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Would You Rather Eat Tuna or Chicken Salad?

partysugar — Sun, 08 Feb 2009 01:30:43 -0800

Sear-iously Chic and Easy Tuna Salad

YumSugar — Fri, 17 Oct 2008 08:00:57 -0700

When a friend of mine was raving about a tuna salad she'd recently made, I was envisioning old-school mayonnaise and canned tuna. So I got excited when she sent me the recipe and I realized we were dealing with an entirely different type of tuna salad. This version dresses seared fresh tuna in lime, soy, and wasabi powder for a tangy Asian flavor, which gets a creamy boost from diced avocado.The best part? While this recipe sounds fancier and uses more gourmet ingredients than a classic tuna salad, it's just as easy to whip up. I made it one night after work, and the whole process took less than 20 minutes. I don't know what was more jaw-dropping: the simple preparation or the irresistible flavor. The chunky tuna is quite filling, so served over lettuce with some crackers, this is a highly satisfying weeknight dinner. To get the recipe, read more.

Tuna Salad
From Ina Garten

Ingredients

2 pounds very fresh tuna steak, cut 1-inch thick
4 tablespoons olive oil, plus extra for brushing
2 1/2 teaspoons kosher salt, plus extra for sprinkling
1/2 teaspoon coarsely ground black pepper, plus extra for sprinkling
2 limes, zest grated
1 teaspoon wasabi powder
6 tablespoons freshly squeezed lime juice (3 limes)
2 teaspoons soy sauce
10 dashes hot sauce (recommended: Tabasco)
1 to 2 ripe Hass avocados, medium diced
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup red onion, small diced

Directions

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside on a platter.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce, and hot sauce. Add the avocados to the vinaigrette.
Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

Serves 4.

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Fast & Easy Dinner: Fresh Tuna Salad with Avocado

partysugar — Tue, 01 Jul 2008 06:45:49 -0700

Give tuna salad a gourmet makeover by using fresh tuna instead of its canned counterpart. In this delicious dinner recipe, the tuna steak is seared in a fennel, black pepper infused olive oil. Grown up ingredients - capers, garlic, and black olives - are stirred into the mayonnaise based dressing.

Served in avocado halves, this salad is rewarding, sophisticated, and scrumptious. Look at the recipe when you read more.

Fresh Tuna Salad with Avocado
From Food and Wine magazine

Ingredients

1/2 cup extra-virgin olive oil
1 tablespoon fennel seeds
1 tablespoon black peppercorns
One 3/4-pound tuna steak, cut 1 inch thick
Salt
1/2 cup plus 2 tablespoons mayonnaise
2 anchovy fillets, minced
2 tablespoons capers, drained and chopped
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 celery ribs, sliced crosswise 1/8 inch thick
1 small red onion, finely diced
1/3 cup pitted oil-cured black olives, chopped
4 Hass avocados, halved and pitted
Pea shoots or alfalfa sprouts, for garnish (optional)

Directions

In a medium saucepan, combine the olive oil, fennel seeds and peppercorns and bring to a simmer over moderately low heat.
Season the tuna with salt and add it to the saucepan. Simmer the tuna steak over low heat, turning once, until barely pink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel and peppercorns. Strain and reserve the oil.
Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 tablespoon of the fresh lemon juice.
Stir the celery, onion and olives into the dressing. Using a fork, break the tuna into 1-inch pieces, then fold into the dressing. Season with salt.
Set 2 avocado halves on each of 4 plates, skin side down.
Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining 1 tablespoon of fresh lemon juice.
Spoon about 1/2 cup of the tuna salad into the center of each avocado half. Top the tuna salad with the pea shoots or alfalfa sprouts and serve.

Serves 4.

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Fast & Easy Dinner: Tuna and Cannellini Bean Salad

partysugar — Fri, 03 Aug 2007 09:07:31 -0700

You can make this rapid, healthy dinner salad in twelve minutes with ingredients from your pantry. Canned tuna and white beans get freshened up with cherry tomatoes, green beans, and lemon zest for a very Italian-style meal. Serve with a chunk of cheese, a hunk of crusty sourdough bread, and a chilled Pinot Grigio and finish it off with slices of cool watermelon for a relaxing and rewarding Friday night in. Make this tonight - you'll find the recipe when you read more

Tuna and Cannellini Bean Salad
From Good Housekeeping magazine

1 large lemon
2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
1 jar (4 ounces) sliced pimientos, drained
3 tablespoons olive oil
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 can (12 ounces) tuna in oil, drained and flaked
1 basket cherry tomatoes, halved
1/4 cup chopped fresh parsley or basil
8 ounces of fresh green beans
Mixed greens, arugula, watercress or baby spinach

From lemon, finely grate 1 teaspoon peel and squeeze 3 tablespoons juice.
Steam the fresh green beans until crisp a few minutes.
In medium serving bowl, combine lemon peel and juice, cannellini beans, pimientos, olive oil, parsley, salt, pepper, tomatoes and fresh herbs.
Gently stir in tuna to serve.
Serve over a bed of mixed greens, arugula, watercress or baby spinach.

