GRILLED TUSCAN TUNA SALAD
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
- Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
- For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
- For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
- For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.
NO-MAYO TUNA COUSCOUS SALAD RECIPE
Easy couscous salad recipe with tuna, beans and fresh vegetables and herbs. Super healthy and satisfying.
Provided by The Mediterranean Dish
Categories Salad
Time 17m
Number Of Ingredients 16
Steps:
- In a salad bowl, combine the kidney beans, tomatoes, onions, chives, parsley and capers. Mix. Break the tuna up with a fork and add to the bean mixture.
- Add the the spices, salt and pepper, vinegar, lemon juice and olive oil. Mix everything gently to combine. Set aside for a few minutes to the flavors combine.
- Heat the Wild Garden Couscous Pilaf according to package instructions. This only takes 90 seconds in the microwave.
- Transfer the couscous pilaf from package to a serving platter. Top with the tuna salad. Add boiled eggs and onion slices. Enjoy at room temperature.
MARINATED GRILLED TUNA STEAK
The secret to a perfect tuna steak is to cook it as you would a rare or medium-rare steak, overcooking will produce a tough dry fish, the center needs to be pink -- plan ahead the steaks need to marinade for 8-24 hours, prep time includes refrigeration time --- I have made this in the past many times it is *very* good!
Provided by Kittencalrecipezazz
Categories Tuna
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine all marinade ingredients until well blended.
- Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this).
- Pour the marinade over the tuna steaks and turn to coat.
- Cover with plastic wrap.
- Refrigerate 8-24 hours (turning a couple of times during chilling).
- Preheat the grill to HIGH heat.
- Oil the grill grate.
- Remove the steaks from marinade (discard any marinade) and place on a plate.
- Season lightly with freshly ground black pepper on both sides.
- Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!).
- Delicious!
MARINATED BROILED TUNA WITH SAUCE NICOISE
Succulent, seared tuna is served with a sauce full of the flavors of classic Nicoise salad-ripe tomato, olives, lemon peel, garlic and onion. Serve this dish alongside a traditional salad, or with couscous or quinoa.This recipe is adapted from Pierre Franey and The New York Times. It was originally published in the South Florida Sun Sentinel.
Categories Entrees
Time 39m59S
Yield 4
Number Of Ingredients 15
Steps:
- Step 1: Preheat broiler or outdoor grill to high.
- Step 2: Place 4 (6-ounce) center-cut tuna steaks in a dish. Season both sides with salt and pepper to taste. Brush both sides with 2 tablespoons olive oil. Add 4 sprigs fresh thyme (or 2 teaspoons dried), 2 crumbled bay leaves, 4 small sprigs fresh rosemary (or 2 teaspoons dried) and 1/8 teaspoon red pepper flakes. Cover with plastic wrap and let stand for 20 minutes.
- Step 3: Boil a pan of water. Place 4 ripe plum tomatoes in the boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
- Step 4: In a small saucepan over medium-high heat, place 4 tablespoons olive oil. When hot, add 1/2 cup sliced fennel, 1/2 cup sliced red onion and 2 teaspoons coarsely chopped garlic. Cook briefly until wilted. Add the tomatoes, 4 pitted black olives, 2 teaspoons grated lemon rind and 2 tablespoons red wine vinegar. Cover and simmer for 5 minutes.
- Step 5: Transfer the fennel mixture to a blender or food processor fitted with a blade attachment. Add 3 tablespoons chopped fresh basil and blend 5 to 7 seconds, taking care that the sauce remains coarse. Transfer sauce to a saucepan, season with salt and pepper, to taste, reheat briefly. Keep warm.
- Step 6: If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 2 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 2 minutes longer, or to desired doneness.
- Step 7: If grilling, place the steaks on a hot grill, cover and cook 2 minutes. Turn the fish, cover and cook about 2 minutes or to desired doneness.
- Step 8: Serve with prepared sauce around the fish and sprinkle with the remaining 1 tablespoon basil.
Nutrition Facts : ServingSize 1 serving, Calories 404 calories, Sugar 3 g, Fat 22 g, Carbohydrate 8 g, Cholesterol 66 mg, Fiber 3 g, Protein 43 g, SaturatedFat 3 g, Sodium 701 mg
TUNA COUSCOUS SALAD
Make and share this Tuna Couscous Salad recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring 1/2 cup water to a boil in a medium pan: stir in couscous.
- Remove pan from the heat; cover and let stand 5 minutes.
- Fluff the couscous with a fork and set aside.
- In medium bowl combine vinegar, olive oil, mustard, salt pepper, sugar and garlic powder and stir to blend.
- Add the couscous, bell pepper, cucumber, onion, raisins, tuna, and corn and toss to coat.
- Cover and chill for at least 1 hour to let the flavors blend.
BROILED TUNA COUSCOUS SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat broiler to high, or preheat outdoor grill.
- To prepare tuna, put it on a plate and sprinkle both sides with salt and pepper and brush with a mixture of the oil and thyme. Cover closely with plastic wrap and let stand until ready to broil or grill.
- If broiling, arrange steak on a rack and place under broiler, about 6 inches from heat source. Broil 4 minutes with door partly open. Turn steak and continue broiling, leaving door open, about 4 minutes more.
- If grilling, put steak on hot grill and cover. Cook 4 minutes. Turn fish, cover grill and cook about 4 minutes more. Remove fish; let cool.
- To prepare couscous, heat oil in a small saucepan. Add onion, garlic and cumin and cook, stirring, until vegetables are wilted. Add water, salt and pepper. Bring to a boil and add couscous, stirring. Cover closely. Remove from heat and let stand 5 minutes. Put in a bowl to cool.
- Meanwhile, combine all ingredients for salad dressing in a large bowl. Blend well with a wire whisk. Check for seasoning.
- Cut tuna into bite-size pieces and add to the couscous in the bowl. Pour dressing over all and toss well. Serve immediately.
TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES
Steps:
- In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock plus hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
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- Prepare couscous according to package directions and set aside. Prepare the vinaigrette dressing and set aside.
- Preheat the grill to medium heat. Place the sliced veggies in a large bowl, coat each slice with a little olive oil and season with a little salt and pepper. Grill the vegetables until all sides are charred and tender, about 5-10 minutes. Remove to a cutting board to cool slightly.
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