Tuna Fiesta Food

FIESTA TUNA SALAD SANDWICHES

Fiesta Tuna Salad Sandwiches image

Sometimes I make a tuna melt out of this sandwich and serve warm. The tuna salad spread is also yummy as a dip. -Kimberly Stewart, Omaha, Nebraska

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

6 cans (5 ounces each) white water-packed tuna, drained and flaked
1 large red onion, chopped
2 medium tomatoes, chopped
2/3 cup reduced-fat mayonnaise
2 jalapeno peppers, seeded and finely chopped
1/4 cup lemon juice
2 garlic cloves, minced
1 teaspoon seafood seasoning
1 teaspoon coarsely ground pepper
2 loaves (14 ounces each) ciabatta bread, split
3/4 pound sliced pepper Jack cheese
12 lettuce leaves

Steps:

In a large bowl, combine the first nine ingredients; spread over bread bottoms. Layer with cheese and lettuce. Replace bread tops. Cut each loaf into six slices.

Nutrition Facts : Calories 451 calories, Fat 18g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 920mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.

GRILLED TUNA WITH GARLIC FRIES

Grilled Tuna with Garlic Fries image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, melted
2 cloves garlic, minced
Kosher salt
1 pound frozen shoestring French fries (about 6 cups)
1 cup fresh parsley
1/2 cup fresh oregano
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons white wine vinegar
Pinch of red pepper flakes
4 plum tomatoes, cored and halved lengthwise
Freshly ground pepper
4 1-inch-thick tuna steaks (6 ounces each)

Steps:

Put a baking sheet in the middle of the oven; preheat to 450 degrees F. Preheat a grill to high. Mix the melted butter with half of the garlic and 1/4 teaspoon salt in a large bowl; set aside. Spread the fries in a single layer on the hot baking sheet and bake until crisp and golden, about 25 minutes.
Meanwhile, puree the remaining garlic, the parsley, oregano, olive oil, vinegar, 3/4 teaspoon salt, the red pepper flakes and 2 tablespoons water in a blender or food processor to make a sauce; set aside.
Brush the cut sides of the tomatoes with olive oil; season with salt and pepper. Brush the tuna steaks all over with about 2 tablespoons of the herb sauce; season with salt and pepper. Oil the grill grates. Grill the tuna until marked, 2 to 4 minutes per side for medium. Grill the tomatoes cut-side down until marked, about 3 minutes.
Add the fries to the bowl with the garlic butter and toss. Season the tomatoes with salt and pepper. Serve the tuna with the tomatoes and fries; drizzle the remaining herb sauce over the tuna and tomatoes.

Nutrition Facts : Calories 590, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 75 milligrams, Sodium 928 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 41 grams, Sugar 2 grams

TUNA CEVICHE

Tuna Ceviche image

Provided by Aarón Sánchez

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 teaspoon chopped garlic
1 teaspoon chopped ginger
1/2 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons chopped cilantro
1 pound sashimi quality yellowfin tuna
1/2 teaspoon aji amarillo*
1/2 rocoto pepper puree*
*available in Latin American specialty stores

Steps:

In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

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