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Citrus Tuna Salad recipe

Citrus Tuna Salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Tuna salad

A very light tuna salad made without mayonnaise, which is perfect as a sandwich filler or served atop a crisp green salad. Walnuts or pistachios work as well as pecans.

33 people made this

IngredientsServes: 3

  • 1 (340g) tin tuna in springwater, drained and flaked
  • 1 tablespoon light soured cream
  • 1/2 tablespoon mustard
  • 1 1/2 tablespoons gherkin relish
  • 2 tablespoons fresh orange juice
  • 4 tablespoons chopped pecans
  • garlic salt to taste
  • onion powder to taste
  • ground black pepper to taste

MethodPrep:15min ›Ready in:15min

  1. Mix together all ingredients. Cover and refrigerate until ready to use.

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Reviews & ratingsAverage global rating:(33)

Reviews in English (21)

This salad is different but in a positive way. I used french mustard, half of finely chopped onion instead of onion powder and finely chopped gherkins instead of gherkin relish. Delicious.-18 Oct 2017

by vo0do0

Short review:loved it.Long review:I used- a 6 oz can of tuna- 1 tbl of fat free nayonaise (soy based product)- 1 tbl of "hot dog relish" (mustard/relish mixed)- 1 tbl orange juice- a nut mix of soy nuts, peanuts, cashews and sesame seeds with garlic powder and other spices already on it.The flavor of the salad was overall "brighter" and different from normal tuna salad, but not so different as to be odd. I thought the taste and texture were both great. The only thing I didn't like was that the nuts became somewhat soft after sitting in the tuna salad overnight. However, it is possible that it has something to do with the type of nuts I used. Sometime, I'll have to try it with pecans or walnuts and see how it turns out.-01 Aug 2007

by Tanaquil

This was deliciously different! I have a friend that was asking for a tuna salad w/o mayo in it...I am going to pass this one on to her. For a little extra sweetness, I added some chopped mandrin oranges after I tasted the original salad. I liked it even better with the man. oranges! Thanks for the post!-16 Jun 2007


Perfectly Seared Ahi Tuna Steak Salad

This recipe for pan-seared ahi tuna steak salad is fresh, nutritious and an easy weeknight win. Instructions for cooking perfectly seared tuna steaks included, plus a delicious salad dressing too!

Last Saturday I went to a Ke$ha concert. Sunday was rough. On Monday I made Seared Ahi Tuna Salad with Citrus Ginger Dressing because I don’t actually want to “die young”….

Let’s back up a little bit. If you aren’t familiar with Ke$ha, you clearly live under a rock. She is a very talented pop singer/sometimes rapper who, based on her lyrics, enjoys partying, sex, and drinking alcohol. She also favors “glitter on her eyes, stockings ripped all up the sides,” and looking, “sick and sexy-fied,” so she’s obviously a very classy lady.

Ke$ha may not be a particularly groundbreaking “artist,” but what she lacks in musical profundity, she makes up for in catchy beats and sequins. Every single one of her songs makes you want to get weird and dance. Therefore, when a friend offered me a ticket to her Jones Beach concert this past weekend, I happily accepted. I’ve been in a funk recently, and I figured a night of dancing in glitter would probably help me snap out of it.

Needless to say, Sunday wasn’t the prettiest. My sheets were covered in glitter, and despite my best efforts, I couldn’t get the last bits of neon orange face paint off of my right eye. This was slightly problematic since Logan and I went to see an apartment that afternoon, and I didn’t look like an overly responsible human being. Said apartment viewing was followed by an afternoon of sangria and a particularly offensive Domino’s order, so I woke up Monday morning feeling bloated and in need of nutrients. Immediately. This is where the Seared Ahi Tuna Salad with Citrus Ginger Dressing comes in.

This salad was a revelation. As you can see, it’s light, bright and fresher than fresh. The combination of plump, juicy grapefruit, creamy avocado, and slightly nutty edamame is practically mind-blowing. I love the buttery texture of a perfectly seared Ahi tuna steak on top of those epic flavors, and the citrus ginger dressing really rounds everything out. It’s tangy with just the right amount of sweetness, and the ginger gives it a nice kick.

On the nutrition front, this salad is a winner, since it’s packed with vitamin C, fiber, healthy fat, and lean protein. Also, according to the many fitness and beauty publications that I subscribe to, grapefruit does wonders for you skin, and edamame is some sort of superfood for energy. Long story short, this salad will make you feel good and look prettier. You’re welcome.

If you’re intimidated by the seared ahi tuna steak element of this salad, don’t be. Searing tuna steaks is one of the easiest things I’ve asked you to do on this blog. You literally season the ahi tuna steaks with salt and pepper, heat some oil in a pan, and then cook the fish for one minute on each side. The entire process takes 3 minutes total. You can do this.

