Tuna is a tasty and low-fat fish that is highly appreciated by gourmets. It can be baked or used to make soups and snacks. Try several options for tuna fillet salad. Use a variety of vegetables, herbs, and savory dressings to complement fish.
Festive salad platter
Try making a simple yet delicious salad with fried fillets, herbs, and vegetables.
You will need:
- 300 g tuna fillet;
- 1 large bell pepper;
- 1 small zucchini;
- 100 g green beans;
- a bunch of arugula;
- a few sprigs of fresh thyme and rosemary;
- 1 tbsp. a spoonful of sesame seeds;
- 1 clove of garlic;
- 2 tbsp. tablespoons of olive oil;
- 1 tbsp. a spoonful of wine vinegar;
- 2 tbsp. spoons of pesto sauce;
- salt.
Fry tuna fillets in hot olive oil so that the outside of the fish is browned and the inside remains pink. Let the tuna cool and cut the fillets into even slices.
Peel the bell peppers and cut into strips. Place the peppers, asparagus and thinly sliced zucchini in a skillet and sauté in olive oil. Chop the garlic, fresh thyme and rosemary and add to the vegetables. Pour wine vinegar into the pan, salt. Let the mixture simmer over low heat.
Place the pre-washed and dried arugula on a dish. Place the fried vegetables and tuna slices on top. Drizzle the pesto over the salad and sprinkle with sesame seeds. Garnish with a sprig of fresh rosemary and serve. This salad is especially good with chilled rosé or white wine and a fresh baguette.
Tuna in artichokes
This unusual Mediterranean-style salad will appeal to those who love original flavor combinations. A duet of tender and dense boiled tuna and canned artichokes will successfully complement chili peppers and herbs.
You will need:
- 400 g of boiled tuna fillet;
- 250 g canned artichokes;
- 1 medium onion;
- 1 small chili pepper;
- 1 red bell pepper;
- 2 cloves of garlic;
- 3 tbsp. tablespoons of olive oil;
- balsamic vinegar;
- dried oregano and marjoram;
- salt;
- freshly ground black pepper.
Cut the canned artichokes (cores) into quarters and place in a salad bowl. Peel the bell peppers from partitions and seeds, cut into cubes and add to the artichokes. Chop the onion into thin half rings, cut the boiled tuna fillet into medium-sized slices. Place everything in a salad bowl and stir.
In a separate container, mix the olive oil with a tablespoon of water. Grind the garlic in a mortar, cut the chili pepper in half and put in the butter. Add herbs, salt and pepper. Mix everything and let sit for 1 hour. Then remove the chili and season the salad with the resulting sauce. Serve with toasted white bread and rosé wine.
