Tuna And Artichoke Salad Food

ARTICHOKE AND BEAN SALAD WITH TUNA

Steps:

• 1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
• 2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

ARTICHOKE AND BEAN SALAD WITH TUNA

Steps:

• Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
• Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

TUNA, ARTICHOKE AND PEPPER SALAD

Steps:

• Drain artichokes, reserving 2 tablespoons marinade. Coarsely chop artichokes.
• In large bowl, stir together artichokes, reserved marinade, dill, oil, lemon juice, pepper and garlic. Add spinach, tuna and roasted peppers; toss well. Serve with crackers.

TUNA ARTICHOKE MELTS

Steps:

• Preheat broiler. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon pepper and oregano. Spread over English muffin halves. , Place on a baking sheet. Broil 4-6 in. from the heat until heated through, 3-5 minutes. Sprinkle with remaining cheese; broil until cheese is melted, 1-2 minutes longer.

TUNA AND ARTICHOKE PANINI

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 AND ARTICHOKE SALAD ON KALAMATA OLIVE BREAD WITH PROVOLONE CHEESE AND FRESH HERB AND GARLIC AIOLI

Steps:

• In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
• For the Aioli: In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
• Spread aioli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread. Grill on panini press for 3 to 5 minutes.

TUNA AND ARTICHOKE COOLER-PRESSED SANDWICHES

Steps:

• 1. In a medium bowl, combine the first four ingredients.
• 2. Fill the baguette with the mixture, scatter the basil leaves on top.
• 3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
• 4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

ARTICHOKE AND RIPE OLIVE TUNA SALAD

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!

TUNA & ARTICHOKE PASTA SALAD

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!