Tuna Artichoke Salad Food

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!

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!

GEORGE'S ARTICHOKE TUNA SALAD

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.

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 SALAD

Steps:

• Place the tuna, artichoke hearts, capers, parsley, and creme fraiche in a medium bowl, and stir to combine.
• Season to taste with salt and pepper. Serve on a bed of arugula.

TUNA ANTIPASTO SALAD BOWL

Steps:

• Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
• Toss salad with salad dressing immediately before serving.

TUNA-ARTICHOKE SALAD

Steps:

• Mix artichoke hearts, dill, olive oil, lemon juice, garlic, and black pepper together in a bowl; add spinach, tuna, and red bell pepper and toss.

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 WITH BLACK-EYED PEA AND ARTICHOKE SALAD

Steps:

• To make the oil, puree the tomatoes in a food processor. Strain through a fine-mesh sieve. Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
• Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil. Reduce the heat and simmer until the peas are tender, about 40 minutes. Drain and remove all but the peas. Place in a large bowl and toss in the vinegars and 1 tablespoon of oil. Let cool.
• Preheat the oven to 400 degrees. Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil. Roast until tender, about 15 minutes. When cool, toss with the peas, along with the salt, pepper and scallions. Set aside at least 30 minutes.
• To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat. Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes. Let stand for 10 minutes. Slice thinly across the grain. Season with salt and pepper.
• Shake or stir the tomato oil and drizzle it around the edge of 4 plates. Mound the salad in the center of the plates and lay the tuna over the top. Garnish with parsley and serve.