Best Easy Peas Y Tuna Salad In Romaine Cups Recipes

EASY TUNA SALAD

Steps:

• Chop boiled egg into small pieces.
• Add drained can of tuna.
• Add Light Miracle Whip and relish as desired.
• Spread on crackers for appetizers or bread for a sandwich.

EASY PEAS-Y TUNA SALAD IN ROMAINE CUPS

Steps:

• Mix all ingredients together except for peas.
• Add peas last, careful not to smash them. Place 1-2 T mixture in the middle of each romaine leaf.
• Grate lime zest over the top, if desired.

QUICK TUNA SALAD IN ROMAINE

Steps:

• Combine the tuna, mayonnaise, celery, onion, capers and the lemon juice in a bowl. Scoop onto lettuce leaves.

MEDITERRANEAN TUNA SALAD

Steps:

• Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
• Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
• Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
• Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

ROMAINE RICE TUNA SALAD

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
• In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.