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Pepper and Corned Tuna Salad recipe

Pepper and Corned Tuna Salad recipe

  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Tuna salad

This recipe is my idea. It is like Japanese-Korean cuisine I think.

Tokyo, Japan

1 person made this

IngredientsServes: 4

  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1/2 onion, thinly sliced
  • 1 (200g) tin corned tuna, drained
  • 1 teaspoon salt
  • 2 table spoons soy sauce
  • 1/2 teaspoon sugar
  • 1/3-1/2 teasppon black pepper
  • 1/2 teaspoon chopped garlic
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame oil

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Add the salt, soy sauce, sugar, black pepper, chopped garlic, sesame seeds and sesame oil in a large bowl then mix well. Add peppers, onion and tuna in a large bowl and mix.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

This was very good although I would reduce the salt content as with the soy there was a bit much. I also added a little spring onion. It was lovely served with a lemon, cinnamon and ginger couscous-09 Jul 2013

Tuna and Egg Salad

Now honestly, I guess I wouldn't generally post about making something as simple as an egg salad, or here, tuna and egg salad. Or, maybe I would dunno. but, it is Lent afterall and I'm tryin' to do my best to stay away from meat on Fridays and so, I wanted some tuna and egg salad for lunch - so I figured what the heck.

It sure brings back a lot of memories to back in the day, my first apartment all on my own, and eating a lot of tuna and egg salad and tuna noodle salad. I could mix up a big batch of that noodle salad (which is this plus some elbow mac), and literally eat on it for days, making it pretty budget friendly. Sometimes I'd add in the boiled eggs, sometimes I'd leave out the pickles, and frankly, just macaroni, tuna, onion and mayo with some basic seasonings, most of the time.

I know. I'm such a deep thinker.

But seriously, as I was puttin' mine together, which I always do the same way, all the time, all my life, I got to really wondering how do other people make their tuna salad? Afterall, folks do land here from the interwebs looking for recipes for egg salad, tuna salad and tuna noodle salad.

By the way, if you struggle with those darned boiled eggs, check out my method by clicking here. It's all about osmosis y'all!

How do you do your tuna salad Are you a sweet pickle person? Or a dill pickle person? Or . no pickles at all person?

For more of my favorite seafood recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Tuna and Egg Salad

  • 2 (5 ounce) cans of chunk tuna , in oil, drained
  • 4 hard boiled eggs , chopped
  • 1 green onion , sliced
  • 1 stalk (rib) of celery , chopped
  • 1/4 cup or more mayonnaise, to taste
  • 1 teaspoon of yellow mustard
  • 2 tablespoons of chopped sweet or dill pickles or pickle relish
  • Kosher salt & freshly cracked black pepper , to taste
  • Couple dashes of Cajun seasoning (like Slap Ya Mama) , Old Bay and/or hot pepper sauce , or to taste
  • 2 teaspoons chopped fresh herbs (parsley, chives, tarragon, dill, rosemary, basil, thyme) , optional

Combine all ingredients together and refrigerate for several hours to allow flavors to meld. Serve as a sandwich spread, or with crackers, on whole wheat toast or in lettuce cups.

Tuna Noodle Salad: Prepare as above, except add in one half pound of cooked elbow macaroni, increase mayonnaise to a cup or more, and add in 1/2 cup of chopped sweet or yellow onion. Egg may be omitted, if desired.

Seacoast Salad: Substitute one box of prepared Kraft macaroni and cheese for the cooked elbow macaroni in the tuna noodle variation and add a small can of well drained peas.

Check These Recipes Out Too Y'all!

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3 Affordable Tuna Recipes You Can Make in Less Than 20 Minutes

Not everybody has the time to prepare elaborate meals. Sometimes it's easier (and more tempting) to order in instead. But if you want to make sure you're eating right, it's still best to prepare your own meals&mdashjust follow simple recipes with easy-to-find ingredients.

You can always rely on pantry staples like San Marino Corned Tuna. It has less oil and lots of tuna than the usual tuna flakes in oil. It's also rich in Omega-3, which is good for the heart.

