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.
TEMPURA KALE SALAD WITH SHIITAKE MUSHROOMS, RAISINS, AND ALMONDS
The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best part? The salad is totally #wasteless, using the whole kale bunch-stems and all.
Provided by Katherine Sacks
Categories Salad Kale Fry Almond Mushroom #WasteLess Raisin Vegetarian Wheat/Gluten-Free No Meat, No Problem
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then coarsely chop; set aside.
- Meanwhile, heat 1 Tbsp. vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute. Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
- Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer. Heat oil over medium-high until thermometer registers 350°F.
- Meanwhile, cut 3 cups kale leaves into 1" pieces. Thinly slice remaining leaves and set aside separately.
- Combine sparkling water, 1/2 cup rice flour, and 3/4 tsp. salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 Tbsp. rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.
- Working in batches, fry battered kale until golden, about 2 minutes per batch. Transfer to paper towels and season with salt.
- Blend vinegar, honey, miso, sesame oil, 1/8 tsp. white pepper, 3/4 cup kale stems, and remaining 6 Tbsp. vegetable oil in a blender until smooth.
- Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl. Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine. Season with salt and white pepper to taste. Transfer to a platter, then top with remaining raisins, almonds, and tempura kale. Drizzle with remaining dressing.
- Do Ahead
- Dressing can be made 1 day ahead; cover and chill. Kale can be prepped 1 day ahead; store in airtight containers and chill.
BEST EVER TUNA SALAD
Creamy, delicious tuna salad with a surprise ingredient!
Provided by Kristy
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
- In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g
TEMPURA CRUMBS
Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Whisk together egg and ice water in a small bowl. Add flour all at once, and whisk until combined but still slightly lumpy. Stir in nori and salt.
- Heat oil in a deep, heavy pot or a deep-fryer until it registers 360 degrees on an instant-read thermometer. Dribble spoonfuls of batter into hot oil; fry, covered with a splatter screen, until pale golden and crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towel to drain.
TEMPEH TACO SALAD RECIPE BY TASTY
Here's what you need: tempeh, olive oil, low sodium soy sauce, garlic powder, chili powder, cumin, avocado, lime, olive oil, salt, pepper, water, green leaf lettuce, cherry tomato, black beans, corn, fresh cilantro, red onion
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 18
Steps:
- Cut the tempeh into a medium dice.
- In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
- Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
- Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
- Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 36 grams, Fat 43 grams, Fiber 11 grams, Protein 23 grams, Sugar 6 grams
SALMON TEMPURA WITH DAIKON SALAD
Steps:
- For the tempura batter, place 1 1/4 cups of the club soda in a medium mixing bowl and sift the flour and cornstarch over it. Add the salt and whisk until evenly blended. The batter should be the consistency of thin pancake batter. If necessary, add additional soda water 1 tablespoon at a time to reach correct consistency. Cover and refrigerate for 45 minutes to 1 hour.
- Bring a saucepan of water to a boil. Add the asparagus, blanch for 6 minutes, then shock in ice water and drain.
- Place a bamboo sushi mat on a work surface with the slats crosswise. Center 1 sheet of nori on the sushi mat. Place a sheet of salmon on top of the nori, leaving a 1-inch border of nori uncovered along the top. Sprinkle 1 teaspoon of black sesame seeds evenly over the salmon and season with salt and black pepper. Place 3 shiso leaves side by side, then add 4 asparagus spears side by side horizontally about 1-inch above the bottom edge.
- Grasping the bamboo mat, the nori, and the edge of the salmon on the bottom, tightly roll up, enclosing the asparagus. Firmly press the 1-inch border at the top to create a seal. (The moisture from the salmon will be enough to make the 2 pieces of nori adhere to each other.) The roll should be about 1 3/4 inches in diameter. Carefully remove the bamboo mat, transfer the salmon roll to a plate, and refrigerate.
- Repeat with the remaining ingredients, making 2 more salmon rolls. The rolls can be refrigerated for up to 2 hours at this point.
- With a serrated knife, cut each of the 3 salmon rolls in half crosswise so that you have 6 (4-inch) rolls.
