Tuna Asparagus New Potato Saladchive Vinaigrettefried Capers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE AND FRIED CAPERS



Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers image

Provided by Molly Stevens

Categories     Potato     High Fiber     Lunch     Tuna     Asparagus     Radish     Spring     Chive     Capers     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Vinaigrette:
1/3 cup chopped fresh chives
1/4 cup Champagne vinegar
1 small shallot, coarsely chopped
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1/3 cup extra-virgin olive oil
Salad:
1 1/2 pounds thick asparagus, stems peeled
1 1/4 pounds baby red potatoes, halved or quartered
1/3 cup olive oil
1/2 cup capers, drained, patted dry
8 ounces mixed spring greens
16 large radishes, trimmed, very thinly sliced (about 3 cups)
3 large hard-boiled eggs, peeled, quartered
12 ounces imported tuna packed in oil, drained
Chive blossoms (optional)

Steps:

  • For vinaigrette:
  • Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For salad:
  • Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.
  • Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
  • Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.
  • Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.

ASPARAGUS TUNA NOODLE CASSEROLE



Asparagus Tuna Noodle Casserole image

I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 15

2 cups uncooked elbow macaroni
2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 cup lemon juice
1 tablespoon dried parsley flakes, divided
1-1/2 teaspoons smoked paprika, divided
1 teaspoon garlic salt
1/2 teaspoon pepper
2 pounds fresh asparagus, cut into 1-inch pieces
2 pouches (6.4 ounces each) light tuna in water
1-1/2 cups shredded Colby cheese
1 cup multigrain snack chips, crushed
4 bacon strips, cooked and crumbled

Steps:

  • Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

Nutrition Facts : Calories 338 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.

ROASTED POTATOES WITH ANCHOVIES AND TUNA



Roasted Potatoes With Anchovies and Tuna image

In this pantry-friendly recipe, golden, crackling-skinned potatoes move from side dish to main course after being tossed with tuna, capers and a pungent sauce of anchovies melted in brown butter. It's extremely adaptable. If you don't have (or like) tuna, use chickpeas or white beans instead. Just don't skimp on the onion, which adds a crisp sweetness to the potatoes. With their slightly thicker skins, fingerlings work especially well here, but use whatever you've got.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, seafood, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds baby or fingerling potatoes
Kosher salt
Extra-virgin olive oil, for roasting
6 tablespoons unsalted butter (3/4 stick)
1 (2-ounce) tin anchovies, chopped (about 10 to 12 anchovies)
1 tablespoon capers, drained
2 garlic cloves, finely grated or minced
1 (5- to 6-ounce) can or jar tuna, drained and flaked, or 1 (13-ounce) can chickpeas or white beans, drained
1/2 teaspoon freshly ground black pepper
Fresh lemon juice, to taste
1 cup chopped soft herbs, including parsley, celery leaves and dill (optional)
1/4 cup thinly sliced red onion, shallot or scallion

Steps:

  • In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
  • Drain the potatoes, and let them cool until you can handle them.
  • Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
  • Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
  • Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
  • Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.

ASPARAGUS NICOISE SALAD



Asparagus Nicoise Salad image

I've used my Nicoise as an appetizer or a main-dish salad, and it's a winner every time I put it on the table. Here's to a colorful, make-ahead salad! -Jan Meyer, St. Paul, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 pound small red potatoes (about 10), halved
1 pound fresh asparagus, trimmed and halved crosswise
3 pouches (2-1/2 ounces each) albacore white tuna in water
1/2 cup pitted Greek olives, halved, optional
1/2 cup zesty Italian salad dressing

Steps:

  • Place potatoes in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water. , To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.

Nutrition Facts : Calories 233 calories, Fat 8g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 583mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

SEARED TUNA WITH THE BEST POTATO SALAD



Seared Tuna with the Best Potato Salad image

Provided by Jamie Oliver

Time 37m

Yield 4 servings

Number Of Ingredients 9

2 pounds (900 grams) new potatoes, boiled until tender
1 tablespoon capers
1 lemon, juiced
Olive oil
1/2 red onion, finely chopped
1 celery heart, sliced
Salt and freshly ground black pepper
4 (8 to10 ounce/225 to 285 gram) tuna steaks, about 1- inch (2 centimeters) thick
1 good handful basil leaves, picked and finely chopped

Steps:

  • For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
  • Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.

AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE



Ahi Tuna Tartar with Sesame Asparagus Vinaigrette image

Provided by Ming Tsai

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces #1 ahi tuna, finely diced
2 dashes hot pepper sauce
1 tablespoon fine chopped chives
1 teaspoon canola
Salt and black pepper to taste
1 bunch asparagus, blanched and refreshed
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon sesame oil
2 tablespoons canola oil
Salt and black pepper, to taste
1 tablespoon toasted white sesame seeds

Steps:

  • In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
  • Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

NEW POTATO & TUNA SALAD



New potato & tuna salad image

A perfect spring salad

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 7

350g new potato
4 anchovies
4 tbsp mayonnaise (reduced fat is fine)
splash white wine vinegar or juice 1 lemon
1 large Cos lettuce
bunch spring onions
x can tuna steaks in brine or oil

Steps:

  • Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.

Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1.8 grams fiber, Protein 21 grams protein, Sodium 1.11 milligram of sodium

SPAGHETTI WITH TUNA AND CAPERS



Spaghetti with Tuna and Capers image

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Provided by Kim's Cooking Now

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  • Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g

NEW POTATO AND ASPARAGUS SALAD



New Potato and Asparagus Salad image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 7

3 medium red new potatoes (about 17 ounces), halved lengthwise
1 pound asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tablespoons minced fresh chives
Salt and freshly ground pepper

Steps:

  • Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
  • Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.

TUNA, ASPARAGUS & WHITE BEAN SALAD



Tuna, asparagus & white bean salad image

A nourishing spring salad, ready in minutes

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack

Time 15m

Number Of Ingredients 8

1 large bunch asparagus
2 x cans yellowfin tuna steaks in water, drained
2 x cans cannellini beans in water, drained
1 red onion , very finely chopped
2 tbsp capers
1 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp tarragon , finely chopped

Steps:

  • Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
  • Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Nutrition Facts : Calories 275 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 1.28 milligram of sodium

POTATO SALAD WITH CAPERS AND ANCHOVIES



Potato Salad With Capers and Anchovies image

Serve this zesty room-temperature salad on its own with crisp lettuce or arugula leaves on the side, or to accompany meats from the grill, a roast chicken or any type of fish. The dressing is essentially a well-seasoned vinaigrette, enhanced with Dijon mustard, capers, a little garlic and a few chopped anchovies. Red onion, thyme leaves and chopped parsley complete the picture - in all, a very simple dish. Most important is to dress the potato slices very carefully with your hands, in order to coat them well and to keep them from breaking. It is a potato salad you'll grow to love, best eaten within hours of assembling (but perfectly serviceable the next day).

Provided by David Tanis

Categories     salads and dressings, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt and black pepper
2 pounds medium yellow-fleshed potatoes, like Yukon Gold or Yellow Finn
1/4 cup finely diced red onion
3 tablespoons red wine vinegar
2 garlic cloves, finely minced or grated
1 tablespoon chopped anchovy (about 4 fillets)
1 tablespoon small capers (or large capers, roughly chopped)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 teaspoon thyme leaves
2 tablespoons chopped parsley
3 hard-boiled eggs (8- to 9-minute eggs), for garnish
A handful of arugula leaves, for garnish (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer, about 20 minutes. Remove and let cool slightly.
  • While the potatoes are cooking, make the vinaigrette: In a small bowl, put the red onion, vinegar and a healthy pinch of salt. Stir together, then let sit for 10 minutes, so onion softens and pickles slightly. Add the garlic, anchovy, capers and mustard. Whisk in the olive oil. Season to taste with salt and pepper.
  • When the potatoes are cool enough to handle, remove the skins with a paring knife. Carefully slice 1/4-inch thick, or slightly thicker. Put the slices in a wide, low bowl and season lightly with salt. Pour the vinaigrette over. Using your hands, gently coat the potato slices with the vinaigrette, taking care not to break them. Set aside at room temperature to let the salad absorb the dressing.
  • Just before serving, add thyme leaves and parsley and gently toss the potato slices again. (Some of the vinaigrette will have settled to the bottom of the bowl.) Garnish with halved or quartered hard-cooked egg and arugula leaves, if using.

TUNA, ASPARAGUS, NEW POTATO SALAD/CHIVE VINAIGRETTE/FRIED CAPERS



Tuna, Asparagus, New Potato Salad/Chive Vinaigrette/Fried Capers image

A springy take on Nicoise salad, with radishes and asparagus in place of tomatoes and haricots verts. Very exciting and oh so good! Bon Appetit Magazine, April 2009 edition. Recipe: Molly Stevens - a cooking teacher and a James Beard Award-winning cookbook author, who lives in Vermont.

