Tuna Antipasto Salad Bowl Recipes

Steps:

• Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
• Toss salad with salad dressing immediately before serving.

Steps:

• Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
• Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

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:

• Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
• Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

Steps:

• Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice, and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.