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Looking forward to filling up on seafood this summer? Try these easy tuna recipes from our cooking expert, Molly O'Neill:
Lemon Tuna Niçoise
This classic French salad makes a refreshing meal.
Preparation time: 10 minutes
You Will Need
Dressing
4 anchovy fillets
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Salad
4 cups lettuce leaves, rinsed and dried
2 5-ounce StarKist Albacore Lemon and Cracked Pepper Tuna Fillets
4 hard-cooked eggs, shells removed, cut in half
2 large tomatoes, cored and cut into wedges
1 red onion, thinly sliced
1/2 cup pitted kalamata olives
3 cups green beans, ends and strings removed, blanched, chilled under cold running water and drained and chilled
6 small red potatoes, boiled until tender, chilled and cut in half
What to Do
1. Make salad dressing by smashing anchovy and garlic together. Add salt, pepper, and lemon juice. Begin whisking and slowly drizzle in olive oil.
2. Toss the lettuce leaves with 1 tablespoon of dressing and place it in the middle of a large platter. Arrange the tuna in the middle of this and drizzle several teaspoons of dressing over it. Surround tuna with cut eggs, alternating each with a tomato wedge. Scatter olives and onion slices over this arrangement.
3. Toss the green beans with enough dressing to moisten then and then arrange the beans around the tuna. Finally, toss the potatoes with enough dressing to moisten and arrange them around the green beans. Finish the dish by drizzling any remaining dressing over all the ingredients and serve.
Serves 4 to 5
Citrus Tuna Fusilli
Combine lemon and orange juices with olive oil for a new take on pasta salad.
Preparation time: 10 minutes
You Will Need
Dressing
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chili pepper flakes
2 tablespoons lemon juice
1 tablespoons fresh orange juice
6 tablespoons extra virgin olive oil
Salad
2 5-ounce StarKist Albacore Lemon and Cracked Pepper Tuna Fillets
1 red onion, thinly sliced
1 bulb fresh fennel, sliced thin
1/4 cup flat leaf parsley, minced
1 minced orange rind, with pith (white part) removed
1 pound fusilli pasta, boiled in salted water until tender, drained and chilled under cold running water
1 cup pitted kalamata olives
What to Do
1. Make dressing by combining the salt, peppers and citrus juices in a large bowl. Begin whisking and slowly drizzle in the olive oil.
2. Add the tuna, breaking it into bite size chunks, and toss. Add the onion, fennel, parsley, and orange rind, and toss. Add the pasta and toss. Taste and adjust seasoning with additional salt and pepper if desired. Add the olives just before serving and toss one final time.
Serves 6
Looking for more tuna ideas? Check out these tips.
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