Best Spicy Tuna Or Salmon Salad Recipes

The Best Tuna Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

Salmon Salad on Charred Flatbread image

Provided by Marcus Samuelsson

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 26

2 tablespoons kosher salt
Juice from 2 limes
2 tablespoons sugar
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 teaspoon fish sauce
1 jalapeño, thinly sliced
2 to 4 ounces salmon fillet
Handful dill stems
1 tablespoon miso
1 teaspoon Dijon mustard
2 tablespoons olive oil
1 teaspoon honey
Juice of 1 lime
2 tablespoons chopped fresh herbs, such as dill, parsley or mint
1 teaspoon ground cumin
1 tablespoon berbere spice
2 tomatoes, cut into 6 wedges each
1/2 cucumber, peeled, chopped
1 avocado, roughly chopped
1 teaspoon kosher salt
Juice from 1 lime
1 cup chopped mixed fresh herbs, such as dill fronds, parsley, mint and chives
Chive blossoms, for the salad and for topping
2 pieces pita bread
1 lemon, cut in wedges

Steps:

For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalapeño to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes.
For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl.
For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish.
Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices.
For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms.
Char the bread and lemon wedges in a pan.
To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and lemon wedges.