PASTA WITH TUNA AND OLIVES
If you want to make a complete meal of this, you can add a green vegetable to the mix (see the variation below). I like to use fusilli because I like the way the tuna gets lodged in the twists of the corkscrews, but other types of pasta, such as penne or spaghetti, will be just fine.
Provided by Martha Rose Shulman
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
- Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
- When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
- When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 575 milligrams, Sugar 6 grams, TransFat 0 grams
ITALIAN-STYLE TUNA SALAD
Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!
Provided by BR Cook
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
- Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g
ITALIAN TUNA AND BLACK OLIVE PESTO TRAMEZZINI
Make and share this Italian Tuna and Black Olive Pesto Tramezzini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 15m
Yield 4 tramezzini
Number Of Ingredients 6
Steps:
- In a bowl, combine the tuna, caperberries, lemon juice, chile flakes and 2 tablespoons black olive pesto; mix gently but mix well.
- Cover and refrigerate until well chilled and ready to serve.
- Lay bread slices on a clean work surface; spread each with about 1 tablespoon of black olive pesto.
- Spread the tuna mixture over half of the slices in a thin but even layer.
- Cover with the remaining slices of white bread.
- Before serving, remove the crusts with a serrated knife and slice diagonally.
Nutrition Facts : Calories 209, Fat 3.4, SaturatedFat 0.8, Cholesterol 23.8, Sodium 555.9, Carbohydrate 26.4, Fiber 1.3, Sugar 2.5, Protein 17.3
ITALIAN TUNA AND SHAVED FENNEL SANDWICH WITH BLACK OLIVE PASTE
Provided by Mitchell Davis
Categories Sandwich Fish Olive Picnic Lunch Tuna Fennel Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F
- Individually wrap the 4 sections of baguette in aluminum foil and set in the oven to warm, about 10 minutes. Trim the fennel bulb of any fronds or stalks and remove a slice or two from the root end. Using a mandoline, a sharp knife, or a food processor, shave the fennel as thin as possible -the shavings should be nearly transparent. Toss the fennel with the lemon juice, olive oil, a pinch of salt, and some pepper. Set aside.
- Remove one of the baguette sections from the oven. Spread the bottom half with a tablespoon or so of the olive paste. Lay on top 2 to 4 slices of preserved lemon, if using. Arrange one fourth of the tuna on the sandwich. Dot with some of the harissa, and top with a scattering of the fennel salad. Close the sandwich and wrap up again with foil. Set aside. Repeat with the remaining bread to form 4 sandwiches. Cut each in half through the foil and serve.
- Leftovers: Assembled sandwiches will keep for eight hours or so, but no more. As they sit, the bread gets a little soggy, but that isn't such a bad thing.
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