Peters Hawaiian Tuna Salad Recipes

HAWAIIAN STYLE LOADED TUNA MACARONI SALAD

Steps:

• Prepare the pasta according to the package directions, making sure to salt the water. Drain and add to a large mixing bowl. Mix in the apple cider vinegar - use 1 T. for a subtle flavor and 2 T. if you like it tangy.
• At the same time as the pasta is boiling, boil 5 eggs. When the eggs are done, peel and coarsely chop. Set aside.
• While the pasta and eggs are cooking, prepare the other ingredients. Open and drain the tuna. Use a fork to shred the tuna meat. Set aside.
• Use a food processor or grater to shred the carrot and chop the celery. Set aside. Grate onion to get 2-3 tablespoons (see notes). Add all of these ingredients to the pasta with the tuna and parsley. Mixture thoroughly. Set aside.
• For the mayonnaise mixture, mix together the milk and mayonnaise. Add this into the salad and mix together. If you feel the mix is too dry, add more mayonnaise and milk till you get the consistency you like. (see notes)
• Taste the mix. Add salt and pepper to taste. (see notes)
• Refrigerate for a minimum of 3 hours or until ready to serve. Salad is best topped with soy sauce to each person's liking. (see notes)

HAWAIIAN TUNA SANDWICH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Toast hamburger buns, and spread cut sides with butter.
• Drain half of the oil from the tuna. Combine the tuna and remaining oil, lemon juice, salt, pepper, and chili powder in a small bowl. Mix well. Fill each toasted bun with tuna salad, shredded lettuce, mozzarella cheese, and one pineapple ring.
• Place sandwiches on a baking sheet, and heat until the cheese melts, approximately 10 to 12 minutes.

HAWAIIAN TUNA SALAD

Steps:

• 1. combine mayonnaise and sourcream, add salt and pepper. mix well till creamy
• 2. add remaining ingredients and chill well
• 3. serve with crackers, or dipping chips or cocktail rye and pumpernickle bread

PETER'S HAWAIIAN* TUNA SALAD

Steps:

• Bring 1 cup water to a boil in small pot. Add rice, cover and reduce to simmmer for 50 mins. Mince garlic finely as possible, and place in small bowl. Thoroughly mix dressing ingredients in bowl, and set aside. Place bed of lettuce on a large plate. Chop cucumber, arrange around edge of plate (this is really all about presentation.) Go surf the interweb or something until the rice is done. Allow the rice to cool for a few minutes so it doesn't wilt the lettuce, and mix in the black olives. Spoon rice and olives mixture into the center of the plate atop the lettuce. Arrange chunked pineapple and cherry tomatoes around plate. Sear the tuna (do not overcook - should still be pink inside) on grill or in a pan, and place on top of the rice. Sprinkle bleu cheese over plate, and drizzle dressing over all. Serve.