Canned tuna is one of the most versatile ingredients you can find in your pantry. Combined with pantry staples like eggs, butter, and bread, you've got yourself a filling (and inexpensive) meal in just a few minutes.

It also goes well with other ingredients like tomato sauce, pasta, cream, cheese, and even corn.

Try these 20-minute tuna recipes for breakfast, merienda, or dinner:

How about a different take on your usual tuna melt sub? Just add a cup of freshly chopped cherry pepper!

1 can San Marino Corned Tuna 180g

1/4 cup pimiento, julienned

1/4 cup white onions, sliced

1/4 cup melting cheese, grated

1 tablespoon parsley, chopped

1 In a bowl, mix San Marino Corned Tuna, pimiento, onions, cheese, and parsley.

2 Fill baguette with tuna mixture.

3 Brush bread with butter. Pan grill until cheese is melted. Serve hot.

Pair this light salad with a piece of lightly buttered and toasted bread for a guilt-free dinner.

1/2 cup marble potatoes, boiled and cut into halves

1/2 cup cherry tomatoes, cut into halves

1/2 cup cucumber, peeled and diced

1 can San Marino Corned Tuna 180g

1/2 cup Thousand Island dressing

1 In a bowl, combine iceberg lettuce, romaine lettuce, potatoes, tomatoes, cucumber, and celery.

2 Arrange on a salad plate. Top with egg, cheese, croutons, and San Marino Chili Corned Tuna. Drizzle with dressing.

This pasta recipe has all the goodness of the classic French Niçoise Salad, but with a twist!

1/2 cup red onions, chopped

1 tablespoon garlic, chopped

1/4 cup black olives, sliced

1 can San Marino Corned Tuna 180g

4 cups spaghetti noodles, cooked

1 tablespoon basil, minced (optional)

1 tablespoon parsley, minced (optional)

1 In a pan, sauté onions, garlic, tomatoes, olives, and capers.

2 Add in San Marino Chili Corned Tuna. Mix well.

3 Toss in pasta. Season with salt and pepper. Transfer to a plate and top with basil and parsley.

San Marino Corned Tuna is made from choice ingredients and comes in chili variant&mdashideal for whatever quick recipe you're in the mood for. It has the combination of the savory taste of corned beef with the health benefits of tuna. Learn more recipes from San Marino here.

Cooking On A Budget

This site is dedicated to showing you that even with a limited grocery budget you can cook good meals for your family. There are lots of menu plans, helpful advice and tips and many tried and true recipes. Some of them from my family archives. I hope you enjoy your visit here at Cooking On A Budget.

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Tuna and Red Pepper Pasta Salad

  • 1 box cellantani pasta
  • 1 cup finely chopped red bell pepper
  • 1/2 cup chopped fresh parsley (or 2 tbsp. dried)
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped celery
  • 2 (6-ounce) cans solid white tuna in water, drained
  • 1 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 tsp. granulated garlic or 1 minced clove garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1 box pasta
  • 1/3 cup fresh lemon juice (or the kind in the bottle would do)
  • 2 tbsp. extra virgin olive oil
  • 1-2 tbsp. capers
  1. Cook the pasta according to the box directions.
  2. If you are making the "lighter" version, whisk the olive oil, lemon juice, salt and pepper and the minced garlic in a separate bowl. Then add it to the pasta and tuna, red peppers, celery, onion and parsley and give it a good toss.
  3. Otherwise, add the drained tuna to the pasta along with the onion, celery, red peppers and the seasonings and fresh parsley.
  4. Add the mayonnaise and stir well to incorporate. Cool down in the refrigerator before serving. If the pasta salad seems to dry add a touch more mayonnaise.

Cook's Note: You can ramp this up to a whole box of pasta and 2 cans of tuna which is what I did. My husband said, "Best tuna pasta salad I've ever had."

