MARGARITA GRILLED TUNA & BLACK BEAN SALAD TORTILLA BOWLS
I love Margarita grilled tuna and this is my take on a popular restaurant version made into a salad. Now, you can buy the pre-made tortilla bowls these days at specialty markets or even right in the grocery store; however they are pretty easy to make as well. This takes a few steps but it is well worth it for a very unique salad which you can easily entertain with. Take advantage of making the beans and sour cream the day before to really help save time. This is a great twist on Mexican salad. Save yourself some steps. Make the beans ahead and the sour cream and just put in the fridge. Then just prepare your veggies, make the bowls and grill the tuna which doesn't take any time. Reheat the beans in the microwave and you can put it together in minutes.
Provided by SarasotaCook
Categories Black Beans
Time 2h30m
Yield 4 large salads, 4 serving(s)
Number Of Ingredients 25
Steps:
- Marinade -- Marinate the tuna steaks. Add the tuna in a large baggie with the margarita mix (minus 1 tablespoon for the beans). Let marinate 1-2 hours, no longer.
- Tortilla Bowls -- Make the tortilla bowls. Preheat a oven to 375 degrees. Make sure the shelf is in the middle. Spray a oven proof stainles or glass bowl with a non stick spray. Push the tortilla in the bowl and bake on a cookie sheet for 15-20 until golden brown, remove and let cool 5-10 minutes. It will crisp up. Also many grocery stores and specialty markets also carry the pre-made bowls. Old El Paso and Taco Bell are 2 brands that make them.
- Beans -- Add the olive oil to a small saute pan on medium heat. Add the garlic and onion and cook 3-4 minutes until tender. Then add the beans, salsa, chipotle, lime juice, margarita mix and cumin and continue to cook on medium heat for about 5 minutes. Season with salt and pepper if necessary and cook on low another 5 minutes. These are good made ahead and then just reheated when ready to use.
- Sour Cream Sauce -- Mix the sour cream, chipotle, lime juice and cilantro together and refrigerate until ready to use.
- Salad -- Prepare your lettuce, onions and avocado and set to the side.
- Tuna -- Remove from the marinade and season with salt and pepper. The tuna is best on an outside grill, but it also can be done on a inside grill pan, or just saute pan, Just a little olive oil on the pan or spray with a non stick spray and grill on high heat until you get nice grill marks. You want the tuna medium to medium rare, so just 3-4 minutes on the first side and even less on the second side. Your cooking time will depend on the thickness of your tuna steaks. Remove from the pan and cover with foil as you make the salad.
- Salad -- Take one of your salad bowls and fill the bottom with some of the shredded lettuce, onion slices; then the beans, cheese, a little more lettuce. Top with the sliced tuna and avocado slices. Finish by garnishing with the olives and sour cream sauce. ENJOY!
Nutrition Facts : Calories 870, Fat 51.4, SaturatedFat 22, Cholesterol 76.6, Sodium 594.9, Carbohydrate 73.5, Fiber 23.3, Sugar 5.3, Protein 35.5
BLACK BEAN TUNA SALAD
A quick and healthy tuna salad with a different twist. I put this together for lunch today, just tossing together what sounded good. The flavors came together nicely, I thought, so I am posting the recipe. It was great served in a whole-wheat tortilla.
Provided by GaylaJ
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-sized bowl, flake tuna with a fork; add beans, chiles, onions, and cilantro and toss to combine.
- In a small bowl, stir together remaining ingredients; add to tuna mixture and carefully toss to incorporate ingredients.
- Taste and adjust seasonings, if desired.
GRILLED TUNA AND WHITE BEAN SALAD
Provided by Bobby Flay
Categories main-dish
Time 1h51m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Drain the beans, then with cold water in a large pot and add the onion, carrot, garlic and bay leaf and cook until the beans are soft, about 1 to 1 1/2 hours. Drain the beans and pick out the onion, carrot, garlic and bay leaf. Place the beans in a bowl and toss with a couple tablespoons each of olive oil and balsamic vinegar. Fold in the red onion and thyme, and season with salt and pepper, to taste.
- Preheat grill to high. Brush tuna and radicchio with oil and season with salt and pepper. Grill the tuna for 2 to 3 minutes per side, or until slightly charred and cooked to medium-rare doneness. Grill the radicchio, cut-side down, until slightly charred and wilted. Remove the tuna and radicchio from the grill. Dice tuna into bite-size pieces, and drizzle with balsamic vinegar. Slice radicchio into 1/4-inch thick slices. Fold tuna and radicchio into the white beans. Transfer the beans to a platter and sprinkle with chopped parsley. Serve warm or at room temperature.
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.
TUNA SALAD WITH BLACK BEANS
My mom and I made this up when I was visiting last weekend... High protein and very tasty. She ate this with pork rinds (low carber) while I had it on bread. Other seasonings and amounts can be added to your taste, I'm sure. Tuna salads tend to be flexible. Not sure of the yield so I guessed, since I didn't measure.
