Rachael Rays Ligurian Tuna Salad Recipes

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

RACHAEL RAY'S LIGURIAN TUNA SALAD

Steps:

• Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
• While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
• Let bread cool (it will take a curled shape).
• Place green beans in a small skillet and cover with water.
• Bring to a boil and add salt. Simmer about 3 minutes.
• Drain beans and place in cold-water bath (drain again).
• Chop into bite-size pieces and reserve.
• Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
• Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
• Drizzle salads with balsamic vinegar and extra-virgin olive oil.
• Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.

TUNA AND VEGETABLE SALAD

Steps:

• In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.