I Need a Good TunaSalad Receipe?!
Answers:
"This is a really great tuna salad recipe I got from a friend who used it in her catering service business many years ago!. The secret ingredients are the curry and Parmesan cheese! Odd combinations but this makes a terrific tuna sandwich! She used it for an appetizer with gourmet crackers and people always wanted her recipe!. I have never tasted another tuna salad quite like this one, and it has been my favorite recipe for tuna salad for many, many years!."
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes!. Season with curry powder, parsley, dill and garlic powder!. Mix well and serve with crackers or on a sandwich!.
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this is also delicious
1 (6 ounce) can tuna, drained
1 tablespoon chopped fresh parsley
1/4 cup chopped celery
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
paprika to taste
In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper!. Mix well and refrigerate until chilled!. Sprinkle with paprika if desired!.serves 4
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1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes!. Season with curry powder, parsley, dill and garlic powder!. Mix well and serve with crackers or on a sandwich!.
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this is also delicious
1 (6 ounce) can tuna, drained
1 tablespoon chopped fresh parsley
1/4 cup chopped celery
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
paprika to taste
In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper!. Mix well and refrigerate until chilled!. Sprinkle with paprika if desired!.serves 4
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Why not try a Marinated Tuna Salad!?
Ingredients
400g/14oz loin of tuna,from the tail end
3 tbsp olive oil
150ml/5fl oz classic vinaigrette
1 tsp coriander berries,lightly crushed
1 tbsp chopped fresh coriander
2 sticks salsify
a good squeeze of lemon juice
2 globe artichokes
100g/3?oz mangetout, chopped
1 small onion,sliced
2 medium carrots,thinly sliced
2 tbsp aged balsamic vinegar
sea salt and freshly ground black pepper
Method
1!. Slice the tuna loin into two long fillets!. Heat 1 tbsp of the oil in a heavy-based frying pan (or a ridged griddle pan if you want attractive chargrilled stripes on the tuna)!. Sear the fillets for two minutes all over - the flesh should still feel a little springy!. Do not overcook tuna, as it will toughen and dry out!. Transfer to dish!.
2!. Mix half the vinaigrette with the coriander berries, then pour over the tuna fillets!. Press the fresh coriander over the surface!. Cover and leave to steep for 1 hour!.
3!. Meanwhile, peel the salsify and cut into sticks!. Cook in boiling salt water with the lemon juice for 5 minutes!. Remove with a slotted spoon, refresh and set aside!.
4!. Cut off the artichoke stalks, pull off the leaves and cut out the hairy choke to leave the meaty heart!. Cut the heart into pieces!. Cook in the lemon water for 10 minutes!. Drain!.
5!. Blanch the mangetout in boiling water for 1 minute, then drain and refresh under cold running water!. Drain and pat dry!.
6!. Heat the remaining oil in a saucepan, add the onion and cook for 3 minutes!. Add the carrots, salsify and artichokes, and cook for 1 minute!. Season nicely and stir in the balsamic vinegar and then the rest of the vinaigrette!. Set aside to cool!.
7!. To serve, remove the tuna from the marinade (no need to scrape off the herbs unless you wish to)!. Cut the fillets into medallions!. Divide the soused vegetables amoung the plates and place the tuna medallions on top of each!.
It serves around 6 people!.
Takes around 1-2 hours to prepare!.
Only 10-30 mins to cook!.
Hope this helps :D:DWww@FoodAQ@Com
Ingredients
400g/14oz loin of tuna,from the tail end
3 tbsp olive oil
150ml/5fl oz classic vinaigrette
1 tsp coriander berries,lightly crushed
1 tbsp chopped fresh coriander
2 sticks salsify
a good squeeze of lemon juice
2 globe artichokes
100g/3?oz mangetout, chopped
1 small onion,sliced
2 medium carrots,thinly sliced
2 tbsp aged balsamic vinegar
sea salt and freshly ground black pepper
Method
1!. Slice the tuna loin into two long fillets!. Heat 1 tbsp of the oil in a heavy-based frying pan (or a ridged griddle pan if you want attractive chargrilled stripes on the tuna)!. Sear the fillets for two minutes all over - the flesh should still feel a little springy!. Do not overcook tuna, as it will toughen and dry out!. Transfer to dish!.
2!. Mix half the vinaigrette with the coriander berries, then pour over the tuna fillets!. Press the fresh coriander over the surface!. Cover and leave to steep for 1 hour!.
3!. Meanwhile, peel the salsify and cut into sticks!. Cook in boiling salt water with the lemon juice for 5 minutes!. Remove with a slotted spoon, refresh and set aside!.
4!. Cut off the artichoke stalks, pull off the leaves and cut out the hairy choke to leave the meaty heart!. Cut the heart into pieces!. Cook in the lemon water for 10 minutes!. Drain!.
5!. Blanch the mangetout in boiling water for 1 minute, then drain and refresh under cold running water!. Drain and pat dry!.
6!. Heat the remaining oil in a saucepan, add the onion and cook for 3 minutes!. Add the carrots, salsify and artichokes, and cook for 1 minute!. Season nicely and stir in the balsamic vinegar and then the rest of the vinaigrette!. Set aside to cool!.
7!. To serve, remove the tuna from the marinade (no need to scrape off the herbs unless you wish to)!. Cut the fillets into medallions!. Divide the soused vegetables amoung the plates and place the tuna medallions on top of each!.
It serves around 6 people!.
Takes around 1-2 hours to prepare!.
Only 10-30 mins to cook!.
Hope this helps :D:DWww@FoodAQ@Com
Tuna (drained)
Red Bell Pepper (Chopped small diced)
Green Bell Pepper (chopped small diced)
White Onions preferably (chopped small diced)
Celery or Cilantro or Chives (small green onions)
Sprinkle of Mrs!. Dash seasoning
Sprinkle of Adobe seasoning
One spoonful of Mayonaise
Bread of course and some chopped yale or lettuce & tomato diced of your choice!.Www@FoodAQ@Com
Red Bell Pepper (Chopped small diced)
Green Bell Pepper (chopped small diced)
White Onions preferably (chopped small diced)
Celery or Cilantro or Chives (small green onions)
Sprinkle of Mrs!. Dash seasoning
Sprinkle of Adobe seasoning
One spoonful of Mayonaise
Bread of course and some chopped yale or lettuce & tomato diced of your choice!.Www@FoodAQ@Com
3 Can Tuna- drain
4 Boil egg- chop good
Sweet yellow onion- 1/2 cup fine chop
Sweet relish- 5 Spoon
11/2 cup of mayo -depend of your taste -more or less mayo!.
Salt and Pepper to your taste
Direction- mix it all up , two slice of toasted bread with lettuce and add tuna salad !. Done !Www@FoodAQ@Com
4 Boil egg- chop good
Sweet yellow onion- 1/2 cup fine chop
Sweet relish- 5 Spoon
11/2 cup of mayo -depend of your taste -more or less mayo!.
Salt and Pepper to your taste
Direction- mix it all up , two slice of toasted bread with lettuce and add tuna salad !. Done !Www@FoodAQ@Com
Put drained tuna, minced onion, minced celery, chopped hard boiled egg, pickle relish, and mayo or miracle whip!.Www@FoodAQ@Com