Alton Brown Tuna With Lettuce Recipes

TUNA DRESSING

Tuna Dressing image

Provided by Alton Brown

Time 10m

Yield 1 cup dressing

Number Of Ingredients 7

Ingredients

1 (7-ounce) pouch albacore tuna
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
1 tablespoon capers, with their juice
Pinch freshly ground black pepper

Steps:

Place all of the ingredients into the bowl of a small food processor and process until creamy, 1 1/2 minutes. Serve as a salad dressing or a dip. Store in an airtight container for up to 4 days.

TUNA SALAD UNDONE

Tuna Salad Undone image

Provided by Level Agency

Categories Sides & Salads

Time 45m

Number Of Ingredients 9

Ingredients

6 to 8 ounces ventresca canned tuna, packed in olive oil
4 leaves butter lettuce, rinsed and patted dry
2 tablespoons finely chopped shallot
2 tablespoons finely chopped red or orange bell pepper
1 tablespoon nonpareil capers
2 tablespoons chopped hard-boiled egg
1 tablespoon micro greens
1/4 teaspoon black lava sea salt
1/2 lemon

Steps:

Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.
Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg, and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.

TUNA SALAD UNDONE

Tuna Salad Undone image

Provided by Alton Brown

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Ingredients

6 to 8 ounces ventresca canned tuna, packed in olive oil
4 leaves butter lettuce, rinsed and patted dry
2 tablespoons finely chopped shallot
2 tablespoons finely chopped red or orange bell pepper
1 tablespoon nonpareil capers
2 tablespoons chopped hard-boiled egg
1 tablespoon micro greens
1/4 teaspoon black lava sea salt
1/2 lemon

Steps:

Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.
Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.

ALTON BROWN TUNA WITH LETTUCE

ALTON BROWN TUNA WITH LETTUCE image

Categories Apple

Number Of Ingredients 10

Ingredients

Ingredients
6 to 8 ounces ventresca canned tuna, packed in olive oil
4 leaves butter lettuce, rinsed and patted dry
2 tablespoons finely chopped shallot
2 tablespoons finely chopped red or orange bell pepper
1 tablespoon nonpareil capers
2 tablespoons chopped hard-boiled egg
1 tablespoon micro greens
1/4 teaspoon black lava sea salt
1/2 lemon

Steps:

Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients. Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon. Recipe courtesy Alton Brown, 2008

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