Tuna Honey Lemon Garden Salad
Tuna Honey Lemon Garden Salad

Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, tuna honey lemon garden salad. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Tuna Honey Lemon Garden Salad is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Tuna Honey Lemon Garden Salad is something which I’ve loved my entire life. They are fine and they look wonderful.

Chopped Tuna Salad is the perfect summer side dish. Filled with fresh crisp veggies the color of the rainbow, protein packed tuna, and tossed Instead, this Tuna Pasta Salad is tossed in a super simple fresh lemon vinaigrette made with extra virgin olive oil. You can cook Tuna Honey Lemon Garden. To pack for a lunchbox, layer tuna and salad greens in resealable plastic containers.

To get started with this recipe, we have to first prepare a few components. You can cook tuna honey lemon garden salad using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Tuna Honey Lemon Garden Salad:
  1. Prepare 5-6 curly kale
  2. Prepare 1/2 lemon, squeezed
  3. Get 3 tbs extra virgin olive oil (I used orange flavor)
  4. Make ready 1 dash salt (I used garlic salt)
  5. Take 1/2 can tuna
  6. Get 1/4 cup dried cranberries
  7. Get 1-2 tbs honey, for the last drizzle

Share: Rate this Recipe Soften the gelatin in cold water. Heat the soup to boiling and add the gelatin, stirring to dissolve. Stir in the mayonnaise, lemon juice and mustard. In a large bowl combine cannellini beans, tuna, and onion.

Steps to make Tuna Honey Lemon Garden Salad:
  1. Rinse your curly kale, removes the leaves from the stalks, and cut into bite size.
  2. Into salad bowl add the curly kale, lemon juice, salt, extra virgin olive oil, and mix them well.
  3. Add half can of tuna, and cranberries, stir them well, and last drizzle with honey.
  4. Refrigerate your salad at least 15 to 30 minutes before serving to let them cool and marinated for a while.
  5. Ready to be served!!
  6. 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.
  7. 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.

Stir in the mayonnaise, lemon juice and mustard. In a large bowl combine cannellini beans, tuna, and onion. Mayonnaise or salad dressing can be substituted for the tartar sauce. Try whole wheat bread in place of the French rolls. Rémoulade is a classic French sauce made by mixing mayonnaise, mustard, capers and pickles.

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