More Vegan Lunch Ideas

When you make this vegan tuna salad, let us know how it goes! You can rate the recipe and leave a comment below or tag us in your toona-rific photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.

And if you want to be sure you never miss a Plant Power Couple recipe, don’t forget to sign up for our email list!

Terrence Roche

This vegan tuna salad is a simple recipe, using white beans and a few other common ingredients you probably have around the house + one magic ingredient to bring it all together. It uses easy methods to create the simplicity and comfort of a classic tuna sandwich in an ethically compassionate way!

Tuna Salad Sandwich

These tuna salad sandwiches were a huge hit with our testers. They praised the versatility and the flavors that Hank Shaw suggests—capers, chiles, pickles, Dijon, bacon. You’ll discover your own favorite variations, too.

Adapted from Hank Shaw | Hook, Line, and Supper | H&H Books, 2021

It’s perhaps the most recognizable and loved fish dish in America. Pretty much every man, woman, and child has, at one point, eaten one. I used to eat them for lunch in junior high school. I still eat them. At its core, an American tuna sandwich—why we added “fish” to the end of the word I am not entirely certain—consists of pre-sliced bread, maybe some lettuce or tomato, and flaked canned tuna mixed with mayonnaise, celery, and/or onion, and some other flavoring elements.

Below you’ll see how I like my tuna fish sandwiches (a term I’ve christened here to mean any fish or seafood sandwich made like the tuna sandwiches we all know and love), but first, I want to give you some ideas on how to make this classic your own.

Let’s start with the tuna. It need not be canned tuna or even tuna at all. I’ve made fish salads of this sort with more or less everything that swims or walks on the bottom. Caught walleyes or crappies? Use them. Leftover shrimp? Chop them small and go for it. Lobster salad, especially in lobster roll, is one of the stations of the cross in any New England culinary pilgrimage.

I’ve also used home-canned sturgeon and salmon, as well as pretty much every sort of canned tuna there is. Even there, are you using oil-packed or water-packed fish? Your choice. I prefer oil-packed, but in this one case, water-packed is better because of the mayo you’re about to add.

My secret? I really like to mix simply flaked fish, canned or not, with flaked, smoked fish. You could also use 100 percent smoked fish, too. Firm fish, soft fish, lean fish, fatty fish, seafood—all will work. That is one of the beauties of a tuna fish sandwich.

I don’t need to tell you that anything goes as an accompaniment. Traditional is lettuce and tomato, but I also like a slice of bacon or three (thin cut), shaved fennel, pickled greens, and roasted green chiles. I personally don’t like melted cheese—the venerable tuna melt—but many people do.

What about the sandwich part? Clearly, you can stand over the bowl and eat your fish salad over the sink if you want. But any sort of bread is fine, including wraps and tortillas. I once roasted some chiles, seeded and peeled them, then stuffed them with a Mexican-inspired salmon salad. Toasted bread or untoasted? I like both. You could even get super fancy and stuff some of your salad into a ramekin and serve it on a charcuterie board. After all, tuna salad, cut very small, is basically a rillette.

Finally, there is the salad itself. Flaked fish is the only absolute, although mayonnaise really needs to be in there for it to be a recognizable tuna fish salad. Fish salads without mayo are amazing, but not what we’re talking about here. That said, you can sub in other mayonnaise-like things, like remoulade, or even Miracle Whip if that floats your boat.

You also need something crunchy to offset the soft texture of the fish. Most people use some sort of onion (I like shallots), as well as minced celery. Minced fennel bulb is pretty awesome, too. Anything fun to eat raw, cut small and crunchy, will work.

The salad requires zing, too. Depending on my mood, I do this with either horseradish or Dijon mustard, but you could add any other mustard, or hot sauce if that’s what you like. I will often hit two points at once by mincing pickles into the mix, especially spicy pickles.

Finally—and this isn’t entirely needed—you’ll want something to offset the whiteness of the salad. I typically use the leaves from the celery I’m cutting, as well as a bunch of minced flat-leaved parsley. But this herbal component can be any soft herb you like to eat: cilantro, thyme, chervil, lovage, sage, cilantro—hell, even epazote.

