Tunafishsaladonabedoflettuce Recipes

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

TUNA FISH SALAD

Steps:

• In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

MY MOM'S TUNA FISH SANDWICH

Steps:

• Drain tuna and put in bowl.
• Add rest of ingredients & mix well.
• Do a taste test and adjust amount of ingredients.
• Serve on warm toasted bread.

TUNA FISH SANDWICHES

Steps:

• Drain water from cans of tuna.
• Mix tuna, 2-tablespoons of Miracle Whip and onions together and divide in quarters.
• Pair up the 8 slices of toast.
• Spread 1-teaspoon on each slice of toast.
• Build each sandwich with 1-slice of cheese, tuna mixture, 1/4 of the shredded lettuce, 1-2 slices of tomato and other slice of toast.
• Place two toothpicks to hold each sandwich together approximately 1" from two opposite corners.
• Cut sandwiches diagonally and serve with potato chips.

CLASSIC TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees F.
• Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
• Bake for 20 minutes.
• Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.

TUNA FISH SALAD

Steps:

• Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
• Take a pot and bring the eggs to a rolling boil. Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
• Add the tuna fish to the eggs and mix together.
• Chop and mince the celery, green onion, yellow onion, and olives. You should not have any large chunks. Individually mix each into the tuna and eggs. Add the sweet relish. If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
• Mix in the mustard until it is incorporated. Add the mayonnaise and if your salad looks sort of dry, add more as needed. You should have a wet consistency.
• Sprinkle in the salt and pepper.
• To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving. You can serve on bread or over fresh lettuce with a few tomato slices.

TOSSED SALAD WITH TUNA FISH

Steps:

• Combine lettuce, apple cubes, mandarin oranges, tuna and macadamia nuts in a large salad bowl.
• Blend mayonnaise, yogurt and lemon juice in a small cup to create dressing.
• Pour dressing over the salad and toss.

TUNA SALAD SANDWICH

Steps:

• In a bowl, combine eggs and tuna. Add the cheese, green pepper, onion, garlic, salt and pepper; mix well. Stir in the Miracle Whip., Spoon about 1/2 cup onto each roll; wrap individually in heavy-duty foil. Bake at 400° for 15 minutes or until heated through.

TUNA TABBOULEH SALAD

Steps:

• Place bulgur in a small bowl; stir in water. Cover and let stand for 30 minutes or until water is absorbed., Meanwhile, in a small bowl, combine the tomato, cucumber, onion, lemon juice, parsley, oil, mint, salt and pepper. Drain bulgur and squeeze dry. Gently stir bulgur and tuna into tomato mixture. Chill until serving., To serve, line a serving plate with lettuce leaf; top with tuna mixture.