No Mayo Marinated Tuna Salad Recipes

MEDITERRANEAN TUNA SALAD NO MAYO

Steps:

• Drain canned tuna and prep all other ingredients. Combine ingredients in a large bowl and mix until fully blended. Salt and pepper to taste.

NO MAYO TUNA SALAD

Steps:

• In a large bowl, flake the tuna with a fork.
• Add celery, carrot, onion and bell pepper.
• In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard and parsley. Pour dressing into salad and stir to combine.
• Adjust seasoning with salt and pepper to taste.

NO MAYO TUNA SALAD RECIPE

Steps:

• Take out a large bowl. Add in the tuna and roughly break apart.
• Add in the remaining ingredients and mix well.
• Serve in a lettuce wrap, over a salad, on some cucumbers or in a delicious wrap with some fresh pea sprouts.
• Enjoy cold and happy eating.

NO-MAYO TUNA SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
• Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

EASY NO MAYO TUNA SALAD

Steps:

• Mix the dressing ingredients in a large bowl and season to taste.
• Drain the excess water from the tin of tuna and add to to the dressing. Mix to combine using a fork to break up the tuna.
• Drain and rinse the butter beans in a colander. Add these to the bowl with the tuna.
• Add the red onion, diced tomato and cucumber to the bowl and mix well.
• Split the salad leaves in two bowls, and serve the tuna salad over the top. Sprinkle with a little extra parsley if desired.

RACHAEL RAY'S CREAMED CORN WITH SAUSAGE & SHRIMP

Steps:

• Step 1Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl. Scrape any juices from the cobs into the bowl. Step 2In a food processor, puree about half the corn. Pour the corn puree into a large saucepan. Cook over medium heat, stirring occasionally, until hot, about 2 minutes. Add the half-and-half, butter, and sugar. Add the pepper; season with salt. Simmer, stirring occasionally, until the flavors meld, about 10 minutes. Add the remaining corn kernels. Reduce heat to low and let the creamed corn simmer until ready to serve. Step 3In a large skillet, heat a drizzle of oil over medium-high. Add the sausage. Cook, stirring often, until browned, 5 to 8 minutes. Transfer to a bowl. Add the remaining 2 tbsp. oil to the skillet, two turns of the pan. Add the bell pepper, onion, celery, and garlic. Cook, stirring often, until beginning to soften, about 3 minutes. Add the shrimp and thyme. Cook until the shrimp are opaque in the centers, about 3 minutes. Add the beer. Cook, stirring often, until the liquid is reduced, about 6 minutes. Return the sausage to the pan.Step 4Stir the parsley into the creamed corn. Divide among shallow bowls. Top with the sausage and shrimp mixture. Sprinkle with the scallions.

NO-MAYO MARINATED TUNA SALAD

Steps:

• In a medium bowl, mix tuna and remaining ingredients.
• Stir to blend well.
• Chill.
• Serve on a bed of lettuce, as a sandwich, stuffed in a fresh tomato -- be creative!