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Amy's Finest New York Tuna Salad Recipe

Ingredients

3 cups tomatoes, diced and seeded

1 cup water

1/2 cup sushi rice

2 cups celery and onion juice

1 tablespoon vegetable oil

1 green bell pepper, diced

6 sprigs fresh jalapeno pepper, seeded and diced

2 medium onions, diced

1 medium cucumber, diced

1 medium head cabbage, shredded

1 medium carrot, grated

1 medium carrot, shredded

2 medium onions, diced

2 medium zucchini, peeled and cut into 1 inch cubes

1 medium zucchini, halved

1 medium zucchini, quartered

1 medium purple onion, quartered

1 medium purple bell pepper, seeded and diced

1 medium cherry tomato, diced

2 medium cherry tomatoes, diced

1 medium grape tomatoes, diced

2 medium yellow squash, diced

1 medium yellow squash, quartered

1 medium funicular tomatoes, diced

1 medium yellow squash, quartered

Directions

Preheat oven to 250 degrees F (120 degrees C).

Bring a large pot of salted water to a boil. Add 1 cup tuna, and cook until soft, about 2 minutes. Drain, and set aside.

Peel tomatoes, juice, oil, bell pepper and white onion. Get out sandwiches. Unroll sushi roll, and roll into a 9 inch circle. Cut and shape into rounds, or triangles if you like. I prefer to cut them into squares or rectangles.

Heat 1 tablespoon of olive oil in a large saucepan. Cook and stir yellow, green, red and orange peppers over medium heat for 5 minutes, stirring well. Mix in tomatoes and green peppers. Reduce heat to medium-low, and stir in green pepper. Set aside. Warm brown sugar in 1 cup water and bring to a boil. Pour into medium saucepan. Boil yellow mustard over medium heat, stirring to coat. Stir in brown sugar syrup and brown sugar salt. Bring to a boil, then stir in parsley.

When soft, stir in sugar, lemon juice and 1/2 teaspoon mustard powder. Bring to a boil, then stir in mustard powder and parsley. Cover, and simmer, stirring occasionally, for 5 minutes. Lower heat to low, and cook, stirring occasionally, for 20 minutes. Stir in broccoli, mix with parsley, bell pepper, tomatoes, green peppers, carrots and cheese. Simmer 2 to 5 minutes more, until all vegetables are heated through.

When you have all vegetables heated, stir in lemon juice, parsley powder, and cheese and ladle through a sieve into a large bowl.