Cold Sliced Veal With A Tuna Vinaigrette Recipes

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WHITE BEAN TUNA SALAD WITH VINAIGRETTE



White Bean Tuna Salad with Vinaigrette image

I love tuna, and this recipe is a great way to use good old canned tuna--and it's great to share! The Mediterranean flavors really pack a punch.-Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 19

VINAIGRETTE:
1/2 cup olive oil
1/4 cup white wine vinegar
2 to 3 tablespoons lemon juice
2 tablespoons snipped fresh dill
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon pepper
SALAD:
1 can (15 ounces) cannellini beans, rinsed and drained
2 cans (5 ounces each) albacore white tuna in water
1 cup chopped roasted sweet red peppers
1/2 cup chopped red onion
1/2 cup chopped pitted Greek olives
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup minced fresh parsley
2 teaspoons minced fresh oregano
6 leaves red leaf lettuce

Steps:

  • In a small bowl, whisk the vinaigrette ingredients until well blended., In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce.

Nutrition Facts : Calories 367 calories, Fat 24g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 849mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.

VITELLO TONNATO (COLD VEAL WITH TUNA SAUCE)



Vitello Tonnato (Cold Veal With Tuna Sauce) image

There are many versions of this classic Italian dish; it has been served to me in all the regions of Italy, but I think it originated in Lombardy. It is not hard to make, and it is really refreshing on a hot summer day. It looks beautiful on a buffet table. It can be made ahead and stored in the fridge for several days. Originally from Gourmet with two decades of revisions. Cooking time includes refrigerator time.

Provided by MariaLuisa

Categories     Tuna

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs boneless veal roast, tied securely at one inch intervals (a solid cylindrical piece of meat, usually from the leg, with fascia and membranes removed)
2 carrots, peeled and quartered
2 onions, peeled and quartered
1 stalk celery, quartered
2 sprigs fresh parsley
1 bay leaf
4 black peppercorns
water, to cover
1 1/2 cups mayonnaise, preferably homemade (LOL. Just don't use salad dressing)
6 1/2 ounces tuna, preferably packed in oil, drained
2 anchovy fillets, chopped
1/2 small onions or 1/4 cup scallion, chopped
1 teaspoon fresh lemon juice
1/4 cup cold milk, approximately
2 tablespoons small drained capers
1 tablespoon finely chopped parsley (optional)
decorative lemon slice (optional)

Steps:

  • For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
  • Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
  • Let cool in the cooking liquid for one hour.
  • Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
  • Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
  • For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
  • With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
  • For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
  • Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
  • Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
  • If you have more veal you can add another layer; just be sure that all is covered by the sauce.
  • (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
  • The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
  • Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.

Nutrition Facts : Calories 528.7, Fat 32, SaturatedFat 7.8, Cholesterol 153.6, Sodium 713.5, Carbohydrate 21.2, Fiber 1.4, Sugar 6.7, Protein 38.4

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE



Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
  • Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE



Pan Seared Tuna with Citrus-Herb Vinaigrette image

A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.

Provided by Ryan Nomura

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 4

Number Of Ingredients 25

½ cup olive oil
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 ½ teaspoons fresh lime juice
1 ½ teaspoons soy sauce
1 shallot, chopped
1 tablespoon chopped fresh parsley
1 ½ teaspoons fresh thyme
1 ½ teaspoons chopped fresh dill
1 tablespoon honey
1 teaspoon Dijon mustard
½ jalapeno or serrano chili pepper, seeded and chopped
1 ½ teaspoons minced ginger
¾ cup olive oil
Kosher salt and fresh cracked pepper to taste
48 haricots verts (thin, French green beans), trimmed
16 baby carrots, greens trimmed to 1/4-inch
16 grape or cherry tomatoes, halved
16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
1 red onion, thinly sliced
1 cup chervil sprigs

Steps:

  • Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
  • Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
  • Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
  • When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
  • Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
  • To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g

SALAD WITH VINAIGRETTE



Salad with Vinaigrette image

This dressing is so popular in our house that I always keep a bottle in the fridge. Besides drizzling it on greens, I use it to top off my cold pasta salads.-Cindy Reams, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 11

5 cups mixed salad greens
1 small tomato, cut into wedges
1 cup sliced cucumber
1 small red onion, sliced and separated into rings
1/3 cup vegetable oil
2 tablespoons plus 1-1/2 teaspoons red wine vinegar
1-1/2 teaspoons sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon lemon juice
1 garlic clove, minced
Salt and pepper to taste

Steps:

  • In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle dressing over salad just before serving.

Nutrition Facts :

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