GRILLED TUNA SALAD
For this recipe you may substitute the tuna with halibut, marlin, swordfish or shark.
Provided by Hank
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat.
- Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.
- Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.
- Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 5.7 g, Cholesterol 63.8 mg, Fat 11.8 g, Fiber 2.3 g, Protein 34.9 g, SaturatedFat 1.8 g, Sodium 151 mg, Sugar 0.7 g
GRILLED TUNA SALAD
I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges
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.
GRILLED TUNA
Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.
Provided by Gordon Holland
Time 1h16m
Yield 4
Number Of Ingredients 5
Steps:
- Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
- Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
- Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g
GRILLED TUNA SALADE NIçOISE
Grilled Tuna Salade Niçoise
Categories Salad Fish Leafy Green Potato Picnic Lunch Salad Dressing Tuna Summer Capers Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make dressing:
- Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
- Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
- Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
- Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
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
NICOISE SALAD WITH GRILLED TUNA
This is our family's favorite Nicoise salad. You can substitute canned tuna or grilled chicken for the grilled tuna. Change out the vegetables to suit your taste. The dressing is the best part - flavorful enough to stand up to the potatoes and tuna, without overwhelming the greens. I like to use a mix of lettuces in this salad - for flavor and appearance. Serving size is a generous plateful.
Provided by dianegrapegrower
Categories Tuna
Time 45m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
- Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
- Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
- Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
- Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.
GRILLED TUNA WITH SALAD
Steps:
- Preheat an outdoor grill or the oven broiler.
- Put the tuna on a flat surface and cut away and discard the dark center streak or bones. Spoon the olive oil over the fish and sprinkle with salt, ground pepper, thyme and pepper flakes.
- If an outdoor grill is used, rub the rack lightly with olive oil. Place the fish, skin side up, on the grill. If the broiler is used, place the fish on a rack, skin side up, about 4 inches from the heat. Cook 3 minutes and turn; cook for another 3 minutes. If you wish the fish to be well done, cook 5 minutes on each side.
- Remove the fish and cut it into thin diagonal slices.
- Arrange one-quarter of the salad greens on each of four large plates. Arrange an equal number of fish slices on each plate, placing them in the center of the greens.
- Spoon equal amounts of the salad dressing over the salad greens and around the fish. Serve any remaining salad dressing on the side. Serve while the fish is still warm.
GRILLED TUNA WITH PARSLEY SALAD
Simple fresh ingredients make this quick healthy recipe the perfect dish for when friends come over
Provided by Good Food team
Categories Dinner, Main course
Time 17m
Number Of Ingredients 10
Steps:
- First make up the parsley salad by mixing all the ingredients together and stirring until completely combined. Set aside while you cook the tuna.
- Heat a griddle or frying pan until practically smoking. Rub the tuna with the olive oil and season with salt and pepper. Griddle the tuna steaks for 1 min on each side, turning them 90 degrees after 30 secs if you want criss-cross patterns. This will give you tuna that is medium-rare, but if you like it well-cooked give it a few more mins on each side. It's important not to move the fish around the pan before it's seared as it will stick and break up. The steak will release itself from the pan once it's ready to be turned.
- Serve each steak with half the salad, a lemon wedge for squeezing over and a few new potatoes, if you like.
Nutrition Facts : Calories 578 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYO
The recipe is from the wonderful Booby Flay! A fresh tuna salad sandwich just can't be beat, and I bet the Lemon-Habanero Mayo is makes this dish. I haven't tried this one yet, but DH is begging me to make it.....so we'll see ;)
Provided by SkinnyMinnie
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill to high.
- Place lemon juice in a small saucepan and bring to a boil (you can do this on the grill if you like). Cook until juice has reduced to 1/2 cup. Remove from heat and let cool slightly.
- Place lemon syrup, habanero, lemon zest, and mayo in a blender and blend until smooth.
- Season with salt and pepper to taste, and transfer to a large bowl.
- Add onions, celery, and parsley to mayo mixture, stir to combine and set aside.
- Brush tuna steaks with olive oil and season with salt and pepper on both sides.
- Grill for 3 min per side or slightly charred and cooked to medium doneness. Remove from grill and let rest for 5 minute before cutting.
- Cut tuna into small dice or flake with a fork. Add the tuna to the may mixture and gently mix until combined.
- Divide the tuna salad among 4 slices of bread. Top with a few sprigs of watercress and the remaining bread slices.
