|Cooking With Herbs|
|by Emelie Tolley|
Herb aficionados Emelie Tolley and Chris Mead offer dozens of delicious recipes that make use of the garden's edible bounty.
1 - 10 of 391 for white tuna
In a large bowl place all ingredients and gently toss. Generously season with salt and pepper. Let salad "rest" for a short period of time to let the ...
Rinse beans in ... lemon juice, salt, pepper in a small cup; pour over beans. Mix lightly. Add parsley and onions; mix. Arrange tuna over beans; refrigerate.
In a small ... oil. In a large bowl, combine the beans, tuna, olives and onions. Add dressing and toss gently. Refrigerate until served. Yield: 6 servings.
Mix together first 3 ingredients. Whisk together olive oil, lemon juice and salt and pepper to taste. Toss all together and chill, covered.
Pour Vinaigrette sauce ... the onions and tuna on top of the beans. Sprinkle basil and parsley. Just before serving add more oil if you like and toss lightly.
In a large bowl, add tuna; reserve the ... gently. Put arugula on a platter and top with tuna mixture. Tear basil leaves over the top and serve immediately.
Serves 10. Whisk ... pasta, beans and tuna and mix with ... 2 medium platters. Arrange the vegetables around and on top of it. Garnish with lemon slices.
Melt butter in large skillet, then add enough flour to form a paste. Gradually stir in milk and simmer until it reaches your preferred consistency. ...
Combine beans and ... small plates. Divide tuna between plates and season with lemon, salt, pepper and parsley. Note: Use leftover beans in soup or casserole.
Drain tuna and flake into ... and add them to the bowl. Add the remaining ingredients and toss gently to blend. Serve at room temperature. Serves 2 to 4.
top of page