Tuna Chickpea Fennel And Orange Salad Food

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MEDITERRANEAN CHICKPEA TUNA SALAD



Mediterranean Chickpea Tuna Salad image

What's better than a nutritious lunch that's ready in under 10 minutes? Nothing! This Mediterranean Chickpea Tuna Salad is filled with vegetables like tomatoes, cucumber and onion and drizzled with a simple lemon dressing, making it an easy, stress-free lunch recipe.

Provided by Erin

Categories     lunch

Time 10m

Number Of Ingredients 10

15 oz. chickpeas (drained and rinsed (1 can))
5 oz. albacore or skipjack tuna (liquid drained (1 can))
1 cup grape tomatoes (sliced)
1/3 cup cucumber (sliced)
2 tbsp red onion (sliced or diced)
2 tbsp feta cheese
1 tsp fresh parsley (chopped)
3 tbsp lemon juice (or more to taste)
2 tbsp olive oil
salt and pepper to taste

Steps:

  • Place all ingredients into a bowl and toss to combine. Adjust lemon juice, salt and pepper as needed.
  • Enjoy!

Nutrition Facts : Calories 404 kcal, Carbohydrate 7 g, Protein 4 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 197 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

MEDITERRANEAN CHICKPEA TUNA SALAD



Mediterranean Chickpea Tuna Salad image

This Mediterranean Chickpea Tuna Salad is the perfect dish for when you're trying to eat lighter but still want a delicious meal.

Provided by Platings and Pairings

Categories     Salad

Time 15m

Number Of Ingredients 14

3 2.3-ounce pouches tuna
1 15-ounce can chickpeas (rinsed and drained)
1/2 cucumber (seeded and diced)
1 red bell pepper (diced)
1/4 red onion (minced)
1/2 cup Kalamata olives (pitted and minced)
¼ cup minced fresh parsley
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 cloves garlic (grated or finely minced)
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Flake the tuna into a salad bowl and add chickpeas, cucumber, red pepper, onion, Kalamata olives and parsley. Toss gently.
  • Whisk together the dressing ingredients and add them to the salad bowl. Toss everything together to coat and serve.

Nutrition Facts : Calories 294 kcal, Carbohydrate 6 g, Protein 12 g, Fat 30 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 875 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

ROASTED FENNEL, ORANGE, AND TUNA SALAD



Roasted Fennel, Orange, and Tuna Salad image

Fennel and citrus are a natural pair, and together with creamy avocado and oil-packed tuna fish, they make a vibrant and delicious salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 fennel bulbs
Olive oil
Salt and pepper
Trimmed watercress
1 sliced avocado
2 peeled and sliced oranges
2 cans drained oil-packed tuna
1/2 orange, juiced
White wine vinegar

Steps:

  • Cut fennel bulbs into 1-inch wedges. On a rimmed baking sheet, drizzle fennel with 2 tablespoons olive oil and sprinkle with salt. Roast at 400 degrees until golden, 30 minutes, flipping halfway through. Arrange on a platter with watercress, avocado, sliced oranges, and tuna. Juice 1/2 an orange and whisk in an equal amount of vinegar; whisk in olive oil and season. Drizzle over salad.

ORANGE FENNEL SEARED TUNA SALAD



Orange Fennel Seared Tuna Salad image

Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 19

1 tablespoon fennel seed
1 whole star anise
1 tablespoon whole black peppercorns
4 teaspoons dried orange peel
2 teaspoons ground ginger
Pinch of ground cloves
1/4 teaspoon ground cumin
1 1/2 teaspoons coarse salt
2 teaspoons sugar
1 1/4 pounds tuna steak
Juice of 1 orange
1 tablespoon white-wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 head red-leaf lettuce, torn into bite-size pieces
1 cucumber, cut into 1/2-inch-thick rounds
1/2 medium red onion, cut into thin moons
1/2 pint cherry tomatoes, cut in half
3 ounces feta cheese, for garnish

Steps:

