Mediterranean Summer Breeze Tuna Entrée Food

MEDITERRANEAN TUNA CAPELLINI

Mediterranean Tuna Capellini image

Not far from Tampa, Florida, is a waterfront city rich with Greek influence called Tarpon Springs. This is a dish based on a dish I once tried at a local eatery. It really gives a Mediterranean taste.

Provided by thedailygourmet

Categories Seafood Fish Tuna

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound capellini pasta
3 lemons, zested and juiced
¼ cup extra-virgin olive oil
½ cup grated Parmesan cheese
2 tablespoons minced fresh parsley
2 cloves garlic, minced
½ teaspoon salt
1 pinch crushed red pepper flakes, or to taste
1 (5 ounce) can tuna packed in oil
½ (15.5 ounce) can cannellini beans, drained and rinsed

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

Nutrition Facts : Calories 410.1 calories, Carbohydrate 53.1 g, Cholesterol 9.7 mg, Fat 15.4 g, Fiber 6.8 g, Protein 19 g, SaturatedFat 2.8 g, Sodium 602.7 mg, Sugar 1.4 g

MEDITERRANEAN SUMMER BREEZE COLD YOGURT SOUP

Mediterranean Summer Breeze Cold Yogurt Soup image

You and your friend are sitting at a quaint outdoor café on the Greek Island of Mykonos. The sun is setting and the feel of the summer breeze on your sun tanned skin is so soothing. You have just finished eating a tasty shrimp appetizer, it was mouth watering but a touch on the spicy side. A cold creamy yogurt soup would just hit the spot. Enjoy!

Provided by SkipperSy

Categories European

Time 45m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs yogurt, made from whole milk (3.5% milk fat, 2 lbs = 32 oz.)
cold water
1 pint heavy cream
1 tablespoon salt
2 tablespoons lemon juice
2 tablespoons garlic cloves, minced
8 tablespoons feta cheese, crumbled (French type if possible, less salty)
4 tablespoons olives, kalamata (pits removed and cut up into pieces)
1/2 cup bell pepper (any colors or combo, chopped up)
8 tablespoons spring onions, cleaned and chopped up
8 tablespoons pistachio nuts, shells removed and ground up coarsely (not fine)

Steps:

For each individual bowls; Put 1/2 cup of yogurt in a bowl and then add 1/8 to 1/4 cup cold water (depending on the thickness desired), 1/8 cup cream, 1 teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon minced garlic... all to taste; Then blend until creamy smooth.
Add to each individual bowl, 2 tablespoons feta cheese, 1 tablespoon olives, 2-3 tablespoons bell peppers, 2 tablespoons spring onions; mix slightly.
Sprinkle on top 2 tablespoons of ground pistachio nuts.
Chill prior to serving, enjoy.
.
Notes: This soup is best when using whole creamy milk yogurt which can be found in Greek and Middle Eastern grocery stores; or use your own home make yogurt. You can also serve INDIVIDUAL CUPS instead of bowls of this soup. Simply, reduce the amount of ingredients in each cup. Finally, you can add or substitute some of the vegetables. For example, cut up strawberries (add a pinch of sugar in individual bowls), tomatoes or chopped up hard boiled eggs (Arabic style).

Nutrition Facts : Calories 733.2, Fat 65.1, SaturatedFat 37.4, Cholesterol 217.8, Sodium 2286.8, Carbohydrate 23.6, Fiber 2.6, Sugar 14, Protein 18.2

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