This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
Spread this on bread or put it into a small plastic dish with bread sticks or crackers.
This pungent Mediterranean specialty makes an addictive appetizer spread or condiment.
Bring the sweet flavor of the tropics to your next summer meal! This blend of distinctive fruit flavors is great with chips, or as a topping for seafood and poultry.
Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.
A spicy banana salsa tops sauteed mahi mahi in this marvelous dish that originated in a restaurant in Oahu. It is so colorful and irresistible that you will be proud to serve it to friends for a fast feast. Present the fish on a bed of fluffy rice, garlanded with sauteed red and yellow bell peppers. Later, tart pineapple sorbet and chewy coconut cookies are refreshing at dessert time.
Blend pungent ingredients--like Kalamata olives, anchovies and capers--to a tasty paste ...perfect with pita, crudite or crackers.
Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.
This is a Korean-inspired version of sushi that uses minced beef and canned tuna instead of raw fish. It's mouthwateringly delicious, but may take some practice.
Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese.
