Cactus Salad With Tuna Recipes

Steps:

• Pluck the fruit from the cactus with a long handled fork or tongs.
• Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained).
• Place in stockpot with about a cup of water.
• Stir until boiling, cover pan and simmer until tender and soft.
• Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment).
• Measure sugar into a separate pan.
• Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil.
• Then bring to a rolling boil and boil for three minutes longer.
• Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.
• Process for ten minutes in a boiling water bath.

Steps:

• In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

Steps:

• Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
• In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish.

Steps:

• In a large bowl, put all of the ingredients, except the eggs and cheese. Toss well to mix. Taste for salt. Divide the salad among 4 serving plates. Garnish each salad equally with the egg wedges, and sprinkle with cheese. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.