10-MIN MEDITERRANEAN TUNA SALAD (BOLD & HEALTHY)
Healthy tuna salad without mayo, prepared the Mediterranean way with lots of crunchy vegetables, fresh herbs, and a zesty Dijon dressing! I like using wild-caught Albacore or Yellowfin tuna, and I tend to choose tuna packed in water. To change up this easy tuna salad, add some chopped pink pickles, diced carrots, chopped bell peppers, or different fresh herbs. Serve healthy tuna salad in a pita sandwich, in lettuce wraps, or as an appetizer over sweet roasted tomatoes.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 16
Steps:
- To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
- To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
- Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
Nutrition Facts : Calories 193.7 kcal, Sugar 1.5 g, Sodium 371.8 mg, Fat 14.7 g, SaturatedFat 1.9 g, Carbohydrate 5.6 g, Fiber 1.9 g, Protein 12.1 g, Cholesterol 20 mg, UnsaturatedFat 11.8 g, ServingSize 1 serving
SALAD NICOISE WITH SEARED TUNA
Steps:
- To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
- Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
- Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
- To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
TUNA SALAD
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
OUTER BANKS FRESH TUNA SALAD
One bite of this tuna, and you'll never want to eat tuna from the can again! This would be a perfect choice to serve at your next party... or most any time!
Provided by geraldine quesenberry
Categories Tuna Salads
Time 1h
Number Of Ingredients 9
Steps:
- 1. Flake tuna and mix well using your hands with all ingredients. Store in refrigerator up to 7 days. Makes 4 pounds.
TUNA SALAD WITH FRESH DILL
An easy to make tuna salad. Can be served inside of hollowed out tomatoes or papayas.
Provided by Jessica
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 5
Number Of Ingredients 8
Steps:
- In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 2.3 g, Cholesterol 7.9 mg, Fat 0.3 g, Fiber 0.2 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 78.3 mg, Sugar 1.4 g
THAI TUNA SALAD
Fresh tuna salad with tomatoes, onion, garlic and coriander (cilantro).
Provided by Wayne Klintworth
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, mix together fish sauce, lime juice, and honey. Place tuna in a large, plastic, resealable bag, and pour fish sauce mixture over the tuna. Refrigerate for 1 hour.
- Heat 2 tablespoons olive oil in a wok over high heat. When the oil is very hot, almost smoking, place 1/2 tuna in pan; cook and stir for 1 minute, or until desired doneness. Transfer cooked fish to a large bowl. Repeat with remaining oil and tuna.
- Toss warm fish with tomatoes, green onion, red chile pepper, cilantro, and basil. Serve.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 10.7 g, Cholesterol 57.8 mg, Fat 8.4 g, Fiber 1.7 g, Protein 31.6 g, SaturatedFat 1.3 g, Sodium 603.8 mg, Sugar 7.3 g
FRESH TUNA SALAD
Make and share this Fresh Tuna Salad recipe from Food.com.
Provided by PollyB
Categories Tuna
Time 36m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Coat a baking sheet with cooking spray.
- Brush the tortillas on both sides with the oil, then cut them into 1/4-by-3-inch strips.
- Toss the strips with 1/4 teaspoon of the salt and the sesame seeds.
- Lay the strips out on the prepared baking sheet and toast in the oven 8 to 10 minutes, turning once, or until they are crisped and lightly browned.
- Meanwhile, sprinkle the tuna with the remaining salt, pepper and cumin.
- Coat a broiling pan or grill pan with cooking spray, heat, then add the tuna and cook for about 3 minutes on each side for rare (or until cooked to desired degree of doneness).
- Let the tuna stand 2 to 3 minutes before cutting with the grain into 1/4-inch-thick strips.
- Combine the cheese, yogurt and lime juice in a bowl.
- Gently toss the tuna with the lettuce, roasted pepper strips and the dressing.
- Divide the salad among 4 dinner plates, and top with the tortilla"croutons" (alternatively, the crisped tortilla chips can be tossed in with the salad just before serving).
