Showing posts with label salad recipes. Show all posts
Showing posts with label salad recipes. Show all posts

Sunday, August 17, 2025

Family Favorite Tuna Salad

Hard-boiled egg yolks mashed into the mayo/mustard mixture mimics the flavor of homemade mayonnaise in this delicious family favorite tuna salad with a hint of onion.

Food Lust People Love: Hard-boiled egg yolks mashed into the mayo/mustard mixture mimics the flavor of homemade mayonnaise in this delicious family favorite tuna salad with a hint of onion.

In my family, tuna salad and chicken salad are both made with hard-boiled eggs. That’s just the way we’ve always made them and I didn’t realize that not everybody did until I was fully grown up because in the south, we all add eggs.

The first time it was brought to my attention was when I made tuna party sandwiches to share at a non-profit board meeting of the American Association of Malaysia, scheduled for lunchtime. All the board members brought finger foods so we filled our plates and the meeting was called to order. 

All of a sudden, the president of the board exclaimed, “Who put tuna in their egg salad?” “On the contrary,” I responded, “I put eggs in my tuna salad! You don’t?” She declared that from then on she certainly would, and after a good laugh and a discussion about who did and didn't put eggs and where in the States we were from, we all got back to business.

Not a very scientific poll but it seemed that those from the southern United States always add eggs. Those from the north or midwest mostly don't. Please leave me a comment yay or nay on eggs in tuna salad and where you are from. I'm just curious.

Family Favorite Tuna Salad

I grate my onion so that there aren’t little crunchy bits in my tuna salad, which I abhor. Grating the onion also creates some onion juice, giving the salad a nice onion flavor throughout. If you don’t mind little crunchy bits, feel free to mince the onion instead and, bonus, you won’t have to share your tuna salad with me.  

Ingredients
4 eggs, hard-boiled, cooled and peeled
1/2 cup or 115g mayonnaise
1 tablespoon yellow mustard
1/4 small onion
2 cans (5 oz or 142g) tuna chunks in brine or spring water
1/4-1/2 teaspoon cayenne, depending on your spice level
1/4 teaspoon freshly ground black pepper
1/4 teaspoon (or to taste) fine sea salt

Method
Cut the egg whites around the circumference of the yolks. Remove the yolks and put them in a small mixing bowl. Set aside the whites.


Mash the egg yolks with a fork, adding in a few spoons of the mayonnaise.


Once the yolks are relatively smooth, add in the rest of the mayonnaise and mustard. Mix until completely homogeneous. 


Grate the onion, making sure that you catch any juice which should also go into the mixture. You can do this on a saucer with a regular grater or directly into the mayo bowl with a microplane. 


Add the black pepper, cayenne and salt and stir.


Using a sharp knife, cut the egg whites into irregular pieces, adding them to the bowl. Stir well. 


Open your cans of tuna and use the lids to drain the water, squeezing a little. You don’t want the tuna too wet or the tuna salad will be runny. 

Add the tuna to the mayo bowl. 


Stir gently to mix it in. It’s nice to still have some small chunks of tuna so try not to mash it too much. 


Taste the tuna salad. Add a little more salt and pepper, if desired. 

This tuna salad is perfect as a sandwich filling but it can also be served with crackers or used to fill a ripe tomato or an avocado half. 

Food Lust People Love: Hard-boiled egg yolks mashed into the mayo/mustard mixture mimics the flavor of homemade mayonnaise in this delicious family favorite tuna salad with a hint of onion.

Enjoy! 

It’s Sunday FunDay and today we are sharing sandwich recipes to celebrate National Sandwich Month. Many thanks to our host, Camilla of Culinary Cam. Check out the links below.

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.



Pin our Family Favorite Tuna Salad!

Food Lust People Love: Hard-boiled egg yolks mashed into the mayo/mustard mixture mimics the flavor of homemade mayonnaise in this delicious family favorite tuna salad with a hint of onion.

 .

