Ginger Pepper Tuna Salad Recipes

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Steps:

• Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.

Steps:

• grate ginger and garlic into medium sized bowl.
• add sliced green onions.
• add lime juice, soy sauce, and pepper.
• stir to distribute spices evenly in mixture.
• add mayonnaise.
• add strained tuna and mix well until you have a homogenous mix.
• salt to taste and serve however you like!

Steps:

• Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
• Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

Steps:

• Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
• Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

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.

Steps:

• In a small saucepan over low heat, sauté the curry powder in olive oil for 5 minutes, stirring frequently.
• While the curry powder is cooking, mince the onion and chop the crystallized ginger.
• In a medium bowl, add the mayonnaise, rice vinegar and Dijon mustard; whisk to blend.
• Add the cooked curry powder, crystallized ginger, onion, pecans and cayenne pepper; whisk again to thoroughly blend.
• Add the tuna and mix with a fork until tuna is well blended and coated with the dressing.
• Serve and enjoy.

Steps:

• Heat a grill pan or large skillet over high heat.
• Place the fish in a food processor and pulse until the fish is the consistency of ground beef. Transfer the ground ahi to a bowl and mix with the ginger, garlic, tamari, black pepper, scallions, and cilantro. Form 4 equal patties and drizzle them with vegetable oil. Place the tuna burgers in a screaming hot pan and cook for 1 minute on each side for very rare, 2 minutes on each side for medium rare, 3 to 4 minutes on each side to cook through. Hold the cooked patties on a plate under foil.
• In a medium bowl combine the lettuce, sprouts, and cucumber. Dress the salad with the lime zest and juice, salt, and vegetable oil to your taste.
• Place the edamame in a microwave bowl and cover with plastic wrap. Pop a small hole in the top of the wrap and microwave on High for 5 minutes. When the time is up, sprinkle the edamame with 2 teaspoons of coarse salt and toss.
• Pile the salad up equally onto 4 plates. Top the salad with tuna patties. Pile the edamame alongside the burgers. To enjoy the edamame, shimmy the soybeans free from their pods in your mouth. Who misses fries? (Well, okay, they're good too, but soybeans are actually good for you as well!)

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.