Orange Citrus Tuna Salad Food

ORANGE CITRUS TUNA SALAD

Steps:

• in a large bowl stir together all dressing ingredients.
• stir in all salad ingredients except lettuce and oranges.
• on platter or individual salad plates place lettuce.
• spoon tuna salad on lettuce; arrange orange slices around tuna salad.
• serve.

SEARED TUNA WITH CITRUS SALSA

Steps:

• Rub tuna steaks with peppercorns and set aside while you make the salsa.
• To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.

CITRUS FENNEL SALAD

Steps:

• For the pickled fennel: Quarter the fennel bulb and cut out the core. Slice thinly across the fiber into quarter circles. In a medium bowl, toss together the fennel, salt, orange zest, orange juice and cider vinegar. Cover with plastic wrap and let sit at room temperature for about 15 minutes. At this point, the fennel is ready to use or it can be stored in the refrigerator for up to a week.
• For the salad: In a large bowl, toss together the arugula, olives, apples, pickled fennel with its juices, and olive oil. Toss gently with your hands or a wooden spoon.

SEARED TUNA WITH ORIENTAL CITRUS SAUCE

Steps:

• Make sauce:
• In a large saucepan combine citrus juices, tamari or soy sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce through a fine sieve into a bowl. (Sauce may be made 1 day ahead and chilled, covered. Reheat sauce before preceeding.)
• Preheat oven to 400°F..
• In a large non-stick skillet, heat oil over moderately high heat until hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1 minute on each side, transferring to a baking sheet. Coat and sear remaining 4 tuna steaks in batches in same manner. Cook tuna in middle of oven 3 minutes for medium-rare.
• Cut each tuna steak into 4 slices and arrange slices, cut side up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.

GRILLED CITRUS TUNA

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

ORANGE GINGER TUNA SALAD

Steps:

• In a medium bowl combine the tuna, orange pieces, mayonnaise, cashews, ginger, lemon juice and salt and pepper to taste. Mix well. Serve over a bed of spinach or lettuce leaves.

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
• Dressing
• Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

ROASTED FENNEL, ORANGE, AND TUNA SALAD

Steps:

• Cut fennel bulbs into 1-inch wedges. On a rimmed baking sheet, drizzle fennel with 2 tablespoons olive oil and sprinkle with salt. Roast at 400 degrees until golden, 30 minutes, flipping halfway through. Arrange on a platter with watercress, avocado, sliced oranges, and tuna. Juice 1/2 an orange and whisk in an equal amount of vinegar; whisk in olive oil and season. Drizzle over salad.

CITRUS TUNA SALAD

Steps:

• Mix all the ingredients in a bowl, adjust the seasoning, and serve.

TRIPLE CITRUS TUNA STEAK

Steps:

• Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
• Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
• Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
• While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
• Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
• Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
• To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.

EASY CITRUS TUNA SALAD - KOSHER PAREVE

Steps:

• Drain tuna of liquid and separate with fork.
• Add ginger, carrot, spring onion, corrinader, pine nuts, a squeeze of lime, orange, and grapfruit juice, salt and pepper to tase and small dices of grapfruit/orange to the tuna and mix thoroughly.
• Mold into a semi circle OR multiple egg size balls and place on a bed of baby lettuce.
• Drizzle with lime, orange, grapefruit juice (optional: olive oil).
• Place a dollup of dijonnaise on top of the tuna.
• Garnish with a few dices of orange or grapefruit and avocado (optional) and enjoy!