Wednesday, August 13, 2025

Shrimp and Quail Egg Garden Salad

A delightfully fresh dish for summer, this shrimp and quail egg garden salad make a lovely lunch for two by itself or side dish for a potluck or barbecue. 

Food Lust People Love: A delightfully fresh dish for summer, this shrimp and quail egg garden salad make a lovely lunch for two by itself or side dish for a potluck or barbecue.

Since I was a child, I’ve loved quail eggs. Hardboiled with a spicy mayo dipping sauce, they are the perfect picnic food. But they are also very versatile and an easy, tasty, bite-sized way to add protein to a meal. 

If you are also a fan of quail eggs, you might want to check out a few of my recipes that feature them. 

Shrimp and Quail Egg Garden Salad

I happened to have some blood oranges in my fruit drawer so I used them in the salad and the dressing. Substitute regular oranges, mandarins or even tangerines if you don’t. 

Ingredients to serve two for lunch
For the dressing: 
1/4 cup or 60ml olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons cider vinegar
1/4 teaspoon mustard powder
Freshly ground black pepper
3 oz or 85g crumbled feta

For the salad:
1/2 heart of romaine
1 heirloom or summer tomato
1 orange
10-12 cold boiled shrimp, peeled, tails intact
10-12 hardboiled quail eggs, peeled and halved
2 green onions, green part only, sliced

Method
In a mixing bowl, whisk together the olive oil, orange juice and vinegar along with the mustard powder and black pepper. 


Add in the crumbled feta and stir. Set aside until ready to serve. Chill if it will be a while.


Wash and spin your lettuce leaves. Trim any hard ends and discard. Rip the rest into bite size pieces and spread them around on your serving plate. Cut the tomato into wedges and add them to the lettuce.


Peel the orange and cut it into bite-sized pieces. 


Scatter them among the tomatoes, along with the shrimp and halved quail eggs. 


Sprinkle on the sliced green onions. Give the dressing another good stir then serve it alongside the salad so each person can dress their own (especially if you think there might be leftovers) or spoon the dressing over the salad and serve.

Food Lust People Love: A delightfully fresh dish for summer, this shrimp and quail egg garden salad make a lovely lunch for two by itself or side dish for a potluck or barbecue.

Enjoy! 

Welcome to the 17th edition of Alphabet Challenge 2025, brought to you by the letter Q. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the Q recipes below:



Pin this Shrimp and Quail Egg Garden Salad!

Food Lust People Love: A delightfully fresh dish for summer, this shrimp and quail egg garden salad make a lovely lunch for two by itself or side dish for a potluck or barbecue.

.

 

Wednesday, July 16, 2025

Jersey Octopus Ceviche

Made with octopus caught in Channel Islands waters, this tender Jersey Octopus Ceviche is the perfect tart and spicy dish for a bright hot summer day. 

Food Lust People Lust: Made with octopus caught in Channel Islands waters, this tender Jersey Octopus Ceviche is the perfect tart and spicy dish for a bright hot summer day.

If you read my grilled octopus post a couple of weeks ago, you’ll know that our favorite eight-legged sea creatures have become quite a menace for folks in these islands that capture crabs and lobsters to sell as their livelihood. An octopus can easily get inside the cages and eat the entire catch! 

So, as suggested by our local newspaper, we are trying to eat more octopus! It’s great in a risotto but frankly, we just love it grilled with a squeeze of lemon.

I actually made this ceviche with leftover grilled octopus from that previous recipe but you can use cooked octopus bought vacuum-packed in a grocery store. If you are stateside or live in the UK, Costco carries it as well in the refrigerated section near the meat counter.

Jersey Octopus Ceviche

My three limes were fat and juicy so they yielded about 1/2 cup or 120ml of juice, which nicely covered the sliced onions and chopped chili pepper. Use more if your limes aren’t as productive, juice-wise. This recipe serves two generously.

