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Tuna Watermelon Salad Recipe

Tuna Watermelon Salad Recipe

Ingredients

For the watermelon sorbet:

  • 2 pound 4 ounces watermelon (chopped, seeds, and rind removed)
  • 1 pound sugar
  • 2 cups water

For the sesame peanut vinaigrette:

  • 5 garlic cloves
  • 1 tablespoon Dijon mustard
  • ½ cup soy sauce
  • 1 cup peanuts
  • ½ cup white vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • ¾ cup vegetable oil
  • Salt, to taste

For the cumin lime cream:

  • ½ cup sour cream
  • 2 teaspoon ground cumin
  • Juice from ½ lime
  • Salt, to taste

For the tuna:

  • 5 ounces tuna
  • 1 head frisee lettuce, chopped
  • 1 onion, diced
  • Cilantro, chopped
  • Blue corn tortilla chips, to serve

Directions

For the watermelon sorbet:

Place watermelon in blender and process until smooth. Combine sugar and water in sauce pan, bring to a boil and remove from heat. Mix watermelon purée and sugar water, chill in fridge until cool. Spin in ice cream machine using manufacturer’s directions. Freeze until set.

For the sesame peanut vinaigrette:

Combine all ingredients except oil and salt in blender and process until smooth. With blender still on, slowly add oil in a thin stream until all oil is incorporated. Check and adjust seasoning.

For the cumin lime cream:

Whisk all ingredients together and chill.

For the tuna:

Mix fresh chopped tuna with sesame peanut vinaigrette, salt, chopped frisee lettuce, diced onions and chopped cilantro. Smear cumin lime cream on plate, place tuna mix on plate, top with watermelon sorbet and serve with blue corn tortilla chips.


Tuna Watermelon Salad Recipe - Recipes

We feel you, term cafeteria food doesn’t really spark any delicious memories, right? But thanks to Lemonade, you can have a whole new cafeteria experience.

What started in LA is spreading up north with 3 new locations already opened in the Bay Area and 3 to come by end of 2016 – making the North Californians very happy. The seasonal Californian and fast-casual restaurant by Chef + Owner Alan Jackson, has made quick food healthy and delicious again. We don’t even count the times we go there for lunch or dinner. We love it for its fresh ingredients, the endless variety, and mix’n’match options. There is no way you can come in here and be like “Oh I don’t know what to take”. Not happening here. Each taste bud and every dietary direction will be pleased. And to make us even happier, did you know, they have a Lemonade cookbook? Yes, you can cook all their dishes at home. They are super easy, and perfect to make in big batches, so there is not despair when the “what’s for lunch/dinner?” question arises. We re-created one of our 21 favorites, the Lemonade Watermelon Radish + Ahi Tuna salad, slightly altered. So you can have a foretaste of the book, and we cannot say it enough, go and get it.

**PS. It’s National Lemonade Day on August 20th, and Lemonade is releasing six new flavors on that day and pouring FREE lemonade from 2 pm – 5 pm at all locations throughout California! Of course, while supplies last. So don’t be late.

Lemonade Watermelon Radish + Ahi Tuna Salad

Time 20 min, Serves 4

For the Ginger Vinaigrette:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tsp fresh ginger, peeled and grated
  • 2 tsp honey
  • 1 garlic clove, roughly chopped
  • 1 tsp Dijon mustard
  • tsp sesame seeds
  • 1/4 cup vegetable oil
  • pinch ground black pepper

For the salad:

  • 1/2 lb fresh Ahi Tuna, sliced in 1/4 inch cubes
  • 1/2 lb sugar snap peas, strings removed and cut into halves
  • 2 medium size watermelon radishes, thinly sliced
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 3 tbsp Ginger Vinaigrette
  • few fresh mint leaves, chopped
  • 1/4 tsp salt
  • 1/4 tsp ground pepper

To make the Ginger Vinaigrette:

In a blender, combine soy sauce, rice vinegar, sesame oil, ginger, honey, mustard, garlic and sesame seeds. Pulse few times to combine the ingredients. With the blender running, slowly add the oil until creamy dressings forms. Season with pepper and refrigerate until needed.

To make the salad:

In a big bowl, place Ahi Tuna, snap peas, watermelon radish, sesame seeds, drizzle with the Ginger Vinaigrette and sprinkle with salt and pepper. Toss good to combine. Top with some fresh mint.


Ensalada de Tomate con Ventresca de Atún (Spanish-Style Tomato and Ventresca Tuna Salad) Recipe

Why It Works

  • Seasoning the tomatoes with coarse sea salt draws out juices to help form a no-fuss dressing with olive oil drizzled over the dish.
  • Fatty oil-packed tuna belly complements the sweet acidity of peak season tomatoes.

