Best Rachael Rays Ligurian Tuna Salad Recipes

Rachael Ray's Creamed Corn with Sausage & Shrimp image

Provided by rachael-ray

Number Of Ingredients 1

8 ears corn, shucked1 cup half-and-half, or 3/4 cup whole milk plus 1/4 cup heavy cream2 tbsp. butter2 tbsp. sugar1 tsp. coarsely ground black pepperSalt2 tbsp. plus a drizzle of olive or vegetable oil½ lb. andouille sausage or cured chorizo (casings removed if needed), sliced or chopped1 small green bell pepper or poblano chile, seeded and finely chopped1 small white or red onion, finely chopped1 stalk celery with leafy top, finely chopped2 cloves garlic, finely chopped1 lb. peeled and deveined medium shrimp2 tbsp. fresh thyme leaves, chopped1 cup lager beer¼ cup finely chopped fresh flat-leaf parsley2 scallions, thinly sliced on an angle

Steps:

Step 1Invert a small bowl inside a large bowl. Working with 1 ear of corn at a time, steady the larger end on top of the small bowl. Using a sharp knife, cut the kernels off the cobs into the large bowl. Scrape any juices from the cobs into the bowl. Step 2In a food processor, puree about half the corn. Pour the corn puree into a large saucepan. Cook over medium heat, stirring occasionally, until hot, about 2 minutes. Add the half-and-half, butter, and sugar. Add the pepper; season with salt. Simmer, stirring occasionally, until the flavors meld, about 10 minutes. Add the remaining corn kernels. Reduce heat to low and let the creamed corn simmer until ready to serve. Step 3In a large skillet, heat a drizzle of oil over medium-high. Add the sausage. Cook, stirring often, until browned, 5 to 8 minutes. Transfer to a bowl. Add the remaining 2 tbsp. oil to the skillet, two turns of the pan. Add the bell pepper, onion, celery, and garlic. Cook, stirring often, until beginning to soften, about 3 minutes. Add the shrimp and thyme. Cook until the shrimp are opaque in the centers, about 3 minutes. Add the beer. Cook, stirring often, until the liquid is reduced, about 6 minutes. Return the sausage to the pan.Step 4Stir the parsley into the creamed corn. Divide among shallow bowls. Top with the sausage and shrimp mixture. Sprinkle with the scallions.

Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Tuna and Vegetable Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

8 ribs celery from the heart with leafy tops, chopped
6 plum tomatoes, chopped
One 15-ounce can chick peas, drained
1 medium onion, chopped
A handful flat-leaf parsley leaves, coarsely chopped
1/2 cup pitted black olives, coarsely chopped
Two 6-ounce cans Italian tuna, drained
2 lemons
1/3 cup olive oil
Salt and freshly ground black pepper

Steps:

In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

Rachael Ray's Ligurian Tuna Salad image

Provided by AmyZoe

Categories Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

4 slices white bread (thin cut like Pepperidge Farm)
1/3 lb green beans, trimmed
coarse salt
fresh ground black pepper
2 romaine lettuce hearts, trimmed and shredded
1 head radicchio (or treviso, shredded)
fresh basil leaf (1 handful, torn)
fresh flat leaf parsley (1 handful, chopped)
12 ounces tuna, in oil (Italian tuna, drained)
1/2 cup green Sicilian olives (pitted)
1 cup garbanzo beans, drained
4 tablespoons caper berries, drained
12 grape tomatoes or 12 tomatoes, on the vine
1/2 cup corn (frozen)
balsamic vinegar (6 years or older)
extra virgin olive oil, for drizzling

Steps:

Preheat broiler and lightly toast bread until very soft (30 seconds on each side).
While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin.
Let bread cool (it will take a curled shape).
Place green beans in a small skillet and cover with water.
Bring to a boil and add salt. Simmer about 3 minutes.
Drain beans and place in cold-water bath (drain again).
Chop into bite-size pieces and reserve.
Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates.
Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates.
Drizzle salads with balsamic vinegar and extra-virgin olive oil.
Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.