Are you looking for a recipe that is sure to spice up the dinner table? Try the following tuna macaroni salad because it is so delicious. This tuna macaroni salad will make a great lunch or a perfect dinner, as you prefer. Everyone will love the simple seafood kick it offers and this salad is a worthy addition to any dinner table. This is easy to make as well – something home cooks will appreciate. You do not need many ingredients and there is not much involved in the prep either. Simply cook the pasta then combine it with the other ingredients.
Tuna Macaroni Salad
Tuna and macaroni combined with carrot for a bit of color, onion and a dressing of mustard, mayonnaise, and fresh dill. Wholesome, tasty and inexpensive, you can’t ask for anything more. Serve this on a bed of fresh ripe tomato for a down home taste of true comfort food.
This tuna macaroni salad is easily prepared and chilled ahead of time, making it a great lunch salad to pack for work. The mustard adds just a bit of tang and fresh dill really boosts the flavor. Continue reading
This fantastic salad is richly flavored and perfect for a special occasion. Featuring a mixture of delectable seafood as well as homemade parmesan crisps and a bell pepper couscous base, this is a feast for the eyes and is certain to impress any dinner guests. If you want to simplify the recipe a bit, cutting the ingredients list and preparation time in half, then you can leave out the bell pepper couscous, and also do not bother with the parmesan crisps, since they are mainly just for garnish and presentation anyway.
Instead, cook the seafood and marinate it, then serve on a bed of salad leaves. This idea is perhaps better if you want to make something special for your family rather than something for dinner guests offering the wow factor. This makes a gourmet lunch or a light dinner, and is much easier to put together than you might assume.
The combination of scallops, squid, shrimp and mussels is delicious, but if you are unable to get one of those items or there is something you cannot eat or do not like, simply leave it out. As long as the amount of seafood is more or less the same, you can use anything you like to make this marinated seafood salad. Continue reading
It is amazing what you can do with a bag of mixed seafood. You can use it to make all kinds of delicious salads such as this balsamic mozzarella and seafood salad, an Asian style salad, or any other type of salad. Alternatively you can stir it in to cooked pasta or rice with a spoonful of pesto or some spaghetti sauce, and then serve it with parmesan cheese on top.
One of the best salads you can make is the following, and adding mozzarella and tomatoes to this salad adds some Italian charm. The dressing only requires three ingredients and it is sweet and tangy, two flavors which go beautifully with the seafood and other ingredients. Pound bags of seafood vary, and you might get shrimp, mussels, clams, squid, octopus, conch, imitation fish sticks, or any mixture of these in there.
This type of seafood is certainly much easier than having to purchase your own, cook it and prepare it, perhaps shelling shrimp or removing crab or lobster meat from the shell. It also has the bonus of being flash-frozen, so you can keep a package or two in the freezer and simply pop it in the refrigerator overnight to thaw the evening before you want a seafood dinner. It will stay frozen for months without losing quality. Continue reading
This unusual recipe was inspired by recipe from Samoa. Although the recipe specifies red snapper, you can use any firm, white-fleshed fish filets for this. The Samoan way of making this usually includes colorful vegetables, chilies, and/or tropical fruits, but this recipe simplifies the process, adding citrus juice and salt to the fish, and then a little chili, coconut milk and cilantro at the end.
The coconut milk is the main difference between Samoan ceviche and South American ceviche, but it does add a lovely tropical taste. Perhaps you have tried a Thai fish curry, and if so then you will already know how lovely coconut milk is with fish. By the time you add the coconut milk the fish will already have ‘cooked’ in the citrus, so it will have the texture of cooked fish not raw fish. For a richer experience, use coconut cream.
The ceviche is served in an orange sauce, and this is made by boiling orange juice until it thickens and reduces, and then adding a little butter. Then these appetizers are finished off with some salad leaves and shrimp. Although this works nicely as an appetizer, you can give out larger portions if you prefer, serving it as an entrée instead. Continue reading
Seafood is always a great option during the summer, and you can use it to make refreshing meals to cool you down. The following recipe combines shrimp, mussels, and squid, with fresh salad ingredients and a simple yet tasty dressing. This recipe will serve 3 as an entrée or 4 to 5 as an appetizer
Instead of being boiled or pan-fried, the seafood is added to a pot of hot water and left in there to poach. Turn the heat off immediately after adding the seafood and cover the pot tightly so the water stays as hot as possible. You can use this method to cook eggs too, turning the heat off and covering the pot. They take about fifteen times longer than the seafood though!
The ingredients are very simple, and the seafood is teamed with cucumber, tomatoes, and two kinds of lettuce. You can use any type of lettuce or salad leaves you want. Baby spinach or arugula would also work, or you can just use a bag of mixed salad leaves if you want. The dressing is a basic vinaigrette. Feel free to use balsamic or wine vinegar instead of the sherry vinegar. They would be fine, so just use whichever kind you have in the cupboard. Continue reading
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