- In a large heavy saucepan, heat 4 inches of vegetable oil to 375 degrees F.
- Insert 1 long bamboo skewer crosswise through 1 end of a salmon roll, then insert another skewer through the other end. Using the ends of the skewers as handles, dip the roll into the tempura batter so that it is completely coated, letting the excess batter drip back into the bowl. Carefully immerse the roll in the hot oil, and after 10 seconds, gently push it off the skewers to float free in the oil. Fry until batter is crisp, about 1 to 2 minutes more.
- With a skimmer, transfer the first roll to a paper towel-lined plate and keep warm in a very low oven. With the skimmer, remove any leftover bits of batter from the oil so that they don't burn and smoke.
- Repeat with the remaining 5 rolls. With a serrated knife, quickly trim off the ends of the rolls and cut each into 5 (3/4-inch-long) rounds.
- Make a tall mound of the salad in the center of each of 6 serving plates. Lean 5 pieces of roll against the salad around the base. Dot the remaining 1/2 cup of honey mustard dressing (from the salad recipe) around the outer edge of the plates. Garnish the salad on each plate with a pinch of daikon sprouts.
- In a medium mixing bowl, toss the julienned vegetables with the salt, pepper, and 1/2 cup of the dressing. Reserve remaining dressing for garnish.
- **Chef's Note for preparing salmon slices: Either ask your fishmonger to cut the salmon sheets for you, or buy a fillet of salmon cut from the tail section (where it is the thinnest) and proceed as follows. Make a guide for your knife by placing large wooden chopsticks about 6 inches apart on a cutting board. Place the salmon fillet between them lengthwise and rest the chopsticks against the long edges of the fish. Holding a very long, sharp filleting knife so that 1 flat side of the blade is parallel to the cutting board, slice the salmon horizontally while steadying the top of the salmon with your other hand. When you have cut one sheet, lift it off the fillet and repeat the process a second and a third time, until you have 3 sheets (the blade may end up resting against the guides). Trim the salmon slices to 4 by 8 inches and reserve the trimmings for another use.
TEMPUNA SALAD
A tempting tempeh vegetarian tuna salad! The powdered kelp helps give this salad a taste of the sea. Adapted from From the Heart of the Harvest Cafe cookbook and also Vegan Vittles, Second Helpings cookbook. Great in sandwiches, rolled up in tortillas or lettuce leaves with sprouts and vegetables, on crackers, etc. A little information on tempeh from Wickpedia: Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as "Javanese meat."
Provided by Sharon123
Categories Tempeh
Time 30m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Steam tempeh 20 minutes. Place in bowl and add cold water. Mash thoroughly using a fork.
- Stir in carrots, onioins, parsley, kelp, mayonnaise, lemon juice, mustard and dill.
- Place in container, cover and chill in refrigerator befroe serving. Enjoy!
- Will keep up to 3 days.
Nutrition Facts : Calories 303.5, Fat 17.3, SaturatedFat 3.4, Cholesterol 6, Sodium 219.9, Carbohydrate 20.4, Fiber 1.9, Sugar 4.1, Protein 22.1
VEGAN TEMPEH SALAD
This is an adopted recipe I've not yet had the chance to try. Here's what the OP had to say about it: "I've also heard this referred to as "Vegan Tuna Salad." I absolutely love this salad! I'm not a vegetarian, let alone vegan, but this is fabulous. I've been buying it from Whole Foods Market in their Deli section (expensive little 8 ounce containers) so I came up with this by reading the ingredients listed on the container! I love it with tortilla chips..."
Provided by spatchcock
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
- Set aside and allow to cool.
- Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
- Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
- Add the mayonnaise last.
- Chill before serving.
- Serve as a sandwich spread - hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
- Serving size is relative -- .
