TUNA PATTIES
Forget everything you know about Tuna Patties. Simple, cheesy and held together with hearty stuffing, win over even those determined not to like seafood.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine ingredients. Refrigerate 10 min.; stir.
- Heat large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
- Flatten into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties after 3 min.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 720 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 3 g, Protein 16 g
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
TUNA/EGG/CHICKEN SALAD DRESSING (ALL-PURPOSE)
I used to be fussy about my tuna salad dressings, since most of the time they tasted too "tinned" or "fishy." This all-purpose dressing from "Cook's Illustrated" is fabulous on all three types of sandwich fillings. Listed are the variations suggested for each filling. Recipe makes 1/4 cup (enough for one 6 ounce can tuna) but can be doubled or tripled.
Provided by Roxygirl in Colorado
Categories Lunch/Snacks
Time 10m
Yield 1/4 cup, 2 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl using a fork, stir together all the ingredients, until completely smooth.
- Cover and refrigerate until ready to use.
- VARIATIONS:.
- Barbecue (for chicken): Omit the lemon juice and add 1 tablespoon prepared barbecue sauce.
- Basil (for chicken and egg): Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato.
- Buttermilk (for chicken): Substitute buttermilk for the sour cream and add 1 tablespoon minced scallions or chives; just before serving stir in 2 tablespoons fried, crumbled bacon.
- Chipotle (for chicken and egg): Add 1/2 to 1 -1/2 teaspoon chipotle in adobo sauce.
- Chutney (for chicken) Add 1 tablespoon mango chutney.
- Club (for chicken and egg): Add 1 tablespoon each diced avocado and seeded, diced tomato; just before serving stir in 2 tablespoon fried, crumbled bacon.
- Curry (for chicken) Add 1 teaspoon curry powder, pinch ground ginger, and honey to taste.
Nutrition Facts : Calories 83.6, Fat 7.4, SaturatedFat 2.3, Cholesterol 9.1, Sodium 110.9, Carbohydrate 4.2, Sugar 1, Protein 0.5
TUNA PATTIES WITH RANCH DRESSING
I got this recipe from a Starkist tuna recipe booklet and it's so good. I think the Ranch dressing and cheese make them extra good.
Provided by Sherri35
Categories Tuna
Time 20m
Yield 8 patties, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Set aside 3/4 cup of the breadcrumbs.
- Combine all ingredients, except oil and reserved breadcrumbs.
- Form 8 patties, coating each side with the reserved bread crumbs.
- Heat appx.
- 1 tbl.
- oil in nonstick skillet over medium heat.
- Cook 4 patties for 4-5 minutes on each side.
- You may need to add additional oil when you're frying them.
- Add more oil and cook remaining 4 tuna patties.
- Serve immediately.
Nutrition Facts : Calories 419.3, Fat 21.3, SaturatedFat 7.4, Cholesterol 128.2, Sodium 568.4, Carbohydrate 19.3, Fiber 1.4, Sugar 3.8, Protein 36.4
LEBANESE-STYLE TUNA SALAD WITH TAHINI DRESSING
Steps:
- Make the dressing:
- In a blender blend together the tahini, the lemon juice, the garlic paste, and the cayenne, with the motor running add the oil in a stream, blending until the dressing is emulsified, and season the dressing with salt.
- Make the tuna salad:
- In a bowl toss the tuna lightly with half the dressing and mound the mixture on a large platter. In a large heavy skillet cook the onions in the oil over moderate heat, stirring occasionally, for 50 minutes, or until they are golden brown, and season them with salt and pepper. With a fork scatter the onions over the tuna. In the skillet cook the pine nuts over moderately low heat, stirring, until they are golden and scatter them over the onions. Drizzle the salad with the remaining dressing and sprinkle it with the chopped parsley. Garnish the salad with the parsley sprigs and serve it with the pita pockets.
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