Tuna Salad With Basil Dressing Recipes

HOT TUNA SALAD WITH BASIL DRESSING

Hot tuna salad with basil dressing image

Delicious seared tuna steak with gorgeous, colourful salad - this one's perfect for summer

Provided by Jamie Oliver

Categories Light meals Dinner for two Romantic meals Tuna Mains

Time 20m

Yield 2

Number Of Ingredients 10

Ingredients

1 bunch apsaragus, trimmed (or use a good handful of green beans instead)
2 handfuls cherry tomatoes, quartered
1 large bunch fresh basil, leaves picked, baby leaves kept to one side
1 handful black olives, stones removed
extra virgin olive oil
1 lemon
sea salt
freshly ground black pepper
2 tuna steaks, from sustainable sources, ask your fishmonger
2 tablespoons fat-free natural yoghurt

Steps:

Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.
Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.
Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak - leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.
Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.
Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.

Nutrition Facts : Calories 347 calories, Fat 16.5 g fat, SaturatedFat 3.3 g saturated fat, Protein 40.7 g protein, Carbohydrate 7.0 g carbohydrate, Sugar 5.8 g sugar, Fiber 0 g fibre

TUNA SALAD WITH BASIL DRESSING

Tuna Salad with Basil Dressing image

"I came up with this simple but delicious salad one night when my husband and I decided it was time to eat light," says Laura McAllister from Morganton, North Carolina. "It has become one of our favorites that we enjoy a few times each month."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 19

Ingredients

1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 tuna steak (8 ounces)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
4 cups torn romaine
2 medium navel oranges, peeled and sectioned
1 cup cherry tomatoes, halved
DRESSING:
1/4 cup minced fresh basil
1/4 cup olive oil
1 tablespoon orange juice
1 tablespoon balsamic vinegar
1 teaspoon grated orange zest
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/8 teaspoon pepper
Dash salt

Steps:

In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside., Sprinkle tuna with salt and pepper. In a small skillet, cook tuna in oil over medium heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a large bowl, combine the romaine, oranges, tomatoes and asparagus. In a small bowl, whisk the dressing ingredients. Divide romaine mixture between two serving plates. Slice tuna; arrange over salads. Serve with dressing.

Nutrition Facts : Calories 603 calories, Fat 42g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 315mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 6g fiber), Protein 31g protein.

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

Ingredients

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

TUNA SALAD (BASIC)

Tuna Salad (Basic) image

This is the easiest, most basic way I know to make tuna salad. It is good in so many ways and so versatile you can do almost anything with it.

Provided by Darlene Summers

Categories Spreads

Time 5m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

2 (6 ounce) cans tuna (I use water packed)
1/2 cup salad dressing (may use lite, fat free, or regular)
1/2 cup sweet pickle relish
6 hard-boiled eggs, chopped

Steps:

Combine all ingredients.
Chill.
Serve on toast, bagels, make sandwiches or stuff in tomatoes.

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Green Bean and Tuna Salad with Basil Dressing image

Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans, parsley leaves, and Little Gem lettuce get tossed in a punchy basil dressing with oil-packed tuna and capers.

Provided by Anna Stockwell

Categories Green Bean Salad Shallot Vinegar Basil Lemon Juice Lettuce Bean Parsley Capers Tuna Dairy Free Peanut Free Dinner Quick & Easy Quick and Healthy Wheat/Gluten-Free Summer

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 shallot, coarsely chopped
3 Tbsp. sherry vinegar or red wine vinegar
1 tsp. kosher salt, plus more
1 lb. green beans, trimmed
1 1/2 cups basil leaves
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. freshly ground black pepper
1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated
1 (14.5-oz.) can white beans, drained, rinsed
1 cup parsley leaves with tender stems
1/4 cup capers, drained
1 (6-oz.) jar oil-packed tuna, drained, flaked into pieces

Steps:

Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

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