Tuna Salad Plate Recipes

Steps:

• In a large bowl combine tuna, lemon juice, garlic powder, thyme, celery salt, white pepper and mayonnaise. use a Pastry Knife to mix the tuna. Season with fine sea salt and white pepper to taste.
• Add green onions, carrots, cilantro, sweet pickle relish and hard-boiled egg. Mix salad until all ingredients are combined.
• Season Tuna Salad with fine sea salt and white pepper to taste.
• Cover with plastic wrap and chill for 20-minutes.
• Place romaine lettuce leaves on salad plate and add tuna. Place sliced tomatoes, dill pickles on plate and serve.
• Garnish with Fresh Cilantro Sprigs.

Steps:

• In a large bowl combine tuna, lemon zest and lemon juice. Use a pastry knife to mix the tuna. Season with fine sea salt and white pepper to taste.
• Add remaining ingredients and mix until combined. Season with fine sea salt and white pepper to taste.
• Cover Tuna Salad with plastic and chill for 30-minutes.
• Serve on chilled salad plated with Iceberg lettuce .
• Garnish Tuna Salad with Cherry tomatoes, radishes and dill pickles.

Steps:

• Mix together tuna, egg, celery and mayonnaise.
• Make salad base with romaine lettuce, topped with a variety of sliced vegetables.
• Place 1/2 cup tuna on top.

Steps:

• Flush the oil from the can of tuna by holding it under cold running water, then drain and flake. Combine fish and the next nine ingredients, mixing lightly with a fork. Serve in a nest of shredded greens - lettuce, watercress, spinach, escarole. Garnish with radishes, sweet gherkins, and rolled watercress sandwiches.

Steps:

• Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
• Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
• Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
• Sprinkle the tomato slices with salt and pepper.
• Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Steps:

• Combine mayonnaise, lime juice, and jalapeno pepper in a medium bowl; mix well. Stir in tuna.
• Spread tuna mixture to within 1/4 inch of the edge of each tortilla. Top with lettuce, cheese, and tomato; press lightly to flatten a bit. Top with avocado, green onion, and cilantro. Roll up each tortilla tightly or fold in half. Serve immediately.

Steps:

• Combine all ingredients (except garnish) in food processor and process 2 minutes or until mixture makes a stiff paste.
• Line a 3-cup bowl or mold with plastic wrap; pack in pate mixture and cover with plastic wrap.
• Chill atleast 6 hours, or until ready to serve.
• Unmold onto serving plate and garnish with egg slices and parsley.
• Serve with crackers and melba toast.

Steps:

• Cook macaroni according to directions, drain.
• In large bowl add macaroni and remaining ingredients.
• Mix well.
• Refrigerate till chilled or cold,.
• As it sits in the refrigerater, the noodles "absorb" some of the mayonnaise and you might want to add alittle more before serving.

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
• In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Steps:

• Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.