Crunchy Tuna Walnut Salad Recipes

Steps:

• In a large bowl, combine the tuna, apple, celery, raisins, dates and walnuts. Combine yogurt and mayonnaise; add to tuna mixture and toss to coat. Serve on lettuce-lined plates; sprinkle with the cheese.

Steps:

• Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

Steps:

• Preheat the oven to 350 degrees F.
• Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and is no longer pink in the center.
• Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.
• Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork!

Steps:

• Combine mayonnaise, mustard, lemon juice, vinegar, Old Bay seasoning, salt, and pepper. Add walnuts, celery, carrot, and green onions, mix well. Add tuna and mix evenly. Serve mounded over tomato slices. Garnish with shredded parmesan if desired.

Steps:

• In bowl combine ingredients.
• Cover, refrigerate at least 4 hours.
• Serve in seeded sweet pepper, tomato or cucumber.

Steps:

• 1. In a medium bowl, combine tuna, apple, celery, walnuts and raisins; set aside.
• 2. In a small bowl combine yogurt and mayonnaise. Add to tuna-fruit mixture; toss gently. Cover, chill before serving.
• 3. To serve, line 4 salad plates with lettuce leaves. Sprinkle cheese over lettuce. Spoon tuna-fruit mixture on top of cheese.

Steps:

• Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
• While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
• Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
• Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.