Tuna Cakes With Arugula Tomato Salad Recipes

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TUNA CAKES WITH ARUGULA-TOMATO SALAD



Tuna Cakes with Arugula-Tomato Salad image

Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition.

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 9

1/3 cup Dijonnaise
1 teaspoon grated lemon zest and 1 tablespoon fresh juice, plus wedges for serving
1/3 cup chopped dill pickle
2 cans (each 5 ounces) tuna, preferably in water, drained and flaked
1 cup peeled, grated carrot (from 2)
1 cup panko breadcrumbs
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
Arugula and halved cherry tomatoes, for serving

Steps:

  • In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and 1/4 cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining 3/4 cup panko, pressing it into patties with your hands to adhere.
  • Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.
  • Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.

HEIRLOOM TOMATO SALAD WITH NECTARINES, AVOCADO, AND ARUGULA



Heirloom Tomato Salad with Nectarines, Avocado, and Arugula image

With farmers' markets overflowing with the most wonderful summer produce, what better way to embrace this seasonal bounty than a salad that combines fresh heirloom tomatoes, peppery arugula, white nectarines, and sliced avocado. A bright, simple vinaigrette of extra-virgin olive oil and white vinegar brings out the fresh flavors. A generous sprinkle of flaky sea salt tops it off!

Provided by GroveProvisions

Time 15m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 tablespoons white vinegar
2 large heirloom tomatoes, sliced
6 ounces arugula
2 medium nectarines, sliced
1 large avocado, sliced
salt and freshly ground black pepper to taste
flaky sea salt

Steps:

  • Whisk oil and vinegar together in a bowl.
  • Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 18.6 g, Fat 17.8 g, Fiber 7.7 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 20.9 mg, Sugar 9.3 g

TUNA, ARUGULA AND FETA SANDWICH AND SALAD



Tuna, Arugula and Feta Sandwich and Salad image

Make and share this Tuna, Arugula and Feta Sandwich and Salad recipe from Food.com.

Provided by Redsie

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
4 teaspoons balsamic vinegar
4 (3 ounce) cans light chunk tuna in water (drained)
4 ounces feta, crumbled
20 small black olives, chopped
16 cups arugula
4 medium tomatoes, sliced
8 slices whole grain bread (thick slices)

Steps:

  • Combine oil and vinegar.
  • Mix tuna in a bowl with 4 tsp dressing, feta and olives.
  • Layer 1 cup arugular, 2 slices of the tomato and tuna mixture on each of 4 slices of bread.
  • In a bowl, toss 12 cups arugula with remaining tomatoes and dressing. Serve with sandwich.

Nutrition Facts : Calories 495.6, Fat 25.4, SaturatedFat 7.4, Cholesterol 52.3, Sodium 1085.5, Carbohydrate 35.8, Fiber 7.1, Sugar 9.2, Protein 34.7

AVOCADO, TUNA, AND TOMATO SALAD



Avocado, Tuna, and Tomato Salad image

A light, quick lunch or even a small salad before dinner. Combines tuna, tomato, and avocado with lime, cilantro, garlic, and feta cheese.

Provided by Donna Martin

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 10

1 avocado
1 (5 ounce) can tuna, drained
1 small tomato, chopped
¼ cup crumbled feta cheese
1 jalapeno pepper, finely chopped
1 green onion, chopped
2 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
salt and pepper to taste

Steps:

  • Split avocado. Save skins and discard pit. Scoop contents into a bowl; slightly mash.
  • Mix mashed avocado, tuna, tomato, feta cheese, jalapeno pepper, green onion, feta cheese, garlic, cilantro, lime juice, salt, and pepper together in a bowl.
  • Scoop mixture back into reserved avocado skins and serve immediately or chill until serving.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 14.9 g, Cholesterol 46.9 mg, Fat 22.1 g, Fiber 7.8 g, Protein 23.5 g, SaturatedFat 7 g, Sodium 472.7 mg, Sugar 3.9 g

TUNA SALAD IN TOMATO CUPS



Tuna Salad in Tomato Cups image

Make your tuna salad stand out with this fun and simple treatment. The Asian flavors jazz it up, while red tomato adds a pop of color. Edie Farm - Farmington, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 can (6 ounces) light water-packed tuna, drained and flaked
5 tablespoons mayonnaise
1/4 cup chopped celery
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1/2 teaspoon lemon juice
1/2 teaspoon soy sauce
Dash white pepper
Lettuce leaves
2 medium tomatoes
1/3 cup chow mein noodles

Steps:

  • In a small bowl, combine the first eight ingredients; chill. , Line two serving plates with lettuce. Cut tomatoes, but not all the way through, into six wedges; place on lettuce and separate wedges slightly. , Gently stir chow mein noodles into tuna salad; spoon into the center of each tomato.

Nutrition Facts : Calories 423 calories, Fat 31g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 604mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.

TUNA-TOMATO SALAD



Tuna-Tomato Salad image

This was something I made up while living on a student budget in Paris, France. This is another example of how the greatest things that come out of the kitchen are not a result of planning. I just looked around at what I had in the cupboard, put them together and it worked! It is a great starter or side dish. One rule though...you MUST add the blue cheese! It is what brings everything together. I kind of think of this as the French version of a caprese salad.

Provided by dk683

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

2 medium tomatoes, sliced
50 -100 g canned tuna
2 tablespoons blue cheese
1 -2 tablespoon vegetable oil
1 small lemon, juiced
1/8 teaspoon dried thyme
1/8 teaspoon ground pepper

Steps:

  • Arrange the tomato slices on a plate.
  • Take the tuna out of the can and arrange on top of the tomato slices.
  • For the dressing: If you buy tuna packed in oil, use a few teaspoons of that from the can and add the lemon juice. Otherwise use any vegetable oil or even olive oil, (vegetable oil is obviously more budget friendly) No need to add salt because the cheese is plenty salty.
  • Crumble the blue cheese on top of the tuna and tomato. I used Roquefort, which is A-M-A-Z-I-N-G! But any strong blue cheese will work.
  • Dress the salad simply with the lemon and oil and sprinkle over the thyme and pepper.

TOMATOES AND TUNA SALAD



Tomatoes and Tuna Salad image

Each summer, I look forward to making this salad when I have a bumper crop of tomatoes in my garden.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 11

1 can (12 ounces) tuna, drained and flaked
4 ounces cheddar cheese, cut into 1/4-inch cubes
1/2 to 3/4 cup mayonnaise
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped dill pickle
1 tablespoon dill pickle juice
1/4 teaspoon salt
1/8 teaspoon each celery seed and pepper
5 medium tomatoes, cored
Bacon bits, optional

Steps:

  • In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired.

Nutrition Facts : Calories 368 calories, Fat 26g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 704mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein.

TUNA SALAD ON OLIVE BREAD WITH ARUGULA



Tuna Salad on Olive Bread with Arugula image

Categories     Sandwich     Fish     Leafy Green     No-Cook     Picnic     Lunch     Mayonnaise     Tuna     Summer     Capers     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 10

2 6-ounce packages albacore tuna packed in water, drained
3/4 cup mayonnaise
1/2 cup chopped green onions
1/4 cup diced seeded English hothouse cucumber
1/4 cup minced fresh dill
1/4 cup drained capers
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon
12 1/3-inch-thick slices olive bread
1 cup arugula

Steps:

  • Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves. Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula. Cut sandwiches in half; wrap each tightly in plastic wrap. (Can be made 1 day ahead. Refrigerate.)

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