ASPARAGUS & TUNA SALAD
Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
Provided by Sarah Cook
Categories Lunch, Main course
Time 32m
Number Of Ingredients 12
Steps:
- Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
- Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
- Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
- Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.
Nutrition Facts : Calories 490 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
CAESAR SALAD WITH PEPPER-GRILLED TUNA
Categories Salad Fish Leafy Green Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Stir soy sauce and brown sugar in pie dish until sugar dissolves. Using mortar and pestle or spice mill, coarsely grind peppercorns. Dip both sides of tuna steaks in soy mixture. Sprinkle both sides of tuna generously with peppercorns, pressing to adhere. Grill tuna to desired doneness, about 2 minutes per side for medium-rare.
- Combine greens and radishes in large bowl. Toss with enough Caesar Vinaigrette to coat salad. Season to taste with salt and pepper. Divide salad among 6 plates. Cut tuna crosswise into thin slices; place alongside salad. Drizzle tuna and greens with remaining vinaigrette.
GRILLED TUNA SALAD
I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges
PARISIAN-STYLE GRILLED AHI TUNA SALAD WITH A SOFT-BOILED QUAIL EGG
Steps:
- To roast the potatoes: Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the oil, potatoes, salt and pepper. Transfer the skillet to the oven and roast the potatoes until they begin to color, about 10 minutes. Turn the potatoes over, add the herbs de Provence and continue cooking until the potatoes are tender, about 7 minutes more. Set the potatoes aside to cool.
- To prepare the salad: Wrap the peeled garlic cloves in aluminum foil and roast in a 400 degree F oven until soft, about 15 minutes. Cool slightly then mash the garlic to a paste adding a tablespoon or 2 of olive oil. Set the garlic paste aside.
- Blanch the haricots verts in boiling salted water, until crisp but tender, about 4 minutes. Refresh the beans in an ice bath, then set aside.
- Boil the quail eggs in salted water for 2 minutes and 15 seconds. Shock them in an ice bath, peel, and set aside.
- To prepare the balsamic vinaigrette: Whisk 1 tablespoon of Dijon mustard with the balsamic vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Add minced thyme and shallots.
- To prepare the caper vinaigrette: Whisk 1 tablespoon of Dijon mustard with the grain mustard, red wine vinegar and a pinch each of salt and pepper. Slowly whisk in 3/4 cup olive oil. Mix in the capers, shallots, and minced thyme.
- To finish the salad: Season the tuna on both sides with salt and pepper. Heat and oil a grill or cast iron pan and sear the tuna on both sides (the tuna is best rare¿the cooking time will depend upon the thickness of the pieces).
- In a large mixing bowl, combine the tomatoes, tatsoi, haricots verts, potatoes, and olives. Dress the salad with balsamic vinaigrette and season with salt and pepper, to taste. Arrange the salad on 4 plates. Spread the toast with garlic puree. Put a piece of toast on each salad and place a piece a tuna on top. Spoon caper vinaigrette over the tuna, garnish with a quail egg, season with salt and pepper and serve.
TUNA EGG SALAD MELTS
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
- Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
- Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
- Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
- Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
- Transfer the sandwiches to a cutting board, then slice in half and serve immediately.
TUNA SALAD WITH BELL PEPPERS AND HERBS (NO MAYONNAISE)
Make and share this Tuna Salad With Bell Peppers and Herbs (No Mayonnaise) recipe from Food.com.
Provided by Artandkitchen
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mash the tuna with your fork.
- Add all the ingredients and adjust salt and vinegar.
- Serve with green salad and fresh bread.
GRILLED ASPARAGUS SALAD
It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!
Provided by Heather Hedstrom
Categories Side Dish Vegetables Asparagus
Time 13m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
- Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
- In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 3.4 g, Cholesterol 1.5 mg, Fat 10.2 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 50.3 mg, Sugar 1 g
PEPPERED TUNA SALAD WITH GRILLED ASPARAGUS AND QUAIL EGG
Steps:
- Directions Dressing Whisk lemon juice Dijon mustard, garlic, red onions, salt and sugar. Whisk OO in. Add the chopped flat (Italian) parsley ,season. Preparations 1. Season the tuna loins, sear hot skillet. Cool in the fridge well, then slice into the desired serving strips. 2. Poach the quail eggs in boiling, lightly vinegared water for just a second, Shock.. 3. Dry the capers and deep-fry until crisp. Drain on a kitchen paper. 4. Marinate the asparagus tips with olive oil and garlic, season and then grill them until soft and tender. 5. Boil potatoes in salt water until soft, drain and let them cool on a tray. Cut them in half and pan-fry in little olive oil, season well and serve warm on the already prepared salad. Assembly 1. Place the salad leaves in a deep-dish plate or glass bowl and drizzle with little dressing. 2. Arrange the sliced tuna, cherry tomatoes, Kalamata olives, grilled asparagus and poached quail eggs as well lastly adding the warm marble potatoes. Sprinkle with additional dressing the crisp-fried capers and pepper and sea salt from the mill.
More about "peppered tuna salad with grilled asparagus and quail egg recipes"
AHI TUNA AND AVOCADO SALAD ON SPLIT BAGUETTE RECIPE
From latimes.com
KETO GRILLED TUNA SALAD WITH GARLIC DRESSING - RECIPE
From dietdoctor.com
HOW TO MAKE THE BEST GRILLED ASPARAGUS
From foodiecrush.com
10 BEST QUAIL EGG SALAD RECIPES | YUMMLY
From yummly.com
GRILLED TUNA MELT WITH ASPARAGUS | RECIPES | WW USA
From weightwatchers.com
10 BEST QUAIL EGG SALAD RECIPES | YUMMLY
From yummly.co.uk
CHARRED ASPARAGUS SALAD WITH EGG RECIPE | KARA LYDON
From karalydon.com
SPICY TUNA SALAD WITH BELL PEPPERS • THE WICKED NOODLE
From thewickednoodle.com
ULTIMATE TUNA SALAD RECIPE – MUST LOVE HOME
From mustlovehome.com
ASPARAGUS AND QUAIL’S EGG SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHARRED ASPARAGUS AND EGG SALAD | SAVEUR
From saveur.com
MEDITERRANEAN BARLEY SALAD | BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
SPREADABLE WHIPPED CREAM CHEESE (FOR BAGELS)
From palatablepastime.com
You'll also love