Tuna Salad Bowls 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:

• 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:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Steps:

• Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
• Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
• Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.