Trio Of Ts Salad Tuna Tomato And Tarragon Recipes

TARRAGON TUNA SALAD

Steps:

• In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.

TUNA TARRAGON SALAD (SWEET TOMATOES

Steps:

• For the pasta: In a large pot, bring 3 quarts of water and 1 tablespoon salt to a full boil. Add pastas and cook for about 10 minutes until al dente. Immediately strain pasta and cool by running cold water over pasta in strainer. Drain pasta completely and place in a bowl. Coat pasta with canola oil to prevent sticking.
• For the dressing: Place tuna in a large bowl and break down into small pieces. Add the remaining dressing ingredients and thoroughly whisk to combine.
• Combine the dressing and cooked pasta and mix thoroughly. ALLOW SALAD TO MARINATE FOR 8 HOURS! After 8 hours, top with more pickle juice and salt and pepper to taste.
• Bon Apetite!

TUNA SALAD SANDWICH WITH SWEET RELISH

Steps:

• Combine tuna, mayonnaise, relish and celery in a medium bowl. Divide the tuna salad between 2 slices of bread. Top each with a lettuce leaf and another slice of bread. Cut into halves or quarters.

MIXED SALAD WITH TARRAGON

Steps:

• Combine all the vegetables and tarragon in a serving bowl. Dress salad with vinegar, oil, and salt and pepper, to taste. Garnish the salad with lots of sesame seeds when ready to serve.

TUNA IN TOMATO-TARRAGON BROTH

Steps:

• Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown.
• In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Finish the sauce with butter. Serve 4 tuna fillets with all of the sauce and rice. Reserve the remaining tuna for melts, if desired.

TARRAGON-DIJON TUNA SALAD ON MUSTARD ROLLS

Steps:

• Thoroughly whisk together dressing ingredients in a large bowl. Add tuna to bowl and toss to coat with dressing. Fold in the remaining ingredients. Cover and refrigerate for 1 hour. Serve tuna salad on mustard rolls with lettuce.
• In the bowl of an electric mixer fitted with a dough hook, stir water, yeast, salt, oil, mustard, and 2 cups of flour together; beat until mixed. Add remaining flour, 1/2 cup at a time, beating until the dough holds together. Remove from mixer and knead on a floured surface until dough springs back when poked with your finger. Place in an oiled bowl and let rise until doubled in size. Punch down and let rise again. Knead lightly and shape into rolls. Let rise 1 more time and then brush with glaze.
• Preheat oven to 425 degrees F.
• Bake for 20 to 25 minutes. Let rolls cool for 5 minutes before slicing in half and serving with a hearty portion of tuna salad topped with lettuce.

TARRAGON TUNA STEAKS

Steps:

• In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

TUNA SALAD WITH GRAPES AND LEMON TARRAGON DRESSING

Steps:

• In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Add dressing and combine until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings. (Yield: 3 cups of Tuna Salad.) To make Lemon Tarragon Dressing: Combine all ingredients in a large bowl, then gently combine with tuna mixture.

TARRAGON TUNA MELT

Steps:

• Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.
• Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese.
• Spread one side of the remaining four bread slices with butter.
• Place bread slices, buttered side up, on top of the cheese.
• Heat a large griddle, on medium heat.
• Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices.
• Cook for about 3 minutes, or until nicely browned on one side.
• Carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.
• Serve immediately.

TARRAGON PASTA SALAD

Steps:

• In a large bowl, combine the pasta, tuna, red pepper and onions. In a small bowl, whisk remaining ingredients. Pour over salad and toss gently. Chill for 1 hour.

TUNA TARRAGON PASTA SALAD

Steps:

• Whisk together the first six (dressing) ingredients.
• Fold in the tuna and peas.
• Toss in the pasta.
• Season with salt and pepper, to taste.
• Chill at least two hours before serving.
• The pasta will absorb the dressing, the flavors will blend and the dried tarragon flavor will really blossom.

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.

TASTY TARRAGON AND TOMATO RICE DISH

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar, tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes, until most of the liquid has been reduced. Serve over the cooked rice.

TANGY TARRAGON TUNA SALAD

Steps:

• Boil eggs until cooked all the way through, 5 minutes or so.
• Drain water from tuna. Add to mixing bowl. Chop all ingredients to smaller than bite size. Mix with yogurt, sour cream (or mayonnaise), lemon juice and dill. Add salt and pepper to taste.
• *I generally make this recipe by sight, so you may want to add the ingredients slowly until you feel it looks even.

TRIO OF T'S SALAD (TUNA, TOMATO AND TARRAGON)

Steps:

• Place onion in a small bowl and cover with cold water (optional).
• Refrigerate for 20 minutes. Drain.
• Whisk mayonnaise, salt and pepper in a medium bowl.
• Add tuna, celery, tarragon and the drained onion; stir to combine.
• Serve on a bed of lettuce (or mixed greens) with tomato and lemon wedges.