Bread Salad With Tuna And Capers Recipes

TANGY MEDITERRANEAN TUNA SALAD

Steps:

• Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

RADISH AND CARROT SALAD WITH TUNA AND CAPERS

Steps:

• Slice radishes into very thin rounds. Using a vegetable peeler, peel carrots lengthwise into long, thin slices. Combine 2 tsp. salt and 3 cups ice water in a medium bowl and soak radishes and carrots for 10 minutes. Drain and pat dry.
• Meanwhile, whisk lemon juice, vinegar, mustard, pepper, and remaining 1/4 tsp. salt in a small bowl until combined. Whisk in oil in a slow stream.
• Toss radishes, carrots, and capers in a large bowl with just enough vinaigrette to coat. Divide among 4 plates and top with tuna and parsley; drizzle with remaining vinaigrette and top with a few grinds of black pepper.

GREEK TUNA SALAD ON TOASTED BREAD

Steps:

• Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice.
• Combine tuna, tomatoes, olives, red onion, mayo, capers and pepper in a bowl.
• Place 1 lettuce leaf on four of the slices of bread.
• Top the lettuce evenly with tuna mixture and cover with the remaining bread slices.

VEAL, TUNA AND CAPER SANDWICH

Steps:

• Preheat oven to 350 degrees. Rub veal with oil and sprinkle with salt and pepper. Sear loin on all sides over medium heat until browned, about 5 minutes in all. Roast until medium well, about 1 hour, or until internal temperature registers 140 degrees. Let sit at room temperature until cool, then cover and refrigerate until cold and firm, about 6 hours. Slice into 1/8-inch slices, removing strings as you slice.
• In a food processor, pulse the yolks to blend. With the machine running add 1/2 cup of oil in a steady, slow stream and add 2 tablespoons of lemon juice. Keep processing while pouring in 1 cup more oil, then the tuna, in chunks, then anchovies, capers and remaining lemon juice, and then the remaining oil. Season well with salt and pepper.
• Spread just enough of the tuna sauce over the bottom of a nonreactive loaf pan to cover. Top with a layer of veal and cover with a thin layer of tuna sauce. Repeat until all the veal and sauce are used. Cover and refrigerate 6 to 48 hours.
• To assemble: Spread sauce on one side of all the bread slices. Cover half the slices with the veal, scraping off most of the sauce from the meat. Top with tomatoes and remaining bread, spread sides down. Cut off crusts and cut sandwiches in half.

TUNA SALAD ON OLIVE BREAD WITH ARUGULA

Steps:

• Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves. Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula. Cut sandwiches in half; wrap each tightly in plastic wrap. (Can be made 1 day ahead. Refrigerate.)

TUNA & CAPER PANZANELLA

Steps:

• Dip the bread briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks.
• Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste. Mix everything well and serve.

BREAD SALAD WITH TUNA AND CAPERS

Steps:

• Toast the bread.
• Cut into 1/2-inch cubes; set aside.
• Reserve 2 tablespoons of the dark green scallion stems.
• In a large bowl, whisk the vinegar and salt.
• Add 1/2 cup oil and whisk to combine.
• Add the tuna, tomato, all the chopped scallions except reserved stems, celery, 4 tablespoons capers, and bread.
• Toss and set aside for 15 to 30 minutes at room temperature.
• Toss occasionally.
• Taste a bread cube.
• If it seems too dry, drizzle with a bit more oil or a few tablespoons of cold water.
• If too bland, add up to 1 tablespoon more vinegar and 1 tablespoon more capers.
• Sprinkle each serving with scallion stems.