SUMMERY HERBED TUNA PASTA SALAD
Marry tuna, pasta, green beans and carrots with an herby white wine vinaigrette.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the tuna, basil, carrots, celery, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
- Copyright 2016 Television Food Network, G.P. All rights reserved
HERBED CRAB PASTA SALAD IN VINAIGRETTE
Orecchiette pasta is tossed with fresh herbs, jumbo lump crab, juicy tomatoes and crunchy celery and then simply dressed with oil and vinegar.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool and add to the bowl with the dressing.
- Add the crab, celery, basil, chives, parsley, tarragon and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
TUNA PASTA WITH HERB VINAIGRETTE
I got this recipe off the back of a 7.06oz. (200 kg.) pouch of Kroger brand Light Tuna in water. I made this for dinner tonight and bf and I enjoyed it. I'm posting this recipe as close to exactly as I can directly from the back of the pouch. For the oil in this recipe, I used EVOO (extra-virgin olive oil) and dried herbs. Although I followed the directions on the pouch, except for using 1/2 tsp jarred, minced garlic for the fresh clove of garlic I believe steaming the cut green beans and broccoli cuts would be much better and would retain more nutrients and color by steaming instead of boiling, although I did boil them this time. Next time I make this, that's what I plan on doing. I'm posting here for safekeeping and to share with the 'Zaar community. I hope you enjoy it, too!
Provided by blancpage
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a blender combine 3 tablespoons oil, red wine vinegar, 1/2 teaspoon salt, crushed garlic clove, basil, and oregano. Cover. Process until well blended. Set aside.
- Cook curly pasta according to package directions. Drain.
- Combine pasta in a large bowl with 1 tablespoon oil. Set aside.
- In a large saucepan bring water to a boil. Add 1/2 teaspoon salt and sliced green beans; cook for 2 minutes. Add chopped broccoli and return to a boil for 3 minutes. Drain well. Add the cooked vegetables and the pasta to the sliced red bell pepper and tuna. Pour the garlic dressing on top and toss until evenly coated. Top with parmesan cheese, if desired.
- Serving size not provided; I estimate 3 to 4.
Nutrition Facts : Calories 594.2, Fat 22.9, SaturatedFat 3.5, Cholesterol 25.1, Sodium 838, Carbohydrate 69.1, Fiber 7.1, Sugar 4.9, Protein 28.7
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Vinaigrette Dressing
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
BROILED TUNA STEAKS WITH HERB VINAIGRETTE
Provided by Pierre Franey
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler or an outdoor grill.
- In a mixing bowl, blend the salt, pepper, ginger, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna. Cover with plastic wrap and let stand about an hour or until ready to broil.
- Arrange the steaks on a rack and place under the broiler or over the grill about 4 inches from the source of heat. Broil about 3 minutes. If using the oven, leave the door partly open. Turn the steaks, continue broiling, leaving the door partly open, for another 3 minutes. The center should remain pink.
- Serve with tomato and herb vinaigrette on the side.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 3 grams, Protein 112 grams, SaturatedFat 2 grams, Sodium 1120 milligrams, Sugar 0 grams, TransFat 0 grams
TUNA PASTA SALAD WITH WARM BLACK OLIVE VINAIGRETTE
Whenever a salad calls for tuna, I prefer to use a can of Italian olive oil-packed tuna. It has a more robust flavor and makes the tuna a little less ordinary.
Provided by JackieOhNo
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to the package directions.
- Meanwhile, heat 3 T. of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
- Add the lemon juice, pepper, and the remaining oil.
- Drain the pasta, rinse under cold water, and top with the tuna and olive vinaigrette.
- Serve immediately .
Nutrition Facts : Calories 685.5, Fat 34.2, SaturatedFat 5.3, Cholesterol 32.3, Sodium 255.3, Carbohydrate 67, Fiber 8.1, Sugar 0.3, Protein 32.9
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