Best 9 Grilled Tuna And Orange Salad With Candied Lemon And Mixed Baby Greens With Chili Aioli And Herb Tuile Recipes

GRILLED TUSCAN TUNA SALAD

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.

GRILLED TUNA AND MANGO SALAD

Steps:

• Mix first 6 ingredients in medium bowl. Season with salt and pepper.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush tuna with oil. Grill or broil until just opaque in center, about 4 minutes per side.
• Divide mango salad among 4 plates. Top with tuna and serve.

GRILLED TUNA WITH SALAD

Steps:

• Preheat an outdoor grill or the oven broiler.
• Put the tuna on a flat surface and cut away and discard the dark center streak or bones. Spoon the olive oil over the fish and sprinkle with salt, ground pepper, thyme and pepper flakes.
• If an outdoor grill is used, rub the rack lightly with olive oil. Place the fish, skin side up, on the grill. If the broiler is used, place the fish on a rack, skin side up, about 4 inches from the heat. Cook 3 minutes and turn; cook for another 3 minutes. If you wish the fish to be well done, cook 5 minutes on each side.
• Remove the fish and cut it into thin diagonal slices.
• Arrange one-quarter of the salad greens on each of four large plates. Arrange an equal number of fish slices on each plate, placing them in the center of the greens.
• Spoon equal amounts of the salad dressing over the salad greens and around the fish. Serve any remaining salad dressing on the side. Serve while the fish is still warm.

GRILLED TUNA SALAD

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

GRILLED TUNA SALAD

Steps:

• Put the potatoes in a 4-quart pot and cover with cold water. Simmer gently until tender, about 25 minutes, being careful not to overcook them.
• Meanwhile, prepare the grill, adjusting the rack 2 inches above the coals. Trim the tuna, discarding the skin and any dark purple flesh. Refrigerate.
• Cut the roasted peppers lengthwise into 1/4-inch-wide strips. Put in a bowl and toss with 1 tablespoon of the olive oil. Season with salt and pepper and set aside.
• Drain the potatoes and peel while still hot. Slice into 1/4-inch rounds and arrange 1/4 of them in a pie plate or casserole. Sprinkle with 1/4 of the shallots, 1/4 of the parsley and salt and pepper. Repeat the layers until all the potatoes are used. Whisk 2 teaspoons of the vinegar with 1 tablespoon of the oil and pour over the top.
• Lightly rub the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred on the outside and rare in the center, about 2 minutes per side.
• Place the greens in a large salad bowl and top with the potato mixture, the peppers and the tomatoes. Slice the tuna into 1/4-inch strips and arrange on top of the salad. Just before serving, make a vinaigrette from the remaining vinegar and oil and pour over the salad. Season with salt and pepper. Taste and toss with more vinegar or oil if needed. Serve immediately.

GRILLED CITRUS TUNA

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYO

Steps:

• Heat grill to high.
• Place lemon juice in a small saucepan and bring to a boil (you can do this on the grill if you like). Cook until juice has reduced to 1/2 cup. Remove from heat and let cool slightly.
• Place lemon syrup, habanero, lemon zest, and mayo in a blender and blend until smooth.
• Season with salt and pepper to taste, and transfer to a large bowl.
• Add onions, celery, and parsley to mayo mixture, stir to combine and set aside.
• Brush tuna steaks with olive oil and season with salt and pepper on both sides.
• Grill for 3 min per side or slightly charred and cooked to medium doneness. Remove from grill and let rest for 5 minute before cutting.
• Cut tuna into small dice or flake with a fork. Add the tuna to the may mixture and gently mix until combined.
• Divide the tuna salad among 4 slices of bread. Top with a few sprigs of watercress and the remaining bread slices.

TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
• Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
• Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
• Roast for 20 minutes until vegetables are golden brown. Let cool.
• Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
• Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
• Serve with a balsamic vinaigrette, if desired.
• Enjoy!