Best 18 Tuna And Asparagus In Red Wine Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tuna and asparagus in red wine sauce is a classic dish that combines the rich flavors of sea and land in a savory and elegant sauce. The tender tuna, succulent asparagus, and robust red wine combine to create a symphony of flavors that will tantalize your taste buds. This dish is not only visually appealing but also packed with nutrients, making it a healthy and satisfying choice for any occasion. Whether you are hosting a dinner party or simply seeking a memorable meal for a special evening, tuna and asparagus in red wine sauce will undoubtedly leave a lasting impression.

Let's cook with our recipes!

PASTA WITH TUNA SAUCE



Pasta With Tuna Sauce image

Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.

Provided by Amanda

Categories     Seafood     Fish     Tuna

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
1 tablespoon capers
1 (14.5 ounce) can crushed tomatoes
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
2 (5 ounce) cans tuna, drained
1 (16 ounce) package dry pasta

Steps:

  • In a large saute pan, heat oil over low heat. Add onion and garlic; cook and stir until onion is tender. Stir in capers, tomatoes, lemon juice, and parsley. Season with red pepper flakes to taste. Simmer gently for 3 minutes to thicken sauce. Fold in tuna, and heat through.
  • While sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. Drain well.
  • Toss pasta with sauce, and serve.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 59.6 g, Cholesterol 102.2 mg, Fat 6.2 g, Fiber 3.8 g, Protein 23 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 4.2 g

TUNA AND RED PEPPER SAUCE



Tuna and Red Pepper Sauce image

All you have to cook is the pasta!

Provided by Mari

Categories     Seafood     Fish     Tuna

Yield 8

Number Of Ingredients 9

8 ounces roasted red bell peppers, diced
1 (5 ounce) can tuna, drained
¼ cup chopped parsley
¼ cup olive oil
2 teaspoons capers
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 pound seashell pasta

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente.
  • In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
  • Drain pasta. Toss immediately with tuna mixture.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 43.3 g, Cholesterol 4.7 mg, Fat 8.4 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 2.7 g

SEARED TUNA WITH WASABI-BUTTER SAUCE



Seared Tuna with Wasabi-Butter Sauce image

I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.

Provided by DARLA

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons white wine vinegar
10 fluid ounces white wine
¼ cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

Steps:

  • Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
  • Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
  • Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g

ASPARAGUS TUNA NOODLE CASSEROLE



Asparagus Tuna Noodle Casserole image

I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 15

2 cups uncooked elbow macaroni
2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 cup lemon juice
1 tablespoon dried parsley flakes, divided
1-1/2 teaspoons smoked paprika, divided
1 teaspoon garlic salt
1/2 teaspoon pepper
2 pounds fresh asparagus, cut into 1-inch pieces
2 pouches (6.4 ounces each) light tuna in water
1-1/2 cups shredded Colby cheese
1 cup multigrain snack chips, crushed
4 bacon strips, cooked and crumbled

Steps:

  • Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

Nutrition Facts : Calories 338 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 5g fiber), Protein 22g protein.

ASPARAGUS & TUNA SALAD



Asparagus & tuna salad image

Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus

Provided by Sarah Cook

Categories     Lunch, Main course

Time 32m

Number Of Ingredients 12

8 baby new potatoes
2 medium eggs
125g pack asparagus , woody ends removed
185g can tuna , drained and flaked into very large chunks
small handful small black olives , halved
1 romaine lettuce , leaves torn into chunks
crusty bread , to serve
1 shallot , finely chopped
1 tsp English mustard powder
2 tbsp white wine vinegar
1 tbsp extra-virgin olive oil , or use the oil from the tuna can (if bought in oil)
pinch of sugar

Steps:

  • Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
  • Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
  • Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
  • Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.

Nutrition Facts : Calories 490 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

TUNA STEAK WITH RED WINE SAUCE



Tuna Steak with Red Wine Sauce image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup cold unsalted butter
4 tuna steaks (about 1 1/4 pounds)
Salt and pepper
2 shallots
Small bunch tarragon
2 to 3 sprigs parsley
1 cup red wine

Steps:

  • Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes.
  • Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems.
  • Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs.
  • Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.

AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE



Ahi Tuna Tartar with Sesame Asparagus Vinaigrette image

Provided by Ming Tsai

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces #1 ahi tuna, finely diced
2 dashes hot pepper sauce
1 tablespoon fine chopped chives
1 teaspoon canola
Salt and black pepper to taste
1 bunch asparagus, blanched and refreshed
1 tablespoon Dijon mustard
Juice of 1 lemon
1 teaspoon sesame oil
2 tablespoons canola oil
Salt and black pepper, to taste
1 tablespoon toasted white sesame seeds

Steps:

  • In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
  • Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE



Grilled Tuna with Grilled Asparagus and Oven Roasted Tomato Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h47m

Yield 6 servings

Number Of Ingredients 17

6 (5-ounce) portions yellowfin tuna
Grilled Asparagus with Lemon-Olive Oil, recipe follows, for serving
1 teaspoon salt
Oven Roasted Tomato Sauce, for serving
1/2 teaspoon black pepper
1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice
2 tablespoons chopped fresh oregano leaves
1 teaspoon crushed red pepper flakes
3 pounds Romanita tomatoes, cored*
1/2 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 cloves garlic, peeled

Steps:

  • Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
  • Serve the tuna with the asparagus and tomato sauce.
  • Preheat the grill to medium.
  • In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
  • Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
  • Preheat the oven to 400 degrees F.
  • In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
  • To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
  • The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.

TUNA AU POIVRE WITH RED WINE SAUCE



Tuna au Poivre With Red Wine Sauce image

Provided by David Tanis

Categories     dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2 garlic cloves, smashed to a paste
1/2 teaspoon coriander seeds, lightly toasted and ground
1/2 teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely diced
1/2 cup red wine
2 1/2 cups chicken broth

Steps:

  • Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
  • Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
  • Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 3 grams, TransFat 0 grams

TUNA AND ASPARAGUS WITH CREAMY LEMON CURRY SAUCE



Tuna and Asparagus With Creamy Lemon Curry Sauce image

Adapted to our tastes years ago, I forgot about this recipe! I won't forget it again, though. The sauce can be made with a lowfat slurry and fat free sour cream. This goes well with rice.

Provided by Chef PotPie

Categories     Tuna

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs asparagus, cleaned
2 (6 ounce) cans solid white tuna, drained (albacore)
2 tablespoons butter
2 tablespoons flour
1/4 cup fresh lemon juice
1/4 teaspoon salt
3 drops hot pepper sauce (to taste)
1 teaspoon curry powder
2/3 cup sour cream

Steps:

  • Cook asparagus to your taste and drain, reserving liquid.
  • Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
  • In saucepan melt butter, stir in four,and cook 2 minutes.
  • Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
  • Add to flour mixture, stirring constantly.
  • Add fresh lemon juice, salt and hot pepper sauce.
  • Simmer, stirring, until thickened and bubbly.
  • Stir in sour cream and pour over asparagus and tuna.

Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 6.6, Cholesterol 39, Sodium 388.6, Carbohydrate 10.4, Fiber 3.2, Sugar 2.3, Protein 19.9

TUNA & ASPARAGUS BAKE



Tuna & Asparagus Bake image

Make and share this Tuna & Asparagus Bake recipe from Food.com.

Provided by SodaHub

Categories     < 60 Mins

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 5

1 large can tuna, drained
340 g drained asparagus spears
2 cups grated cheese
1/2 cup cream
3 eggs

Steps:

  • Preheat oven to 180 degrees.
  • Place drained tuna in square casserole, spread asparagus spears over tuna.
  • Beat eggs add cheese and cream, mix together and pour over tuna and asparagus.
  • cook for 45minutes until top a golden brown -- .

Nutrition Facts : Calories 346.6, Fat 26.8, SaturatedFat 15.7, Cholesterol 208.8, Sodium 621.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.3, Protein 18.5

SEARED TUNA & ASPARAGUS NIçOISE



Seared tuna & asparagus niçoise image

Source tuna from a good-quality fishmonger to make this stunning seared tuna & asparagus niçoise salad. It should be sashimi-grade so can be safely eaten raw

Provided by Esther Clark

Categories     Dinner

Time 45m

Number Of Ingredients 12

300g small new potatoes, halved
250g asparagus
3 eggs
1 tbsp olive oil
200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks
3 large tomatoes, quartered
50g pitted Kalamata olives, halved
10 caper berries
5 anchovy fillets
½ small garlic clove, crushed
70ml extra virgin olive oil
½ lemon, juiced

Steps:

  • Cook the potatoes in a pan of boiling salted water for 12 mins, or until a cutlery knife can be easily inserted. Transfer to a bowl using a slotted spoon and leave to steam-dry. Add the asparagus to the pan and boil for 2 mins, then put in a bowl of ice-cold water and set aside.
  • Bring another pan of water to the boil over a medium-high heat and cook the eggs for 7½ mins. Drain, then add the eggs to the bowl of water with the asparagus.
  • For the dressing, bash the anchovies and garlic together using a pestle and mortar until you have a very smooth paste. Tip this into a bowl, then whisk in the extra virgin olive oil and lemon juice. Season.
  • To sear the tuna, heat the olive oil in a large, non-stick frying pan over a medium-high heat and cook for 1-2 mins on each side, just until it has a slightly golden colour. Slice into thick pieces (it should still be pink in the middle), then peel and halve the eggs.
  • Toss the potatoes, asparagus, tomatoes, olives, caper berries and dressing together on a large serving platter. Top with the eggs and tuna slices, then season well and serve.

