Tuna And Olive Dip Food

TUNA AND OLIVE SALAD SANDWICH

Tuna and Olive Salad Sandwich image

Categories Sandwich Fish Leafy Green Olive Onion Pepper No-Cook Picnic Mayonnaise Tuna Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

For tuna salad
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 (6-oz) cans light tuna packed in olive oil, drained
1/2 cup chopped drained bottled roasted red peppers
10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
1 large celery rib, chopped
2 tablespoons finely chopped red onion
1 (20- to 24-inch) baguette
2 tablespoons olive oil
Green leaf lettuce

Steps:

Make tuna salad:
Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
Assemble sandwiches:
Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

TUNA AND OLIVE DIP

Tuna and Olive Dip image

I found this in a magazine in a camp ground kitchen. I'm saving it here to make when I get home to the land of food processors!

Provided by JustJanS

Categories Tuna

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup green olives, pitted
2 tablespoons salted baby capers, rinsed and drained
2 garlic cloves, roughtly chopped
1 teaspoon grated lemon zest
185 g tuna in vegetable oil (do not drain)
2 tablespoons chopped flat leaf parsley
extra virgin olive oil
toasted crostini or sliced baguette, to serve

Steps:

Place the first 6 ingredients in a food processor and process until smoothe, adding a little EVOO if necessary.
Season to taste with freshly ground black pepper and serve with the toasted crostini or baguette.

TUNA WITH CAPERS, OLIVES AND LEMON

Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

Ingredients

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

Steps:

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKPEA AND TUNA DIP

Chickpea and Tuna Dip image

Set the scene for a fun get-together with finger foods you can set out and forget about -- like this delicious, no-fuss dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 2/3 cups

Number Of Ingredients 9

Ingredients

1 can (15.5 ounces) chickpeas, rinsed and drained
1 can (5 ounces) solid white tuna packed in oil, drained
1/4 cup extra-virgin olive oil
1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice
6 anchovy fillets, minced
1/4 small red onion, diced small
3 tablespoons coarsely chopped fresh parsley
Coarse salt and ground pepper
Crackers, for serving

Steps:

In a food processor, lightly pulse chickpeas, tuna, olive oil, lemon zest and juice, and anchovy fillets until well combined. Transfer to a medium bowl and stir in onion and parsley; season with salt and pepper. Serve with crackers.

Nutrition Facts : Calories 186 g, Fat 9 g, Fiber 2 g, Protein 7 g, SaturatedFat 1 g

OLIVE OIL-POACHED TUNA

Olive Oil-Poached Tuna image

You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true. There's this. By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time P1DT1h20m

Yield 2

Number Of Ingredients 6

Ingredients

2 (10 ounce) thick-cut ahi tuna steaks
2 cloves garlic, bruised
6 sprigs fresh thyme
1 pinch red pepper flakes, or to taste
2 cups olive oil, or as needed
sea salt to taste

Steps:

Let tuna rest at room temperature for 10 to 15 minutes.
Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature.
Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.

Nutrition Facts : Calories 608 calories, Carbohydrate 1.3 g, Cholesterol 108.5 mg, Fat 36 g, Fiber 0.3 g, Protein 66.5 g, SaturatedFat 6.6 g, Sodium 271.4 mg

TUNA DIP

Tuna Dip image

Make and share this Tuna Dip recipe from Food.com.

Provided by LAKlosterman

Categories Tuna

Time 30m

Yield 2 cups, 8-12 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 ounce) can tuna in water
8 ounces cream cheese, room temp
2 -3 garlic cloves, crushed
1 dash garlic salt
1 -2 tablespoon mayonnaise (the amount depends on how stiff you want to make the dip, more of the Tuna water, less stiff.)

Steps:

Mix all the ingredients together, let the flavors blend.
Optional add ins: green onions.
olives, green or black, nuts.

More about "tuna and olive dip food"

TUNA DIP - QUICK, EASY & DELICIOUS - LEXA'S RECIPES

tuna-dip-quick-easy-delicious-lexas image

Web Jul 18, 2021 Strain the oil or water off the tuna and give it into the food processor or blender cup. Add the other ingredients, tomatoes, onion, …
From lexasrecipes.com
5/5 (19)
Total Time 10 mins
Category Appetizer
Calories 133 per serving

Tuna And Olive Dip Food

TUNA AND OLIVE SALAD SANDWICH

TUNA AND OLIVE DIP

I found this in a magazine in a camp ground kitchen. I'm saving it here to make when I get home to the land of food processors!

TUNA WITH CAPERS, OLIVES AND LEMON

CHICKPEA AND TUNA DIP

Set the scene for a fun get-together with finger foods you can set out and forget about -- like this delicious, no-fuss dip.

OLIVE OIL-POACHED TUNA

TUNA DIP

Make and share this Tuna Dip recipe from Food.com.

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