Spicy Lime Tuna Salad Recipes

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SPICY CILANTRO-LIME TUNA RECIPE



Spicy Cilantro-Lime Tuna Recipe image

Number Of Ingredients 9

4 ahi tuna steaks
1 tsp. cumin
1 tsp. paprika
2 garlic cloves, minced
1/4 cup olive oil
Juice from 1 lime
1/2 cup fresh cilantro, chopped
1 tbsp. hot pepper sauce
Sea salt and freshly ground black pepper

Steps:

  • Preheat grill to medium heat. In a bowl combine the cumin, paprika, minced garlic, olive oil, lime juice, cilantro, and hot pepper sauce. Season the tuna steaks to taste with sea salt and freshly ground black pepper. Brush the seasoned tuna steaks with with the cilantro-lime sauce. Place the tuna on the grill and cook 3 to 4 minutes per side. Let rest 2 to 3 minutes before serving.

SPICY SEARED TUNA WITH SESAME VINAIGRETTE



Spicy Seared Tuna with Sesame Vinaigrette image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 23

2 tablespoons unsalted butter
1 teaspoon minced ginger root
1/3 cup rice wine vinegar
1 1/4 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon white sesame seeds, toasted in a dry pan until golden
1 tablespoon soy sauce
2 tablespoons sesame oil
1/4 cup vegetable oil
Salt and freshly ground white pepper
1 1/2 pounds best-quality ahi tuna
6 cups loosely packed mizuna greens, curly endive or red leaf lettuce
1 cup marinated shiitake mushrooms (recipe follows), for optional garnish
2 tablespoons finely chopped chives, for garnish
2 teaspoons sesame oil
1 teaspoon sliced garlic
1 tablespoon sliced fresh ginger root
3/4 pound baby shiitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed
1 cup rice wine vinegar
1 teaspoon sambal olek (Thai chile paste)
1/2 teaspoon salt
1/2 cup Sesame Vinaigrette, recipe above

Steps:

  • Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
  • In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
  • Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
  • Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
  • Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
  • In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

SRIRACHA TUNA SALAD



Sriracha Tuna Salad image

I had a large bottle of sriracha sitting in the fridge and wondered how it would work in a tuna salad sandwich. Works very, very well.

Provided by alfons1313

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 6

1 (5 ounce) can tuna, or more to taste, drained and flaked
2 hard-boiled eggs, chopped
3 mini sweet peppers, or more to taste
2 tablespoons Sriracha hot chili sauce, or more to taste
2 tablespoons mayonnaise
2 tablespoons honey mustard

Steps:

  • Mix tuna, eggs, and peppers in a bowl. Stir sriracha, mayonnaise, and honey mustard into the tuna mixture.
  • Refrigerate tuna salad for 5 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 12 g, Cholesterol 236.6 mg, Fat 17.9 g, Fiber 1.4 g, Protein 23.6 g, SaturatedFat 3.5 g, Sodium 929.5 mg, Sugar 5.6 g

SPICY LIME TUNA SALAD



Spicy Lime Tuna Salad image

Welp, the name pretty much says it all. Tuna salad is very quick and easy to make, as well as being very versitile from light and sweet to heavier and spicey.

Provided by Schmevz

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

2 (6 ounce) cans tuna in water
1/4 cup mayonnaise
3 -5 tablespoons dill relish
1/4 cup parmesan cheese
3 slices bacon
2 slices provolone cheese, deli style
tortilla chips (preferabley the bowl shape)
lime juice
1 tablespoon ground cayenne pepper
1/2 tablespoon black pepper
1/2-1 tablespoon garlic powder
cilantro, if you want some more color (optional)
1/2 tablespoon salt

Steps:

  • Open the 2 cans of tuna and use the lid to squeeze out as much water as you can over a sink.Take off the lids and set aside.
  • Take 1 cap full of lime juice in each can and just let it sit until tuna is used again.
  • Get about 4 paper towels and stack them. manuever the bacon on the paper towels. Place in the microwave for about 3 minutes. (The benefit to microwaving bacon is only for the crispness.)
  • While that's goin, spice up the dill relish. Add the cayenne, pepper, and garlic with the relish and mix thoroughly.
  • Take the two cans of tuna and drain out all the extra lime juice. Now mix in the tuna. (make sure you do not "blend" you want the tuna to be decently chunky.
  • Put in the mayo and parm, and mix.
  • Set out about 20-24 tortilla chips on a couple of plates. Rip up the cheese and place evenly on each tortilla. Take out the bacon and place in the tortillas for probably 20 seconds or until the cheese looks "sweaty". Take out and spoon out 1 teaspoon or more of the tuna salad on each of the tortilla chips.
  • Dab the bacon to get off extra grease. Break up the bacon into about dime size pieces and place evenly ontop of the whole tortilla/tuna salad spread.
  • You can always add and/or take away ingredients in tuna salad. Enjoy.

Nutrition Facts : Calories 699.4, Fat 42.1, SaturatedFat 15, Cholesterol 136.1, Sodium 3594.2, Carbohydrate 20.2, Fiber 2.1, Sugar 2.9, Protein 59.3

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