Colorful Chopped Salad With Oil Cured Tuna Food
CHOPPED SALAD WITH TUNA
The secret to making a great chopped salad is to cut the ingredients into chunks that are all the same size and to include contrasting textures. Instead of using tuna, try leftover cooked chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place vinegar in a large salad bowl. Add 1/4 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil in a steady stream, whisking to emulsify.
- Add the remaining ingredients to the bowl, and toss well to combine.
SEARED TUNA SALAD WITH ASIAN VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
- Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
- Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.
ITALIAN TUNA SALAD
We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.
Provided by Food Network Kitchen
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
- Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper. Serve cold, with bread or greens, if desired.
Nutrition Facts : Calories 230 calorie, Fat 15 grams, SaturatedFat 3 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 29 grams
BEST EVER TUNA SALAD
To be honest, I am not known for my great cooking but this is a dish even my son loves. Sometimes my husband even eats it for breakfast! It's so simple, just a few ingredients mixed together and you're done!
Provided by ellison52
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Empty tuna and packing water into a bowl. Break up the tuna until it is in fine shreds.
- 2. Add the rest of the fruit and vegetables and mix well.
- 3. Add mayo and pickle juice and you're done!
- Mixture should be nicely damp, Perfect for sandwiches or crackers!
Nutrition Facts : Calories 142.7, Fat 6.2, SaturatedFat 1.1, Cholesterol 28.5, Sodium 913.1, Carbohydrate 7.4, Fiber 1.5, Sugar 5.2, Protein 14
BAKED HALIBUT WITH CHOPPED OLIVE SALAD
The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
- Preheat oven to 375°F. Oil rimmed baking sheet. Place fish on sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Pour white wine around fish. Bake until fish is opaque in center, about 12 minutes.
- Transfer fish to plates. Spoon chopped olive salad over fish and serve.
CREAMY AND CRUNCHY TUNA SALAD SUPREME
This tuna salad is made special with the addition of cream cheese and chopped raw carrots. Red peppers make it pretty and one or two other vegetables, fruits or nuts keep it changing and interesting. I developed this recipe after I tasted cream cheese in a salmon salad sandwich at a funeral lunch in Canada many years ago. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.
Provided by Joan Newman
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 2.2 g, Cholesterol 37.1 mg, Fat 11 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 4.1 g, Sodium 119.3 mg, Sugar 0.9 g
TUNA-TOPPED CHOPPED SALAD-TO-GO
This HEALTHY LIVING chopped salad is ready to eat on the go, made with tuna, feta and the classic Greek veggie trio of tomatoes, cucumbers and red onions.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 8
Steps:
- Spoon dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
- Refrigerate until ready to pack in insulated lunch bag.
- Shake container to coat salad with dressing just before serving.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
GOURMET TUNA SALAD
The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.
Provided by Patricia Jones
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
- In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
- Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.
Nutrition Facts : Calories 396.2 calories, Carbohydrate 4.1 g, Cholesterol 52.1 mg, Fat 32.4 g, Fiber 1.3 g, Protein 22.5 g, SaturatedFat 6.3 g, Sodium 908 mg, Sugar 1 g
CHOPPED SALAD WITH FETA, OLIVES, AND PITA CROUTONS
Categories Salad Cheese Leafy Green Olive Pepper Quick & Easy Feta Bell Pepper Lettuce Gourmet
Yield Serves 2 generously as a side dish
Number Of Ingredients 10
Steps:
- In a skillet heat olive oil over moderate heat until hot but not smoking and cook pita, stirring occasionally, until golden. Season croutons with salt and pepper to taste and transfer to paper towels to drain.
- In a large bowl combine romaine, bell peppers, onion, feta, and olives and drizzle with extra-virgin olive oil and vinegar. Add croutons and salt and pepper to taste and toss to combine.
TUNA SALAD COMPOSéE
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect. Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard. It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
Provided by Toby Cecchini
Categories easy, lunch, quick, salads and dressings, side dish
Time 5m
Yield About 2 cups
Number Of Ingredients 11
Steps:
- Mix all the ingredients well with a fork in a medium-size, nonreactive bowl. Taste and adjust the lemon juice and pepper. The salad can be made up to 3 days in advance and refrigerated.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 0 grams
MY LIGHT AND SPICY TUNA SALAD
Spicy Tuna salad You're only using 1 tablespoon on mayo for the WHOLE thing! The rest of this salad is packed with veggie and spicy stuff that will improve your circulation (good for you) Don't eat that deli crap any more! Make your own and go very, very easy on the mayo - remember whatever you put in your mouth will end up sticking to the inside of your arteries!
Provided by SugarHATER
Categories Vegetable
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything but the bread together.
- Spread on Eziekel sprouted bread and eat.
- or add this on top of a baby spinach salad.
Nutrition Facts : Calories 76, Fat 1.4, SaturatedFat 0.3, Cholesterol 14.8, Sodium 396.9, Carbohydrate 3, Fiber 0.8, Sugar 1, Protein 12.7
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