Italian Style Tuna Spread Food

ITALIAN TUNA SALAD

Italian Tuna Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice, from 1 large lemon
1 tablespoon capers, drained and chopped
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
One 15-ounce can cannellini beans, drained and rinsed
One 6.35-ounce jar olive oil-packed tuna, drained
2 cups baby arugula
2 small treviso, cut into 2-inch pieces
1 Belgian endive, cut into 2-inch pieces
1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
1/2 cup fresh Italian parsley leaves

Steps:

Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

ITALIAN TUNA SPREAD

Italian Tuna Spread image

This is part of an antipasti spread. Serve with crostini, Melba toast, or crackers at room temperature. Store in refrigerator covered. To reuse, bring back to room temperature. Do not microwave to reheat. It will turn to goop. Best tuna fish sandwich you will ever have. Use iceberg lettuce, toasted bread, and thin slice of tomato. Yum!

Provided by JBrown

Categories Appetizers and Snacks Antipasto Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

3 (4.5 ounce) cans tuna packed in olive oil, drained
½ cup unsalted butter at room temperature
3 tablespoons capers, drained
1 tablespoon chopped Italian flat-leaf parsley
1 teaspoon lemon juice
salt and ground black pepper to taste

Steps:

Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.

Nutrition Facts : Calories 158.4 calories, Carbohydrate 0.3 g, Cholesterol 44.9 mg, Fat 11.9 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 7.4 g, Sodium 121.4 mg

TUNA CHEESE SPREAD

Tuna Cheese Spread image

The flavor of tuna is very subtle in this thick and creamy spread. It's terrific on crackers or carrot and celery sticks, stuffed in a tomato or used for a sandwich. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 2 cups (8 servings).

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup thinly sliced green onions
1/4 cup mayonnaise
1 tablespoon lemon juice
3/4 teaspoon curry powder
Dash salt
1 can (6 ounces) tuna, drained and flaked
Bread or crackers

Steps:

In a large bowl, combine the first 6 ingredients. Stir in tuna. Serve with bread or crackers.

Nutrition Facts : Calories 177 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 213mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

ITALIAN-STYLE TUNA SANDWICH

Italian-Style Tuna Sandwich image

Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna-the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.

Provided by David Tanis

Categories dinner, lunch, quick, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup Italian parsley leaves, washed and dried
1/2 cup extra-virgin olive oil, plus more as needed
2 garlic cloves, minced
1/4 cup roughly chopped green olives, such as Castelvetrano
3 or 4 anchovy fillets, chopped
1 tablespoon chopped capers
Zest of 1 lemon
Pinch of crushed red pepper
Salt and pepper
1 baguette or 4 ciabatta rolls
Handful of lettuce leaves, arugula or watercress
8 ounces best quality oil packed tuna, drained, in large chunks
4 hard-boiled eggs
Salt and pepper
1 serrano chile, thinly sliced, optional

Steps:

Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 725 milligrams, Sugar 2 grams

ITALIAN-STYLE TUNA SALAD

Italian-Style Tuna Salad image

Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!

Provided by BR Cook

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and ground black pepper to taste
2 slices Italian bread, cubed
3 tomatoes, cut into small pieces
1 medium cucumber, peeled and thinly sliced
1 small onion, thinly sliced
1 (5 ounce) can tuna, drained
20 black olives
1 tablespoon capers

Steps:

Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g

ITALIAN TUNA SPREAD

Italian Tuna Spread image

The Big Book of Appetizers; please do not use water-packed tuna-the texture and flavor are not as good.

Provided by ratherbeswimmin

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (6 ounce) can italian tuna in olive oil (yes, drain the oil)
1 teaspoon fresh lemon juice
2 teaspoons balsamic vinegar
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/4 teaspoon salt
2 -3 thin lemon slices, for garnish
crackers, for serving or baguette, slices for serving

Steps:

Add the tuna, lemon juice, and balsamic vinegar to the bowl of a food processor; process until combined.
Add in the cream, butter, and salt; pulse until well blended.
Transfer to a serving bowl and keep chilled/covered until ready to serve.
Top with the lemon slices as a garnish.
Serve cold with crackers or baguette slices.

Nutrition Facts : Calories 218.2, Fat 12.9, SaturatedFat 4.7, Cholesterol 45.5, Sodium 501.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 23.8

ITALIAN STYLE TUNA SPREAD

Italian Style Tuna Spread image

This is a quick, healthy alternative to the usual tuna salad with mayonaise. Depending on your personal likes or dislikes of vinegar, I would suggest to add the vinegar gradually according to your taste. I prefer to make a sandwich with toast that has been lightly buttered with margarine.

Provided by FoodFromSicily

Categories Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 (6 ounce) can albacore tuna in water
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 pinch sugar
1 pinch salt
fresh ground black pepper (to taste)

Steps:

Drain Tuna , sqeezing out water.
Mash the tuna in a small bowl and add the rest of the ingredients. Serve on bread or toast.

SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)

Sicilian-Style Tuna Steaks (Tonno alla Ghiotta) image

Provided by Gianni Scappin

Categories Fish Olive Onion Tomato Sauté Dinner Raisin Seafood Tuna Healthy Capers Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

6 tablespoons extra-virgin olive oil
4 (5- to 6-ounce) tuna steaks
Salt and freshly ground black pepper
1 large onion, sliced (about 1 cup)
2 garlic cloves, minced
3 tablespoons salted capers, soaked in water for 10 minutes and drained
3 tablespoons minced pitted green olives
1/4 cup raisins
5 plum tomatoes, peeled, seeded, and chopped
1 cup fish stock or water, as needed
2 tablespoons fresh flat-leaf parsley, coarsely chopped
4 to 5 fresh basil leaves, torn
1/3 cup pine nuts, toasted

Steps:

1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

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