Crunchy Tuna Salad With Tomatoes Recipes

TOMATOES AND TUNA SALAD

Steps:

• In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

STACY'S CRUNCHY TUNA SALAD

Steps:

• Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

CRUNCHY TUNA SALAD WITH TOMATOES

Steps:

• In a small bowl, combine mayonnaise, onion, celery, parsley and pepper. Stir in tuna. Serve with tomato wedges.

MEDITERRANEAN TUNA SALAD

Steps:

• Cut very thin slice from bottom of each tomato so it will stand upright. Cut thin slice from top of each tomato; scoop out tomato flesh, leaving tomato shell. Remove seeds from tomato flesh; chop enough tomato flesh to measure 1 cup.
• In medium bowl, toss chopped tomato, tuna, beans, chopped parsley, capers, lemon juice, garlic, salt and pepper.
• Spoon tuna mixture into hollowed-out tomatoes. Garnish with parsley sprigs.

CRUNCHY TUNA SALAD RECIPE

Steps:

• Mix ingredients until well blended.

TART AND CRUNCHY FRESH TUNA SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and is no longer pink in the center.
• Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.
• Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork!

CRUNCHY TUNA SALAD WITH SHOESTRING POTATOES

Steps:

• Mix all ingredients except shoe string potatoes together and refrigerate overnight.
• Stir in shoestring potatoes just before serving.
• Serve in lettuce lined bowl.
• Note: cooking time is overnight refrigerating time.

CREAMY AND CRUNCHY TUNA SALAD SUPREME

Steps:

• Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.

CRUNCHY TUNA SALAD IN PEPPER CUPS

Steps:

• Sprinkle gelatin over water to soften, let stand 5 minutes.
• Pour consommé into medium saucepan.
• Cut peppers in half crosswise to form shells, remove core and seeds carefully.
• Bring consommé to boil, add pepper shells cut side up.
• Cover and boil 3 minutes.
• Remove shells, turn upside down on paper towel, to drain, then refrigerate.
• Bring consommé back to boiling, add onion and boil 30 seconds.
• Stir in gelatin until it dissolves.
• Pour into a bowl.
• Refrigerate until partially set.
• Fold in tuna, tomatoes, chopped lettuce, lemon peel, lemon juice, salt and pepper.
• Spoon into pepper shells, piling high.
• Refrigerate at least 4 hours until set.
• Place each pepper on a lettuce leaf at serving time.
• Garnish with a dollop of sour cream.

TUNA CRUNCH SANDWICHES

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.