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 fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
These sticky bun cinnamon rolls are so easy to make. Start with prepared Hawaiian rolls and fill with a bit of cream cheese. The buttery brown sugar and walnut topping is the perfect crunchy balance to the cream cheese filling.
Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as…