Ingredients
1/2 medium purple onion
1 red chili pepper
1/2 teaspoon fine sea salt
3 limes (or more if your limes aren’t juicy)
small bunch cilantro plus extra for garnish, if desired
7 oz or 200g cooked octopus

Method
Peel and finely slice the onion, finely chop the chili pepper and cut the octopus in bite-sized pieces. 


Put the onion, chili pepper and salt in a bowl that will eventually hold all of your ingredients. Cover and refrigerate the octopus. 


Pick the hard stems off of the cilantro and discard them. Tender stems are fine. 

Rinse the cilantro with cool water and spin to dry. Don’t skip this crucial step. No one wants grit in their ceviche. 


Chop it finely and set aside. 


Juice the limes into a separate bowl and discard any seeds.


Pour the juice into the onion bowl. Give it a little stir then cover and leave to macerate until you are about half an hour from serving. If it’s longer than a couple of hours, you can refrigerate the mixture. 


About half an hour before serving, stir the octopus and cilantro into the onion bowl, making sure the octopus is well coated with the marinade. 


Set aside to marinate for about 30 minutes, stirring occasionally.

Stir again to serve and garnish with a little more cilantro, if desired. 


Enjoy! 

Welcome to the 15th edition of Alphabet Challenge 2025, brought to you by the letter O. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the O recipes below:




Pin this Jersey Octopus Ceviche!

Food Lust People Lust: Made with octopus caught in Channel Islands waters, this tender Jersey Octopus Ceviche is the perfect tart and spicy dish for a bright hot summer day.

.

Wednesday, May 21, 2025

Kiwi Tomato Feta Salad

A fresh twist on the classic tomato and feta combo, this kiwi tomato feta salad is bright, flavorful and delicious. 

Food Lust People Love: A fresh twist on the classic tomato and feta combo, this kiwi tomato feta salad is bright, flavorful and delicious.

If you know any New Zealanders, I can guarantee that they will correct you on calling our main ingredient here kiwi without its whole name, kiwi fruit because, of course, the kiwi is also their national bird. Recipes for kiwi? Horrifying. No one eats the flightless bird! At least no one does anymore. 

So, I debated with myself about the name of this recipe. Do I add the word fruit so search engines will know I’m not cooking a protected bird? But then, please forgive me, NZ friends, it occurred to me that most of the world has never even heard of the bird that gives you your nickname. Kiwi tomato feta salad it is! 

As a small aside, regarding the kiwi fruit, I’ve been reading online that you can actually eat the fuzzy peel but I’ll be honest, that really doesn't sound like a good idea to me. (I prefer nectarines to peaches because of the fuzz and peaches aren’t even sharp.) Some Reddit users claim they scrub or even shave the little hairs off to make the peel more palatable and more power to them. I’ll stick with peeling! For this salad, you do you. 

Kiwi Tomato Feta Salad

Since this recipe makes more dressing than you actually need, this salad is very easily doubled. Add a protein, like cooked salmon or chicken and, as is, it makes a lovely lunch for two. I added salmon to mine but since I put it on last, it covered up the lovely green kiwi fruit in those photos, our star ingredient. Without the protein, it's the perfect side salad. 

Ingredients
For the dressing:
1 green onion, divided
3 tablespoons cider vinegar
2 1/2 tablespoons olive oil
1/4 teaspoon mustard powder (like Colman’s)
Good pinch flakey sea salt
A few good grinds of black pepper, plus extra to finish the salad

For the salad:
3 ripe but firm kiwi fruit
1 ripe but firm tomato
1 oz or 28g feta cheese

Method
Slice the green part of the green onion and finely mince the white part. 


Put the white part in a small jar with the vinegar. Set aside for a few minutes then add the rest of the dressing ingredients. 


Give it all a good shake until fully mixed, then set aside. 


Peel and slice the kiwi. 


Core and cut the tomato in to small pieces. 


Lay the kiwi slices out single file on a plate. Scatter the tomato on the sliced kiwi. 


Crumble the feta and scatter it on the kiwi and tomato. 


