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1. Marinade i - combine cilantro, lime, tequilla, chili, garlic, salt and crushed red pepper flakes in a small bowl. 2. Whisk i until blended. 3. Gradually whisk in oil. Set aside ½ cup for later. 4. Place tuna in glass baking dish and top with remaining marinade. 5. Turn tuna to coat well.
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1. Directions: mix together oil, vivegar, salt and pepper. 2. Pour over beans and onion in a shallow bowl. 3. Cover and refrigerate at least 1 hour. 4. Transfer bean mixture to serving platter with slotted spoon. 5. Break tuna into chunks and arrange on bean mixture.
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Lunch can be the downfall of an otherwise healthy diet. You're not at home, you're in a hurry, and that often leads to fast food or other bad choices. But a little planning and preparation can keep you on track. Start by taking your lunch. Keep the pantry stocked with healthy ingredients,
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Lunch can be the downfall of an otherwise healthy diet. You're not at home, you're in a hurry, and that often leads to fast food or other bad choices. But a little planning and preparation can keep you on track. Start by taking your lunch. Keep the pantry stocked with healthy ingredients,
www.dallasnews.com

Mock Tuna Salad Posted by Tiffany at american-builder.com.com 2/12/2002 3:26 pm Makes 4 servings 1 (19 ounce) can garbanzo beans, drained and mashed 2 tablespoons mayonnaise 2 teaspoons spicy brown mustard 1 tablespoon sweet pickle relish 2 green onions, chopped Salt and pepper to taste In a medium
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Ingredients in a Tuna Salad