This tuna salad gets it’s fresh tangy flavor from lemon, capers and arugula. Zoodles add a bit of fun to the presentation.
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground pepper to taste
3/4 cup California walnuts, toasted
1/3 cup quartered and thinly sliced red onion
2 tablespoons drained capers
2 medium zucchini, spiralized
2 cups lightly packed baby arugula
2 (4.5-oz.) cans StarKist Selects Solid Yellowfin Tuna in Extra Virgin Olive Oil
Whisk together all dressing ingredients in a large bowl.
Add walnuts, red onion, capers and zucchini to bowl and toss to coat with dressing. Add arugula and tuna and toss lightly to mix. Serve immediately.
This rich chocolate cake flavored with peppermint is perfect for the holidays. It’s drizzled with a rich chocolate peppermint glaze and finished with walnuts and crushed peppermint candies. Kitchen Hack: Use dental floss to expertly cut your bundt cake. Learn more.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
This classic carrot cake is moist and flavorful and is loaded with crunchy California walnuts. A fluffy cream cheese frosting is the perfect finish.
