Tuna Salsa Salad Recipes

SALSA TUNA SALAD

Steps:

• In a large bowl, combine the yogurt, salsa and pepper. Stir in the tuna, corn and green pepper. Serve in a lettuce-lined bowl if desired.

SEARED TUNA WITH MANGO SALSA

Steps:

• Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
• Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
• Serve the tuna on top of the mango salsa.

MEXICAN TUNA STEAK, SWEET RED PEPPERS & AVOCADO SALSA

Steps:

• Sprinkle tuna steaks with sea salt, black pepper and drizzle with olive oil on both sides. Set aside.
• Heat 3 tablespoons of coconut oil in a frying pan over medium-high heat. Add the onions and peppers, cover with a lid and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, chilli, garlic, vinegar, a good pinch of salt, and about two tablespoons of water. Mix through and cook for 5-7 minutes until softened and slightly browned. Remove to a plate, or use a different frying pan for tuna steaks.
• Grind the coriander seeds with a mortar and pestle or use coriander seed powder instead. Heat up a little oil and butter (or ghee) to sizzling hot in a frying pan. Add coriander seeds and the zest of one lime (about a teaspoon of zest). Stir through to infuse with the flavours. Add the tuna steaks and turn the heat down to medium. Drizzle with juice from half a lime and cook for 2 minutes on each side (more if you like it well done and less if it's super fresh and you like it rare). Use a spoon to bathe the steaks in the buttery, lime sauce they're cooking in.
• Combine avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
• Assemble red peppers on the serving plates. Place tuna steaks and top with avocado salsa and more red peppers. Squeeze extra lime juice and drizzle with a little extra virgin olive oil just before serving.

TUNA SALSA SALAD

Steps:

• break apart lettuce into medium pieces (do not cut into small pieces) into bowl.
• add strained plain tuna (no condiments added) to bowl of lettuce.
• add salsa, salt and pepper and mix together.

TUNA RICE SALSA SALAD

Steps:

• Mix the rice with the salsa, scallions, beans and peppers. Season to taste. Gently fold in the tuna.
• Place a handful of leaves at the base of your lunch box or serving bowl, then heap the rice salad on top. If you like top with a bit of extra salsa to taste.

HOT TUNA SALAD WITH BASIL DRESSING

Steps:

• Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.
• Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.
• Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak - leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.
• Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.
• Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.

TUNA SALAD RECIPE

Steps:

• Drain the tuna very well.
• Peel and finely chop the carrot.
• Finely chop the onion and celery.
• Remove the stems from the cilantro and finely chop the leaves.
• Place the tuna and the chopped ingredients in a mixing bowl. Add the mayonnaise and stir well.
• Add salt and pepper to taste.
• Wash and separate the lettuce leaves. Pat dry with a towel.
• On each cracker, place a lettuce leaf and then top with a spoonful of tuna salad. Serve with a sliced lime on the side.
• You can also use it as a filling for tuna salad sandwiches.

GRILLED TUNA WITH PINEAPPLE SALSA

Steps:

• Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA

Steps:

• Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
• Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
• Transfer tuna to plates. Spoon salsa alongside and serve.

TUNA SALSA SALAD

Steps:

• Drain and put tuna in a small mixing bowl. Add all the ingredients except the salsa. mix and taste. Adjust to personal likes. When tuna is mixed to taste, add salsa and mix well. Serve with tortilla chips,corn chips,toast or my personal favorite salt and cracked pepper potato chips. If you want to serve this as a main dish just increase the ingredients to accomodate the number of people you will be serving. You can serve it on lettuce or plain, it is delicious either way. A variation on this recipe is to make tostados with soft tortillas and melt your favorite cheese over the top. Just add a tall glass of frosty iced tea or lemonade to make this meal complete. You can't miss with this one. I consider this one singles friendly.