Spicy Tuna Or Salmon Salad Food

SPICY SALMON SALAD

Spicy Salmon Salad image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 18

Ingredients

1 1/2 tablespoons fennel seeds
1 teaspoon dried minced onion
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Two 6- to 8-ounce middle-cut skin-on salmon fillets (responsibly farmed)
1 tablespoon olive oil
2 handfuls arugula
2 handfuls spinach leaves
1/2 medium red onion, diced
1/2 fennel bulb, finely sliced, plus small handful fennel fronds
1 tablespoon balsamic vinegar, or more to taste
Pinch of kosher salt
Pinch of freshly ground black pepper
1 tablespoon olive oil

Steps:

For the rub: Put the fennel seeds in a small bowl and crush lightly with the back of a wooden spoon. Add the dried onion, cayenne, cumin, oregano, paprika, salt and pepper and mix together.
For the salmon: Spoon the rub onto the salmon fillets on both sides and rub in. (Don't do this more than 5 minutes ahead of cooking or it will start to affect the fish and soften it.)
Heat a large pan over high heat, add the olive oil and heat until very hot. Add the salmon fillets skin-side down. Cook on high until the flesh turns opaque about halfway up the side of the fillets, about 5 minutes. Cover with a lid or an inverted frying pan. Turn the heat off and leave it for 5 minutes; the heat and steam will cook the top of the fish so it will be crisp on the bottom and cooked through.
For the salad: Meanwhile, add the arugula and spinach to a bowl. Add the red onion to the center and scatter the fennel and fronds around the edges of the bowl. Drizzle the balsamic only on the red onion. Sprinkle the rest of the salad with salt and pepper and drizzle with the olive oil. Toss everything together.
Add a heap of salad to 2 plates and top each with a salmon fillet.

SPICY TUNA AND HUMMUS SALAD

Spicy Tuna and Hummus Salad image

Hummus replaces mayo in this recipe for a flavorful twist on a favorite sandwich food. Makes 4 generous-sized portions. Pack them individually for a quick and nutritious lunch. Serve with a handful of spinach and a slice of tomato on light whole wheat bread.

Provided by spiritedcharm

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

½ (8 ounce) jar roasted red peppers, drained
4 (5 ounce) cans water-packed tuna, well drained
4 hard-boiled eggs, chopped
½ cup roasted garlic hummus
1 bunch green onions, chopped
2 stalks celery, finely chopped
2 tablespoons Sriracha sauce
2 tablespoons capers
4 teaspoons seafood seasoning (such as Old Bay®)

Steps:

Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.

Nutrition Facts : Calories 342.6 calories, Carbohydrate 12.4 g, Cholesterol 270.8 mg, Fat 12.6 g, Fiber 4.5 g, Protein 43.4 g, SaturatedFat 3.2 g, Sodium 1813.9 mg, Sugar 3.1 g

FRESH TUNA (OR SALMON) SALAD

Fresh Tuna (Or Salmon) Salad image

Here is a simple recipe using fresh tuna or salmon. The fish can be either poached or broiled. This salad makes a lovely presentation at a luncheon or dinner party.

Provided by 2Bleu

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb fresh tuna filets (or salmon filets)
1 head lettuce (or greens assortement)
4 tablespoons extra virgin olive oil
4 tablespoons vinegar, red wine
1 garlic clove, minced
3 plum tomatoes, halved
1/2 cup scallion, chopped
1 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Steps:

Make vinagrette by mixing all ingredients well. Set aside.
POACHED FISH: In a medium skillet, bring 1-2 quarts water to simmer. Cut fish into 1" cubes and drop into water. Simmer 1-2 minutes. Drain carefully and allow to cool.
BROILED FISH: Cut fish into 1" cubes and place on a parchment lined baking sheet. Spray fish with butter flavored cooking spray if desired and sprinkle with lemon seasoning (such as Greek seasoning blend or Mrs. Dash). Broil 1-2 minutes watching so as not to burn. Remove from broiler and allow to cool.
Arrange salad greens onto a serving platter or individual salad plates. Carefully place the fish onto the greens. Gently spoon the vinagrette over top and serve.

Nutrition Facts : Calories 231.3, Fat 16.6, SaturatedFat 2.6, Cholesterol 21.6, Sodium 197.8, Carbohydrate 5.6, Fiber 2.1, Sugar 2.2, Protein 15.2

SPICY TUNA OR SALMON SALAD

SPICY TUNA OR SALMON SALAD image

Categories Salad Soup/Stew Fish Fry Sauté Dinner Lunch Salad Dressing

Yield 2

Number Of Ingredients 11

Ingredients

1 pound very fresh tuna or salmon steak, cut 1-inch thick
2 tablespoons olive oil, plus extra for brushing
1 limes, zest grated
1 teaspoon wasabi powder
2 tablespoons freshly squeezed lime juice (3 limes)
1 teaspoons soy sauce
5 dashes hot sauce (recommended: Tabasco)
1/2 avocado
1/4 cup minced green onions, white and green parts(2 green onions)
1/8 cup red onion, small diced
salt and pepper to flavor

Steps:

Brush the fish with olive oil, and sprinkle with salt and pepper. Place the fish in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter. Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette. Cut the fish in chunks and place it in a large bowl. Add the green onions and red onion and mix well. Pour the vinaigrette mixture over the fish and carefully mix.

FRESH SPINACH SALAD WITH SPICY TUNA

Fresh Spinach Salad With Spicy Tuna image

Make and share this Fresh Spinach Salad With Spicy Tuna recipe from Food.com.

Provided by Larawithoutau

Categories Lunch/Snacks

Time 4m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 (5 ounce) can light chunk tuna in water, drained
1/2 tablespoon mayonnaise
1 tablespoon hot pepper relish
2 teaspoons monterey jack pepper cheese, shredded
2 cups baby spinach leaves, washed & torn
1/2 tablespoon red onion, diced
1 slice crisp bacon, crumbled

Steps:

Drain tuna. Combine mayonnaise & pepper relish, stir into tuna. Place spinach & diced onion in the bowl and top with tuna, shredded cheese & crumbled bacon.

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