GRILLED PACIFIC RIM TUNA SALAD
Pineapple and tuna are grill partners and toppers for a fresh dinner salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 19 g, TransFat 0 g
AHI TUNA WITH PONZU SAUCE
Seared ahi tuna shines in a simple 6-ingredient ponzu sauce. Serve with white rice on the side for a light, sushi-like meal any time the craving strikes.
Provided by Meggan Hill
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, lime juice, mirin, brown sugar, and cayenne pepper. Divide sauce in half and reserve half the sauce for dipping.
- Coat the tuna steaks in remaining ponzu sauce and marinate for at least one hour.
- In a large nonstick skillet over medium-high heat, heat oil until shimmering. Remove tuna steaks from marinade, wipe off excess, and add to skillet without moving. Sear 1 to 2 minutes per side for rare.
- Transfer to cutting board and let rest 5 minutes. Slice into 1/4-inch slices and garnish with scallions. Serve with white rice and reserved ponzu sauce for dipping.
Nutrition Facts : Calories 235 kcal, ServingSize 4 ounces, Carbohydrate 9 g, Protein 29 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 1190 mg, Fiber 1 g, Sugar 6 g
SALADE POISSON CRU (TAHITIAN RAW TUNA SALAD)
Pronounced PWAH-son with the 'n' being very soft, this tuna salad sounds divine. Having become a huge lover of true sushi and sashimi, tuna is one of my favourites so I'm excited to have found this method of preparing the tuna. I've included it for safe keeping and for ZWT #7. Servings and prep time are estimates.
Provided by Just_Ducky
Categories < 15 Mins
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tuna into ½-inch thick strips about 2 inches long.
- In a large bowl (preferably glass or stainless steal) combine the lime juice, coconut milk, and salt; stir to mix.
- Add the tuna, carrot, cucumber, tomato, green onions, chives, and lime zest. Stir to mix.
- Taste for seasoning.
- Serve immediately.
SIMPLE PONZU SALAD DRESSING
This dressing has a slight Asian taste with the honey and ponzu, but not sweet. The garlic gives it that kick! This would make a great dressing for a bold green salad with spinach and kale.
Provided by souplover Sue
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk olive oil, rice vinegar, ponzu sauce, honey, and garlic in a small bowl until blended.
Nutrition Facts : Calories 110.1 calories, Carbohydrate 6.8 g, Fat 9.3 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 126.5 mg, Sugar 5.8 g
COLD NOODLE SALAD WITH PONZU SAUCE
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
Provided by Elizabeth Andoh
Categories Pasta Side Quick & Easy Lunch Lemon Lime Chive Soy Sauce Simmer Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 portions
Number Of Ingredients 8
Steps:
- Make the ponzu sauce:
- Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
- Assemble the salad:
- If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.
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