FRESH TUNA RECIPE EASY RECIPES

EASY TUNA STEAK RECIPES - OLIVEMAGAZINE

Easy Tuna Steak Recipes - olivemagazine image

From Moroccan tuna kebabs to chargrilled tuna stew and tamarind-glazed salad, try our recipes for vibrant midweek meals and impressive entertaining ideas

Provided by OLIVEMAGAZINE.COM

TUNA SALAD RECIPE | INA GARTEN | FOOD NETWORK

Tuna Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 12 minutes

Prep Time 10 minutes

Cook Time 2 minutes

Yield 4 servings

Number Of Ingredients 12

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, 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

Steps:

Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute 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.

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EASY TUNA STEAK RECIPES - OLIVEMAGAZINE

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TUNA SALAD RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 12 minutes
Category main-dish
Cuisine american

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.

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EASY TUNA TETRAZZINI RECIPE - FOOD.COM - RECIPES, FOOD ...

A great change from traditional tuna casseroles that is quick and easy to make. My kids used to call this "Spaghetti with Crispy Cheese".
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 614.6 per serving

While leaving the casserole on the middle rack, turn oven on to broil and cook for 5 minutes or till the cheese on top is browned and crispy. Watch carefully to make sure cheese doesn't burn!

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CREAMY TUNA PASTA BAKE RECIPE | QUICK PASTA BAKE RECIPES

A delicious and affordable bake, that's really easy to put together – perfect family food.
From jamieoliver.com
Total Time 1 hours
Cuisine british
Calories 514 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6. Peel and finely chop the onion and garlic. Place a large shallow pan over a medium-high heat. Add 2 tablespoons of oil, the onion, garlic and chilli flakes (if using) and fry for 5 to 10 minutes, or until softened, stirring occasionally. Turn the heat up to high and pour in the chopped tomatoes. Tear the leaves from the basil stalks, keeping a few pretty ones aside for later, and stir them into the sauce. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
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TUNA TARTARE | JAMIE OLIVER

This is something you have to try. Use insanely fresh fish and each bite will be a real wake-up for the senses.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 228 calories per serving

1. If beautiful fresh fish inspires you like it does me, this is something you have to try. You’ll get small, dainty portions, but each bite will be a real wake-up for the senses. Tartare is seen as a really cheffy thing to make, because most people, unless they’re quite foodie, won’t eat raw meat or fish at home. But if you get some insanely fresh sustainable tuna that looks the business – purply pink and glossy with a fresh smell of the sea – this will be heaven.
2. Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
3. This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
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