Italian Tuna Salad Sandwiches In Black Olive Dressing Food

ITALIAN TUNA SALAD SANDWICHES W/ BLACK OLIVE DRESSING

Steps:

• Combine first 7 ingredients in a small mixing bowl. Season with salt and pepper.
• Blanch the snow peas for 1 minute in a small pot of boiling water. Drain and rinse under cold water. Pat dry. Slice snow peas lengthwise into 1/4" strips and toss with 1 tablespoon of the olive dressing.
• Separate tuna with a fork in a medium bowl. Add 6 tablespoons of the dressing and toss.
• Spread insides of the rolls or baguette pieces with the remaining dressing.
• On the bottom halves, arrange snow peas, then onion, then tomatoes, tuna. Top tuna with sliced eggs.
• Close sandwiches and serve.

ITALIAN TUNA SALAD

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-STYLE TUNA SANDWICH

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.

ITALIAN TUNA SALAD SANDWICHES WITH BLACK-OLIVE DRESSING

Steps:

• In a medium bowl, mix the parsley, black olives, olive oil, anchovies, garlic, lemon juice and thyme. Season the dressing with salt and pepper.
• In a small pot of boiling salted water, blanch the snow peas for 1 minute, or until they are bright green and just tender. Drain the snow peas and refresh them under cold water, then pat dry. Slice the snow peas lengthwise into 1/4-inch strips and toss them with 1 tablespoon of the olive dressing.
• In a medium bowl, lightly break up the drained tuna with a fork. Add 6 tablespoons of the olive dressing and toss gently.
• Spread the cut sides of the rolls or baguette pieces with the remaining olive dressing. On the bottom halves of the rolls or baguette pieces, arrange the snow peas, followed by the red onion slices, the tomatoes, tuna and sliced eggs. Close the tuna sandwiches and serve.
• Make Ahead: The tuna sandwiches can be kept at room temperature for up to 3 hours.

TUNA AND OLIVE SALAD SANDWICH

Steps:

• Make tuna salad:
• Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
• Assemble sandwiches:
• Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

CONDIGLIONE (ITALIAN TUNA SALAD)

Steps:

• Turn tuna out onto saucer without flaking.
• Sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
• Let stand at room temperature to marinate.
• Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
• Sprinkle with remaining 1 Tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
• Toss gently to combine.
• Add tuna and toss once.
• Make a bed of romaine leaves on serving platter and spoon salad on center.
• Arrange eggs around edge and sprinkle with olives and cheese.