TEMPUNA SALAD
A tempting tempeh vegetarian tuna salad! The powdered kelp helps give this salad a taste of the sea. Adapted from From the Heart of the Harvest Cafe cookbook and also Vegan Vittles, Second Helpings cookbook. Great in sandwiches, rolled up in tortillas or lettuce leaves with sprouts and vegetables, on crackers, etc. A little information on tempeh from Wickpedia: Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as "Javanese meat."
Provided by Sharon123
Categories Tempeh
Time 30m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Steam tempeh 20 minutes. Place in bowl and add cold water. Mash thoroughly using a fork.
- Stir in carrots, onioins, parsley, kelp, mayonnaise, lemon juice, mustard and dill.
- Place in container, cover and chill in refrigerator befroe serving. Enjoy!
- Will keep up to 3 days.
Nutrition Facts : Calories 303.5, Fat 17.3, SaturatedFat 3.4, Cholesterol 6, Sodium 219.9, Carbohydrate 20.4, Fiber 1.9, Sugar 4.1, Protein 22.1
BEST EVER TUNA SALAD
Creamy, delicious tuna salad with a surprise ingredient!
Provided by Kristy
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.
- In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 3.5 g, Cholesterol 80.1 mg, Fat 12.9 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 2.2 g, Sodium 260.1 mg, Sugar 2.1 g
VIRGINA'S TUNA SALAD
This was always a summer Saturday favorite for my grandparents and I. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.
Provided by KRISTIEV
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
- In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish, and black pepper.
Nutrition Facts : Calories 142 calories, Carbohydrate 3.9 g, Cholesterol 59.9 mg, Fat 9.8 g, Fiber 0.4 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 167.5 mg, Sugar 2.8 g
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
TEMPURA KALE SALAD WITH SHIITAKE MUSHROOMS, RAISINS, AND ALMONDS
The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best part? The salad is totally #wasteless, using the whole kale bunch-stems and all.
Provided by Katherine Sacks
Categories Salad Kale Fry Almond Mushroom #WasteLess Raisin Vegetarian Wheat/Gluten-Free No Meat, No Problem
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then coarsely chop; set aside.
- Meanwhile, heat 1 Tbsp. vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute. Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
- Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer. Heat oil over medium-high until thermometer registers 350°F.
- Meanwhile, cut 3 cups kale leaves into 1" pieces. Thinly slice remaining leaves and set aside separately.
- Combine sparkling water, 1/2 cup rice flour, and 3/4 tsp. salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 Tbsp. rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.
- Working in batches, fry battered kale until golden, about 2 minutes per batch. Transfer to paper towels and season with salt.
- Blend vinegar, honey, miso, sesame oil, 1/8 tsp. white pepper, 3/4 cup kale stems, and remaining 6 Tbsp. vegetable oil in a blender until smooth.
- Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl. Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine. Season with salt and white pepper to taste. Transfer to a platter, then top with remaining raisins, almonds, and tempura kale. Drizzle with remaining dressing.
- Do Ahead
- Dressing can be made 1 day ahead; cover and chill. Kale can be prepped 1 day ahead; store in airtight containers and chill.
SALMON TEMPURA WITH DAIKON SALAD
Steps:
- For the tempura batter, place 1 1/4 cups of the club soda in a medium mixing bowl and sift the flour and cornstarch over it. Add the salt and whisk until evenly blended. The batter should be the consistency of thin pancake batter. If necessary, add additional soda water 1 tablespoon at a time to reach correct consistency. Cover and refrigerate for 45 minutes to 1 hour.
- Bring a saucepan of water to a boil. Add the asparagus, blanch for 6 minutes, then shock in ice water and drain.
- Place a bamboo sushi mat on a work surface with the slats crosswise. Center 1 sheet of nori on the sushi mat. Place a sheet of salmon on top of the nori, leaving a 1-inch border of nori uncovered along the top. Sprinkle 1 teaspoon of black sesame seeds evenly over the salmon and season with salt and black pepper. Place 3 shiso leaves side by side, then add 4 asparagus spears side by side horizontally about 1-inch above the bottom edge.
- Grasping the bamboo mat, the nori, and the edge of the salmon on the bottom, tightly roll up, enclosing the asparagus. Firmly press the 1-inch border at the top to create a seal. (The moisture from the salmon will be enough to make the 2 pieces of nori adhere to each other.) The roll should be about 1 3/4 inches in diameter. Carefully remove the bamboo mat, transfer the salmon roll to a plate, and refrigerate.
- Repeat with the remaining ingredients, making 2 more salmon rolls. The rolls can be refrigerated for up to 2 hours at this point.