Provided by Manami

Categories     Tuna

Time P1DT35m

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup chopped fresh chives
1/4 cup champagne vinegar
1 small shallot, coarsely chopped
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup vegetable oil
1/3 cup extra virgin olive oil
1 1/2 lbs thick asparagus, stems peeled
1 1/4 lbs baby red potatoes (halved or quartered)
1/3 cup olive oil
1/2 cup capers, drained, patted dry
8 ounces mixed spring greens
16 large radishes, trimmed, very thinly sliced (about 3 cups)
3 large hard-boiled eggs, peeled, quartered
12 ounces imported tuna packed in oil, drained
chive blossoms (optional)

Steps:

  • VINAIGRETTE:.
  • Puree first 5 ingredients in blender until smooth.
  • With machine running, gradually add vegetable oil, then olive oil.
  • Season to taste with salt and pepper.* Can be made 1 day ahead;.c over and chill.
  • SALAD:.
  • Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes.
  • Transfer asparagus to 13x9x2-inch pan of ice water to cool.
  • Drain asparagus and pat dry.** Can be made 8 hours ahead;. wrap in paper towels, then plastic, and chill.
  • Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch, and sprinkle with salt.
  • Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. drain, let cool 5 minutes.
  • Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat.
  • Season to taste with salt and pepper.
  • Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
  • Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain.
  • **** Potatoes and capers can be made 2 hours ahead; let stand at room temperature.
  • Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry.
  • Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat.
  • Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens.
  • Drizzle some vinaigrette over tuna.
  • Sprinkle with fried capers and chive blossoms, if desired.

Nutrition Facts : Calories 688.1, Fat 56, SaturatedFat 8.3, Cholesterol 116.2, Sodium 612.8, Carbohydrate 24.4, Fiber 5.2, Sugar 4.1, Protein 24.9

More about "tuna asparagus new potato saladchive vinaigrettefried capers recipes"

TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE
tuna-asparagus-and-new-potato-salad-with-chive image
2009-02-15 Step 5. Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette …
From bonappetit.com
3.2/5 (19)
Author Molly Stevens
Servings 6
  • Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.
  • Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
  • Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.


ASPARAGUS-TUNA CASSEROLE - BETTER HOMES & GARDENS
asparagus-tuna-casserole-better-homes-gardens image
Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish . Step 3. For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, …
From bhg.com


GOT POTATOES AND TUNA? YOU’RE MOST OF THE WAY TO …
got-potatoes-and-tuna-youre-most-of-the-way-to image
2020-03-20 Roasted potatoes, tossed with a brown-butter anchovy sauce and some canned tuna, make a hearty, rich and pungent main course. Send any friend a story As a subscriber, you have 10 gift articles to ...
From nytimes.com


EASY TUNA AND POTATO PATTIES - MY GORGEOUS RECIPES
easy-tuna-and-potato-patties-my-gorgeous image
2020-11-28 in a bowl, add the mash, flaked tuna, chopped spring onions and garlic, egg and breadcrumbs, plus seasoning to taste. mix everything together. with wet hands, shape patties, then coat with flour, shaking off the excess. refrigerate for at least 30 …
From mygorgeousrecipes.com


LEMON-ROASTED TUNA AND ASPARAGUS - BETTER HOMES
lemon-roasted-tuna-and-asparagus-better-homes image
Directions. Preheat oven to 450°F. Remove 2 tsp. zest and squeeze juice from one of the lemons. For dressing, in a small bowl whisk together lemon zest and juice, oil, pepper, and salt. Cut remaining lemon into wedges. Rinse fish; pat dry. In a 15x10 …
From bhg.com


24 BEST CANNED TUNA RECIPES | ALLRECIPES
24-best-canned-tuna-recipes-allrecipes image
2020-11-09 Discover 24 of our most delicious recipes that start with canned tuna. ... I often substitute canned salmon for tuna, or use canned asparagus as the main veggie." 1 of 24 View All. Advertisement. Advertisement. 2 of 24. Pin Share. …
From allrecipes.com


HEALTHY RECIPE: PAN SEARED TUNA AND …
healthy-recipe-pan-seared-tuna-and image
2014-08-19 Gently press each side of the salmon steak onto the plate to coat with sesame seeds. – Heat a small to medium sized nonstick skillet over medium-high heat. When water comes to a boil add trimmed asparagus and boil for 3-4 minutes, …
From humanfitproject.com


POTATO, ASPARAGUS & TUNA SALAD WITH CAPER & PARSLEY …
potato-asparagus-tuna-salad-with-caper-parsley image
425g can tuna in oil, drained and roughly flaked. Caper & parsley dressing. 1⁄4 cup olive oil. 2 tbs baby capers. 2 tbs lemon juice. 1⁄3 cup flat-leaf parsley leaves, chopped. Step 1 Place potatoes in a large saucepan of salted water. Bring to the boil over medium …
From sydneymarkets.com.au


