AVOCADO SHRIMP AND TUNA SALAD RECIPE - (4.7/5)
Provided by IsabelTunaUSA
Number Of Ingredients 5
Steps:
- Peel and cut avocado into cubes. Peel and cook 10 shrimp pieces. Add Isabel solid light tuna, avocado and cooked shrimp to lettuce mix. Drizzle with olive oil.
J'S SHRIMP AND TUNA SALAD.
This is my Sister In Law's recipe. Her and I are alway's trying new thing's and she came up with this and believe me it is delicious. We both make meal's out of whatever we have and really just start putting thing's together.Hope you enjoy..
Provided by Nana Wilkinson @elad
Categories Other Salads
Number Of Ingredients 8
Steps:
- Put shrimp in microwave with cajun seasoning for three minutes covered. Cut boiled egg's and take yolk's out chop egg white's and put yolk's in bowl and mash really well,then add mayonnaise and mustard mix well. Add egg white's and sweet or dill relish to mixture also tuna and shrimp. Add all to boiled veggie bow tie noodle's and enjoy.
TUNA-SALAD SANDWICH, JULIA CHILD STYLE
This was one of Julia Child's favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann's). Her longtime assistant, Stephanie Hersh, said, "The rest was up for grabs." Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you'll have Julia's midday signature.
Provided by Dorie Greenspan
Categories dinner, lunch, sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you'd like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you're using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
- When you're ready to serve, spread the muffins or bread with a little mayonnaise. If you're using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you're using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.
TUNA STEAKS WITH CREAMY SHRIMP SAUCE
This is the best dinner I've ever made ! I got the recipe from another website....I know that's not sexy but, trust me the dish is. It taste like something out of a resturant. I doubled the sauce but, you don't have to. Also it seems like a lot of onions but, it all blends together nicley in the end. I hope you make it. You'll love it !
Provided by Chef Shannon N.
Categories < 60 Mins
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight. Preheat oven to 425 degrees.
- Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.
- In a 2-quart saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce.
- Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven. Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes.
JUNIOR'S TUNA FISH SALAD
Another wonderful deli salad from Junior's of Brooklyn, New York. And, as I mentioned before, if you have a weakness for cheesecake, you have to try Junior's (it's the only thing I've ever ordered on-line and had shipped)
Provided by Alan in SW Florida
Categories Lunch/Snacks
Time 15m
Yield 5 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the tuna in a colander and drain well. Transfer the tuna to a medium-sized bowl and break it up with your fingers into flakes (please, use your fingers, not a knife, to finely shred the tuna. This gently flakes the tuna, instead of crushing it.) Stir in the celery.
- Mix all the ingredients for the dressing in a small bowl. Spoon the dressing on top of the tuna and celery mixture. Gently stir in the dressing until all of the salad ingredients are well coated. Use in sandwiches or serve as a salad on crisp lettuce leaves.
- Tightly cover and refrigerate any leftovers.
Nutrition Facts : Calories 203.9, Fat 10.1, SaturatedFat 1.8, Cholesterol 43.2, Sodium 546.6, Carbohydrate 6.1, Fiber 0.3, Sugar 1.7, Protein 21.4
VONCIEL'S SEAFOOD SALAD
This is a cool summertime salad, great for cook-outs, family reunions, or parties. You can also make your own variations, by adding more, less, or different ingredients, seasonings, or seafood. This variation is a favorite of my family.
Provided by Vonciel McCoy
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 3h47m
Yield 30
Number Of Ingredients 19
Steps:
- Heat oil over medium heat in a large skillet and add onions, stirring until translucent, about 7 minutes. Add shrimp, scallops, crab meat and tuna. Cook until shrimp are pink and the scallops are opaque, 8 to 10 minutes. Season with salt, pepper, and Old Bay Seasoning. Remove from heat.
- Whisk together the mayonnaise, mustard, garlic powder, oregano, turmeric and sugar in a large bowl. Mix in the bell pepper, celery and chopped eggs.
- Add seafood and toss until evenly combined. Garnish with eggs slices and sprinkle with paprika.
- Cover and refrigerate for 2 to 3 hours or overnight before serving to let flavors blend.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 2.7 g, Cholesterol 81.5 mg, Fat 8.4 g, Fiber 0.3 g, Protein 11.1 g, SaturatedFat 1.4 g, Sodium 271.3 mg, Sugar 1.4 g
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