Tuna and Cannellini Bean Salad with Red Onion and Caper Garnish (4)

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One of my favorite salads – very simple, very tasty. I use the tuna that comes in a jar with oil or water as it has a better flavor than regular canned tuna (and fresh grilled tuna would be the ultimate). The basic recipe is tuna, cannellini beans, and red onion slices nestled on a bed of shredded lettuce garnished with capers and served with an apple cider vinaigrette.

Romaine lettuce – shredded

1 x 7 oz jar of tuna – drained and broken into small pieces

1 x 15 oz can of cannellini beans – rinse and drained

Several slices of red onion – depending on how much you like it

2 tsp capers for garnishing (optional)

Place the lettuce on a platter and put the beans and tuna on top, sprinkle with red onion and top with olives. Toss with dressing or let people serve themselves.

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Mix mustard and vinegar until they make a smooth liquid.

Add the oil and season with salt and pepper and whisk together (for the best results place in an old jar with a lid and give the ingredients a good shake – this will emulsify the dressing).

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Asian Tuna and Avocado (4 as starter)

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Tuna Tartare is often on the menu as an appetizer/starter here in Florida but I am wary of using raw tuna at home so I cooked the tuna (cook it as you like it – like you would do a steak – rare, medium, etc). My Asian dressing was a delightful experiment – taking various ingredients and tasting along the way; thinking ‘too salty’, too ‘tart’ and trying to think how to achieve a balance (funnily enough the answer was orange juice).

1 tbsp. olive oil

1 x 6 oz. piece of tuna, sprinkled with freshly ground black pepper

1 avocado – cut into chunks

Heat olive oil until sizzling, then sear tuna until it is cooked according to how you like your tuna.

Remove from pan and cut tuna into small pieces and add to serving dish with the avocado.

DRESSING

1 tsp. lime juice

1 tsp. yuzu juice (Japanese citrus fruit – available in Asian markets/Amazon, etc.,) or substitute with 1 tsp. lemon juice

2 tsp. freshly squeezed orange juice

1 tsp. freshly grated ginger

1 tbsp. soy sauce (San-J brand Organic Tamari gluten free soy sauce)

2 tbsp. sesame oil

Combine all dressing ingredients together, stir well, then pour over tuna and avocado, mix well and serve.

 

 

 

Jo’s Tuna Salad (serves 4)

Jo’s Tuna Salad (serves 4)

photo - tunaThis is not your average tuna salad. The tuna is fresh and grilled quickly on each side with a rare center and combined with avocado, artichoke hearts, tomatoes and hearts of palm – all tossed in lemon juice and olive oil. I can barely wait until lunch time!

1 x 6 oz. piece of tuna – grilled and cut into bite-size pieces

1 avocado – diced

2 medium size tomatoes – cut into small pieces

6 oz. artichoke hearts – cut into small pieces

6 oz. hearts of palm – cut into small pieces

Juice of 1/2 a lemon

2 tbsp. extra virgin olive oil

Combine all ingredients in a serving dish and toss in lemon juice and olive oil.

Tuna, Cucumber, Fennel and Celery Salad with an Avocado Dressing (serves 4)

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Tuna, Cucumber, Fennel and Celery Salad with an Avocado Dressing (serves 4)

Dreamt this up last night – it’s a green salad for sure. Omit tuna and it’s vegetarian/vegan. Dressing has a tang some few drops of Green (jalapeno) tabasco (depends on number because I used a mild version – think there are 2 strengths). Always love trying new dressings as they really ring the changes to the taste of salad ingredients.

So, drain tuna, using best canned or jarred type. Chop veg. Spoon over dressing  et voila! Can use chicken too.

Avocado Dressing

Take one ripe avocado and roughly dice.

Place in food processor with juice of a lemon and 1 tbsp. extra virgin olive oil. Add a several drops of green tabasco sauce, taste and add more if needed, according to your taste. Season with salt and freshly ground black pepper.

If dressing seems too thick add some water – a little at a time to desired consistency.

Tuna, Edamame and Avocado Salad (serves 4)

Tuna, Edamame and Avocado Salad (serves 4)

Inspiration came from opening freezer and finding edamame beans/broad beans staring me in the face. I got busy thinking what I could do with said edamame beans. Result, this recipe to which I added tomatoes and scallions/spring onions and a proper French vinaigrette taught to me when I was an au pair in France (1 tbsp. red wine vinegar, 3 tbsp. extra virgin olive oil, 1 good teasp. Dijon Mustard, salt and freshly ground black pepper). Mix vinegar and mustard together until runny, add oil and shake in a jar (I keep an old Dijon mustard jar or Bonne Maman jam jar for this purpose).

1 x 6.7oz jar of tuna in olive oil or 1 can of tuna

5oz cooked edamame beans

8 cherry tomatoes – halved of quartered

1 avocado – diced

1 bunch of scallions – finely chopped

Mix all together in a serving dish and pour over vinaigrette

Another Tuna Salad! (serves 4)

Another Tuna Salad! (serves 4)

Tuna Salad is sometimes great, sometimes not depending on where you buy it – I have experienced some very dry tuna salad in my lifetime and ones with a huge amounts of  mayo in them. A one though is moreish. This version of tuna salad rings the changes and is good for a lunchbox. I used less tuna than usual (4.5 oz. Wild Planet Wild Albacore Tuna Fillets) and upped the amount of veg. (Eden Organics Great Northern Beans – no PBA in can) and celery. Special ingredient finely chopped black olives. My go to dressing is lemon and olive oil.

1 can Great Northern Beans – drained and rinsed

1 x 4.5 oz. jar of tuna in oil – drained

6 olives finely – chopped

2 stalks of celery – chopped

Juice of half a lemon

2 tbsp. extra virgin olive oil seasoned with freshly ground pepper, no salt need as tuna and black olives provide it)

Place beans, tuna, olives and celery in a bowl.

Pour over the lemon juice and olive oil and toss

Avocado Tuna Salad (serves 4)

Avocado Tuna Salad (serves 4)

More of a girl’s lunch really – tuna served on avocado mashed with oil, lemon juice and sliced scallions/spring onions and the whole thing is on a bed of arugula/rocket.

1 x avocado – mashed

3 x scallions/spring onions – finely chopped

Juice of 1/2 a lemon

Zest of 1/4 of a lemon – finely grated

2 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

1 x can of tuna – drained

Arugula/rocket

Mash avocado, scallions/spring onions along with olive oil, lemon juice and zest and salt and pepper.

Place on bed of arugula.

Sprinkle tuna on top of avocado mash