Recipe: Cucumber and Celery Salad with Tuna

Ingredients

• 2 teaspoons poppy seeds
• 3 tablespoons rice vinegar
• 2 tablespoons extra-virgin olive oil
• 2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
• 3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
• 2 cans (5 ounces each) solid white tuna in water, drained and flaked
• Coarse salt and ground pepper

Directions
In a medium bowl, stir together poppy seeds, vinegar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.


COOK'S NOTES
Cucumbers and celery add crunch without calories, while tuna contributes protein.
Pack this crisp salad full of summery flavor in to a pita pocket for a quick and easy lunch.

Tuna Salad

Ingredients

• 3 tablespoons mayonnaise
• 1 tablespoon nonfat plain Greek yogurt
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• Salt and pepper
• 1 can (5 ounces) solid light tuna packed in water, drained and flaked
• 1 stalk celery, halved lengthwise and thinly sliced
• 1/2 Granny Smith apple, peeled and grated
• Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving

Directions

Whisk together mayonnaise, yogurt, and lemon zest and juice; season with salt and pepper. Stir in tuna, celery, and apple. Serve with bread, onion, cucumber, and sprouts.

Recipe : Almond Encrusted Tuna

* Serve this Almond Encrusted Tuna with baby salad greens, rice and a glass of Estancia Pinot Noir.
* Fresh Tuna is best eaten rare to medium rare
.
Ingredients

• 2 (8 oz) yellowfin tuna steaks
• 2 cups Estancia Pinot Noir
• 2 cups toasted almonds, lightly salted and peppered
• 1/4 cup  corn starch (optional)
• 1 Tbsp cracked pepper flakes
• Raspberries
• salt & pepper
• 2 Tbsp olive oil
• 2 Tbsp  butter

Directions

1. Marinate tuna steaks for 1 hour in Estancia Pinot Noir.
2. Fine chop 1 1/2 cups of almonds and pepper flakes in coffee grinder or kitchen aid mixer, combine with corn starch on flat plate.
3. Remove steaks from wine, let drain on paper towel.
4. Coat well both broad sides of each steak with almond breading mix, let set 5 minutes.
5. Pre-heat non stick pan to medium high heat, add oil sear 1-2 minutes on each side or until nut coating is golden brown, remove from pan, set on service platter. * fresh Tuna is best eaten rare to medium rare
6. Lower heat to medium, deglaze pan with Estancia Pinot Noir, reduce wine by 2/3, add raspberries.
7. Remove from heat, add butter and remainder of nuts, serve around tuna on plate or platter.

Spicy Crunchy Tuna Bites

Ingredients:

• 1/2 lb Tuna, raw sushi-grade

• 1 small cucumber (English Cucumbers work better without the seeds and "mushy" center

• 1/4 tsp garlic powder

• 1 tbsp. green onion

• 1 nori (a dried seaweed sheet, opt for the darkest and most tightly "knit"

• 1/4 cup Greek yogurt

• Salt to taste

• Hot sauce (optional, to taste- Siracha works best)

Directions:

1.Slice the cucumber into 1/4 inch thick circles and lay out onto a plate.

2.Dice the tuna and green onions and throw them into a medium mixing bowl.

3.Into the bowl, add the Greek yogurt, hot sauce, garlic powder and salt. Make sure to taste and adjust the salt to your preference.

4.Scoop about 1 Tbsp of tuna onto each cucumber and garnish with additional sriracha and sliced nori (if desired.) Alternatively, if you want it to taste even more like sushi, mix some extra minced nori into the tuna mixture.