How do you get there? Little by little. The beauty of a tuna fish salad is that everything is cooked, so you can add, mix, taste, add, mix, taste until your salad is where you want it.–Hank Shaw


One of the beautiful things about tuna salad is that it’s perfect for making ahead—lunches, snacks, on-the-go. If you’ve made a little extra or if you’re the type who can plan ahead, you can safely store it in the fridge for 3 to 5 days. Make sure it’s in an air-tight container and kept cool.


‘n Heerlike ligte slaai saam met gebraaide hoender of braaivleis.

  • 1 red pepper
  • 1 yellow pepper
  • 1 onion, cleaned and cut into slices
  • 2 tablespoon olive oil
  • 3 garlic cloves
  • sea salt
  • ½ lemon
  • chopped parsley
  • 2 cooked cups of bulgur wheat
  • fresh salad leaves of your choice

Preheat the oven to 180°C.
Cut the red and yellow peppers into quarters and place on a baking tray. Add slices of onion and whole garlic cloves.
Drizzle with olive oil, scatter with sea salt.
Roast for 30 minutes or until charred and slightly soft.
Transfer the peppers and onion, along with any juices, to a bowl.
Squeeze out the soft centre of the garlic cloves into the bowl and cut the remaining garlic skins into small pieces into the same bowl.
Toss with the juice of lemon, seasoning, finely chopped parsley and bulgur wheat.
Add your cut salad leaves, toss and set aside till serving.


This recipe is an improved version of the simple tuna carbonara recipe. Three additional ingredients I think is what makes this recipe stands from the rest. The butter for sauteing, cheese and parsley. ↓ ↓ ↓ ↓ ↓ ↓ More Info Below (Click “Show More”) ↓ ↓ ↓ ↓ ↓ ↓.
1 kilo Spaghetti or Fettuccine pasta (you can use any pasta).
2 cans tuna solid in oil (184 grams per can).
1 medium size can Nestle cream.
1 tsp. magic sarap.
1/2 cup grated cheese.
50 grams butter.
5 cloves garlic, minced.
2 medium size onion, chopped.
1 liter water for cooking the pasta.
1 small can button mushroom, sliced.
1 small can cream of mushroom soup (e.g. Campbell’s condensed cream of mushroom soup).
few stalks of parsley, chopped finely.
1 (370ml) can evaporated milk.
3/4 cup water.
salt and pepper to taste.
1 tsp. salt.
2 Tbsp. cooking oil.
#TunaCarbonara #CenturyTuna #HowToCook #PanlasangPinoyMeatyRecipes.
To see the complete written recipe and exact measurement of ingredients, follow this link:
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Fig Leaf Times Two by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Fig Leaf Rag by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.

Ingredients 1 (8-ounce) package spaghetti pasta 4 slices bacon 4 eggs (beaten) 3 tablespoons heavy cream 2 tablespoons butter (melted) 1 tablespoon olive oil 1 red bell pepper (cut into strips) 3 cloves garlic (minced) 1 onion (chopped) 1 (6-ounce) can white tuna (. ¼ cup parmesan cheese 1 can tuna chunks 2 tbsp butter 1 pc small white onion 3-5 pcs. Parsley leaves (chopped) 4 cloves garlic ⅛ cup fresh milk ⅛ cup cream ¼ kg penne pasta 1 tsp salt ½ tsp pepper 1 tbsp oil Water for boiling the pasta. Obviously, like many simple recipes, the quality of ingredients for this pasta with tuna carbonara make a difference. It&rsquos better to use tuna fillet rather than normal canned tuna.

Freshly. Tuna Carbonara has loads of healthy fats, protein and carbs. Top with fresh parsley and additional Parmesan cheese, with fresh pepper and enjoy. If you&rsquove got a little extra time, you can easily add a. Tuna Carbonara Recipe.

