pan-fried apricot tuna salad bites recipe

• Prep Time: 15 mins
• Cook Time: 5 mins
• Yield: 4-5
• Category: Salad

INGREDIENTS

• 5 apricots, sliced in half and stones removed
• 2 cans (5 oz) tuna, flaked
• 2 Tablespoons thyme leaves, diced
• 2 Tablespoons olive oil (or mayo)
• Sea salt to taste
• Coconut oil to pan-fry the apricot halves in
• 5 blueberries, sliced in half

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INSTRUCTIONS

1. Place coconut oil into a frying pan and pan-fry the apricot halves cut-face down so they’re slightly browned. Alternatively, you can grill the apricot halves instead.
2. In a bowl, mix together the tuna, thyme leaves, olive oil, and sea salt to taste.
3. Use a spoon to pile mounds of the tuna mixture on top of the apricot halves.
4. Top each tuna apricot bite with half a blueberry.

PALEO AVOCADO TUNA SALAD

PALEO AVOCADO TUNA SALAD

Prep Time

5 mins

Total Time

5 mins

 

A great quick and easy healthy snack or lunch.

Servings: 1 - 2 servings

Author: Cook Eat Paleo

INGREDIENTS

• 1 avocado
• 1 lemon juiced, to taste
• 1 tablespoon chopped onion to taste
• 5 ounces cooked or canned wild tuna
• sea salt to taste
• fresh ground pepper to taste

INSTRUCTIONS

1. Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about 1/4-inch thick on each half.
2. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
3. Fill avocado shells with tuna salad and serve.

Blackened Tuna with Mango Salsa

Blackened Tuna with Mango Salsa

Serves: 2

Ingredients

• 2 four-ounce sashimi-grade Ahi or yellowfin tuna filets
• Blackening Seasoning
• 1 1/2 tablespoon paprika
• 1/2 tablespoon ground cayenne pepper
• 1/2 tablespoon pure red chili powder
• 1/4 tablespoon freshly ground white pepper
• 1 teaspoon kosher or sea salt
• Mango Salsa
• 1 ripe mango, peeled, seeded and diced
• 2 teaspoons honey
• 1/3 cup finely diced red onion
• 2 jalapeno peppers, seeded and minced, or to taste
• 1 tablespoon fresh lime juice
• 1/3 cup fresh cilantro, finely chopped

Instructions

1. In a medium, non-reactive bowl, drizzle the honey over the mango; stir well and refrigerate for 30 minutes to an hour. Stir in the onion, jalapenos and lime juice; cover and refrigerate for at least one additional hour, to allow the flavors to blend. Stir in the cilantro just before serving.
2. Mix all of the blackening spices together on a plate, and dredge the tuna on all sides. Heat a lightly greased cast iron skillet until nearly smoking and sear the fish over high heat until desired doneness – about 15 – 30 seconds per side for rare; about 1 minute each side for medium-rare.
3. Thinly slice and arrange the tuna on two plates; garnish each serving with about 1/4 cup of the salsa. Serve immediately.
4. Nutrition (per serving): 251 calories, 2.3g total fat, 44.2mg cholesterol, 94.5mg sodium, 943mg potassium, 30.3g carbohydrates, 5.8g fiber, 21.4g sugar, 30.4g protein.

Spanish Tuna Salad With Roasted Red Peppers

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Well Friends, we have our first official recipe from Spain today!  This tuna salad with roasted red peppers is one of the first things we ate when we visited, and is now a weekly staple– they serve it at the beach bars near our house!  When we head to the beach after Jeff gets home from work and before dinnertime, we order this and a garlicky potato salad to hold us over.  (Yes, I think I’ll feature the potatoes soon, too!)I love this Spanish tuna salad because it’s different from the types I have usually had– i.e., lots of tuna blended in with finely chopped or saucy ingredients, so that each bite tastes exactly the same as the next.  There’s nothing wrong with the standard combinations, but this feels a lot more sophisticated, while being easier to make at the same time.

What I am discovering about the food where we live is that it’s really simple and rustic.  Many dishes have only a handful of ingredients, and are minimally fussed with.  Even the style of eating is different– one item is usually eaten at a time, with bites from different dishes rarely mixing.  This is the opposite of how I generally serve food, but I feel like it’s a chance for me to learn some new things about cooking and eating.

Back to the salad.  This is my version of what we get on a little plate at the beach.  I have added at least one extra ingredient (parsley), and if I was not trying to practice some Spanish culinary restraint, I could have added more– I’ll suggest some ideas at the end for how to embellish a bit.

Spanish Tuna Salad With Roasted Red Peppers

What You’ll Need:

• two roasted red bell peppers, skins removed (yes, you can use store-bought)
• 1 medium-to-large white salad onion  sliced in half and cut crosswise, to make half-rings
  (Alternatively, you can use a regular yellow onion and soak the slices in water for half an hour, for the milder onion flavor we’re after.)
• a 5 oz. tin of tuna packed in olive oil (here’s a sustainable brand I can recommend)
  This recipe will also work with mackerel, if you like, and sardines would be lovely as well.
• 1/4 cup flat-leaf parsley, chopped
• 3 tablespoons extra-virgin olive oil– the fruitier, the better
• 1 tablespoon sherry vinegar
  In a pinch, you can substitute red wine vinegar, but it won’t be quite as smooth.  I love sherry vinegar, and highly recommend that you try it!
• salt and pepper to taste

What to Do:

1. Cut or pull apart the roasted peppers into 1/4 inch strips, and place them in your serving bowl.
2. Add the sliced onions.
3. Drain the tuna and carefully remove from the tin– you want to keep it in bigger chunks.
4. Top with the parsley, and drizzle with olive oil and sherry, and season to taste with salt and pepper.
5. Tenderly, mix the salad a bit so that the tuna and peppers and onions are somewhat evenly distributed.  Again, easy does it, because you don’t want the tuna to disintegrate into flakes, but to stay in bigger chunks.
6. Taste it, and adjust seasoning– vinegar and salt, in particular.

If you’d like, you can serve all of this on top of a bed of lettuce, to make it a fuller, more traditional salad.  You’ll want to add more olive oil, vinegar, salt and pepper for this, of course.  You could also add one or all of the following: chickpeas, shaved fennel, arugula or cucumber.  Enjoy!