Tuna Chopped Black Olive Sandwich Food

TUNA & CHOPPED BLACK OLIVE SANDWICH

Steps:

• 1. Open Tuna pouch and put tuna in bowl.
• 2. Chop scallions and green bell peppers.
• 3. Add scallions green bell peppers to Tuna.
• 4. Add Mayonnaise and blend. Mixture should be of moist consistency and not dry but not to wet either.
• 5. Open can of Chopped Olives and add to Tuna. Blend well.
• 6. Spread mixture between two slices of French Bread. I prefer Sourdough but it is your preference. Enjoy

TUNA AND OLIVE SALAD SANDWICH

Steps:

• 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 WITH CAPERS, OLIVES AND LEMON

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.

OLIVE OIL POACHED ALBACORE TUNA, REMOULADE, AND CHEDDAR CHEESE SANDWICHES

Steps:

• Place the rosemary, bay leaves, and lemon slices along the bottom of a medium saucepan. Arrange the tuna on top, and pour the oil over to cover completely. Sprinkle with the salt and pepper. Cook over low heat for about 8 to 10 minutes, until the first bubble appears in the oil. (It should still be cool enough to be able to dip your finger in it.)
• Immediately remove the pan from the heat, flip each piece of fish over, and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, until it's cooked all the way through. Remove the tuna and refrigerate. Strain the oil and reserve for the Remoulade, chilling it for at least 30 minutes, or until cooled to room temperature.
• Prepare Remoulade, as described in the recipe below.
• Place the tuna in a medium bowl and, using your fingers, flake it into large chunks. Add 3/4 cup of the Remoulade and mix to combine. Season with salt, pepper, and lemon juice, to taste. If you like, add the remaining Remoulade.
• Adjust the oven rack to the upper position, and preheat the boiler.
• Toast the bread, and the rub 1 side of each slice with the garlic clove. Place on a baking sheet, garlic side up.
• Pile the tuna unevenly over the bread. Crumble the cheese and scatter it unevenly over the center, leaving a 1-inch border of tuna around the edge. Heat under the broiler for about 30 seconds, until the cheese is melted. Squeeze a few drops of lemon juice over and sprinkle with chives.
• In the bowl of an electric mixer or in a medium stainless steel bowl, whisk the egg yolk, salt, and mustard by hand. Slowly drizzle in the oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon each of the lemon juice and water.
• Once you've added almost half of the oil, place the bowl in the mixer fitted with the whisk attachment, and mix on medium speed, or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining oil is completely incorporated and the sauce is thickened.
• Stir in the red onion, capers, cornichons, tarragon, and parsley. Season with lemon juice and salt, to taste.

BLACK OLIVE SPREAD

Steps:

• Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

MEDITERRANEAN-STYLE TUNA AND OLIVE SANDWICH

Steps:

• In a large bowl place chopped roasted red peppers, Kalamata olives, onion and celery; toss to combine; add in the tuna and gently toss leaving the tuna in small chunks.
• In a small bowl whisk together the mayo with 2 tablespoons lemon juice and minced garlic; add to the tuna mixture and toss gently to combine then season with salt and pepper (at this point you may cover and refrigerate for upt to 24 hours).
• Using a serrated knife slice the baguette into 4 even pieces, then slice each piece in half.
• Brush the sides of the bread with olive oil then sprinkle lightly with salt and pepper (you may lightly toast the sliced part of the bread in a skillet if desired).
• Place lettuce leaves onto each bottom half of bread slice, then pile/divide the tuna mixture over the lettuce, if desired lay tomato slices over the tuna.
• Top each with a slice of bread.

ITALIAN TUNA SALAD SANDWICHES W/ BLACK OLIVE DRESSING

Steps:

• Combine first 7 ingredients in a small mixing bowl. Season with salt and pepper.
• Blanch the snow peas for 1 minute in a small pot of boiling water. Drain and rinse under cold water. Pat dry. Slice snow peas lengthwise into 1/4" strips and toss with 1 tablespoon of the olive dressing.
• Separate tuna with a fork in a medium bowl. Add 6 tablespoons of the dressing and toss.
• Spread insides of the rolls or baguette pieces with the remaining dressing.
• On the bottom halves, arrange snow peas, then onion, then tomatoes, tuna. Top tuna with sliced eggs.
• Close sandwiches and serve.