Tuna Dressing Food

TUNA MACARONI SALAD

Steps:

• Cook macaroni in a large pot of boiling salted water until done. Drain.
• Marinate macaroni in Italian dressing for 2 to 3 hours or overnight.
• Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

THOUSAND ISLAND TUNA SALAD

Steps:

• Mix all ingredients until well blended; cover.
• Refrigerate at least 1 hour or until ready to serve.

TUNA POKE

Steps:

• Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

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.

SASHIMI TUNA SALAD WITH MINT LIME CILANTRO DRESSING

Steps:

• Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.
• Preheat an outdoor grill for high heat and grease the grate.
• Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.
• Sprinkle tuna with salt and black pepper.
• Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna.
• Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.

TUNA DRESSING

Steps:

• Place all of the ingredients into the bowl of a small food processor and process until creamy, 1 1/2 minutes. Serve as a salad dressing or a dip. Store in an airtight container for up to 4 days.

TUNA PATTIES WITH RANCH DRESSING

Steps:

• Set aside 3/4 cup of the breadcrumbs.
• Combine all ingredients, except oil and reserved breadcrumbs.
• Form 8 patties, coating each side with the reserved bread crumbs.
• Heat appx.
• 1 tbl.
• oil in nonstick skillet over medium heat.
• Cook 4 patties for 4-5 minutes on each side.
• You may need to add additional oil when you're frying them.
• Add more oil and cook remaining 4 tuna patties.
• Serve immediately.

15 BEST TUNA STEAKS

Steps:

• Mix all the ingredients of marinade. Reserve 2 tbsp of this marinade as dressing in a small bowl. Use rest to marinate tuna. You can marinate at least 30 minutes to couple of hours in refrigerator.
• Cook the grains according to the instruction on packet.
• Chop and dice the veggies and fruit.
• Heat oil to smoking hot in a pan. Pat dry the fish and place it in a pan.
• Watch closely as you are searing the fish. Cook 30-45 seconds per side to make it cooked outside and rare in the middle.
• Rest for couple of minutes and cut into thin slices with sharp knife.
• Place cooked rice in a bowl. Arrange fish slices along with diced mangoes, chopped red cabbage, edamame. Drizzle the dressing over all of your bowl. Sprinkle sesame seeds generously.

TUNA SALAD (BASIC)

Steps:

• Combine all ingredients.
• Chill.
• Serve on toast, bagels, make sandwiches or stuff in tomatoes.