Salad Archives - Wife Of A Hunter https://wifeofahunter.com/tag/salad/ Recipes for a Hunter's Wife Wed, 21 Dec 2022 04:04:19 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Salad Archives - Wife Of A Hunter https://wifeofahunter.com/tag/salad/ 32 32 191194188 Korean Yellowfin Tuna Salad https://wifeofahunter.com/korean-yellowfin-tuna-salad/ https://wifeofahunter.com/korean-yellowfin-tuna-salad/#respond Wed, 21 Dec 2022 03:55:48 +0000 https://wifeofahunter.com/?p=4034 This Korean Yellowfin Tuna Salad is delicious! It is great to make on its own or out of leftovers! Either way this recipe will be a hit! This yellowfin tuna salad is full of flavor and is NOT your typical tuna salad. This tuna salad is more exciting! You can eat this like a normal […]

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This Korean Yellowfin Tuna Salad is delicious! It is great to make on its own or out of leftovers! Either way this recipe will be a hit!

This yellowfin tuna salad is full of flavor and is NOT your typical tuna salad. This tuna salad is more exciting!

You can eat this like a normal tuna salad sandwich or on top of your favorite salad or with crackers. HOWEVER… I believe the best way is to make up some white rice and top a piece of seaweed with the rice and the tuna! *Chef’s kiss* I had this multiple days in a row for lunch! I could not get enough of it!

This is a great recipe going into the New Year as well if you are looking to eat healthier. Replace the mayo with a low-fat mayo and up the seasonings and you have a healthier recipe! Serve in the seaweed like I suggested or as lettuce wraps! The options are endless.

I hope y’all enjoy this recipe as much as we did! Happy cooking!

Korean Yellowfin Tuna Salad
Korean Yellowfin Tuna Salad
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Korean Yellowfin Tuna Salad

This is a delicious way to utilize leftovers or create the tastiest tuna salad ever!
Course Appetizer, Dinner, Fish, Lunch, Main Course, Salad, Sandwich
Cuisine American, Korean
Keyword American, Dinner, Korean, lunch, Salad, Sandwich, Tuna, Yellowfin
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 sandwiches
Author Sophie May

Ingredients

  • 1/2 lb Korean Tuna Use whatever leftovers you have from the recipe linked!
  • 2/3 C Kewpie mayo more or less depending on amount of fish and the consistency you like
  • 2-4 stalks celery finely chopped
  • 1 tsp gochujang
  • 2 green onions chopped
  • salt to taste
  • pepper to taste

Serve with:

  • bread or seaweed optional
  • white rice optional

Instructions

  • In a large bowl, shred your tuna so it is nice and flaky.
  • Combine all ingredients until well incorporated. Taste and add more salt/pepper/gochujang/mayo depending on your preference.
  • I prefer this chilled but it can be eaten as is.
  • Can be served alone, on bread, or, my favorite, on seaweed with some white rice! Enjoy!

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]]> https://wifeofahunter.com/korean-yellowfin-tuna-salad/feed/ 0 4034 Pheasant Katsu and Macaroni Salad https://wifeofahunter.com/pheasant-katsu-and-macaroni-salad/ https://wifeofahunter.com/pheasant-katsu-and-macaroni-salad/#comments Wed, 21 Jul 2021 18:31:35 +0000 https://wifeofahunter.com/?p=1462 This Pheasant Katsu and Macaroni Salad will transport you to the islands of Hawai’i! It might be hard to tell with my dirty blonde hair and blue eyes, but I am related to Queen Liliʻuokalani! Super cool. If you ever see my mom, it will make more sense. I am the spitting image of my […]

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This Pheasant Katsu and Macaroni Salad will transport you to the islands of Hawai’i! It might be hard to tell with my dirty blonde hair and blue eyes, but I am related to Queen Liliʻuokalani! Super cool. If you ever see my mom, it will make more sense. I am the spitting image of my dad, but she has the beautiful olive skin and dark hair.

Anywho, having visited Hawai’i several times and getting to learn about the culture, I was blown away with all of the delicious food. Fresh seafood, Fresh fruit, malasadas, loco moco, etc. It is all so good! One of the dishes I especially loved was chicken katsu.  Normally served with macaroni salad and rice drizzled with tonkatsu sauce, it is so tasty! I have been itching to go back to Hawai’i, not only for the beautiful views and friendly locals, but also the tasty food. I figured if I couldn’t go to Hawai’i, I could bring Hawai’i to me and my family.

I do have to say, if you go visit Hawai’i, please leave it better than you found it. Respect the signs that are out, warning of danger or not to trespass. The wildlife should be protected at all cost, so do your best if you are going to be respectful. While tourism is a major source of income for Hawai’i, we must keep it beautiful and be respectful of their culture. Do not be a haole.

Pheasant Katsu and Macaroni Salad
Pheasant Katsu and Macaroni Salad
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Pheasant Katsu and Macaroni Salad

Transport yourself to Hawai'i with this delicious dish!
Course Main Course, Salad, Side Dish
Cuisine Hawaiian
Keyword Katsu, Macaroni, Pheasant, Salad
Prep Time 5 minutes
Cook Time 12 minutes
Macaroni Salad 1 day 15 minutes
Total Time 1 day 32 minutes
Servings 4 people
Author Sophie May

Ingredients

Pheasant Katsu Ingredients:

  • 4 pheasant breasts skinless
  • vegetable oil enough to fry ¼ inch deep
  • 2 large eggs
  • 2 T water
  • ¾ C flour
  • 1.5 C panko
  • 1/4 tsp salt separated into 1/8 tsp

Macaroni Salad Ingredients:

