Mediterranean Tuna Food

MEDITERRANEAN TUNA

Steps:

• Mix tuna, olives and dressing until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve with the crackers.

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 SALAD

Steps:

• Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
• Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
• Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
• Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

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 CAPELLINI

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.

MEDITERRANEAN TUNA SALAD

Steps:

• In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna., Serve over lettuce. Sprinkle with cheese if desired.

MEDITERRANEAN TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
• Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
• Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

HEALTHIER MEDITERRANEAN TUNA SALAD

Steps:

• Combine tuna, onion, and parsley in a medium bowl.
• Whisk oil, lemon juice, lemon zest, salt, and pepper to make the dressing. Toss with the tuna mixture.

MEDITERRANEAN TUNA CASSEROLE

Steps:

• Cook fettuccine by following the package directions; drain.
• In a large skillet, sauté onion in hot melted butter over medium heat until tender.
• Remove skillet from heat; stir in soup, tuna, artichoke hearts, milk, mozzarella, tomatoes, olives, and thyme.
• Stir in cooked fettuccine.
• Transfer mixture to a greased 2-quart casserole.
• Sprinkle with parmesan cheese.
• Bake, covered, in a preheated 350°F oven for 20 minutes.
• Uncover and bake about 20 more minutes or until casserole is bubbly.
• Let stand 10 minutes before serving.

MEDITERRANEAN TUNA SANDWICH

Steps:

• Using a small bowl, mix olive oil and red wine vinegar together.
• Place onions in mixture and let marinate while you prepare the rest of the ingredients.
• When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions.
• Follow with capers and olives, tuna, tomato, leaf green, drizzled lightly with oil-vinegar mixture and top slice of bread.
• Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich!

EASY MEDITERRANEAN TUNA MELT

Steps:

• Heat broiler. In a bowl, combine first 8 ingredients (through mustard); season with salt and pepper.
• Lay bread, cut side up, on a broiler-proof baking sheet; top with tuna mixture. Sprinkle with Parmesan. Broil until golden, 2 to 4 minutes. Cut into pieces; serve.