Give the salad dressing another good shake and then pour or spoon some over the salad. You will not use it all and the rest of the jar can be stored in the refrigerator. Sprinkle on the green onion.  Give the whole thing another couple of grinds of black pepper to finish. 

Food Lust People Love: A fresh twist on the classic tomato and feta combo, this kiwi tomato feta salad is bright, flavorful and delicious.

Like all good tomato salads, this is best served at room temperature. My husband and I both loved the salad, agreeing that the kiwi was a great addition to the classic tomato feta combo. I don’t buy kiwi fruit very often but using it in this salad will certainly change that! 

Food Lust People Love: A fresh twist on the classic tomato and feta combo, this kiwi tomato feta salad is bright, flavorful and delicious.

Enjoy! 

Welcome to the 11th edition of Alphabet Challenge 2025, brought to you by the letter K. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the K recipes below:



Here are my posts for the 2025 alphabet challenge, thus far:

K. Kiwi Tomato Feta Salad – this post! 



Pin this Kiwi Tomato Feta Salad!

Food Lust People Love: A fresh twist on the classic tomato and feta combo, this kiwi tomato feta salad is bright, flavorful and delicious.
.

Sunday, August 25, 2024

Caprese Prosciutto Salad

What is better than a classic Caprese salad? A Caprese Prosciutto Salad, with the addition of salty, savory ham! If you’ve been making it plain, time to level up.

Food Lust People Love:What is better than a classic Caprese salad? A Caprese Prosciutto Salad, with the addition of salty, savory ham! If you’ve been making it plain, time to level up.

I have soooo many pictures of almost this exact salad in my photo library because it’s one of our favorite things to make and eat, especially in the summer when the local tomatoes are ripe. But honestly, we make this all year round. 

Sometimes I don’t have prosciutto so I substitute either parma ham, speck or Serrano ham. They all add a welcome saltiness and flavor that goes perfectly with the ripe tomatoes and creamy fresh mozzarella. 

This summer, my basil plants have gone to flower so I’ve been adding a sprinkling of those as well. Basil flowers are pretty and so tasty! They are a great addition to just about any salad so when you are trimming and pruning, don’t just toss them out.
 


Caprese Prosciutto Salad

My typical fresh mozzarella ball weighs a little more than 1/4 lb or 125g if I’m shopping in the UK and 8 oz or 226g, if I’m in the US. In the case of the smaller ball, I use the whole thing for this salad. If you have a bigger ball, add a tomato, it’s all good. 

Ingredients
3 medium tomatoes
1 ball fresh mozzarella (see note above)
1-2 slices prosciutto
Fresh basil leaves
Optional, if you can find them, basil flowers
Freshly ground black pepper
Olive oil

Method
Slice the tomatoes and lay them out on a platter. 


Slice the mozzarella and add one piece (or part of a piece) to top each tomato slice.


Cut the prosciutto into pieces and add one on top of each mozzarella. 


Top each piece of ham with a basil leave.  Season the salad with a few generous grinds of black pepper and a good drizzle with olive oil. 

Food Lust People Love:What is better than a classic Caprese salad? A Caprese Prosciutto Salad, with the addition of salty, savory ham! If you’ve been making it plain, time to level up.

And, if you have them, add a pretty sprinkle of basil flowers. 


This salad is best served at room temperature or just slightly chilled so if you make it ahead and store it in the refrigerator, take it out about half an hour before serving so it can warm up a bit. 

Food Lust People Love:What is better than a classic Caprese salad? A Caprese Prosciutto Salad, with the addition of salty, savory ham! If you’ve been making it plain, time to level up.

Enjoy! 

It’s Sunday FunDay and since summer up here in the northern hemisphere, we are sharing salad recipes. Check out the links below. 

 
>We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Caprese Prosciutto Salad!

Food Lust People Love:What is better than a classic Caprese salad? A Caprese Prosciutto Salad, with the addition of salty, savory ham! If you’ve been making it plain, time to level up.

.