Changing up traditional tuna salad - HollandSentinel.com

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By Lynn Eckerle

Dear Lynn,

Would you please ask people to share their best Stroganoff recipes?

Barb from Tecumseh

Michelle from Hastings recipe for Tuna Salad has an Oriental twist. Amy from Lake City sent in her recipe for Caesar Tuna Salad. Jennifer from Napoleon says her Peanutty Tuna Salad is delicious and her kids love it.

ORIENTAL TUNA SALAD

4-5 oz cans tuna, drained

1-8 oz can sliced water chestnuts

1-14 oz can bean sprouts

2-6 oz cans pitted ripe olives

2 c green grapes

1/4 c chopped dill pickle

1 large avocado

1/2 c sour cream

1/2 c mayonnaise

1/4 t seasoned salt

1/4 t garlic powder

DIRECTIONS: Place tuna in a large bowl and break up any chunks. Drain water chestnuts, bean sprouts and ripe olives. Add to tuna along with grapes and dill pickle. Peel and slice the avocado. Add to tuna mixture and mix gently. Cover and refrigerate. To make dressing, combine sour cream, mayonnaise, seasoned salt and garlic powder in a bowl. Add to tuna mixture and carefully but thoroughly mix until ingredients are well coated. Refrigerate until ready to serve. Makes 6 to 8 servings.

CAESAR TUNA SALAD

8 oz rotini pasta

1/4 c Caesar salad dressing

1 c frozen peas, thawed

2 T milk

1/4 c mayonnaise

1/2 c sliced celery

1/4 c sliced green onions

1-12 oz can albacore tuna

1/4 c shredded Parmesan cheese

Romaine lettuce

DIRECTIONS: Cook pasta according to package instructions. Add peas during last couple minutes of cooking. Drain and rinse with cool water. In a large bowl, combine Caesar salad dressing with milk and mayonnaise. Stir in celery and green onions. Add tuna and Parmesan cheese, mixing well. Fold in pasta and peas. Cover and refrigerate for 1 hour until chilled. To serve, gently stir salad and spoon onto Romaine lettuce leaves.

PEANUTTY TUNA SALAD

1-5oz can tuna, drained

3/4 c unsalted peanuts

1/2 c chopped tomatoes

1/4 c chopped green onions

1/4 c mayonnaise

2 T lemon juice

2 t dried parsley

1 t basil

1 t marjoram

DIRECTIONS: In a medium sized bowl combine tuna, peanuts, tomatoes and green onions. In a small bowl mix together mayonnaise, lemon juice, parsley, basil and marjoram. Add dressing to tuna mixture and stir to mix well. Chill and serve on lettuce leaves or as a sandwich filling.

Stop by Lynn’s blog Lynn’s Musings From a Deep Well at https://ift.tt/1FessQQ. Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

The Link Lonk


September 22, 2020 at 02:21PM
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Changing up traditional tuna salad - HollandSentinel.com

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