Occasion: Appetizers

Tuna salad Mexicana with brown rice and mint sauce

In a bowl, combine the tuna salad Mexicana, rice, cucumber, pickled cucumbers, red pepper flakes, onion, green peppers, shredded lettuce, mayonnaise, yoghurt and mix. Fill the lettuce leaves with the tuna salad and serve with the chips on the side.

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Zucchini patties with smoked tuna piquant

Start by preparing the zucchini patties. Shred the zucchini on the large holes of a box grater. Place them in a colander, season with salt and set aside for a few minutes so juices can be released. Then, wrap in a clean kitchen towel and squeeze out as much liquid as you can. If the…

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Spicy Sardine Salad

Open the tins and drain out the liquid. In a bowl, put the sardines and broke them up into large pieces with a fork. Add the spring onions, herbs, yogurt, mayonnaise, aubergine purée, corn kernels and stir gently. Serve the sardine salad with toasted bread.

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Cretan salad with smoked tuna piquant

Open the tins and save the oil to prepare the sauce. In a bowl, mix the tuna oil and vinegar. Cut the tomatoes into large pieces. Break the barley rusks into large pieces and drizzle them with some vinaigrette. Add the tomatoes. Chop and add the purslane, olives, onion, and tuna. Mix well and serve.

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Colorful salad with smoked tuna and quinoa

In a bowl, combine the yoghurt, mayonnaise, vinegar, salt and pepper. Add the lentils, corn, cabbage, spring onions, carrots, tuna salad, mix and serve.

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Bulgur with salmon, beans and vegetables

Cook the bulgur in boiling salted water for 10 minutes or until tender. Drain and let cool. In a bowl, add the olive oil, lemon, salt and mix. Add the bulgur, spring onions, cucumber, cherry tomatoes, peppers, herbs and SaladPocket Trata salad with vegetables, beans and salmon. Mix well and serve with toasted bread.

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Tuna soutzoukakia in tomato sauce

Prepare the soutzoukakia (sausage-shaped meatballs). Soak the bread and drain well. Put the bread, tuna salad with lentils and quinoa, cumin, eggs, onion, garlic, parsley, salt and pepper in a bowl, knead and leave in the fridge for half an hour. Shape the soutzoukakia, coat with flour, shake off any excess and fry. At the…

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Peppers stuffed with tuna salad with corn

Preheat the oven at 200°C. In a bowl, add the tuna salad with corn, rice, mayonnaise, mustard, mozzarella, olives, and spring onions, and combine. Cut the peppers in half, and season with salt. Scoop the mixture into the peppers. Bake for about 25 minutes, until the peppers are cooked. Serve with herbs.

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Zucchini salad and tuna salad with lentils and quinoa

In a bowl, whisk together the mustard, vinegar, olive oil until you have a thick sauce. Use a vegetable peeler to slice zucchini into thin ribbons and place them in a bowl. Add the spring onion, herbs, the tuna salad with lentils and quinoa, add the sauce, almonds and serve.

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Crunchy Tuna Wrap

In a bowl, combine the tuna, mayonnaise, mustard, onion, corn, tortilla chips and mix. Arrange the large tortillas on work surface; spread 1/4 of the mixture on each tortilla, leaving small border at either end; drizzle little grated mozzarella, place the smaller tortillas on top and tightly fold edges of large tortillas toward the center,…

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Chickpea hummus and tuna salad with chickpeas and basil

In a food processor combine the tahini, lemon, garlic and process until smooth and creamy. Add the chickpeas, season with salt and process. Add a little cold water, if needed, to reach your desired consistency. Divide among plates, add almonds, onion, herbs, tuna salad with chickpeas and basil and serve.

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Mediterranean salad with tuna, chickpeas and basil SaladPocket

In a large bowl, add the tuna salad with chickpeas and basil, SaladPocket. In a shaker (or glass jar with a tight lid), add the vinegar, olive oil, salt, pepper and shake well to mix.   Add the cherry tomatoes, cucumbers, olives, parsley, oregano and mix. Divide among the plates, add the arugula, the pies…

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