TUNA AND OLIVE SALAD SANDWICH
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, OLIVE AND ANCHOVY SALAD
Make and share this Tuna, Olive and Anchovy Salad recipe from Food.com.
Provided by flibble
Categories Lunch/Snacks
Time 14m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Before starting, remove the anchovies from the oil they come in and marinade in balsamic vinegar for 1hr minimum. Try to remove as much oil as possible. I buy a 100g jar of anchovies in olive oil, drain, and replace the oil with vinegar. Store this in the fridge for on demand de-salted marinated anchovies
- Cook the penne in a pan of boiling water. Go easy on the salt - there'll be enough from the anchovy.
- Whilst the pasta cooks, drain olives if tinned, and cut them in half.
- Trim and peel the carrot, and chop in to a thick julienne - strips 0.5cm (1/4") thick.
- Trim the spring onion, removing as little as possible of the root (white) end, and most of the 'leaf' end. Finely mince this, and the garlic.
- Remove the anchovy from vinegar, and mince very finely.
- Rince the green been and the lettice, and roughly chop.
- When the pasta is al-dente (cook until edible, but firm), add some cold water so the pasta can cool slightly, and drain well.
- Combine all ingredients.
- Stir well and season.
- Enjoy!
Nutrition Facts : Calories 570.3, Fat 12.2, SaturatedFat 2.3, Cholesterol 40.1, Sodium 420.5, Carbohydrate 87.2, Fiber 13.3, Sugar 2.7, Protein 29.6
ITALIAN-STYLE TUNA SANDWICH
Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna-the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.
Provided by David Tanis
Categories dinner, lunch, quick, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
- Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 725 milligrams, Sugar 2 grams
TUNA WITH CAPERS, OLIVES AND LEMON
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
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
TUNA CAESAR WITH ANCHOVIES & CAVOLO NERO
A fresh twist on the classic Caesar salad with thick tuna steaks, this dish is rich in vitamin C, omega-3 and calcium
Provided by Jane Hornby
Categories Lunch, Main course, Starter
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the bread with 1 tsp oil, season, then scatter over a baking sheet. Bake for 10-12 mins or until crisped and golden.
- Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside.
- Gently heat the remaining oil in a non-stick frying pan. Add the anchovies and garlic, and cook for 1 min, mashing the anchovy to create a purée. Scrape into a into a large bowl, then stir in the mayo, buttermilk, mustard, Worcestershire sauce and Parmesan, plus the rest of the lemon zest and 1 tbsp lemon juice to make a loose dressing. Tumble the leaves into the dressing and massage well to make sure they are well coated. Leave for 5 mins so that the dressing begins to soften the cavolo nero.
- Wipe out the frying pan and set over a high heat. Sear the tuna for 2-3 mins each side until just pink in the middle, or longer if you prefer. Let it rest on a plate for 1-2 mins. Pile the dressed cavolo nero onto plates, top with the fish, then scatter with the shaved Parmesan and croutons. Drizzle with a little more extra virgin olive oil, if you like, then serve with the rest of the lemon, cut into wedges.
Nutrition Facts : Calories 747 calories, Fat 38 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 66 grams protein, Sodium 1.9 milligram of sodium
MAIN DISH SALAD WITH TUNA AND VEGETABLES
For the past couple of decades restaurant menus have named any salad that features tuna, whether fresh or canned, raw or cooked, a Niçoise salad. Few of them resemble the traditional summer salad of Nice made with tomatoes and thin-skinned green peppers, cucumbers and other local vegetables such as fava beans and baby artichokes, olives, anchovies, hard-cooked eggs and oil-packed tuna. I often make a meal of a tuna, potato and vegetable salad. If tomatoes are out of season, I shred a carrot; and if green beans don't look good I use broccoli. Make sure to include lots of minced fresh herbs.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6 as a main dish
Number Of Ingredients 14
Steps:
- In a small bowl or pyrex measuring cup, whisk together the vinegar and lemon juice with the garlic, salt, pepper, and Dijon mustard. Whisk in the olive oil and yogurt if using.
