Best Broiled Tuna Couscous Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ISRAELI COUSCOUS AND TUNA SALAD



Israeli Couscous and Tuna Salad image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups Israeli couscous (10 to 12 ounces)
2 (7-ounce) cans or jars Italian tuna, drained and flaked
2 teaspoons grated lemon zest (2 lemons)
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
3 tablespoons capers, drained
1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
2 teaspoons minced garlic (2 cloves)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup chopped scallions (6-8 scallions)
1/4 cup julienned fresh basil leaves, lightly packed
Juice of 1/2 lemon

Steps:

  • Bring 4 cups of water to a boil in a medium-size saucepan. Add the couscous and reduce the heat to very low. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
  • Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. Cover and set aside for 10 to 15 minutes, stirring occasionally. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. Taste for seasonings and serve warm or at room temperature.

NO-MAYO TUNA COUSCOUS SALAD RECIPE



No-Mayo Tuna Couscous Salad Recipe image

Easy couscous salad recipe with tuna, beans and fresh vegetables and herbs. Super healthy and satisfying.

Provided by The Mediterranean Dish

Categories     Salad

Time 17m

Number Of Ingredients 16

1 can kidney beans, rinsed and drained
8 oz grape tomatoes, halved
2 celery stalks, chopped
1/3 cup chopped red onions, PLUS a few onion slices for garnish
1/4 cup chopped chives
1/4 cup chopped fresh parsley leaves, PLUS more for garnish
1 1/2 tbsp capers
2 5-oz cans quality Albacore tuna, drained
1 tsp sweet paprika
1/2 tsp cumin
Salt and Pepper
1 tsp white wine vinegar
1 tsp fresh lemon juice
1/4 cup quality extra virgin olive oil
2 soft-boiled eggs, peeled and halved
1 8.8-oz package Wild Garden Heat and Serve Couscous Pilaf

Steps:

  • In a salad bowl, combine the kidney beans, tomatoes, onions, chives, parsley and capers. Mix. Break the tuna up with a fork and add to the bean mixture.
  • Add the the spices, salt and pepper, vinegar, lemon juice and olive oil. Mix everything gently to combine. Set aside for a few minutes to the flavors combine.
  • Heat the Wild Garden Couscous Pilaf according to package instructions. This only takes 90 seconds in the microwave.
  • Transfer the couscous pilaf from package to a serving platter. Top with the tuna salad. Add boiled eggs and onion slices. Enjoy at room temperature.

GRILLED TUNA SALAD



Grilled Tuna Salad image

I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

1/2 pound tuna steaks
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
1/2 cup grape tomatoes
1/3 cup frozen shelled edamame, thawed
1/4 cup frozen corn, thawed
CITRUS VINAIGRETTE:
1 tablespoon olive oil
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons white wine vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons lime juice
1-1/2 teaspoons lemon juice
1-1/2 teaspoons orange juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges

BROILED TUNA COUSCOUS SALAD



Broiled Tuna Couscous Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 25m

Yield 4 servings

Number Of Ingredients 23

1 1 1/4-pound skinless and boneless tuna steak, about 1 inch thick
Salt and freshly ground pepper to taste
1 tablespoon olive oil
2 sprigs fresh thyme, or 1 teaspoon dried
1 tablespoon olive oil
4 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1 teaspoon ground cumin
1 cup water
Salt and freshly ground pepper to taste
1 cup couscous
4 tablespoons red-wine vinegar
6 tablespoons olive oil
2 tablespoons light soy sauce
1/2 teaspoon finely chopped jalapeno pepper, or to taste
1/4 teaspoon Tabasco sauce
1 cup finely diced celery
1 1/2 cups diced, peeled and seeded tomatoes
2 teaspoons finely minced chopped garlic
1/2 cup coarsely chopped fresh basil, coriander, chervil or parsley
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
Salt and freshly ground pepper to taste

Steps:

  • Preheat broiler to high, or preheat outdoor grill.
  • To prepare tuna, put it on a plate and sprinkle both sides with salt and pepper and brush with a mixture of the oil and thyme. Cover closely with plastic wrap and let stand until ready to broil or grill.
  • If broiling, arrange steak on a rack and place under broiler, about 6 inches from heat source. Broil 4 minutes with door partly open. Turn steak and continue broiling, leaving door open, about 4 minutes more.
  • If grilling, put steak on hot grill and cover. Cook 4 minutes. Turn fish, cover grill and cook about 4 minutes more. Remove fish; let cool.
  • To prepare couscous, heat oil in a small saucepan. Add onion, garlic and cumin and cook, stirring, until vegetables are wilted. Add water, salt and pepper. Bring to a boil and add couscous, stirring. Cover closely. Remove from heat and let stand 5 minutes. Put in a bowl to cool.
  • Meanwhile, combine all ingredients for salad dressing in a large bowl. Blend well with a wire whisk. Check for seasoning.
  • Cut tuna into bite-size pieces and add to the couscous in the bowl. Pour dressing over all and toss well. Serve immediately.

TUNA SALAD



Tuna Salad image

Provided by Ina Garten

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 12

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

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.

