Table of Contents:
Creamy Tomato Tuna Pasta Easy Tuna Penne Pasta Recipe
Video taken from the channel: Food Wishes
Fennel Almond Salad
Video taken from the channel: Helen Rennie
Fish fillet with fennel root salad and olive oil and citrus fruit dressing
Video taken from the channel: Yoleni’s
Easy Tuna with Fennel
Video taken from the channel: Andrew Gruel
No Mayo Mediterranean Tuna Salad | The Mediterranean Dish
Video taken from the channel: The Mediterranean Dish
RECIPE: Sesame Crusted Ahi Tuna with Fennel Apple Salad and Citrus Vinaigrette
Video taken from the channel: KC Spotlight
Sicilian Fennel and Orange Salad
Video taken from the channel: The Vegan Corner
Coarsely chop the cooled, roasted fennel and stir it into the orange salsa. Stir occasionally as the flavors blend. Preheat a heavy skillet over medium heat; drizzle with canola oil. Add the tuna steaks to the pan and cook until browned.1 1/2 teaspoons coarse salt.
2 teaspoons sugar. 1 1/4 pounds tuna steak. Juice of 1 orange.
1 tablespoon white-wine vinegar. 1/4 teaspoon freshly ground black pepper. 2 tablespoons plus 1 teaspoon extra-virgin olive oil.
1 head red-leaf lettuce, torn into bite.On a rimmed baking sheet, drizzle fennel with 2 tablespoons olive oil and sprinkle with salt. Roast at 400 degrees until golden, 30 minutes, flipping halfway through. Arrange on a platter with watercress, avocado, sliced oranges, and tuna.
Juice 1/2 an orange and whisk in an equal amount of vinegar; whisk in olive oil and season.Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeño, and cilantro to the dressing and toss gently.Add the tuna and chickpeas, orange sections, lettuce, fennel, onion, jalapeño, and cilantro to the dressing and toss gently. Step 5 Wine Recommendation: Instead of the more traditional riesling, accompany this tuna with a Pfalz spätlese made from scheurebe.For the tuna.
400ml extra virgin olive oil (approx) 3 thyme sprigs. 2 unpeeled whole garlic cloves. 1 tsp fennel seeds.
2 tsp white peppercorns. 300g piece raw tuna. For the dressing.
1 tbsp lemon juice. 2 tbsp orange juice. 1 tsp Dijon mustard. 2 tbsp extra virgin olive oil. sea salt.
For the salad. 2 baby fennel.Preparation Using a whisk or an immersion blender, combine the olive oil, lemon juice, salt, pepper, tarragon, and parsley. Lightly chunk the tuna, then toss it with the fennel, celery, onion, and.Instructions Checklist.
Step 1. In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.Add the beans to the dressing and mash gently with a spoon.
Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the.
Directions In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste.Place ½ tablespoon lemon juice, olive oil, vinegar, mustard and sugar in a blender or food processor and process until smooth. Season with salt and pepper.
Arrange arrange radicchio, fennel, orange, grapefruit and onion on a serving platter or salad plates. Top with tuna and drizzle with dressing; serve immediately.Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked.
Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead.Preheat the oven to 400 degrees.
Season the tuna and fennel generously with salt and pepper and place in a deep, 8-by-8-inch baking dish. Place the garlic in the pan and pour in just enough olive.Method For the tuna, place the olive oil in a saucepan with thyme, garlic, fennel seeds and peppercorns. Very gently heat the oil and just before boiling point – when tiny bubbles start appearing – add in tuna.
Ensure tuna is completely covered in oil.
List of related literature:
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| from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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| from DASH Diet For Dummies |
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| from The Tucci Cookbook |
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| from Racing Weight Cookbook: Lean, Light Recipes for Athletes |
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| from Essential Turkish Cuisine |
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| from The Country Cooking of France |
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| from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen |
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| from Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook |
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| from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean |
65 comments
My tuna pasta is much better than this, i think i have to upload my recipes and my style
I prepared this dish this morning so it would “marinate” enough for lunch and it was delicious! In order to reinforce the taste of orange, I added a teaspoon of zest. Let me tell you it was an explosion of flavours and textures. I saved some for tonight and added some crushed pink peppercorn (it usually works wonderfully with some raw veggies) and… guess what? I’ve baked a foccacia barese to go with it!
