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.
TOASTED FENNEL CRUSTED TUNA WITH SAFFRON-RED PEPPER SAUCE AND SPRING VEGETABLE COUSCOUS
Steps:
- Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
- Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
- Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.
TUNA AND RED PEPPER SAUCE
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
- Drain pasta. Toss immediately with tuna mixture.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 43.3 g, Cholesterol 4.7 mg, Fat 8.4 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 2.7 g
TUNA SAUCE WITH SWEET RED PEPPERS
This is a new take on an old sauce. DH loves peppers any way,any type,any place. He must eat lots of vegetables so I came up with this sauce.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 450*.
- Put red pepper on tray and roast until skin starts to shrivel and turn a little brown.
- Take out and put in brown paper sack to cool.Throw skin away.Core & seed. When cool cut in slivers or diced in small pieces.
- In medium saucepan, add tuna, margarine and flour, mix well, stirring in so there is no lumps and no white flour showing, blended.
- Add the milk all at once, and stir.
- Turn heat to medium and add red pepper slivers.
- Stir, it will slowly thicken to a thin to medium sauce consistency. It you want it thicker,take out 1/2 cup of sauce and add a little flour to it mix and put back in the sauce and stir.
- Add Bonapetit seasoning (celery seed, onion & salt, powdered) and pepper of your choice.
- I did not make it too peppery to taste.
- Serve over toasted French Bread, rice, curly noodles or orzo.
Nutrition Facts : Calories 342.8, Fat 16, SaturatedFat 5.2, Cholesterol 55.2, Sodium 521, Carbohydrate 19.2, Fiber 0.9, Sugar 13.6, Protein 29.3
TUNA WITH PEPPERY TOMATOES & POTATOES
Sweet peppers make a great addition to grilled meats and fish. A great al fresco meal with fresh flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
- Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
- With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.48 milligram of sodium
ROASTED RED PEPPER FILLED WITH TUNA
This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
Provided by Melissa Roberts-Matar
Categories Citrus Fish Vegetable Quick & Easy Tuna Bell Pepper Summer Grill/Barbecue Capers Gourmet
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare gas grill for cooking over direct high heat.
- While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
- Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
- While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
- Serve tuna topped with peppers and caper vinaigrette.
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TUNA WITH RED PEPPER SAUCE RECIPE - BONITO …
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4.8/5 (6)Total Time 35 minsCategory Main CourseCalories 605 per serving
- Slice the bonito or tuna into chunks about 2 inches across. Be sure cut out the "blood line," the extremely dark band of meat running along the midline of each fillet; it is very, very strong-tasting. Toss the tuna chunks in a large bowl with some salt to coat and set aside.
- Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 3 tablespoons of olive oil.
- Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don't let it smoke. Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. You will want at least two of the four sides of each chunk to get a good sear. Take your time and do not crowd the pan -- place each chunk down by hand, otherwise they will all stick in a clump if you dump them in at once. You will know when to turn the fish when you can lift up most of each chunk with tongs. Try not to scrape the bottom of the saute pan with a spatula, as this defeats the purpose of getting a good sear on the fish. It could take a good 3 to 5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.
- When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 5 minutes. Add salt and black pepper to taste and serve hot or at room temperature, with fingerling potatoes, rice or crusty bread.
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