WATERMELON AND CUCUMBER SALAD WITH HOISIN-LIME DRESSING
This is a nice refreshing salad, ideal for the hot summer months. I have tried many watermelon salads, but I always seem to head back to this one. The flavours are quite unique.
Provided by Abby Girl
Categories Melons
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut cucumber into 1/2" pieces. Cut the watermelon in chunks or use a melon ball utensil and make rounds. Chop cilantro and mint, set aside.
- Important step: Combine watermelon and cucumbers in medium bowl. Cover with plastic wrap and refrigerate at least 15 minutes and up to 4 hours. Drain; discard liquid.
- Whisk lime juice and hoisin sauce in a small bowl to blend. Pour dressing over watermelon cucumber mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with cilantro, mint and peanuts.
- Adjust the seasoning if necessary.
Nutrition Facts : Calories 177.2, Fat 9.9, SaturatedFat 1.4, Cholesterol 0.2, Sodium 286.9, Carbohydrate 19.9, Fiber 2.8, Sugar 11.2, Protein 6.1
SOY-LIME MARINATED GRILLED TUNA WITH CUCUMBER SALAD
Make and share this Soy-Lime Marinated Grilled Tuna With Cucumber Salad recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger and brown sugar (makes 1 1/2 cups).
- Stir well.
- Pour half the mixture into a shallow dish large enough to fit the fish.
- Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes.
- If refrigerating, remove the fish from the refrigerator 15 minutes before grilling.
- Meanwhile, cut the cucumbers in half lengthwise.
- Using a spoon, scoop out the seeds.
- Cut the cucumbers into 1/4-inch-thick slices crosswise (makes about 2 cups).
- Add the cucumbers, carrot, chile pepper, scallion and sesame seeds to the remaining marinade, and refrigerate until ready to serve.
- Remove the fish to paper towels and discard the marinade in the dish.
- Pat the excess marinade from the tuna.
- With a pastry or barbecue brush, brush the fish with additional olive oil.
- On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided).
- Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well.
- When slightly cooled, cut into thick slices.
- Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter.
- Place the fish on top, and drizzle additional marinade over the fish.
- Serve immediately.
Nutrition Facts : Calories 393.8, Fat 12.7, SaturatedFat 2, Cholesterol 76.5, Sodium 2122.4, Carbohydrate 25.2, Fiber 3.6, Sugar 12.3, Protein 46.8
SEARED TUNA & CUCUMBER SALAD
This Asian-inspired sharing salad is topped with flavour-packed marinated tuna steaks - great for lunch or a light dinner
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 40m
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
- Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
- Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.
Nutrition Facts : Calories 254 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.9 milligram of sodium
TUNA MAYO RICE BOWL
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, grains and rice, seafood, main course
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
- Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
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