GEORGE'S ARTICHOKE TUNA SALAD
Provided by George Duran
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat.
TUNA KEBABS WITH GINGER-CHILE MARINADE
Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
Provided by Molly Stevens
Categories Fish Ginger Onion Marinate Dinner Tuna Hot Pepper Summer Grill/Barbecue Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.
TUNA TERIYAKI KABOBS
I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! -Holly Battiste, Barrington, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 kabobs.
Number Of Ingredients 15
Steps:
- Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish., Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes., Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling., For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.
Nutrition Facts : Calories 389 calories, Fat 16g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 444mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein. Diabetic Exchanges
TUNA, ARTICHOKE AND PEPPER SALAD
Here's a stress-free salad made with Progresso® marinated artichoke hearts, tuna and spinach - a perfect Mediterranean dinner ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes.
- In large bowl, stir together artichokes, reserved marinade, dill, oil, lemon juice, pepper and garlic. Add spinach, tuna and roasted peppers; toss well. Serve with crackers.
Nutrition Facts : Calories 280, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg
GRILLED TUNA KEBABS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Four servings
Number Of Ingredients 11
Steps:
- Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels. Let stand for 1 hour. Rinse and drain. Heat 2 teaspoons of the olive oil in a large nonstick skillet. Add the eggplant and saute until half cooked, about 4 minutes. Using 8 metal or bamboo skewers that have been soaked in water, skewer the tuna, peppers, onion and eggplant pieces, alternating colors and dividing the ingredients evenly among the skewers.
- Combine the remaining 2 tablespoons olive oil, lemon juice, basil and salt and pepper to taste in a shallow dish. Place the skewers in the dish and turn to coat in the marinade. Cover with plastic wrap and refrigerate for 30 minutes, turning from time to time.
- Preheat a grill or broiler. Remove the skewers from the marinade and grill until tuna begins to char on the outside but is still pink in the center, about 2 minutes per side (about 8 minutes total).
- Heat a medium-size skillet over medium-high heat. Add the spinach and cook until just wilted. Divide among 4 plates. Spoon the hot rice beside the spinach and top both with 2 skewers per plate. Serve immediately.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 20 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 22 grams, TransFat 0 grams
TUNA KABOBS WITH MARINATED BABY ARTICHOKES
Cubes of tuna coated in a mustard dressing are grilled with marinated baby artichokes. The baby artichokes are cooked in advance so they only need to be grilled for a short time.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Whisk together mustard, lemon juice, red-pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add tuna, and toss to coat.
- Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.
- Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on heat of grill. Artichokes should be tender and slightly charred. Serve with choice of condiments.
TUNA KEBABS
Steps:
- Set 4 bamboo skewers to soak in warm water. Preheat the broiler or compression grill for 10 minutes.
- For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.
- For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.
- Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.
- Serve kebabs garnished with chopped cilantro or parsley on top.
- Note: To make Shanghai Ethmix:
- 7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise
- Grind to a fine powder.
TUNA ARTICHOKE MELTS
After sampling a similar open-faced sandwich at a restaurant, I created my own version of lemon-seasoned tuna salad with artichoke hearts. I like to serve it for lunch with a friend on the patio.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon pepper and oregano. Spread over English muffin halves. , Place on a baking sheet. Broil 4-6 in. from the heat until heated through, 3-5 minutes. Sprinkle with remaining cheese; broil until cheese is melted, 1-2 minutes longer.
Nutrition Facts : Calories 335 calories, Fat 8g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 989mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
GINGER-TUNA KABOBS
I find myself making this recipe again and again. It's a hit at parties and potlucks. -Mary Beth Harris-Murphree, Tyler, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 kabobs.
Number Of Ingredients 9
Steps:
- Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes. , Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet., On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.
Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 186mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
TUNA KABOBS
Make and share this Tuna Kabobs recipe from Food.com.
Provided by Lorac
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium high.
- Combine soy, vinegar, sesame oil and wasabi in a ziplock bag.
