Molded Tuna And Roasted Pepper Salad Recipes

TUNA, ARTICHOKE AND PEPPER SALAD

Steps:

• Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes.
• In large bowl, stir together artichokes, reserved marinade, dill, oil, lemon juice, pepper and garlic. Add spinach, tuna and roasted peppers; toss well. Serve with crackers.

MEDITERRANEAN TUNA SALAD

Steps:

• Use a fork to flake tuna into a small container. Add mayonnaise, hummus, and olives. Add oregano, salt, and pepper. Mix all ingredients well and refrigerate until chilled, about 30 minutes.

ROASTED RED PEPPER & TUNA SALAD WITH SHERRY VINEGAR

Steps:

• Arrange the roasted peppers on a plate. Scatter the tuna, eggs, onion and olives on top. Drizzle over the vinegar and oil, then scatter with parsley and seasoning.

TUNA, WHITE BEAN, AND ROASTED PEPPER SALAD WITH CREAM DIJON DRESSING

Steps:

• Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.

MOLDED TUNA SALAD

Steps:

• Using salad oil, lightly grease (or spray w/PAM) a large round mold or 8 individual serving molds. Invert mold(s) on paper towels to allow drainage of any excess oil (Ramekins would work very well w/this).
• Combine tuna with eggs, olives & onion.
• Soften gelatin in cold water for 5 minutes. Then dissolve over hot water bath, remove from heat & add mayonnaise gradually, stirring constantly.
• Fold into tuna mixture, turn into mold(s) & chill till firm.
• TO SERVE: Unmold on lettuce leaves or mixed greens & garnish as desired.
• NOTE RE SERVING SIZES: The info I have given is based on individual salad servings as part of a meal. As a luncheon entree, I would expect 6 servings from this recipe.

TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
• Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
• Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
• Roast for 20 minutes until vegetables are golden brown. Let cool.
• Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
• Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
• Serve with a balsamic vinaigrette, if desired.
• Enjoy!

ROASTED PEPPER, TUNA & OLIVE SALAD

Steps:

• Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
• Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
• Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.

MOLDED TUNA AND ROASTED PEPPER SALAD

Steps:

• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tomatoes and cook, stirring gently, until reduced slightly, 6-7 minutes. Stir in the sugar, and 2 tablespoons of the vinegar and season with salt to taste. Cook the tomatoes until the flavors blend, about 1 minute. Using a slotted spoon, transfer the tomatoes to a sieve set over a bowl and let the liquid drain for a few minutes. Let the tomatoes cool completely.
• Meanwhile, place the roasted peppers in a bowl and add 1 tablespoon of the olive oil, the remaining 1 tablespoon vinegar, and a little salt and toss to mix. Let stand for about 30 minutes.
• Place the olive paste and the remaining 3 tablespoons olive oil in a small bowl and whisk to mix.
• Assemble the salad: Line a 9-inch pie plate with plastic wrap, leaving some overhanging in two places. Arrange half of the roasted peppers on the bottom of the pie plate, scatter half of the tuna on top, drizzle a little basil oil over it, and top with half the tomato mixture. Top with layers of the remaining pepper strips, tuna and tomato mixture, drizzling some of the basil oil very lightly over the layers. Place a large serving plate on top of the pie plate, invert it and remove the pie plate and plastic wrap. Drizzle a little of the basil oil and the olive past mixture over the top of the salad. Decoratively drizzle the remaining basil oil around the salad (you might not need all of it) and dot with the remaining olive paste mixture. Serve the salad at once.
• Note: Small jars of black olive paste are available in specialty food markets. If you can't find any, substitute tapenade.
• Fresh Basil Oil:.
• If using the oil right away, you can skip blanching the basil.
• 1 1/2 cups packed basil leaves.
• 1/2 cup extra-virgin olive oil.
• Kosher salt.
• Bring a medium-size saucepan of water to a boil over high heat and prepare a bowl of ice water.
• Blanch the basil in boiling water just until it turns bright green, 10-15 minutes. Drain and plunge into the ice water. Drain again, pressing it against the sieve to extract as much water as possible.
• Place the basil in a blender, add the olive oil and puree until completely smooth. Transfer to a bowl, season with salt, and let stand 30 minutes before using. The oil will keep in the refrigerator for 1 week. Bring to room temperature before using. Makes 1/2 cup.