GRILLED TUNA SALAD Recipe | Easy & Delicious
This attractive GRILLED TUNA SALAD recipe provides big flavour with little effort. Give it a go and you’ll be savouring every bite.
The idea for this GRILLED TUNA SALAD recipe started a month ago; friends were up for the weekend and served up a lovely, fresh-tasting seared tuna sandwich. The lunch was so memorable, it immediately had me thinking about other applications for a piece of freshly-grilled tuna.
The salad is essentially a cross between our SALADE NIÇOISE and our CHOPPED SALAD. I think it perfect for a warm summer day and I especially like how it delivers big, bold flavours while also garnering great praise for presentation – it looks so attractive on the plate.
Here are a few simple things to keep in mind when you go to recreate this GRILLED TUNA SALAD.
THE TUNA – I’d better note from the outset that I’m simply not a fan of tuna served medium-rare; it reminds me of sushi, and I’ve never been a fan. That said, serve this tuna all fancy, seared-style if you wish, but I think it way more flavourful cooked medium.
I’ve offered two different grilling times for you in the instructions below. I think it fabulous either way as it remains wonderfully juicy and extremely flavourful.
POTATOES AND RADISHES – Adding grilled fingerling potatoes into the tossed vegetables is my nod to the Niçoise, while grilling the French breakfast radishes simply achieves my goal of preparing seasonal vegetables in new ways. Grilling the radishes also adds a nice tang to the salad.
TOMATOES AND BEANS – Vine-ripened tomatoes and blanched green beans add a hit of vibrant colour, and when partnered with the capers, they make each bite noteworthy.
VINAIGRETTE – I purposefully kept the vinaigrette for this salad as simple as possible. Just whisk the ingredients together and enjoy. Don’t forget to save a bit of vinaigrette to spoon over top the salad right before you serve, making for a lovely finishing touch.
SERVICE – Two things to consider when you go to serve: I’m suggesting a collar of baby arugula microgreens as the foundation on your plate for their peppery bite. I also think this salad can be enjoyed as a luncheon main for four, or as a more substantial main for two.
Looking to pair this GRILLED TUNA SALAD with something equally delicious? Try it alongside a cold soup, whether our GAZPACHO or CHILLED CUCUMBER SOUP. These healthy pairings may even leave you with a bit of room for dessert, so think WILD BLUEBERRY PIE!
Grill up a piece of this rich-tasting fish and present it on our colourful, flavour-packed salad. GRILLED TUNA SALAD is guaranteed to please.
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Grilled red snapper | vinaigrette, fennel salad and quinoa
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***RECIPE, FEEDS 4-6***
4-5 lb (approx. 2kg) snapper or other whole white fish
1 small red onion or large shallot
1 bulb of fennel
1 cup (170g) quinoa
2 lemons
mustard
olive oil
sugar
salt
pepper
nonstick spray
fresh thyme or other herb for garnish
Make sure your fish is gutted, scaled and has the fins removed.
To brine the fish, pour out enough water to submerge the fish and stir in approx. 5% salt by weight, along with some sugar and other seasonings if you want. Small fish will brine in as little as a half hour, but large fish need at least a couple hours.
Cut the onion in half, peel, and slice as thinly as you can. Put most of the slices in a salad bowl, but reserve a few of them and mince them fine for the salad dressing. Zest and juice the lemons, both for the salad dressing. Stir in a big spoonful or two of mustard, salt, pepper and sugar to taste, and 1-2 parts olive oil per parts lemon juice.
Chop up the fennel fronds and put them in with the dressing. Thinly slice the bulb and put those slices in the salad bowl. Dress the salad with as much of the dressing as you want as far in advance as possible (I used about a third of mine) and reserve the remaining dressing.
Thinly slice the fennel stalks and get them softening in a little olive oil. Rinse the quinoa, if it didn't come pre-rinsed. When the stalks are looking soft, stir in the dry/drained quinoa and let it toast for a minute in the hot pan. Stir in 1.5 parts water to 1 part quinoa by volume, along with an optional pinch of salt to taste, bring to a boil, reduce to a simmer, cover and cook until all water is absorbed about 15 minutes.
When the quinoa is done, you can just keep it warm until dinner. Consider stirring in a couple spoonfuls of the dressing.
After the fish has brined, drain it and pat dry. Flavor the inside and outside of the fish generously with some of the salad dressing. Either roast uncovered in a very hot oven, or take outside to the grill. I refuse to be responsible for grill mistakes, so watch the video if you want to see my technique.
Serve fish with salad and quinoa on the side, along with any remaining dressing.
How to Make Lemon Butter Sauce : Butter Sauces
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The lemon butter sauce pairs very nicely with seafood, shrimp or chicken. Make lemon butter sauce with help from an experienced culinary professional in this free video clip.
Expert: Syd Marshal
Filmmaker: Dustin Kuepper
Series Description: There are a large number of different butter sauces that you can easily make right in the comfort of your own kitchen, as long as you have enough time and the right ingredients. Get tips on butter sauces with help from an experienced culinary professional in this free video series.
Yellowfin Tuna Carpaccio Signature Dish at Saddle River Inn
Chef Jamie Knott brings you a signature dish: Yellowfin Tuna Carpaccio at the Saddle River Inn
2 Barnstable Court
Saddle River Nj
201 825 4016
saddlerivierinn.com
I call this a Miracle Lemon Butter Sauce, perfect over any fish!
This sauce should be called a miracle sauce! It’s so quick to make with few basic ingredients. The taste is out of this world!
In this recipe, I used snapper fish, but you can use any white fish you like, it will be amazing. Try and avoid oily type fish such as salmon, as a butter sauce is already rich.
When making the sauce, mix it over very low heat, do not try to boil it or reheat it. It will break. This sauce is to be consumed immediately. It’s rich, glossy and creamy, and tastes delicious. Make sure you heat up your serving plates quite hot, so your fish can rest without cooling down.
I like to serve it with simple boiled potatoes. You can also use boiled or steamed rice. I love asparagus with this, but most greens will go well. Enjoy my Miracle Lemon Butter Sauce today!
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