Serves 5-6.

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Summer of Salads: Nicoise Salad

YumSugar — Tue, 14 Jul 2009 15:15:02 -0700

Since PartySugar and I have been infatuated with salads this Summer, I thought it would be appropriate to pay homage to the French national holiday today with a specialty native to the Côte D'Azur region of France.

Salade Niçoise, or Niçoise salad, originated in the town of Nice, and is made with boiled new potatoes, steamed haricots verts (baby green beans), boiled eggs, local olives, cured anchovies, and tomatoes, tossed in a Dijon mustard vinaigrette and topped with tuna. I selected a recipe that uses some classic ingredients, but also incorporates a few unconventional flourishes - like seared tuna and caperberries - for a current twist.

It's extremely important to note that the tuna should be removed from the pan immediately after searing - I left it in the pan after turning off the stove, and latent heat nearly cooked the tuna through. Bring a bite of French countryside to your kitchen when you read more

Today's Special: Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread

partysugar — Wed, 21 Feb 2007 08:46:32 -0800

I'm a big fan of tuna canned in olive oil. I know there was a huge health craze and practically all of the tuna canners started canning their fish in water but I prefer the tuna canned in olive oil: to me it tastes better (YumSugar disagrees with me on this one, but says she rarely uses canned tuna and prefers the real stuff). If you have yet to try a recipe that calls for canned tuna in olive oil as an ingredient, I would recommend using a can of the good stuff to make today's special recipe. It's easy, healthy (yes even if it was packed in olive oil), and delicious. Not your ordinary tuna salad, this one includes bright tangy tangerines and salty olives, for the recipe, read more

Italian Tuna, Green Olive and Tangerine Salad on Grilled Bread
From Food & Wine magazine

1 medium tangerine
One 8-ounce jar Italian tuna in olive oil, drained and lightly flaked
1/4 cup mayonnaise
16 pitted Picholine olives, chopped
2 tablespoons minced chives
1 tablespoon minced shallot
Salt and freshly ground pepper
1 baguette, split lengthwise
Extra-virgin olive oil, for brushing
1 large garlic clove, peeled

Light a grill.
Peel the tangerine, removing the white pith. Using a small, sharp knife, cut between the membranes to release the sections onto a plate. Cut the sections into 1/2-inch pieces; discard any seeds.
In a large bowl, mix the tuna with the tangerine pieces, mayonnaise, chopped olives, chives and shallot and season with salt and pepper.
Brush the cut sides of the baguette with olive oil. Grill over high heat, cut sides down, for 2 to 3 minutes, or until browned and crisp. Turn them and grill until lightly browned on the second side, about 30 seconds longer.

Rub the cut sides of the baguette with the garlic clove. Mound the tuna salad on the grilled baguette, cut into 8 pieces and serve.

Serves 8.

Make Ahead: The tuna salad minus the tangerines can be refrigerated overnight. Fold in the fruit and grill the bread just before serving.

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Fast & Easy Dinner: Bacon-Wrapped Tuna Steaks with Frisée Avocado Salad

partysugar — Tue, 08 Jan 2008 03:18:31 -0800

Wrapping meat, poultry, or fish in bacon is a wonderful way to add smoky flavor and ensure moistness. Tuna cooks well with this technique because it's a fatty, firmer fish. Arranged over a salad of frisée and avocado, and dressed with a simple vinaigrette, this bacon wrapped tuna is delicious. It is effortless and easy to assemble, making it a succulent option for tonight's dinner. To get the recipe, read more.

Bacon-Wrapped Tuna Steaks with Frisée Avocado Salad
From Food and Wine magazine

4 slices smoked bacon
One 1-pound tuna steak, 1 inch thick, cut into 4 pieces
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisée, torn into bite-size pieces (about 4 cups)
2 Hass avocados, thinly sliced

Lay the bacon strips on a cutting board and place a piece of tuna in the center of each; season with salt and pepper. Fold the bacon around the tuna and secure with toothpicks.
In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside, about 6 minutes.
Meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. Toss in the frisée and avocados and transfer to plates.
Remove the toothpicks from the tuna and cut each piece in half. Arrange the tuna over the frisée and serve right away, drizzling any remaining dressing left in the bowl over the fish.

Serves 4.

