SHOESTRING SALAD
This super salad is delicious and easy to prepare-just right for a busy mother of four!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the first six ingredients. Fold in potato sticks just before serving.
Nutrition Facts :
CRUNCHY TUNA SALAD WITH SHOESTRING POTATOES
My family has enjoyed this tuna salad for years. The salty crunch of the shoestring potatoes is a great complement to the creamy sweetness of the tuna and carrots. Add shoestring potatoes only at the very last moment as they become soggy after sitting. Make only as much as you will eat because these are not good as leftovers!
Provided by Linda B
Categories Lunch/Snacks
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
SEARED TUNA WITH THE BEST POTATO SALAD
Provided by Jamie Oliver
Time 37m
Yield 4 servings
Number Of Ingredients 9
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-SHOESTRING POTATO SALAD
Make and share this Tuna-Shoestring Potato Salad recipe from Food.com.
Provided by CJAY8248
Categories < 15 Mins
Time 10m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 297.3, Fat 14.1, SaturatedFat 3.2, Cholesterol 55.2, Sodium 661.3, Carbohydrate 28.6, Fiber 3, Sugar 19.1, Protein 15.4
TUNA IN THE STRAW CASSEROLE
Shoestring potatoes give this main dish great flavor and crunch. Even my husband, who doesn't normally care for tuna, counts it among his favorites.-Kallee McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 289 calories, Fat 13g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein.
CRUNCHY TUNA SALAD
Tasty dinner ready in 20 minutes! Combine tuna and other veggies folded in shoestring potatoes to make this crunchy dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 8
Number Of Ingredients 7
Steps:
- In large bowl, combine all ingredients except salad dressing and shoestring potatoes; mix well. Add dressing; mix well. Serve immediately, or cover and refrigerate up to 4 hours.
- Just before serving, fold in shoestring potatoes.
Nutrition Facts : Calories 350, Carbohydrate 14 g, Cholesterol 30 mg, Fat 4 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Cup, Sodium 640 mg, Sugar 3 g
TUNA AND POTATOE SALAD
this is a yummy potatoe salad with a fresh fishy twist.it combines zesty lemon flavours and delicious potatoes with a touch of softness and a deliciously different twist of tuna and mayonaise (or salad cream if you prefere). i hope you enjoy this. it takes around 30 minutes. but well worth the wait =] enjoy x
Provided by bethany-lynn-ox
Time 45m
Yield Serves 2
Number Of Ingredients 0
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.
WARM POTATO & TUNA SALAD WITH PESTO DRESSING
Whip up a tasty potato and tuna salad in less than half an hour
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 30m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
- Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
- Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.
Nutrition Facts : Calories 349 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.71 milligram of sodium
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.
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