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Leftover marinated+cooked tuna - now what?

leanneabe Jun 12, 2007 03:46 PM

If I had unmarinated cooked tuna (seasoned with salt + pepper or light spices) I would turn it into tuna salad or make a pasta salad out of it. This one was marinated in loads of ginger and garlic and some soy sauce. It's cooked all the way through, not just seared.

What kind of salad could I make with it? What else do you do with cooked tuna? If I mash it up, would it make a good tuna cake (like salmon cakes)? It's a bit too overcooked for reheating and eating as-is. Help!

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  1. mcel215 RE: leanneabe Jun 12, 2007 03:53 PM

    I would make a platter style salad with mesculin greens and top it with the tuna. Add a little salt & pepper, and drizzle with olive oil, maybe a sqeeze of lemon.

    1. s
      stlSarah RE: leanneabe Jun 12, 2007 03:57 PM

      salad nicoise- cold boiled new potatoes, green beans and some grand little olives, bit of hard boiles egg and a drizzle of dressing over all- the tuna would be right at home with this lot.

      2 Replies
      1. re: stlSarah
        leanneabe RE: stlSarah Jun 12, 2007 05:16 PM

        That actually doesn't sound too bad... we have plenty of eggs and some new potatoes leftover from a camping trip, too. Would you use a vinegarette for this or a creamier dressing?

        1. re: leanneabe
          lunchbox RE: leanneabe Jun 13, 2007 05:58 PM

          I have been eating giant Nicoises for the past two days! I made a quick vinaigrette with shallots, lemon juice, Dijon Mustard, dill, and a canola/olive oil blend. The marinade on the tuna almost doesn't matter.

      2. Homero RE: leanneabe Jun 12, 2007 03:59 PM

        Cut it into slices and put on a rice cracker with a wasabi or sriracha aioli and a little tamago or sliver of pickled ginger on top.

        3 Replies
        1. re: Homero
          z
          zataar RE: Homero Jun 12, 2007 04:54 PM

          I've made very nice tuna salad with kewpie mayonnaise and a little togorashi to fill pressed sushi, the kind made in a wooden mold called oshizushi. A little tuna will make alot of pressed sushi squares. We've served them as an appetizer with edamame before a full Japanese meal.

          1. re: zataar
            leanneabe RE: zataar Jun 12, 2007 05:18 PM

            That reminds me of the musubi my uncle used to make with tuna and a sugar-soy sauce. He'd take them hiking since they didn't have mayo or any other spoilable ingredients. A little tuna does go a long way this way!

            1. re: leanneabe
              Homero RE: leanneabe Jun 12, 2007 09:34 PM

              Both the pressed sushi and the musubi sound yummy. I'll have to try those!

        2. m
          mojoeater RE: leanneabe Jun 12, 2007 10:03 PM

          Seems to me that you could serve it over cold sesame noodles and asian slaw.

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