Seared Ahi Tuna Steak Salad with Citrus Ginger Dressing can be thrown together in 20 minutes (I swear), which makes it the perfect easy summer meal. It’s well-suited to a quick weeknight dinner or a take to work lunch. I also suggest serving this at your next casual dinner party, as it very pretty, can be prepared in advance, and the tuna looks fancy fanned out on top of the colorful salad. If you are strongly anti-fish (ugh), this salad also taste great naked or topped with grilled chicken or steak. Crank the Ke$ha and get after it, friends.


Recipe Summary

  • 2 medium oranges, juiced
  • 1 medium lime, juiced
  • 1 medium lemon, juiced
  • ¼ cup diced red onion
  • 2 tablespoons minced habanero pepper
  • 1 teaspoon cider vinegar
  • 1 teaspoon minced garlic
  • 1 pinch dried oregano
  • ½ cup cubed mango
  • ¼ cup diced red onion
  • 1 tablespoon minced fresh cilantro
  • salt and ground black pepper to taste
  • 2 (4 ounce) tuna steaks
  • salt and freshly ground black pepper to taste
  • 5 ounces kettle-cooked potato chips
  • 2 tablespoons unsalted butter
  • 1 tablespoon sweet chili sauce
  • 1 cup hot cooked jasmine rice

Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.

Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.

Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.

While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.

Remove tuna from the marinade and press into the crushed chips until both sides are well coated.

Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.

To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.


19 Healthy Citrus Recipes To Boost The Immune System

Citrus Fruits like lemon, orange, grapefruit that good for our health, protect against any kind of infection. These are some healthy citrus recipes to boost the immune system and get lots of nutrients like protein, fiber, and vitamins, especially Vitamin C.

Winter is citrus season. Fresh Citrus Fruits comes at the best during the winter months. They add a nice and refreshing flavor to any kind of recipe any time of the year and give a healthy dose of vitamin C.

Mainly we are going sick and feel so bad because of the cold. And sometimes we are suffering from a fever. To get out of these germs and cold our body needs protein, vitamins, and lots of nutrients. We take healthy foods at that time. These lemon, orange, grapefruit-like citrus fruits help to become healthy ad protect our body again.

Also, citrus fruits are good to take and cover the body from any kind of germs, an infection like bacteria, virus, etc. You can eat citrus fruits directly by the juice or add in the recipes below.

We know citrus fruits always help our body and immune system. But what kind of citrus fruits we are talking about? These are some fruits that you can find from December to April. – – Orange – Lemon – Lime – Grapefruits – other hybrids and varieties

What are the benefits you can get from Citrus Fruits:

Like other fruits, citrus fruits are very nutritious, an excellent source of vitamin C, with minerals and plant compounds that help our health strong from any infection. These are also a good source of fiber. They are low in calories, also have anti-inflammatory and antioxidant effects. They could help to protect from cancer risk, kidney stones, and blood pressure. They have lots of nutrients that boost health and protect our brain too!

How to make or use Citrus fruits at home?

There are many dishes that you adding citrus fruits for the flavor that create a delicious and healthy dish, because citrus fruits have lots of good compound and nutrients, adding them that good for health. To make any dishes, peeling the skin off, and there are 3 ways you will prepare or use these fruits in your recipe. 1st take the fruits but check, the fruits have to good in condition (means not riper or decompose condition). Pick the ones that are defect-free and feel heavy for their size. Depending on how you want to use them. By Juicing Process -For juicing, basically squeeze the fruit and use strainer to remove the juice. Zesting Process – If your recipe requires that to need the zest of the fruit, then you remove the zest from the fruit. This process mainly requires flavor in the recipe. Additionally, if you don’t take the juice now, then you can store it at room temperature.

Here a few healthy citrus recipes for Vitamin C and help to keep strong your immune system –


Recipe Ideas and Tips

  • Depending on how you like your tuna salad, you may want to add some extra spices to this mixture. For many people, tuna salad needs celery seed or celery salt, so throw that in if that is something you love. A reader also commented that she adds lemon pepper and it turns out delicious, so you may want to try that. Personally I love adding curry powder to tuna, so sometimes I toss some of that in as well. Mix it up with spices to make it exactly how you like it.
  • If you like sweet and spicy combinations, throw in some diced jalapenos. They add a nice level of spice to the tuna salad and also add some extra crunch.
  • When it comes to serving this tuna salad, the options are endless. You can go the traditional route and make a sandwich or wrap. It also makes a delicious salad over a bed of greens and it holds up really well as a mason jar salad to bring to work or school. Many times I also like to serve this as an appetizer on cucumber slices or stuffed into small tomatoes. Lastly, it makes a really good tuna melt served open faced on a slice of multi grain bread or on tomato slices for a lower carb option.
  • While the sour cream isn't completely necessary, it really does add an extra level of creaminess and tartness to the salad. I highly recommend adding it, you'll be shocked by the difference it makes in a simple recipe like this.
  • Make sure to season the salad really well with salt and pepper. Many times people think tuna salad is bland because they forget to add enough salt and pepper. It's a simple thing but one that makes a huge difference.


