TUNA SALAD WITH HOT AND SWEET PEPPERS
Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
- Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.
SEARED TUNA WITH OLIVE-TAPENADE VINAIGRETTE AND ARUGULA
Provided by Bon Appétit Test Kitchen
Categories Olive Quick & Easy High Fiber Dinner Basil Tuna Arugula Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
- Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
- Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
SEARED TUNA IN BLACK PEPPER CRUST
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Beat the lime juice, marjoram and 2 tablespoons of the olive oil together. Set aside.
- Trim any dark areas from the tuna, then cut it into four equal pieces, trimming them a little if necessary to make four rectangular logs. Press the cracked black pepper over the outside of the pieces of fish.
- Heat all but a teaspoon of the remaining olive oil plus the canola oil in a large, heavy skillet. When the oil is very hot, carefully place the fish in the skillet (to avoid splattering) and sear each piece for barely a minute, then turn and continue to sear the fish pieces briefly on each of the remaining three sides. Remove the fish to a warm plate. The fish should be rare in the middle.
- Wipe out the skillet and add the remaining olive oil. Add the spinach and saute it for a few minutes, until the spinach is barely wilted. Add the beans, season with salt and pepper and continue to saute until the spinach is wilted but is still a bright green and the beans are completely heated through.
- Divide the spinach mixture equally among four dinner plates. Cut the blocks of seared tuna into slices one-half-inch thick and array the slices on top of the spinach. Briefly beat the vinaigrette, then drizzle the vinaigrette around the tuna and the spinach. The plates are now ready to be served.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 3 grams, Sodium 827 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED TUNA STEAK WITH SPRING ONIONS AND PROVENçAL VINAIGRETTE
Steps:
- Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil. Sprinkle both sides of the tuna with a fair amount of salt and pepper-you should see the seasoning on the fish. Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.
- Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to "mark" them. As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but don't burn.
- To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.
TUNA PASTA SALAD WITH WARM BLACK OLIVE VINAIGRETTE
Whenever a salad calls for tuna, I prefer to use a can of Italian olive oil-packed tuna. It has a more robust flavor and makes the tuna a little less ordinary.
Provided by JackieOhNo
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta according to the package directions.
- Meanwhile, heat 3 T. of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
- Add the lemon juice, pepper, and the remaining oil.
- Drain the pasta, rinse under cold water, and top with the tuna and olive vinaigrette.
- Serve immediately .
Nutrition Facts : Calories 685.5, Fat 34.2, SaturatedFat 5.3, Cholesterol 32.3, Sodium 255.3, Carbohydrate 67, Fiber 8.1, Sugar 0.3, Protein 32.9
More about "sauteed tuna with warm olive vinaigrette recipes"
SPANISH TUNA SAUTÉ WITH OLIVES, GARLIC & LEMON - SPAIN ON …
From spainonafork.com
Reviews 4Servings 2Cuisine Mediterranean, SpanishCategory Appetizer
GRILLED AHI TUNA WITH SAUTEED TOMATOES, CAPERS, AND …
From sugarlovespices.com
GRILLED RARE TUNA SALAD WITH BASIL-TAPENADE VINAIGRETTE RECIPE
From seriouseats.com
SAUTEED TUNA STEAKS WITH GARLIC SAUCE | MYFITNESSPAL
From blog.myfitnesspal.com
MEDITERRANEAN TUNA SPAGHETTI - THE GREEK FOODIE
From thegreekfoodie.com
SEARED TUNA WITH OLIVE CAPER VINAIGRETTE RECIPE | VANCOUVER SUN
From vancouversun.com
SEARED AHI TUNA WITH SAUTéED SPINACH - CRAFTED BY LISA
From craftedbylisa.ca
BEST TUNA SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY TUNA PICCATA - SAVOR THE BEST
From savorthebest.com
TUNA SALAD NIçOISE - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
PAN-SEARED TUNA STEAKS WITH SPANISH OLIVES & HERBS
From spainonafork.com
SAUTEED TUNA WITH WARM OLIVE VINAIGRETTE - BIGOVEN
From bigoven.com
SEARED TUNA WITH TOMATO-OLIVE-CAPER SALAD RECIPE
From realsimple.com
SEARED TUNA SALAD WITH SESAME VINAIGRETTE RECIPE
From filippoberio.com
SEARED TUNA SALAD WITH A WASABI VINAIGRETTE AND CRISPY WONTONS
From emerils.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love