Grilled Tuna Rice Salad Provencal Recipes

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GRILLED TUSCAN TUNA SALAD



Grilled Tuscan Tuna Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 24

One 1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing
3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again
1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Steps:

  • For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
  • Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
  • For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
  • For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
  • For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

PROVENçAL RICE SALAD



Provençal Rice Salad image

Provençal Rice Salad

Provided by Minute® Rice

Time 3m

Yield 1

Number Of Ingredients 6

1 cup Minute® Ready to Serve Multi-Grain Medley
1 can (6 oz) tuna packed in water, drained
4 cherry tomatoes, halved
4 pitted olives, sliced
2 tbsp red wine vinaigrette
1 cup field greens

Steps:

  • This Provençal Rice Salad is ready to serve in just minutes! Combine all of the ingredients for a quick and delicious salad any time. Step 1
  • Heat medley according to package directions. Step 2
  • Combine medley, tuna, tomatoes, olives and vinaigrette in a medium-sized bowl. Serve over field greens.

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



Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad image

Provided by Arnold Myint

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons coarse salt
4 ounces capers, drained
1 cup rice vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons agave syrup
2 tablespoons brown sugar
1 1/2 pounds fresh tuna
Herbes de Provence
Olive oil
1 pound heirloom fingerling potatoes
Olive oil
2 radishes, shaved
1 bulb fennel, shaved
1 bunch asparagus, tips only, blanched
8 ounces arugula
4 to 6 quail eggs, hard-boiled,

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.

GRILLED TUNA RICE SALAD PROVENCAL



Grilled Tuna Rice Salad Provencal image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 40m

Yield 2 servings

Number Of Ingredients 14

3/4 cup long-grain rice
1 pound red onions (1 very large)
1/2 pound fresh tuna
16 ounces whole red and yellow peppers or 14 ounces coarsely chopped ready-cut peppers (4 cups)
2 teaspoons olive oil
1 large clove garlic
1 or 2 sprigs oregano or marjoram to yield 1 tablespoon chopped
2 tablespoons balsamic vinegar
4 tablespoons plain nonfat yogurt
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
Freshly ground black pepper to taste
2 ripe medium-large tomatoes
2 slices crusty country bread

Steps:

  • Combine the rice with 1 1/2 cups water, and bring to a boil. Reduce the heat, cover and simmer, cooking a total of 17 minutes.
  • Meanwhile, slice the onions about 1/4-inch thick. Prepare a stove-top grill.
  • Wash and dry the tuna. Grill the tuna according to the Canadian rule: measure the fish at thickest part and cook for 8 to 10 minutes to the inch.
  • Grill the onions, turning once or twice, until they are soft.
  • Wash, trim and coarsely chop the peppers.
  • Heat a nonstick pan until it is very hot. Reduce the heat, add oil and saute the peppers until they are soft.
  • Mince the garlic, and add to the peppers.
  • Wash, dry and chop the oregano, and combine it in a serving bowl with the vinegar, yogurt and mayonnaise. When the tuna is done, cut it up into small chunks and stir the chunks into this mixture. When the onions are cooked, cut them up coarsely and add. Then, add the sauteed pepper and garlic.
  • Mix in the rice, and season with salt and pepper.
  • Wash, trim and slice the tomatoes, and serve with the rice salad and bread.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 9 grams, Carbohydrate 119 grams, Fat 12 grams, Fiber 11 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 20 grams, TransFat 0 grams

GRILLED TUNA STEAK WITH SPRING ONIONS AND PROVENçAL VINAIGRETTE



Grilled Tuna Steak with Spring Onions and Provençal Vinaigrette image

Categories     Onion     Side     Dinner     Steak     Tuna     Spring

Yield serves 4

Number Of Ingredients 5

Four 8-ounce tuna steaks, 1 inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 spring onions, white and green parts, tops trimmed
1/2 cup Provençal Vinaigrette (page 240)

Steps:

  • Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil. Sprinkle both sides of the tuna with a fair amount of salt and pepper-you should see the seasoning on the fish. Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.
  • Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to "mark" them. As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but don't burn.
  • To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.

FRENCH TUNA AND RICE SALAD



French Tuna and Rice Salad image

I used to get a tuna and rice salad at a small French bistro and was sad when the restaurant closed. I have been trying to find a similar recipe for years and finally found it from Debra Fioritto Weber. I made a few small changes, such as replacing gherkins with capers and adding tarragon to the vinaigrette.

Provided by Shana C

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 1/4 cups long-grain white rice
3 hard-boiled eggs, coarsely chopped
3 medium tomatoes, coarsely chopped
2 tablespoons capers
4 ounces kalamata olives or 4 ounces nicoise olives, halved and pitted
1 (6 ounce) can tuna in water, drained
salt & freshly ground black pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/8 teaspoon sugar
1/4 teaspoon dry mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1 teaspoon garlic, minced
2 1/2 tablespoons white wine vinegar
1/2 teaspoon tarragon
1 tablespoon extra virgin olive oil
5 tablespoons vegetable oil
2 tablespoons milk

Steps:

  • Combine ingredients for the vinaigrette and whisk or shake well.
  • Cook the rice according to package directions.
  • Drain well and while still hot mix with some of the vinaigrette.
  • Season with salt and pepper and let cool.
  • When the rice is cool, add the remaining ingredients and vinaigrette.
  • season with salt and pepper to taste.

Nutrition Facts : Calories 566.1, Fat 29.7, SaturatedFat 5, Cholesterol 178.8, Sodium 1046.1, Carbohydrate 53.4, Fiber 3.1, Sugar 3.1, Protein 21

TUNA RICE SALAD



Tuna Rice Salad image

Most of my recipes-including this one-were developed from my experiments with leftovers. This salad is also delicious prepared with leftover chicken or turkey instead of tuna.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

3 cups cooked rice
1/4 cup olive oil
4-1/2 teaspoons cider vinegar
1/4 teaspoon salt
Dash pepper
1 can (6 ounces) tuna, drained and flaked
2 medium tomatoes, chopped
1 small cucumber, peeled, seeded and diced
2 tablespoons chopped onion
Lettuce leaves
2 hard-boiled large eggs, sliced
Pimiento-stuffed olives and lemon wedges, optional

Steps:

  • Place rice in a medium bowl. Combine oil, vinegar, salt and pepper; pour over rice and toss to coat. Stir in the tuna, tomatoes, cucumber and onion. Line a serving platter with lettuce; top with salad. Garnish with eggs, olives and lemon if desired.

Nutrition Facts :

GRILLED TUNA SALAD



Grilled Tuna Salad image

I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

1/2 pound tuna steaks
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
1/2 cup grape tomatoes
1/3 cup frozen shelled edamame, thawed
1/4 cup frozen corn, thawed
CITRUS VINAIGRETTE:
1 tablespoon olive oil
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons white wine vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons lime juice
1-1/2 teaspoons lemon juice
1-1/2 teaspoons orange juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges

GRILLED LIME TUNA



Grilled Lime Tuna image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 2

1 thick slice of tuna 10 ounces
1/2 lime

Steps:

  • Preheat broiler if using.
  • Wash and dry tuna, and squeeze juice from lime over both sides. Let tuna sit no more than 20 minutes.
  • Prepare stove-top grill if using. Measure tuna at thickest point, and cook eight minutes to the inch, grilling or broiling on both sides.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 0 grams, TransFat 0 grams

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