TUNA FISH PEA SALAD
An easy, QUICK, but absolutely delicious recipe that's great on sandwiches, with crackers, or even on its own. Kids love it too!
Provided by erinelz
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 7.1 g, Cholesterol 16.8 mg, Fat 0.7 g, Fiber 2.3 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 159.7 mg, Sugar 2.3 g
PEPPER-CRUSTED TUNA
Provided by Molly O'Neill
Categories easy, quick
Time 20m
Yield Four servings
Number Of Ingredients 4
Steps:
- Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 0 grams, TransFat 0 grams
ZESTY TUNA SALAD
This takes boring canned tuna and adds a little zing to it. Dill pickle relish works great, too.
Provided by Sandi
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 5m
Yield 2
Number Of Ingredients 7
Steps:
- Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 4.1 g, Cholesterol 19.8 mg, Fat 2.4 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 0.4 g, Sodium 144.8 mg, Sugar 1.9 g
PEPPER CRUSTED TUNA STEAK
Steps:
- Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.
PEA SALAD WITH TARRAGON AND PEA SHOOTS
Provided by Alex Guarnaschelli
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make the dressing: Whisk the mustard, lemon juice and vinegar in a medium bowl. Add the capers and brine and a pinch each of salt and white pepper. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning.
- Bring a large pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water (this will keep you from having to pick ice out of the peas later).
- Add a generous pinch of sugar to the boiling water. Add the sugar snap peas and cook until bright green and crisp-tender, about 2 minutes. Use a strainer to remove the peas from the water and transfer them to the colander.
- Bring the water back up to a boil and add the snow peas and shelled peas. Cook until they float to the surface, about 1 minute. Use the strainer to remove the peas and plunge them into the ice bath with the sugar snaps. Set aside for a couple of minutes to ensure the peas have cooled thoroughly.
- Drain the peas, then spread them out on a clean kitchen towel. Use another kitchen towel to gently pat them dry, then let air-dry. (Water on the peas will dilute all of the good flavors.)
- Transfer the peas to a medium bowl and season with salt, white pepper and a sprinkle of sugar. Stir to blend. Toss with the dressing and pea shoots. Taste again for seasoning and serve immediately.
PEPPER CRUSTED TUNA, MUSTARD SAUCE AND A PEA SHOOT SALAD
This was adapted by a friend of mine ... who got it from a caterer ... who got it from a friend ... who got it from a magazine, who got it from WHO KNOWS where. Well you get the idea - then I got it. Regardless, I love it and have been making it for a couple of years and it certainly isn't difficult and I love that pea sprouts have become more widely available this days. The sprouts or also known as shoots and tuna mix nicely with the tangy mustard sauce to make a very easy quick dish to make. It literally takes 15 maybe 20 minutes to make. And agreed you will pay a little premium for the pea sprouts but you could also use other micro greens or spring greens, but you don't know what you are missing until you try them. And the tuna ... buy it when it goes on sale, that is when I do. This is rich in flavor but at the same time very delicate and well worth the extra money for a nice Sunday dinner or for company. Just add a soup to start and maybe some grilled bread to make a perfect dinner.
Provided by SarasotaCook
Categories Tuna
Time 35m
Yield 4 Individual Servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the Tuna -- First, remove to the counter so the tuna can warm up a bit. You don't want to cook with icy cold tuna. It should be slightly room temperature.
- Dressing -- In a small measuring cup or bowl, mix the the mustard, soy sauce, ginger, shallots, and lime juice and then slowly whisk in the oil to slightly emulsify and make it lightly and creamy. Set aside.
- Coating the Tuna -- In your small food processor, lightly grind up the peppercorns, not fine ground, rough cracked and add to the salt and sesame seeds. Add this mixture to a small plate. Now lightly brush (don't soak the fish, just a light coating) one side of the tuna with oil and press into the pepper mixture and then place on a plate and baking sheet lined with was paper or parchment so it doesn't stick. Then do the same thing to the other side. The oil just helps the pepper coating to stick.
- Saute -- I prefer cast iron for this, but if not, a large saute pan (NO NON-STICK) for this. Heat up to medium high to high heat and add the oil.
- Then saute the tuna on each side for just 2 minutes (less depending on the thickness). You want the tuna medium rare. The top and bottom should have about 1/4" of opaque color which means the outside edges will be done, but the inside still rare but warm. This also depends on how thick your steak is.
- Salad -- As the tuna cooks. Just mix the pea sprouts or micro greens in a large bowl with the red onion. Add just 1 teaspoon of the dressing and toss lightly. Add 1 1/2-2 cups of the salad to each of the 4 plates.
- Plate -- Once the tuna is done, serve each steak on top of the bed of greens. Drizzle with a little of the remaining dressing and serve any extra on the side. ENJOY!
Nutrition Facts : Calories 293.4, Fat 25.4, SaturatedFat 2.3, Sodium 2031.8, Carbohydrate 15.8, Fiber 5.2, Sugar 1.4, Protein 5.5
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
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