Grilled Tuna On Spinach Salad Recipes

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GRILLED TUNA SALAD



Grilled Tuna Salad image

I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

1/2 pound tuna steaks
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
1/2 cup grape tomatoes
1/3 cup frozen shelled edamame, thawed
1/4 cup frozen corn, thawed
CITRUS VINAIGRETTE:
1 tablespoon olive oil
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons white wine vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons lime juice
1-1/2 teaspoons lemon juice
1-1/2 teaspoons orange juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges

TUNA SPINACH SALAD



Tuna spinach salad image

Tuna spinach salad with tomatoes and mozzarella is a light, fresh and healthy lunch! Great served as a sandwich or wrap, with crackers for snacking or as a tuna melt!

Categories     Seafood

Time 10m

Number Of Ingredients 8

1 (5 oz.) can chunk light tuna, well drained (4 oz. dry weight)
1 cup fresh baby spinach, roughly chopped
1/3 cup plain Greek yogurt (see notes)
1/4 cup shredded mozzarella cheese
1 Roma tomato, seeded and chopped
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Steps:

  • Combine all ingredients in a bowl until well mixed. Season to taste with extra salt and pepper and serve!

Nutrition Facts : Calories 157 calories, Cholesterol 44 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 4 grams saturated fat, Sodium 422 grams sodium, Sugar 3 grams sugar

GRILLED TUNA ON SPINACH SALAD



Grilled Tuna on Spinach Salad image

The spice rub for this tuna gives it a great flavor that is made better by the salad! From Good Housekeeping 2000. This will also work well for salmon steaks! The recipe calls for radishes, but I skip them and its still good.

Provided by Kim127

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon freshly grated lime peel
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 tuna steaks, about 1 inch thick
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (6 ounce) bag baby spinach leaves
1/2 English seedless cucumber, unpeeled,cut lengthwise in half and then thinly sliced crosswise
1 bunch radish, each cut in half and then thinly sliced

Steps:

  • For the tuna, in a small bowl combine the oil, cumin, coriander, paprika, lime peel, salt and pepper until well blended.
  • Rub spice mixture on both sides of tuna steaks.
  • Heat grill to medium heat.
  • Grill tuna 8-10 minutes or until fish is opaque throughout, turning over once.
  • Remove from grill.
  • For the salad, with a whisk, mix oil, lime juice, sugar, cumin, salt and pepper until well blended.
  • Add spinach, cucumber and radishes.
  • Toss to coat.
  • Cut fish into 1/2 inch slices.
  • Arrange spinach salad on four dishes and top with fish.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD



Sesame Seared Tuna and Sushi Bar Spinach Salad image

This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.

Provided by Chef John

Time 20m

Yield 2

Number Of Ingredients 13

½ pound baby spinach leaves
3 tablespoons white sesame seeds
1 tablespoon white sugar
1 tablespoon soy sauce, or to taste
½ teaspoon mirin
¼ cup mayonnaise
2 teaspoons white miso paste
1 tablespoon seasoned rice vinegar
2 (5 ounce) sushi-grade ahi tuna steaks
salt to taste
2 tablespoons black sesame seeds
2 teaspoons vegetable oil
1 tablespoon prepared ponzu sauce

Steps:

  • Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
  • While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
  • Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
  • Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
  • Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
  • Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
  • Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g

GRILLED TUNA WITH SPINACH LINGUINE



Grilled Tuna With Spinach Linguine image

Provided by Marian Burros

Categories     dinner, main course

Time 2h15m

Number Of Ingredients 6

8 8-ounce portions yellow fin tuna, cut 2 inches thick
1/2 bunch, 6 sprigs, fresh thyme
1/2 bunch, 6 sprigs, fresh tarragon
1 cup virgin olive oil
2 tablespoons freshly ground black pepper
Salt to taste

Steps:

  • Wash and dry the tuna.
  • Roughly chop the herbs on their branches and mix with the oil, salt and pepper.
  • Lay the tuna in a shallow dish and pour the oil mixture over the fish. Lay a piece of plastic wrap directly on the fish. Turn after an hour, cover and continue to marinate for at least another hour.
  • To serve, have charcoal very hot. Drain the tuna of excess oil and lay the tuna on the grill, allowing four minutes on each side for rare.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED TUNA



Grilled Tuna image

Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.

Provided by Gordon Holland

Categories     Seafood     Fish     Tuna

Time 1h16m

Yield 4

Number Of Ingredients 5

4 (6 ounce) albacore tuna steaks, 1 inch thick
3 tablespoons extra virgin olive oil
salt and ground black pepper to taste
1 lime, juiced
½ cup hickory wood chips, soaked

Steps:

  • Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
  • Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
  • Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g

DEE'S GRILLED TUNA WITH GREENS



Dee's Grilled Tuna with Greens image

Slices of moist, tender tuna top this colorful combination of fresh spinach, grape tomatoes, corn and edamame (green soy beans). The tangy vinaigrette sparks the salad's flavors. -Delawrence Reed, Durham, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1 pound tuna steaks
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups fresh baby spinach
1 cup grape tomatoes
3/4 cup frozen shelled edamame, thawed
1/2 cup frozen corn, thawed
CITRUS VINAIGRETTE:
2 tablespoons olive oil
1 tablespoon minced fresh basil
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon orange juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 306mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1



Grilled Ahi Tuna & Pineapple Spinach Salad #A1 image

A.1. Original Sauce Recipe Contest Entry. Light and refreshing organic baby spinach leaves tossed with shallot vinaigrette topped with juicy seared Ahi tuna & pineapple, sliced red onion, crumbled goat cheese and walnuts.

Provided by Kim Marie C.

Categories     Sauces

Time 33m

Yield 4 Kebobs, 4 serving(s)

Number Of Ingredients 15

8 cups packed fresh organic baby spinach leaves
1 1/2 lbs fresh wild fresh ahi tuna, 16-1 1/2 inch cubes
16 fresh whole pineapple chunks (1 inch)
1 medium red onion, 2 1/4 inches slice
3 ounces fresh creamy goat cheese
3/4 cup unsalted walnut halves, crumbled
3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon grade a pure honey
2 tablespoons fresh minced shallots
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon sriracha sauce
2 tablespoons of fresh squeezed lemon juice
1/3 cup A.1. Original Sauce

Steps:

  • Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette) with the A1 and Sriracha sauces.
  • Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later), make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes).
  • Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
  • Slice red onion pieces in half and separate. Put to side.
  • Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
  • Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
  • Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
  • Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts. Serve immediately.

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