Mocktunasaladforsandwiches Recipes

MOCK TUNA SALAD

Steps:

• In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

THE BEST TUNA SALAD

Steps:

• In medium bowl, combine all tuna; season with half of lemon-pepper and toss to mix.
• Finely chop boiled eggs; season with salt & freshly ground pepper.
• Place egg into bowl with tuna; toss to mix.
• In small bowl, mix mayo, celery, relish, and both mustards; mix until smooth.
• Pour dressing into bowl with tuna; mix until well combined.
• Season with remainder of lemon pepper; add more if needed.

MOUSSAKA

Steps:

• Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
• Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
• Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
• Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
• Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

MOCK MOUSSAKA

Steps:

• Preheat oven to 325°F.
• Brown ground beef and onion together.
• Stir in tomato sauce, salt, oregano, cinnamon, pepper and garlic powder.
• In saucepan, combine seasoned sauce mix from scalloped potatoes, milk, water and butter.
• Heat to boiling, stirring constantly.
• Remove from heat and cool 2-3 minutes.
• Gradually stir sauce into eggs.
• Spread half of the potato slices in greased 9x13 pan.
• Spread with half of the beef mixture and sprinkle with 1/2 cup of the cheese.
• Pour sauce over top and sprinkle with paprika.
• Bake uncovered 1 hour.
• Let stand 10 minutes before serving.

MOCK TUNA SALAD SANDWICH

Steps:

• In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.
• Spoon about 1/2 cup onto 4 slices of bread. Top each slice with lettuce, tomato, cucumber, bean sprouts, grated carrots, and remaining slices of bread.

MOCK TUNA SALAD SANDWICH

Steps:

• In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.
• Spoon about 1/2 cup onto 4 slices of bread. Top each slice with lettuce, tomato, cucumber, bean sprouts, grated carrots, and remaining slices of bread.