Tuna Honey Lemon Garden Salad. Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well. Add half can of tuna, and cranberries, stir them well, and last drizzle with honey. Lemony Honey Dijon Tuna Salad A light tasting tuna salad.
Divide the salad leaves between two plates. Add the sliced radish and pieces of tuna. Toast the bread and cut into cubes, then add to the salad.
Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, tuna honey lemon garden salad. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well. Add half can of tuna, and cranberries, stir them well, and last drizzle with honey. Lemony Honey Dijon Tuna Salad A light tasting tuna salad.
Tuna Honey Lemon Garden Salad is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Tuna Honey Lemon Garden Salad is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have tuna honey lemon garden salad using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tuna Honey Lemon Garden Salad:
- {Take 5-6 of curly kale.
- {Get 1/2 of lemon, squeezed.
- {Take 3 tbs of extra virgin olive oil (I used orange flavor).
- {Take 1 dash of salt (I used garlic salt).
- {Take 1/2 can of tuna.
- {Make ready 1/4 cup of dried cranberries.
- {Prepare 1-2 tbs of honey, for the last drizzle.
Combine mayonnaise or salad dressing, mustard, lemon juice, dill, honey, salt and pepper. Use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined.
Steps to make Tuna Honey Lemon Garden Salad:
- Rinse your curly kale, removes the leaves from the stalks, and cut into bite size..
- Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well..
- Add half can of tuna, and cranberries, stir them well, and last drizzle with honey..
- Refrigerate your salad at least 15 to 30 minutes before serving to let them cool and marinated for a while..
- Ready to be served!!.
- Tips: If the portion too much for you, just save the rest into an air tight container, and put it into your fridge. Try to eat it not more than a day to keep the freshness..
- Tips: If you hard to find orange flavor extra virgin olive oil, just use the original one and add about half to one table spoon of orange zest, that will do..
Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Steps to Make It In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh-ground black pepper to taste, and spoon over half of the glaze, turning to coat evenly. The trick to a top-notch tuna salad recipe is the inclusion of both crunch and zest.
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