ITALIAN RECIPE: Tuna Carbonara has evolved into a sweet and creamy white sauced spaghetti dish in the Philippines. I’ve tried i. While the water is boiling and the pasta is cooking, beat the eggs with the Parmesan cheese and a little ground pepper in a bowl.

Heat some oil in a frying pan and cook the peeled garlic.

Making Tuna Salad

To make 2 tuna salad sandwiches you will need:

  • 1-6-7 ounce can of tuna
  • 1/4 cup of celery
  • 3-4 Tablespoons of mayonnaise
  • Salt and Pepper
  • Bread

Both the oil and the water packed tuna need to be drained. The safest way is to do this is to put the tuna in a colander.

A second way of draining the tuna is after opening the can, press the lid into the can, so that all the water or oil drains out. You can do this right into the sink. (Be careful of the sharp edges on the lid of the can!)

Using a fork put the tuna in a small mixing bowl. Then break apart the tuna with the fork.

Wash one stalk of celery. Trim off the ends and cut it into thirds. Then cut each third into strips.

Line up the strips and start dicing the celery into 1/8 inch bits. (Dice means to cut into tiny pieces. It is smaller than “chop” and larger than “mince”.) Add the celery to the tuna.

Measure out slightly less than 1/4 cup of mayonnaise and add it to the tuna. The amount of celery and mayonnaise is totally adjustable to your taste. Mix everything together. Taste it and you decide if you want to add a sprinkle of salt and pepper.

Lay two slices of bread on the cutting board. Put 1/2 of the tuna on one slice of bread and maybe even some lettuce if you have some in the refrigerator.

Put the second slice of bread on top.

Using a bread knife (one with a jagged or serrated edge) slice the sandwich in half using a sawing motion. Try adding potato chips and dill pickles on the side. They taste great with tuna salad!

Many different types of bread go well with tuna. Pita pockets are a fun alternative to slices of bread. To fill the pocket first cut the pita round in half.

You could then just stuff the pita with the tuna. I like to put the tuna on a lettuce leaf.

Then slide the tuna filled leaf of lettuce right into the bread.

It comes out picture perfect every time!

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Give in to savory Jell-O molds. Make Krab Ribbon Salad.

Welcome to Jiggle All The Way , The Takeout’s holiday celebration of Jell-O, gelatin, and all things wiggly. We’ll be releasing new feature stories and original holiday recipes every day this week, and each of them will have a little bit of wobble.

When I committed to making a week’s worth of gelatin recipes, I knew that I was going to need to fight every single gustatory instinct in my body and make some sort of savory layered salad. It is a genre that I have never understood. Who was the first person who looked at a wobbly bowl of Jell-O and said, “This could be better with tuna, maraschino cherries, and six cups of mayonnaise”? Who were this person’s friends, and why did they encourage this sort of thing? Why did these recipes become popular, and who was eating them? I would like you to look at the following recipes from The Better Cooking Library Salad Cook Book of 1964 and explain them to me, because I have owned this book for at least a decade and I still have no answers. ( Aimee Levitt does, though! )

I knew that the first step of understanding savory gelatin salad was to try one. I skimmed through this “salad” cookbook in search of a recipe that was potentially palatable, but also dubious enough to make me shudder. I decided to make a seafood ribbon loaf: two layers of gelatinized tomato juice sandwiching a creamy layer of milk, egg yolks, and fish. I decided to use fake crab because I freaking love fake crab, even though it earns the disdain of internet commenters who love lecturing me about crab meat. That is to say, krab gets as little respect as gelatin salads do.

My first attempt was. not terrible! It wasn’t good, but the reason for that was not the gelatin, nor was it the seafood: it was the salty tomato juice, and the excessive amount of seasonings the recipe called for. The gelatin, though, was legitimately fantastic. I’d always feared that these “salads” had the firm wobble of Jell-O with random crunchy bits thrown in. In reality, when made well, gelatin salads can be luxuriously unctuous. Think about the irresistible silkiness of ramen broth or braised lamb shanks—that’s all thanks to the gelatin extracted from long-simmered bones and collagen-rich cuts of meat. It’s a tremendously desirable texture that’s worth waiting hours to experience. While it still needed work, my first ever gelatin salad taught me that I needed get my preconceived notions of Jell-O out of my head. It’s different. It’s better.

