Best Parisian Style Grilled Ahi Tuna Salad With A Soft Boiled Quail Egg Recipes

Tuna Egg Salad Melts image

Provided by Valerie Bertinelli

Time 40m

Yield 4 sandwiches

Number Of Ingredients 13

Two 5-ounce cans albacore tuna, drained well
4 hard-boiled eggs, chopped
1 celery stalk, chopped (about 1/3 cup)
1/3 cup chopped dill pickles
1/4 cup chopped pickled jalapeños
3 scallions, trimmed and roughly chopped
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 slices sourdough bread
2 vine tomatoes, sliced
4 slices pepper jack cheese

Steps:

Heat the broiler to high and line a rimmed baking sheet with aluminum foil.
Add the tuna, chopped eggs, celery, dill pickles, pickled jalapeños and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside.
Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste.
Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese.
Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes.
Transfer the sandwiches to a cutting board, then slice in half and serve immediately.

Parisian Tuna Sandwiches image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 large eggs
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
4 Italian rolls or other soft rolls, halved
1 medium bunch arugula or 2 cups spring salad mix
1 large tomato, thinly sliced
1/4 small red onion, thinly sliced
1 cup jarred artichoke hearts, well drained and sliced
2 6-ounce cans oil-packed tuna
4 to 8 anchovy fillets, drained (optional)
1/2 cup nicoise or kalamata olives, pitted and chopped
4 medium radishes, thinly sliced

Steps:

Place the eggs in a saucepan; cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain and cool in a bowl of cold water.
Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl. Whisk in the olive oil. Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the roll bottoms. Top with the sliced tomato, onion and artichokes. Season with salt and drizzle with another quarter of the dressing.
Drain the tuna, but leave lightly coated with oil. Toss the tuna in the remaining dressing, then divide among the sandwiches. Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna. Top with the anchovy fillets, if desired, then the olives and radishes. Cover with the roll tops, pressing gently but firmly. Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors.

Grilled Quail Salad image

Provided by Food Network

Yield 4 main course or 8 appetizers

Number Of Ingredients 18

1/2 cup orange juice
1 lemon, juiced and cut into quarters
2 bay leaves
1 stalk lemongrass, crushed to release its oils
2 to 3 star anise
2 tablespoons molasses
2 tablespoons soy sauce
2 whole chili pepper pods, or 1/2 teaspoon crushed chili peppers
2 cloves garlic, peeled and crushed
1 tablespoon grated ginger
8 whole quail, breast bone removed, preferred
2 cups mesclun salad mix, or your own mix of tender salad greens
2 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
2 tablespoons honey
1/2 cup fragrant extra virgin olive oil 1 papaya, pitted, peeled and sliced
1 mango peeled, pitted, and sliced
1/2 cup shelled pumpkin seeds, toasted 2 to 4 minutes in a 250 degree oven and salted

Steps:

Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.