TUNA SALAD - With & Without Mayo Video





TUNA SALAD - With Mayo Video





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Easy Mediterranean Tuna Salad

6 medium roasted red bell pepper strips from a jar.
2-3 cans Italian or Spanish tuna packed in oil, about 8 -10 ounces
1/2 pound ripe but firm tomatoes, cut into 1/4-inch slices, then halved
12 green olives, without pimentos
2 tablespoons minced fresh parsley
6 tablespoons fruity extra virgin olive oil
2 tablespoons balsamic wine vinegar
1/4 teaspoon sugar
Kosher or sea salt

Slice the peppers into 3/4-inch strips and place in a bowl. Slice the olives in half. Add the tuna, broken into chunks, the tomatoes, olives, and parsley.

Mix the oil, vinegar, sugar, and salt to taste in a food processor. Fold the dressing into the tuna mixture with a rubber spatula. Refrigerate overnight. Serve cold or at room temperature.

Seared Tuna With Roasted Red Pepper Sauce


3 tbsp olive oil
2 lbs tuna steak
1 ½ cup roasted red peppers (from water-packed jar)
1/4 cup chicken broth
2 tbsp fresh lemon juice
2 tbsp minced fresh ginger
3 cloves garlic, peeled
1 green onion
Salt and ground black pepper


In a large skillet, heat the oil over medium heat. Season both sides of the
tuna with salt and pepper. Add the tuna to the skillet and cook for 2 ½
minutes per side, until almost cooked through (the fish will be pink in the
center, so cook it longer if you want it well done).

In a blender, combine the roasted red peppers, chicken broth,
lemon juice,ginger, garlic and green onion.
Process until the mixture is smooth.

Spoon the sauce over the tuna just before serving.

Serves 4

Grilled Tuna With Onion and Peppers

Makes 4 servings

¼ cup extra virgin olive oil
1 small sweet red pepper thinly sliced
1 small sweet yellow pepper thinly sliced
1 onion, thinly sliced
1 tomato, chopped
3 cloves garlic, minced
2 tablespoons fresh basil, chopped, or 1 1/2 teaspoons dried, crushed
1 cup cooked corn kernels
Salt and freshly ground black pepper
1 1/2 tablespoons balsamic vinegar
Two 1-inch-thick pieces fresh tuna, about 1 1/4 pounds
Fresh parsley leaves for garnish


Brush the onion and pepper slices with 2 tablespoons of the olive oil. Sauté the onion and pepper slices for 5 minutes or until soft turning frequently in a large non-stick sauté pan or grill.

Remove from heat and chop the onion and peppers.

Toss together with the tomato in a medium mixing bowl. Add the garlic, two thirds of the basil, corn, and salt and pepper to taste. Add half of olive oil and the vinegar and toss to combine. Set aside.

Brush the tuna with the remaining olive oil and season with freshly ground pepper and the remaining basil.

Sauté in a large sauté pan or grill on a flat grill over high heat for 2 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you prefer. Slice the tuna in 1/2-inch-thick slices.

Arrange the vegetables in the center of each plate and top with the tuna slices fanned out. Garnish with fresh parsley.