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Fast & Easy Dinner: White Bean and Tuna Panzanella

partysugar — Tue, 08 Sep 2009 06:50:56 -0700

When it comes to panzanella - the classic Italian bread salad with tomatoes - I love every variation. While I've made it with heirloom tomatoes and arugula, I've never had the filling warm-weather dish with tuna and white beans.

But thanks to this recipe, I plan on doing so tonight! What's not to love about chunky tuna, crispy oil-saturated bread, and tangy pickles? The cannellini beans ensure that this salad is hearty enough to stand alone.

Check out the recipe when you read more.

White Bean and Tuna Panzanella
From Real Simple

Ingredients

1/2 baguette, torn into 2-inch pieces
4 tablespoons extra-virgin olive oil
1 19-ounce can cannellini beans, drained and rinsed
2 pickles (preferably half-sour), cut into bite-size pieces
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
kosher salt and pepper
2 6-ounce cans tuna, drained

Directions

Heat broiler. On a broiler-proof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.

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Fast & Easy DInner: Salad Nicoise

partysugar — Fri, 27 Jul 2007 09:01:31 -0700

When I was in Nice, France, I was mildly surprised to see that a large chunk of the salads on menus were Nicoise salads - especially because Nicoise is a French phrase that means "as prepared in Nice." Dishes a la Nicoise generally include tomatoes, black olives, and garlic. The quintessential salad contains these basics and additional tasty, fresh ingredients like green beans, tuna, and hard boiled eggs. Traditionally the salad is made with anchovies, but you can omit them if you like. The recipe also calls for a homemade vinaigrette, but you can easily substitute your favorite oil and vinegar based dressing if you are short on time. This hearty salad is a meal on its own - one that is perfect when paired with a French white or bubbly. To get the recipe, read more

Salad Nicoise
From Julia Child
Image Source

For salad:
1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets, optional
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley
For Vinaigrette:
1/2 tablespoon finely minced shallot or scallion
1/2 tablespoon Dijon-type mustard
1/4 tsp salt
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper

Make vinaigrette: Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.
Arrange the lettuce leaves on a large platter or in a shallow bowl.
Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper.
Baste the tomatoes with a spoonful of vinaigrette.
Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each if using.
Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

Serves 6.

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Come Party With Me: Bastille Day Lunch - Menu

partysugar — Tue, 07 Jul 2009 09:00:41 -0700

Last week I was all about America's Independence Day, and this week I'm celebrating France's freedom. Bastille Day is July 14 and to commemorate the occasion, why not host an intimate weekend lunch? Like a chic Parisian, select a menu that's stylish yet casual, and wonderfully delicious. Start with a big jar of marinated goat cheese, olives, artichokes, tomatoes, and toasted baguette slices.

A refreshing bowl of vichyssoise - the classic chilled French puree consisting of leeks and potatoes - is an excellent first course, while grilled tuna salade niçoise makes an elegant entree. All three of these dishes can be prepared in advance, leaving plenty of time to mingle in the garden with guests. This delightful menu would also work well at a female-centric event like a bridal or baby shower. To check out the light French recipes, read more.

Marinated Goat Cheese, Olives, Artichokes and Tomatoes
From Food & Wine

Ingredients

1/2 cup pine nuts
1 1/2 pounds fresh goat cheese, softened
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1/2 teaspoon hot paprika
Salt
1 quart extra-virgin olive oil
20 cooked baby artichoke hearts, from the deli counter
1 cup red cherry tomatoes or grape tomatoes
1 cup Niçoise olives
Toasted baguette slices, for serving

Directions

Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for 10 minutes, or until fragrant and lightly toasted. Transfer to a plate and let cool.
In a standing mixer, using the paddle, blend the goat cheese with the toasted pine nuts, rosemary, thyme and paprika. Alternatively, blend the cheese in a bowl using a wooden spoon. Season with salt. Shape rounded tablespoons of the seasoned cheese into balls.
Pour 1 inch of olive oil into a tall 1-gallon glass container. Layer the cheese balls, artichoke hearts, cherry tomatoes and olives in the container with enough of the remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with the toasted baguette.

Serves 12.

Make Ahead: the recipe can be assembled, minus the tomatoes, and refrigerated for up to 3 days. Add the tomatoes shortly before serving.

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Vichyssoise
From Fine Cooking

Ingredients

4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)
2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
2 cups whole milk
Kosher salt
1 cup heavy cream
1 Tbs. thinly sliced fresh chives, for garnish

Directions

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.
Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
Before serving, thin the soup with water if necessary-it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

Makes 6 cups.

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Grilled Tuna Salade Niçoise
From Gourmet

Ingredients

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Directions

Make dressing: whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Transfer potatoes to platter with tuna, reserving bowl.
Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter.
Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Serves 6.

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