Best Cactus Salad With Tuna Recipes

Tuna ( Prickly Pear Cactus Fruit ) Jelly image

Provided by Molly53

Categories Fruit

Time 40m

Yield 12 half pints

Number Of Ingredients 4

3 lbs ripe prickly pears, enough to yield 3 and 1/4 cups juice from cooked fruit (cactus fruit or tunas)
1 (3 ounce) bottle liquid pectin
2 lemons, juice of
8 cups sugar

Steps:

Pluck the fruit from the cactus with a long handled fork or tongs.
Put on rubber gloves to protect your hands: wash fruit under running water, then use a brush to clean (spines left on the fruit will soften during the cooking process and should come off after the fruit is strained).
Place in stockpot with about a cup of water.
Stir until boiling, cover pan and simmer until tender and soft.
Mash cooked fruit and strain using cheesecloth, a jelly bag or a fine sieve; set aside for juice to settle (for very clear jelly, do not use the portion containing sediment).
Measure sugar into a separate pan.
Bring juice and pectin just to boil, stirring constantly, and begin to add sugar slowly with constant stirring, taking about 5 minutes to add sugar, and keeping juice nearly at a boil.
Then bring to a rolling boil and boil for three minutes longer.
Remove from heat, let stand a few seconds, skim, pour quickly into jars and seal while hot.
Process for ten minutes in a boiling water bath.

Nutrition Facts : Calories 565.1, Fat 0.6, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 144.9, Fiber 4.3, Sugar 133.3, Protein 0.9

Cactus Salad with Tuna image

Number Of Ingredients 11

1 (6-ounce) can all-white allbacore tuna, drained
2 cups cactus strips, drained, rinsed, and diced
2 medium tomatoes, diced or coarsely chopped
4 cups torn iceberg lettuce
2 tablespoons chopped fresh cilantro or parsely
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 hard-cooked eggs, peeled and quartered lengthwise
1/4 cup crumbled cotija or mild feta cheese

Steps:

In a large bowl, put all of the ingredients, except the eggs and cheese. Toss well to mix. Taste for salt. Divide the salad among 4 serving plates. Garnish each salad equally with the egg wedges, and sprinkle with cheese. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves