A friend of mine had come over a while back and brought over a salad with tuna and beans on it. Its a perfect addition to any salad and very filling! I am always running out of ideas for what to put on a salad and this was quite tasty, so I wanted to share for anyone else who is always trying to give their salad a bit of variety
Bean and Tuna Salad
Ingredients (2-4 people):
1 package Lettuce
1 can tuna
1 can of beans (black, pinto, red, navy, etc…) — your choice of beans but black beans are pretty tasty
salt and pepper
Chop up the lettuce and add to a bowl. Chop up the tomato and add on top of lettuce. Drain the tuna and add to the salad. Drain and wash the beans and add to the salad as well.
In a different bowl mix the lemon juice, olive oil, salt, and pepper and then pour the dressing over the salad. If you desire a different type of dressing you can mix yogurt, mayo, a tad bit of ketchup, lemon juice, salt, and pepper and pour that over your salad. However, the dressing with mayo is probably not the healthy choice…but its pretty good.
Sometimes you need something quick and easy to eat and a Tuna Salad is the perfect fix for such a situation. Its filling and can be eaten plain, with bread, or even with crackers.
Ingredients (2 -3 people):
2 cans tuna in water — I typically buy the Chicken of the Sea brand
3 sticks celery
pickles –desired amount
mayo –desired amount
salt and pepper
Drain the water from the tuna and add in a bowl. Chop up the celery and pickles and add to the bowl. Add salt, pepper, and any other desired spices. Mix all the ingredients together then add mayo and mix ingredients some more.
Refrigerate for at least 15 - 30 minutes and then serve with bread, crackers, or plain. If you want to make sandwiches you can even place some cheese (american, cheddar, provolone, etc.) slices on the Tuna Salad sandwich.
Khorak is a Persian Recipe / dish that is basically a combination of various vegetables with a meat (or just all vegetables). There are various forms of Khorak. This specific recipe deals with tuna fish.
Khorake Tone Mahi
2 small cans tuna fish
2-3 small onions — chopped up and sauteed in oil until tender
2 medium potatoes –chopped up into squares and fried in oil
2 cups chopped mushrooms
lemon juice (desired amount)
salt/pepper (desired amount)
oil (unless the tuna fish is in oil instead of water)
First saute the onions and fry the potatoes separately and place them aside.
In a frying pan pour a bit of oil, unless the tuna cans you have already have oil. I used tuna that was in water, so I poured a bit of oil into my frying pan and set the temperature to medium. I opened the tuna cans and drained the water out completely. Place the tuna into the pan and stir. After about 5 - 10 minutes add the onions and then the mushrooms. Note: you can also choose to begin by sauteing the onions in the pan and then adding the tuna, followed by the mushrooms.
Add salt, pepper, and lemon juice then cover the pan for an additional 15 minutes. Afterward, you can serve and top with the potatoes you fried earlier.