Best Basil Tuna Salad Recipes

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Steps:

• Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle.
• Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
• Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

TUNA, LEMON, BASIL, AND CAPER PASTA SALAD

Steps:

• Boil the pasta in big pot of water with the red wine vinegar (gives the pasta a bit of a bite). Cook until al dente. When the pasta has about 2 minutes of boiling time left, toss the green beans in to blanch them. Drain together. To make the dressing- smash the garlic through a garlic press, or use the back of a knife and a bit of coarse salt to mash the garlic into a paste. In a small bowl, mix the garlic with some salt and pepper. Drain the olive oil from the can of tuna to make a garlic puree. Squeeze the whole lemon into the puree, and add the salt and pepper to taste. Add a bit of extra olive oil if dressing is thick. When all is prepaired, stir together the pasta and green beans, the dressing, tuna, capers, parsley, and basil. Toss it all together with the butter lettuce, and enjoy!

ROBO'S LO-CAL TUNA, PINEAPPLE, COTTAGE CHEESE, AND BASIL SALAD

Steps:

• Stir tuna, cottage cheese, pineapple, basil, and salt together in a bowl.

PAN-SEARED TUNA STEAKS WITH WARM TOMATO, BASIL, AND OLIVE SALAD

Steps:

• Season the tuna with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare). Transfer the tuna to a large plate. Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice. Transfer the tuna to plates, top with the tomato salad, and serve. Serving Suggestions Serve with a Warm Couscous and Grilled Zucchini Salad. nutrition information (per serving): Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;

TUNA SALAD WITH BASIL DRESSING

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry; set aside., Sprinkle tuna with salt and pepper. In a small skillet, cook tuna in oil over medium heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a large bowl, combine the romaine, oranges, tomatoes and asparagus. In a small bowl, whisk the dressing ingredients. Divide romaine mixture between two serving plates. Slice tuna; arrange over salads. Serve with dressing.

BASIL-GRILLED TUNA STEAKS WITH ARUGULA SALAD

Steps:

• Trim any skin or dark or bloody spots off the tuna,. Rinse tuna under cold running water and blot dry with paper towels. Arrange steaks in a nonreactive baking dish. Combine basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour mixture over tuna and marinate in the refrigerator, covered for 30 minutes to 2 hours, turning the tuna steaks several times. Set up grill for direct grilling and preheat to high. If using a gas grill, place the wood chips in the smoker box and preheat until you see smoke. When ready to cook, brush and oil the grill grate. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, rotating the steaks 45 degrees after 2 minutes to create grill marks. The steaks should be nicely browned on the outside. Test for doneness using the poke test: A rare steak will be soft, a medium-rare steak will be gently yielding, and a medium steak will be firm. Transfer the steaks to plates or a platter and let rest for 3 minutes, then serve with the salad. Sub-Recipe: ARUGULA, ENDIVE, AND YELLOW TOMATO SALAD 1 large bunch arugula, washed, dried, and stemmed 1 pint yellow cherry tomatoes, halved (see Note) 3 T diced red onion 2 to 3 T fresh lemon juice 3 to 4 T extra-virgin olive oil Coarse salt (kosher or sea) and freshly ground black pepper Put arugula in a medium-size bowl and chill, covered, until serving time. Just before serving, add tomatoes, onion, lemon juice, oil, and salt and pepper to the bowl. Gently toss to mix. Correct the seasoning, adding lemon juice, salt, or pepper to taste. Transfer salad to plates or a platter, preferably chilled.

GREEN BEAN AND TUNA SALAD WITH BASIL DRESSING

Steps:

• Preparation Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5-10 minutes to lightly pickle. Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch. Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.

BASIL TUNA SALAD

Steps:

• Break up tuna into small flakes with hands. sallt and pepper tuna. Finely dice celery, red onion, and basil. Mix tuna with mayonnaise and remainder of ingredients.

PRIMAL GRILL - BASIL-GRILLED TUNA STEAKS WITH ARUGULA SALAD

Steps:

• Trim any skin or dark or bloody spots off the tuna,. Rinse the tuna under cold running water and blot dry with paper towels. Arrange the steaks in a nonreactive baking dish.
• Combine the basil, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper in a food processor or blender and puree until smooth. Pour this mixture over the tuna and let marinate in the refrigerator, covered, for 30 minutes to 2 hours, turning the tuna steaks several times.
• Set up the grill for direct grilling and preheat to high. If using a gas grill, place the wood chips, if desired, in the smoker box or in a smoker pouch and preheat until you see smoke. When ready to cook, brush and oil the grill grate. If using a charcoal grill, toss the wood chips, if desired, on the coals. Drain the tuna steaks and arrange on the grill. Grill until cooked to taste, 2 to 3 minutes per side for rare, 4 to 6 minutes per side for medium, rotating the steaks 45 degrees after 2 minutes to create grill marks. The steaks should be nicely browned on the outside. Test for doneness using the poke test: A rare steak will be soft, a medium-rare steak will be gently yielding, and a medium steak will be firm. Transfer the steaks to plates or a platter and let rest for 3 minutes, then serve with the salad.
• ARUGULA, ENDIVE, AND YELLOW TOMATO SALAD
• Category:
• Vegetarian
• Ingredients:
• large bunch arugula, washed, dried, and stemmed
• pint yellow cherry tomatoes, halved (see Note)
• tablespoons diced red onion
• to 3 tablespoons fresh lemon juice
• to 4 tablespoons extra-virgin olive oil
• Coarse salt (kosher or sea) and freshly ground black pepper
• Directions:
• Put the arugula in a medium-size bowl and chill, covered, until serving time.
• Just before serving, add the tomatoes, onion, lemon juice, oil, and salt and pepper to the bowl. Gently toss to mix. Correct the seasoning, adding lemon juice, salt, or pepper to taste.
• Transfer the salad to plates or a platter, preferably chilled.
• Note: Yellow cherry tomatoes are sometimes available at gourmet shops or through www.melissas.com. If you cant find them, use red.
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