Best 5 Citrus Tuna Salad Recipes

Prepare your taste buds for a delightful culinary journey as we delve into the world of citrus tuna salad, a refreshing and flavorful dish that combines the zest of citrus fruits with the delicate taste of tuna. Whether you're seeking a light lunch option or a vibrant addition to your dinner spread, this article will guide you through selecting the perfect recipe to tantalize your palate.

Here are our top 5 tried and tested recipes!

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE

Tuna, Fennel, Avocado, and Tangerine Salad with Citrus Vinaigrette image

Provided by Cathy Halter

Categories Fruit Leafy Green Tuna Avocado Fennel Healthy Tangerine Self

Yield Makes 2 servings

Number Of Ingredients 18

Ingredients

4 ounces sushi-grade tuna
1/8 teaspoon olive oil
1 head frisée (about 10 ounces), leaves separated
1 fennel bulb, stemmed and sliced (fronds reserved)
2 blood oranges (or navel oranges), peel, pith and seeds removed, cut crosswise into 1/8-inch slices (juice reserved)
2 seedless tangerines, peel and pith removed, cut crosswise into 1/8-inch slices (juice reserved)
3/4 avocado, cut into 1/8-inch slices
Dressing
4 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice (preferably from Meyer lemons)
1 1/2 teaspoons fresh blood orange juice (or fresh orange juice)
1 1/2 teaspoons fresh tangerine juice
1 1/2 teaspoons Champagne vinegar
1/2 shallot, minced
1/4 teaspoon lemon zest
1/4 teaspoon tangerine zest
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
Dressing
Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS

Citrus Marinated Asparagus Salad with Tuna Tartare on Pappadoums image

Provided by Food Network

Time 35m

Number Of Ingredients 16

Ingredients

8 to 12 ounces corn oil for frying
1 package pappadoums (can buy at Indian specialty store), cut into wedges
Juice of 2 oranges
Juice of 2 lemons
1 tablespoon chopped garlic
3 tablespoons balsamic vinegar
4 tablespoons grapeseed oil
1/2 bunch chives, sliced thin
2 ounces mint, fine chiffonade
6 to 8 ounces fresh tuna, number 1 or sushi grade if possible
1-ounce truffle oil
1/8 cup chopped scallions
Salt and pepper
2 bunches asparagus
Cracked white or black pepper
Tobiko or flying fish roe for garnish, if desired

Steps:

In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.

ORANGE CITRUS TUNA SALAD

Orange Citrus Tuna Salad image

Make and share this Orange Citrus Tuna Salad recipe from Food.com.

Provided by daisygrl64

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup mayonnaise
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 tablespoons orange juice
2 tablespoons country-style dijon mustard
1/2 teaspoon fresh garlic, minced
1 cup celery, coarsely chopped
2 (6 1/2 ounce) cans tuna, drained
2 tablespoons fresh parsley, chopped
4 cups lettuce, torn
2 oranges, pared, sliced 1/4-inch

Steps:

in a large bowl stir together all dressing ingredients.
stir in all salad ingredients except lettuce and oranges.
on platter or individual salad plates place lettuce.
spoon tuna salad on lettuce; arrange orange slices around tuna salad.
serve.

Nutrition Facts : Calories 223.9, Fat 12, SaturatedFat 2.1, Cholesterol 30.1, Sodium 286.8, Carbohydrate 13.8, Fiber 1.9, Sugar 6.8, Protein 15.7

CITRUS TUNA SALAD

Citrus Tuna Salad image

Easy to put together, this salad is low cal and low fat. No mayo or sour cream. Serve with saltine crackers, baked tortilla chips or tostadas. I like to add a chopped jalapeno (canned) or a good splash of Mexican hot sauce (Tapatio is very good). Adjust the amount of veggies and citrus juice to your taste. This also packs well for lunches as long as it's kept cold.

Provided by Mami J

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (6 ounce) cans tuna in water
1 medium carrot, cut into matchsticks (or grated)
1 firm ripe tomatoes, chopped
2 green onions, white part only, finely chopped
1/2 cup shredded lettuce
1/2 orange, juice of (to taste)
1 lime, juice of (to taste)
salt and pepper
chopped cilantro, to garnish

Steps:

Mix all the ingredients in a bowl, adjust the seasoning, and serve.

AHI TUNA SALAD WITH CITRUS-CILANTRO VINAIGRETTE

Ahi Tuna Salad with Citrus-Cilantro Vinaigrette image

Citrus and cilantro vinaigrette provides a simple addition to this tasty tuna salad that's ready in 30 minutes - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 16

Ingredients

1 teaspoon grated orange peel
1/2 cup fresh orange juice
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon salt
1/8 teaspoon pepper
4 sashimi-grade ahi tuna fillets (4 oz each)
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups loosely packed mixed salad greens
24 small mandarin orange segments
2 tablespoons chopped green onions (2 medium)
2 teaspoons sliced almonds

Steps:

In small bowl, beat all vinaigrette ingredients with wire whisk until well blended. Cover; refrigerate.
Lightly brush both sides of tuna fillets with oil; sprinkle with 1/2 teaspoon each salt and pepper. In 12-inch nonstick skillet, cook tuna over medium-high heat 1 minute on each side for rare doneness. Place on plate; refrigerate 5 to 10 minutes.
On cutting board, cut tuna diagonally into 1/4-inch slices.
On each of 4 plates, arrange 1 1/2 cups greens; top with 6 orange segments, 1 1/2 teaspoons onions and 1/2 teaspoon almonds. Arrange tuna on greens. Drizzle 3 tablespoons dressing over tuna and greens on each plate.

Nutrition Facts : Calories 220, Carbohydrate 14 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 10 g, TransFat 0 g

Tips:

Choose high-quality tuna: Opt for solid white tuna packed in water or olive oil for the best flavor and texture.
Use fresh citrus fruits: The zest and juice of lemons, oranges, and grapefruits add a burst of brightness and tang to the salad.
Don't overmix the salad: Gently fold the ingredients together to prevent the tuna from becoming mushy.
Serve immediately or chill: Citrus tuna salad can be served immediately or chilled for up to 3 days.
Add your favorite variations: Feel free to add other ingredients to your citrus tuna salad, such as chopped celery, red onion, or avocado.

Conclusion:

Citrus tuna salad is a refreshing and flavorful dish that is perfect for a quick and easy lunch or dinner. With its combination of tangy citrus fruits, creamy mayonnaise, and flaky tuna, this salad is sure to please everyone at the table. Whether you serve it on a bed of lettuce, in a sandwich, or on a cracker, citrus tuna salad is a delicious and versatile dish that is sure to become a favorite.

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