Tuna Topped Chopped Salad To Go Recipes

Steps:

• Spoon dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
• Refrigerate until ready to pack in insulated lunch bag.
• Shake container to coat salad with dressing just before serving.

Steps:

• Put dressing in the bottom of a resealable salad sized container.
• Place remaining ingredients on top.
• When ready to eat shake container to coat salad with dressing.

Steps:

• To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a large bowl.
• To make the dressing: Mix the olive oil, lime juice, garlic and pepper.
• Drizzle dressing over the salad.

Steps:

• Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
• Add the remaining ingredients to the bowl, and toss well to combine.

Steps:

• Cover potatoes with cold water in a medium saucepan; add salt. Bring to a boil; cook until potatoes are tender, 10 to 12 minutes. Drain, and rinse under cold running water. Cut potatoes into 1/4-inch-thick slices; transfer to a large bowl.
• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts; cook until almost tender, 4 to 5 minutes. Plunge haricots verts into ice-water bath; let cool completely. Drain, and cut haricots verts in half. Add to bowl with potatoes. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside.
• Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain. Grill bread, turning once, until slightly charred. Serve tuna with salad and bread.