Tuna Harusame Salad Food

THE BEST TUNA SALAD

The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

A REALLY GOOD TUNA SALAD

A Really Good Tuna Salad image

A classic...and the only tuna salad recipe you'll ever need.

Provided by Jennifer Segal

Categories Salads

Time 20m

Yield 2 cups (enough for 4 sandwiches)

Number Of Ingredients 10

Ingredients

2 (5-ounce) cans chunk white tuna packed in water
½ cup mayonnaise, best quality such as Hellmann's or Duke's
2 ribs celery, finely diced
2 scallions, light and dark green parts, thinly sliced
1 tablespoon fresh lemon juice (from 1 lemon)
¾ teaspoon Dijon mustard
2 tablespoons sweet pickle relish
3 tablespoons finely chopped flat-leaf parsley
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

Drain the tuna in a fine mesh strainer. With the tuna in the strainer, use paper towels to pat and blot the tuna until completely dry. Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined. Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.

Nutrition Facts : Calories 288, Fat 23 g, Carbohydrate 4 g, Protein 16 g, SaturatedFat 4 g, Sugar 3 g, Fiber 1 g, Sodium 460 mg, Cholesterol 41 mg

BEST EVER TUNA SALAD

Best Ever Tuna Salad image

Creamy, delicious tuna salad with a surprise ingredient!

Provided by Kristy

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

2 eggs
2 (5 ounce) cans tuna, drained
1 (6 ounce) can crabmeat, shredded
½ cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
½ teaspoon dried dill weed
⅛ teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
¾ cup finely chopped onion

Steps:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g

SEARED TUNA SALAD WITH ASIAN VINAIGRETTE

Seared Tuna Salad with Asian Vinaigrette image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/2 lime, juiced
1 teaspoon grated ginger
1 teaspoon Chinese mustard
1 tablespoon chopped cilantro
1/2 cup canola oil
1 1/2 pounds Ahi tuna loin, cut in 4 strips
Salt and pepper
2 tablespoons dark sesame oil
1/3 cup sesame seeds
1 bunch mizuna greens
1 bunch arugula greens
3 cups torn red leaf lettuce
3 cups torn green leaf lettuce
2 green onions, chopped
1/2 cup fried rice noodles
1/4 cup slivered almonds, toasted
1 navel orange, peeled and sectioned

Steps:

In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.