Nutrition Facts : Calories 501.4, Fat 24.1, SaturatedFat 4, Cholesterol 36.8, Sodium 792.2, Carbohydrate 57.9, Fiber 2.5, Sugar 11.6, Protein 18.7
GRILLED TUNA WITH MEDITERRANEAN CHOPPED SALAD
In a dish inspired by salade Nicoise, grilledyellowfin tunasteaks are accompanied by a chopped salad of green beans, tomatoes, and black olives.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Cover potatoes with cold water in a medium saucepan; add salt. Bring to a boil; cook until potatoes are tender, 10 to 12 minutes. Drain, and rinse under cold running water. Cut potatoes into 1/4-inch-thick slices; transfer to a large bowl.
- Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts; cook until almost tender, 4 to 5 minutes. Plunge haricots verts into ice-water bath; let cool completely. Drain, and cut haricots verts in half. Add to bowl with potatoes. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside.
- Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain. Grill bread, turning once, until slightly charred. Serve tuna with salad and bread.
DEE'S GRILLED TUNA WITH GREENS
Slices of moist, tender tuna top this colorful combination of fresh spinach, grape tomatoes, corn and edamame (green soy beans). The tangy vinaigrette sparks the salad's flavors. -Delawrence Reed, Durham, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 306mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
CAESAR SALAD WITH PEPPER-GRILLED TUNA
Categories Salad Fish Leafy Green Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Stir soy sauce and brown sugar in pie dish until sugar dissolves. Using mortar and pestle or spice mill, coarsely grind peppercorns. Dip both sides of tuna steaks in soy mixture. Sprinkle both sides of tuna generously with peppercorns, pressing to adhere. Grill tuna to desired doneness, about 2 minutes per side for medium-rare.
- Combine greens and radishes in large bowl. Toss with enough Caesar Vinaigrette to coat salad. Season to taste with salt and pepper. Divide salad among 6 plates. Cut tuna crosswise into thin slices; place alongside salad. Drizzle tuna and greens with remaining vinaigrette.
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.
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5/5 (2)Category Main Course, SaladCuisine ItalianCalories 720 per serving
- In a small bowl combine olive oil; lemon zest and juice; freshly chopped parsley; finely minced garlic clove and salt and pepper.
- Transfer 2 tbsp of the dressing to a separate bowl and brush it on both sides of the tuna. Let the tuna sit at room temperature for 30 minutes. Reserve the remaining dressing for the salad.
- In a large bowl combine the white beans; halved cherry tomatoes; red onion; black olives and tuna. Add the prepared dressing, reserving about 2 tbsp. for drizzling over the top, and toss to coat. Adjust seasoning, as needed.
GRILLED TUNA STEAK SALAD RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine MediterraneanCategory SaladServings 4Total Time 25 mins
- Prepare Marinate and Dressing - In a small bowl, combine all dressing ingredients. Whisk to emulsify. Divide into two bowls and set aside.
- Marinate Tuna - In one bowl with dressing, add tuna steaks. Coat to cover in dressing. Set aside for 10-15 minutes and no longer.
- Grill Tuna - Preheat grill on medium. Spray with cooking oil spray. Remove tuna from marinade and discard the marinade. Sprinkle tuna with fresh crushed black pepper. (optional) Place on hot grill. Cook undisturbed until bottom 1/3 of steak is cook. Flip and cook other side until now side down tuna is cooked 1/3 leaving middle 1/3 rare. Remove grilled tuna steaks on a plate and let rest for 5 minutes before carving.
- Grill Peaces - While tuna is grilling. Season halved peaches with pinch of salt. Place cut side down until grill marks appear on cut side. Remove grilled peaches from grill. Set aside.
GRILLED TUNA RECIPE SICILIAN STYLE - GRILLED TUNA STEAKS ...
From honest-food.net
5/5 (9)Total Time 35 minsCategory Main Course, SaladCalories 234 per serving
- To make the salad, saute the sliced onion in 2 tablespoons of olive oil over high heat until they blacken a bit on the edges, about 4 minutes or so. Add the garlic, cook another 30 seconds or so, then turn off the heat. Add the tomatoes, olives, capers and roasted red pepper to the pan and toss to combine. Add the remaining olive oil and salt and pepper to taste; you might not need more salt, as the olives and capers are salty. When the salad has cooled a bit toss in the oregano, basil and mint.
- When you're ready to cook the fish, get your grill nice and hot, and clean the grates well. Pat the tuna dry and coat with oil. Grind some black pepper over the fish. Using tongs, grab a crumpled piece of paper towel you have dipped in some vegetable oil and wipe down the grill grates.
