HONEY MUSTARD TUNA SALAD
My favorite way to make a tuna sandwich! A little less mayo, a little more flavor. I like mine on bread with lettuce and tomato. Enjoy!
Provided by SunnyDaysNora
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine tuna, honey mustard, pickle relish, mayonnaise, salt, and pepper in a bowl. Mix until well combined.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 8.3 g, Cholesterol 36.9 mg, Fat 6.2 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 1.2 g, Sodium 638.1 mg, Sugar 6 g
TUNA STEAK WITH RED WINE SAUCE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes.
- Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems.
- Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs.
- Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.
PAN-SEARED STEAK WITH SAUCES
This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1/2 teaspoon butter to one side of pan, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Turn after 2 minutes, and cook until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
- Transfer steaks to warmed plates to rest; reserve skillet for pan sauce, if desired.
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- Heat the oil and butter in a non-stick pan, then add the salmon, seasoned with salt and pepper, to a pan skin side up and sear for 3-4 minutes over medium high heat until golden and crispy, then flip on the other side and cook for 2 minutes longer. It will not be cooked all the way through, remove to a separate plate.
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