Nutrition Facts : Calories 4426.9, Fat 151.4, SaturatedFat 39.9, Cholesterol 973.6, Sodium 3819.2, Carbohydrate 94.9, Fiber 8.3, Sugar 17.9, Protein 630.1
TART AND CRUNCHY FRESH TUNA SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and is no longer pink in the center.
- Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.
- Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork!
FRESH SEARED TUNA STEAK SALAD
Make and share this Fresh Seared Tuna Steak Salad recipe from Food.com.
Provided by Abby Girl
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet or grill pan sprayed with cooking spray, cook tuna over medium high heat for about 5 mnutes, turning once, or until medium rare. Set aside.
- To make salad; In a serving bowl, toss lettuce, tomatoes, onion s and olives.
- Dressing: In a small bowl, combine dressing ingedients, reserving 1 tsp sesame seeds.
- Slice tuna thinly; place over top of salad. Pour dressing over; toss gently. Sprinkle with cilantro and remaining sesame seeds.
THE BEST TUNA SALAD
The best tuna salad recipe is a classic! It whips up quick for a light and fresh lunch served with crackers, in lettuce cups or on toast.
Provided by Kristin Maxwell
Categories Lunch
Time 10m
Number Of Ingredients 8
Steps:
- In a medium sized bowl, combine all ingredients and mix until well combined.
- You can add more or less mayonnaise to taste.
- Serve with crackers, on lettuce cups or as a sandwich.
Nutrition Facts : Calories 248 kcal, Carbohydrate 3 g, Protein 9 g, Fat 22 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 27 mg, Sodium 544 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g, ServingSize 1 serving
SUMMERTIME PASTA SALAD WITH FRESH TUNA
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry.
- Meanwhile, grill or broil the tuna 2 to 3 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like tuna rare, substitute canned tuna which you don't cook.) When the tuna is done remove it to a plate for later.
- In a large mixing bowl combine the olive oil, corn, peppers, red pepper flakes and optional mayonnaise. Toss the pasta with the olive oil, corn and peppers.
- Portion out the pasta. Cut the tuna into thin diagonal strips and pile them in the center of the pasta; garnish with chives.
FRESH TUNA SALAD
There is no comparison between canned and fresh tuna salad. The taste of fresh is just so good! This salad can be used as stuffing for tomatoes, avocados, for sandwiches or as an appetizer with crackers. It's very easy to make, too. I don't like my tuna salad to have a lot of mayonnaise so you may want to add more, to taste. You may also want to play around with the spices, sometimes instead of Old Bay I'll use chopped jalapenos or add chopped fresh herbs like dill and chives. *To note, one reviewer questioned the amount of time I suggest boiling the fish and here's my answer to that: "This recipe is not for a Rare Tuna salad, it's more of a tuna salad for sandwiches, more like the diner tuna salad they make out of tinned tuna, only much better. If you are in search of a recipe for seared tuna to use in Salad Nicoise, this is not it".
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large pot with about 1 quart of water and add the liquid crab boil.
- Bring to a boil.
- Add the tuna and boil, on medium, for about 15 minutes, or until the tuna starts breaking apart easily.
- Remove from the heat, drain, and place the tuna in a large bowl.
- With a fork and small paring knife break apart, or shred the tuna, however you prefer it. We like a combination of shreds and little chunks.
- Then toss in the celery and onion.
- Mix the mayonnaise and the Old Bay and stir into the tuna.
- Taste and adjust seasonings. Sometimes I will add salt, pepper, hot sauce -- you decide how spicy you want it.
- You can serve it at room temperature or chilled.
Nutrition Facts : Calories 139.4, Fat 7.2, SaturatedFat 1.4, Cholesterol 24.9, Sodium 131.2, Carbohydrate 4.6, Fiber 0.5, Sugar 1.6, Protein 13.6
GRIDDLED TUNA WITH BEAN & TOMATO SALAD
The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
- Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
- Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
- Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.
Nutrition Facts : Calories 565 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 54 grams protein, Sodium 0.67 milligram of sodium
FRESH TUNA (OR SALMON) SALAD
Here is a simple recipe using fresh tuna or salmon. The fish can be either poached or broiled. This salad makes a lovely presentation at a luncheon or dinner party.
