Best Bigeye Tuna With Red Currant And Apple Vinaigrette And Snap Peas Recipes
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
TUNA TARTAR WITH RED APPLE VINAIGRETTE
Steps:
- Prepare the vinaigrette; Feed apple through a juicer. Stir in vitamin C powder. Using a spatula or plastic bowl scraper, push currants through a tamis, a very fine mesh strainer. Combine currant puree and 3 tablespoons apple juice in a medium bowl. Gradually whisk in olive oil until emulsified; season with salt and pepper. Whisk in porcini oil. Vinaigrette can be stored, refrigerated in an airtight container, up to 1 week.
- Prepare the tuna tartare; Season tuna with salt and pepper. Divide between 2 plates. Drizzle with olive oil; lightly sprinkle vinaigrette on top. Garnish with frisee and radish. Serve immediately.
SUGAR SNAP PEA AND RADISH SALAD
Steps:
- For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
- Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
- In a large salad bowl, combine the peas, radishes, and minced chives.
- For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
- Toss the vinaigrette with the salad and serve.
BIGEYE TUNA WITH RED CURRANT AND APPLE VINAIGRETTE AND SNAP PEAS
Provided by Shea Gallante
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Combine the ingredients for the snap pea salad. Allow the salad to marinate for about half an hour in the refrigerator.
- Purée the currants through a fine sieve. Discard solids and reserve liquids.
- Peel the apple and juice it in a juicer, or substitute fresh apple cider.
- Combine the currant purée with the apple juice, and slowly whisk in the olive oil. When the oil is incorporated, season with salt, white pepper, and a few drops of porcini oil. (Use porcini oil sparingly, as too much will dominate the other flavors.) Cover and reserve in refrigerator.
- Using a very sharp knife, slice the tuna against the grain into 1/8-inch-thick slices. Sprinkle with sea salt and freshly ground pepper. Drizzle with extra virgin olive oil.
- To serve, lay the slices of fish over some of the pea salad and brush with the red apple vinaigrette. Garnish with the most delicate white leaves of frisée and a few sprigs of micro red radish.
- *You can substitute 1/2 cup fresh apple cider plus 1 teaspoon lemon juice.
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