Mediterranean Tuna Cold Plate Food

10-MIN MEDITERRANEAN TUNA SALAD (BOLD & HEALTHY)

Steps:

• To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
• To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
• Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.

MEDITERRANEAN TUNA STEAKS

Steps:

• In a large skillet over medium heat, warm 3 tablespoons of the olive oil.
• Add the onion and saute until it begins to soften, about 3 minutes.
• Add the minced garlic and saute until golden, about 2 minutes longer.
• Stir in the tomatoes, basil and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
• Remove from heat and set aside.
• Lightly season the tuna steaks on both sides with salt and pepper.
• In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.
• Add the crushed garlic and cook, stirring often, until golden, about 2 minutes. Remove and discard the garlic.
• Add the tuna steaks to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 - 3 minutes per side.
• Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes (sauce will thicken a little more).
• Transfer tuna steaks and sauce to plates and garnish with parsley.

MEDITERRANEAN TUNA MELTS

Steps:

• Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
• Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad.

MEDITERRANEAN TUNA STUFFED TOMATO

Steps:

• Place tuna, green & red peppers, capers, pistachios, parsley flakes, and purple onion in medium size bowl.
• Make dressing by placing all ingredients into a blender or mini chopper; pulse until oil is emulsified.
• Pour over tuna mixture.
• Add parmesan and mix well.
• Chill until ready to serve.
• Cut tomatoes; place stem side down and cut into wedges without cutting all of the way through the tomato; gently spread wedges to form bowl for the tuna salad.
• Fill each tomato with a tad more than ½ cup of the tuna.
• Serve on a piece of leaf lettuce to add color to the plate.