Best 9 Grilled Tuna Rice Salad Provencal 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.

PROVENçAL RICE SALAD

Steps:

• This Provençal Rice Salad is ready to serve in just minutes! Combine all of the ingredients for a quick and delicious salad any time. Step 1
• Heat medley according to package directions. Step 2
• Combine medley, tuna, tomatoes, olives and vinaigrette in a medium-sized bowl. Serve over field greens.

SEARED TUNA SALAD WITH HERBES DE PROVENCE, GRILLED FINGERLING POTATOES, HICKORY SMOKED SALT & SHAVED ASPARAGUS SALAD

Steps:

• For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.
• In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.
• For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
• For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.
• For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.
• To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.

GRILLED TUNA RICE SALAD PROVENCAL

Steps:

• Combine the rice with 1 1/2 cups water, and bring to a boil. Reduce the heat, cover and simmer, cooking a total of 17 minutes.
• Meanwhile, slice the onions about 1/4-inch thick. Prepare a stove-top grill.
• Wash and dry the tuna. Grill the tuna according to the Canadian rule: measure the fish at thickest part and cook for 8 to 10 minutes to the inch.
• Grill the onions, turning once or twice, until they are soft.
• Wash, trim and coarsely chop the peppers.
• Heat a nonstick pan until it is very hot. Reduce the heat, add oil and saute the peppers until they are soft.
• Mince the garlic, and add to the peppers.
• Wash, dry and chop the oregano, and combine it in a serving bowl with the vinegar, yogurt and mayonnaise. When the tuna is done, cut it up into small chunks and stir the chunks into this mixture. When the onions are cooked, cut them up coarsely and add. Then, add the sauteed pepper and garlic.
• Mix in the rice, and season with salt and pepper.
• Wash, trim and slice the tomatoes, and serve with the rice salad and bread.

GRILLED TUNA STEAK WITH SPRING ONIONS AND PROVENçAL VINAIGRETTE

Steps:

• Pat the tuna dry with paper towels and rub with 2 tablespoons of the oil. Sprinkle both sides of the tuna with a fair amount of salt and pepper-you should see the seasoning on the fish. Coat the onions in the remaining tablespoon of oil and season them with salt and pepper.
• Preheat an outdoor gas or charcoal grill until very hot or put a grill pan or cast-iron skillet over medium-high heat. Lay the tuna steaks on the grill and sear for 2 to 3 minutes on each side, rotating halfway through cooking to "mark" them. As the tuna cooks, the red meat will become whiter; grill for a total of 5 to 6 minutes for medium-rare. A minute or two before the tuna is cooked, toss the spring onions on the grill and char them, turning often so they soften a bit but don't burn.
• To serve, transfer the tuna to a cutting board and cut on a slight angle into 1-inch slices. Fan the pieces on 4 dinner plates, spoon the vinaigrette on top, and serve the spring onions on the side.

FRENCH TUNA AND RICE SALAD

Steps:

• Combine ingredients for the vinaigrette and whisk or shake well.
• Cook the rice according to package directions.
• Drain well and while still hot mix with some of the vinaigrette.
• Season with salt and pepper and let cool.
• When the rice is cool, add the remaining ingredients and vinaigrette.
• season with salt and pepper to taste.

TUNA RICE SALAD

Steps:

• Place rice in a medium bowl. Combine oil, vinegar, salt and pepper; pour over rice and toss to coat. Stir in the tuna, tomatoes, cucumber and onion. Line a serving platter with lettuce; top with salad. Garnish with eggs, olives and lemon if desired.

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 LIME TUNA

Steps:

• Preheat broiler if using.
• Wash and dry tuna, and squeeze juice from lime over both sides. Let tuna sit no more than 20 minutes.
• Prepare stove-top grill if using. Measure tuna at thickest point, and cook eight minutes to the inch, grilling or broiling on both sides.