Tuna And Artichoke Salad On Kalamata Olive Bread With Provolone Cheese And Fresh Herb And Garlic Aioli Food

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ARTICHOKE KALAMATA OLIVE SALAD



Artichoke Kalamata Olive Salad image

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

1 cup chopped romaine lettuce
1/4 cup marinated artichoke hearts
1/4 cup grape tomatoes, halved
2 tablespoons baked kalamata olives
1 tablespoon red onion, chopped
1 tablespoon shaved provolone cheese (optional)
1 teaspoon balsamic vinegar

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



Tuna and Artichoke Panini image

Provided by Giada De Laurentiis

Time 15m

Yield 6 servings

Number Of Ingredients 11

3/4 cup pitted kalamata olives
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6-ounce) cans tuna in olive oil, drained
1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 (16-ounce) ciabatta bread, halved horizontally
1 tomato, diced

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



Greek Tuna Pasta Salad image

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

2 small lemons
8 ounces spiral noodles
3 tablespoons olive oil
2 tablespoons capers
12 kalamata olives, pitted and coarsely chopped
2 tablespoons red onions, finely chopped
1 garlic clove, minced
1 (7 ounce) can tuna, drained (if packed in anything other than olive oil)
2 tablespoons fresh parsley, chopped
1/4 cup crumbled feta cheese (optional)
1 hard-boiled egg, chopped (optional)
salt and pepper

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



Tuna Artichoke Panini image

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

1 (6 ounce) can tuna in olive oil
1 (6 ounce) jar artichoke hearts packed in oil, drained & chopped coarsely
1/8 cup sliced roasted red pepper
1/3 cup pitted kalamata olive, sliced thinly
1 teaspoon minced lemon zest
3/4 teaspoon dried oregano
1 tablespoon chopped fresh flat-leaf parsley
salt and pepper
1/2 head roasted garlic
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 slices light rye bread
1 tomatoes, sliced thinly
4 slices provolone cheese
8 slices mozzarella cheese
olive oil

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



Artichoke and Ripe Olive Tuna Salad image

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

2 (6 ounce) cans chunk light tuna, drained and flaked
1 cup chopped canned artichoke heart (or use marinated artichokes)
1/2 cup chopped ripe olives (black or kalamata is good)
1/3 cup mayonnaise (to taste)
2 teaspoons lemon juice
1 1/2 teaspoons chopped fresh oregano (1/2 teaspoon dried- or try thyme for a change)
1 tablespoon chopped fresh parsley (optional)
sliced tomatoes (otpional)
lettuce leaf (optional)

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



Herb Aioli image

Provided by Geoffrey Zakarian

Categories     condiment

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 8

1/2 cup mayonnaise, such as Kewpie
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/4 cup fresh dill, roughly chopped
1 teaspoon white wine vinegar
1 teaspoon hot sauce
1 clove garlic, grated
Kosher salt

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



Tuna and Artichoke Panini image

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

3/4 cup pitted kalamata olive
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
1/4 cup mayonnaise
2 (6 ounce) cans tuna in olive oil, drained
1 (12 ounce) jar marinated artichokes, drained and coarsely chopped
1 teaspoon fresh lemon juice
1/2 teaspoon fresh ground black pepper
1 (16 ounce) ciabatta, halved horizontally
1 tomatoes, diced

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



Tuna & Artichoke Pasta Salad image

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

1 tablespoon olive oil
1 teaspoon olive oil
1 -2 tablespoon fresh lemon juice, to taste
2 minced garlic cloves
1 tablespoon capers
1 (5 ounce) can tuna, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (6 ounce) jar marinated artichoke hearts, drained and coarsley chopped
2 tablespoons fresh parsley
2 cups cooked spiral shaped pasta (I use multi-grain or whole wheat)
salt, to taste
fresh ground black pepper, to taste

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



George's Artichoke Tuna Salad image

Provided by George Duran

Time 10m

Yield 2 cups

Number Of Ingredients 9

2 (6-ounce) cans solid white tuna in water, drained
1 cup mayonnaise
4 canned artichoke hearts, chopped
2 scallions, chopped, white and green parts
2 tablespoons chopped cilantro leaves
1 lemon, juiced
6 dashes hot sauce, or to taste
Kosher salt
Freshly ground black pepper

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



Kalamata Bread image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

Cooking spray
1 pound fresh or frozen bread dough, thawed according to package directions
1 cup reserved Nicoise olives, coarsely chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon olive oil

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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