Nutrition Facts : Calories 426 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.6 milligram of sodium

TUNA AND ASPARAGUS MOUSSELINE



Tuna and Asparagus Mousseline image

An amazing starter with a unique combinaison of tuna and asparagus

Provided by mathildescuisine

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oven to 180°c / gas 6.
  • Chop half of the asparagus in pieces approximately 2 centimetres long.
  • Set the remaining whole asparagus aside.
  • Fry the asparagus pieces with a drop of olive oil for 5 to 7 minutes.
  • Drain the tuna and break into small pieces.
  • Dilute the cream of asparagus soup in 15cl of water in a sauce pan at medium heat.
  • Add the crème fraiche. If the texture is too thick, add some water but do not let the mixture become too liquid.
  • Delicately add each gelatine sheet individually into the mixture, waiting for them to melt before adding in the next.
  • Add the tuna and asparagus, then season with the fish spices and a pinch of salt and pepper.
  • Line the inside of the ramekins, with greaseproof paper, allowing the paper to extend beyond the top of the ramekins. Pour the mixture into the ramekins.Place the ramekins in a bain marie in the oven for 45 minutes.
  • Once done, place the ramekins in the refrigerator overnight or for at least 3 hours.
  • Turn out the contents of the ramekins.
  • Fry the other half of the asparagus whole, with a drop of olive oil for 5 to 7 minutes.
  • Serve the mousseline with the asparagus

ASPARAGUS IN WHITE WINE



Asparagus in White Wine image

Make and share this Asparagus in White Wine recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs asparagus
boiling water
1/4 cup butter
1/4 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Wash asparagus and snap off ends.
  • Lay spears in shallow pan and cover with salted boiling water to cover.
  • Bring to a boil and simmer for 8 minutes.
  • Drain and turn into 4 buttered ramekins.
  • Melt butter and stir in wine.
  • Pour over asparagus.
  • Sprinkle with salt and pepper and cheese.
  • Bake at 425 degrees for 15 minutes.

Nutrition Facts : Calories 164.2, Fat 12, SaturatedFat 7.5, Cholesterol 30.5, Sodium 405, Carbohydrate 9.8, Fiber 4.6, Sugar 3.1, Protein 5.6

SESAME AND WASABI CRUSTED TUNA WITH ROASTED ASPARAGUS



Sesame and Wasabi Crusted Tuna With Roasted Asparagus image

You can also add some coconumt cilantro rice to this for a complete meal, but thuis is fine on it's own. The Soy glaze is the best part and tastes delicious dribbled over the vegetables.

Provided by sugarmagnolias

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh ahi tuna
1 lb asparagus
1/2 cup sesame seeds
1/2 cup wasabi peas
1 tablespoon coconut oil
1 cup soy sauce
2 tablespoons brown sugar

Steps:

  • Preheat oven to 400 degrees.
  • Place aspargus in single layer and raost for about 20 minutes in a greased (Pam) baking pan.
  • Put soy sauce in sauce pan with the sugar on low heat. Stir frequently until reduced and thick. Set aside.
  • Heat coconut oil in frying pan over medium - medium high heat.
  • Crush wasabi peas and mix them with sesame seeds on plate.
  • Coat tuna in the mix.
  • Place tuna in oil for approximately 2 minutes on each side (rare to medium rare).
  • Slice tuna in medallions, spread on plate with asparagus. Drizzle soy reduction over the plate.

Nutrition Facts : Calories 389.8, Fat 18.2, SaturatedFat 5.7, Cholesterol 43.1, Sodium 4086.7, Carbohydrate 19.6, Fiber 5, Sugar 9.4, Protein 39.9

ROASTED ASPARAGUS IN A RED WINE VINAIGRETTE



Roasted Asparagus in a Red Wine Vinaigrette image

Make and share this Roasted Asparagus in a Red Wine Vinaigrette recipe from Food.com.

