ARTICHOKE KALAMATA OLIVE SALAD
Make and share this Artichoke Kalamata Olive Salad recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 1h50m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Put the lettuce on the plates.
- Top in order of ingredients listed
- Cheese and vinegar should be last.
- You may also use kasseri cheese in place of the provolone.
- Simply repeat for additional servings.
- For Vegan omit cheese or use a Vegan sub of your choice.
Nutrition Facts : Calories 60.3, Fat 2.1, SaturatedFat 0.3, Sodium 193.8, Carbohydrate 10, Fiber 4.3, Sugar 1.4, Protein 2.6
TUNA AND ARTICHOKE PANINI
Provided by Giada De Laurentiis
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
- Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.
GREEK TUNA PASTA SALAD
ZWT 6. I adapted this recipe from a hot dish in The Little Noodle Cookbook by Patrica Stapley. I like it better cold. The original recipe called for water-packed chunk tuna, but I like to use tuna in olive oil. If you use olive oil packed tuna, you don't drain the can and you can omit 1 tbsp of olive oil from the recipe.
Provided by Pesto lover
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta to al dente stage. Drain and reserve.
- Mix juice of one lemon with olive oil, capers, olives, onion, garlic and tuna.
- Mix pasta with tuna mixture.
- Season with salt and pepper to taste.
- If you are using the feta or hard cooked egg, sprinkle over pasta mixture.
- Slice the other lemon into thin wedges and arrange around the sides of the pasta.
- Sprinkle parsley on top to serve.
Nutrition Facts : Calories 404, Fat 16.6, SaturatedFat 2.9, Cholesterol 66.7, Sodium 257.7, Carbohydrate 43.9, Fiber 3, Sugar 1.7, Protein 20.2
TUNA ARTICHOKE PANINI
Make and share this Tuna Artichoke Panini recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Combine the tuna (don't drain) with the drained, chopped artichokes, red peppers, olives, lemon zest, oregano, parsley and salt and pepper to taste. Set aside.
- In a separate bowl, combine the roasted garlic with the mayonnaise, Dijon, lemon juice and a little bit of salt and pepper.
- Spread the garlic mayonnaise on all four slices of bread, top two slices with provolone, then the tuna-artichoke mixture, then tomato slices and then mozzarella. Top with another slice of rye bread.
- Preheat a panini grill, barbeque or cast iron skillet. Brush tops of both sandwiches with olive oil and flipping that side down, place on the grill. Brush what are now the tops of both sandwiches with more olive oil and close grill or wait to flip once bottom is browned. Sandwiches are done when bread is browned and cheese is melted.
- Slice on an angle and serve.
Nutrition Facts : Calories 1289.8, Fat 74.7, SaturatedFat 29.6, Cholesterol 192.8, Sodium 4254.4, Carbohydrate 55.6, Fiber 9.9, Sugar 8.8, Protein 99.7
ARTICHOKE AND RIPE OLIVE TUNA SALAD
An unusual and rich flavor combination! Serve this salad with sliced tomato on a bed of lettuce or on French bread. Adapted from Delish on msn.
Provided by Sharon123
Categories Tuna
Time 15m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine tuna, artichokes, olives, mayonnaise, lemon juice, oregano and parsley, if using, in a medium bowl. Stir to mix well.
- Place salad in a mound on lettuce leaves along with sliced tomatoes and serve. This also makes a great sandwich on French bread! Enjoy!
HERB AIOLI
Steps:
- In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.
TUNA AND ARTICHOKE PANINI
This delectable recipe is courtesy of Giada De Laurentiis, one of my favorites on the FoodNetwork. It is soooo yummy and easy for luncheon get-togethers and a fun way to dress up tuna.
Provided by Adopted Parisian
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise.
- Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
- Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over.Cover with the bread top.
- Cut the sandwich crosswise into 6 pieces and serve.
TUNA & ARTICHOKE PASTA SALAD
I have been making this light, tangy pasta salad ever since I was at the University of Wyoming in the late 1980s. Made with pantry ingredients, it's quick and easy. A nice lunch or summertime dinner with fresh fruit or hearty bread. Sometimes I add halved cherry or grape tomatoes for a little sweetness. Leftovers are just as good! (Prep time does not include cooking time for pasta.)
Provided by wyogirl2008
Categories Low Cholesterol
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, garlic and capers in a small jar and shake to mix.
- In a separate bowl, combine tuna, olives, artickokes and parsley.
- Gently stir in cooked pasta, drizzle with dressing and toss.
- Add salt and pepper and chill briefly if desired.
- Divide into 2 bowls and enjoy!
GEORGE'S ARTICHOKE TUNA SALAD
Provided by George Duran
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine all the ingredients and mix well. Taste and adjust seasonings. Use as a sandwich filling with your favorite bread. It makes a great open-faced tuna melt by topping the tuna with cheese and putting it under the broiler for a few minutes. Or mound it on top of cooked slices of eggplant or portobello mushrooms for a breadless treat.
KALAMATA BREAD
Provided by Robin Miller : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
- Place dough on a flat surface and knead in olives and rosemary. Roll dough out to a 12-by-8-inch rectangle. Starting from the shorter end, roll up, jellyroll style. Place dough in prepared pan. Brush the top of loaf with olive oil. Bake 15 minutes, until puffed up and golden brown.
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