Mix the cubed apples with the lemon juice.
Add celery, walnuts and raisins. Toss.
Add mayonnaise, sour cream and honey and gently fold together until well blended.
Chill for at least 2 hours before serving.
Recipe Tag: Salads with Meat
Tuna Salad with Sun-Dried Tomato
Place a medium skillet in the oven and preheat to 325°F.
When the oven is hot add the cherry tomatoes and onions and return the pan to the oven.
Roast for 15 minutes. Shake the pan occasionally.
Remove and let cool.
While the tomatoes are roasting, pour the boiling water over the sun-dried tomatoes. Let steep for 15 minutes and drain.
When the sun-dried tomatoes and the roasted tomatoes are cool, place the roasted tomatoes and 2/3 of the sun-dried tomatoes in a blender or mini-chopper and puree until smooth.
Finely dice the remaining 1/3 sun-dried tomatoes.
Place the sun-dried tomato puree, the diced sun-dried tomatoes, celery, tuna, salt, pepper, green onions, lemon juice and honey in a bowl.
Fold together gently.
Serve sprinkled with pine nuts.
Tuna Pesto Macaroni Salad
Place the 4 quarts water in a large sauce pan over high heat.
When the water boils, add the pasta and cook for about 12 to 15 minutes until done.
Drain and rinse. Shake out the excess water.
Place the pasta in a large mixing bowl and add the tuna, toss well and chill.
When chilled add the celery, mozzarella, tomatoes, tuna and pesto.
Fold together gently.
Chill well before serving.
Tuna Noodle Salad
Place the water in a large pot over high heat.
When the water boils add the pasta. Cook according to package instructions until the pasta is just al dente.
While the pasta is cooking, in a large bowl, mash together the avocado and yogurt until smooth.
Add the celery, green pepper, peas, oregano, salt, pepper, Worcestershire sauce, mustard, and the tuna with the water from the cans to the bowl and mix together well.
When the pasta is cooked, drain and rinse under cold water.
Shake dry and add to the bowl with the tuna mixture.
Fold together until well blended and chill.
Tuna Caprese Salad
Place the olive oil in a large skillet over medium high heat.
When the pan is hot add the tuna. Sear on one side for three minutes and turn.
Cook for three minutes on the other side and remove to a paper towel. Chill.
When ready to serve, cut the tuna into 1/4 inch slices.
Place the tuna on the plate layered with the sliced tomatoes.
Sprinkle the mozzarella and basil over the top of the salad.
Sprinkle the salt and pepper over the salad.
Drizzle the extra virgin olive oil and balsamic vinegar over the salad.
Serve.
Caprese Macaroni Tuna Salad
Place the 4 quarts water in large sauce pan over high heat.
When the water boils add the pasta and cook for about 12 to 15 minutes until done.
Drain and rinse. Shake out the excess water.
Place the pasta in a large mixing bowl and add the tuna, toss well
Put in the refrigerator to chill.
When chilled add the celery, mozzarella, tomatoes, capers, salt, pepper and basil.
Fold together gently.
Chill well before serving.
Tuna and White Bean Salad
Gently mix ingredients together in a non-reactive bowl and chill.
Tuna and Olive Pasta Salad
Place the water in a large saucepan and bring to a shiver.
Add the tuna and poach for 13-15 minutes or until the tuna is cooked through.
Remove the tuna from the water and place on a plate to rest for about 5 minutes, then place the tuna in the refrigerator to chill.
Bring the poaching water to a boil and add the pasta.
Cook until just al dente: about 9-10 minutes. Do not overcook the pasta.
Using a colander, drain the pasta thoroughly to remove excess water, then place the pasta in a large bowl.
Add the olive oil and toss, then place the pasta in the refrigerator to chill.
When the pasta and the tuna are chilled, flake the tuna and add it to the pasta.
Add the slivered olives, tomatoes, green onions, Parmigiano, basil, and vinegar, and fold together gently.
Chill thoroughly before serving.
Tuna and Tomato with Tapenade
Place a large skillet in the oven and preheat the oven to 325°F.
Slice the tomatoes in half lengthwise from the stem end downward. Slice the tomato at the stem on an angle to notch out the tough area around the stem.
Place the tomatoes in the oven cut side up.
Roast for 25 minutes.
Spread the tapenade on top of the tomatoes and roast for another 10 minutes.
Remove from the oven and let cool slightly.
Top with the tuna and serve.
Tuna and Tomato Salad
Arrange the tomatoes on a plate. Top with the sliced onion.
Place small amounts of tuna on top of the tomatoes and onions.
Sprinkle the salt over the salad and then drizzle with oil and vinegar. Top with black pepper to taste. Serve.