CLASSIC TUNA SALAD
Steps:
- Drain the tuna well.
- Combine all ingredients in a small bowl and mix well.
- Use to top a salad, in sandwiches or to add to pasta salads.
Nutrition Facts : Calories 366 kcal, Carbohydrate 1 g, Protein 17 g, Fat 32 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 783 mg, Sugar 1 g, ServingSize 1 serving
SMOKED TUNA RECIPE
Tired of slaving over a hot grill only to end up with the same old beef or chicken or pork? Maybe you should try fish. But not just any fish: tuna. Recently I found this simple recipe for smoking tuna and gave it a try.
Provided by cavetools
Categories Main Course
Number Of Ingredients 8
Steps:
- Brine is crucial to add moisture to the tuna.
- Mix all of the ingredients listed above into the water.
- Stir vigorously to blend all those flavors together.
- Bring the tuna brine back down to room temperature, and pour the mixture into a bowl or shallow pan.
- Add the tuna, making sure it is submerged. (Make and add more brine if necessary.)
- If you use a bowl rather than a pan, you can divide the tuna along with brine into zipper-style plastic bags for the next step.
- Leave the pan uncovered and put it into your refrigerator.
- Or take your plastic bags of marinating tuna and put them in your refrigerator.
- Allow at least three hours for the tuna to marinate well.
- Some people leave it in the refrigerator for six hours, or even overnight.
- The original recipe I used called for six hours, but I found that a lot of the tuna flavor was lost with that length of time.
- Three hours seemed to be just about perfect.
- While the original recipe said to rinse the tuna before patting it dry, it just didn't make sense to me to rinse off all of the good stuff I'd put in the brine.
- So I patted the fish dry using paper towel, leaving on as much of the good flavorings as I could.
- Once you've pat-dried the tuna, air dry it for one to two hours on a cold grill rack or similar stand.
- You can speed up the drying process by putting the tuna in front of a fan, but make sure the meat doesn't get too dried out.
- Depending on your own environmental conditions even an hour of air-drying may be too much.
- The goal is to let a good pellicle develop and stop there, so keep a close eye on that tuna.
- The pellicle is the coating or skin on the surface of the tuna (or other meat) that allows smoke to adhere.
- It's useful in smoking any kind of meat, but is especially important for smoking fish.
- The pellicle protects the meat from being over-smoked, but enhances the flavor and color from smoking.
- Once you are satisfied that the pellicle is well formed but the tuna still somewhat moist, dredge the tuna in some more brown sugar.
- It means to coat a moist food (such as marinated tuna) with a dry ingredient (such as brown sugar) prior to cooking.
- In other words, simply roll the tuna through some brown sugar, making sure to coat each piece evenly.
- Another recipe calls for fresh lemon juice, garlic powder, ground black peppers or other spices add subtle flavors, but really - it's all up to you!
- Place the dredged pieces on racks, or directly on your grill.
- The type of wood chips you're going to use depends on the type of smoke flavor you want to get.
- Fruit wood like cherry wood usually isn't used for smoked fish, so you might wan to explore other options.
- Smoke the meat at 175 degrees for 60 to 120 minutes.
- If your thermometer tends to reflect a higher temperature than has usually really been achieved, move the temperature up to 190 degrees.
- Larger cuts require more time.
- Experiment with your own cuts and the time necessary to perfect each piece.
- Check your temperature regularly to make sure you are staying in range.
- You'll notice a change in color to the tuna.
- To be extra certain that your tuna is well-cooked, use a meat thermometer and look for a temperature at the midpoint of the meat of about 140 degrees.
- Once you reach that, you can pull the tuna out of the smoker.
- If you see a flakiness to your tuna, you've done a perfect job!
Nutrition Facts : Calories 115 kcal, ServingSize 90 g
MOCK TUNA SALAD
Steps:
- In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 32.7 g, Cholesterol 2.6 mg, Fat 7.2 g, Fiber 6.2 g, Protein 7 g, SaturatedFat 1 g, Sodium 506.6 mg, Sugar 1.3 g
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
SMOKY CORN SALAD
I love to try new dishes for my husband and myself, and also for when we entertain. I collect recipes from all over the world, and I appreciate the bold Southwest flavors that come through in this 5-ingredient salad. It's a keeper in my book. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl., Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.
Nutrition Facts : Calories 105 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SMOKY TUNA SALAD
Even with all the great Tuna Salads on Recipezaar, I did not see this one. My husband raves about it, and I do too. We eat this on toasted bread and lettuce, as well as on crackers; it would also make a great filling for pita bread or wraps. Hope you like it.
Provided by BecR2400
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Note: do not pour the liquid smoke directly from the bottle into the tuna mixture, as it comes out quick and is very concentrated (and will easily ruin and overpower your tuna salad) The smoke flavor is meant to be very subtle.
- Be sure to drain your tuna well.
- Mix ingredients together and serve as sandwiches or spread on crackers (I like Triscuit or Ritz).
- Refrigerate any leftovers.
Nutrition Facts : Calories 144.7, Fat 7.8, SaturatedFat 1.2, Cholesterol 18.5, Sodium 346.3, Carbohydrate 7.6, Fiber 0.4, Sugar 2.2, Protein 11.2
SMOKED TUNA SPREAD CANAPéS
Need an appetizer for your next cocktail party? Look no further than these easy canapés. A blend of smoked tuna and seasoned cream cheese is stacked with crisp cucumber slices atop crunchy almond crackers in an appetizer that your guests will be reaching for first.
Provided by EatingWell Test Kitchen
Categories Healthy Finger Food Recipes
Time 1h25m
Number Of Ingredients 11
Steps:
- Stir together cream cheese, onion, 1 tablespoon chives, the oil, Old Bay seasoning, Worcestershire sauce, and liquid smoke in a medium bowl until creamy.
- Flake tuna with a fork. Add the tuna and pimiento to the cream cheese mixture; stir until well mixed. Cover and chill at least 1 hour or up to 24 hours. (The smoke flavor will build. It may seem faint at first, but refrain from adding more liquid smoke until after the mixture chills. If desired, stir in an additional 1/8-1/4 teaspoon liquid smoke.)
- To assemble the canapés, spread 1/2 teaspoon of the tuna mixture on each cracker. Top each with a cucumber slice and another 1 1/2 teaspoons of the tuna mixture. Sprinkle with the remaining 1 tablespoon chives.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 8.5 g, Cholesterol 20.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 7.4 g, SaturatedFat 2 g, Sodium 160.2 mg, Sugar 1.5 g
TUNA PASTA SALAD
This Tuna Pasta Salad with shell noodles, peas, tuna, celery, and Greek yogurt is fast, healthy, and a dish your whole family can enjoy!
Provided by Lauren Allen
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Cook noodles according to package instructions, until al dente. Drain.
- In a large bowl add chopped onion and celery, peas, cooked pasta, and drained tuna.
- In a separate bowl, mix the mayo and Greek yogurt.
- Stir half of the sauce into the pasta mixture and toss to evenly coat. Season with salt and pepper and dried dil, to taste.
- Refrigerate pasta and remaining sauce separately, covered, for 30 min. Stir in remaining sauce and serve immediately.
Nutrition Facts : Calories 291 kcal, Carbohydrate 42 g, Protein 16 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 275 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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