Ingredients

  • 2 teaspoons finely shredded lemon peel
  • ⅓ cup lemon juice
  • ⅓ cup rice vinegar or white wine vinegar
  • ¼ cup salad oil
  • 2 tablespoons snipped fresh thyme or basil or 2 teaspoons dried thyme or basil, crushed
  • 1 teaspoon sugar
  • ½ teaspoon black pepper
  • 4 cloves garlic, minced

In a small bowl whisk together lemon peel, lemon juice, rice vinegar or white wine vinegar, salad oil, thyme or basil, sugar, black pepper, and minced garlic. Makes about 3/4 cup.


Salad

  • 6 each baby yellow, red and purple new potatoes
  • 1/2 pound fresh French green beans (haricot verts), trimmed
  • 1 tablespoon white wine vinegar
  • 6 large eggs
  • 1/2 cup assorted teardrop tomatoes, halved
  • 1/2 cup thinly sliced baby cucumbers
  • 1/4 cup pitted niçoise olives, halved
  • Chia Seed with Citrus, Chile and Garlic Blend, for garnish

Key Products


Seared Tuna Salad with Blood Orange Vinaigrette

For the orange, finely grate 1 tsp zest. Cut off the peel and pith and cut the flesh into supremes,* reserving the juice. For the grapefruit, cut off the peel and pith and cut the flesh into supremes, reserving the juice. You should have about ⅓ c mixed citrus juice.

To make the vinaigrette: Add citrus juice to small saucepan over high heat. Bring to a boil and reduce until roughly 2 tbsp remain, about 3-5 minutes. This can also be done by heating in a microwave on high about 5 minutes.*

In a medium bowl, whisk together reduced citrus juice, reserved orange zest, vinegar, honey, soy sauce and mustard. Add the oil in a slow stream while whisking constantly. Season to taste with salt and pepper. Reserve half (about ⅓ c) of the vinaigrette for dressing the salad.

Pour remaining half of vinaigrette into a 1-gallon plastic bag. Add tuna and refrigerate for 30 minutes-1 hour, no longer.

Heat a large nonstick skillet over medium-high heat. Remove the tuna and discard marinade. Add tuna, searing on one side, about 1-2 minutes. Turn and sear the other side, about 1-2 minutes more, for rare to medium-rare. Transfer to a cutting board.

In a large bowl, gently toss the greens with the reserved vinaigrette. Add the citrus supremes, avocado and shallot and toss again. Season to taste with salt and pepper. Divide among four dinner plates. Slice each tuna steak across the grain into ½-inch slices. Top each salad with a tuna steak, fanning out the slices. Sprinkle with the nuts and serve.

*Click here to view our step-by-step guide on how to supreme citrus.

**Reducing the citrus juice intensifies the flavor. It is an extra step, but it makes all the difference.


Treat a Week Recipes



As a kid I thought "tuna salad" was tuna fish on a green salad. In service to my original concept, I created this quick and simple dish which is ideal for lunch or a light dinner. The sweet orange and red pepper is a lovely contrast to the heat of the peperoncino and salty capers.

Ingredients

juice of 1 lemon
1 orange, segments separated and cut in half
1 red pepper, chopped
1 teaspoon dried parsley
1 can tuna
2 tablespoons olive oil
1 peperoncino, finely diced (optional)
2 cloves garlic, minced
2 teaspoons capers

4 to 6 ounces mixed greens
toasted, sliced almonds, for garnish

Directions
1. Mix the first nine ingredients in a large bowl.
2. Distribute mixed greens onto two plates, and divide tuna mixture evenly.
3. Garnish with sliced almonds if desired.


Recipe Summary

  • 2 tablespoons fresh orange juice
  • 1 tablespoon honey
  • 1 tablespoon minced shallot
  • 2 teaspoons white-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
  • 4 ounces frisee, torn in bite-sized pieces (4 cups)
  • 1 small head radicchio (4 ounces), torn in bite-size pieces (4 cups)

For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.

In a large bowl, toss arugula, frisee, and radicchio with dressing season with more salt and pepper. Serve immediately.



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