Maltese Tuna Salad with Minced Garlic – Chopped Onion – Chopped Roma Tomato – Sliced Green Olives – Sriracha – Mint – Basil – Tarragon – White Wine Vinegar – Capers – Extra Virgin Olive Oil – Marinara Sauce

This recipe from the Island of Malta in the Mediterranean is adapted from TFD at the “food dictator” web site.  It is a wonderful way to create a delicious tuna salad without mayonnaise. .

.For 2:

–albacore tuna (1 small can, 5 ounces)

–minced garlic (1 teaspoon)

–chopped onion (one-eighth cup)

–Roma tomato (one-half, chopped)

–green olives (3, sliced)

–Sriracha sauce (1 teaspoon)

–mint (dried, 1 teaspoon)

–basil (dried, 1 teaspoon)

–tarragon (dried, 1 teaspoon)

–white wine vinegar (1 teaspoon)

–capers (drained, 1 tablespoon)

–extra virgin olive oil to taste

–marinara sauce (1 tablespoon)

1 – Drain the can of tuna.  Then add all ingredients to a mixing bowl. Stir gently but thoroughly.

2 – Chill until ready to serve, at least 2 hours.

–adapted from the “food dictator” web site.

OPEN – FACED ALBACORE TUNA SALAD SANDWICHES WITH LEMON – CHOPPED ONION – CAPERS – DICED FRESH ROMA TOMATO & BASIL – CHOPPED EGG – CELERY SALT – SALT – PEPPER – REAL MAYONNAISE – ALL PILED ATOP FRESHLY BAKED WHEAT TOAST SEASONED WITH PINE NUTS

If you want a gourmet tuna salad, this may be just what you are looking for. . .

For 2:-

-albacore tuna (1 small can, drained)

–lemon juice (3 squirts)

–chopped onion (one-quarter cup)

–capers (2 tablespoons, drained)

–Roma tomato (one-half, sliced thin, then sprinkled with one-quarter teaspoon of dried basil)

–chopped egg (microwave a pierced yolk and white for 50 seconds on high; then chop)

–celery salt (2 teaspoons)

–salt and pepper to taste

–real mayonnaise (1 tablespoon; do not use too much)

1 – Place all ingredients (see above) in a large mixing bowl, and then fold over gently.  Sprinkle 1 teaspoon of basil on top for appearance.

2 – Refrigerate for a couple of hours before serving

WHEAT BREAD in bread machine; use regular settings; add one-half cup of pine nuts when the bell sounds for adding additional ingredients

–three-fourth’s cup warm milk (microwave for 1 minute)

–three-fourth’s cup tap water

–2 eggs

–8 tablespoons honey

–3 tablespoons butter or 3 tablespoons canola oil

–2 teaspoons salt

–one and one-fourth cups bread flour

–three cups whole wheat flour

–two teaspoons yeast

Makes a two-pound loaf.  Recipe tweaked from the web.

–recipes original to C. Mabry, chef.

CHILLED TUNA STEAK SALAD WITH FRESH BASIL TOMATO – ROMAINE LETTUCE – SHREDDED CARROTS – BROCCOLI FLORETS – GREEN ONIONS – CHICKPEAS IN YOGURT – MAYO – BASIL – LEMON DRESSING

–tuna steak (1, large size or 2, small)

–tomato (medium, chopped)

–romaine lettuce (6 leaves, broken into bite-sized pieces)

–shredded carrots (packaged, 1 handful)

–broccoli florets (florets cut from 1 head of broccoli)

–green onions (4, chopped, fresh)

–chickpeas (canned, rinsed and drained, one-third can)

–yogurt (5 heaping tablespoons)

–mayonnaise (3 tablespoons)

–basil (3 teaspoons, dried, divided)

–lemon (1 tablespoon)

–salt and pepper

–olive oil

 

1 – Place the tuna steak in a covered baking dish with one-quarter cup of water.  Season with salt, pepper, 1 teaspoon of basil, and olive oil.  Microwave on high for 4 minutes.  (Tuna steak is best if a little rare.)

2 – Place the romaine lettuce, shredded carrots, broccoli florets, green onions, tomato (seasoned with salt, pepper, and 1 teaspoon of basil), and chickpeas in a large salad bowl.  Cut apart the cooked tuna steak into bite-sized pieces, and place on top.  Refrigerate until time for dinner.

2 – Place the yogurt, mayonnaise, lemon juice, and 1 teaspoon of basil in a small mixing bowl.  Stir well.  Keep refrigerated until time for dinner.

3 – Serve the tuna steak salad chilled with the chilled dressing.

–tuna steak salad original; salad dressing inspired by Real Simple magazine.

CHILLED TUNA STEAK SALAD WITH BASIL – FRESH TOMATO – GREEN ONIONS – FETA IN MAYONNAISE

For 4:

–tuna steak (1, medium size)

–basil (fresh if possible, 2 tablespoons fresh, 1 teaspoon dried)

–tomato (fresh, medium, chopped)

–green onions (2 stalks, chopped fine)

–feta cheese (broken apart, 3 heaping tablespoons)

–salt and pepper

–olive oil

1 – Place the tuna steak in a covered baking dish with one-eighth cup of water.  Season with salt, pepper, and olive oil.  Microwave for 3 minutes on high. When finished, remove cover to allow to cool.

2 – Place chopped tomato, sprinkled with basil, and chopped green onions and feta cheese in a mixing bowl.  Set aside.

3 – Flake the tuna with a fork/knife.  Add to the mixing bowl with the vegetables.

4 – Mix all with a light amount of mayonnaise (to taste).  Stir.  Place in refrigerator until time for dinner.

5 – Serve the tuna steak salad chilled.

–recipe original.

A Simple Dinner:  TUNA STEAK SALAD WITH APPLE & TOASTED WALNUTS

–tuna steaks (2; or 2 cans of tuna fish in water)

–apple (1, fresh)

–toasted walnuts (2 handfuls; toast half a large package on high in the microwave for 2 minutes; stir; then toast again for 2 minutes)

–mayonnaise

–salt and pepper

–olive oil

1 – Place 2 tuna steaks in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, flake the tuna with a fork.  Place in a mixing bowl.

2 – Wash and then chop 1 apple into fine pieces.  Add to the mixing bowl.

3 – Add 2 handfuls of walnuts to the mixing bowl.  Add mayonnaise to taste.  Stir well.

4 – Serve the tuna salad warm or cold.

–tuna salad adapted from my husband’s college roommate’s mother’s recipe.