LEMONY TUNA & ASPARAGUS SALAD BOX
A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon
Provided by Sara Buenfeld
Categories Lunch
Time 13m
Number Of Ingredients 8
Steps:
- Put a pan of water on to boil with a steamer above. When boiling, lower the eggs into the water and steam the asparagus above for 8 mins.
- Meanwhile, gently toss all the other ingredients together and arrange on plates or in rigid containers. Plunge the eggs into cold water to cool them a little, then peel and quarter. Add the eggs and asparagus to the tuna salad. Will keep in the fridge for 2 days.
Nutrition Facts : Calories 279 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium
ASPARAGUS & TUNA SALAD
Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
Provided by Sarah Cook
Categories Lunch, Main course
Time 32m
Number Of Ingredients 12
Steps:
- Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
- Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
- Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
- Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.
Nutrition Facts : Calories 490 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
ASPARAGUS NICOISE SALAD
I've used my Nicoise as an appetizer or a main-dish salad, and it's a winner every time I put it on the table. Here's to a colorful, make-ahead salad! -Jan Meyer, St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water. , To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.
Nutrition Facts : Calories 233 calories, Fat 8g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 583mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE AND FRIED CAPERS
Provided by Molly Stevens
Categories Potato High Fiber Lunch Tuna Asparagus Radish Spring Chive Capers Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For vinaigrette:
- Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For salad:
- Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.
- Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
- Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.
- Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.
QUINOA AND ASPARAGUS SALAD
I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
- Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
- Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams
TUNA, ASPARAGUS & WHITE BEAN SALAD
Make and share this Tuna, Asparagus & White Bean Salad recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
- Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.
Nutrition Facts : Calories 483.6, Fat 7.6, SaturatedFat 1.6, Cholesterol 43.7, Sodium 550.2, Carbohydrate 58.7, Fiber 15.5, Sugar 3.4, Protein 47.5
CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS
Provided by Food Network
Time 35m
Number Of Ingredients 16
Steps:
- In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
- In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
- Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
- Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.
AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE
Steps:
- In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
- Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.
TUNA, ASPARAGUS AND FETA SALAD
Try this salad with BBQ salmon or crab cakes with brown rice for a complete meal or just the salad for a lunch time treat.
Provided by SueVM
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix the romaine/iceberg lettuce, diced tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Nutrition Facts : Calories 300.4, Fat 16.2, SaturatedFat 6.2, Cholesterol 62.4, Sodium 694.5, Carbohydrate 11.8, Fiber 4.2, Sugar 6.2, Protein 28.6
LIMONCELLO TUNA AND ASPARAGUS
A healthy recipe from the Eat Right section of Shape Magazine Summer 2009. After making this recipe, I wanted to add a few notes. I marinated my tuna for about 12 hours and the only flavor that really stood out was the rosemary. . .perhaps you might want to add some additional lemon juice and lemon zest to the marinade. I then let the reserved marinade sit for 24 hours in the fridge to infuse the flavors which was nice; I strained mine as I don't care for "herby" stuff and mixed it with the warm asparagus (then skipped the salad part). A nice meal.
Provided by januarybride
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together olive oil, limoncello, and herbs.
- Reserve 1/4 cup of the mixture and put the rest in a 1 gallon zip top bag.
- Add tuna to the bag and chill for 2-4 hours, turning over occasionally.
- Discard marinating liquid in the bag and season tuna with salt and pepper.
- Grill asparagus and lemon slices until tender; season with salt and pepper.
- Sear tuna on very hot (greased) grill for 1-2 minutes per side for rare (cook longer if you like).
- While tuna in cooking. . . In a large bowl, toss lettuce, shallots, lemon juice and reserved marinade; divide among 4 plates.
- Slice tuna against the grain and arrage it over the lettuce on each plate.
- Serve asparagus on the side with lemon slices as garnish.
Nutrition Facts : Calories 464.9, Fat 29, SaturatedFat 4.2, Cholesterol 76.5, Sodium 85.6, Carbohydrate 8.5, Fiber 2.9, Sugar 1.9, Protein 43.6
TUNA, ASPARAGUS & WHITE BEAN SALAD
A nourishing spring salad, ready in minutes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack
Time 15m
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
- Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.
Nutrition Facts : Calories 275 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 1.28 milligram of sodium
TUNA & ASPARAGUS BAKE
Make and share this Tuna & Asparagus Bake recipe from Food.com.
Provided by SodaHub
Categories < 60 Mins
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180 degrees.
- Place drained tuna in square casserole, spread asparagus spears over tuna.
- Beat eggs add cheese and cream, mix together and pour over tuna and asparagus.
- cook for 45minutes until top a golden brown -- .
Nutrition Facts : Calories 346.6, Fat 26.8, SaturatedFat 15.7, Cholesterol 208.8, Sodium 621.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.3, Protein 18.5
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