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Salad with tuna and orange

Salad with tuna and orange


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Salad recipe with tuna and orange of of 18-01-2018 [Updated on 20-02-2018]

The salad with tuna and orange is the preparation that I brought to the table today and that fully satisfied my desire to eat light but with taste. It is a simple and colorful dish to bring to the table with extreme ease! For this preparation I used some tuna bresaola, eaten for the first time on this occasion and I admit, really very good.

Method

How to make salad with tuna and orange

Peel the radish and orange.

Wrap the slices of bresaola and place them away from each other on clean and dried lettuce.
Arrange the slices of radishes between one slice of bresaola and the other and the pieces of orange right in the center.

Serve your salad with tuna bresaola with balsamic vinegar.


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Preparation: Scrape the celery of Verona (tuber), wash it and cut it into thin strips (julienne). Remove the radicchio from the root and divide them into leaves which you will quickly pass under running water and drain well. Thoroughly peel and wash the curly endive and an orange with the peel. Also cut the endive and the trevigiana into julienne strips (except for a dozen leaves, the most beautiful, which will be used for decoration). Divide the orange in two halves and cut one into thin wedges. In a suitable salad bowl, mix the trevigiana, endive and celery julienne, then decorate by arranging the orange wedges all around, alternating with the trevigiana leaves left aside. Prepare the dressing: peel and blanch 2 shallots then put them in the blender jar together with the juice of half an orange and that of half a lemon, a teaspoon of ketchup, 100 g of oil, a pinch of salt and one of pepper. Start the appliance at maximum speed, obtaining a perfectly emulsified sauce, which you will collect in a small bowl. Bring the salad to the table with the dressing on the side.

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Whims and whims. by lauretta

today I wanted to offer you this very quick recipe that I had seen on TV, in the daily "Cooked and eaten" strip. a perfect lunch-saving idea to prepare in a few minutes and as I like it, healthy but with taste !!
You will need some Roman cabbage that I love or alternatively you can use broccoli, orange, some anchovy fillets and if you want some black olives as in the original recipe and. voilà lunch is ready !!


1 romanesco cabbage or 1 broccoli
2 oranges
3-4 anchovy fillets
a tablespoon black or taggiasca olives (optional)
salt, pepper, oil

Clean and wash the cabbage and cut the florets (do not throw away the stem! You can use it in the preparation of the soup) and boil it in boiling water for about 7-8 minutes (it must be al dente)

Meanwhile, prepare an emulsion with the orange juice, salt, pepper and oil and stirring with a fork. Coarsely chop the anchovies and olives if you want to add them.

Transfer the cabbage to a bowl and toss with the orange emulsion. Add the anchovies and olives.
Peel the second orange (first if you want you can grate the peel) and cut it into slices
thin.


Add the orange slices and zest and you can serve your salad!


Vagrant recipes

Method:
- peel the oranges in vivo and preserve the juice
- pour the orange juice into a saucepan, pour the curry and bring to a boil and let it reduce as if it were a syrup and add the lemon juice and the acacia or orange blossom honey
- Arrange the peeled oranges on the plate, sprinkle them with the syrup, peppermint and grated orange peel

Cost per portion: 1 euro
Kcal per serving: 87.5
(protein 1.4g, fat 0.2g, carbohydrates 22g, fiber 2.5g)

To know more: It has been observed in many studies that the consumption of citrus fruits can be linked to the prevention of certain types of pathologies, in particular tumors, within a balanced diet. In oranges there are several active ingredients that could provide a contribution to prevention such as flavonoids, limonoids, vitamin C and carotenoids.


The cook in purple

This morning I did a big shopping, one of those that you fill the fridge well and in the evening you are spoiled for choice on what to cook. How beautiful! I bought fish, which although I love it so much, I almost never buy, tuna for me and cod for Elia, tonight we eat both fish, always two menus of course, the day my son and I will eat the same things will be an event to celebrate ! I love tuna, especially raw, I am a lover of Japanese cuisine and consequently I eat it either just seared or raw, I have to feel and see the live and red meat to appreciate it in its maximum explosion of taste. The tuna tartare is a simple and quick dish but that I had never prepared, I want to try and enjoy this tuna steak, with orange instead of lemon and avocado, simple, good, fresh, light . mmmmmm a real marvel!

250 gr raw red tuna
1 avocado
1 orange
fleur du sel to taste
pepper as needed.
1 tsp grated ginger (optional)
1 tablespoon extra-virgin olive oil
1 teaspoon of lime juice

Cut the tuna into small cubes and put it in a deep dish, season with the oil, a pinch of salt, pepper, ginger if you use it and the juice of half an orange. Cut the avocado into cubes, season with salt and pepper and sprinkle with the lime juice. Put a pastry ring on the plates and fill with tuna, avocado and then again tuna, remove it and decorate the "tower" with an orange slice and a drizzle of oil. Serve with toast or carasau bread.


The messy mom

good morning siorre and siorri, all right?
here the princess of the house is cured and this morning she accompanied me to the market to get apricots, to our trusted stall, firm and fragrant, then fresh ricotta and fiordilatte directly from Puglia.
then the bread and a pear and chocolate pastry from the recently discovered baker (I will never forgive myself for having lost all these years of delicacies.), and at home to prepare lunch, at the end of which the little girl will tear at least 4 of the aforementioned apricots .
I made you water huh?
now I increase it with this first, as long as you love raw fish, which has been a great success in my house. little one except that, as always, it does not give me great satisfaction at the table.
but it repays me amply in everything else!

