Best tuna salad

This is the best ever tuna salad, and once you have it in the fridge you can make last minutes snacks. Like... turn it into fricking ridiculous bacon & tuna scrambled eggs - and I’m not kidding.

Serves 4

3 - 5oz cans solid white albacore tuna

1/3 cup chopped fresh dill

1/3 cup chopped curly parsley

1/3 cup chopped sugar snap peas

1/3 cup chopped dill picklesI

2 tablespoons dill pickle juice

1 tablespoon extra virgin olive oil for a little added richness

Kosher salt & pepper to taste, salt is important here btw

Mayo - I used about 1/3 cup of Kewpie, Japanese mayo which makes ALL the difference. But because mayo (like cowboy boots) is very a personal thing and what I like is not necessarily what other people like, I suggest whatever amount works for you is what you go with. Remember tho - you can always add more, you can’t take it out.

• Put the tuna in a large bowl and break up with a fork - it’ll be easier now before the other stuff is added

• Add everything else and mix. Keep it in the fridge for snack time.

 

Cannellini Bean & Tuna Salad Panini

Make a mash up (literally & figuratively) of two delicious and high protein ingredients - and then grill for maximum flavor. Get eating!

Makes 2 grilled sandwiches

INGREDIENTS

• 8oz canned Cannellini beans, drained and rinsed
• 1 can tuna in water, drained
• 1/4 red onion, finely diced
• 4 tablespoons Kewpie (Japanese) or normal mayo
• 1 garlic clove, crushed
• pinch Kosher salt
• 4 grinds fresh black pepper
• 1/4 - 1/2 teaspoon red pepper flakes
• 4 slices Munster cheese
• salted butter
• 4 slices ripe tomatoes
• 4 slices Sourdough bread

DIRECTIONS

1. Preheat griddle pan, or a skillet on medium heat
2. In medium bowl smash up tuna and beans roughly, not smooth
3. Mix in garlic, mayo, red onion, red pepper flakes, Kosher salt and pepper
4. Get layering: Bread, cheese, mixture, tomato, cheese, bread, butter the top
5. Place butter side down on griddle/skillet, press down, cook 1 minute, turn same side 90 degrees cook 1 minute (to make it pretty), butter top then flip and repeat.

WATCH ME MAKE THIS...

Cap'n Crunch Seared Tuna

Serves 4-6 as an appetizer

Beautifully seared tuna that's been coated in the crushed Captain. Sounds stupid doesn't it? Well there's just something about the sweet crunchy outside and the tangy little mix you make for it. Honestly, the only stupid thing would be NOT making it.

Ingredients

• 2 cups regular Cap'n Crunch (don't even think of using the peanut butter or crunch berry version)
• 1/4 cup Kewpie, Japanese mayonnaise, or
• 1/4 cup regular mayo & 1/2 tablespoon yellow mustard, combined
• 1 pound sushi grade tuna, in 2 rectangular blocks
• Neutral oil, like avocado oil is excellent
• Kosher salt & fresh ground pepper
• Sriracha
• Green onions, chopped fine

Directions

1. Crush the Cap'n in a Ziploc bag until fine (or in a processor) and put in a large bowl
2. If not using Japanese mayo, combine regular mayo and mustard - set aside
3. Lightly coat tune with oil, season with salt & pepper then press down into the Cap'n making sure it's covered well on all sides
4. Heat a non-stick pan really well then add ¼ cup of oil
5. When it just starts to smoke, add both blocks of the tuna and sear quickly on all sides until just golden (depending on hot your pan is, maybe 5-10 seconds a side) and remove to paper towels and slice onto 1/2 inch
6. I serve it by spreading the mayo mix on a plate, drizzle of Sriracha, topping that with the sliced tuna and sprinkling with green onions - just be sure to get some of everything in each bite

WATCH ME COOK THIS

SEARED TUNA with GRILLED MANGO SALSA

Serves 4

Simple grilled tuna with a delicious salsa. You could eat of ton of this, be really happy and hardly gain a pound...

Ingredients

• Four 6 ounce tuna fillets
• 2 mangos - peeled, pitted and the flesh from each removed side in one piece
• 1 small red onion, peeled and cut into 1/2 inch thick slices
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon minced fresh peeled ginger
• 1/2 teaspoon grated lime peel
• 1/8 teaspoon cayenne pepper

Directions

1. Heat grill to medium high
2. Lightly rub tuna with olive oil and season with Kosher salt and fresh ground pepper. Also lightly oil red onion - then put tuna, red onion and mango on the grill
3. Cook until tuna is just done (still rare) and remove
4. Continue cooking red onion and mango until they get good grill marks, then remove and diced both
5. Combine all ingredients except tuna in medium bowl and toss to blend
6. Serve salsa on tuna with a little extra sprinkle of cilantro

Tuna & White Bean Salad

Serves 4 -6 (I think)

I like to make this and keep it in the fridge. Then when I need a snack, it's not only filling & delicious, but it's super healthy for you. Low in fat and calories but high in protein.

Ingredients

• 1/4-1/3 cup extra virgin olive oil
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• Juice of one lemon - about 3 tablespoons
• Good pinch Kosher salt & fresh ground pepper
• One 12 ounce can solid white tuna
• One 15 ounce can white cannellini beans, drained & rinsed (you can easily substitute with garbanzo beans)
• 1/2 cup leeks, thinly sliced
• 1/3 cup of chopped parsley

Directions

1. Make the dressing: combine olive oil, sesame oil, soy, lemon juice and salt & pepper - mix really well & set aside
2. Put tuna in a large bowl and break up
3. Add beans, leeks and parsley - mix carefully not to break the beans
4. Toss with some of the dressing and serve

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Orecchiette with Tuna & Arugula

Serves 8

Quit looking down ur nose at tuna - it's not a junky ingredient. And when it's this delicious, you'll want it all the time.

Ingredients

• 1 pound orecchiette pasta (little ear shape)
• 1/3 cup extra virgin olive oil
• 4 large cloves garlic, minced
• 2 - 6 ounces cans albacore tuna, drained
• 1/2 - 1 teaspoon red pepper flakes
• 1 bunch arugula
• Zest of 1 lemon
• Kosher salt & fresh ground pepper

Directions

1. Cook pasta according to package directions
2. Heat olive oil in large skillet over medium heat and add garlic - heat but don't let it brown
3. Add tuna & red pepper to garlic & oil, stir well and heat through
4. Put arugula on top of garlic & oil
5. Drain pasta and add to arugula pan - mix well until arugula wilts
6. Add lemon zest and season with salt & pepper - mix well and serve

Spicy Ahi Poke

If it's me - it's serves one (kidding)

I am a huge fan of poke and we make this often. You should too.

Ingredients

• 1 pound sushi grade ahi tuna, cut into a 1/2 inch dice

• 1 tablespoon soy

• 1/2 teaspoon sesame oil

• 2 tablespoons Kewpie, Japanese mayo

• 1 1/2 - 2 tablespoons Sriracha

• 4 green onions, white and light green parts diced fine

• Something crunchy to serve

Directions

1. Put all ingredients (but only half the onions) in a large bowl and mix gently

2. Plate & top with remaining green onion

3. Serve with something crunchy - and btw good potato chips are 100% ok...