GRILLED TUNA SALAD RECIPE- BAREFOOT CONTESSA
Grilled Tuna Salad Recipe uses fresh tuna instead of canned. Grilled Tuna Salad Recipe is great for a special occasion lunch or weeknight dinner.
Provided by Maria @ staying Close to Home
Categories MAIN DISH
Time 20m
Number Of Ingredients 12
Steps:
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter. Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette. Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.
Nutrition Facts : Calories 667 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 39 grams fat, Fiber 5 grams fiber, Protein 68 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1370 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
GRILLED TUNA SALAD
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
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 TUNA WITH HERBS AND OLIVES
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil. (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
- When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
- Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
- When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 2 grams
GRILLED TUSCAN TUNA SALAD
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 24
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.
GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
- Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
- In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
- Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
- To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
- Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.
GRILLED TUNA
Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.
Provided by Gordon Holland
Time 1h16m
Yield 4
Number Of Ingredients 5
Steps:
- Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
- Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
- Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g
GRILLED TUNA WITH OLIVE RELISH
Make and share this Grilled Tuna With Olive Relish recipe from Food.com.
Provided by Tracejen
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
- 2. To grill tuna: Preheat grill to medium-high.
- 3. Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.
Nutrition Facts : Calories 347.4, Fat 15.6, SaturatedFat 3.3, Cholesterol 75.4, Sodium 402.9, Carbohydrate 3.6, Fiber 1.5, Sugar 0.3, Protein 46.9
GRILLED CITRUS TUNA
Steps:
- In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
- Preheat an outdoor grill for medium-high heat.
- Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.
Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 77.2 mg, Fat 7.3 g, Fiber 0.5 g, Protein 40.4 g, SaturatedFat 1.1 g, Sodium 63.6 mg, Sugar 5.2 g
FLAVORFUL TUNA SALAD WITH GREEN OLIVES
I am all about flavor melding and this recipe is one of my favorites. there are several variations so feel free to experiment to find your favorite!
Provided by RubyImage
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start with the tuna and flake it up in your mixing bowl so there are no chunks. Add olive oil mayo or Greek yogurt depending on your preference and ranch dressing. Stir thoroughly. Add chopped celery, olives with pimentos, and onions. Mix thoroughly. Add salt, pepper and garlic powder to taste. Taste as go along to adjust for your own preferences.
- For extra crunch add some chopped water chestnuts and for an even more Mediterranean feel add feta cheese throughout.
Nutrition Facts : Calories 153.8, Fat 6.6, SaturatedFat 1.3, Cholesterol 38.1, Sodium 420.2, Carbohydrate 2.3, Fiber 1, Sugar 0.8, Protein 20.6
GRILLED TUNA WITH SALAD
Steps:
- Preheat an outdoor grill or the oven broiler.
- Put the tuna on a flat surface and cut away and discard the dark center streak or bones. Spoon the olive oil over the fish and sprinkle with salt, ground pepper, thyme and pepper flakes.
- If an outdoor grill is used, rub the rack lightly with olive oil. Place the fish, skin side up, on the grill. If the broiler is used, place the fish on a rack, skin side up, about 4 inches from the heat. Cook 3 minutes and turn; cook for another 3 minutes. If you wish the fish to be well done, cook 5 minutes on each side.
- Remove the fish and cut it into thin diagonal slices.
- Arrange one-quarter of the salad greens on each of four large plates. Arrange an equal number of fish slices on each plate, placing them in the center of the greens.
- Spoon equal amounts of the salad dressing over the salad greens and around the fish. Serve any remaining salad dressing on the side. Serve while the fish is still warm.
TUNA SALAD ON OLIVE BREAD WITH ARUGULA
Categories Sandwich Fish Leafy Green No-Cook Picnic Lunch Mayonnaise Tuna Summer Capers Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 10
Steps:
- Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves. Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula. Cut sandwiches in half; wrap each tightly in plastic wrap. (Can be made 1 day ahead. Refrigerate.)
GRILLED TUNA SALAD WITH SUN-DRIED TOMATO DRESSING
Categories Salad Blender Leafy Green Tomato Backyard BBQ Tuna Corn Summer Grill Grill/Barbecue Sour Cream Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)
- In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.
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