Stuffed Tuna Bread Recipe 455 Food

STUFFED TUNA BREAD RECIPE - (4.5/5)

Steps:

• With serrated knife, trim off 1-inch from each end of loaf; set aside. Cut loaf in half, vertically. Hollow out each half, leaving 1/2-inch border (reserve bread pieces). In medium bowl combine cream cheese, celery, parsley, chili sauce, onion and lemon juice. Stir in Chicken of the Sea® Tuna, egg, pimiento and finely crumbled reserved bread; mix well. Evenly divide tuna mixture into two equal portions. Spoon mixture into bread halves. Wrap and refrigerate 2 hours or overnight. To serve cut into 6 slices. Serve warmed or cold. Serving Suggestion: Substitute approximately 2 (6-oz.) cans drained tuna for 1 pouch.

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)

Steps:

• Stir garlic into the olive oil and set aside.
• Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
• Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
• Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
• Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
• Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
• Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

TUNA STUFFED TOMATOES

Steps:

• Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
• In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
• In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
• Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
• Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

STUFFED TUNA STEAKS

Steps:

• Preaheat your grill or broiler.
• Mix together all the ingredients except the tuna and greens.
• Use a sharp, thin-bladed knife to make a small incision on any side of the tuna steak, creating a pocket, being careful not to cut through to the other side.
• You can also make a small cut and then either wiggle the knife around gently or just start slowly easing the inside apart to create a large pocket.
• Place the tuna in the soy mixture, covering each side.
• Remove tuna from liquid, letting excess sauce drip off.
• Toss the greens with the sauce, drenching it in the liquid.
• Stuff the tuna pocket with the greens and seal the opening with toothpicks.
• Grill or broil the tuna, turning once, about 5 minutes per inch of thickness, or however well-done you like your tuna.

ITALIAN STUFFED TUNA SANDWICH (WW)

Steps:

• To prepare salad, in medium bowl, combine lettuce, tuna, onion and capers; set aside.
• To prepare dressing, in small jar with tight-fitting lid or small bowl, combine vinegar, oil, garlic, oregano, pepper and salt; cover and shake well or, with wire whisk, blend until combined.
• Pour dressing over salad; toss to combine.
• Split bread lengthwise almost all the way through; spread open.
• Line bottom half of bread with tomatoes; top evenly with salad mixture.
• Replace top half of bread to enclose.
• Wrap tightly in plastic wrap; refrigerate 2 hours, until chilled and flavors are blended.
• Cut loaf crosswise, through plastic wrap, into 4 equal portions.
• SERVING (ONE-FOURTH OF LOAF) PROVIDES: 1 Fat, 3 1/4 Vegetables, 1 Protein, 2 Breads.
• PER SERVING: 310 Calories, 8 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 759 mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 102 mg Calcium; 6 points.