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Watermelon rind is cooked in a syrup infused with basil and spearmint then dehydrated into sweet, chewy candy in this 5-ingredient recipe.
Ingredients: watermelon, water, sugar, spearmint, basil
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A rich eggy bread, made easier by preparing the dough in the bread machine.
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.
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I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night!
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Sesame seeds encrust succulent grilled tuna, that's grilled and served with a zesty avocado-mango salsa that gets its kick from lime juice, ground ginger, and wasabi powder.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this bruschetta recipe, inexpensive Italian pantry staples become a fancy-looking tuna appetizer.
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We like surprises in recipes and this one has one - tuna and cottage cheese. The end result is a creamy, creamy tuna salad that makes a great luncheon dish.
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Massage kale before tossing it into this quick, easy, and filling salad of mushrooms, black beans, and tuna for extra tender, green results!
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Get Tuna Lobster Roll with Curry Granite Recipe from Food Network
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Spinach and tuna salad wraps get a light, fruity flavor from apples and blueberries for a quick and easy summer lunch.