Pacific Rim Tuna Salad Plate Food

GRILLED PACIFIC RIM TUNA SALAD

Steps:

• Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
• On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
• Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
• Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.

TUNA SALAD PLATE

Steps:

• In a large bowl combine tuna, lemon zest and lemon juice. Use a pastry knife to mix the tuna. Season with fine sea salt and white pepper to taste.
• Add remaining ingredients and mix until combined. Season with fine sea salt and white pepper to taste.
• Cover Tuna Salad with plastic and chill for 30-minutes.
• Serve on chilled salad plated with Iceberg lettuce .
• Garnish Tuna Salad with Cherry tomatoes, radishes and dill pickles.

TUNA SALAD PLATE

Steps:

• In a large bowl combine tuna, lemon juice, garlic powder, thyme, celery salt, white pepper and mayonnaise. use a Pastry Knife to mix the tuna. Season with fine sea salt and white pepper to taste.
• Add green onions, carrots, cilantro, sweet pickle relish and hard-boiled egg. Mix salad until all ingredients are combined.
• Season Tuna Salad with fine sea salt and white pepper to taste.
• Cover with plastic wrap and chill for 20-minutes.
• Place romaine lettuce leaves on salad plate and add tuna. Place sliced tomatoes, dill pickles on plate and serve.
• Garnish with Fresh Cilantro Sprigs.

AUTUMN SALAD PLATE (MOOSEWOOD)

Steps:

• Preheat the oven to 400°F Lightly oil a rimmed baking sheet.
• Scrub the winter squash and peel it , if desired; otherwise keep skin on. Halve the squash through the stem end and scoop out the seeds. Cut the halves horizontally into 1/2" slices. Small squash give you nice crescents, but if the squash is large, cut the slices into halves or thirds. In a large bowl, toss the squash pieces with the oil. Lay the squash out on the prepared baking sheet about 1/2" apart, and sprinkle with salt. Bake until easily pierced with a fork, about 20 minutes. Remove from the oven and set aside to cool.
• While the squash bakes, spread the pepitas out on a small baking tray and, if they are not already salted, sprinkle with salt. Toast in the oven for about 5 minutes, or until somewhat puffed and crunchy. Set aside to cool.
• Slice or cube the cheese. Quarter the pears lengthwise, remove the core, and slice thinly. To keep the cut surfaces of the pears from turning brown, sprinkle them with lemon juice. Make the dressing (see instructions below).
• On a large platter or individual plates, make a bed of the greens. Arrange the roasted squash, pear slices and cheddar on top. Drizzle on the dressing and sprinkle with the toasted pepitas and cranberries.
• To Make the Pear-Thyme Dressing: Core the pear and cut it into chunks, no need to peel it.
• Put the pear, thyme, water, vinegar, salt and black pepper into a blender and puree. With the blender running, slowly pour in the oil.
• Taste, and add mustard and honey or maple syrup, if desired.

PACIFIC-RIM CAESAR SALAD

Steps:

• Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
• Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
• Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
• Available at Asian markets and in the produce section of some supermarkets.
• ** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

TUNA SALAD PLATE FOR ONE

Steps:

• Mix together tuna, egg, celery and mayonnaise.
• Make salad base with romaine lettuce, topped with a variety of sliced vegetables.
• Place 1/2 cup tuna on top.

PACIFIC RIM'S WALDORF SALAD

Steps:

• In a bowl combine mayonnaise, vanilla yogurt, maple syrup, seasoned rice vinegar, sea salt, white pepper and whisk dressing until smooth.
• Add diced apples and pears to salad.
• In a small saute pan melt butter, add coconut, almonds, toast until light brown and add to salad.
• Fold in celery, raisins and grapes. Season with salt and pepper to taste. Cover salad with plastic and chill for 10 minutes.
• Cover chilled salad plate with Red Leaf Lettuce, place salad on plates.
• Garnish salads with fresh chopped cilantro.

PACIFIC RIM MANGO AND SEAFOOD SALAD

Steps:

• In a bowl combine 1-teaspoon salt,1-teaspoon black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1-tablespoon cilantro and lemon thyme. Whisk in 2-tablespoons olive oil, add shrimp, scallops and toss.
• In a hot saute pan add 1-tablespoon butter and sauté shrimp 2-3 minutes or until are golden brown. Add 1-tablespoon cilantro, toss shrimp, remove and hold warm.
• Add 1-tablespoon butter and sauté scallops 2-3 minutes or until golden brown. Add 1-tablespoon cilantro, toss scallops, remove and hold warm.
• In a small bowl combine lemon juice, lime juice, cilantro, lime zest and thyme. Wisk in olive oil 1-tablespoon at a time until dressing is smooth. Season with salt and pepper to taste.
• Assemble the salad:.
• Combine lettuce and spinach in a bowl and toss. Divide lettuce on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce.
• Place 2 warm shrimp and 2 warm scallops on top of each salad.
• Drizzle cilantro-lime dressing over each salad and serve.
• Garnish with chopped cilantro and lemon wedges.

PACIFIC RIM TUNA SALAD PLATE

Steps:

• In a large bowl combine tuna, bell pepper, carrot, Maui onion, Pepperoncino peppers, fresh herbs, garlic powder, Hawaiian sea salt and lemon pepper. Use a "Pastry Knife" to mix salad until all ingredients are combined.
• Fold in chopped hard boiled egg. Season to taste with Hawaiian sea salt and Lemon pepper to tastes. Chill Tuna Salad for 30-minutes.
• Garnish for the plate:.
• Place chopped Butter Lettuce on four (4) Chilled Salad Plates with 4-ounce scoop of Tuna Salad. Place Jalapeno Stuffed Green Olives, Cherry Tomatoes, Sliced Red Radishes and Sliced Kosher Dill pickles on plates.