Go Healthy With Tuna And Greek Salads |
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Tuna is probably the most versatile type of seafood. It is a healthy substitute for meat. It has a distinct taste that makes it perfect for salads as well as sandwich dressing. Like chicken, tuna's taste is not strong so as to contrast with the taste of all the other ingredients that it mixes with. Below are some interesting takes on the good old tuna salad. Gourmet Tuna Salad: 1 (12-ounce) can tuna, drained 2 chopped green onions 1 stalk celery, diced 1/4 cup stuffed green olives, chopped 2 tablespoons capers, diced 1/4 cup slivered almonds 1/4 teaspoon Worcestershire sauce 1/4 cup mayonnaise 1/4 cup sour cream 1.In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds. 2.In a small bowl, whisk together mayonnaise, sour cream and the Worcestershire sauce. Blend together dressing and tuna mixture. 3.Serve on bed of lettuce or your choice of fresh bread as a tuna salad sandwich. TUNA SALAD RECIPE INGREDIENTS: 2 large tomatoes, cut in quarters 1 red bell pepper, cut in matchstick strips 1 green bell pepper, cut in matchstick strips 1 small onion, sliced in rings 1 can (6 1/2 or 7 ounces) tuna in vegetable oil 4 teaspoons olive oil 2 teaspoons wine vinegar 1/2 small clove garlic, finely minced 1/8 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon dry mustard 12 pitted black olives, chopped PREPARATION: Arrange tomato quarters on a salad serving platter; place pepper strips and onion rings in center. Drain oil from tuna into a small jar; flake tuna and arrange in center of platter. Make salad dressing: add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar.Seal tightly and shake vigorously to blend. Sprinkle over tuna salad platter. Sprinkle chopped olives over the salad. Tuna salad serves 3 to 4. TUNA SALAD WITH MELON RINGS INGREDIENTS: 1 large honeydew melon lettuce 2 cans (7 ounces each) tuna, drained 1/2 cup mayonnaise 1/4 cup chopped celery 1/4 teaspoon dried leaf thyme, crumbled 1/8 teaspoon ground black pepper PREPARATION: Peel honeydew melon; cut into circles about one inch thick. Remove seeds and place on beds of lettuce. Mix tuna, mayonnaise, and celery, thyme and pepper. Spoon into centers of honeydew circles. If desired, garnish with fresh parsley. Tuna salad recipe serves 6. CRUNCHY TUNA SALAD WITH GREEN BEANS INGREDIENTS: 2 packages (10 ounces each, or 3 cups total) frozen cut green beans 2 cans (7 ounces) tuna, drained and flaked 2 cups thinly sliced celery 1 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon soy sauce 1/4 teaspoon garlic powder 2 cups chow mein noodles salad greens PREPARATION: Directions: Cook green beans according to package directions; drain and let cool. Combine cooled green beans, tuna, celery, mayonnaise, lemon juice, soy sauce, and garlic powder; toss to mix well. Chill salad thoroughly. Just before serving tuna salad, stir in chow mein noodles. Serve tuna salad on salad greens. Tuna salad serves four to six. Greek Salad Greek Salad is characterize by its fresh taste. Made only with crisp vegetables. It is a very healthy dish that requires little or less than ten minutes to prepare. Greek salads are a fusion of colors. You have the greens, the yellows, the reds and the oranges. Below is a compilation of some of the most fantastic Greek salad recipes. GREEK SALAD RECIPE 3 tablespoons extra virgin olive oil 1.5 tablespoons lemon juice 1 clove garlic: minced (crushed) 0.5 teaspoon dried oregano 0.5 teaspoon sea salt 0.5 teaspoon freshly ground black pepper, and extra for garnish 3 tomatoes: cut into wedges 0.25 red onion: sliced into rings 0.5 cucumber: sliced into thick half-moons 0.5 green pepper (capsicum): julienned 4 oz (120g) feta cheese: cut into small cubes 16 kalamata olives PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. PLACE the salad ingredients in a large bowl. POUR the dressing over the salad and toss gently to combine just before serving. Garnish with a little freshly ground black pepper. MEDITERRANEAN GREEK SALAD INGREDIENTS 3 cucumbers, seeded and sliced 1 1/2 cups crumbled feta cheese 1 cup black olives, pitted and sliced 3 cups diced roma tomatoes 1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved 1/2 red onion, sliced DIRECTIONS 1.In a large salad bowl, toss together the cucumbers, feta cheese, olives, roma tomatoes, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, and red onion. Chill until serving. GREEK SALAD 3 vine ripe tomatoes, cut into chunks 1 red onion, thinly sliced 1/2 European seedless cucumber, cut into bite-size chunks 1 small red bell pepper, seeded and chunked 1 small green bell pepper, seeded and chunked 1 cubanelle pepper, seeded and chunked 1 cup Kalamata black olives Several sprigs fresh flat-leaf parsley, about 1/2 cup 2 (1/4 pound) slices imported Greek feta 1/4 cup (a couple of glugs) extra-virgin olive oil 3 tablespoons (3 splashes) red wine vinegar 1 teaspoon dried oregano, crushed in palm of your hand Coarse salt and black pepper Pita breads Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan. Natasha Greek Salad 1 bunch leaf lettuce 2 cucumbers 4 large tomatoes 1 small yellow onion Garnish: Greek black olives feta cheese Dressing: 1 part red wine vinegar 1 part olive oil crushed garlic salt and pepper to taste 2 pinches sugar Chop lettuce and onion finely. Chop tomatoes and cucumbers coarsely (about 1/2). Combine and garnish to taste. One of the simplest items we prepare, this salad draws many compliments. Use real Greek olives packed in brine.
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