Balinese Tuna Salad Recipes

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BALINESE TUNA SALAD



Balinese Tuna Salad image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

15 shallots, peeled, halved and very finely sliced
4 garlic cloves, halved and very finely sliced
15 small green bird chilies, seeded and finely chopped
5 lemon or lime leaves (see note), very finely sliced, or 1/2 teaspoon grated lime zest
4 stalks lemongrass (see note), very finely sliced
1 teaspoon shrimp paste (see note)
2 tablespoons fresh lime juice
2/3 cup vegetable oil
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
1 pounds tuna steak, in one piece
Kosher salt and freshly ground black pepper to taste
1 tablespoon lime juice
3 tablespoons vegetable oil

Steps:

  • Combine all the spice-paste ingredients in a deep bowl and stir with a wooden spoon for 5 minutes. Set aside. Season the tuna with salt and pepper and sprinkle it with the lime juice. Add the oil and tuna to the hot pan and cook for about 6 minutes per side. Remove from the heat, cover the pan and allow the tuna to cool.
  • When cooled, break the tuna into chunks and transfer it to a large, nonreactive bowl. Add the spice paste and toss. Allow to sit for 1/2 hour, or covered and refrigerated overnight. Serve with warm rice on the side.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 29 grams, Carbohydrate 39 grams, Fat 33 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 871 milligrams, Sugar 17 grams, TransFat 0 grams

THE BEST TUNA SALAD



The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

  • In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

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