Spicy Lime Tuna Salad Food

10-MIN MEDITERRANEAN TUNA SALAD (BOLD & HEALTHY)

Steps:

• To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
• To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
• Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.

SPICY SESAME TUNA SALAD

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.

TANGY LIME TUNA SALAD

Steps:

• drain the oil from the tuna.
• place the tuna into a bowl and with the help of a fork flake it.
• in another bowl mix together, mayonnaise, salt, pepper, sugar, sauce and lemon juice.
• add in the parsley and corriander and finally the onion and the fish.
• just before serving, in a bowl mix together the lettuce, lemon juice, salt and sugar.
• place these leaves on the serving plate.
• on these put the salad and give it the shape of a fish.
• other than being served as a salad, it can also be used as a sandwich spread.

SPICY LIME TUNA SALAD

Steps:

• Open the 2 cans of tuna and use the lid to squeeze out as much water as you can over a sink.Take off the lids and set aside.
• Take 1 cap full of lime juice in each can and just let it sit until tuna is used again.
• Get about 4 paper towels and stack them. manuever the bacon on the paper towels. Place in the microwave for about 3 minutes. (The benefit to microwaving bacon is only for the crispness.)
• While that's goin, spice up the dill relish. Add the cayenne, pepper, and garlic with the relish and mix thoroughly.
• Take the two cans of tuna and drain out all the extra lime juice. Now mix in the tuna. (make sure you do not "blend" you want the tuna to be decently chunky.
• Put in the mayo and parm, and mix.
• Set out about 20-24 tortilla chips on a couple of plates. Rip up the cheese and place evenly on each tortilla. Take out the bacon and place in the tortillas for probably 20 seconds or until the cheese looks "sweaty". Take out and spoon out 1 teaspoon or more of the tuna salad on each of the tortilla chips.
• Dab the bacon to get off extra grease. Break up the bacon into about dime size pieces and place evenly ontop of the whole tortilla/tuna salad spread.
• You can always add and/or take away ingredients in tuna salad. Enjoy.

SOY-LIME MARINATED GRILLED TUNA WITH CUCUMBER SALAD

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.