Provided by Queen Roachie
Categories Lunch/Snacks
Time 5m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a medium sized mixing bowl, stirring well to combine.
- Enjoy with bread, crackers, pork rinds, or with a spoon. Would also be good on lettuce.
GRILLED TUNA SALAD
Provided by Molly O'Neill
Categories dinner, salads and dressings, main course
Time 1h
Yield Four servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a 4-quart pot and cover with cold water. Simmer gently until tender, about 25 minutes, being careful not to overcook them.
- Meanwhile, prepare the grill, adjusting the rack 2 inches above the coals. Trim the tuna, discarding the skin and any dark purple flesh. Refrigerate.
- Cut the roasted peppers lengthwise into 1/4-inch-wide strips. Put in a bowl and toss with 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
- Drain the potatoes and peel while still hot. Slice into 1/4-inch rounds and arrange 1/4 of them in a pie plate or casserole. Sprinkle with 1/4 of the shallots, 1/4 of the parsley and salt and pepper. Repeat the layers until all the potatoes are used. Whisk 2 teaspoons of the vinegar with 1 tablespoon of the oil and pour over the top.
- Lightly rub the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred on the outside and rare in the center, about 2 minutes per side.
- Place the greens in a large salad bowl and top with the potato mixture, the peppers and the tomatoes. Slice the tuna into 1/4-inch strips and arrange on top of the salad. Just before serving, make a vinaigrette from the remaining vinegar and oil and pour over the salad. Season with salt and pepper. Taste and toss with more vinegar or oil if needed. Serve immediately.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 23 grams, Carbohydrate 61 grams, Fat 29 grams, Fiber 11 grams, Protein 51 grams, SaturatedFat 4 grams, Sodium 1620 milligrams, Sugar 7 grams, TransFat 0 grams
TORTILLA BOWL SOUTHWESTERN SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, large flour tortillas, romaine lettuce hearts, tomatoes, red onion, avocados, corn, black beans, olive oil, lime juice, garlic, cumin, red pepper flakes, fresh cilantro, salt, pepper
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof bowls and rub around to coat the surface. Press each tortilla into a greased bowl.
- Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.
- Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and place in a large salad bowl.
- Dice the tomatoes and add them to the bowl with the romaine.
- Dice the onion and add it to the salad.
- Cut the avocados in half, remove the pits, and dice. Add to the salad.
- Add the corn and black beans.
- In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic, cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.
- Pour the dressing over the salad and toss well.
- Fill each tortilla bowl with the salad.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 10 grams, Sugar 6 grams
TANGY TUNA BLACK BEAN QUESADILLAS
This is a delicious quesadilla recipe using ingredients like low-fat sour cream, refried black beans, and whole-wheat tortillas. It's so easy to put together in less than 20 minutes and it tastes fabulous! Feel free to serve with salsa and sour cream for dipping.
Provided by SUPERTIM99
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix tuna, black beans, and sour cream together in a large bowl. Stir corn, buffalo wing sauce, garlic salt, and cumin into tuna mixture.
- Melt half the butter in a large skillet over medium heat; heat 1 tortilla in melted butter for 1 minute and flip. Spread half the tuna mixture over heated tortilla. Sprinkle with half the Mexican cheese; cover with another tortilla. Place a lid on the skillet and cook for 1 minute.
- Flip the quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice quesadilla into eighths and serve a half quesadilla to each guest.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 46.3 g, Cholesterol 57 mg, Fat 14.1 g, Fiber 5.4 g, Protein 28.3 g, SaturatedFat 8.3 g, Sodium 2228.9 mg, Sugar 1.6 g
GRIDDLED TUNA WITH BEAN & TOMATO SALAD
The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
- Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
- Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
- Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.
Nutrition Facts : Calories 565 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 54 grams protein, Sodium 0.67 milligram of sodium
GRILLED TUNA WITH WARM WHITE BEAN SALAD
Steps:
- In a large saucepan simmer beans in salted water with crushed garlic until tender, about 1 hour, and drain, reserving 1/4 cup cooking liquid. In a small bowl mash 1/2 cup beans with a fork and return mashed and whole beans to pan with reserved liquid. Chop 1 cup arugula and stir into beans (off heat) with garlic paste, onion, parsley, 2 tablespoons lemon juice, and salt and pepper to taste. Keep bean salad warm, covered, over very low heat while cooking arugula.
- Prepare grill while beans are cooking.
- Rinse and pat dry tuna. On a plate combine tuna steaks with remaining tablespoon lemon juice, turning to coat, and sprinkle both sides with fennel seeds, pepper, and salt to taste. Grill fish on a lightly oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side, or until barely cooked through. (Alternatively, fish may be cooked in a heated well-seasoned ridged grill pan in same manner.)
- Arrange bean salad and remaining cup arugula on 4 plates and top with fish. Squeeze lemon over the fish.
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