Tempuna Salad Recipes

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THE BEST TUNA SALAD



The Best Tuna Salad image

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

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

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



Tempura Kale Salad With Shiitake Mushrooms, Raisins, and Almonds image

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

3/4 cup almonds
7 tablespoons vegetable oil, divided
4 cups shiitake mushrooms (about 9 ounces), stemmed, quartered
1 teaspoon kosher salt, divided, plus more
Canola oil (for frying; about 2 quarts)
2 bunches Tuscan kale (about 1 3/4 pounds), stems removed and cut lengthwise into 1" pieces, leaves reserved
3/4 cup cold sparkling water
1/2 cup plus 2 tablespoons rice flour, divided
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons white miso
1 tablespoon toasted sesame oil
1/8 teaspoon white pepper, plus more
1/2 cup golden raisins, divided
Special Equipment
A deep-fry thermometer

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



Best Ever Tuna Salad image

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

2 eggs
2 (5 ounce) cans tuna, drained
1 (6 ounce) can crabmeat, shredded
½ cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
½ teaspoon dried dill weed
⅛ teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
¾ cup finely chopped onion

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



Tempura Crumbs image

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

1 large cold egg
2/3 cup ice water
3/4 cup all-purpose flour
1 1/2 teaspoons finely crumbled toasted nori
1 teaspoon coarse salt
Vegetable oil, for frying

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



Tempeh Taco Salad Recipe by Tasty image

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

8 oz tempeh, 1 package
olive oil, for cooking
3 tablespoons low sodium soy sauce
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 avocado
1 lime, juiced
¼ cup olive oil
salt, to taste
pepper, to taste
3 tablespoons water
4 cups green leaf lettuce, chopped
1 cup cherry tomato, halved
¾ cup black beans
½ cup corn
⅓ cup fresh cilantro, chopped
⅓ cup red onion

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



Salmon Tempura with Daikon Salad image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 20

1 1/4 to 1 1/2 cups cold club soda
1 cup all-purpose flour
1/4 cup cornstarch
2 teaspoons salt
12 asparagus spears, trimmed and bottom 2 inches peeled
3 (8 by 8-inch) sheets nori
3 (4 by 8-inch) sheets fresh salmon, about 3/8-inch thick, **see cook's note
1 tablespoon black sesame seeds
Salt and freshly ground black pepper
9 shiso leaves
Vegetable oil, for deep-frying
Daikon, Carrot, and Cucumber Salad, recipe follows
Daikon radish sprouts, for garnish
Special equipment: a bamboo sushi mat and bamboo skewers
1/4 pound trimmed daikon radish, julienned
2 carrots, julienned
1/4 pound English cucumber, julienned
1/3 teaspoon salt
Freshly ground black pepper
1 cup honey mustard dressing, homemade or prepared

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



Tempuna Salad image

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

8 ounces tempeh, cut in 1/4-inch cubes
1 1/2 tablespoons cold water
1 cup celery, finely diced
1/4 cup carrot, finely grated
1/4 cup red onions, finely chopped or 1/4 cup green onion
4 tablespoons fresh parsley, minced
1 teaspoon kelp
1/8 teaspoon salt (to taste) (optional)
1/8 teaspoon black pepper (optional)
1/2-3/4 cup vegan mayonnaise or 1/2-3/4 cup regular mayonnaise
1/4 teaspoon lemon juice
1 teaspoon mustard
1/2 teaspoon curry (to make it more like a chicken salad) or 1/2 teaspoon poultry seasoning (to make it more like a chicken salad)

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



Vegan Tempeh Salad image

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

16 ounces soy tempeh
1/4 cup sweet pickle relish (I use Cascadian Farms organic sweet relish)
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup finely diced red bell pepper
1/4 cup raw sunflower seeds
1/4 cup finely diced green pepper
1/4 cup scallion, sliced into little rings, only the white and very light parts
2 tablespoons tamari
2 tablespoons finely chopped flat-leaf Italian parsley
2 tablespoons lemon juice
1/2 teaspoon finely minced fresh garlic
1 teaspoon ground cumin
1 teaspoon dry dill weed
1 cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)

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

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From eatdelights.com


SHRIMP TEMPURA SALAD - ANDREW ZIMMERN
Peel and de-vein shrimp, leaving the tail attached. Cut off tips of tails to avoid water splatter when frying. Make 3 shallow ‘nicks’ with a sharp knife on the belly side of each shrimp to prevent curling during frying. Heat oil to 375 degrees. Beat one egg in a quart measuring vessel and add enough ice water to make ¾ cup.
From andrewzimmern.com


TEMPURA SALAD WITH WASABI-MAYO DRESSING | LADY'S CHOICE
Pre-heat oil for deep-frying. Dip prawns in chilled tempura batter and deep-fry until crisp. Combine wasabi powder, water, and vinegar in bowl. Mix well. Add Lady’s Choice Real Mayonnaise and sesame oil, season according to taste, and mix well. Toss vegetables with the prepared dressing. Arrange on plate then top with the tempura and sesame ...
From ladyschoice.com.ph


AVOCADO TEMPURA WITH CRAB SALAD RECIPE - CALIFORNIA AVOCADOS
Place one fried avocado half on each plate (cavity side up). Top each with 2 ½ oz. of the crab salad. Zigzag 1 tablespoon of sriracha mayonnaise on top of each of the crab salad and avocado plates. Garnish each with minced chives. Place 3 dots of sriracha hot sauce around each finished avocado plate. Serve.
From californiaavocado.com


ASIAN LOBSTER TEMPURA WITH SPICY MAYO - SALT AND PESTLE
2021-05-12 Heat a pan to medium heat and add vegetable oil. Fry the garlic and ginger for 30 seconds. Add the sesame oil and soy sauce and then the bok choy. Stir fry for 2-3 minutes. Add 1/4 of water and bring the heat down to low to let it simmer until the bok choy is tender. Drizzle with the spicy mayo on a plate.
From saltandpestle.com


VEGETABLE TEMPURA SALAD | RECIPES | DINING WITH THE CHEF - NHK
Directions. 1. Remove the stem from the eggplant and cut into thin slices. 2. Cut the green beans in half. 3. Cut the carrot into thin slices in the same way as the eggplant. 4. Make the tempura ...
From nhk.or.jp


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