Sicilian Tuna And Potato Salad Food

EASY CANNED TUNA RECIPE: RACH'S SICILIAN TUNA PASTA

Steps:

• Bring water to boil for pasta, salt water, and cook a minute less than package directions
• Meanwhile, heat a large skillet over low heat with EVOO, 2 turns of the pan, then add butter over medium heat and let it melt, bubble and begin to brown, then stir in anchovies, reduce the heat to low, cover and melt anchovies into the butter and oil
• Add garlic, calabrian chili paste, and capers, stir, then add tuna, breaking it up, and crank the heat back up a little to heat it through
• Add the vermouth to the sauce and reduce heat to simmer
• Drain pasta, reserving a cup of starchy cooking water
• Add pasta to the brown butter sauce with tuna along with the starchy cooking water, the juice of a lemon and the herbs, then toss and let it absorb all the delicious flavor
• Serve topped with very thinly sliced onions

AUTHENTIC SICILIAN POTATO SALAD

Steps:

• in a large pot boil potatoes and eggs until potatoes are fork tender.
• Rinse potatoes and chill well.
• Peel and dice potatoes into cubes and place in a large bowl.
• Slice peeled hard boiled eggs and add to the potatoes.
• Add remaining ingredients. Mix well being careful not to crush potatoes.
• Adjust amounts of wet ingredients as you go along to however you prefer tartness and moisture.
• Chill well and gently toss before serving.
• (allow time for chilling).

SWEET AND SOUR SICILIAN TUNA

Steps:

• Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.
• Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
• Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.

SICILIAN TUNA AND POTATO SALAD

Steps:

• 1. In a large saucepan, combine the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, about 8 minutes, Rinse under cold water then drain well.
• 2. In a large bowl, whisk the lemon juice, the anchovy paste, if using, and the garlic paste. Whisk in the EVOO until thickened. Add the cooled potatoes, the tomatoes, celery, onion, parsley, caperberries, olives and chile; season with pepper and toss to combine. Add the tuna to the salad and toss gently to flake it. Squeeze the lemon wedges over the salad.

AVOCADO TUNA CHICKPEA SALAD

Steps:

• Whisk together dressing ingredients in jug or jar.
• Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with pepper and extra salt if desired.

TUNA SALAD "SICILIAN STYLE"

Steps:

• Mix all ingridients in a bowl and chill at least 2 hours!

SICILIAN POTATO SALAD

Steps:

• Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

HEALTHY TUNA SALAD

Steps:

• Pour the tuna in a small mixing bowl. Use a fork to break the tuna chunks into very small pieces.
• Add the basil, celery, scallions and lemon juice to the bowl. Use the fork to stir all the ingredients together till well mixed.
• Add extra virgin olive oil to moisten the tuna to your liking. I usually use between 1 and 2 tbsp. Season with salt and pepper to taste; sea salt and freshly ground pepper is best. Serve.

SICILIAN TUNA

Steps:

• Marinate tuna:
• Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
• Grill tuna:
• Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
• Meanwhile, make sauce:
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
• Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.