Artichoke And Tuna Salad Recipes

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.

ARTICHOKE TUNA MELT

Steps:

• Cut bread in half lengthwise (save one half for another use). Brush bread with oil. Place cut side up on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Rub cut sides of garlic clove over bread; discard garlic., In a large bowl, combine the mayonnaise, lemon juice, mustard, garlic powder and pepper. Stir in tuna and artichokes. , Arrange spinach over bread; top with tuna mixture, tomatoes and cheese. Broil for 1-2 minutes or until cheese is melted. Cut into six slices.

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!

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 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!

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.