Orange Ginger Tuna Salad Recipes

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ORANGE CITRUS TUNA SALAD



Orange Citrus Tuna Salad image

Make and share this Orange Citrus Tuna Salad recipe from Food.com.

Provided by daisygrl64

Categories     Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2/3 cup mayonnaise
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 tablespoons orange juice
2 tablespoons country-style dijon mustard
1/2 teaspoon fresh garlic, minced
1 cup celery, coarsely chopped
2 (6 1/2 ounce) cans tuna, drained
2 tablespoons fresh parsley, chopped
4 cups lettuce, torn
2 oranges, pared, sliced 1/4-inch

Steps:

  • in a large bowl stir together all dressing ingredients.
  • stir in all salad ingredients except lettuce and oranges.
  • on platter or individual salad plates place lettuce.
  • spoon tuna salad on lettuce; arrange orange slices around tuna salad.
  • serve.

Nutrition Facts : Calories 223.9, Fat 12, SaturatedFat 2.1, Cholesterol 30.1, Sodium 286.8, Carbohydrate 13.8, Fiber 1.9, Sugar 6.8, Protein 15.7

SEARED SESAME TUNA WITH ORANGE GLAZE



Seared Sesame Tuna With Orange Glaze image

Delicious seared tuna with an orange glaze that makes it more delicious. The Recipe comes from The Diabetes Food and Nutrition Bible.

Provided by Barb G.

Categories     Tuna

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons flour
salt and pepper
2 tablespoons sesame seeds
4 (4 ounce) fresh tuna steaks, 1/2 inch thick
1 tablespoon canola oil
2 tablespoons minced green onions
1 teaspoon sesame oil
2 tablespoons light soy sauce
1/3 cup orange juice
2 teaspoons fresh lemon juice
2 tablespoons water
1 pinch chili powder
2 teaspoons cornstarch

Steps:

  • On a large plate, combine flour, salt, pepper, and sesame seeds; Dredge each tuna steak in flour-sesame mixture.
  • In a large skillet over medium-high heat, heat the oil, when oil is hot, add the tuna steaks and sauté on both sides for a total of 10 minutes (less if you want tuna a bit more pink in the center); Remove the tuna from skillet and keep warm.
  • Wipe the skillet clean and add the glaze ingredients, Bring to a boil over high heat until the mixture thickens: Serve the glaze with the cooked tuna: Garnish with minced green onions, Enjoy.

Nutrition Facts : Calories 270.4, Fat 12.8, SaturatedFat 2.2, Cholesterol 43.1, Sodium 564.3, Carbohydrate 9.2, Fiber 1.4, Sugar 2.1, Protein 29

TUNA WITH ORANGE, GINGER, AND LEMONGRASS SAUCE



Tuna with Orange, Ginger, and Lemongrass Sauce image

Categories     Citrus     Fish     Ginger     Sauté     Tuna     Spring     Lemongrass     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

2 tablespoons plus 3/4 cup fresh orange juice
1 teaspoon cornstarch
2 tablespoons olive oil
1/4 cup finely chopped onion
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh lemongrass*
1 tablespoon minced garlic
1/4 teaspoon dried crushed red pepper
1/4 cup chicken stock or canned low-salt chicken broth
1 tablespoon soy sauce
4 6- to 7-ounce tuna steaks
Additional olive oil
8 teaspoons sesame seeds

Steps:

  • Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion, ginger, lemongrass, garlic and crushed red pepper; sauté until onion is light golden, about 3 minutes. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove from heat. Season sauce to taste with salt and pepper. Brush tuna steaks with olive oil. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add tuna and cook until opaque in center, about 3 minutes per side. Bring sauce to simmer. Transfer tuna to plates. Serve with sauce.

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE



Pan Seared Tuna with Citrus-Herb Vinaigrette image

A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.

Provided by Ryan Nomura

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 4

Number Of Ingredients 25

½ cup olive oil
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 ½ teaspoons fresh lime juice
1 ½ teaspoons soy sauce
1 shallot, chopped
1 tablespoon chopped fresh parsley
1 ½ teaspoons fresh thyme
1 ½ teaspoons chopped fresh dill
1 tablespoon honey
1 teaspoon Dijon mustard
½ jalapeno or serrano chili pepper, seeded and chopped
1 ½ teaspoons minced ginger
¾ cup olive oil
Kosher salt and fresh cracked pepper to taste
48 haricots verts (thin, French green beans), trimmed
16 baby carrots, greens trimmed to 1/4-inch
16 grape or cherry tomatoes, halved
16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
1 red onion, thinly sliced
1 cup chervil sprigs

Steps:

  • Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
  • Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
  • Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
  • When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
  • Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
  • To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g

GINGERED TUNA SALAD



Gingered Tuna Salad image

This recipe was printed in Penzeys One first issue. It is a deliciously different tuna salad. This goes great on a pita, with crackers or on a bed of salad greens.

Provided by PaulaG

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (7 5/8 ounce) flavor fresh pouch tuna in water
2 teaspoons curry powder
1 tablespoon olive oil
1/4 cup red onion, minced
3 tablespoons crystallized ginger, chopped
1/3 cup mayonnaise
1 tablespoon rice vinegar
1 teaspoon Dijon mustard
1/4 cup pecans, chopped
1 dash cayenne pepper

Steps:

  • In a small saucepan over low heat, sauté the curry powder in olive oil for 5 minutes, stirring frequently.
  • While the curry powder is cooking, mince the onion and chop the crystallized ginger.
  • In a medium bowl, add the mayonnaise, rice vinegar and Dijon mustard; whisk to blend.
  • Add the cooked curry powder, crystallized ginger, onion, pecans and cayenne pepper; whisk again to thoroughly blend.
  • Add the tuna and mix with a fork until tuna is well blended and coated with the dressing.
  • Serve and enjoy.

Nutrition Facts : Calories 233.7, Fat 16.7, SaturatedFat 2.3, Cholesterol 28.8, Sodium 367.4, Carbohydrate 7.2, Fiber 1.2, Sugar 2, Protein 14.4

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