Tuna Salad For Mayo Haters Food

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TUNA POKE BOWLS



Tuna Poke Bowls image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups sushi rice
Kosher salt
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 cup frozen shelled edamame
3 scallions, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated peeled fresh ginger
1 pound sushi-grade tuna, cut into 1/2-inch cubes
1/2 English cucumber, peeled and finely chopped
Toasted sesame seeds, for topping

Steps:

  • Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
  • Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
  • Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
  • Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.

HERBED TUNA STEAKS



Herbed Tuna Steaks image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves stripped
6 sprigs thyme, leaves stripped
3 scallions
3 tablespoons extra-virgin olive oil
2 1-pound center-cut tuna steaks (about 1 inch thick)
Kosher salt and freshly ground pepper

Steps:

  • Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.
  • Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.
  • Transfer to a cutting board and let rest 5 minutes before slicing.

CRISPY TUNA CAKES WITH LEMON CHILI MAYO



Crispy Tuna Cakes with Lemon Chili Mayo image

All the flavor of crab cakes at a fraction of the price. These crispy patties are made with canned tuna and a few basic seasonings you probably already have in your fridge and pantry. Prep these in advance then cook them just before serving or pull them together from scratch for a super quick dinner any night of the week. These tuna cakes are perfect served with mixed greens or your favorite veggie side or tuck them into burger buns for a warm and savory twist on an old-fashioned tuna sandwich.

Provided by Alejandra Ramos

Categories     appetizer

Time 25m

Yield 8 tuna cakes (4 servings)

Number Of Ingredients 17

Two 5- to 6-ounce cans tuna packed in oil or water, drained
2 to 3 slices sandwich bread, torn into small pieces (about 1/2 cup total) or 1/2 cup plain breadcrumbs
1 tablespoon brown or Dijon mustard
1/3 cup mayonnaise
1 large lemon, zested and juiced
1/4 small red onion, finely diced (about 2 tablespoons)
1/4 cup parsley, finely chopped
1 large garlic clove, grated
2 teaspoons seafood seasoning, such as Old Bay seasoning (can substitute Cajun seasoning)
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
Olive oil, for frying
3/4 cup mayonnaise
1 lemon, zested and juiced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Lemon wedges, for serving, optional

Steps:

  • For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
  • Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
  • Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
  • Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
  • Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

WHITE BEAN TUNA SALAD



White Bean Tuna Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

Steps:

  • In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
  • Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

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

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.

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