- With a serrated knife, cut each of the 3 salmon rolls in half crosswise so that you have 6 (4-inch) rolls.
- In a large heavy saucepan, heat 4 inches of vegetable oil to 375 degrees F.
- Insert 1 long bamboo skewer crosswise through 1 end of a salmon roll, then insert another skewer through the other end. Using the ends of the skewers as handles, dip the roll into the tempura batter so that it is completely coated, letting the excess batter drip back into the bowl. Carefully immerse the roll in the hot oil, and after 10 seconds, gently push it off the skewers to float free in the oil. Fry until batter is crisp, about 1 to 2 minutes more.
- With a skimmer, transfer the first roll to a paper towel-lined plate and keep warm in a very low oven. With the skimmer, remove any leftover bits of batter from the oil so that they don't burn and smoke.
- Repeat with the remaining 5 rolls. With a serrated knife, quickly trim off the ends of the rolls and cut each into 5 (3/4-inch-long) rounds.
- Make a tall mound of the salad in the center of each of 6 serving plates. Lean 5 pieces of roll against the salad around the base. Dot the remaining 1/2 cup of honey mustard dressing (from the salad recipe) around the outer edge of the plates. Garnish the salad on each plate with a pinch of daikon sprouts.
- In a medium mixing bowl, toss the julienned vegetables with the salt, pepper, and 1/2 cup of the dressing. Reserve remaining dressing for garnish.
- **Chef's Note for preparing salmon slices: Either ask your fishmonger to cut the salmon sheets for you, or buy a fillet of salmon cut from the tail section (where it is the thinnest) and proceed as follows. Make a guide for your knife by placing large wooden chopsticks about 6 inches apart on a cutting board. Place the salmon fillet between them lengthwise and rest the chopsticks against the long edges of the fish. Holding a very long, sharp filleting knife so that 1 flat side of the blade is parallel to the cutting board, slice the salmon horizontally while steadying the top of the salmon with your other hand. When you have cut one sheet, lift it off the fillet and repeat the process a second and a third time, until you have 3 sheets (the blade may end up resting against the guides). Trim the salmon slices to 4 by 8 inches and reserve the trimmings for another use.
TEMPURA STUFFED SANDWICHES AND SPINACH SALAD WITH POMEGRANATE DRESSING
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the salad: Boil eggs for about 10 minutes until they are hard-boiled. Rinse with cold water and set aside until cool enough to handle. Peel hard-boiled eggs and chill.
- Fry bacon and drain on paper towels.
- For the vinaigrette: Through the feed opening of a running blender add, 1 at a time, the vinegar, pomegranate seeds, honey, salt and pepper. Leaving the blender running, add the olive oil in a slow, thin stream. Strain through a fine mesh strainer and set aside until needed.
- For the tempura and sandwiches: Heat oil in a deep-fryer to 375 degrees F, or as directed in manufacturer's instructions for similar foods.
- In a mixing bowl large enough to accommodate the stuffed sandwiches, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the stuffed sandwiches in the batter to coat. Add, 1 at a time, to the deep-fryer basket which has been immersed in the hot oil. Fry until golden brown and drain on paper towels.
- Chop eggs and gently toss with spinach, crumbled bacon, and avocado with enough of the dressing to coat.
- Arrange salad on plates with tempura fried stuffed sandwiches.
TEMPURA LOBSTER AND ENOKI-MISO SALAD ROLL
Steps:
- Preheat a fryer or large stock pot of oil to 450 degrees. In a bowl, mix flour with togarashi and whisk in soda water until a pancake batter thickness is achieved. In another bowl, whisk together the miso, sugar and sake. Whisk in the oil. Lay one sheet of nori, shiny side down. Lay lobster on the bottom 1/2 of the nori closest to you. Brush on a little of the miso mix. Mix the remaining miso mix with the enokis and sprouts. Check for seasoning. Lay a small layer of salad on the lobster. Using wet hands, lightly pat on a small column of rice in the middle of the salad. Roll nori and lobster around the rice. Moisten the edge with water to seal. Let rest 30 seconds before frying. Repeat process. Dip the rolls in the tempura batter and fry until golden brown, only 2 minutes. The lobster will be barely cooked. Drain on paper towels and season very lightly with salt. PLATING Place a small mound of salad on a serving plate. Slice roll both straight and on the bias and surround the salad. Serve immediately.
- Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker - more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in 'su' (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.
TEMPEH MOCK TUNA SALAD
For vegetarians craving the taste and texture of tuna salad, this comes close.
Provided by bibliobubba
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl.
- In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 7.7 g, Cholesterol 2.6 mg, Fat 8.7 g, Fiber 0.9 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 676.8 mg, Sugar 1.9 g
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