Grilled Tuna Rice Salad Provencal Recipes

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TUNA PROVENCAL



Tuna Provencal image

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 10

1 can drained white chunk tuna
1 tablespoon capers
12 cured black olives, pitted and sliced
1/2 red onion, finely chopped
2 plum tomatoes, seeded and chopped
1 tablespoon olive oil
2 tablespoons red wine vinegar
Salt and pepper
1 bunch of watercress, rinsed and dried
6 slices whole grain bread

Steps:

  • In a large bowl flake tuna with a fork. Stir in capers, black olives, onion and tomatoes. Pour in oil and vinegar and toss to coat. Season and serve with watercress on whole grain bread. Alternative: Arrange mixed greens on plate and top with a quartered boiled new potato, quartered boiled egg and steamed green beans. In center place a scoop of the tuna salad.

GRILLED TUNA RICE SALAD PROVENCAL



Grilled Tuna Rice Salad Provencal image

Provided by Marian Burros

Categories     weekday, salads and dressings

Time 40m

Yield 2 servings

Number Of Ingredients 14

3/4 cup long-grain rice
1 pound red onions (1 very large)
1/2 pound fresh tuna
16 ounces whole red and yellow peppers or 14 ounces coarsely chopped ready-cut peppers (4 cups)
2 teaspoons olive oil
1 large clove garlic
1 or 2 sprigs oregano or marjoram to yield 1 tablespoon chopped
2 tablespoons balsamic vinegar
4 tablespoons plain nonfat yogurt
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
Freshly ground black pepper to taste
2 ripe medium-large tomatoes
2 slices crusty country bread

Steps:

  • Combine the rice with 1 1/2 cups water, and bring to a boil. Reduce the heat, cover and simmer, cooking a total of 17 minutes.
  • Meanwhile, slice the onions about 1/4-inch thick. Prepare a stove-top grill.
  • Wash and dry the tuna. Grill the tuna according to the Canadian rule: measure the fish at thickest part and cook for 8 to 10 minutes to the inch.
  • Grill the onions, turning once or twice, until they are soft.
  • Wash, trim and coarsely chop the peppers.
  • Heat a nonstick pan until it is very hot. Reduce the heat, add oil and saute the peppers until they are soft.
  • Mince the garlic, and add to the peppers.
  • Wash, dry and chop the oregano, and combine it in a serving bowl with the vinegar, yogurt and mayonnaise. When the tuna is done, cut it up into small chunks and stir the chunks into this mixture. When the onions are cooked, cut them up coarsely and add. Then, add the sauteed pepper and garlic.
  • Mix in the rice, and season with salt and pepper.
  • Wash, trim and slice the tomatoes, and serve with the rice salad and bread.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 9 grams, Carbohydrate 119 grams, Fat 12 grams, Fiber 11 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 20 grams, TransFat 0 grams

TUNA SALAD PROVENCAL



Tuna Salad Provencal image

Make and share this Tuna Salad Provencal recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 15

1 1/2 tablespoons balsamic vinegar
3 -4 basil leaves, slivered
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
1/4 lb fresh green beans, cut in 2 inch pieces
1 small fennel bulb, thinly sliced
1 medium red bell pepper, diced
2 scallions, thinly sliced
1 small bunch arugula
1 (6 ounce) can tuna in water, drained
6 -8 mediterranean black olives

Steps:

  • In a mixing bowl, combine vinegar, basil, mustard, garlic, salt, sugar and pepper. Whisk in olive oil.
  • Steam beans until tender. Drain.
  • Add beans, fennel, red pepper and scallions to bowl and toss gently.
  • Arrange arugula on plates. Spoon salad over greens and top with crumbled tuna. Garnish with olives.

Nutrition Facts : Calories 461.3, Fat 31.7, SaturatedFat 4.7, Cholesterol 37.5, Sodium 819.2, Carbohydrate 21.1, Fiber 7.1, Sugar 7.6, Protein 24.8

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