200 gr gluten-free paccheri rigati the pasta factory of gragnano
2 medium zucchini
150/200 gr tuna already subjected to temperature reduction
extra virgin olive oil with sea orange column
black cyprus salt

boil the pasta in salted water for the time indicated on the package.
cut the tuna into small cubes.
wash the courgettes, cut the ends and grate them raw with the appropriate grater

microplane grater elite series
drain the pasta al dente, cool it under running water, put it in a large bowl.
season with orange oil

add the thinly grated courgettes and the tuna cubes.
sprinkle with ground cyprus black pepper.


The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish titled "Calamari salad on tuna carpaccio", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this very good dish.

  • 100 g of bluefin tuna,
  • 1 untreated green lemon,
  • mint,
  • lemon thyme and wild fennel to taste,
  • Salt and Pepper To Taste.,
  • extra virgin olive oil to taste
  • 100 g of baby squid,
  • 1 courgette with flower,
  • 1 untreated orange,
  • extra virgin olive oil to taste,
  • Salt to taste.
  • 20 datterino tomatoes,
  • 1 clove of garlic,
  • 1 chilli,
  • coriander to taste,
  • anchovy fillets in oil to taste,
  • 10 capers,
  • extra virgin olive oil to taste
  • 50 g of stale bread,
  • rosemary to taste,
  • fresh mint to taste

Melt an anchovy fillet in a pan with a drizzle of olive oil. Wash the courgettes leaving all the peel and cut them into very thin strips.

Put the chopped courgettes in cold water and then quickly cook them in boiling water. Drain and put them in the pan where you melted the anchovy making them jump.

Prepare the carpaccio by cutting the fresh tuna into thin slices after having previously chilled it by placing it in the freezer. Marinate the sliced ​​tuna with oil, lemon and soy sauce.

Meanwhile in another pan put a drizzle of oil, the cherry tomatoes cut in half, a few capers and a clove of dressed garlic. Heat everything by adding the squid and cooking them quickly.

In another pan, toast the bread into small pieces. For the dish, using a steel circle, on a base consisting of the seasoned tuna carpaccio, add the cherry tomatoes with the squid, toast and courgette flowers.

Video of the recipe Squid salad on tuna carpaccio

If you are unable to view the video correctly or if you love this site and want to support our work, disable the Adblock for the Cook's Test Recipes site only.


The messy mom

I'm back. physically at least.
I've been glued to the iron for a week, I'm still stunned but slowly I regain a sort of mental balance and get back on track. calmly.
every time I come back from the sea I walk around the house for days as if I were drunk, I don't know what to do, I forget things in the time it takes to get out of one room and into the other, it seems to me that my head is spinning and I would pass the day doing nothing.
I'm confused.
confused and happy.
our sea is very national-popular, I know, especially at the end of June when the Brianza transhumance reaches its moment of maximum splendor.
it is certainly not a tropical or exclusive destination, the beautiful sea is another thing, and the weather this year was not on our side.
yet being there makes me feel good, it relaxes me, perhaps because it is a quiet place, perhaps because I move like at home, I know everything, I am serene, perhaps because it is the first sand my dwarf has placed her feet on, perhaps because they are really holidays, I do the bare minimum for subsistence and hygiene, I leave my whims, my fixations at home, and I get rid of it.
in all.
other than foodblogger. I miss the pans, let alone the varied and balanced diet: a shame!
then I return to the real dimension, I rest my gaze on the clock again, stare at the desolation of the fridge, take up my responsibilities, my daily life. here, I get lost, I feel dumber than usual and it takes me a long time to get going.
then, to want to rage on the moment of psychomotor difficulty, do we want to decide to adopt a stray?
then alè, I no longer understand anything at all.
but, one thing at a time, the neuron struggles.

250 gr organic pearl barley melandri gaudenzio
1 avocado of about 350 gr
200 gr natural tuna
150 gr small mozzarella balls
White pepper
salt
organic lime zest
organic extra virgin olive oil

wash the barley thoroughly then boil it in salted water for about 40 minutes.
in the meantime, peel the avocado and cut the pulp into cubes.
break the tuna fillets with a fork, salt lightly, add the avocado and the mozzarella cut into four parts.
drain the barley, cool it under the jet of cold water, pour over the other ingredients, mix and season with oil, a grind of white pepper and a light grating of lime zest.


Salad with tuna and orange - Recipes

Drain the tuna from the government oil. Coarsely chop a tuna fillet and place a thin layer of this mixture on the bottom of the plates.

7 comments

A beloved classic when I was an omnivore! A hug

I love tuna and beans in any season. your presentations make even a simple salad refined. a big kiss, good evening

Excellent dish I will put the salmon the tuna just can't. Good evening dear a hug,

Simplicity with excellent products is always a winner.

For me a tasty single dish!

Good morning
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Good morning
Loan offers between individuals, fast and reliable
I am a serious and honest person who grants loans ranging from 5,000 & # 8364 to 500,000 & # 8364 to every person looking for a loan of money to cover a need, pay off a debt, carry out a project, reactivate his business, a & # 39 other concern. I ask you to be contacted directly with me.

[email protected]
Whatsapp +39 3891124366

Good morning
Loan offers between individuals, fast and reliable
I am a serious and honest person who grants loans ranging from 5,000 & # 8364 to 500,000 & # 8364 to every person looking for a loan of money to cover a need, pay off a debt, carry out a project, reactivate his business, a & # 39 other concern. I ask you to be contacted directly with me.

[email protected]
Whatsapp +39 3891124366

Salutations,
Loan offers between individuals, fast and reliable
I am a serious and honest person who grants loans ranging from 5,000 & # 8364 to 500,000 & # 8364 to every person looking for a loan of money to cover a need, pay off a debt, carry out a project, reactivate his business, a & # 39 other concern. I ask you to be contacted directly with me.

[email protected]
Whatsapp +39 3891124366

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