Tuna Cobb Salad Recipes

GRILLED TUSCAN TUNA SALAD

Grilled Tuscan Tuna Salad image

Provided by Bobby Flay

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

One 1 1/2 pound fresh tuna steak
2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing
3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again
1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil

Steps:

For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

COBB SALAD

Cobb Salad image

Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra special presentation. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings (1-1/4 cups dressing).

Number Of Ingredients 21

Ingredients

1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
SALAD:
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-boiled large eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Steps:

In a blender, combine the first 8 ingredients. While processing, gradually add canola and olive oils in a steady stream., In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens; sprinkle with chives. Top with remaining watercress. Cover and chill until serving., To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Nutrition Facts : Calories 575 calories, Fat 52g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 20g protein.

TUNA COBB SALAD

Tuna Cobb Salad image

A great variation to the original Cobb salad! From Home Basics magazine. You may also use chicken if you wish. Enjoy!

Provided by Sharon123

Categories Tuna

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 cups torn green leaf lettuce
2 medium tomatoes, chopped
1 (6 ounce) can tuna, drained and flaked or 1 1/2 cups cut-up cooked chicken
1 ripe avocado, peeled and diced
2 hard-boiled eggs, chopped
1/2 cup artichoke heart (marinated or unmarinated, your choice)
2 tablespoons chopped green onions
2 tablespoons bacon bits
1/2 cup crouton (optional)
1/2 cup ranch dressing (or your favorite dressing)

Steps:

On two dinner plates, layer all ingredients except dressing.
Top with dressing.
If desired, sprinkle over croutons, and season with salt and ground black pepper.
Enjoy!

TUNA COBB SALAD

Tuna Cobb Salad image

This is my (David Kirsch) version of cobb salad for all of you that don't eat turkey or are just in the mood to tweak an old standby.

Provided by Razzlledazzlle

Categories < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 cups mesclun
to taste salt and pepper
4 ounces tuna steaks
1 strip turkey bacon, cooked and crumbled
1/2 cup tomatoes, seeded and chopped (es)
2 asparagus, coarsely chopped
1 egg, white(s) hard boiled coarsely chopped

Steps:

In a large Salad bowl, arrange mesclun salad, asparagus, tomatoes, egg & bacon.
Season tuna steak with salt and pepper.
Heat a nonstick skillet with nonfat vegetable oil spray on medium high heat. Place tuna in skillet and sear 2-3 minutes on each side. Remove tuna from pan and place on salad.
Drizzle with 1-2 tablespoons of red wine vinegar.

Nutrition Facts : Calories 314.4, Fat 13.8, SaturatedFat 3.8, Cholesterol 267.2, Sodium 305.4, Carbohydrate 9.1, Fiber 3.5, Sugar 4.6, Protein 38.5

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