ITALIAN TUNA SPREAD
This is part of an antipasti spread. Serve with crostini, Melba toast, or crackers at room temperature. Store in refrigerator covered. To reuse, bring back to room temperature. Do not microwave to reheat. It will turn to goop. Best tuna fish sandwich you will ever have. Use iceberg lettuce, toasted bread, and thin slice of tomato. Yum!
Provided by JBrown
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 0.3 g, Cholesterol 44.9 mg, Fat 11.9 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 7.4 g, Sodium 121.4 mg
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
ITALIAN STUFFED TUNA SANDWICH (WW)
Make and share this Italian Stuffed Tuna Sandwich (Ww) recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare salad, in medium bowl, combine lettuce, tuna, onion and capers; set aside.
- To prepare dressing, in small jar with tight-fitting lid or small bowl, combine vinegar, oil, garlic, oregano, pepper and salt; cover and shake well or, with wire whisk, blend until combined.
- Pour dressing over salad; toss to combine.
- Split bread lengthwise almost all the way through; spread open.
- Line bottom half of bread with tomatoes; top evenly with salad mixture.
- Replace top half of bread to enclose.
- Wrap tightly in plastic wrap; refrigerate 2 hours, until chilled and flavors are blended.
- Cut loaf crosswise, through plastic wrap, into 4 equal portions.
- SERVING (ONE-FOURTH OF LOAF) PROVIDES: 1 Fat, 3 1/4 Vegetables, 1 Protein, 2 Breads.
- PER SERVING: 310 Calories, 8 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 759 mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 102 mg Calcium; 6 points.
Nutrition Facts : Calories 389.4, Fat 11.9, SaturatedFat 2, Cholesterol 17.6, Sodium 888.6, Carbohydrate 46.2, Fiber 4, Sugar 5.5, Protein 23.2
STUFFED ITALIAN DELI SANDWICH
Enjoy the taste of a Stuffed Italian Deli Sandwich from your kitchen. Our Stuffed Italian Deli Sandwich features faves like mortadella, capicola & salami.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cut thin slice off top of bread loaf; reserve for later use. Remove bread from inside of bottom of loaf, leaving 1/2-inch-thick shell. Discard removed bread or reserve for another use.
- Spread half the pesto sauce evenly onto inside of bread shell; fill with layers of half each of the meats and provolone. Top with bruschetta. Repeat layers of meats and provolone; top with onions and peppers. Sprinkle with Parmesan.
- Spread remaining pesto sauce onto cut side of top of bread; place, cut side down, over sandwich, pressing firmly into sandwich filling to secure. Wrap tightly with foil; place on baking sheet. Top sandwich with second baking sheet.
- Bake 25 to 30 min. or until sandwich is heated through.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1180 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 2 g, Protein 18 g
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