It took only two more trials until I had a gelatin salad that I was more than happy to eat for multiple lunches. Replacing the tomato juice with tomato puree instantly solved the original recipe’s biggest fault seasoned rather simply with a kick of heat from Calabrian chili paste, it’s sumptuous and buttery in a way that continued to surprise me with every bite. The gelatin is undetectable in the crab layer, where its only function is to keep its delicate structure from collapsing. To make the “ribbons” a bit more Christmas-y I decided one of them needed to be green, and knew the krab and tomato would be even more delicious with a schmear of rich avocado mousse. Fate threatened to thwart this plan when I was unable to procure a single avocado that was softer than a chunk of granite, but in yet another shocking development, I learned that in our futuristic modern world, packaged avocados have finally become good.

I won’t say that I am now a lover of gelatin salads, because I’m not. What I am is a lover of this salad, complete with three magnificent layers that can be enjoyed either together in a dramatic layered mold or, less dramatically, each on their own. If you’re not ready to accept this layered gelatin salad into your heart, break it into three separate recipes and try each of them in turn. It’s not often I’ll recommend taking a “baby steps” approach to a recipe, but in this case, it’s understandable, and I promise the results are worth it.

Krab Ribbon Salad

Tomato layer:

  • 2 cups tomato puree
  • 1 envelope (1 Tbsp.) powdered gelatin
  • 1/2 tsp. garlic powder
  • 1-3 tsp. Calabrian chili pepper paste (as desired)
  • Salt and pepper, to taste

Crab layer:

  • 1 envelope powdered gelatin
  • 1 cup half and half
  • 3 egg yolks
  • 1 1/2 tsp. Dijon mustard
  • 2 tsp. freeze-dried chives
  • 2 Tbsp. olive oil
  • 3 cups chopped imitation crab meat
  • Salt and pepper, to taste

Avocado layer:

  • 1 envelope powdered gelatin
  • 1 large lemon
  • Cold water
  • 2 nicely sized ripe Hass avocados, or 16 oz. packaged diced avocado
  • 1 small shallot
  • 3/4 tsp. garlic powder
  • 1/2 cup heavy cream

Make the tomato layer

In a small bowl, stir the gelatin and 1/2 cup of tomato puree together. Using the microwave or a small saucepan, heat the remaining 1 1/2 cups of tomato puree until just hot, then stir in the garlic powder, chili paste, and gelatin mixture. Taste for seasoning, adding salt and pepper as desired, then pour into the bottom of an 8-cup silicone bundt mold. Cover with plastic and chill in the fridge for at least 2 hours to firm up.

A few hours later, make the crab layer

In a double-boiler over medium-high heat, whisk the gelatin, half and half, egg yolks, mustard, olive oil, and dried chives together until the mixture thickens into a soft custard and is hot to the touch, about 5-7 minutes. Stir in the crab, taste for seasoning, and add salt and pepper to taste. Pour over the tomato layer, cover with plastic, and chill for at least 2 hours.

A few more hours later, make the avocado mousse

Juice the lemon into a liquid measuring up, add cold water until you have 3/4 cup of liquid, then stir in the gelatin and set aside for 5 minutes to soften.

Using a blender, puree the avocados, shallot, garlic powder, heavy cream, and gelatin mixture until smooth and frothy. Taste for seasoning, adding salt, pepper, and garlic as desired, then pour over the crab layer, cover in plastic, and chill for at least 2 hours to firm.

Allison Robicelli is a JBFA-nominated food & humor writer, former professional chef, author of four (quite good) books, and The People's Hot Pocket Princess. Need cooking advice? Tweet me @Robicellis.

Watch the video: Μακαρονοσαλάτα με τόνο - Konstantinas kitchen (January 2022).