Best Cherry Tomatoes And Cucumber Rounds With Herbed Tuna Filling Recipes

Grilled Tuna with Cherry Tomato Salad and Herbed Bulgur image

Yield serves 4

Number Of Ingredients 12

1 cup bulgur wheat
1 1/2 teaspoons coarse salt
1/4 cup loosely packed inner celery leaves, roughly chopped
1/4 cup loosely packed fresh mint leaves, roughly chopped
1/4 cup loosely packed fresh cilantro leaves, roughly chopped
1/4 teaspoon ground coriander
1/2 pint cherry tomatoes, sliced in half
2 scallions, thinly sliced into rounds
2 teaspoons extra-virgin olive oil, plus more for the grill
3 tablespoons fresh lemon juice
Freshly ground pepper
4 tuna steaks (each 6 ounces and about 1 inch thick)

Steps:

Bring 2 cups water to a boil. Place the bulgur in a large heatproof bowl; cover with the boiling water. Add 1/4 teaspoon salt; stir just to combine, and cover tightly with plastic wrap. Let steam until tender but still slightly chewy, 22 to 25 minutes. If all the water has not been absorbed, drain the bulgur in a sieve, then return it to the dried bowl. Let cool. Using a fork, stir in the celery leaves, mint, cilantro, and coriander.
Make the cherry tomato salad: In a medium bowl, toss the tomatoes and scallions with the oil, lemon juice, and 1/4 teaspoon salt. Season with pepper. Set aside.
Heat a lightly oiled grill or grill pan over medium-high heat. Sprinkle both sides of each tuna steak with about 1/4 teaspoon salt; season evenly with pepper. Cook until the first side is seared with grill marks, 3 to 4 minutes. Flip the tuna, and cook 3 minutes more for medium-rare. Serve with herbed bulgur on the side and cherry tomato salad spooned on top.
(Per serving)
Calories: 340
Fat: 5g
Cholesterol: 77mg
Carbohydrate: 31g
Sodium: 781mg
Protein: 45g
Fiber: 7g

Gemelli with Tuna and Cherry Tomatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, 3 turns of the pan in a slow stream
6 cloves garlic, finely chopped
2 (6-ounce) cans Italian tuna in olive oil, drained
1/2 pint small cherry or grape tomatoes, coarsely chopped
Coarse salt and black pepper
1 pound gemelli pasta -- short braids of pasta or other short-cut pastas can be substituted, such as penne rigate, cooked to al dente in salted water
1/3 cup flat-leaf parsley, chopped, about 3 handfuls
20 leaves fresh basil leaves, shredded

Steps:

Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon. Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Raise the flame a bit and add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta that has been cooked to al dente. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.

Cherry Tomatoes and Cucumber Rounds with Herbed Tuna Filling image

Yield Makes about 40

Number Of Ingredients 10

2 6-ounce cans tuna in water, well drained
1/2 cup plain nonfat yogurt
1/2 cup minced shallots
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh parsley
4 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
20 cherry tomatoes
1 English hothouse cucumber

Steps:

Place tuna in medium bowl. Flake with fork. Mix in yogurt and next 6 ingredients. Season with salt and pepper.
Cut off 1/4 inch from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from bottoms of tomatoes so that they will stand upright. Turn tomatoes top side up. Using small knife or melon baller, scoop out insides of tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. (Tuna mixture, tomatoes and cucumbers can be prepared 8 hours ahead. Cover separately; chill. Pour off any excess liquid from tuna before continuing.) Spoon tuna into tomatoes and onto cucumber rounds.