tuna recipes

Classic Nicoise Salad

red-skinned potatoes, sliced 1/3 inch thick

Kosher salt

dry white wine

haricots verts

eggs

white wine vinegar

shallot, minced (about 2 tablespoons)

dijon mustard

thyme

pepper

olive oil

cherry tomatoes

Boston lettuce, leaves

radishes,

tuna

nicoise olives

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

 String beans (or haricots verts) will taste much better if you actually cook them versus just blanching them. Steam until fork tender but not mushy. It brings out the natural sweetness and flavor. 

I made this with fresh ahi tuna and it was amazing- it takes a lot of time to prep all the ingredients though so be forewarned!

I am Niçois and a "classic" salade niçoise *never* has boiled potatoes or any other boiled vegetable ! Please, only a tiny bit of vinegar and you must drink the wine, don't put it in the salad ! Thank you.

Was perfect! I also used a little less oil than the recipe.1/2 cup was perfect for me. <br />

Delicious!  Vey authentic!  I used a little less oil then suggested (about 1/2 cup) because I like a tart dressing and I mixed it with my emersion blender so it wouldn't separate.  Next time I might add some tarragon to the dressing as well.

This recipe is super delicious! It’s made a lot easier if you can get some of the prep out of the way ahead of time (boil potatoes, green beans, hard boiled eggs). Highly recommend! 

Thank you for sharing this! You have inspired me to adapt it a little bit :) Easy and fun to cook with fish fingers :) quick view https://www.youtube.com/watch?v=aqPjiZALwaE<div><br /></div><div>Thank you :)</div>

Delicious! I kept the recipe as directed, including the dressing, except for the olives, which I just used a Mediterranean blend. My husband and I loved it! This has become our summer go to recipe when family and friends come for a visit. 

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it’s not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

The Best Tuna Salad

celery

red onion,

flat-leaf parsley

mayonnaise

whole-grain mustard

black pepper

lemon juice (optional)

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using. 

It's pretty good. I only had parsley flakes and didn't have sweet relish so I diced up 2 bread and butter pickle slices. 

Super great recipe! Me and my wife love it! I usually make a double batch. Highly recommend to try.

Loved it!  The Dijon mustard and lemon juice quieted the fishy taste I usually get when making tuna salad.

This is a classic recipe that my mother used, I prefer Albacore Tuna  in oil (drained) double the celery and parsley, add white with the black pepper fresh lemon juice a must.

Truth a this doesn't taste as good as my own homemade recipe, which is t add salt, pepper, celery, onion, boiled egg, mayo, a fresh heb and sometimes a little crumbled Ritz crackers all to taste.

Very good, light and fresh. I used a little less mayo. Easy to make and must use Albacore tuna  

Yum! I added a dash of sirarcha to the original.  

Awesome! I tried the chefs tip and added Dijon and sweet relish, turned out great! 

This tuna wrap recipe is made with cheddar, red peppers, and tomatoes in a whole-grain tortilla. Plus, it provides 29 grams of filling protein and 5 grams of fiber. 

Tuna and Cheddar Wraps

tuna fish pouches

c. olive-oil mayonnaise

scallions, chopped

red pepper, finely chopped

whole grain tortillas

butter lettuce

c. grape tomatoes, sliced

Ahi Tuna with Napa Cabbage Salad

lime juice

fish sauce

sugar

sesame oil

salt and cracked black pepper

Napa cabbage

carrots

basil leaves, torn into quarters

mint leaves, torn

cilantro leaves, roughly chopped

black and white sesame seeds

ahi tuna steaks

In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.

Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.

Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.

I used the ahi tuna steak part of the recipe. It was the first time I made ahi steaks. 

I found this recipe to be easy and delicious!  I used three different types of mushrooms:  crimini, shitake and oyster. Added a little more marsala wine and chicken stock. <br />Came out fabulous. <br />My family loved it. 

This is a quick and easy meal to prepare and I will definitely make it again. It wasn't that exciting on the flavor scale I would recommend adding some crunch to it. I topped it w/ some crispy Asian noodles at the end. 

I put the veggies for one minute into the Wok, that helped opening up the marinade. Delicious! The tuna I cut in slices to avoid drying out as I don't like raw food. 

I liked the tuna encrusted w/ sesame oil - somebody commented that the sesame seeds on the fish didn't add much flavor.  I only used white seeds and added some sesame oil mixed w/ canola oil in the frying pan  - and seasoned the fish w/ salt after.  The flavor was great and the seeds added a nice texture contrast to the fish.  The salad was also tasty - I added a bit of hot oil which gave it a bit of hum.  Lastly, I ran out of fish oil so mashed a few anchovies with soy sauce- which worked okay as a quick substitute...  This is a great, tasty and healthy week night meal!  

