Spicy Tuna Salad With Flatbread Recipes

SPICY TUNA FLATBREAD

Spicy Tuna Flatbread image

Provided by Guy Fieri

Time 3h

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 recipe Pizza Dough, recipe follows
All-purpose flour, for bench and pizza peel
All-purpose flour, for bench and pizza peel
1 tablespoons extra-virgin olive oil
2 cloves garlic, finely shaved lengthwise
1 tablespoon fresh rosemary leaves
Flaked sea salt
Freshly cracked black pepper
2 teaspoons mayonnaise
2 teaspoons sour cream
1/2 teaspoon lemon juice
1/2 teaspoon Sriracha (Asian hot sauce)
2 to 3 dashes toasted sesame oil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/3 pound maguro (sushi-grade tuna), 1/4- to 1/2-inch dice
Flaked sea salt
Good-quality aged balsamic vinegar
Micro greens or radish sprouts, for garnish
1 teaspoon sugar
1 cup warm water (113 degrees F)
1 tablespoon active dry yeast (2 packets)
2 tablespoons olive oil, plus more to grease bowl
1 teaspoon fine sea salt
2 1/2 cups all-purpose flour, plus more for dusting

Steps:

For the flatbread: Preheat the oven with a pizza stone to 500 degrees F. (If you don't have a pizza stone, sprinkle a sheet tray with flour or cornmeal.)
Stretch each piece of Pizza Dough thinly, dusting with flour. Roll out each piece to wafer thin. Drizzle the dough with the olive oil, smearing evenly. Top with the shaved garlic, rosemary, sea salt and pepper. Transfer to the pizza peel (or upturned sheet tray). Bake until crispy, golden and bubbled up around edges, 2 to 4 minutes each piece.
For the salad: Mix the mayonnaise, sour cream, lemon juice, Sriracha, sesame oil, and some kosher salt and pepper. Fold in the tuna.
To serve: Break the crisp flatbread in pieces. Season with the flaked sea salt and drizzle with the aged balsamic. Top with a spoonful of salad and some greens.
For the dough: In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes.
Add the olive oil and fine salt to the yeast mixture. Then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth, about 10 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until the dough has doubled in size, about 1 hour.
Turn out the dough onto a floured surface. Divide in 4 pieces. Form into 4 smooth, tight balls. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes or in the refrigerator overnight.
Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks.

MY LIGHT AND SPICY TUNA SALAD

My Light and Spicy Tuna Salad image

Spicy Tuna salad You're only using 1 tablespoon on mayo for the WHOLE thing! The rest of this salad is packed with veggie and spicy stuff that will improve your circulation (good for you) Don't eat that deli crap any more! Make your own and go very, very easy on the mayo - remember whatever you put in your mouth will end up sticking to the inside of your arteries!

Provided by SugarHATER

Categories Vegetable

Time 2m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (5 ounce) cans of light tuna in water i use bumble bee chunk light tuna (never in oil, blech!)
1 tablespoon chipotle mayonnaise ("Goya Chipotles in Adobe Sauce")
2 tablespoons salsa (add more or less or skip according to taste)
1 teaspoon chili powder (add more or less accoriding to your taste)
1 teaspoon cumin (add more or less according to your taste)
1 pickle (chopped up, dill or kosher, never use sweet pickles in this)
5 -7 slices jalapeno peppers (pickled or fresh)
1 tablespoon pickled jalepeno pepper juice (from the jars of pickled jalepenos. Yes, that's right, the juice from the jar!)
1 stalk celery, chopped
1/4 teaspoon white pepper (optional)
1/4 cup peas and carrots (optional, I'm just trying to up the nurtrion content and lower the fat)

Steps:

Mix everything but the bread together.
Spread on Eziekel sprouted bread and eat.
or add this on top of a baby spinach salad.

Nutrition Facts : Calories 76, Fat 1.4, SaturatedFat 0.3, Cholesterol 14.8, Sodium 396.9, Carbohydrate 3, Fiber 0.8, Sugar 1, Protein 12.7

SPICY TUNA SALAD!

Spicy Tuna Salad! image

Make and share this Spicy Tuna Salad! recipe from Food.com.

Provided by Abe ray

Categories Lunch/Snacks

Time 12m

Yield 4 sandwiches, 2 serving(s)

Number Of Ingredients 12

Ingredients

1 (24 ounce) can tuna
1 tablespoon mayonnaise
1/3 cup chopped & seeded jalapeno pepper
1/2 cup roasted garlic salad dressing
1/3 teaspoon onion powder
1/3 cup onion
3 tablespoons capers
1/2 teaspoon salt
1/4 cup horseradish
1/8 teaspoon sugar
1 (8 ounce) can tomato paste
8 slices bread, your choice (optional)

Steps:

Combine all ingredients in a medium bowl and mix well.
Use mixture to coat slices of your choice of bread and make into sandwiches and enjoy or chill until time to serve!

SPICY TUNA SALAD WITH FLATBREAD

SPICY TUNA SALAD WITH FLATBREAD image

Categories Fish

Yield 4 Servings

Number Of Ingredients 26

Ingredients

Flatbread:
1 recipe Pizza Dough, recipe follows
All-purpose flour, for bench and pizza peel
1 tablespoons extra-virgin olive oil
2 cloves garlic, finely shaved lengthwise
1 tablespoon fresh rosemary leaves
Flaked sea salt
Freshly cracked black pepper
Tuna Salad:
2 teaspoons mayonnaise
2 teaspoons sour cream
1/2 teaspoon lemon juice
1/2 teaspoon Sriracha (Asian hot sauce)
2 to 3 dashes toasted sesame oil
Kosher salt and freshly cracked black pepper
1/3 pound maguro (sushi-grade tuna), 1/4- to 1/2-inch dice
Flaked sea salt
Good-quality aged balsamic vinegar
Micro greens or radish sprouts, for garnish
Pizza Dough:
1 teaspoon sugar
1 cup warm water (113 degrees F)
1 tablespoon active dry yeast (2 packets)
2 tablespoons olive oil, plus more to grease bowl
1 teaspoon fine sea salt
2 1/2 cups all-purpose flour, plus more for dusting

Steps:

Directions For the dough: In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes. Add the olive oil and fine salt to the yeast mixture. Then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth, about 10 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until the dough has doubled in size, about 1 hour. Turn out the dough onto a floured surface. Divide in 4 pieces. Form into 4 smooth, tight balls. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes or in the refrigerator overnight. Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks. For the flatbread: Preheat the oven with a pizza stone to 500 degrees F. (If you don't have a pizza stone, sprinkle a sheet tray with flour or cornmeal.) Stretch each piece of Pizza Dough thinly, dusting with flour. Roll out each piece to wafer thin. Drizzle the dough with the olive oil, smearing evenly. Top with the shaved garlic, rosemary, sea salt and pepper. Transfer to the pizza peel (or upturned sheet tray). Bake until crispy, golden and bubbled up around edges, 2 to 4 minutes each piece. For the salad: Mix the mayonnaise, sour cream, lemon juice, Sriracha, sesame oil, and some kosher salt and pepper. Fold in the tuna. To serve: Break the crisp flatbread in pieces. Season with the flaked sea salt and drizzle with the aged balsamic. Top with a spoonful of salad and some greens.

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