KETO TUNA SALAD WITH CAPERS - RECIPE - DIET DOCTOR
keto-tuna-salad-with-capers-recipe-diet-doctor image
2015-05-09 4 oz. tuna in water. ½ cup mayonnaise or vegan mayonnaise. 2 tbsp cream cheese. 1 tbsp capers. ½ (1½ oz.) leek, finely chopped. ½ tsp chili flakes. salt and pepper. Add to shopping list. Recipe by Fanny Lindkvist, photo by Naomi …
From dietdoctor.com


23 DELICIOUS CANNED TUNA RECIPES FOR WHEN YOU JUST CAN'T
2022-06-29 4/23. Herby, punchy, creamy green goddess dressing is as versatile as it is delicious. You can use cilantro, mint, basil, or any combination of tender herbs, and it can be mixed into shredded chicken breasts, chickpeas, chopped hard-boiled eggs, or, yes, high-quality canned tuna. 5/23. You might not find this nouveau tuna noodle casserole under ...
From ca.style.yahoo.com


TUNA POTATO SALAD RECIPE - YUMMY.PH
2022-04-24 Cut into cubes. Set aside to cool completely. For the dressing: mix mayonnaise, pineapple chunks with juice, sugar, and pickle relish, onion in a bowl. Season with salt and pepper. Once the vegetables are cooled, mix the potato, carrots, and tuna with the oil together with the dressing. Chill in the refrigerator for 30 minutes before serving.
From yummy.ph


TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE …
1 1/2 pounds thick asparagus, stems peeled; 1 1/4 pounds baby red potatoes, halved or quartered; 1/3 cup olive oil; 1/2 cup capers, drained, patted dry; 8 ounces mixed spring greens; 16 large radishes, trimmed, very thinly sliced (about 3 cups) 3 large hard-boiled eggs, peeled, quartered; 12 ounces imported tuna packed in oil, drained; Chive ...
From mastercook.com


RECIPE DETAIL PAGE | LCBO
When water returns to boil, drain and run cold water over asparagus until cool. Cut into 1-inch (2.5-cm) pieces and set aside. 2. Prepare the remoulade by combining capers, red onion, chervil, lemon zest, lemon juice and mayonnaise in a bowl. Reserve. 3. Cut each piece of tuna into three batons. Season tuna on all sides with salt and pepper. In ...
From lcbo.com


ASPARAGUS-NEW POTATO HASH RECIPE | MYRECIPES
Directions. Bring potatoes and salted water to cover to a boil in a Dutch oven over medium-high heat. Cook 15 minutes or just until tender; drain well. Cool 15 minutes; cut into quarters. Snap off and discard tough ends of asparagus. Cut asparagus into 1/2-inch pieces.
From myrecipes.com


TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE AND …
Save this Tuna, asparagus, and new potato salad with chive vinaigrette and fried capers recipe and more from Bon Appétit Magazine, April 2009 to your own online collection at EatYourBooks.com
From eatyourbooks.com


TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE …
Feb 13, 2017 - A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts.
From pinterest.co.uk


RECIPES/TUNA-ASPARAGUS-AND-NEW-POTATO-SALAD-WITH-CHIVE …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


ONE-POT PASTA WITH ASPARAGUS, TUNA, LEMON AND CAPERS
2019-01-30 Add the asparagus and cook for a further 2 minutes, before adding the peas and cooking for 1 more minute (or until the pasta and vegetables are cooked to your liking). If …
From abc.net.au


TUNA, POTATO AND CAPER SALAD / INSALATA DI TONNO, PATATE …
Transfer the shallots to a small bowl and allow them to cool. Add the shallots, tuna, capers, parsley, tarragon, celery salt, pepper, and salt to the potatoes. Mix gently to combine the ingredients well. Add the olive oil and mix again. Transfer the mixture to a platter and garnish with cherry tomatoes. Serve at …
From ciaoitalia.com


POTATO, ASPARAGUS & TUNA POTATO, ASPARAGUS & TUNA SALAD WITH …
tender. Add asparagus and cook for 2–3 minutes until potatoes and asparagus are just tender. Drain and refresh in cold water. Thickly slice potatoes. Place potatoes and asparagus in a large bowl. Add tomatoes, green onions and tuna. Gently toss to combine. Arrange on serving plates. 2. To make dressing, heat oil in a frying pan over medium ...
From sydneymarkets.com.au


