Tuna Sushi Bowl with Crispy Rice, by Diane

 

I have been craving a chilled, easy lunch recipe for the week to batch cook, and created this bowl out of a few trending recipes I saw online. I used canned tuna for convenience here, but really any protein would work well. I thought this would be great fresh, but it actually worked better after a few hours to sit and marry all the ingredients together.

Ingredients:

3 tins canned tuna (I used fish wife albacore in spicy olive oil)

2 cups crispy rice (click link for recipe)

1 cup julienned carrots

4 scallions, thinly sliced, green and white parts

1 cucumber, thinly sliced (I used a mandolin)

1-2 cups edamame, shelled

2 packets seaweed sheets

2 tbsp black sesame seeds

3 tbsp fried shallots

Sauce: 3 tbsp soy sauce, 2 tbsp mayo, 3 tbsp chili sauce, 1 tbsp sesame oil, 2 tbsp rice wine vinegar

Directions:

Combine all ingredients and enjoy!!

Seared Ahi Tuna, by Cheryl

I've been looking to add more fish dishes to our dinner rotations lately. My 11 year old loves tuna and salmon so I decided to sear some tuna steaks since I already make a lot of salmon. This was a huge hit! And it was super fast and easy to make too. I served it over sushi rice with a side of sweet potato fries (since that's a fave in my house). Yum!

Ingredients: 

Tuna steaks

1 tbsp toasted sesame oil

2 tbsp soy sauce

1 tbsp honey

Olive oil

Salt

Pepper

Optional: Green onions, sesame seeds, lime wedges 

Directions: 

1) Dry the tuna steaks

2) Whisk the other ingredients together (not the optional stuff). Place tuna steaks in marinade for about 10 minutes.

3) Heat a skillet on medium high heat. Add 1 tbsp olive oil to hot pan. Sear the tuna for maybe 1 minute on each side, no more! You can pour the rest of the marinade on top of it while cooking. 

4) Remove from heat. Slice into 1/2 inch slices. Garnish with green onions, sesame seeds, and lime wedges if desired. 

Cranberry Tuna Salad, by Diane

 I saw a version of this recipe online and thought it would be an interesting way to eat tuna salad, a little sweet and a little savory. Plus, I love this flavor combo in chicken salad. I loved this recipe and it could not have been easier! My only note was that unlike other tuna salads I make, this tasted best right away vs in the fridge over time. I ate it on crunchy lettuce cups for lunches, yum!

Ingredients:

2 small cans albacore tuna in water, drained

1/4 c finely diced red onion

4 stalks celery, finely diced

4 tbsp pecan pieces

1/2 cup dried cranberries

1/4 cup mayo

black pepper, celery salt, and sea salt to taste

Directions:

Combine all ingredients well and enjoy!

NY Deli Style Tuna, by Diane

 

I recently had tuna salad catered at a bat mitzvah and it got me thinking how deli style tuna salad is so much better than the tuna I make at home. I figured it was just because deli's must use so much extra mayo than I would allow and use tuna in oil not water, but on a whim I looked this up and apparently there are some serious NYC trade secrets to deli tuna salad! I was surprised by additions like soy sauce, hand mixing, and marinating between steps. But, to my pleasant surprise, this tuna salad was seriously amazing. This will be my go to for a while!! Recipe from: https://www.sipandfeast.com/new-york-deli-tuna-salad/

Ingredients: 

4 5 oz cans solid water packed tuna, well drained

1/2 cup finely diced onion

1/2 cup finely diced celery

1 tsp celery salt

2 tbsp sweet relish (I didn't have this on hand but will try next time)

1 tbsp soy sauce

1 1/4 cups mayo (he recommends hellmans which is closest to restaurant grade mayo)

salt and pepper to taste

Directions:

1. Drain tuna of water as much as possible and add to large bowl.

2. Place ingredients through soy sauce in the bowl, and hand mix until the fish is finely broken up and ingredients are dispersed. Let sit 10 minutes before adding mayo.

3. Add mayo and mix well, adding salt and pepper to taste and refrigerate overnight.

4. The next day, strain any remaining water leftover and add mayo if needed to alter the consistency. 

Whipped Tuna, by Diane

 

We've said this before...dips are hard to take photos of. But trust me, this is one of the best tuna salad recipes I've ever made!! This has some of the flavors of the Tuna Salad Bites I made earlier this month, but I also mixed it with the viral tunacado mousse that has been floating around the internet. This mashup is quick, healthy, easy, and a total keeper!! I ate mine with sundried tomato and basil almond crackers, yum!

Ingredients:

1 large can albacore tuna in water, partially drained (I kept some of the water in to reduce the mayo a bit)

2 tbsp mayo (I used avocado oil mayo)

Juice of 1/3 lemon

2 tbsp feta cheese crumbles

1 tbsp capers

6 small sweet baby gherkins

3 tbsp diced red onion

1 small garlic clove

1 pinch red pepper flakes

3/4 tsp dried dill

1/2 tsp celery salt

Directions:

Whip everything in a food processor until creamy and smooth, adjusting seasonings for taste and mayo/lemon for texture. 

The Best Tuna Salad Bites, by Diane

 

I saw these on instagram from @goodeatsbyrose and despite me not liking quite a few of these ingredients I was for whatever reason inspired to try it. I'm so glad I did- these were amazing (she just called these Tuna Salad but honestly they are the BEST!). So quick and easy, I can't wait for lunch tomorrow! I think these are perfect because they are a mix of acid, salt, fat, sweet, spice, crunch and soft. I slightly adjusted some quantities based on what I had on hand. Yum!!

Ingredients:

1 large can tuna, drained

6 sweet gerkin pickles, diced

1/2 small red onion, diced

10-15 small sweet cherry tomatoes, quartered or halved

3 tbsp capers

1 tbsp mayo

Juice of 1/4 lemon

1/4 cup feta crumbles

Sprinkle red chili flakes

Salt and pepper to taste

1 tsp garlic powder

Romaine leaves

Directions:

Mix all ingredients except lettuce to combine and adjust seasonings. Put into crunchy romaine leaves and devour!