I thought the salad was just spot on and simply preparing the tuna lets a nice piece of tuna speak for its self

The salad was really good... it just needed a pop.  Green onions or (my preference) sliced fresh jalapenos would have been perfect.  The tuna was good but the sesame seed crust was unexciting - basically I felt like I could have eaten the tuna plain and had the same basic taste.  For $20 a pound, I'd like to see something more exciting out of Ahi.

This was so easy and fast.  A quick summer meal and very very good!  Will make over and over again.

I was looking for something "skinny" to eat along with some leftover roasted pork.  I saw this show, and thought the salad sounded easy and good.  After I combined and tasted the dressing ingredients for correctness, and thought about the fresh herbs in the recipe, I realized that it reminded me of my favorite Vietnamese chicken salad that I get when I go out.  So, with that, I added the leftover pork to the salad, as well as some chopped peanuts.  I had to add some red pepper flakes, too, as I like spicy food.  I did not have Napa cabbage, but the plain ol' green variety tasted great.  I was quite pleased to have "come up" with such an enjoyable lunch.

Sunny’s Fried Tuna Sticks with Wasabi Mayo Sauce

honey

soy sauce

lemon lemon juice

wasabi paste

tempura batter mix

seltzer,

salt and black pepper

All-purpose flour,

Peanut oil,

Everything bagel seasoning, for sprinkling, optional

For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate.

For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator.

Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes.

Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F.

When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping sauce.

Absolutely delicious!  My husband and 10-year old son loved it, too!  We made them as tacos with corn tortillas (lightly fried), and shredded cabbage.  The sauce brings it all together.  Will definitely make again!  

Oh my gosh.... It was so delicious and easy to make... Turning the left overs into Taco Tuesday. I think the dipping sauce would be great on Sunny’s spicy chicken sandwich remake!!!!

https://www.foodnetwork.com/videos/sunnys-fried-tuna-sticks-8327438

Sunny gives a childhood favorite a grown-up makeover.

Sunny's Fried Tuna Sticks

Tuna Tataki

ginger

sesame seeds

peanut oil, for searing

medium-size, ripe avocado, peeled, pitted, quartered and sliced

greens

red onion

tomato, peeled, seeded, and diced

Ginger Sauce, recipe follows

shallot,

On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.

Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.

Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.

In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.

In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.

<div>AWESOME!!! DELICIOUS! GORGEOUS presentation!!</div><div><br /></div><div>Salad is a FANTASTIC complement to the tuna. I chose arugula for greens. The ripe avocado adds so much to this dish, as does the dressing. Highly recommend &amp; will repeat. My husband LOOOOOVED it.</div><div><br /></div><div>Adjustments I made</div><div>*SEEDS. combined half sesame/half poppy seeds (improvised because I ran out of sesame seeds) and it was GORGEOUS &amp; DELICIOUS. </div><div>*ONION. I can't believe I didn't have a shallot, so I replaced with Vidalia onion.</div><div>Thanks to earlier reviewers, I:</div><div><div>*Toasted sesame seeds first</div><div>*REDUCED amount of minced ginger and still got it to stick fine.</div><div>*REDUCED oil in dressing</div><div><br /></div><div>I was also thinking that if I kept the dressing in the fridge,  this could be a super-fast weeknight meal because that seared tuna cooks so fast.<br /></div></div>

Good but 1/2 Cup ginger is way to much. Better suggestion: dip the tuna into beaten egg whites, then roll in sesame seeds and a little black pepper then fry quickly as directed. 

I recently made this recipe for dinner with a few tweaks and it turned out great! <div>First, it's always a good idea if seeds are in a recipe to first toast them in a small pan. I put them in the pan with no oil for about 3 minutes on low heat and shake them now and then to keep them from burning. Toasting makes them taste much fresher. </div><div>Next, the recipe called for way too much olive oil. I used a combination of canola and a bit of sesame oil. Makes it taste more Asian, not Italian. </div><div>Finally, the piece of tuna I used was pretty thick so it needed a longer searing time - maybe 2 minutes per side and the edges as well. Enjoy!</div><div><br /></div>

Wonderful recipe! Perfect for a light meal!

Fatastic recepie, very simle &amp; wonderful to eat 

This one was not my favorite, but I am going to give it another try with the following modifications:<br />1.) Sesame/Ginger mix did not stick to fish. Do not mix these items until your pan is hot and fish is about to get to poppin and sizzlin.<br />2.) Make sure you have the pan HOT!!! If not, the ginger will not be crisp and will taste like, well, raw ginger which is a much too overpowering flavor.<br />3.) Sauce recipe as written has WAY too much olive oil. Next time I'll use about an eighth of the EVOO and make sure you have a high quality oil too!<br /><br />Puck's stuff is usually really good so hopefully with a few tweeks we can make this one a keeper. I'll post the results of the modification next time I make it!

