Refreshing Mint And Tuna Salad Recipes
LEBANESE FATTOUSH TUNA SALAD RECIPE
A fresh tuna salad recipe based on traditional Lebanese Fattoush Salad.
Provided by Pam List
Categories Main Dish
Number Of Ingredients 12
Steps:
- Gather all ingredients
- Combine tuna, chopped vegetables, olive oil, lemon juice, and honey.
- Mix well.
- Add salt and pepper to taste, however, I only add about a Tsp or two of salt and it is fine.
- Mix with your toasted pita right before serving. If you add it too soon it will become soggy!
- Sprinkle with Ground Sumac (optional)
Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
REFRESHING MINT AND TUNA SALAD
This super easy salad is a refreshing blend of fresh herbs, tuna, and greens. Substitute diced chicken for the tuna if you like. It's a great summer meal.
Provided by Melissa Rapoza Fragoza
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In a large serving bowl, toss together the tuna, feta cheese, lettuce, cucumber and green onion. In a smaller bowl, whisk together the olive oil, lemon juice, garlic, parsley, mint leaves, salt and pepper. Pour over salad and toss gently. Serve immediately.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 6.3 g, Cholesterol 31.2 mg, Fat 15.4 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 5.5 g, Sodium 356.7 mg, Sugar 2.8 g
SALAD NIçOISE WITH MINT-LEMON DRESSING
Categories Salad Leafy Green Olive Tomato No-Cook Lemon Mint Tuna Summer Bon Appétit
Yield Makes 12 buffet servings or 8 main-course servings
Number Of Ingredients 11
Steps:
- Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.
- Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.
- Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.
- *Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.
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JASMINE RICE SALAD WITH MINT AND FETA CHEESE | MINUTE® RICE
From minuterice.com
Servings 6
- This refreshing and light rice salad combines fragrant Minute® Instant Jasmine Rice, fresh herbs, leafy arugula and zesty feta cheese into one impressive dish. Step 1
- Whisk together oil, vinegar, mustard, garlic, salt and pepper in a large bowl. Add rice, dill and mint and toss gently to combine. Step 3
- Stir arugula, peas and feta into salad. Recipe Tip Substitute goat cheese for the feta cheese, and use spinach in place of the arugula, if desired. For an easy stuffed tomato recipe, simply hollow out small, vine-ripened tomatoes and stuff them with the rice salad. Sprinkle a little feta or goat cheese on top of each tomato before serving.
MEDITERRANEAN TUNA SALAD (FRESH & EASY) KROLL'S KORNER
From krollskorner.com
Estimated Reading Time 5 mins
- First, make the quinoa according to package directions. 1 cup of dry quinoa will yield ~3 cups. Once cooked, let the quinoa cool. I like to make the quinoa in advance so the quinoa has a chance to cool completely and isn’t hot or warm when you mix it in with the other fresh ingredients.
- Then in a bowl or measuring cup, whisk together all of the ingredients for the vinaigrette dressing. Set aside.
- In a large bowl, mix the quinoa with the tuna, celery, red onion, garbanzo beans, Kalamata olives, mint, cucumber and cherry tomatoes. Gently toss and pour the dressing over all of these ingredients. Mix well. Top with diced avocado and garnish with more mint if desired.
MEDITERRANEAN TUNA SALAD WITH FRESH HERBS A ZESTY DIJON ...
From themediterraneandish.com
Calories 299
- To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
- To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
- Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
- Serve in pita pockets for a sandwich dinner. Or to serve as an appetizer, transfer to a serving platter and add pita chips and sliced heirloom tomatoes on the side. If you like, serve a portion of the tuna salad over the sliced heirloom tomatoes. Enjoy!
GRILLED TUNA OVER LEMON-MINT BARLEY SALAD RECIPE | MYRECIPES
From myrecipes.com
- Combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat. Cover and refrigerate 30 minutes.
- Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Spoon barley into a large bowl; cool slightly. Add remaining 1/4 cup mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, remaining 2 tablespoons lemon juice, and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat. Set aside.
- Place tuna steaks on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side until tuna steaks are medium-rare or until desired degree of doneness. Spoon about 1 1/2 cups barley mixture onto each of 4 plates; top each serving with 1 tuna steak.
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