Did you stock up on a lot of fancy canned tuna earlier this spring? Do you live for tomato season? Do you spend too much time daydreaming about the before times when you could daydream about traveling to places like Spanish Basque Country to eat every Cantabrian anchovy and burnt cheesecake in sight? Are you instead, like many others, in the midst of a stressful pandemic housing move, so you're trying to clear out your pantry and fridge for pre-moving day meals that feel like a contrived cooking show challenge? Or are you just a fan of simple, no-fuss, let-good-ingredients-shine salads? If you answered "yes" to any of these questions, you should make this Spanish-style tomato and ventresca tuna salad. If you're like me and answered in the affirmative to all of the above, hang in there—and also make this salad.

As with a good caprese, there isn't an "a-ha" secret component or technique to this tomato and tuna salad, which is popular throughout Spain. Put a few good ingredients together on a plate, then get out of their way. In this case, those ingredients are sliced ripe tomatoes, coarse sea salt, olive oil–packed ventresca tuna (fatty tuna belly), olive oil, and thinly sliced onion.

I fell in love with this dish in a windowless basement at Antonio Bar in San Sebastian, where it played the perfect opener—alongside a plate of salt-cured anchovies swimming in olive oil—to an outrageously flavorful txuleta de viejo (a giant ribeye from an actual old cow, not just an aged steak) with fries.

There is no vaca vieja steak cookery happening in my windowless studio apartment kitchen right now. The kitchen is a pre-move Marie Kondo nightmare, with the stove and counters covered with stacks of pans, utensils, and a Baking Steel that miraculously didn't break every bone in my foot when I tried to cushion its fall as if it were a soccer ball the other day. But I have made a couple tomato and ventresca salads for quick and easy lunches, with just a few farmers market tomatoes, a can of ventresca, and some ramps that I pickled a few months ago (thinly sliced raw spring onions, scallions, or yellow onion are traditional, but I like how vinegar tempers their raw bite, plus, there's no way all the homemade pickles in my fridge are making the move with me).


Tips for Making Watermelon Avocado Salad

  • When it comes to the cheese, in my opinion, you have three options - queso fresco, feta, or goat cheese. I have tried it with some other cheeses and it just doesn't come out as good.
  • Although my preference in this salad is cilantro, you can also use fresh mint instead. It changes up the flavors a bit but is still really delicious and pairs nicely with the lime vinaigrette.
  • Since the watermelon brings a ton of flavor to this salad, make sure you have a ripe and flavorful watermelon.
  • When it comes to greens, I like to use a spring mix or arugula. The arugula works well since it adds a peppery flavor to the salad.
  • With the avocado and watermelon, I don't recommend making this salad ahead of time since the avocado will brown and the watermelon can get soggy. However, you can make the dressing ahead of time.

Begin by draining the tuna in a fine mesh strainer.

Use paper towels to pat and blot the tuna until completely dry.

Transfer the tuna to a medium bowl and flake with a fork. Add the remaining ingredients and stir until evenly combined.

Taste and adjust seasoning, if necessary. Use immediately or store in a covered container in the refrigerator for up to three days.


How to Serve Chickpea Tuna Salad:

  • Right out of the Bowl: This salad is plenty filling on its own, or served with whole-grain crackers or pita chips.
  • Chickpea Salad with Avocado: Add chunks of fresh avocado and halved cherry tomatoes for additional servings of healthy fats and pops of color.
  • Chickpea Salad Sandwich: Stuff tuna and chickpea salad inside a halved pita or whole-grain roll for a chickpea salad sandwich.
  • With Fresh Greens: Served over a bowl of fresh spinach, arugula, or romaine and drizzle with your favorite dressing for a satiating salad.
  • Chickpea Salad Wrap: Tuck salad into a flour tortilla, fill with greens and mashed avocado, roll up, and enjoy!

Tuna Watermelon Salad Recipe - Recipes


Straight from the camera–no photoshop!

So what did you decide. It’s watermelon steak! More on this below… but just to let our readers know…

We’re both going to be taking a vacation for the next week and a half as my family from Michigan and Connecticut are coming to visit. We’re going to take them to Yosemite National Park and then Grand Canyon National Park. My parents love this country as much as their land of birth, Vietnam, and even named my youngest sister in Iraq, Tu Do, meaning Freedom . But because of work, they never experienced some of the natural wonders that make it so great. So Kim and I think it’s about time they get to see some of it.