TUNA AND ASPARAGUS FRITTATA | FOOD TO LOVE
2009-07-31 1 large potato, thinly sliced; cooking-oil spray; 1 small brown onion, thinly sliced; 1 clove garlic, crushed; 170 gram asparagus, trimmed, coarsely chopped; 185 gram canned tuna in spring water, drained; 3 eggs, beaten lightly; 3 egg whites, beaten lightly; 2 tablespoon finely chopped fresh flat-leaf parsley; 100 gram baby rocket leaves; 1 ...
From foodtolove.co.nz


GARLIC TUNA PASTA WITH ASPARAGUS - MEL'S KITCHEN CAFE
2021-05-10 Add chicken stock and bring to a simmer. Add tuna, slightly breaking up chunks with your fingers, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute. Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet. Salt and pepper to taste and serve immediately.
From melskitchencafe.com


TUNA QUICHE WITH ASPARAGUS AND OLD CHEDDAR - CLOVER LEAF
Bake for 20 minutes. Set aside. Reduce oven temperature to 375 F (190 C). In a bowl, whip the eggs with the cream to combine. Whip some more adding the mustard, thyme, salt and pepper. Put the baked pastry crust on a baking sheet. Place asparagus, portabella and tuna in the crust. Pour the egg mixture into the crust, add in the cheddar.
From cloverleaf.ca


10 BEST TUNA SALAD VINAIGRETTE RECIPES - YUMMLY
2022-06-25 Spanish olives, tuna, drained and flaked, hard cooked egg, finely chopped fresh parsley and 3 more Hawaiian Cobb Salad Pork vinaigrette, mango, mixed salad greens, macadamia nuts, fresh pineapple and 1 more
From yummly.com


TUNA AND POTATO SALAD RECIPE - JOSE GARCES | FOOD & WINE
Step 2. Meanwhile, in a medium bowl, whisk the mayonnaise with the crème fraîche, mustard and 1 tablespoon of the lemon juice; season with salt and pepper. Fold in the chopped parsley, chives ...
From foodandwine.com


23 DELICIOUS CANNED TUNA RECIPES THAT WILL SURPRISE YOU
2022-06-29 Tuna, White Bean, and Red Onion Salad. Combine a few canned of white beans (or opt for homemade if you're feeling ambitious), a jar or two of …
From bonappetit.com


TUNA ASPARAGUS AND NEW POTATO SALAD WITH CHIVE …
1 1/2 pounds thick asparagus, stems peeled 1 1/4 pounds baby red potatoes, halved or quartered 1/3 cup olive oil 1/2 cup capers, drained, patted dry 8 ounces mixed spring greens 16 large radishes, trimmed, very thinly sliced (about 3 cups) 3 large hard-boiled eggs, peeled, quartered 12 ounces imported tuna packed in oil, drained Chive blossoms ...
From keeprecipes.com


TUNA STEAKS WITH SALSA VERDE AND NEW POTATOES RECIPE - BBC
In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down. Add the lemon zest and juice. Add the olive oil in a ...
From bbc.co.uk


SALMON, ASPARAGUS & NEW POTATO BAKE - WAITROSE
Method. 1. Preheat the oven to 200ºC, gas mark 6. Cut any larger potatoes in half, then tip into a roasting tin. Drizzle over the olive oil, season and toss well to coat. 2. Meanwhile, chop the asparagus into 5cm lengths, discarding the bottom 2-3cm of each piece as this will be woody. Once the potatoes have cooked for 20 minutes, add the ...
From waitrose.com


TUNA & ASPARAGUS ROLLS – CLOVER LEAF
Blend the tuna with the cream cheese, red pepper and onion until combined. Spread an equal amount of the tuna mixture over each of the slices. Place four asparagus spears at one end of each slice of bread. Roll up to enclose the filling; place, seam-side-down in a baking dish. Broil the roll ups on the middle rack, turning often, for 6 minutes ...
From cloverleaf.ca


NOT QUITE NIçOISE: TUNA, ASPARAGUS AND NEW POTATO SALAD WITH …
2020-06-19 Add capers and fry until capers are crisp and open like flowers, stirring often 45 to 60 seconds. Using a slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Potatoes and capers can be made 2 hours ahead. Let stand at room temperature. Step 7 Place asparagus in a large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss ...
From chewingthefat.us.com


TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE …
Jan 18, 2021 - A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts. Jan 18, 2021 - A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or ...
From pinterest.ca


TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE …
Apr 16, 2015 - Roasted Butternut Squash with Lime Juice Recipe. Apr 16, 2015 - Roasted Butternut Squash with Lime Juice Recipe. Apr 16, 2015 - Roasted Butternut Squash with Lime Juice Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com


Related Search