Delicious! The combination of the dressing, avocado, and of course - the tuna! - was fantastic! The only thing is, I thought the recipe called for way too much peanut oil, so I'd just reduce that. 

I thought this dish was really good but the ginger was really strong.  I used jarred ginger maybe that is why.  This was my first time to cook Ahi Tuna and really enjoyed it!

This WAS lick-the-plate delicious !!! I haven't enjoyed a piece of tuna that much and my husband was " in heaven " ..... with every bite we took we just kept repeating how incredible it was.... Absolutely melt-in-your mouth and delightful  !!!  I saved a second piece of tuna just in case it was good and that is exactly what we're having for dinner again tonight .... can't wait !!!<br />You will not be disappointed !!

Tuna and Hummus Sandwiches

tuna Italian tuna in olive oil

onion

cornichons

lemon juice

Dijon mustard

salt

Sourdough bread, halved and sliced 1/2 inch thick

Hummus, store-bought or homemade (recipe follows)

Fresh radishes, sliced

tahini or sesame paste

garlic (4 cloves)

lemon juice (3 lemons)

sauce,

Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.

Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.

A really good and fresh take on tuna sandwiches 

I add chopped radishes to the tuna mixture.  Too much salt in the hummus, so I cut it down.  Nice fresh taste.  I couldn't find Italian tuna, so I used tuna in oil and drained off the oil.  Delicious.  

I did not know quite what to expect from this combo, but it was delicious!  I omitted the radishes, but that was all.  Made these sandwiches for a road trip and they held up very well in the cooler.  We could hardly wait until the next serving the next day.  Holds up well and is a real unexpected treat!  Enjoy!

Absolutely delicious!  Be sure to measure the lemon juice in the hummus. I got the 6 tablespoons from two lemons and another lemon would have been too much. What a great combo!  

I love this recipe and have been making it for several years and love to share it with friends for lunch!  I do reduce the salt however.  Great flavor combination and so easy to make.

Love this recipe - the tuna is so delicious with the hummus.  The first time I made it, I followed the recipe exactly but two teaspoons of salt in the hummus was too much and I love salt.  My other note is to measure out the six tablespoons of lemon juice - some lemons have considerably more juice and I used three lemons the first time and it was too lemony - and I love lemons too!  This is my go-to hummus recipe...to kick up the heat some times I add jalapeño...ENJOY!       

Your hummus recipe is the best!   What a wonderful idea to top it with tuna.  This was so delicious that I even had it for breakfast one morning.

I would never in a million years thought of putting tuna and hummus together, but this is the most delicious sandwich!!!  I used my own hummus recipe, which includes roasted red pepper, and basically the same tuna recipe as Ina's except I left out the cornichons because I didn't have them and added fresh chopped parsley... all in all, it is over the top goodness!  The radishes add crunch and another level of spicy.  You simply must try this!!

https://www.foodnetwork.com/videos/easy-tuna-salad-and-hummus-0225443

Ina pairs tuna salad and homemade hummus for a tasty and healthy sandwich.

Easy Tuna Salad and Hummus

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

salmon

yellowtail fillet,

Canola oil

Salt and black pepper

Garlic-Lime Aioli, recipe follows

Spicy Ponzu, recipe follows

Orange-Ginger Sauce, recipe follows

garlic, smashed to a paste with salt

lime

chile-garlic sauce

canola oil

red chile flakes

orange juice

brown sugar

rice vinegar

orange zest

scallion

toasted white sesame seeds

Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.

Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.

Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.

Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.

Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.

Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

incredible! let's see....aioli, orange, ponzu.  No wait,,,,orange, ponzu.....whatever.  All delicious!!!

Fantastic.  I served this at a dinner party and it was the best dish of the night.

Highly recommended! I've made this a couple of times and always with the chicken yakitori (from same episode too. We all love it but especially - the biggest hit is the garlic lime aioli dipping sauce. It is SO delicious yet so simple. It PERFECTLY compliments these Asian flavors. In fact, the second time I made all this I only did 2 dipping sauces because the aioli is always the fave anyway. I also added some baby portobellos on skewers marinated in same flavoring as the chicken yakitori and those were SO yummy too!

https://www.foodnetwork.com/videos/three-sauces-and-fish-with-bobby-0169931

Bobby shows you how to whip up the perfect sauces for seared fish.

Three Sauces & Fish With Bobby

Salad Nicoise with Seared Tuna

garlic cloves,

red wine vinegar

lemon, juiced

tarragon

Sea salt and black pepper

anchovy

caper berries

chives,

To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.

Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

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