So unless they have wi-fi in Yosemite or Grand Canyon, we might not post for the next week or so..but since we’re in the full summer swing, we’re going to leave with a duet of posts on the essential summer fruit, watermelon. I had a big watermelon all to myself and for two days straight ate it as the main course…day 1, I stumbled upon this recipe from the Boston Globe where watermelon is roasted, morphing the texture and appearance into something almost resembling ahi tuna—considering the success of the grilled pineapples, the recipe seemed simple enough so I had to try it.

Watermelon Steak (adapted from 51 Lincoln restaurant, Boston Globe)
Printable Recipe

  • 4 watermelon steaks ( de-seeded rectangular pieces about 3 x 4 x 1.5 inches)
  • 1/2 cup cream sherry
  • 4 tbs unsalted butter
  • Salt and pepper to taste
  • Vegetable oil for brushing
  • feta or cotija cheese
  • 1/4 cup balsamic vinegar
  • 6 mint leaves, chiffonade

Preheat oven at 350 degrees. In large roasting pan, oil a piece of parchment paper the size of the pan.

Prep watermelon, removing rinds and seeds. Place the slices in the roasting pan. Pour the sherry over them and dot equally with butter. Sprinkle with salt, and very lightly with pepper. Cover the watermelon with the parchment paper, then cover the pan tightly with foil. Roast the slices for 2 1/2 hours or until charred around the edges.

In the meantime bring to boil balsamic vinegar in saucepan and reduce in half.

When done, remove watermelons. Serve with mint, cotija/feta cheese and drizzle balsamic reduction.

So how was it? I couldn’t believe the change in texture and color–it looked like a gorgeous piece of ahi tuna! Texture wise it was soft like a fillet of tuna–If I closed my eyes, I would not have guessed it was watermelon. As far as the taste–it was hard to describe–interestingly savory with the sweetness of the watermelon condensed with hint of sherry, butter and salt. Definitely unique and it’s hard to compare with anything I’ve made before, although I’m not sure it’s my thing. Some might think it’s blasphemous to roast a perfect juicy watermelon so some might hate this but some might like this, but it will be something everyone talks about. Stay tuned for the next installation of watermelon part deux...


Tuna itself is an excellent source of protein but due to mayonnaise packing loads of calories, it can quickly turn from &ldquogood for you&rdquo to &ldquoproceed with caution&rdquo.

So replacing the fattening mayo with a zesty vinaigrette only made sense!

Mayo free dressing recipe

To create a stellar dressing for my healthy tuna salad recipe I turned to Italians. I&rsquove seen a tuna and white bean salad dressed with a simple oil and vinegar dressing in Italy and I decided to start there.

My vinaigrette is a mix of anchovies, garlic, capers, red wine vinegar and extra virgin olive oil. I used the same olive oil my tuna was packed in for more flavour.

Next I turned to crunchy, vibrant seasonal vegetables. What is a salad without vegetables, right?

This summer I&rsquove re-discovered radishes. If you look through my recent salads you will see them pop up quite frequently! There are so many varieties that all bring subtle differences in taste.

My latest find is the watermelon radish. It&rsquos that giant hot pink radish at the top of the photo. How stunning is it! Its sharp taste and an incredible crunch add so much character to my healthy tuna salad.

Ingredient Options

The variations are limitless but, since I was inspired by the Italians, I went with cannellini beans, sliced red onions and capers served on lettuce leaves.

Then I looked at my tuna salad again and added avocado because avocado is life. Okay, drama aside avocado adds the creaminess we lost from replacing mayonnaise with a vinaigrette.

What tuna is best for a salad?

My only piece of advice is to use the best canned/jarred tuna you can afford because it truly impacts the taste. I like to use albacore tuna packed in extra virgin olive oil.

This way you get both tuna and the olive oil for your salad and it&rsquos so delicious!

If after everything you are still unconvinced about this healthy tuna salad recipe, I hope you can try other healthy salads with similar Mediterranean flavours!

If you do decide to make my healthy tuna salad recipe, tag @vikalinka in your Instagram snaps so I could see them!


How To Make Tuna Salad

To get started, you’ll need to drain your tuna. After cutting the lid with a can opener, press the lid against the tuna and tilt the can to drain all the liquid out over a sink. Remove the lid and place the tuna in a medium sized bowl.

Then, add the mayonnaise, celery, red onion, parsley, and dijon mustard to the bowl. Use a fork to mix everything together, while breaking up any large pieces of tuna. Season with salt and pepper to taste – and that’s it!


Watch the video: Σαλάτα με Καρπούζι και Φέτα Επ. 50. Kitchen Lab TV. Άκης Πετρετζίκης (October 2021).