Best Baby Greens With Tuna And Mixed Vegetables Recipes

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETT

Seared Ahi Tuna and Salad of Mixed Greens With Wasabi Vinaigrett image

Make and share this Seared Ahi Tuna and Salad of Mixed Greens With Wasabi Vinaigrett recipe from Food.com.

Provided by Chef Mullin

Categories < 15 Mins

Time 12m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 (6 ounce) ahi tuna steaks
1 pinch salt
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon McCormick's Montreal Brand steak seasoning or 1 teaspoon salt and pepper
cooking spray or vegetable oil, for brushing the grill pan
5 ounces prewashed mixed baby greens
2 radishes, sliced
1/4 seedless European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or 1 tablespoon rice vinegar
1 tablespoon soy sauce
3 tablespoons extra virgin olive oil
salt
fresh ground black pepper

Steps:

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Nutrition Facts : Calories 313.2, Fat 24.5, SaturatedFat 3.9, Cholesterol 32.3, Sodium 616.3, Carbohydrate 2, Fiber 0.3, Sugar 0.9, Protein 21.1

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

Ingredients

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

MAIN DISH SALAD WITH TUNA AND VEGETABLES

Main Dish Salad with Tuna and Vegetables image

For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4 to 6 as a main dish

Number Of Ingredients 14

Ingredients

2 tablespoons red or white wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, finely minced or pureed in a mortar and pestle
Salt and freshly ground pepper to taste
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (can substitute some yogurt for some of the olive oil for a low-fat dressing)
1 pound medium-size Yukon gold or red bliss potatoes, cut in 1/2 inch dice
1 6 1/2-ounce can olive oil packed or water-packed light (not albacore) tuna, drained
1 red or green pepper, cut in thin slices
3 or 4 tomatoes, cut in wedges, or 1/2 pound carrots, shredded or cut in thin wide strips using a vegetable peeler
1/2 pound green beans, trimmed and cut in half if long, or broccoli florets
2 hard-cooked eggs, peeled and cut in wedges
1 small head of Boston lettuce, romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
2 to 4 tablespoons chopped fresh herbs, such as parsley, basil, tarragon, chives, marjoram

Steps:

In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams