Tuna Asparagus And Feta Salad Recipes

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TUNA, ASPARAGUS & WHITE BEAN SALAD

A nourishing spring salad, ready in minutes

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack

Time 15m

Number Of Ingredients 8



Tuna, asparagus & white bean salad image

Steps:

  • Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
  • Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Nutrition Facts : Calories 275 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 1.28 milligram of sodium

1 large bunch asparagus
2 x cans yellowfin tuna steaks in water, drained
2 x cans cannellini beans in water, drained
1 red onion , very finely chopped
2 tbsp capers
1 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp tarragon , finely chopped

ASPARAGUS & TUNA SALAD

Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus

Provided by Sarah Cook

Categories     Lunch, Main course

Time 32m

Number Of Ingredients 12



Asparagus & tuna salad image

Steps:

  • Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
  • Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
  • Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
  • Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.

Nutrition Facts : Calories 490 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

8 baby new potatoes
2 medium eggs
125g pack asparagus , woody ends removed
185g can tuna , drained and flaked into very large chunks
small handful small black olives , halved
1 romaine lettuce , leaves torn into chunks
crusty bread , to serve
1 shallot , finely chopped
1 tsp English mustard powder
2 tbsp white wine vinegar
1 tbsp extra-virgin olive oil , or use the oil from the tuna can (if bought in oil)
pinch of sugar

ASPARAGUS & COURGETTE SALAD WITH FETA & SESAME SEEDS

Griddling vegetables gives them a deeper flavour, which matches the toasted seeds and salty cheese perfectly

Provided by Xanthe Clay

Categories     Lunch, Main course

Time 30m

Yield Serves 1 or 3-4 as side dish

Number Of Ingredients 8



Asparagus & courgette salad with feta & sesame seeds image

Steps:

  • Heat a small frying pan and add the sesame seeds. Cook, shaking the pan and making sure the seeds don't burn. When they are fragrant and have turned a light teak colour, tip them onto a saucer.
  • Steam the asparagus for 3-4 mins until almost done. Drop into a bowl of iced water to cool, then drain and wrap in a tea towel to dry really well. Cook the peas for 3 mins in the boiling water used to steam the asparagus, then drain and cool under a cold tap. Slice the courgettes on the diagonal, about 0.5cm thick.
  • Heat a griddle pan until very hot. Brush the asparagus and courgette slices with the oil, and cook in batches until nicely striped with dark brown. Cut the asparagus into 5cm lengths.
  • Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

1 tsp sesame seed
140g asparagus
50g pea
200g courgette
1 tsp sesame or olive oil
small handful rocket leaves
20g feta cheese
grated zest ½ lemon

ROASTED ASPARAGUS SALAD WITH FETA CHEESE

I was trying to come up with a flavorful salad that did not need dressing.

Provided by pbutler

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6



Roasted Asparagus Salad with Feta Cheese image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  • Bake in the preheated oven until asparagus are tender, about 20 minutes.
  • Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g

1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

TUNA SALAD

Provided by Ina Garten

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 12



Tuna Salad image

Steps:

  • Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
  • Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
  • Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

2 pounds very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

TUNA, ASPARAGUS AND FETA SALAD

Try this salad with BBQ salmon or crab cakes with brown rice for a complete meal or just the salad for a lunch time treat.

Provided by SueVM

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7



Tuna, Asparagus and Feta Salad image

Steps:

  • Mix the romaine/iceberg lettuce, diced tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.

Nutrition Facts : Calories 300.4, Fat 16.2, SaturatedFat 6.2, Cholesterol 62.4, Sodium 694.5, Carbohydrate 11.8, Fiber 4.2, Sugar 6.2, Protein 28.6

4 cups lettuce (romaine or iceberg, torn into pieces )
2 tomatoes (roma or beefsteak diced)
1 cup asparagus, cooked and steamed cut into pieces
1 (6 ounce) can albacore tuna, drained
2 ounces feta cheese, crumbled
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

Provided by Locally Grown

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 1h20m

Yield 5

Number Of Ingredients 10



Fresh Asparagus, Tomato, and Feta Salad image

Steps:

  • Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Cholesterol 20.1 mg, Fat 10.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 4.2 g, Sodium 608.5 mg, Sugar 5.7 g

½ cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
½ teaspoon sesame oil
2 tablespoons olive oil
¾ pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1 green onion, diced
2 tablespoons chopped cilantro

QUINOA, ASPARAGUS, AND FETA SALAD

A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.

Provided by AnnInLondon

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 16



Quinoa, Asparagus, and Feta Salad image

Steps:

  • Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
  • Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g

1 ½ cups water
¾ cup quinoa
¼ teaspoon salt
1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
4 ounces crumbled feta cheese
⅓ cup toasted slivered almonds
2 green onions, thinly sliced, or to taste
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 lemon, zested
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1 ½ teaspoons Dijon mustard
freshly ground black pepper to taste

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