How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Blackened Tuna with Pickled Vegetables and Garlic Aioli?

You need 8 ingredients. The key ingredients include: 3 qt. red onions, thinly sliced, 3 qt. bell peppers, cut into thin strips, 3 qt. cucumbers, seeded, cut into 1/8-inch-thick slices, 3 cups rice wine vinegar, and more.

Is Blackened Tuna with Pickled Vegetables and Garlic Aioli suitable as seafood?

Yes, Blackened Tuna with Pickled Vegetables and Garlic Aioli falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Blackened Tuna with Pickled Vegetables and Garlic Aioli?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blackened Tuna with Pickled Vegetables and Garlic Aioli Recipe

Name: Blackened Tuna with Pickled Vegetables and Garlic Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 qt. red onions, thinly sliced; 3 qt. bell peppers, cut into thin strips; 3 qt. cucumbers, seeded, cut into 1/8-inch-thick slices; 3 cups rice wine vinegar; 100 each Fresh tuna, cut into 3-oz. pieces; 3 cups Cajun seasoning; 3 cups KRAFT MAYO Fat Free Mayonnaise Dressing; 1/2 cup garlic powder

Blackened Tuna with Pickled Vegetables and Garlic Aioli – a delicious recipe with red onions, bell peppers, cucumbers, rice wine vinegar, Fresh tuna, Cajun seasoning. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

3 qt. red onions, thinly sliced
3 qt. bell peppers, cut into thin strips
3 qt. cucumbers, seeded, cut into 1/8-inch-thick slices
3 cups rice wine vinegar
100 each Fresh tuna, cut into 3-oz. pieces
3 cups Cajun seasoning
3 cups KRAFT MAYO Fat Free Mayonnaise Dressing
1/2 cup garlic powder

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
4266 kcal
Category
Seafood

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Blackened Tuna with Pickled Vegetables and Garlic Aioli

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