Thank you so much for the inspiration!:)
Your voice relaxes me so much. I could listen to you all day!
What can i say?? You’re amazing and simply helpful with vegan recipes… cheers from Italy!
can u make a recipie for vegan milkshakes or pizza? thanks!:)
This is the best dish I have ever had. Could not be easier to make. Even without the threat of virus, I would get my cans out in a heartbeat and make this dish.
I met the owner of the Tuna Co., in 2008.; at a trade show in OC., California.
She was really nice.
She is based in Costa Rica.
I was able to get a few dozen jars from her.
The tuna was a revelation.
Another great video. Love the final presentation, look delicious!
i just realized this video was uploaded in 2011
still delicious tho
This looks exquisite. Everything you make looks like it belongs in a fine dining restaurant:)
I think fennel is underrated. I absolutely love it in salads! I usually do fennel, radish, cucumber, lemon, salt pepper and fennel fronds. That’s it and it’s fantastic! There need to be more fennel dishes in life haha.
Yuck raisins! I think will try this with medjool dates. Thanks!
Yummers! I love fennel and orange salad with a sprinkling of pomegranate seeds. Must try it with the raisins. Love your recipes:-)
Omg I made this salad for dinner tonight and it was the most tasteful tuna salad I’ve EVER had & I used regular mustard since I didn’t have the kind she used and ohhh my it was amazing. Some of the things she used I didn’t have in my refrigerator, so I used green salad with baby spinach, purple onions, tuna, jalapeños and avocado. ��
I don’t like mustard, is there something else I could substitute it with?
I adore this salad, so different to anything I have seen before, I make this a lot and get good responses from friends when I serve this at parties.
#realcomment
I made your fennel salad and I think it’s lovely. Thank you Hellen!
What is the name of this leafy ingredients u add for garnish?
I really don’t know what is the name of this leaf?
I made dis for my lil man and he simply love it. He said ‘Yum Yum’…. Thk u for dis wonderful healthy recipe.
It looks amazing, what is that garnish you use on top of the salad?it looks like small parsley cress or watercress.thanks
Hi Helen! I clicked the link, and I was successfully taken to your website, but there doesn’t appear to be a link to purchase the mandoline.
Thanks,
Allyson
This was a wonderful recipe! I made it for my family and everyone loved it thank you. It is also a bonus that this recipe is vegan:)
Omg as a Chef if anyone were to tell me that seafood and cheese don’t go together I’d mention the obvious. For me at least. Deep fried calamari tastes 1,000X better with Parm
This is so good. Full of depth and flavor. Thank you for the delicious recipe!
Another great video. Love the final presentation, looks delicious!
my pasta has no sauce what you think? sa https://www.youtube.com/watch?v=IucsQPeLao8
Also, i’ll put cheese on my seafood pasta if i want to. Any cheese i want to use. What type of wine to have with this meal you ask?, the type of wine you like you like to drink, do not care about other opinions, food nazis.
I never believe those soups are natural �� so much conservatives inside
I just subscribed to your channel, your recipes and technique are great! And I like how you quoted Chef John from Foodwishes, he’s a good one too: )
I have never ever seen Tuna packages that way. I will see if I can find it in Publix.
Me: This looks amazing I should make it
Everyone in the entire building: YOU AREN’T COOKING WITH TUNA IN THIS BUILDING
🙁
How interesting too watch chef young from 8 years ago. I really like how little has changed since then.. well, his humour is a little catchier
In college days Gus’ Pizza Palace in Whitewater Wisconsin use to bake up tuna pizza. We always ordered tuna, bacon and onions. It was sooo good!
When I tell people about it they cannot stand the idea of tuna on pizza.
Gus’ later stopped making tuna pizza because the people living upstairs complained about the smell of the tuna.
They are still there, since 1961, and I still love their crispy thin crust and all fresh ingredients, but oh for the good old days of tuna, bacon and onions pizza!
I’m going to try this for lunch and i will update you guys on what i think ✨��
Edit: It was sooo good and creamy, i really recommend this it was delicious ��
I used whole wheat penne and regular canned tuna and added raisins and sunflower seeds for sweetness and texture, also removed the salt and cheese to make it healthier.
