Recipe Talk

Would love a good recipe for tuna salad made with white Albacore tuna. Mine is so dry. Any recipe would be appreciated. Thanks everyone.

TUNA LOIN SALAD NICOISE

Serves 4

For the vinaigrette:

1 1/2 tablespoons lemon juice

1/2 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

4 tablespoons finely chopped red or mild white onion

2 tablespoons finely chopped fresh tarragon

1 garlic clove, minced

Salt and freshly ground black pepper

For the salad:

1/2 lb green beans, trimmed and cooked crisp

1 lb tiny new potatoes, scrubbed and cooked

1 small yellow pepper, seeded and thinly sliced

4 medium tomatoes, stemmed and quartered

4 eggs, hardboiled, peeled and quartered

1/2 cup pitted nicoise olives

White Spirit Bear Canadian Albacore Tuna Loin - either Regular or Smoked Flavour

Or substitute with White Spirit Bear Canned Albacore either Regular, Smoked or Unsalted

Parsley or tarragon, to garnish

To make the vinaigrette, whisk together the lemon juice and mustard in a large bowl. Slowly whisk in the oil in a thin stream to emulsify the mixture. Stir in the onion, tarragon, garlic, salt and pepper. Set aside.

For the salad, place the beans, potatoes, pepper, tomatoes, eggs and olives attractively on a platter. Top with the tuna and garnish with the parsley or tarragon. Serve.

VIETNAMESE STYLE SMOKED TUNA SALAD

Serves 4

Dressing:

2 tablespoons sugar

2 tablespoons rice vinegar

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon grated ginger

Salad:

227 g (8 oz) White Spirit Bear Regular Smoked Tuna Tenders or Tuna Loin, Smoked Flavour

1 ripe mango, peeled, stoned and thinly sliced

4 green onions, thinly sliced

1 garlic clove, minced

fresh red chilli, seeded and sliced, to taste

2 tablespoons fresh coriander

4 tablespoons roasted salted peanuts, chopped

1. Combine all ingredients for the dressing.

2. Flake smoked tuna tenders into a large bowl. Add the mango, green onions, garlic, chilli and coriander to taste. Pour over the dressing, toss, then garnish with the peanuts. Cooked rice noodles can also be folded into the salad.

Tuna Salad

A camping recipe from David. Not everyone likes tuna, but if you do you'll like this sandwich spread? A little tuna salad also makes a great compliment to a tossed salad. Make this ahead of time at home, or prepare it at the campground. Keep refrigerated.

INGREDIENTS:

1 12-ounce can tuna

1 tablespoon sweet relish

1/4 cup chopped onion

1/3 cup mayonnaise

PREPARATION:

Drain tuna. I prefer solid white Albacore tuna in water because it's less oily and better tasting than chunk tuna. Place drained tuna in a bowl, add other ingredients, and mix well. Chill for two hours before serving.

Use as a spread for sandwiches, or place a scoop on a tossed salad.
Servings: 2-4
Preparation time: 20 minutes

Tailgating Tuna Salad

1 pouch (7 ounces) StarKist Premium Chunk White Albacore Tuna

4 cups (12 ounces) multicolored rotini pasta, dry

2 cups bottled, ranch dressing

1/2 cup diced red onion

1 cup diced celery

1 cup diced carrots (optional)

1 teaspoon salt

1/2 teaspoon pepper

1 can (2 ounces) olives, sliced and drained (optional)

Cook rotini pasta according to directions on package. Add remaining ingredients and mix thoroughly. Makes 6-8 servings.

Italian Tuna Salad From Food Network Kitchens





We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.

4 sun-dried tomatoes

1/4 red onion, minced

1 (12-ounce) can solid white albacore tuna in water, drained

1 rib celery, chopped

1/4 cup pitted nicoise olives

1 tablespoon capers, rinsed

2 tablespoons extra-virgin olive oil

1 teaspoon finely grated lemon zest

Juice of 1/2 a lemon

2 tablespoons chopped fresh basil leaves

Kosher salt and freshly ground black pepper

Suggested serving: whole grain breads or bountiful greens

Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.

Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper. Serve cold, with bread or greens, if desired.

Copyright 2004 Television Food Network, G.P. All rights reserved.

Nutrition Information

Nutritional Analysis per serving Calories 230

Fat 15 grams Saturated Fat 3 grams

Carbohydrates 4 grams Fiber 1 gram

Protein 29 grams

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Inactive Prep Time: 30 minutes

Yield: 3 servings

Copyright © 2006 Television Food Network, G.P., All Rights Reserved