Orange Citrus Tuna Salad Recipes

ORANGE CITRUS TUNA SALAD

Orange Citrus Tuna Salad image

Make and share this Orange Citrus Tuna Salad recipe from Food.com.

Provided by daisygrl64

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup mayonnaise
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 tablespoons orange juice
2 tablespoons country-style dijon mustard
1/2 teaspoon fresh garlic, minced
1 cup celery, coarsely chopped
2 (6 1/2 ounce) cans tuna, drained
2 tablespoons fresh parsley, chopped
4 cups lettuce, torn
2 oranges, pared, sliced 1/4-inch

Steps:

in a large bowl stir together all dressing ingredients.
stir in all salad ingredients except lettuce and oranges.
on platter or individual salad plates place lettuce.
spoon tuna salad on lettuce; arrange orange slices around tuna salad.
serve.

Nutrition Facts : Calories 223.9, Fat 12, SaturatedFat 2.1, Cholesterol 30.1, Sodium 286.8, Carbohydrate 13.8, Fiber 1.9, Sugar 6.8, Protein 15.7

SEARED TUNA WITH CITRUS SALSA

Seared Tuna with Citrus Salsa image

Provided by Food Network Kitchen

Categories main-dish

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 tuna steaks (about 6 to 8 ounces each)
2 tablespoons black peppercorns, crushed
2 oranges
1 red onion, chopped
1/2 cup cilantro leaves, chopped
1 tablespoon olive oil
1 lime
Salt
Cayenne pepper

Steps:

Rub tuna steaks with peppercorns and set aside while you make the salsa.
To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.

CITRUS TUNA SALAD

Citrus Tuna Salad image

Easy to put together, this salad is low cal and low fat. No mayo or sour cream. Serve with saltine crackers, baked tortilla chips or tostadas. I like to add a chopped jalapeno (canned) or a good splash of Mexican hot sauce (Tapatio is very good). Adjust the amount of veggies and citrus juice to your taste. This also packs well for lunches as long as it's kept cold.

Provided by Mami J

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (6 ounce) cans tuna in water
1 medium carrot, cut into matchsticks (or grated)
1 firm ripe tomatoes, chopped
2 green onions, white part only, finely chopped
1/2 cup shredded lettuce
1/2 orange, juice of (to taste)
1 lime, juice of (to taste)
salt and pepper
chopped cilantro, to garnish

Steps:

Mix all the ingredients in a bowl, adjust the seasoning, and serve.

EASY CITRUS TUNA SALAD - KOSHER PAREVE

Easy Citrus Tuna Salad - Kosher Pareve image

This is an easy recipe that I've just made for lunch at the office! I've posted pictures of two variations.

Provided by Shoshana Esther

Categories Lunch/Snacks

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 12

Ingredients

170 g shredded tuna in brine, can
1 tablespoon pine nuts
2 tablespoons diced grapefruits (or orange)
1 lime
1 tablespoon orange juice
1/2 teaspoon ginger
1 spring onion
1 tablespoon of finely chopped carrot
3 stalks fresh coriander
2 tablespoons Dijonnaise mustard
1 half Hass avocado (optional)
1 light bed of baby lettuce

Steps:

Drain tuna of liquid and separate with fork.
Add ginger, carrot, spring onion, corrinader, pine nuts, a squeeze of lime, orange, and grapfruit juice, salt and pepper to tase and small dices of grapfruit/orange to the tuna and mix thoroughly.
Mold into a semi circle OR multiple egg size balls and place on a bed of baby lettuce.
Drizzle with lime, orange, grapefruit juice (optional: olive oil).
Place a dollup of dijonnaise on top of the tuna.
Garnish with a few dices of orange or grapefruit and avocado (optional) and enjoy!

Nutrition Facts : Calories 441.2, Fat 20, SaturatedFat 3.1, Cholesterol 30.6, Sodium 613, Carbohydrate 14.7, Fiber 3, Sugar 3.5, Protein 51.9

TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER

Tuna Salad with Olives, Orange and Bell Pepper image

Provided by Lynn Hagee

Categories Salad Olive Low Fat Quick & Easy Low Cal High Fiber Lunch Orange Tuna Bell Pepper Chill Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield 4 main-course servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
1 9-ounce can white meat tuna packed in water, drained well, separated into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted

Steps:

Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

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