Tuna Carpaccio With Watercress Salad And Balsamic Dressing Recipes

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TUNA CARPACCIO WITH WATERCRESS SALAD AND BALSAMIC DRESSING



Tuna Carpaccio with Watercress Salad and Balsamic Dressing image

Provided by Eric Ripert

Categories     Citrus     Fish     Leafy Green     Herb     Mustard     Appetizer     Freeze/Chill     No-Cook     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 pound sushi-grade ahi tuna steaks, cut into 1-inch squares
4 teaspoons fresh lemon juice
2 teaspoons thinly sliced fresh chives
1 teaspoon minced shallot
2 cups (loosely packed) watercress sprigs (about 2 ounces)

Steps:

  • Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
  • Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.

BALSAMIC TUNA SALAD



Balsamic Tuna Salad image

White tuna, garbanzo beans, veggies and balsamic dressing pack a protein, vitamin, and fiber punch for a healthy lunch that will stick with you.

Provided by DUBYANGE

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

1 (12 ounce) can albacore tuna in water, drained and flaked
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup halved black olives
½ English (seedless) cucumber, coarsely chopped
1 small red bell pepper, coarsely chopped
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
½ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic
1 ½ teaspoons dried oregano
½ teaspoon coarsely ground black pepper
1 (10 ounce) bag fresh baby spinach

Steps:

  • Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
  • Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

Nutrition Facts : Calories 344 calories, Carbohydrate 31.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 8.2 g, Protein 27.7 g, SaturatedFat 2.1 g, Sodium 763.3 mg, Sugar 7.3 g

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