Best 4 Tuna Steak Salad Recipes

Tuna steak salad is a delightful and versatile dish that offers a burst of flavors and textures. The tender and flaky tuna steak, seared to perfection, pairs harmoniously with fresh, crisp greens, juicy tomatoes, and a vibrant dressing. This article presents a collection of tuna steak salad recipes, each with its unique twist to tantalize your taste buds. From a classic Nicoise salad with its colorful display of ingredients to an Asian-inspired salad featuring a tangy ginger-soy dressing, these recipes cater to diverse culinary preferences. Whether you're seeking a light and refreshing lunch option or a satisfying summer dinner, these tuna steak salad recipes promise to deliver a culinary experience that will leave you wanting more.

Here are our top 4 tried and tested recipes!

FRESH SEARED TUNA STEAK SALAD

Fresh Seared Tuna Steak Salad image

Make and share this Fresh Seared Tuna Steak Salad recipe from Food.com.

Provided by Abby Girl

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces tuna steaks
6 cups leafy greens
1 cup cherry tomatoes, sliced
1/3 cup red onion
1/3 cup black olives, sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons sesame oil
2 teaspoons sesame seeds, toasted
1/2 teaspoon garlic, minced
1/2 teaspoon gingerroot, minced
3 tablespoons cilantro, chopped (or parsley)

Steps:

In a skillet or grill pan sprayed with cooking spray, cook tuna over medium high heat for about 5 mnutes, turning once, or until medium rare. Set aside.
To make salad; In a serving bowl, toss lettuce, tomatoes, onion s and olives.
Dressing: In a small bowl, combine dressing ingedients, reserving 1 tsp sesame seeds.
Slice tuna thinly; place over top of salad. Pour dressing over; toss gently. Sprinkle with cilantro and remaining sesame seeds.

TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD

Tuna Steak au Poivre with White Beans and Bitter Greens Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 (6-ounce, 1 1/2-inch thick) tuna steaks
Coarse salt
Extra-virgin olive oil, for drizzling
Coarse black pepper
Lemon wedges, for passing
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
2 cloves garlic, finely chopped
2 cans cannellini beans, rinsed and drained
1 small onion, chopped
1 roasted red pepper, homemade, recipe follows or store bought, diced
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 handful chopped flat-leaf parsley, chopped
Coarse salt and pepper
1 head escarole, cleaned and shredded
1 medium head radicchio, shredded
1 lemon, juiced
Extra-virgin olive oil, to coat
Coarse salt

Steps:

If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

SEARED ENCRUSTED TUNA STEAK SALAD

Seared Encrusted Tuna Steak Salad image

Make and share this Seared Encrusted Tuna Steak Salad recipe from Food.com.

Provided by mielhollinger

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 small dried red chili
1 tablespoon coriander seed
1/2 clove garlic
1 cup basil, finely chopped
1 cup cilantro, finely chopped
lemon, juice of
salt
freshly ground black pepper
4 tuna steaks (8-10 oz each)
salad greens
olive
sun-dried tomato
basil

Steps:

Smash up the chili and the coriander in a martar and pestle.
Add the garlic, basil, cilantro, and lemon juice to taste.
Mix together, and season.
Lay out tuna steaks on a tray, season both sides and rub the herb mixture on to each side.
Heat pan and rub it with a little olive oil.
Put on the tuna.
Sear the tuna so that it toasts, fries, and browns (about 45-60 seconds on each side).
Rip steaks in half and serve on salad greens with sun-dried tomatoes, olives, and basil.

TUNA STEAK SALAD

Tuna Steak Salad image

This salad is better than anything you'll find at a restaurant. It's ridiculously good. We grilled the tuna steak for about 5 minutes per side. We loved the flavor and texture the bell pepper gives the salad. The avocado blended with the tuna is a fantastic combination. Fresh Parmesan sprinkled on top adds saltiness and is the...

Provided by Lynnie Denton

Categories Lettuce Salads

Time 20m

Number Of Ingredients 7

Ingredients

1 1/2 c mix of iceberg and romaine lettuce, torn or chopped
1/2 medium yellow bell pepper, diced
1/2 medium red bell pepper, diced
1/2 avocado, diced
1/4 to 1/3 c thin-sliced red onion
1 thawed whole tuna steak, broiled or grilled
2-3 Tbsp grated or shredded Parmesan cheese

Steps:

1. Combine first 5 ingredients onto a large salad plate.
2. Cook the tuna steak using your desired cooking method and to desired doneness, seasoning with salt & pepper (or preferred herbs & spices) to taste. Let cool slightly, or completely, if you wish.
3. Place the sliced tuna steak on top of salad.
4. Sprinkle salad with Parmesan cheese. Serve immediately with salad dressing of your choice. Enjoy!

Tips:

- To ensure the best results, opt for high-quality tuna steaks that are fresh and firm. - Perfectly sear the tuna steaks in a hot skillet to achieve a golden-brown crust while maintaining a tender and juicy interior. - Create a flavorful marinade for the tuna to infuse it with delicious herbs and spices. - Use a variety of fresh, crisp vegetables to add color, texture, and nutrients to the salad. - Experiment with different types of salad dressings to find one that complements the tuna and vegetables. - For a refreshing twist, incorporate citrus fruits like oranges or grapefruits into the salad. - Add nuts or seeds for an extra crunch and a boost of healthy fats. - Consider serving the salad over a bed of quinoa or brown rice for a more substantial meal.

Conclusion:

Tuna steak salad is a delightful dish that combines the richness of seared tuna with the freshness and vibrancy of a variety of vegetables. By following these tips and experimenting with different ingredients and flavors, you can create a salad that is both delicious and nutritious. Whether served as a light lunch or a hearty dinner, tuna steak salad is a versatile dish that can be enjoyed in a variety of settings.