Tuna Cauliflower Salad With Lime Vinaigrette Recipes

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CAULIFLOWER AND TUNA SALAD



Cauliflower and Tuna Salad image

I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil. For the best results give the cauliflower lots of time to marinate.

Provided by Martha Rose Shulman

Categories     dinner, easy, salads and dressings

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 large or 2 small or medium cauliflowers, broken into small florets
1 5-ounce can water-packed light (not albacore) tuna, drained
1 plump garlic clove, minced or pureéd
1/3 cup chopped flat-leaf parsley
3 tablespoons capers, drained and rinsed
1 tablespoon fresh lemon juice
3 tablespoons sherry vinegar or champagne vinegar
6 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Steps:

  • Place the cauliflower in a steaming basket over 1 inch of boiling water, cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until tender. Refresh with cold water, then drain on paper towels.
  • In a large bowl, break up the tuna fish and add the cauliflower.
  • In a small bowl or measuring cup, mix together the garlic, parsley, capers, lemon juice, vinegar, and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold, or at room temperature.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 2 grams

TUNA CAULIFLOWER SALAD WITH LIME VINAIGRETTE



Tuna Cauliflower Salad with Lime Vinaigrette image

Fresh lime juice is a surprise ingredient that gives tuna salad a kick.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h20m

Yield 6

Number Of Ingredients 11

1 bag (24 oz) Value Size frozen cauliflower & three cheese sauce
1 box (9 oz) frozen baby sweet peas
1 can (12 oz) tuna in water, drained, rinsed
1 medium cucumber, peeled, chopped
1/2 cup chopped green onions (8 medium)
1/4 cup fresh lime juice
1/4 cup light olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup sliced stuffed green olives
2 plum (Roma) tomatoes, sliced

Steps:

  • Cook frozen cauliflower as directed on bag. Cook frozen peas as directed on box; drain. Place cauliflower and peas in large bowl; refrigerate.
  • In tightly covered container, shake vinaigrette ingredients until well blended. Stir tuna, cucumber and green onions into cauliflower mixture; add vinaigrette. Toss to coat. Cover; refrigerate about 1 hour or until chilled.
  • Just before serving, top with olives and tomatoes.

Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 6 g, TransFat 0 g

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE



Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
  • Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

SASHIMI TUNA SALAD WITH MINT LIME CILANTRO DRESSING



Sashimi Tuna Salad With Mint Lime Cilantro Dressing image

The closest I've been able to come in recreating one of my favorites! The salad will be fairly greasy, but that is how it is in the restaurant version as well. It just doesn't taste nearly as good with only little dressing. I usually use about 3/4 of the dressing, but you may use less or more. Enjoy!

Provided by sweetie26

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 1h35m

Yield 2

Number Of Ingredients 16

2 tablespoons olive oil
1 ½ teaspoons lime juice
1 ½ teaspoons chopped fresh cilantro
½ teaspoon garlic, minced
1 teaspoon chopped fresh mint
½ teaspoon lemon juice
⅛ teaspoon salt
1 ½ cups mixed baby salad greens
½ cup torn romaine lettuce
2 tablespoons diced mango
1 ½ teaspoons roasted peanuts
4 slices cucumber, quartered
2 tablespoons crisp chow mein noodles
1 (3 ounce) fresh ahi (yellowfin) tuna steak
1 pinch salt and ground black pepper to taste
¼ avocado, sliced

Steps:

  • Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.
  • Preheat an outdoor grill for high heat and grease the grate.
  • Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.
  • Sprinkle tuna with salt and black pepper.
  • Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna.
  • Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 9.3 g, Cholesterol 19.1 mg, Fat 19.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 2.8 g, Sodium 207.3 mg, Sugar 3 g

TANGY LIME TUNA SALAD



Tangy Lime Tuna Salad image

Make and share this Tangy Lime Tuna Salad recipe from Food.com.

Provided by Fouzia Parkar

Categories     Tuna

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

2 cans solid white tuna
1 onion, diced
1 tablespoon parsley
4 tablespoons mayonnaise
1/4 teaspoon black pepper
1 lime, juice of
1 tablespoon coriander, chopped
1/4 teaspoon sugar
1 teaspoon chili-garlic sauce
lettuce leaf, cut into 3 " squares
1 lime, juice of
salt
2 teaspoons sugar

Steps:

  • drain the oil from the tuna.
  • place the tuna into a bowl and with the help of a fork flake it.
  • in another bowl mix together, mayonnaise, salt, pepper, sugar, sauce and lemon juice.
  • add in the parsley and corriander and finally the onion and the fish.
  • just before serving, in a bowl mix together the lettuce, lemon juice, salt and sugar.
  • place these leaves on the serving plate.
  • on these put the salad and give it the shape of a fish.
  • other than being served as a salad, it can also be used as a sandwich spread.

Nutrition Facts : Calories 128, Fat 4.8, SaturatedFat 0.8, Cholesterol 18.4, Sodium 236.4, Carbohydrate 4.6, Fiber 0.4, Sugar 2.6, Protein 16

WHITE BEAN TUNA SALAD WITH VINAIGRETTE



White Bean Tuna Salad with Vinaigrette image

I love tuna, and this recipe is a great way to use good old canned tuna--and it's great to share! The Mediterranean flavors really pack a punch.-Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 19

VINAIGRETTE:
1/2 cup olive oil
1/4 cup white wine vinegar
2 to 3 tablespoons lemon juice
2 tablespoons snipped fresh dill
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon pepper
SALAD:
1 can (15 ounces) cannellini beans, rinsed and drained
2 cans (5 ounces each) albacore white tuna in water
1 cup chopped roasted sweet red peppers
1/2 cup chopped red onion
1/2 cup chopped pitted Greek olives
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup minced fresh parsley
2 teaspoons minced fresh oregano
6 leaves red leaf lettuce

Steps:

  • In a small bowl, whisk the vinaigrette ingredients until well blended., In a large bowl, combine the beans, tuna, red peppers, onion, olives, tomatoes, parsley and oregano. Drizzle with vinaigrette; gently toss to coat. Serve on lettuce.

Nutrition Facts : Calories 367 calories, Fat 24g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 849mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.

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

SEARED TUNA SALAD WITH ASIAN VINAIGRETTE



Seared Tuna Salad with Asian Vinaigrette image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 19

1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/2 lime, juiced
1 teaspoon grated ginger
1 teaspoon Chinese mustard
1 tablespoon chopped cilantro
1/2 cup canola oil
1 1/2 pounds Ahi tuna loin, cut in 4 strips
Salt and pepper
2 tablespoons dark sesame oil
1/3 cup sesame seeds
1 bunch mizuna greens
1 bunch arugula greens
3 cups torn red leaf lettuce
3 cups torn green leaf lettuce
2 green onions, chopped
1/2 cup fried rice noodles
1/4 cup slivered almonds, toasted
1 navel orange, peeled and sectioned

Steps:

  • In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
  • Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
  • Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.

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