TARRAGON-DIJON TUNA SALAD ON MUSTARD ROLLS
Provided by Food Network
Time 4h25m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Thoroughly whisk together dressing ingredients in a large bowl. Add tuna to bowl and toss to coat with dressing. Fold in the remaining ingredients. Cover and refrigerate for 1 hour. Serve tuna salad on mustard rolls with lettuce.
- In the bowl of an electric mixer fitted with a dough hook, stir water, yeast, salt, oil, mustard, and 2 cups of flour together; beat until mixed. Add remaining flour, 1/2 cup at a time, beating until the dough holds together. Remove from mixer and knead on a floured surface until dough springs back when poked with your finger. Place in an oiled bowl and let rise until doubled in size. Punch down and let rise again. Knead lightly and shape into rolls. Let rise 1 more time and then brush with glaze.
- Preheat oven to 425 degrees F.
- Bake for 20 to 25 minutes. Let rolls cool for 5 minutes before slicing in half and serving with a hearty portion of tuna salad topped with lettuce.
SEARED TUNA & AVOCADO ROLLS
Steps:
- Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
- In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
- Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
- Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
- Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.
TUNA-SALAD HAND ROLLS
This quick, clever meal is just right for those nights when you need a pantry-friendly dinner on the table really fast. It's a sushi-inspired spin on tuna salad, simply set your prepped ingredients on the table and let everyone roll their own!
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Yield Makes 12
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together tuna, mayonnaise, lemon juice, and cilantro until combined; season with salt and pepper. In another bowl, toss together cucumber and carrot matchsticks with salt, sugar, and vinegar; set aside.
- To assemble hand rolls, pat rice into the middle of nori sheets; top with tuna, vegetables, and avocado; roll firmly to seal. Serve with soy sauce, pickled ginger, and sambal oelek.
EASY CALIFORNIA ROLL SUSHI SALAD
I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.
Provided by Lisa Puma
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
- Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
- Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.
Nutrition Facts : Calories 491.2 calories, Carbohydrate 89.8 g, Cholesterol 17 mg, Fat 8.2 g, Fiber 6 g, Protein 12.7 g, SaturatedFat 1.3 g, Sodium 948.7 mg, Sugar 19.1 g
CALIFORNIA TUNA ROLL
I love sushi, and can only make it on special occasions since I am restricted from eating too much rice. But this is good and I would eat it every day if I could get away with it!!! Making the sushi rice is most of the work since the rolls put together in a snap!
Provided by PalatablePastime
Categories Tuna
Time 10m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place toasted nori (shiny side down) on rolling mat.
- Cover center of nori with sushi rice.
- Mix together mayo with wasabi powder to make wasabi mayo.
- Spread wasabi mayo over rice.
- Place a row of tuna, cucumber and avocado over rice.
- Roll up nori using mat, and moisten the farthest edge of exposed nori to form a seal.
- Slice into serving pieces.
- Serve garnished with pickled ginger, daikon radish, wasabi, and soy sauce, if desired.
Nutrition Facts : Calories 49.6, Fat 0.7, SaturatedFat 0.1, Cholesterol 2.1, Sodium 11.3, Carbohydrate 8.7, Fiber 0.3, Sugar 0.1, Protein 1.8
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