TUNA SALAD WITHOUT MAYO RACHAEL RAY RECIPES

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NO-MAYO TUNA SALAD RECIPE | RACHAEL RAY

There's no love lost between Rachael and mayo! You'll never miss it in this tuna salad, and it's perfect for summer picnics, since you don't have to worry about it spoiling.

Provided by rachael-ray

Number Of Ingredients 1

  • 1 loaf Italian bread, cut in half lengthwise (scoop out some of the inside bread to make more room for the tuna)

  • 2 cans Italian tuna in olive oil (5 1/2 ounces each), drained

  • 3 tablespoons capers

  • 1/4 red onion, finely chopped

  • 1 can quartered artichoke hearts in water (15 ounces)

  • 1/2 cup good quality black olives, such as kalamata, pitted and chopped

  • 1/4 cup flat leaf parsley (about a handful), chopped

  • 1 lemon, juiced

  • A drizzle of extra virgin olive oil (EVOO)

  • Salt and freshly ground black pepper

Steps:

  • Pre-heat the oven or toaster oven to 400°F. Crisp the bread in the hot oven. While the bread is toasting, place the tuna in a medium size mixing bowl and break it up with a fork. Add the capers, red onion, artichokes, olives and parsley.Add the juice of the lemon and a healthy drizzle of EVOO. Season with salt and freshly ground black pepper and mix to combine.Place the tuna salad on the bottom half of the bread and set the top over it. Press down to set the bread and tuna salad together. The bread will absorb the EVOO and the salad juices. Cut the bread into individual sandwiches.

TUNA PASTA SALAD | RECIPE - RACHAEL RAY SHOW



Tuna Pasta Salad | Recipe - Rachael Ray Show image

Tuna Pasta Salad

Provided by The Rachael Ray Staff

Number Of Ingredients 14

1 red onion
finely chopped
Juice of 2 lemons
Salt
1 pound medium shell pasta
1/4 cup flat-leaf parsley
1 palmful Italian seasoning
1/3 cup EVOO - Extra Virgin Olive Oil
2 cans pole-caught
salt-free tuna
drained
2 ribs celery
finely chopped
1 can cannellini beans

Steps:

  • In a large mixing bowl, combine the onion, lemon juice and salt
  • Reserve
  • Meanwhile, bring a large pot of water to a boil for the pasta
  • Add salt and cook pasta to al dente
  • Finely chop the parsley with the Italian seasoning to bring out the flavor of the dried herbs
  • Add to the bowl along with the olive oil, tuna, celery and beans and mix
  • Stir in the drained pasta (hot or cold) and toss to combine

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