CRUNCHY TUNA SALAD WITH SHOESTRING POTATOES
My family has enjoyed this tuna salad for years. The salty crunch of the shoestring potatoes is a great complement to the creamy sweetness of the tuna and carrots. Add shoestring potatoes only at the very last moment as they become soggy after sitting. Make only as much as you will eat because these are not good as leftovers!
Provided by Linda B
Categories Lunch/Snacks
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except shoe string potatoes together and refrigerate overnight.
- Stir in shoestring potatoes just before serving.
- Serve in lettuce lined bowl.
- Note: cooking time is overnight refrigerating time.
SHOESTRING SALAD
This super salad is delicious and easy to prepare-just right for a busy mother of four!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3-4 servings.
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the first six ingredients. Fold in potato sticks just before serving.
Nutrition Facts :
SEARED TUNA WITH THE BEST POTATO SALAD
Provided by Jamie Oliver
Time 37m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
- Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.
MAIN DISH SALAD WITH TUNA AND VEGETABLES
For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6 as a main dish
Number Of Ingredients 14
Steps:
- In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
- Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
- If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
- Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams
NEW POTATO & TUNA SALAD
A perfect spring salad
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.
Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1.8 grams fiber, Protein 21 grams protein, Sodium 1.11 milligram of sodium
TUNA POTATO STIX SALAD
Steps:
- Mix ingredients for salad together in large bowl.
- Mix ingredients for dressing & add to salad.
- Chill at least 30 minutes for flavors to blend. Just before serving fold in potato stix.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TUNA IN THE STRAW CASSEROLE
Shoestring potatoes give this main dish great flavor and crunch. Even my husband, who doesn't normally care for tuna, counts it among his favorites.-Kallee McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, stir soup and milk until blended. Stir in the tuna, mushrooms, vegetables and 1-1/2 cups potato sticks. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20 minutes. Sprinkle with the remaining potatoes. Bake 5-10 minutes longer or until bubbly and potatoes are crisp.
Nutrition Facts : Calories 289 calories, Fat 13g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 881mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein.
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- Bring a large pot of salted water to a boil and boil the potatoes until a knife can be inserted with ease (around 8-10 minutes).
- Meanwhile, finely slice the red onion and fresh parsley, set aside. Add the olive oil (4 tbsp), lemon juice and zest to a bowl and whisk briefly to combine.
- Once cooked, drain the potatoes and let them cool slightly for a couple of minutes so they are not too hot but still warm.
- Transfer them to a large serving bowl and add the sliced onion, chopped parsley, capers (2 tbsp), tuna, and a good pinch of salt and pepper and toss everything together. Pour over the dressing and toss the salad again to coat it in the dressing, serve.
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- Put the potatoes and carrot in a steamer basket set over a pot of simmering water and steam until just tender, about 9 minutes. Sprinkle the frozen peas on top and steam just until heated through, 1 minute longer. Transfer the vegetables to a plate and refrigerate until they are cooled slightly, about 10 minutes.
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