Tuna Spread With Walnuts Recipes

TUNA WALNUT SALAD

Steps:

• Combine mayonnaise, mustard, lemon juice, vinegar, Old Bay seasoning, salt, and pepper. Add walnuts, celery, carrot, and green onions, mix well. Add tuna and mix evenly. Serve mounded over tomato slices. Garnish with shredded parmesan if desired.

APPLE TUNA SANDWICHES

Steps:

• In a large bowl, combine the first six ingredients; stir in tuna and apple. Spread 1/2 cup tuna mixture on three slices of bread. Top with lettuce and remaining bread.

TUNA CHEESE SPREAD

Steps:

• Soften the cream cheese for about 1 hour.
• (I usually just give it a whirl in the microwave for about 20 seconds) Drain the tuna, mash with a fork.
• Combine the cream cheese, tuna and mayo.
• Add the lemon juice, curry and salt.
• Mix to blend well.
• Add the onions and stir to blend.
• Chill for 1 hour for the flavors to blend.

TUNA SALAD SANDWICH WITH APPLES AND WALNUTS

Steps:

• Toast the walnuts in a small nonstick skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the walnuts in a preheated 300°F oven for 10 minutes, or until they smell toasted. Remove the walnuts to a plate and set aside to cool.
• Whisk together the mayonnaise, sugar, and cider vinegar in a small bowl. Add salt and pepper to taste. Adjust the seasonings as needed.
• Combine the walnuts, apples, tuna, red onion, and parsley in a bowl. Toss with half the dressing. Add more dressing, if desired.
• Spread the salad over 4 slices of bread. Top with the other 4 slices. Cut each sandwich in half, and serve.

TUNA CREAM CHEESE DIP

Steps:

• Mix all together & refrigerate a few hours or overnight for the best flavor! Serve with your favorite crackers or melba toast! Enjoy!

TUNA SPREAD WITH WALNUTS

Steps:

• In the bowl of a food processor, fitted with its steel knife, place the olives, capers, anchovy fillets, garlic cloves, Cognac, lemon juice, and thyme; process until everything is finely chopped. Add all of the tuna, including the packing oil; process until the tuna is pureed.
• Scrape down the sides of the processor; process for a few seconds. With the processor on, add the butter, two tablespoons at a time, allowing each quantity to be incorporated before the next batch is added.
• Turn the tuna mixture into a mixing bowl. Season with white pepper. Fold in the chopped walnuts. Pour and scrape the spread into a three-cup terrine or other serving bowl. Level the top. Refrigerate the spread uncovered for 20 minutes to set the top. Cover with plastic wrap (but don't let the wrap touch the top of the spread) and keep refrigerated until needed, or up to five days.
• For serving, decorate the top of the spread with walnut halves and a few pretty, fresh leaves. Serve cool but not cold.