Pacific Rim Tuna Salad Plate Recipes

GRILLED PACIFIC RIM TUNA SALAD

Steps:

• Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
• On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
• Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
• Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.

TUNA SALAD PLATE

Steps:

• In a large bowl combine tuna, lemon juice, garlic powder, thyme, celery salt, white pepper and mayonnaise. use a Pastry Knife to mix the tuna. Season with fine sea salt and white pepper to taste.
• Add green onions, carrots, cilantro, sweet pickle relish and hard-boiled egg. Mix salad until all ingredients are combined.
• Season Tuna Salad with fine sea salt and white pepper to taste.
• Cover with plastic wrap and chill for 20-minutes.
• Place romaine lettuce leaves on salad plate and add tuna. Place sliced tomatoes, dill pickles on plate and serve.
• Garnish with Fresh Cilantro Sprigs.

CLASSIC TUNA SALAD

Steps:

• Drain the tuna: Open the can and hold it over the sink. Tilt the can and press on the lid to allow the water in the can to drain.
• Serve how you like it: Spoon tuna salad onto slices of bread to make a sandwich, scoop onto crackers for a snack, or serve it atop a bed of salad greens for a healthy meal.

TUNA SALAD PLATE

Steps:

• 1. Of course all the amounts of the ingredients depend on how many your trying to serve ~ While washing your lettuce, boil your eggs, chop and add all ingredients and arrange on a pretty plate. We have crusty Italian bread with it, enjoy the ease of making this on a hot lazy night for supper ! So versitile as well, add your own touches !

SCARLETT'S TUNA SALAD

Steps:

• In a clean glass jar with a tightfitting lid, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to the boil, and add the onions. Let it sit for just a few seconds in the hot water, then drain well and transfer onions to the jar with the vinegar. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
• In a large mixing bowl, dress the cucumber and spring onions with the remaining kosher salt and lime juice. It should be fairly wet. Pour into a deep serving plate or a wide bowl, along with any extra liquid at the bottom of the bowl.
• Spoon tuna out of the oil, and use your hands to break it into bite-size pieces, directly into the now-empty mixing bowl. Add avocado, 3 tablespoons of pickled red onion and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with finishing salt and black pepper. Cover with torn herbs, and generously drizzle everything with olive oil. Eat right away, with spoons.

PACIFIC-RIM CAESAR SALAD

Steps:

• Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
• Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
• Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
• Available at Asian markets and in the produce section of some supermarkets.
• ** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

TUNA FISH SALAD PLATE

Steps:

• Flush the oil from the can of tuna by holding it under cold running water, then drain and flake. Combine fish and the next nine ingredients, mixing lightly with a fork. Serve in a nest of shredded greens - lettuce, watercress, spinach, escarole. Garnish with radishes, sweet gherkins, and rolled watercress sandwiches.

TUNA SALAD PLATE FOR ONE

Steps:

• Mix together tuna, egg, celery and mayonnaise.
• Make salad base with romaine lettuce, topped with a variety of sliced vegetables.
• Place 1/2 cup tuna on top.

TUNA SALAD PLATE

Steps:

• In a large bowl combine tuna, lemon zest and lemon juice. Use a pastry knife to mix the tuna. Season with fine sea salt and white pepper to taste.
• Add remaining ingredients and mix until combined. Season with fine sea salt and white pepper to taste.
• Cover Tuna Salad with plastic and chill for 30-minutes.
• Serve on chilled salad plated with Iceberg lettuce .
• Garnish Tuna Salad with Cherry tomatoes, radishes and dill pickles.

PACIFIC RIM TUNA SALAD PLATE

Steps:

• In a large bowl combine tuna, bell pepper, carrot, Maui onion, Pepperoncino peppers, fresh herbs, garlic powder, Hawaiian sea salt and lemon pepper. Use a "Pastry Knife" to mix salad until all ingredients are combined.
• Fold in chopped hard boiled egg. Season to taste with Hawaiian sea salt and Lemon pepper to tastes. Chill Tuna Salad for 30-minutes.
• Garnish for the plate:.
• Place chopped Butter Lettuce on four (4) Chilled Salad Plates with 4-ounce scoop of Tuna Salad. Place Jalapeno Stuffed Green Olives, Cherry Tomatoes, Sliced Red Radishes and Sliced Kosher Dill pickles on plates.