Yellowfin Tuna Summer Salad Recipes

Steps:

• Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed.
• Stir in mayonnaise until ingredients are completed coated.
• Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls.
• Place scoops of tuna mixture in center of lettuce/spinach leaves.
• Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste.
• Serve with crackers or toasted bread rounds.
• Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.

Steps:

• For the vinaigrette:
• Puree anchovy, garlic, mustard, and caper and red wine vinegar. Slowly emulsify with olive oil. Season with salt and pepper.
• For the salad:
• Slice different tomato varieties 1/4-inch thick and place in a mixing bowl. Season with salt and pepper. Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives. Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates. Garnish each stack with 4 slices of tuna. Season with salt and pepper and drizzle vinaigrette. Garnish with fresh chives.

Steps:

• Prick tuna steaks all over with a fork and place in shallow glass dish.
• Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove tuna from the marinade. Shake excess moisture from the steaks.
• Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
• Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.