Spicy Tuna Salad Recipes

Steps:

• Mix everything but the bread together.
• Spread on Eziekel sprouted bread and eat.
• or add this on top of a baby spinach salad.

Steps:

• Combine all ingredients in a medium bowl and mix well.
• Use mixture to coat slices of your choice of bread and make into sandwiches and enjoy or chill until time to serve!

Steps:

• Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
• In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
• Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
• Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
• Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
• In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Steps:

• Combine the mayonnaise, sesame oil, lime juice, chili garlic paste, black sesame seeds and red pepper flakes in a large bowl. Fold in the tuna and green onions and season with salt. Refrigerate for 1 hour before serving.

Steps:

• Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
• Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.

Steps:

• Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
• Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don't have a rice cooker.
• Put the rice vinegar and sugar in a small pot over medium heat.
• Stir until the sugar has melted into the rice vinegar.
• Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don't have a hangiri.
• Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
• To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
• Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
• Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
• Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.
• Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.
• Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.

Steps:

• Drain your tuna well and mix all of the tuna salad ingredients together. Everyone's different in how spicy they like their food, so you may want to taste it and add a little more spice to make it to your liking. Refrigerate until ready to use.
• Serve with crackers for a delicious appetizer or on a tuna salad; you may even want to try it as a twist on the regular tuna salad sandwich. Enjoy!

Steps:

• Fry the onion and peppers in the oil until soft. Add the chilli and cool slightly.
• Mix the quinoa, onion mixture, cherry tomatoes, olives and tuna together. Divide between 4 plates, pour over a little of the oil from the tuna jar, season and serve.

Steps:

• Open the 2 cans of tuna and use the lid to squeeze out as much water as you can over a sink.Take off the lids and set aside.
• Take 1 cap full of lime juice in each can and just let it sit until tuna is used again.
• Get about 4 paper towels and stack them. manuever the bacon on the paper towels. Place in the microwave for about 3 minutes. (The benefit to microwaving bacon is only for the crispness.)
• While that's goin, spice up the dill relish. Add the cayenne, pepper, and garlic with the relish and mix thoroughly.
• Take the two cans of tuna and drain out all the extra lime juice. Now mix in the tuna. (make sure you do not "blend" you want the tuna to be decently chunky.
• Put in the mayo and parm, and mix.
• Set out about 20-24 tortilla chips on a couple of plates. Rip up the cheese and place evenly on each tortilla. Take out the bacon and place in the tortillas for probably 20 seconds or until the cheese looks "sweaty". Take out and spoon out 1 teaspoon or more of the tuna salad on each of the tortilla chips.
• Dab the bacon to get off extra grease. Break up the bacon into about dime size pieces and place evenly ontop of the whole tortilla/tuna salad spread.
• You can always add and/or take away ingredients in tuna salad. Enjoy.

Steps:

• Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.