Tuna Salad With Walnuts And Cracked Pepper Recipes

QUICK TUNA SALAD

Steps:

• Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.

ALBACORE TUNA WITH CELERY AND WALNUTS

Steps:

• Combine the tuna, capers, celery, walnuts, olive oil, vinegar, olives, parsley and lemon juice in a medium bowl and season with salt and pepper. Top the crackers with the tuna mixture and serve.
• From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.

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.

WALDORF TUNA SALAD

Steps:

• In a large bowl, combine the tuna, apple, celery, raisins, dates and walnuts. Combine yogurt and mayonnaise; add to tuna mixture and toss to coat. Serve on lettuce-lined plates; sprinkle with the cheese.

TUNA WALNUT SALAD

Steps:

• Combine mayonnaise, mustard, lemon juice, vinegar, Old Bay seasoning, salt, and pepper. Add walnuts, celery, carrot, and green onions, mix well. Add tuna and mix evenly. Serve mounded over tomato slices. Garnish with shredded parmesan if desired.

TUNA SPREAD WITH WALNUTS

Steps:

• In the bowl of a food processor, fitted with its steel knife, place the olives, capers, anchovy fillets, garlic cloves, Cognac, lemon juice, and thyme; process until everything is finely chopped. Add all of the tuna, including the packing oil; process until the tuna is pureed.
• Scrape down the sides of the processor; process for a few seconds. With the processor on, add the butter, two tablespoons at a time, allowing each quantity to be incorporated before the next batch is added.
• Turn the tuna mixture into a mixing bowl. Season with white pepper. Fold in the chopped walnuts. Pour and scrape the spread into a three-cup terrine or other serving bowl. Level the top. Refrigerate the spread uncovered for 20 minutes to set the top. Cover with plastic wrap (but don't let the wrap touch the top of the spread) and keep refrigerated until needed, or up to five days.
• For serving, decorate the top of the spread with walnut halves and a few pretty, fresh leaves. Serve cool but not cold.

TUNA SALAD SANDWICH WITH APPLES AND WALNUTS

Steps:

• Toast the walnuts in a small nonstick skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the walnuts in a preheated 300°F oven for 10 minutes, or until they smell toasted. Remove the walnuts to a plate and set aside to cool.
• Whisk together the mayonnaise, sugar, and cider vinegar in a small bowl. Add salt and pepper to taste. Adjust the seasonings as needed.
• Combine the walnuts, apples, tuna, red onion, and parsley in a bowl. Toss with half the dressing. Add more dressing, if desired.
• Spread the salad over 4 slices of bread. Top with the other 4 slices. Cut each sandwich in half, and serve.

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.