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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tuna Crunch Salad Recipe

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This recipe for Tuna Crunch Salad is from The Elliott-Harasin-Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tuna Steaks
Mixed salad greens
1/2 long English cucumber, thinly sliced
1 - cup cherry tomatoes, sliced in half
1 avocado, sliced
1 small mango, peeled and cut into bite size pieces
1/2 cup salted peanuts
2 cups fried noodles
4 tbsp pickled red onion (see recipe in index)
Lime Ginger Salad Dressing (see recipe in index)
Directions:
Directions:
In a hot fry pan, (medium high heat), drizzle in 1 tbsp of oil. Season the tuna steaks with lemon pepper and salt on both sides. Add tuna to pan and sear on both sides. Watch how it’s cooking, you can see the line as it cooks. I like my tuna medium rare.
Remove and let cool in fridge.

When cool slice against the grain into bite size pieces.

Add salad greens to 2 large bowls. Top with the tuna and all of the vegetables and mix.
Sprinkle noodles over top. Enjoy!!
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
1 hour

 

 

 

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