Best Tuna Carpaccio With Watercress Salad And Balsamic Dressing Recipes

BALSAMIC TUNA SALAD

Balsamic Tuna Salad image

White tuna, garbanzo beans, veggies and balsamic dressing pack a protein, vitamin, and fiber punch for a healthy lunch that will stick with you.

Provided by DUBYANGE

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 (12 ounce) can albacore tuna in water, drained and flaked
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup halved black olives
½ English (seedless) cucumber, coarsely chopped
1 small red bell pepper, coarsely chopped
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
½ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic
1 ½ teaspoons dried oregano
½ teaspoon coarsely ground black pepper
1 (10 ounce) bag fresh baby spinach

Steps:

Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

Nutrition Facts : Calories 344 calories, Carbohydrate 31.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 8.2 g, Protein 27.7 g, SaturatedFat 2.1 g, Sodium 763.3 mg, Sugar 7.3 g

FRESH TUNA AND WATERCRESS SALAD

Fresh Tuna and Watercress Salad image

Yield Serves 4

Number Of Ingredients 11

Ingredients

6 tablespoon reduces-sodium soy sauce
1/4 cup (packed) fresh cilantro leaves
2 tablespoons mayonnaise
1 tablespoon oriental sesame oil
2 teaspoons rice vinegar
1 1-inch piece peeled fresh ginger, chopped
1/4 teaspoon cayenne pepper
1 12- to 14-ounce fresh tuna steal (about 1 inch thick)
2 bunches watercress, stems trimmed
1 bunch radishes, trimmed, sliced
Sesame seeds

Steps:

Blend first 7 ingredients in processor until almost smooth. Pour 1/3 cup sauce into glass pie plate; add fish and turn to coat. Marinate fish 15 minutes per side. Reserve remaining sauce.
Drain marinade from fish into heavy medium skillet. Cook over high heat until beginning to boil. Add fish and cook until just opaque in center, about 4 minutes per side. Transfer fish to cutting board; cut crosswise into 1/4-inch-thick slices.
Combine watercress and radishes in large shallow bowl and toss to blend. Arrange fish slices over. Sprinkle with sesame seeds; serve with reserved sauce.

TUNA CARPACCIO WITH WATERCRESS SALAD AND BALSAMIC DRESSING

Tuna Carpaccio with Watercress Salad and Balsamic Dressing image

Provided by Eric Ripert

Categories Citrus Fish Leafy Green Herb Mustard Appetizer Freeze/Chill No-Cook Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 pound sushi-grade ahi tuna steaks, cut into 1-inch squares
4 teaspoons fresh lemon juice
2 teaspoons thinly sliced fresh chives
1 teaspoon minced shallot
2 cups (loosely packed) watercress sprigs (about 2 ounces)

Steps:

Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.