Provided by 2Bleu
Categories Tuna
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make vinagrette by mixing all ingredients well. Set aside.
- POACHED FISH: In a medium skillet, bring 1-2 quarts water to simmer. Cut fish into 1" cubes and drop into water. Simmer 1-2 minutes. Drain carefully and allow to cool.
- BROILED FISH: Cut fish into 1" cubes and place on a parchment lined baking sheet. Spray fish with butter flavored cooking spray if desired and sprinkle with lemon seasoning (such as Greek seasoning blend or Mrs. Dash). Broil 1-2 minutes watching so as not to burn. Remove from broiler and allow to cool.
- Arrange salad greens onto a serving platter or individual salad plates. Carefully place the fish onto the greens. Gently spoon the vinagrette over top and serve.
Nutrition Facts : Calories 231.3, Fat 16.6, SaturatedFat 2.6, Cholesterol 21.6, Sodium 197.8, Carbohydrate 5.6, Fiber 2.1, Sugar 2.2, Protein 15.2
FRESH HERB TUNA SALAD
This is adapted from the tuna salad at Noah's Bagels. The dill and green onion add a fresh herby flavor, the celery adds a satisfying crunch and the minimal amount of mayo makes this much more like a salad than the tuna goo normally presented as "tuna salad." It's quite good in a sandwich (or bagel!) as well - it helps to use your hand or an ice cream scoop to compress the salad onto the bread.
Provided by op_tic_nerve
Categories Lunch/Snacks
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients in a bowl and serve!
Nutrition Facts : Calories 119.9, Fat 2.7, SaturatedFat 0.7, Cholesterol 37.5, Sodium 353.8, Carbohydrate 1.2, Fiber 0.5, Sugar 0.5, Protein 21.4
FRESH TUNA AND FETA SALAD
One can of tuna can solve your hunger issues in just a few minutes. If you have some feta cheese on hand, it's even better. You can make this healthy and delicious salad right away!
Provided by Raluca Cristian
Categories Fish & seafood, gluten-free, nut-free, Salad, salty
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Add the lettuce to a bowl. Also, add the cherry tomatoes, red onion, cucumber, red and yellow bell pepper, and black olives. Toss everything to combine the ingredients. Add the salad to a large salad plate.
- Add the feta cubes and the canned tuna. Drizzle the olive oil. If you want, season with salt, pepper, and drizzle fresh lemon juice.
Nutrition Facts : Calories 430 calories, Protein 32 grams, Fat 26 grams, Carbohydrate 21 grams
FRESH TUNA SALAD
Provided by Sheila Lukins
Categories Salad Quick & Easy Dinner Lunch Tuna Spring Summer Pan-Fry Parade Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Heat the oil in a large, nonstick skillet over medium-high heat. Sear the tuna on the first side for 5 minutes, until lightly browned. Turn with a spatula and sear for 3 minutes longer or until cooked to your preference. Let the tuna rest for 5 minutes.
- 2. Flake the tuna into 1x1/2-inch pieces and remove to a large bowl. Toss gently with the celery, apple, and scallions. Season with salt.
- 3. Fold mayonnaise and basil into the tuna. Serve in radicchio cups with toasted peasant bread.
FRESH TUNA SALAD SANDWICH
Provided by Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Poach tuna in salted water for 3 to 4 minutes until cooked through. Flake and pull apart. Combine with mayonnaise, mustard, relish, onion and celery, herbs, salt and pepper. Spoon on rolls. Top with some sliced sweet pickles and potato chips.
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- Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 tablespoon of the fresh lemon juice. Stir the celery, onion and olives into the dressing. Using a fork, break the tuna into 1-inch pieces, then fold into the dressing. Season with salt.
- Set 2 avocado halves on each of 4 plates, skin side down. Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining 1 tablespoon of fresh lemon juice. Spoon about 1/2 cup of the tuna salad into the center of each avocado half. Top the tuna salad with the pea shoots or alfalfa sprouts and serve.
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