Best Julians Festive Tuna Salad Recipes

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FESTIVE TUNA SALAD



Festive Tuna Salad image

Categories     Salad     Fish     Sauté     Quick & Easy     Tuna     Spring     Parade

Yield Makes 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt to taste
Freshly ground black pepper, to taste
4 tuna steaks (each 6 to 8 ounces), cut 1 inch thick
For the salsa:
1/2 cup diced (1/4 inch) peeled hothouse cucumber
1/2 cup diced (1/4 inch) seeded tomato
1/2 cup diced (1/4 inch) pineapple
3 scallions (3 inches of green left on), very thinly sliced
3 tablespoons fresh lime juice
1 1/2 to 2 teaspoons very finely diced red jalapeño or other chili, seeds and ribs removed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro leaves, for garnish

Steps:

  • 1. Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt, and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.
  • 2. Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.
  • 3. Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.
  • 4. Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.

FESTIVE TUNA SALAD



Festive Tuna Salad image

You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy

Provided by Deantini

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces tuna in water
1/2 cup mayonnaise (or low-fat mayonnaise, or mix of mayo & yoghurt as noted in desciption)
2 tablespoons lemon juice
salt & pepper
5 ounces fresh mushrooms, diced small (125 g)
1/2 cup green peas (125 g)
4 slices white bread (I served on the side with French Baguette)
2 tomatoes
3 tablespoons fresh dill (optional) or 3 tablespoons parsley (optional)

Steps:

  • Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
  • Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
  • If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
  • If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.

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