Best Grilled Tuna Salad Santorini Recipes

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GRILLED TUNA SALADE NIçOISE



Grilled Tuna Salade Niçoise image

Grilled Tuna Salade Niçoise

Categories     Salad     Fish     Leafy Green     Potato     Picnic     Lunch     Salad Dressing     Tuna     Summer     Capers     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 20

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Steps:

  • Make dressing:
  • Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
  • Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
  • Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
  • Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

GRILLED TUSCAN TUNA SALAD



Grilled Tuscan Tuna Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 24

One 1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing
3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again
1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Steps:

  • For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
  • Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
  • For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
  • For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
  • For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

MEDITERRANEAN GRILLED TUNA



Mediterranean Grilled Tuna image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

4 (3/4-inch thick) tuna steaks
2 Tbs. olive oil
2 garlic cloves, minced
1 medium onion, sliced
2 tbs. capers
1/4 cup pitted and coarsely chopped black olives
1 (14-oz. can) whole plum tomatoes with their juice, crushed by hand
2 Tbs. chopped fresh parsley
salt and pepper to taste

Steps:

  • Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Saute onions and garlic in 2 tablespoon olive oil until soft and fragrant. Add tomatoes, olives, parsley and capers and simmer until tomato juice evaporates. Season to taste. Spoon sauce over tuna steaks.

GRILLED TUNA SALAD SANTORINI



Grilled Tuna Salad Santorini image

This wonderful salad has all the flavors and scents of a Greek island. You can grill the tuna specifically for the salad, or, make extra when you barbecue and use the leftover grilled tuna the next day to make this. I recommend serving this over a bed of red leaf or butter lettuce. Cooking time does not include grilling the tuna.

Provided by Chef Kate

Categories     Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb tuna, grilled, cut into 1-inch chunks
1/2 lemon, juice of
1/2 orange, juice of
1/4 teaspoon fresh lemon rind, grated
1/4 teaspoon orange rind, grated
1 tablespoon brown sugar
1 large garlic clove
1/2 teaspoon coarse salt
2 -3 tablespoons extra virgin olive oil
1/2 cup basil leaves
1 red bell pepper, peeled, seeded and diced
1/3 cup kalamata olive, seeded and quartered
1/3 cup feta cheese
1 tomatoes, peeled, seeded and diced
fresh ground pepper

Steps:

  • Combine the lemon and orange juice and sugar and grated rind and stir to dissolve sugar.
  • Chop the garlic clove and then, with a fork mash the coarse salt and the garlic into a paste and add paste to citrus mixture.
  • Whisk in olive oil.
  • In a serving bowl, combine tuna, basil leaves, red pepper olives , tomato and crumbled feta.
  • Grind in pepper to taste.
  • Pour the dressing over the salad and toss.

Nutrition Facts : Calories 224.1, Fat 13.6, SaturatedFat 3.7, Cholesterol 32.6, Sodium 554.1, Carbohydrate 10, Fiber 1.8, Sugar 7, Protein 16.1

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