HEALTHY ASIAN TUNA SALAD
A nutrient-packed, healthy tuna salad recipe with a spicy Asian kick.
Provided by Kate
Categories Lunch
Time 15m
Number Of Ingredients 11
Steps:
- Drain the tuna and flake with a fork in a medium-sized mixing bowl. Add the carrots, onion, craisins and cilantro and mix together.
- In a small bowl, combine the mayonnaise, soy sauce, chili powder, sesame oil, cayenne pepper, and minced ginger.
- Stir the mayonnaise mixture into the tuna mixture until well combined.
Nutrition Facts : Calories 118 kcal, Carbohydrate 7 g, Protein 14 g, Fat 3 g, Cholesterol 24 mg, Sodium 470 mg, Sugar 4 g, ServingSize 1 serving
ASIAN TUNA SALAD
It's spicy and super-addictive! Serve with lettuce as lettuce wraps. Great with crackers and pita bread, too.
Provided by mimilulu
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 14
Steps:
- Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
- Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 10.4 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 305.8 mg, Sugar 7.1 g
SPICY SESAME TUNA SALAD
Provided by Damaris Phillips
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the mayonnaise, sesame oil, lime juice, chili garlic paste, black sesame seeds and red pepper flakes in a large bowl. Fold in the tuna and green onions and season with salt. Refrigerate for 1 hour before serving.
SPICY ASIAN TUNA SALAD
Do yourself a favor and try this fabulous variation on traditional tuna salad. It's good for everyday use on top of a salad with an asian vinagrette and can also be served with crackers at a dinner party. If you like a little crunch in your tuna salad feel free to substitute red onion for the green onion or add some chopped up celery. I created this recipe on a whim for use in my sushi rolls and have it posted under "Spicy Tuna Salad Sushi Roll" with a lot of detailed instructions on how to prepare the rolls.
Provided by OwlMonkey
Categories Spreads
Time 2m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Drain your tuna well and mix all of the tuna salad ingredients together. Everyone's different in how spicy they like their food, so you may want to taste it and add a little more spice to make it to your liking. Refrigerate until ready to use.
- Serve with crackers for a delicious appetizer or on a tuna salad; you may even want to try it as a twist on the regular tuna salad sandwich. Enjoy!
Nutrition Facts : Calories 98.3, Fat 4.8, SaturatedFat 0.9, Cholesterol 20.4, Sodium 230.9, Carbohydrate 3.1, Fiber 0.2, Sugar 0.8, Protein 10.3
SPICY TUNA SALAD SUSHI ROLL
This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com.
Provided by OwlMonkey
Categories Spreads
Time 1h
Yield 8-10 rolls
Number Of Ingredients 13
Steps:
- Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
- Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don't have a rice cooker.
- Put the rice vinegar and sugar in a small pot over medium heat.
- Stir until the sugar has melted into the rice vinegar.
- Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don't have a hangiri.
- Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
- To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
- Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
- Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
- Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.
- Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.
- Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.
Nutrition Facts : Calories 273.6, Fat 5.9, SaturatedFat 1.1, Cholesterol 18.7, Sodium 96, Carbohydrate 41.4, Fiber 1.6, Sugar 8.9, Protein 12.9
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