Seared tuna and cucumber salad is a refreshing, healthy dish perfect for a light lunch or dinner. The seared tuna is flavorful and juicy, while the cucumber salad is crisp and refreshing. This dish is also very versatile, as you can use different types of tuna, vegetables, and dressings to create your own unique version.
Check out the recipes below so you can choose the best recipe for yourself!
SEARED TUNA SALAD WITH CUCUMBERS AND GINGER DRESSING
This Seared Tuna and Cucumber Zoodle Bowl is protein-packed, light, and oh-so healthy! It's a pescatarian Whole30 recipe. And, the ginger-lime-sunbutter dressing is the best.
Provided by Mimi Newman
Categories Main Course
Time 10m
Number Of Ingredients 12
Steps:
- Pre-heat a skillet on high. Salt the tuna and let it sit while the pan heats up.
- Make the dressing - combine all ingredients in a food processor and blitz to combine.
- Prep the bowl - Spiralize the cucumber; Peel and slice the avocado into 8ths; chop up nori into bite size pieces. Divide into 2 bowls.
- When the skillet is very very hot, smoking hot, sear the tuna for a minute on each side.
- Slice the tuna and divide evenly between the 2 bowls. Top with dressing - you'll have leftover dressing :)
- Serve!
Nutrition Facts : ServingSize 4 oz of tuna + half the cucumber and avocado; 2 tablespoons of dressing, Calories 346 kcal, Sugar 4 g, Sodium 133.5 mg, Fat 17.1 g, SaturatedFat 2.6 g, Carbohydrate 18 g, Fiber 8.2 g, Protein 30.9 g, Cholesterol 51 mg
SEARED TUNA, SOBA NOODLE AND CUCUMBER SALAD BENTO BOX
Steps:
- For the marinade and sauce: Combine the garlic, ginger and scallion whites in a medium bowl along with the soy sauce, vinegar and chile-garlic sauce. Mix well to combine. Pour half the sauce into a shallow dish with the tuna steaks and let marinate for approximately 20 minutes, flipping halfway through. Reserve the remaining marinade separately to use as a sauce for the noodles.
- For the noodles: Fill a large pasta pot with a perforated insert with heavily salted water and bring to a boil. (Alternatively, use a large pot with a small heatproof colander lowered into it.) Prepare an ice bath in a medium bowl and season with a pinch of salt; set aside.
- Add the broccoli florets to the boiling water and cook until bright green, 1 to 2 minutes. Lift the insert and drain away excess water. Transfer the broccoli to the ice bath. Return the insert to the pot with the boiling water. Drain the broccoli and transfer to a small sheet pan or plate lined with paper towels.
- Cook the noodles in boiling water until tender, stirring occasionally, 4 to 5 minutes. Remove the insert, draining the excess water, and pour the noodles into a large bowl. Dress the noodles with the reserved marinade. Add the carrots, broccoli and edamame and toss to combine.
- For the cucumber salad: Mix together the fish sauce, vinegar, maple syrup, chile-garlic sauce and garlic in a small bowl. Toss with the cucumbers and set aside.
- Toast the black and white sesame seeds in a dry skillet over medium heat until slightly fragrant, about 3 minutes. Remove the seeds to a bowl.
- Wipe out the skillet with a paper towel. Increase the heat to medium-high and lightly coat with about 1 tablespoon canola oil. When the oil glistens, remove the pan from the heat and set the tuna steaks in the oil; you should hear a sizzle. (Reserve the tuna marinade.)
- Return the pan to the heat and sear the tuna for about 30 seconds on each side. Turn off the burner and pour in about half the reserved tuna marinade, turning the steaks to coat. Return the pan to medium heat, bring the marinade to a simmer and cook for about 1 minute. Remove the steaks from the heat and let rest for a few minutes before slicing across the grain. Return the pan to low heat to keep the sauce warm
- Add the soba noodle salad, cucumbers and sliced tuna to the bento box sections. Garnish the tuna and cucumbers with the toasted sesame seeds and the soba noodle salad with the scallion greens. Serve with the warm sauce.
SEARED TUNA & CUCUMBER SALAD
This Asian-inspired sharing salad is topped with flavour-packed marinated tuna steaks - great for lunch or a light dinner
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 40m
Yield Serves 6-8
Number Of Ingredients 20
Steps:
- Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
- Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
- Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.
Nutrition Facts : Calories 254 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.9 milligram of sodium
SEARED TUNA SALAD WITH ASIAN VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
- Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
- Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.
CUCUMBER AND CELERY SALAD WITH TUNA
Pack this crisp Cucumber and Celery Salad with Tuna full of summery flavor in to a pita pocket for a quick and easy lunch that will cool you down when it's far too hot to turn on your stove.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.
Nutrition Facts : Calories 201 g, Fat 10 g, Fiber 1 g, Protein 18 g
Tips:
- Choose the right tuna: Opt for sushi-grade tuna steaks or fillets that are firm and have a deep red color. Look for pieces that are at least 1 inch thick for best results when searing.
- Sear the tuna properly: Heat a non-stick skillet or grill pan over medium-high heat. Brush the tuna steaks with oil, then season with salt and pepper. Sear for 2-3 minutes per side, or until the internal temperature reaches 125°F for medium-rare. Let the tuna rest for a few minutes before slicing.
- Make the cucumber salad: Combine sliced cucumbers, red onion, cilantro, and mint in a bowl. Dress with a mixture of rice vinegar, soy sauce, sesame oil, and honey. Toss to coat.
- Assemble and serve: Place a bed of cucumber salad on a plate. Top with the seared tuna steak, sliced avocado, and a sprinkling of sesame seeds.
Conclusion:
This seared tuna and cucumber salad is a light, refreshing, and flavorful dish that's perfect for a summer meal.
The tuna is cooked to perfection, the cucumber salad is crisp and tangy, and the avocado adds a creamy richness. This dish is sure to be a hit at your next party or gathering.
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