Jimmy Johns Tuna Salad Ingredients Recipes

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COPYCAT JIMMY JOHNS TUNA SALAD RECEIPE



Copycat Jimmy Johns Tuna Salad Receipe image

Make and share this Copycat Jimmy Johns Tuna Salad Receipe recipe from Food.com.

Provided by bposnreos

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

6 (5 ounce) cans tuna, drained
1/4 cup soy sauce
1/2 small onion, finely chopped
2 -3 stalks celery, finely chopped
1/2 cup mayonnaise

Steps:

  • Take the tuna and squeeze it over the sink handful by handful until the water is pretty much all out of it.
  • Mix all the remaining ingredients together and refrigerate.

JIMMY JOHNS TUNA SALAD RECIPE



Jimmy Johns Tuna Salad Recipe image

Provided by Amelia

Categories     salad

Time 10m

Number Of Ingredients 8

6 five-ounce cans tuna (drained)
1/2 cup mayonnaise
1/2 cup soya sauce
3 stalks celery finely chopped
2 tbsp lemon juice
1 minced garlic clove
2 tbsp dill pickle relish
1 small onion finely chopped

Steps:

  • Take a bowl and add the veggies including celery and onion.
  • After that in another bowl mix mayo, lemon juice, squeeze of soya sauce, dill pickle, and garlic. Mix them well.
  • Pour the mayo mixture into the vegetable bowl and stir finely so that all of them get wet with mayo.
  • Now, in the end, add the drained tuna to it. Again give a blend. Refrigerate it at least for half an hour.
  • And there you go, your favorite tuna salad is ready. Add the mixture to your serving bowl and enjoy yourself.
  • To make it crunchy, you can sprinkle some chips or crunches over it.
  • You can increase the quantity of soya sauce as per taste. And also can add pineapples to your salad to magnify its taste.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD



Sesame Seared Tuna and Sushi Bar Spinach Salad image

This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make - and I think, extremely delicious.

Provided by Chef John

Time 20m

Yield 2

Number Of Ingredients 13

½ pound baby spinach leaves
3 tablespoons white sesame seeds
1 tablespoon white sugar
1 tablespoon soy sauce, or to taste
½ teaspoon mirin
¼ cup mayonnaise
2 teaspoons white miso paste
1 tablespoon seasoned rice vinegar
2 (5 ounce) sushi-grade ahi tuna steaks
salt to taste
2 tablespoons black sesame seeds
2 teaspoons vegetable oil
1 tablespoon prepared ponzu sauce

Steps:

  • Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
  • While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
  • Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
  • Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
  • Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
  • Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
  • Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g

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