Haha..Bloody orange.. The salad looks great and I can’t wait to try it. It also makes me think of two types of video ideas: 1. dishes with less than 5 ingredients. 2. dishes for upcoming colder month (not necessarily soup please) thank you!!!!
I’m so so so GLAD that I found your channel.. everything is perfect..!! THANK YOU
and keep up the good work..
Not sure if Chef John will approve but I made this in the instant pot the other day. Very easy just dumped everything in except the cheese and set it for 5 minutes. Did a quick release at the end, added the cheese and put the top back on for 3 minutes for the cheese to melt. It turned out very good.
every portuguese university student is a pro making pasta with tuna.
Can’t believe he used premade tomato soup for a pasta sauce!
if you’re on a budget……. buy albacore…….better yet….catch your own tuna…….
Cannot stand the food nazi’s take on food. My money i bought it, if i want to wrap a piece of fish in a big slice of swiss gruyere, i will do so. Guess what, you are not invited, great recipe chef john, i will cook it and eat it all by myself, because i paid for it, game over.
I wonder why she said not to use spoons to mix the salad. For a simple hygienic reason you should avoid touching food with your fingers as often as you can, shouldn’t you?
sorry. Chef John. so far very good but this was not nice. maybe my fault. I will try again in a week or so
I don’t know what the big deal with combining seafood and cheese is all about. I eat shrimp quesadillas and enjoy them.
I just made this recipe… and let me thank you. I love it. Thank you chef.
JUST MADE THIS N I USED CANNED TUNA N NO PARMESAN CHEESE BUT COULDN’T BELIEVE HOW GOOD IT WAS!!
THANKS SO MUCH 4 SHARING��
I’m somewhat late to the party. However, I made this tonight and throughly enjoyed it as did my three year old son. It transpires it is a great way of getting tuna into a fussy toddler!
I make this quite regularly, it’s allways a succes, delicious recipe.
Mmmm, bloody oranges. Gave me the idea of adding in red ruby oranges instead. Also added in some unsalted crushed pistachios and dried chopped figs instead of raisins. Though the raisins would have probably been nice if I had any. Turned out great though!
I learnt about this recipe long time ago because it was printed on a tomato soup can ��
Noooo mammamia never parmesan with tuna and never cook tuna because is allready cooked
Best pasta I have had in my life is the tunapasta my portuguese mother in-law makes and taught me how to cook.
That tuna would never make it to my saucepan. I’d eat it right out of the jar. Wow that looks good.
try mine the best you will ever taste. serves 1.1 can of plane tuna chuncks in sunflower oil. do not drain put into a frying pan. 1 small can of tomato puree put into your frying pan. chopped onions into your pan. add salt, pepper, basil and oragano and stir fry it countinualy on medium heat so it doesent stick but also to absorb the flavours and the oil. so you have bein stiring only 5 minutes when you put your spageti into a pan boiling salted water. the spageti takes about 10 mins so keep stir frying your sauce continualy until the spageti is done and thats it. 15 minutes simple but try it. if you want you could always drain the can and use olive oil but i dont bother and tuna steaks arent the same not for this dish. all the flavour is in the can so use the oil in the can. if you like this type of food then try this i garrentee you you will love it.
Thank you for introducing me to tonnino tuna, chef john. Love this stuff.
Ciao dall’ Italia!!! 😉 Beautiful recipe! try my own, it’s the South Italian recipe.
https://www.youtube.com/watch?v=8c4INiyqsjo
Simple, easy…most of all Yummy. Love it lots. Thank you.
Check out the recipe: https://www.allrecipes.com/Recipe/221152/Creamy-Tomato-Tuna-Penne-Pasta/
why didn’t you just cook the pasta in the soup to begin with???????
Lol, I made this by accident just one hungry night and now I see this video like it’s gourmet so funny.
As always, another very useful video Helen. I’ve always been a bit uncertain about how to use fennel, but just happened to make a fennel salad last week! Mine contained apple and shredded lettuce though so it was different… Thanks for sharing!
i clicked this video cause i was hoping for a cheap, healthy dinner cause i’m hella poor rn. but alas, you used the fancy tuna and soup
if I used sausage or chicken instead of tuna would I basically do the same thing but swap the protein? comments appreciated x