Fresh Tuna And Watercress Salad Recipes

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TART AND CRUNCHY FRESH TUNA SALAD



Tart and Crunchy Fresh Tuna Salad image

Provided by Claire Robinson

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 large fresh tuna steaks (about 1 1/2 pounds)
2 lemons, thinly sliced, plus 1/2 lemon, zested and juiced, as needed
Kosher salt and freshly ground black pepper
1 cup fat free Greek yogurt
1/2 cup halved red grapes
1/4 cup toasted and chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and is no longer pink in the center.
  • Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.
  • Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork!

FRESH TUNA AND WATERCRESS SALAD



Fresh Tuna and Watercress Salad image

Yield Serves 4

Number Of Ingredients 11

6 tablespoon reduces-sodium soy sauce
1/4 cup (packed) fresh cilantro leaves
2 tablespoons mayonnaise
1 tablespoon oriental sesame oil
2 teaspoons rice vinegar
1 1-inch piece peeled fresh ginger, chopped
1/4 teaspoon cayenne pepper
1 12- to 14-ounce fresh tuna steal (about 1 inch thick)
2 bunches watercress, stems trimmed
1 bunch radishes, trimmed, sliced
Sesame seeds

Steps:

  • Blend first 7 ingredients in processor until almost smooth. Pour 1/3 cup sauce into glass pie plate; add fish and turn to coat. Marinate fish 15 minutes per side. Reserve remaining sauce.
  • Drain marinade from fish into heavy medium skillet. Cook over high heat until beginning to boil. Add fish and cook until just opaque in center, about 4 minutes per side. Transfer fish to cutting board; cut crosswise into 1/4-inch-thick slices.
  • Combine watercress and radishes in large shallow bowl and toss to blend. Arrange fish slices over. Sprinkle with sesame seeds; serve with reserved sauce.

GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYONNAISE AND WATERCRESS



Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress image

Provided by Bobby Flay

Time 49m

Yield 4 servings

Number Of Ingredients 12

3 cups fresh lemon juice
1/2 to 1 whole habanero chile, chopped (only use the whole if you like it hot)
1 teaspoon grated lemon zest
1 cup best-quality mayonnaise
Salt and freshly ground pepper
1 small red onion, finely diced
1 large stalk celery, finely diced
2 tablespoons chopped fresh flat-leaf parsley
4 (8-ounce) tuna steaks
Olive oil
8 slices hearty bread (Italian, French, ciabatta, or country white)
Watercress

Steps:

  • Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat.
  • Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
  • Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.

SEARED AHI TUNA WITH WATERCRESS, CHILE, AND GINGER SALAD



Seared Ahi Tuna with Watercress, Chile, and Ginger Salad image

This Thai influenced tuna steak with a light and aromatic salad is ideal for summer.

Provided by Alex Bluett

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 1h35m

Yield 2

Number Of Ingredients 14

1 tablespoon minced fresh ginger
3 tablespoons lime juice
4 teaspoons fish sauce
2 teaspoons white sugar
salt and pepper to taste
¼ cup olive oil
1 clove garlic, minced
1 teaspoon grated lime zest
½ fresh red chile pepper, seeded and minced
1 bunch cilantro, stems and leaves separated
2 (8 ounce) tuna steaks
1 bunch watercress, trimmed
12 cherry tomatoes, halved
½ fresh red chile pepper, cut into matchsticks

Steps:

  • Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
  • Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
  • Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 17 g, Cholesterol 102.4 mg, Fat 29.9 g, Fiber 3.2 g, Protein 58.4 g, SaturatedFat 4.4 g, Sodium 889.5 mg, Sugar 6.7 g

FRESH TUNA SALAD



Fresh Tuna Salad image

There is no comparison between canned and fresh tuna salad. The taste of fresh is just so good! This salad can be used as stuffing for tomatoes, avocados, for sandwiches or as an appetizer with crackers. It's very easy to make, too. I don't like my tuna salad to have a lot of mayonnaise so you may want to add more, to taste. You may also want to play around with the spices, sometimes instead of Old Bay I'll use chopped jalapenos or add chopped fresh herbs like dill and chives. *To note, one reviewer questioned the amount of time I suggest boiling the fish and here's my answer to that: "This recipe is not for a Rare Tuna salad, it's more of a tuna salad for sandwiches, more like the diner tuna salad they make out of tinned tuna, only much better. If you are in search of a recipe for seared tuna to use in Salad Nicoise, this is not it".