  • Place the fennel, anise, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until seeds are aromatic, about 3 minutes. Transfer seeds and orange peel to a spice grinder; cool slightly. Pulse until finely chopped but not powdery. Transfer to a bowl; stir in the ginger, cloves, cumin, 1 teaspoon salt, and sugar. Set aside.
  • Place tuna in a glass baking dish, and sprinkle each side with 1 1/2 tablespoons spice mixture. Pat with hands to make it stick. Cover with plastic, refrigerate, and let marinate for 20 minutes.
  • Make dressing: Whisk the orange juice and vinegar in a small bowl. Whisk in the pepper and remaining 1/2 teaspoon salt. Slowly whisk in 2 tablespoons oil until combined. Set dressing aside.
  • Heat remaining teaspoon oil in a nonstick skillet over medium heat until hot but not smoking. Add reserved tuna; cook until golden, 3 to 4 minutes. Flip; cook until bottom is golden, 3 to 4 minutes. Tuna should be well browned and crisp on outside, rare to medium on the inside.
  • Place lettuce, cucumber, onion, and tomatoes on a platter. Slice the tuna, and arrange on greens. Drizzle with dressing, and garnish with feta. Serve.

Nutrition Facts : Calories 214 g, Cholesterol 36 g, Fat 11 g, Fiber 1 g, Protein 21 g, Sodium 352 g

TUNA AND CHICKPEA SALAD



Tuna and Chickpea Salad image

This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 10m

Number Of Ingredients 8

2 cans (15.5 ounces each) chickpeas, drained and rinsed
1 small onion, diced
2 small garlic cloves, minced
1/4 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons red-wine vinegar
2 cans (6 ounces each) solid white tuna, packed in olive oil, drained and flaked
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine cans of chickpeas, drained and rinsed, diced small onion, minced small garlic cloves, chopped fresh parsley, and olive oil and red-wine vinegar. Fold in solid white tuna packed in olive oil, drained and flaked. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 367 g, Fat 16 g, Fiber 6 g, Protein 29 g

SEARED TUNA, WHITE BEAN AND FENNEL SALAD



Seared Tuna, White Bean and Fennel Salad image

Rich tuna and creamy white beans are the foundations of a favorite warm-weather Mediterranean salad, often accented with tomatoes and onion. Here, well-seasoned tuna fillet is instead seared rare in a cast-iron skillet, though it could also be grilled over hot coals. But feel free to use best-quality canned tuna, and skip the cooking altogether. The crisp, thinly sliced fennel adds freshness and mirrors the fennel seed in the seasoning.

Provided by David Tanis

Categories     dinner, lunch, quick, snack, salads and dressings, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 to 1 1/2 pounds tuna fillets, in 2-inch-thick slices
Salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon fennel seeds, toasted and coarsely ground
1 teaspoon dried fennel pollen (optional)
Extra-virgin olive oil
1 small to medium red onion
6 cups cooked cannellini or other white beans
4 tablespoons fresh lemon juice, more to taste
1 teaspoon lemon zest
2 garlic cloves, pressed or minced to a paste
1/2 teaspoon crushed red-pepper flakes
2 smooth, pale green medium fennel bulbs
2 tablespoons freshly chopped parsley
1 tablespoon chopped fennel fronds

Steps:

  • Season tuna generously on both sides with salt, then sprinkle with the black pepper, fennel seed and pollen (if using). Drizzle very lightly with olive oil and rub the seasoning into the fillets with your hands. Set aside at room temperature.
  • Peel and dice the onion and soak in ice water for 10 minutes (this will tame its bite). Drain the beans and put in a bowl. Add a generous sprinkling of salt and 2 tablespoons lemon juice and stir. Drain onions and add to beans. Stir in 1 tablespoon olive oil and toss to coat. Transfer to a serving platter and set aside at room temperature.
  • Make the dressing: In a small bowl, whisk together 2 tablespoons lemon juice, the lemon zest, garlic, a pinch of salt, crushed red pepper and 3 tablespoons olive oil.
  • Place a wide cast iron pan over high heat. When it is hot, add tuna. Cook for about 2 minutes, until a golden brown crust forms, then flip and cook for 1 to 2 minutes more. Take care not to let the spices scorch; reduce the heat if necessary. The exterior of the fish will be cooked, but the interior will be quite rare. For medium-rare, cook an additional 2 minutes on the second side. Remove from pan and transfer to a cutting board to cool.
  • Using a very sharp knife or mandoline, slice fennel crosswise into very thin slices. Salt lightly and toss with dressing. Arrange dressed fennel around the edge of the platter, surrounding the beans.
  • Cut the tuna in ½-inch slices and arrange over beans. Sprinkle with parsley and fennel fronds and serve at room temperature.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 6 grams, Carbohydrate 131 grams, Fat 8 grams, Fiber 34 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 958 milligrams, Sugar 8 grams, TransFat 0 grams

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