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Full Online Book HomeLearning KitchenFishandseafood - Fresh Tuna Salad
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Fishandseafood - Fresh Tuna Salad Post by :markfarrar Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2351

Click below to download : Fishandseafood - Fresh Tuna Salad (Format : PDF)

Fishandseafood - Fresh Tuna Salad

1 Lb. fresh tuna, grilled or broiled and then flaked
1 Medium Red Onion, chopped
1 Bunch Fresh Parsley, chopped
3 stalks celery, chopped
1/2 cup real mayonnaise, add more as needed for desired moistness
Salt to taste
Freshly ground pepper to taste


Mix all ingredients together and chill.

Notes: Add relish if desired, to make salad sweet.

Other optional additions include chopped pineapple, chopped grapes, raisins, pecans or almonds.
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1/4 cup plain, non-fat yogurt 3 Tbl. low-fat mayonnaise 1 1/2 Tbl. Dijon mustard 1 tsp. grated lemon peel 1 (6 oz.) can solid white tuna in spring water (drained) 2 Tbl. fresh lemon juice 1 (15-16 oz.) can garbanzo beans (chickpeas) rinsed, drained 1 cup chopped sweet onion 1 cup chopped celery 1 cup cherry tomatoes (halved) 1/2 cup chopped fresh Italian parsley Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hrs. ahead.
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1 can solid white tuna -- 6 1/8 oz. drained, broken into chunks 1/4 cup walnuts -- coarsely chopped 1/4 cup unpeeled apples -- coarsely chopped 1/4 cup raisins 1/3 cup mayonnaise or salad dressing 1 tablespoon honey 4 croissants -- split lengthwise Bean sprouts or Alfalfa sprouts In a bowl, toss together the tuna, walnuts, apple and raisins. Mix the mayonnaise and the honey. Add to salad and toss mixture to coat. Spoon tuna mixture onto the bottom of the croissants. Add sprouts. Add croissant tops. Makes 4 servings. Nutrition Note: Reduce the fat in the sandwich filling by using
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