Outer Banks Fresh Tuna Salad Recipe 485

Steps:

• 1. Flake tuna and mix well using your hands with all ingredients. Store in refrigerator up to 7 days. Makes 4 pounds.

Steps:

• 1. Flake Tuna and mix well using your hands with all ingredients. Store in refrigerator up to 7 days.

Steps:

• Poach tuna in salted water for 3 to 4 minutes until cooked through. Flake and pull apart. Combine with mayonnaise, mustard, relish, onion and celery, herbs, salt and pepper. Spoon on rolls. Top with some sliced sweet pickles and potato chips.

Steps:

• 1. Heat the oil in a large, nonstick skillet over medium-high heat. Sear the tuna on the first side for 5 minutes, until lightly browned. Turn with a spatula and sear for 3 minutes longer or until cooked to your preference. Let the tuna rest for 5 minutes.
• 2. Flake the tuna into 1x1/2-inch pieces and remove to a large bowl. Toss gently with the celery, apple, and scallions. Season with salt.
• 3. Fold mayonnaise and basil into the tuna. Serve in radicchio cups with toasted peasant bread.

Steps:

• In a skillet or grill pan sprayed with cooking spray, cook tuna over medium high heat for about 5 mnutes, turning once, or until medium rare. Set aside.
• To make salad; In a serving bowl, toss lettuce, tomatoes, onion s and olives.
• Dressing: In a small bowl, combine dressing ingedients, reserving 1 tsp sesame seeds.
• Slice tuna thinly; place over top of salad. Pour dressing over; toss gently. Sprinkle with cilantro and remaining sesame seeds.