Talk Of The Town


Chef's Market Ike and Tina Tuna Salad Recipe

Posted at 2:33 PM, Jun 04, 2018
and last updated 2018-06-04 15:33:11-04

Jim Hagy from Chef's Market prepares their Ike and Tina Tuna Salad (see recipe below) Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details visit or call (615) 851-2433. Look for Chef’s Market on Facebook and @chefs_market on Twitter and Instagram.


8 cups of mixed greens

16 grape tomatoes

1 cucumber sliced

2 ounce of toasted pine nuts

1 recipe of taboulli (see below)

Dressing of choice, we suggest a balsamic or Chef’s Market Toasted Sesame Seed Vinaigrette

* Place baby greens into 4 large serving bowls,

* Divide the taboulli into 4 part, place on top of the green

* Divide the tuna salad into 4 parts, place on top of the taboulli

* Arrange the cucumbers and tomatoes around the bowl

* Serve with your dressing of choice



1/2 cup fine bulger wheat

4 firm roma tomatoes, very finely chopped

1 English Cucumber, very finely chopped

2 bunches of parsley, stems removed, washed and well-dried, very finely chopped

12-15 fresh mint leaves, stems removed, well dried finely chopped

2 green onion, white and green parts, very finely chopped

Salt to taste

3 Tablespoons fresh lemon juice

3 Tablespoons olive oil

* Wash the bulger wheat, and soak it in water for 5-7 minutes. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

* Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.

* Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.

* Now add the lemon juice and olive oil and mix again.

Basil Lemon Tuna Salad


2 (6-ounce) cans solid white tuna in water

1 teaspoon of fresh lemon juice

1 Tablespoon brown sugar

1/4 cup mayonnaise

1/2 teaspoon grated lemon zest

1/2 teaspoon table salt

1/4 teaspoon ground black pepper

3 Tablespoons minced red onion

1 Tablespoon prepared horseradish

2 Tablespoons minced basil

* Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even.

* Transfer tuna to medium bowl and mix in lemon juice and zest, brown sugar, salt, pepper, onion, horseradish and basil until evenly blended

* Fold in mayonnaise until tuna is evenly moistened.