Tuna Potato Stix Salad Recipes

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.

TUNA POTATO STIX SALAD

Steps:

• Mix ingredients for salad together in large bowl.
• Mix ingredients for dressing & add to salad.
• Chill at least 30 minutes for flavors to blend. Just before serving fold in potato stix.

SEARED TUNA WITH THE BEST POTATO SALAD

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.

TUNA AND POTATOE SALAD

Steps:

• boil the potatoes for around 25 minutes.
• while the potatoes are cooking mix together the tuna,mayonaise and as much of the lemon juice as you like.
• when the potatoes are as soft or hard as you want them, crush with a fork and add the olive oil.put in as much or little as you like. this is just to coat and soften the potatoes.and add then add salt and pepper to season.
• mix together the tuna mixture and the potatoe mixture untill mixed well together.
• enjoy your delicious starter.

TUNA-SHOESTRING POTATO SALAD

Steps:

• Combine carrots, celery, onion and tuna in a bowl. In a separate bowl, combine dressings and sugar. Add dressing to salad mixture; stir until moistened. Add shoestring potatoes just before serving.

TEX-MEX TUNA SALAD

Steps:

• In a large bowl, combine the tuna, olives, green onions and celery; toss together.
• In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix.
• Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.

GREEN BEAN, POTATO, AND TUNA SALAD

Steps:

• Season tuna steaks liberally with lemon pepper.
• Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
• Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
• Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.

SHOESTRING SALAD

Steps:

• In a medium bowl, combine the first six ingredients. Fold in potato sticks just before serving.

SPRING POTATO SALAD WITH TUNA

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 35 minutes. Cool. Peel potatoes and cut into 1/4-inch-thick rounds.
• Combine tuna and 1 1/2 teaspoons vinegar in small bowl. Whisk oil and remaining 2 tablespoons vinegar in another small bowl; add 1 hard-boiled egg yolk and mash. Season vinaigrette with salt and pepper. (Potatoes, tuna and vinaigrette can be made 6 hours ahead. Cover separately; chill. Rewhisk vinaigrette before continuing.)
• Thinly slice remaining 2 eggs and 1 egg white. Arrange half of potato slices in shallow dish. Season with salt and pepper. Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over. Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley. Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.

TUNA IN THE STRAW CASSEROLE

Steps:

• In a large bowl, stir soup and milk until blended. Stir in the tuna, mushrooms, vegetables and 1-1/2 cups potato sticks. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with the remaining potatoes. Bake 5-10 minutes longer or until bubbly and potatoes are crisp.