GRILLED TUNA WITH GRILLED RATATOUILLE COUSCOUS AND DECONSTRUCTED PESTO



Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 cup whole wheat Israeli couscous
1 1/4 cups vegetable stock or water
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 Japanese eggplants, halved
2 zucchini, halved
2 yellow squash, halved
1 red onion, cut into thick slices
Canola oil, for brushing the vegetables and tuna
Canola oil, for brushing the vegetables and tuna
1 pint grape or pear tomatoes
2 tuna steaks, each about 1 1/2 inches thick
1 cup basil leaves, roughly chopped, plus whole leaves for garnish
1/3 cup toasted pine nuts
3 cloves garlic, minced and crushed to a paste with salt
3 cloves garlic, minced and crushed to a paste with salt
1/4 cup grated Parmesan cheese
1/4 cup olive oil, plus more for drizzling
Zest and juice of 1 lemon

Steps:

  • Toast 1/2 cup of the couscous in a dry skillet over medium heat. Bring the vegetable stock to a boil, stir in the toasted and untoasted couscous and some salt, cover, and simmer until the couscous is cooked and the stock absorbed, about 8 minutes. Remove from the heat, fluff with a fork, and set aside.
  • Heat the grill to medium-high. Brush the eggplant, zucchini, yellow squash and red onion with canola oil, season with salt and pepper and grill until both sides are charred and the vegetables tender. Remove, cool slightly, and cut into large chunks.
  • Toss the tomatoes with canola oil, season with salt and pepper and grill in the grill basket until they are just lightly charred.
  • Brush the tuna steaks with canola oil, season with salt and pepper and grill until golden-brown and medium-rare, about 2 minutes per side.
  • Put the chopped vegetables in a large bowl. Add the couscous, basil, pine nuts, garlic, Parmesan, 1/4 cup olive oil, lemon zest and juice. Season with salt and pepper and gently toss.
  • Slice the tuna into thick slices. Mound the couscous on a platter, arrange the tuna on top and drizzle with additional olive oil. Garnish with whole basil leaves.

GRILLED TUNA WITH PARSLEY SALAD



Grilled tuna with parsley salad image

Simple fresh ingredients make this quick healthy recipe the perfect dish for when friends come over

Provided by Good Food team

Categories     Dinner, Main course

Time 17m

Number Of Ingredients 10

2 line-caught yellowfin tuna steaks , about 140g/5oz each
1 tbsp olive oil
2 lemons wedges
2 handfuls (50g/2oz) flat-leaf parsley , very roughly chopped
2 shallots , finely sliced
1 tbsp capers , roughly chopped
small handful green olives , stoned and roughly chopped
6 tbsp olive oil
1 tbsp Dijon mustard
juice of half a lemon

Steps:

  • First make up the parsley salad by mixing all the ingredients together and stirring until completely combined. Set aside while you cook the tuna.
  • Heat a griddle or frying pan until practically smoking. Rub the tuna with the olive oil and season with salt and pepper. Griddle the tuna steaks for 1 min on each side, turning them 90 degrees after 30 secs if you want criss-cross patterns. This will give you tuna that is medium-rare, but if you like it well-cooked give it a few more mins on each side. It's important not to move the fish around the pan before it's seared as it will stick and break up. The steak will release itself from the pan once it's ready to be turned.
  • Serve each steak with half the salad, a lemon wedge for squeezing over and a few new potatoes, if you like.

Nutrition Facts : Calories 578 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium

FENNEL-CRUSTED AHI TUNA WITH LEMON AïOLI OVER COUSCOUS



Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous image

Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous

Categories     Garlic     Sauté     Mayonnaise     Lemon     Tuna     Carrot     Summer     Grill/Barbecue     Chive     Couscous     Dill     Sugar Snap Pea     Bon Appétit

Yield 6 servings

Number Of Ingredients 17

2 teaspoons fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 1/2 teaspoons kosher salt, divided
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh chives
4 garlic cloves, minced, divided
1/2 cup extra-virgin olive oil, divided
1 carrot, peeled, coarsely chopped
1/4 cup chopped red onion
2 teaspoons chopped fresh thyme
2 1/4 cups water
1/2 pound sugar snap peas
2 cups couscous
2 tablespoons chopped fresh dill
2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Steps:

  • Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.
  • Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. (Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.)
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)
  • Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.

BROILED TUNA WITH ROSEMARY BUTTER



Broiled Tuna with Rosemary Butter image

Categories     Fish     Herb     Mustard     Broil     Quick & Easy     Rosemary     Tuna     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon chopped fresh rosemary
1 tablespoon country-style Dijon mustard
4 6-ounce ahi tuna fillets (each about 1 1/2 inches thick)
Olive oil
4 1/2-inch-thick diagonal slices sourdough baguette

Steps:

  • Mix butter, rosemary, and mustard in small dish. Season with salt and pepper.
  • Preheat broiler. Brush tuna on both sides with oil and sprinkle with salt and pepper. Spread some rosemary butter on 1 side of each baguette slice. Broil tuna to desired doneness, about 4 minutes per side for medium. Broil baguette slices until beginning to brown, about 1 minute per side. Top each tuna fillet with dollop of rosemary butter. Serve with baguette slices.

Related Topics