EASY TOFU SALAD WITH TUNA AND WATERCRESS
Fresh tofu salad with a sesame, garlic and soy sauce dressing.
Provided by Emi Goya
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
- Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.
Nutrition Facts : Calories 215 calories, Carbohydrate 9.1 g, Cholesterol 12.6 mg, Fat 12.3 g, Fiber 2.1 g, Protein 19.3 g, SaturatedFat 1.8 g, Sodium 1298.8 mg, Sugar 3.9 g
TUNA CARPACCIO WITH WATERCRESS SALAD AND BALSAMIC DRESSING
Provided by Eric Ripert
Categories Citrus Fish Leafy Green Herb Mustard Appetizer Freeze/Chill No-Cook Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
- Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.
GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYONNAISE AND WATERCRESS
Provided by Bobby Flay
Time 49m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat.
- Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
- Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.
CREAMY AND CRUNCHY TUNA SALAD SUPREME
This tuna salad is made special with the addition of cream cheese and chopped raw carrots. Red peppers make it pretty and one or two other vegetables, fruits or nuts keep it changing and interesting. I developed this recipe after I tasted cream cheese in a salmon salad sandwich at a funeral lunch in Canada many years ago. Add baby spinach or lettuce leaves, and serve on your favorite bread or as a wrap in a tortilla.
Provided by Joan Newman
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 2.2 g, Cholesterol 37.1 mg, Fat 11 g, Fiber 0.5 g, Protein 17.4 g, SaturatedFat 4.1 g, Sodium 119.3 mg, Sugar 0.9 g
SEARED AHI TUNA WITH WATERCRESS, CHILE, AND GINGER SALAD
This Thai influenced tuna steak with a light and aromatic salad is ideal for summer.
Provided by Alex Bluett
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h35m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
- Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
- Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 17 g, Cholesterol 102.4 mg, Fat 29.9 g, Fiber 3.2 g, Protein 58.4 g, SaturatedFat 4.4 g, Sodium 889.5 mg, Sugar 6.7 g
GRILLED TUNA AND WATERCRESS SALAD WITH ASIAN FLAVORS
Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.
Provided by Chris Schlesinger
Categories Salad Quick & Easy Backyard BBQ Dinner Lunch Tuna Grill Grill/Barbecue Healthy Watercress Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 4 (main course) servings
Number Of Ingredients 13
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
- Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
- Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
- Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices.
- Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
- Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
- Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.
SALADE NIçOISE WITH FRESH TUNA
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.
- Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.
- Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.
- Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.
- Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
- No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.
- When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.
- To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 991 milligrams, Sugar 5 grams, TransFat 0 grams
EASY TOFU AND WATERCRESS SALAD
One of Hawaii's local favorites. Easy to make and always a crowd-pleaser.
Provided by getinmybelly
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cut watercress into 1 1/2-inch lengths. Combine with tofu, bean sprouts, grape tomatoes, tuna, and green onion in a large bowl.
- Mix shoyu, olive oil, sugar, sesame seeds, ginger, and garlic together in a bowl. Drizzle dressing over salad (a little goes a long way) and toss before serving.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 5.9 g, Fiber 1.9 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 840.5 mg, Sugar 4.4 g
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