- Add tuna and marinate at room temperature for 10 minutes.
- Thread tuna on skewers and cook on an oiled grill 5-10 minutes or until browned outside and cooked to desired degree of doneness inside.
MARINATED ARTICHOKE KEBABS
These little cuties are great to serve as a cocktail snack at BBQ's. They're easy too! Prep time does not include chilling time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, combine artichoke hearts, mozzarella cheese and tomatoes.
- Cover and refrigerate overnight, or at least 1 hour.
- To assemble, thread 1 artichoke, 1 piece dried tomato and 1 cube of cheese on each toothpick, weding tomato between two larger items.
- Brush with marinade and arrange in a shallow serving dish, garnish with parsley, if desired.
THE HOUDINI'S MAGICAL TUNA KABOBS WITH PINEAPPLE GLAZE
Step away from the Hot Plate and Head to the Grill! The Hot Plate Houdini's would like to introduce you to The Houdini's Magical Jerk Tuna Kabobs with Pineapple Glaze, created especially for ZWT3. Make plenty, they'll "Disappear Fast!"
Provided by Geema
Categories Tuna
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Put first 12 ingredients -- scallions through cinnamon -- into a blender and puree.
- Pour marinade into a plastic bag, then add the tuna.
- Place bag, sealed well, into the refrigerator for 2 - 6 hours, turning every once in a while to distribute marinade evenly.
- If using wooden skewers, cover them with water in a shallow dish and let stand for 2 hours.
- In a pot of boiling water, blanch the bell peppers, zucchini, and onion for 1-2 minutes depending on the size of the slices. Drain and pat dry.
- Make pineapple glaze by placing pineapple juice, lemon juice, ginger, chili, soy, honey and cilantro in a saucepan. Bring to a boil, then turn down to medium low, cooking until mixture is reduced by half. Set aside.
- Remove tuna from refrigerator and drain off marinade.
- On metal or wooden skewers alternately thread ingredients: a slice of onion, tuna , pineapple, bell pepper, zucchini, etc. or in any order that pleases you.
- Heat grill to medium high and cook the kabobs for about 6-8 minutes total, turning once. Use pineapple glaze often to brush on kabobs as cooking and to drizzle any remaining on plates.
GRILLED YELLOWFIN TUNA WITH MARINADE
Steps:
- Prick tuna steaks all over with a fork and place in shallow glass dish.
- Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove tuna from the marinade. Shake excess moisture from the steaks.
- Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
- Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 5.2 g, Cholesterol 77.1 mg, Fat 28.9 g, Fiber 0.9 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 1328.3 mg, Sugar 0.8 g
TUNA KABOBS WITH MARINATED BABY ARTICHOKES
The baby artichokes are cooked in advance, so they only need to be grilled for a short time.
Yield Makes 8
Number Of Ingredients 18
Steps:
- Whisk together the mustard, lemon juice, red pepper flakes, 6 tablespoons olive oil, and garlic in a large bowl. Add the tuna, and toss to coat.
- Thread 4 cubes of tuna, alternating with artichokes, on each of 8 skewers. Gently brush with some of the remaining olive oil. Season with salt and pepper.
- Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until the tuna is brown and charred on the outside and warm but still rare in the middle, about 5 minutes, depending on the heat of the grill. The artichokes should be tender and slightly charred.
- Fill a large bowl with cold water; juice 2 lemons into the water. Set aside. Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving the artichoke half intact. Transfer cut artichokes to acidulated water immediately.
- Drain the artichokes. Fill a large saucepan with water. Add the artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
- Remove from the heat, and drain. Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil. Season with the remaining 1 1/2 teaspoons salt and pepper. Keep refrigerated, up to 5 days, until needed.
MARINATED BABY ARTICHOKES
Roasted with olives, rosemary, and lemon juice and zest, baby artichokes can be served straight from the oven or bathed in a jar of olive oil, where the flavors will deepen over the course of hours or days.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
- Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
- Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.
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