Asparagus Tuna Salad Recipes

ASPARAGUS & TUNA SALAD

Steps:

• Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
• Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
• Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
• Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.

TUNA, ASPARAGUS & WHITE BEAN SALAD

Steps:

• Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
• Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

SEARED TUNA SALAD WITH HERBES DE PROVENCE, GRILLED FINGERLING POTATOES, HICKORY SMOKED SALT & SHAVED ASPARAGUS SALAD

Steps:

• For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.
• In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.
• For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
• For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.
• For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.
• To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.

CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS

Steps:

• In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
• In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
• Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
• Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.

SPANISH-STYLE TUNA SALAD

Steps:

• Toss salad greens, oil, vinegar, salt and pepper in large bowl.
• Add remaining ingredients; toss.

TUNA, ASPARAGUS, AND NEW POTATO SALAD WITH CHIVE VINAIGRETTE AND FRIED CAPERS

Steps:

• For vinaigrette:
• Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For salad:
• Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.
• Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
• Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.
• Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.

TUNA & ASPARAGUS BAKE

Steps:

• Preheat oven to 180 degrees.
• Place drained tuna in square casserole, spread asparagus spears over tuna.
• Beat eggs add cheese and cream, mix together and pour over tuna and asparagus.
• cook for 45minutes until top a golden brown -- .

TUNA, ASPARAGUS & WHITE BEAN SALAD

Steps:

• Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
• Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

ASPARAGUS NICOISE SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water. , To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.

MEDITERRANEAN TUNA AND RADISH SALAD

Steps:

• Whisk together the lemon juice, olive oil, and salt in a small bowl.
• Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat.
• Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

LEMONGRASS GLAZED TUNA ON GRILLED ASPARAGUS AND TURNIP SALAD RECIPE - (5/5)

Steps:

• For the tuna steak, heat a griddle pan until hot. Add the agave nectar, vinegar and 1/4 cup of water. Add the lemongrass, chilli, mint and coriander. Cook for a couple of minutes until sticky and then roll the tuna in the glaze and cook till light brown. Make sure it is pink in the middle. Removed from the pan, brush the remaining glaze over the tuna and allow to rest for a few minutes while you make the salad. For the asparagus salad, heat a saucepan of boiling water and blanch the asparagus, radishes and turnips. Drain. Place the vegetables in iced water to refresh. Heat grill and grill asparagus and turnip till light brown Fry radish in a heated skillet till soft. Place the watercress, mint and coriander leaves in a large bowl. Add the grilled and fried vegetables and mix it all together. To serve, cut the tuna into bite-size pieces and serve over the salad. Garnish with coriander. Drizzle remaining glaze over salad and serve immediately. http://www.not-too-sweet.com/lemongrass-glazed-tuna-on-grilled-asparagus-and-turnip-salad/

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

ASPARAGUS TUNA NOODLE CASSEROLE

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

SHAVED ASPARAGUS AND RADISH SALAD

Steps:

• In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
• Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
• Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
• For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.