Tuna Supreme Salad Recipes

Steps:

• Prepare the base salad. Prepare a bed of lettuce in large, flat, salad bowls. Mix the mayonnaise, sour cream, anchovy, and seasoning. Add the chunked tuna. Mound in the center of each salad bed. Scatter the tomatoes, shredded carrot, banana peppers, crumbled bacon evenly split into the four bowls. Crumble the granola over the mounded tuna. Top with the shredded cheese. Divide the croutons four ways and arrange around the perimeter of each salad bowl. Sit back on the deck and enjoy as the sun sets.

Steps:

• Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.

Steps:

• Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice.
• To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well. Cover and refrigerate the salad dressing.
• Place the tuna steaks in a shallow dish. Pour 1 tablespoon of dressing over each piece of tuna. Turn the tuna in the marinade to coat. Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour.
• Light the grill. Remove the tuna from the refrigerator and allow to come to room temperature. Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once.
• To serve, toss the greens with the salad dressing in a mixing bowl. Divide the dressed greens among 4 plates. Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper. Spread grapefruit supremes over the top of the salad. Garnish with the cilantro and red onion slices.

Steps:

• 1. Preheat oven to 350 degrees. Mix in large bowl tuna, soup, onion, mayo, frozen veggies, hot sauce, pimento, ricotta, water, and half a bag of shredded cheddar.
• 2. Next fold in cooked egg noodles.
• 3. Then spread the mixture in a 9x13 pan sprayed with non-stick spray.
• 4. Cover with remaining cheese.
• 5. Mix melted margarine and crushed crackers until well coated. Sprinkle over casserole.
• 6. Bake until golden and bubbly.
• 7. HINT: I have also used pepper jack cheese in this instead of the cheddar and it's great if you like spice. I have had the suggestion of adding another can of tuna to this because with all the other flavors the tuna flavor is not very strong. To each his own.

Steps:

• Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.

Steps:

• Drain tuna well.
• Set almost empty cans on floor and allow pets to clean.
• Chop drained peppers and olives.
• Mix tuna, peppers and olives with mayo.
• Toast muffin halves/bread of choice.
• Preheat broiler (or use your toaster oven).
• Pile salad onto toasted bread, and top with Pepper Jack cheese.
• Place open faced sandwiches on cookie sheet.
• Broil until cheese is melted and bubbling.
• (If using toaster oven, place on baking insert and use the"toaster" setting-once or twice depending on how hot your toaster/oven gets).
• Also great without the bread- use as a dip with crackers and/or vegies (hot or cold).

Steps:

• Mix all ingredients and refrigerate for 30 minutes. Enjoy on your favorite bread or snack crackers.

Steps:

• In a large bowl, combine the first seven ingredients; stir until smooth. Stir in the pasta, broccoli, tuna, red pepper and onions. transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly.

Steps:

• Boil all your eggs for 20 minutes. When done,pour out hot water and replace with cold til eggs can be peeled by hand. Chop these up med fine and add to large mixing bowl. Chop up about 10 Gherkin Pickles med fine.Save the juice for later. Peel and clip ends off your purple onion and slice them it into 1/3 inch rings (onion ring style)Again, lay down 2 whole rings and slice again in 1/2 this time. Now dice each 1/2 ring into med fine pieces. Be careful of the fingers, this is where it always gets me ! Use your own judgement on how much of the onion you want according to taste,some people like more some less... Wash Grape tomatoes and cut in 1/2 or 1/4 pieces. Add to bowl. Gentle mix up all contents of bowl and add mayo, again to taste but remember the juice? Yup, it's time to use it. If you use less than 3 tablespoons of mayo, add a shot or 2 of the juice in place of the mayo you omit. Just remember this is salad and it's got to have some sticking power if used on bread. If you like this mix wetter add all 3 mayo or more and a shot of juice... If used in a lettuce salad, don't worry about the falling apart cause it will be in a bowl...
• Now how to serve? Anyway you like. My favorite is stuffed into a big juicy garden tomato or wrapped in a lettuce roll or between a really good store bought or homemade whole wheat bread or favorite wrap...Always best when served cold ! Bon Appetite!