  • 16 oz elbow macaroni cooked according to box instructions
  • 1 yellow onion
  • 15 fl oz jar of Hellman’s mayo* getting this size is important
  • 1 C matchstick carrots
  • 2 T half & half
  • ½ tsp salt
  • ½ tsp white pepper
  • ½ tsp sugar
  • 2 tsp white vinegar

Serve with:

Instructions

Macaroni Salad Directions:

  • If you haven’t already, cook the macaroni according to the package instructions
  • In a food processor, finely mince the onion. Add ½ C of Hellman’s mayo and process until a little frothy and fully incorporated.
  • Add matchstick carrots and pulse 10 times. We are looking for the carrots to be a little more bite sized, but not minced/pureed.
  • Drain the macaroni when it is done and set in a large bowl.
  • Add the food processed ingredients to the macaroni.
  • Add the remaining mayo but keep the container. Do not throw it away yet.
  • Mix the mayo, food processed ingredients and macaroni.
  • Add the half & half to the empty mayo jar and shake it up. This will add additional creaminess and flavor to the half & half.
  • Add the half & half mixture to the bowl and stir to combine.
  • Add salt, pepper, sugar, and white vinegar.
  • Stir well to combine.
  • Refrigerate at least until chilled, preferably overnight.
  • Enjoy!

Pheasant Katsu Directions:

  • Carefully tenderize pheasant breasts so they are all the same thickness (~1/4 to ½ inch). I do this by placing a breast on a cutting board, covering it with saran wrap and lightly hitting it with a meat tenderizer. Light hits go a long way.
  • In a shallow dish, combine your eggs with the water.
  • In another shallow dish, combine your flour with 1/8 tsp of salt. Mix.
  • In a final shallow dish, combine your panko with 1/8 tsp of salt. Mix.
  • In a frying pan, heat ¼ inch of vegetable oil on medium-high heat.
  • While that heats, dredge your pheasant in flour mixture, lightly shaking off any excess flour.
  • Next, place the pheasant in the egg mixture. Make sure it is coated and then allow any excess to drip off.
  • Finally, coat the pheasant in panko generously. You may have to press it on to get it to stick to the egg/flour mixture. The more that sticks, the better the golden crust at the end.
  • Transfer to a wax paper lined plate and repeat with the remaining pheasant.
  • Once oil is hot, fry the pheasant 2-3 minutes per side or until golden brown/done. The breasts are so thin, that once golden they should be cooked through.
  • Once cooked, place on a paper towel lined plate, so that the excess oil will be soaked up.
  • Serve with macaroni salad, rice, and Tonkatsu Sauce! Enjoy!

Notes

*Hellman's is important in order to get the correct flavor. It is important to get a 15 fl oz jar as it will be used to shake the half and half in.
 
Also, the macaroni salad makes about 8-10 servings. 

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]]> https://wifeofahunter.com/pheasant-katsu-and-macaroni-salad/feed/ 2 1462 Deviled Egg Potato Salad https://wifeofahunter.com/deviled-egg-potato-salad/ https://wifeofahunter.com/deviled-egg-potato-salad/#respond Sun, 04 Jul 2021 04:33:15 +0000 https://wifeofahunter.com/?p=1362 I’ve said it before, but I will say it again, I love potatoes. Maybe in another world I lived in Idaho on a potato farm and ate them every single day. With my potato love comes my love of potato salad. It’s a great side for anything honestly. Potato salad reminds me of the south, […]

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I’ve said it before, but I will say it again, I love potatoes. Maybe in another world I lived in Idaho on a potato farm and ate them every single day. With my potato love comes my love of potato salad. It’s a great side for anything honestly. Potato salad reminds me of the south, but it originated in Germany. My great grandma Josie is Czech so some of her recipes probably had some German influence in them.

The other day my dad came back from the store with a container of deviled egg potato salad. I was mystified. I had never had such a thing. I had eggs in my potato salad, but this was different. I knew what had to be done. Since I have already included My Great Grandma Josie’s Deviled Eggs recipe on my website, I thought it was only right to use her recipe in a potato salad. A little bit of Czech and German influence together to make my own Deviled Egg Potato Salad! And WOW! Absolutely impeccable. I could not have wanted more from a potato salad. I hope y’all love it as much as us! Enjoy!

Deviled Egg Potato Salad
Deviled Egg Potato Salad
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Deviled Egg Potato Salad

If you have tried my deviled egg recipe, you are going to love this!
Course Salad, Side Dish
Cuisine American
Keyword Potatoes, Salad, Side
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10
Author Sophie May

Ingredients

  • 3 lbs yukon gold or red potatoes cut into bite size pieces
  • 1 1/4 C mayo
  • 5 hard boiled eggs peeled and roughly chopped
  • 1/2 C yellow mustard
  • 1/4 C pickles chopped; I like Best Maid
  • 1/2 C scallions chopped
  • 1/2 C bacon cooked and chopped
  • 1/4 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Place the diced potatoes in a large pot.
  • Cover completely with water until there is about an inch of water above the potatoes. Sprinkle a dash of salt in the water.
  • Bring the pot to a boil and let cook for 8-10 minutes, or until the potatoes can be pierced with a fork.
  • If you have not boiled your eggs, do so now. I cover my eggs with water and add a sprinkle of baking soda, bring them to a boil, and then turn the heat to low and let them cook for 15 minutes. Peel and then roughly chop them.
  • Add all your ingredients to a large bowl and combine. Slightly mashing some of the potatoes is fine, just not too much.
  • Cover the bowl and refrigerate for at least 4 hours. It is best served cold. ENJOY!

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