Provided by Avid Wine Drinker

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups fresh asparagus, trimmed
4 teaspoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon garlic, minced
1 teaspoon dried onion flakes
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon basil
1/4 teaspoon dry mustard
2 teaspoons parmesan cheese, freshly grated
2 teaspoons bacon, crumbled

Steps:

  • Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble.
  • Preheat oven to 400 degrees.
  • Mix all ingredients, except asparagus, in a cruet. Shake vigorously.
  • Pour the vinaigrette over the asparagus and marinade for 15 minutes.
  • Lay asparagus in single layer in a stone baking dish.
  • Pour remaining vinaigrette over the asparagus.
  • Cover and bake for 15 minutes or to desired doneness.
  • Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
  • Sprinkle with the cheese and the bacon.

TUNA, ASPARAGUS & WHITE BEAN SALAD



Tuna, asparagus & white bean salad image

A nourishing spring salad, ready in minutes

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack

Time 15m

Number Of Ingredients 8

1 large bunch asparagus
2 x cans yellowfin tuna steaks in water, drained
2 x cans cannellini beans in water, drained
1 red onion , very finely chopped
2 tbsp capers
1 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp tarragon , finely chopped

Steps:

  • Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
  • Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Nutrition Facts : Calories 275 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 1.28 milligram of sodium

SAUTEED RED SNAPPER W/WHITE WINE SAUCE, RICE AND ASPARAGUS RECIPE - (3.8/5)



Sauteed Red Snapper w/White Wine Sauce, Rice and Asparagus Recipe - (3.8/5) image

Provided by aaformby

Number Of Ingredients 15

Ingredients2 8 ounce pieces of red snapper
2 cups of basmati rice
8 tablespoons of olive oil
4 tablespoons of diced shallots
4 table spoons of diced garlic
1 teaspoon plus 4 pinches of salt
1 teaspoon plus 2 pinch of pepper
1 cup of water
1 1/2 1 1/2 cups of chicken stock
1 8 oz bunch of asparagus
1/2 cup of white wine
the juice of 1 lemon
2 tablespoons of butter
1 tablespoon of parsley
1 ounce of capers

Steps:

  • Procedures for Rice 1.Heat 2 tablespoons of olive oil in medium size sauce pan over medium high heat. 2.Add shallots, garlic and stir for 1 - 2 minutes 3.Add basmati rice, 2 pinches of salt and a pinch of pepper and stir vigorously 4.Add water, chicken stock and mix well bring to a rapid boil. 5.cover with a lid, turn heat down to low and let rice simmer for 15 - 20 minutes Procedures for Asparagus 1.Bring a 3 quart pot of water to boil over medium heat, and add a pinch of salt 2.Place asparagus into boiling water for 3 - 5 minutes, take out in place in an ice bath for 30 seconds . (an ice bath is ice and water in a bowl) 3.Next place asparagus and mixing bowl and coat with 2 tablespoons of olive oil and season with salt and pepper 4.Lightly coat a grill pan with olive olive oil over medium high heat Procedures for Fish 1.Season red snapper with 1 teaspoon of salt and 1 teaspoon of pepper. 2.Add olive oil to a frying pan and place over medium high heat, place fish into the pan and cook until golden brown. ( approx 3 - 4 minutes on each side) Procedures for White Wine Sauce 1.Lightly coat a sauce pan with olive oil over medium heat. Add 2 table spoons of shallots, 2 tablespoons of garlic, capers and stir. 2.Next add a 1/ 2 cup of white wine, the juice of 1 whole lemon, and butter. 3.Turn heat down to low and let simmer for 1 - 2 minutes add parsley, then salt and pepper to taste, and continue to simmer until sauce thickens.

Tips:

  • Choose high-quality ingredients: Use fresh tuna steaks, crisp asparagus, and a robust red wine for the best flavor.
  • Season the tuna well: The tuna should be seasoned generously with salt and pepper before searing. This will help to develop a nice crust and enhance the flavor of the fish.
  • Sear the tuna quickly: The tuna should be seared quickly over high heat to create a crust. This will help to keep the fish moist and tender.
  • Cook the asparagus until tender-crisp: The asparagus should be cooked until it is tender-crisp, but still retains its bright green color.
  • Reduce the red wine sauce: The red wine sauce should be reduced until it is slightly thickened and flavorful. This will help to concentrate the flavors of the wine and the shallots.

Conclusion:

This tuna and asparagus in red wine sauce is a simple yet elegant dish that is perfect for a special occasion. The tuna is cooked perfectly, the asparagus is tender-crisp, and the red wine sauce is rich and flavorful. This dish is sure to impress your guests, and it is easy enough to make for a weeknight meal.

Related Topics