Zakarians Tuna With Celery And Walnuts Recipes

TUNA CELERY WALNUT ROLLS

Tuna celery walnut rolls image

[tabby title="Tuna celery walnut rolls"] Sometimes all you have time for is a quick sandwich or roll. But you can still make healthier choices like our tuna celery walnut rolls. This is easy to make, as well as being fresh and delicious. The combination of tasty protein-packed tuna, crunchy celery and nutritionally dense walnut is surprising and very moreish. What's more, it makes a great meal all year round. If you want to eat this delicious sandwich for lunch at work, or as a healthy school lunch, pack the filling and bread separately and sandwich just before you eat it to stop the bread going soggy. Did you know: Walnuts are a nearly perfect package of protein, healthy fats, fibre, plant sterols, antioxidants, and many vitamins and minerals. Walnuts like Tuna are a great source of Omega 3 oils. The two most common major species of walnuts are grown for their seeds - the Persian or English Walnut and the Black Walnut. The English Walnut (J. regia) originated in Persia, and the Black Walnut (J. nigra) is native to eastern North America. The Black walnut is of high flavour, but due to its hard shell and poor hulling characteristics, it is not grown commercially for nut production. The commercially produced walnut varieties are nearly all hybrids of the English walnut. source: wiki [tabbyending]

Provided by safcol

Categories Sandwiches & Wraps, Video Recipes

Time 5m

Yield 1

Number Of Ingredients 0

Ingredients

Steps:

In a medium bowl, mix the filling ingredients and add salt and pepper to taste, then add to either your favourite bread or rolls and serve immediately.

Nutrition Facts : Calories Array, ServingSize 1

TOSTONES WITH TUNA TARTARE

Tostones with Tuna Tartare image

Provided by Geoffrey Zakarian

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Canola oil, for frying
2 plantains, peeled and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup fresh cilantro leaves, chopped
1/4 cup sliced green onions, whites and greens separated
1 tablespoon adobo sauce (from a can of chipotles in adobo)
1 teaspoon grated fresh ginger
1 lime, halved
Kosher salt and freshly ground black pepper
12 ounces yellowfin tuna, cut into 1/4-inch dice

Steps:

For the plantains: Pour 1/2 inch canola oil into a large skillet and heat over medium heat until the oil is shimmering. Line a sheet pan with paper towels and set aside.
Add the plantains to the oil; it should be barely bubbling. Cook, in batches, until soft and lightly golden, 3 to 4 minutes per side. Transfer to a cutting board.
Place a plate on top of a plantain slice and press to flatten it to 1/4- to 1/8-inch thick. Repeat with the remaining plantains. Return all the plantains to the hot oil, in batches, and fry until crispy, about 1 minute. Drain on the lined sheet pan. Season immediately with salt and pepper.
For the tartare: In a medium bowl, combine the crema, cilantro, scallion whites, adobo, ginger, the juice from half the lime and salt and pepper to taste. Add the tuna and mix so that the tuna is well coated. Adjust the seasonings.
Top each plantain with some tuna tartare, a sprinkle of salt, scallion greens and a squeeze of lime juice. Serve immediately.

ZAKARIAN'S TUNA WITH CELERY AND WALNUTS

ZAKARIAN'S TUNA WITH CELERY AND WALNUTS image

Categories Salad Fish No-Cook Quick & Easy Lunch Healthy

Yield 12 crackers

Number Of Ingredients 11

Ingredients

4 ounces canned tuna in oil
2 tablespoons diced celery
2 tablespoons chopped toasted walnuts
2 teaspoons olive oil
1 teaspoon chopped (nicoise) olives
1 teaspoon capers
1 teaspoon chopped fresh parsley
1/2 teaspoon lemon juice
1 teaspoon vinegar (such as red wine)
Kosher salt and freshly cracked black pepper
12 7-grain crackers

Steps:

Combine the tuna, celery, walnuts, olive oil, olives, capers, parsley vinegar and lemon juice in a medium bowl and season with salt and pepper. Top the crackers with the tuna mixture and serve. If making a sandwich, add 2 tbsp mustard to make this recipe spreadable! Recipe courtesy of Geoffrey Zakarian Read more at: http://www.foodnetwork.com/recipes/geoffrey-zakarian/albacore-tuna-with-celery-and-walnuts.html

WALNUT, DILL AND TUNA SALAD

Walnut, Dill and Tuna Salad image

From RealAge.com via Eatingwell.com. Due to dietary restrictions, I subbed a brown rice tortilla, sheep yogurt, and homemade veg broth. It was awesome!!!!

Provided by Michelle Minicucci

Categories Low Cholesterol

Time 16m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 12

Ingredients

1 slice whole grain bread
1/4 cup reduced-sodium chicken broth
3 tablespoons chopped walnuts
2 tablespoons nonfat plain yogurt
2 tablespoons lemon juice
1 garlic clove
1 pinch cayenne pepper
1 (6 ounce) can chunk light tuna, drained
1 carrot, chopped
1 stalk celery, chopped
2 tablespoons chopped fresh dill
salt and pepper

Steps:

Puree bread, broth, walnuts, yogurt, lemon juice, garlic, and cayenne in a food processor.
Transfer to a bowl and add tuna, carrot, celery and dill.
Mix well, seasoning with salt and pepper as desired.

Nutrition Facts : Calories 238.9, Fat 8.7, SaturatedFat 1.1, Cholesterol 25.8, Sodium 420.2, Carbohydrate 14.9, Fiber 3, Sugar 4.4, Protein 26.8

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