- Steam the potatoes above 1 inch simmering water for 10 to 15 minutes, until tender. Transfer to a large salad bowl, aand season with salt and pepper. Add the tuna and while the potatoes are hot toss with 1/4 cup of the dressing. Season with salt and pepper to taste.
- If using green beans, bring a pot of generously salted water to a boil, and fill a bowl with ice water. Add the green beans to the boiling water and cook 4 to 5 minutes, until just tender. Transfer to the ice water, cool and drain. Dry on paper towels. If using broccoli, steam for 5 minutes, refresh with cold water, and dry on paper towels. Add the cooked vegetables to the salad bowl, along with the red or green pepper, carrots if using, and half the herbs, and toss together with another 1/4 cup of the dressing.
- Assemble the salad: Either add the remaining ingredients to the salad bowl and toss with the remaining dressing, or toss the salad greens and remaining herbs with the remaining dressing and pile onto a platter or wide salad bowl. Top with the potato-tuna-vegetable mixture and garnish with the tomatoes, olives and eggs.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 23 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 873 milligrams, Sugar 3 grams, TransFat 0 grams
More about "tuna olive and anchovy salad food"
NICOISE SALAD (FRENCH SALAD WITH TUNA) | RECIPETIN EATS
From recipetineats.com
5/5 (12)Servings 4Cuisine FrenchCategory Salad Meal
- Blanch beans: Boil green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.
CLASSIC MAYO-DRESSED TUNA SALAD SANDWICHES RECIPE
From seriouseats.com
5/5 (5)Total Time 25 minsCategory Lunch, Dinner, Sandwiches, SandwichCalories 636 per serving
SAVORY TUNA & ANCHOVY SALAD - BIGOVEN
From bigoven.com
NIçOISE SALAD (FRENCH SALAD WITH TUNA) - THE …
From themediterraneandish.com
PAN BAGNAT (FRENCH TUNA SANDWICH) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
A CLASSIC FRENCH SALAD NIçOISE RECIPE WITH TUNA, …
From whatdadcooked.com
GRILLED STRIP STEAK WITH ANCHOVY GARLIC BUTTER - FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 5Difficulty Easy
STACKPATH - LINDSAY
From ilovelindsay.com
TUNA AND ANCHOVY PASTA - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
KITCHEN HACKS: WHEN TO USE WHICH TYPE OF OLIVE OIL - CNN PHILIPPINES
From cnnphilippines.com
LINGUINE W/ OLIVE, ANCHOVY AND TUNA SAUCE RECIPE - FOOD.COM
From food.com
RACHAEL RAY’S FAVORITE COMFORT FOOD COSTS LESS THAN $10 TO MAKE
From allrecipes.com
LINGUINE WITH ANCHOVIES AND TUNA RECIPE | BON APPéTIT
From bonappetit.com
11 BEST CANNED TUNAS ON THE MARKET, AND 3 TO STAY AWAY FROM
From eatthis.com
TUNA & POTATO SALAD (ITALIAN STYLE) | RECIPES | MOORLANDS EATER
From moorlandseater.com
TUNA SALAD WITH BITTER LEAVES AND ANCHOVY DRESSING RECIPE
From you.co.uk
ANCHOVY AND TUNA SALAD RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
TUNA SALAD WITH ANCHOVIES - 7 RECIPES | BONAPETI.COM
From bonapeti.com
EASY SALAD RECIPES TO HELP YOU CLEAN OUT THE FRIDGE - WOMEN'S …
From womenshealthmag.com
SPANISH SALAD WITH ORANGES, ANCHOVIES & TUNA - SPAIN ON A FORK
From spainonafork.com
BRING CHICKEN CAESAR PASTA SALAD TO YOUR NEXT POTLUCK
From thepioneerwoman.com
TUNA SALAD RECIPE WITH POTATO AND ANCHOVY | HOUSE & GARDEN
From houseandgarden.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love