Carlas Healthy Carrot Tuna Salad Recipes

Steps:

• Cut the head of lettuce in half. Using a large spoon, hollow out the center of each half to create a bowl with walls that are about 1 inch thick. If the lettuce "bowl" is a little wobbly, then slice off a sliver from the rounded bottom to create a flat surface. Shred all of the lettuce that has been removed and set aside.
• Place the tuna in a medium bowl and break it up into smaller chunks with a fork. Add the pickles, parsley, scallions and shredded lettuce, and toss together so that all the ingredients are evenly distributed.
• In a small bowl, whisk together the mayonnaise, 2 tablespoons of the reserved tuna water (plus more if the dressing is too thick) and hot sauce. Season with salt and pepper. Add to the tuna and toss well until evenly coated. Divide the mixture between the prepared lettuce bowls, mounding into the center of each.
• Poach the eggs: Crack each egg into separate small bowls. Bring 2 inches of water to a simmer in a medium saucepan over medium heat. Gently tip each egg into the simmering water and cook for 2 minutes, then remove from the heat and leave the eggs in the hot water until set, about 8 minutes. Remove each egg with a slotted spoon and drain in the spoon over a paper towel to remove any excess water.
• Lightly butter the toasts and cut each in half diagonally. Arrange the toast points on top of the tuna salad and then place the poached egg on top of the toast points. Sprinkle a little salt and pepper over each egg. Serve immediately.

Steps:

• Drain tuna.
• Combine all ingredients in a large mixing bowl - feel free to add more or less mayonnaise to suit your tastes.
• Use to top salads to make a healthy lunch or dinner, or between your favorite sliced bread for a hearty, healthy sandwich.

Steps:

• Place in a big bowl lettuce, arugula leafs, chopped red pepper and red onion (cut into circles).
• Make the dressing for the salad by mixing olive oil, lemon and salt. Stir it well and pour it into the bowl. Mix it with the ingredients in the bowl.
• Take tuna out of the can and place it inside the bowl.
• Add olives and sprinkle the salad with flax seed. It's time to relax now and enjoy your salad!

Steps:

• Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
• Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
• Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.

Steps:

• In a large bowl, combine the first seven ingredients. For each sandwich, layer a slice of toast with a lettuce leaf and 1/2 cup tuna salad. Top with a second slice of toast.

Steps:

• Put the carrots in a microwave-safe bowl or dish.
• Mix in the onions, garlic, and oil.
• Cover and microwave for 1- 1 1/2 minutes at 600 watts (power lever setting will vary by the wattage of your microwave).
• Drain the tuna.
• Mix the vinegar, mustard, soy sauce, and salt and pepper to taste to make a dressing.
• Once the carrots are lightly cooked but still crisp, add the tuna and then the dressing and mix well.
• Serve warm or cold.
• She notes that you can increase the amounts of the recipe, but that she has found it best to only microwave this amount of carrots at one time.