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

3/4 lb fresh tuna steak
2 tablespoons crab boil (liquid)
2 tablespoons Old Bay Seasoning (more or less, to taste)
3 celery ribs, diced
1/2 vidalia onion, diced
1/3 cup mayonnaise (Hellman's)

Steps:

  • Fill a large pot with about 1 quart of water and add the liquid crab boil.
  • Bring to a boil.
  • Add the tuna and boil, on medium, for about 15 minutes, or until the tuna starts breaking apart easily.
  • Remove from the heat, drain, and place the tuna in a large bowl.
  • With a fork and small paring knife break apart, or shred the tuna, however you prefer it. We like a combination of shreds and little chunks.
  • Then toss in the celery and onion.
  • Mix the mayonnaise and the Old Bay and stir into the tuna.
  • Taste and adjust seasonings. Sometimes I will add salt, pepper, hot sauce -- you decide how spicy you want it.
  • You can serve it at room temperature or chilled.

Nutrition Facts : Calories 139.4, Fat 7.2, SaturatedFat 1.4, Cholesterol 24.9, Sodium 131.2, Carbohydrate 4.6, Fiber 0.5, Sugar 1.6, Protein 13.6

EASY TOFU SALAD WITH TUNA AND WATERCRESS



Easy Tofu Salad with Tuna and Watercress image

Fresh tofu salad with a sesame, garlic and soy sauce dressing.

Provided by Emi Goya

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

3 cups bean sprouts
1 (12 ounce) package soft tofu, drained and cut into 1/2-inch cubes
2 (5 ounce) cans tuna, drained
1 bunch watercress, chopped
2 tomatoes, cubed
¼ cup Japanese pickled radish
½ cup chopped onion
4 cloves garlic, thinly sliced
¼ cup sesame oil
½ cup soy sauce

Steps:

  • Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
  • Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.

Nutrition Facts : Calories 215 calories, Carbohydrate 9.1 g, Cholesterol 12.6 mg, Fat 12.3 g, Fiber 2.1 g, Protein 19.3 g, SaturatedFat 1.8 g, Sodium 1298.8 mg, Sugar 3.9 g

GRILLED TUNA AND WATERCRESS SALAD WITH ASIAN FLAVORS



Grilled Tuna and Watercress Salad with Asian Flavors image

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

Provided by Chris Schlesinger

Categories     Salad     Quick & Easy     Backyard BBQ     Dinner     Lunch     Tuna     Grill     Grill/Barbecue     Healthy     Watercress     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield 4 (main course) servings

Number Of Ingredients 13

1/3 cup extra-virgin olive oil
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
6 tablespoons rice vinegar (not seasoned)
2 tablespoons minced peeled ginger
2 tablespoons coriander seeds, coarsely crushed
2 tablespoons white peppercorns, coarsely crushed
1 tablespoon kosher salt
1 tablespoon vegetable oil
1 (1-pound) sushi-grade tuna steak (about 2 inches thick)
1 pound jicama, peeled
2 bunches watercress (10 ounces), tough stems discarded
2 scallions, very thinly sliced

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  • Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
  • Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
  • Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
  • Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices.
  • Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
  • Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
  • Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.

WATERCRESS AND TOFU SALAD



Watercress and Tofu Salad image

This light and tasty dish is great for pot-lucks or even a light dinner. Substitute canned tuna with canned salmon, albacore, or fresh grilled fish. Use my Oriental Salad Dressing for other dishes as well.

Provided by toninalani

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 bunches watercress, cut to 3-inch pieces
1 (10 ounce) package tofu, cut to 1-inch blocks
1 (6 ounce) light chunk tuna in water, flaked
1 medium tomatoes, diced into 1/2-inch pieces
1/4 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon gingerroot, finely grated
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 teaspoon sugar

Steps:

  • Drain tofu on paper towels in refrigerator for at least 1 hour.
  • After tofu is drained, cut into 1" blocks.
  • Heat pot of lightly salted water.
  • Cut 2 inches off bottom of watercress and discard.
  • Cut watercress into 3" pieces.
  • When water comes to boil, add cut watercress and parboil for 30 seconds.
  • Drain and cool in ice bath.
  • Meanwhile, make Oriental Salad Dressing: Combine all other ingredients - soy sauce, rice vinegar, ginger, sesame oil, sugar, sesame seeds and blend.
  • Arrange drained and cooled watercress on a platter with tofu, tomato, and fish.
  • Drizzle with Oriental Salad Dressing at time of serving.

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