Nutrition Facts : Calories 226.7, Fat 14.3, SaturatedFat 2.5, Cholesterol 7.2, Sodium 474.2, Carbohydrate 15.9, Fiber 1.1, Sugar 5, Protein 12.4
More about "tempuna salad recipes"
10 BEST TUNA SALAD RECIPES | YUMMLY
From yummly.com
10 BEST TEMPURA BATTER WITH SODA WATER RECIPES
From yummly.com
HOW TO MAKE THE BEST TEMPURA 天ぷら - JUST ONE …
From justonecookbook.com
EASY AUTHENTIC JAPANESE TEMPURA BATTER RECIPE - THE …
From thespruceeats.com
BEST CLASSIC TEMPURA RECIPE - HOW TO MAKE CLASSIC …
From delish.com
TUNA SALAD RECIPES | ALLRECIPES
From allrecipes.com
TEMPURA RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
OUR BEST COLD PASTA SALAD RECIPES - TASTE OF HOME
From tasteofhome.com
RECIPE: TEMPURA PRAWNS WITH EDAMAME SALAD
From sortedfood.com
TEMPURA UDON RECIPE WITH VEGETABLES AND SHRIMP
From thespruceeats.com
CRUNCHY TEMPURA AND SOBA NOODLE SALAD RECIPE - LOS …
HOW TO MAKE KALE TEMPURA SALAD | EPICURIOUS
From epicurious.com
RECIPE: TEMPURA FRIED COD WITH THAI-STYLE VEGETABLE …
From blueapron.com
BEST TUNA SALAD RECIPE - EASY & HEALTHY
From downshiftology.com
RECIPE: TEMPURA ZUCCHINI BAO WITH CUCUMBER-TOMATO SALAD
From blueapron.com
44 COLD SALADS TO MAKE WHEN THE WEATHER GETS HOT
From tasteofhome.com
TEMPUNA SALAD RECIPE - FOOD.COM | RECIPE | RECIPES, FOOD, SALAD …
From pinterest.com.au
BACON TEMPURA | SAVEUR
From saveur.com
TEMPURA PRAWNS W/ PAD THAI SALAD - PACIFIC WEST
From justcooked.com.au
SALADS RECIPES - TEMPUNA SALAD - LOW-CARB
From diabetesrecipesbbcgoodfoodss.blogspot.com
EASY TEMPURA BEER BATTER FOR DEEP FRYING
From amazingribs.com
FRIED SHRIMP TEMPURA WITH MIXED SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
SWEET POTATO TEMPURA SALAD - JAMIE GELLER
From jamiegeller.com
TEMPURA CHICKEN SALAD - RECIPE | COOKS.COM
From cooks.com
41 EASY AND TASTY MIZUNA SALAD RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
AMAZING TEMPURA PRAWNS WITH A JAPANESE SALAD - PACIFIC WEST
From justcooked.com.au
HOW TO MAKE TEA LEAF SALAD, AN INCREDIBLY SPECIAL BURMESE RECIPE
From huffpost.com
TEMPURA DIPPING SAUCE (TENTSUYU) 天つゆ - JUST ONE COOKBOOK
From justonecookbook.com
CHOLESTEROL AND DIABETES: SALADS RECIPES - TEMPUNA SALAD - LOW …
From cholesterolanddiabetess.blogspot.com
TOFU TEMPURA SALAD RECIPE – FRENZY FOODIE
From frenzyfoodie.netlify.app
WHAT TO SERVE WITH TEMPURA SHRIMP? 8 BEST SIDE DISHES
From eatdelights.com
SHRIMP TEMPURA SALAD - ANDREW ZIMMERN
From andrewzimmern.com
TEMPURA SALAD WITH WASABI-MAYO DRESSING | LADY'S CHOICE
From ladyschoice.com.ph
AVOCADO TEMPURA WITH CRAB SALAD RECIPE - CALIFORNIA AVOCADOS
From californiaavocado.com
ASIAN LOBSTER TEMPURA WITH SPICY MAYO - SALT AND PESTLE
From saltandpestle.com
VEGETABLE TEMPURA SALAD | RECIPES | DINING WITH THE CHEF - NHK
From nhk.or.jp
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #salads #beans #american #asian #vegan #vegetarian #dietary #soy-tofu #tempeh
You'll also love