Griddled Lemon And Parsley Tuna With Romesco Salad Recipes

TUNA, RED ONION, AND PARSLEY SALAD

Tuna, Red Onion, and Parsley Salad image

This is my take on a salad featured in Bon Appetit. While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the WW Core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. Please note cooking time is chilling time.

Provided by justcallmetoni

Categories Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons fat-free mayonnaise
1 tablespoon nonfat sour cream
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2/3 cup celery, finely chopped
2/3 cup red onion, finely chopped
3 tablespoons fresh parsley, chopped (Italian is best but either is fine)
1 (6 ounce) can light chunk tuna in water
fresh parsley sprig, for garnish (optional)

Steps:

Using a fork first four ingredients in medium bowl to blend.
Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.

Nutrition Facts : Calories 76.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 14.3, Sodium 253.1, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 11.6

GRILLED TUNA WITH ROMESCO SAUCE

Grilled Tuna with Romesco Sauce image

Provided by Katie Lee Biegel

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 jarred roasted red peppers
1/2 cup almonds
1 slice bread
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon smoked paprika
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 pounds very fresh tuna steaks (3 to 4 steaks; about 1 inch thick)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Make the romesco sauce: In a food processor, combine the red peppers, almonds, bread, vinegar, honey and smoked paprika. Pulse to combine. With the motor running, add the olive oil and puree until combined. Season with salt and pepper to taste.
Make the fish: Preheat an outdoor grill or a grill pan to medium high. Drizzle the tuna with the olive oil and generously season with salt and pepper on both sides. Grill for about 2 minutes on each side. Remove from the grill, tent with foil and let stand for a few minutes. Thinly slice the tuna and serve with the romesco sauce.

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