TUNA SAUERKRAUT SALAD
This delicious and simple tuna sauerkraut salad makes for a quick, healthy lunch paired with some crusty bread or a cup of soup.
Provided by Allison @ One Happy Dish
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Prep: Wash the salad greens if necessary, and set aside. Wash and finely chop the onion and celery and place in a medium mixing bowl. Drain the tuna and add to the bowl, flaking it with a fork into small pieces.
- Mix: Add the mayonnaise, salt and pepper to the bowl and mix well to combine.
- Serve: Place an equal serving of salad greens, tuna salad and sauerkraut in each bowl. Serve immediately and enjoy!
Nutrition Facts : Calories 186 kcal, Sugar 1 g, Sodium 473 mg, Fat 11 g, SaturatedFat 2 g, Carbohydrate 6 g, Fiber 1 g, Protein 15 g, Cholesterol 31 mg, UnsaturatedFat 9 g, ServingSize 1 serving
TUNA SALAD AND SAUERKRAUT SANDWICH
This delicious tuna salad and sauerkraut sandwich boasts fresh veggies, protein and probiotics. Super easy to prepare for home or to go.
Provided by Allison @ One Happy Dish
Categories Lunch
Time 15m
Number Of Ingredients 10
Steps:
- Prep: Finely chop the celery, red pepper and onion, and wash the lettuce leaves; set aside. Place the tuna in a large mixing bowl and use a fork to separate into flakes.
- Mix: Add the vegetables and mayonnaise to the tuna as well as salt and pepper to taste, and mix well to incorporate.
- Assemble: Place one slice of lettuce, half the tuna salad and half the sauerkraut on each sandwich, slice in half and serve.
Nutrition Facts : Calories 334 kcal, Sugar 6 g, Sodium 683 mg, Fat 14 g, SaturatedFat 2 g, Carbohydrate 32 g, Fiber 4 g, Protein 21 g, Cholesterol 31 mg, UnsaturatedFat 10 g, ServingSize 1 serving
BROILED TUNAWICHES
I was looking for something different to do with tuna and I came across this in one of my pillsbury cookbooks. These are easy to prepare and taste so good.
Provided by Boca Pat
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl combine tuna, onion, mayo, cuke and dill; mix well.
- Spread each muffin half with 1/4 mixture; top with tomato slice Place in broiler pan or ungreased cookie sheet.
- Broil 4 to 6 inches from heat 4 to 5 minutes or until tomato is hot; top each with cheese slice; broil for an additional 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 526.5, Fat 25.5, SaturatedFat 9.5, Cholesterol 67.8, Sodium 898.7, Carbohydrate 39.6, Fiber 2.8, Sugar 5.9, Protein 34.5
TRADITIONAL SAUERKRAUT WITH CARAWAY
Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus. I'm salivating just writing this.
Provided by Sharon Flynn
Categories Cabbage Caraway Side
Number Of Ingredients 5
Steps:
- Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5-2.5%, but no more than 3%, of the cabbage weight.
- In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
- Let it sit to sweat a bit-maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
- With your pounder, pound quite energetically for about 5-10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid-it's your brine.
- You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don't let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
- Next, mix in the caraway seeds (if using).
- Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
- Don't pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don't want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
- Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
- Depending on your ferment, you can start trying it as soon as you'd like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
- If you used a crock, you'll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
BROILED TUNAWICHES
I am a tuna fish addict. So there is always some sort of tuna mixture in my fridge. ** Broiled Tuna Bites Substitute the muffins halves with whole grain/wheat crackers. If you like relish in your salad mix and are making the bites, I like to use thin pickle slices versus adding the relish to the salad mix. Next time I make...
Provided by Lance Washburn
Categories Other Main Dishes
Time 20m
Number Of Ingredients 10
Steps:
- 1. Preheat broiler.
- 2. In a medium bowl, combine tuna, onion, mayonaise, cucumber, and dill; mix well.
- 3. Arrange muffin halves on a baking sheet. Place one leaf of lettuce on each half. Spread each muffin half with 1/4 of the mixture; top with tomato slice.
- 4. Broil 4 to 6 inches from heat for 4 to 5 minutes or until tomato is hot.
- 5. Top each with cheese slice. Broil 1 to 2 minutes or until cheese melts.
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