- Grill the tuna for at least 2 minutes per side, depending on how thick the pieces are and how well-done you like your tuna. Slice it crosswise and serve atop the salad with some crusty bread and a good white or rosé wine.
GRILLED TUNA WITH CHILE-LIME MANGO SALAD RECIPE - LOUIS ...
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Servings 4Total Time 1 hr 20 minsCategory Seafood
- Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with coconut charcoal briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill. Adjust vents as needed to maintain an internal temperature of 300°F. Place shallot and dried red chile on unoiled grates. Grill, covered, turning occasionally, until chile is bright red and crisp, 6 to 8 minutes; remove from grill. Continue grilling shallot until very soft, about 20 minutes more. Remove from grill; let cool 10 minutes. Peel shallot; discard skins. Adjust grill vents to increase temperature to 475°F. Remove top grate, and coat with oil; place on grill.
- Mash chopped lemongrass with a mortar and pestle until finely ground. Add sugar and grilled chile; mash until well combined. Add peeled shallot; mash until mixture forms a mostly smooth paste. Transfer mixture to a small bowl; stir in lime juice and fish sauce. Set aside.
- Rub tuna with oil; sprinkle with salt. Place on oiled grates. Grill at 475°F, uncovered, until tuna is cooked to a depth of 1/4 inch but middle is still red, about 3 minutes per side. Transfer to a cutting board; cut into 1/4-inch-thick slices.
- Place mango, rau ram leaves, lime leaves, and Fresno chile slices in a large bowl. Drizzle with 2 tablespoons lemongrass dressing, and toss to coat. Divide salad among 4 plates; top evenly with tuna slices. Drizzle about 2 teaspoons lemongrass dressing over each serving of tuna; reserve remaining dressing for another use.
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Ratings 13Calories 593 per servingCategory Sandwich
- Place 2 pieces of bread, buttered side down in a frying pan over medium heat. Toast on first side and then flip to second side.
ASIAN GRILLED TUNA SALAD WITH CREAMY GINGER DRESSING ...
From weightwatchers.com
Cuisine JapaneseCategory Lunch,DinnerServings 4Total Time 2 hrs 33 mins
- In a small bowl, whisk together soy sauce, vinegar, ginger, garlic, sugar and oil; remove 3 tablespoons to a cup. Add mayonnaise, water, salt and sriracha to cup; cover dressing and chill until ready to serve.
- Place tuna in a glass dish and pour remaining soy sauce mixture over top; toss to coat, cover and marinate in refrigerator for at least 2 hours or up to 4 hours.
- Off heat, coat a grill rack or grill pan with cooking spray; heat to high heat. Remove tuna from dish; discard marinade. Cook tuna until grill marks are evident, about 3 to 4 minutes per side for medium-rare (or longer for well done). Let rest for 1 to 2 minutes and then slice thinly across the grain.
- Combine lettuce, tomatoes, carrots and cucumber in a large serving bowl; drizzle with reserved dressing. Top with tuna; garnish with scallions. Yields about 2 cups vegetables, 3 1/2 ounces tuna and 1 1/2 tablespoons dressing per serving.
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4/5 Total Time 25 minsServings 4
- Light a grill. In a large bowl, whisk the olive oil with the red wine vinegar and season with salt and pepper. Add the tomatoes, scallions, cucumber, red onion and basil and toss to coat. Refrigerate the salad.
- In a small bowl, whisk the mustard with the balsamic vinegar and blend in the hot water. Season with salt and pepper.
- Brush the tuna steaks with olive oil and season with salt, pepper and the oregano. Grill the tuna over a hot fire until lightly charred on the outside and rare inside, about 2 minutes per side. Transfer to a carving board.
- Mound the tomato salad on plates. Thickly slice the tuna steaks and transfer to the plates. Drizzle the tuna with the balsamic dressing and serve.
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Servings 4Total Time 45 minsCategory SaladCalories 875 per serving
- Boil 2 pots of water. One for the hard-boiled eggs and one for the baby potatoes. Boil three eggs for 8-9 minutes to get a medium plus temperature on the yolk. Drain water and set the cooked eggs aside.
- Next, you will add the petite gold potatoes to the second pot of boiling water. Cook until they are fork tender, about 15 minutes.
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Ratings 5Category Entree, SaladCuisine AmericanTotal Time 35 mins
- 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.
- Cut the vegetables into 1/2 inch cubes and place in a large bowl. Add the cooked couscous, the dressing, and the chopped green onions and stir well. Add the tuna and lightly toss. Serve immediately or cover and keep refrigerated until ready to eat (up to 2 days)
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