Cranberry Tuna Salad (2 – 4)

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Tuna Salad, that staple of the deli counter, is something that most people like – cold comfort food.  By playing around with the basics I may be alienating the classic tuna salad aficionados, but I hope not. Give it a try just once. The additions are dried cranberries or craisins as they are sometimes called, celery salt and lemon juice.

1 x 6.7 oz. jar or can of tuna – flaked

3 large scallions/spring onions or 1 bunch – finely chopped

2 sticks of celery – finely chopped

Handful of dried cranberries

A good pinch of celery salt

Juice of 1/2 a lemon

2 tbsp. mayonnaise

Place all ingredients in a large bowl and mix well together.

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Tuna and Cannellini Bean Salad with Red Onion and Caper Garnish (4)

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One of my favorite salads – very simple, very tasty. I use the tuna that comes in a jar with oil or water as it has a better flavor than regular canned tuna (and fresh grilled tuna would be the ultimate). The basic recipe is tuna, cannellini beans, and red onion slices nestled on a bed of shredded lettuce garnished with capers and served with an apple cider vinaigrette.

Romaine lettuce – shredded

1 x 7 oz jar of tuna – drained and broken into small pieces

1 x 15 oz can of cannellini beans – rinse and drained

Several slices of red onion – depending on how much you like it

2 tsp capers for garnishing (optional)

Place the lettuce on a platter and put the beans and tuna on top, sprinkle with red onion and top with olives. Toss with dressing or let people serve themselves.

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Mix mustard and vinegar until they make a smooth liquid.

Add the oil and season with salt and pepper and whisk together (for the best results place in an old jar with a lid and give the ingredients a good shake – this will emulsify the dressing).

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Asian Tuna and Avocado (4 as starter)

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Tuna Tartare is often on the menu as an appetizer/starter here in Florida but I am wary of using raw tuna at home so I cooked the tuna (cook it as you like it – like you would do a steak – rare, medium, etc). My Asian dressing was a delightful experiment – taking various ingredients and tasting along the way; thinking ‘too salty’, too ‘tart’ and trying to think how to achieve a balance (funnily enough the answer was orange juice).

1 tbsp. olive oil

1 x 6 oz. piece of tuna, sprinkled with freshly ground black pepper

1 avocado – cut into chunks

Heat olive oil until sizzling, then sear tuna until it is cooked according to how you like your tuna.

Remove from pan and cut tuna into small pieces and add to serving dish with the avocado.

DRESSING

1 tsp. lime juice

1 tsp. yuzu juice (Japanese citrus fruit – available in Asian markets/Amazon, etc.,) or substitute with 1 tsp. lemon juice

2 tsp. freshly squeezed orange juice

1 tsp. freshly grated ginger

1 tbsp. soy sauce (San-J brand Organic Tamari gluten free soy sauce)

2 tbsp. sesame oil

Combine all dressing ingredients together, stir well, then pour over tuna and avocado, mix well and serve.

 

 

 

Jo’s Tuna Salad (serves 4)

Jo’s Tuna Salad (serves 4)

photo - tunaThis is not your average tuna salad. The tuna is fresh and grilled quickly on each side with a rare center and combined with avocado, artichoke hearts, tomatoes and hearts of palm – all tossed in lemon juice and olive oil. I can barely wait until lunch time!

1 x 6 oz. piece of tuna – grilled and cut into bite-size pieces

1 avocado – diced

2 medium size tomatoes – cut into small pieces

6 oz. artichoke hearts – cut into small pieces

6 oz. hearts of palm – cut into small pieces

Juice of 1/2 a lemon

2 tbsp. extra virgin olive oil

Combine all ingredients in a serving dish and toss in lemon juice and olive oil.

Tuna, Cucumber, Fennel and Celery Salad with an Avocado Dressing (serves 4)

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Tuna, Cucumber, Fennel and Celery Salad with an Avocado Dressing (serves 4)

Dreamt this up last night – it’s a green salad for sure. Omit tuna and it’s vegetarian/vegan. Dressing has a tang some few drops of Green (jalapeno) tabasco (depends on number because I used a mild version – think there are 2 strengths). Always love trying new dressings as they really ring the changes to the taste of salad ingredients.

So, drain tuna, using best canned or jarred type. Chop veg. Spoon over dressing  et voila! Can use chicken too.

Avocado Dressing

Take one ripe avocado and roughly dice.

Place in food processor with juice of a lemon and 1 tbsp. extra virgin olive oil. Add a several drops of green tabasco sauce, taste and add more if needed, according to your taste. Season with salt and freshly ground black pepper.

If dressing seems too thick add some water – a little at a time to desired consistency.

Tuna, Edamame and Avocado Salad (serves 4)

Tuna, Edamame and Avocado Salad (serves 4)

Inspiration came from opening freezer and finding edamame beans/broad beans staring me in the face. I got busy thinking what I could do with said edamame beans. Result, this recipe to which I added tomatoes and scallions/spring onions and a proper French vinaigrette taught to me when I was an au pair in France (1 tbsp. red wine vinegar, 3 tbsp. extra virgin olive oil, 1 good teasp. Dijon Mustard, salt and freshly ground black pepper). Mix vinegar and mustard together until runny, add oil and shake in a jar (I keep an old Dijon mustard jar or Bonne Maman jam jar for this purpose).

1 x 6.7oz jar of tuna in olive oil or 1 can of tuna

5oz cooked edamame beans

8 cherry tomatoes – halved of quartered

1 avocado – diced

1 bunch of scallions – finely chopped

Mix all together in a serving dish and pour over vinaigrette

Chicken Tonnato (serves 4)

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Chicken Tonnato (serves 4)

‘Tonnato’ means tuna sauce and it goes really well with chicken. In Italy Vitello (veal) Tonnato is a classic summer dish though it is rarely seen on menus here in the US. Guests find the flavor a wonderful surprise. I serve it on a bed of crunchy lettuce with cucumber around the edge and capers sprinkled over the top of the tonnato sauce.

2 chicken breasts (approx. 1 pound)

1 x 5 oz can tuna – drained

1/4 cup mayonnaise

1/4 cup chicken broth

2 anchovies

Juice of half a lemon

2 tbsp. capers plus some more for scattering over dish before serving

Lettuce – preferably crunchy kind, thinly sliced

English cucumber – thinly sliced

 

Poach chicken breasts seasoned with salt and freshly ground black pepper in aluminum foil and pour over 1 tbsp. olive oil and the juice of half a lemon and cook in oven at 350 degrees for 45 minutes.

Place tuna, mayonnaise, chicken broth, anchovies, lemon juice and capers in food processor and process until smooth – add more broth if necessary. Season with freshly ground black pepper.

Place lettuce in bottom of a serving dish, top with chicken slices, drizzle sauce over and sprinkle with capers.

Arrange cucumber slices around the edge of the serving dish.