Italian Tuna Cole Slaw Recipes

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ITALIAN TUNA SALAD



Italian Tuna Salad image

This vibrant Italian Tuna Salad is one of the best things you can do with canned tuna. Easy, healthy recipe with Greek yogurt. No mayo needed!

Provided by Erin Clarke / Well Plated

Categories     Salad

Time 25m

Number Of Ingredients 14

1/3 cup finely chopped dry-packed sun-dried tomatoes or oil-packed sun-dried tomatoes*
1 15-ounce can cannellini beans (rinsed and drained, divided)
1/2 cup non-fat plain Greek yogurt
2 tablespoons extra virgin olive oil
Zest and juice of 1 small lemon (about ¾ teaspoon zest and 3 tablespoons juice)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon onion powder
12 ounces (dry weight) canned wild caught solid pack tuna in water
3 stalks celery (finely diced)
3 tablespoons capers (rinsed and drained)
2 tablespoons finely chopped fresh parsley
English muffins or whole grain bread (optional for serving)
Greens (such as spinach, arugula, or chopped romaine (optional for serving))

Steps:

  • Place the dry-packed sun-dried tomatoes in a small bowl and cover with hot water. Set aside to reconstitute while you prepare the rest of the salad.
  • To a food processor fitted with a steel blade, add 3/4 cup of the beans and the Greek yogurt. Blend until the beans start to become broken up and combined with the yogurt, stopping to scrape down the bowl as needed. Add the olive oil, lemon zest and juice, salt, pepper, and onion powder. Process until smooth, scraping down the bowl once or twice as needed.
  • In a large mixing bowl, flake the tuna, leaving it fairly chunky. Add the celery, capers, parsley, and remaining beans.
  • Drain the sun-dried tomatoes and pat dry. Add them to the bowl with the tuna mixture.
  • Pour the Greek yogurt dressing over the top. With a spatula, gently stir to combine. Switch to a fork, continuing to stir and using the fork to break apart any clumps of ingredients that are sticking together, until the ingredients are evenly distributed.
  • Serve however you like: open face on toasted English muffins or toasted bread topped with arugula (our favorite), on whole grain bread with arugula or spinach as a sandwich, over a bed of greens, or however you like.

Nutrition Facts : ServingSize 1 (of 6), Calories 199 kcal, Carbohydrate 20 g, Protein 19 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 21 mg, Fiber 4 g, Sugar 3 g

ITALIAN TUNA SALAD



Italian Tuna Salad image

We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.

Provided by Food Network Kitchen

Time 45m

Yield 3 servings

Number Of Ingredients 12

4 sun-dried tomatoes
1/4 red onion, minced
1 (12-ounce) can solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives
1 tablespoon capers, rinsed
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1/2 a lemon
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Serving suggestions: whole grain bread or bountiful greens.

Steps:

  • Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
  • Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper. Serve cold, with bread or greens, if desired.

Nutrition Facts : Calories 230 calorie, Fat 15 grams, SaturatedFat 3 grams, Carbohydrate 4 grams, Fiber 1 grams, Protein 29 grams

ITALIAN TUNA COLE SLAW



Italian Tuna Cole Slaw image

This is a great, tasty low-cal/low-carb/hi-protein lunch. Just toss all the ingredients in a tupperware and remember to bring a fork to work. Since the ingredient of the month is cabbage- I thought this would fit in.

Provided by didyb

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

1 (6 ounce) can tuna in water, drained
2 cups premixed coleslaw mix
4 tablespoons creamy low-fat Italian salad dressing

Steps:

  • Put all ingredients in a bowl with a snap-lid.
  • I use 2 big handfulls of the slaw mix- but that isn't an"approved" measurement.
  • Shake well to mix.
  • Keep refrigerated til ready to eat.
  • Can add cheese, olives, tomatoes as desired.

Nutrition Facts : Calories 153.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 39.3, Sodium 758.9, Carbohydrate 5.3, Fiber 1.6, Sugar 3.9, Protein 22.2

ITALIAN TUNA SALAD



Italian Tuna Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons lemon juice, from 1 large lemon
1 tablespoon capers, drained and chopped
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
One 15-ounce can cannellini beans, drained and rinsed
One 6.35-ounce jar olive oil-packed tuna, drained
2 cups baby arugula
2 small treviso, cut into 2-inch pieces
1 Belgian endive, cut into 2-inch pieces
1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
1/2 cup fresh Italian parsley leaves

Steps:

  • Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

LEMONY ITALIAN COLESLAW



Lemony Italian Coleslaw image

Lemon juice imparts refreshing citrus flavor to every bite of crunchy cabbage and fennel slaw.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 12

Number Of Ingredients 10

3 cups thinly sliced fennel bulb (1 large bulb)
3/4 cup sour cream
1 tablespoon sugar
3 tablespoons lemon juice
3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups shredded green cabbage (1 small head)
1/2 cup chopped fresh Italian (flat-leaf) parsley
1/3 cup sliced green onions (about 5 medium)

Steps:

  • In small bowl, mix dressing ingredients; set aside.
  • In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.

Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 3 g, TransFat 0 g

TUNA AND COLESLAW WRAP



Tuna and Coleslaw Wrap image

Entered for safe-keeping. Recommended on SparkPeople.com for children's bag lunches, but it looks like a WW-friendly recipe for me.

Provided by KateL

Categories     Lunch/Snacks

Time 7m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 5

6 ounces tuna in water, drained
1 1/2 cups shredded cabbage
1/2 cup crushed pineapple, drained
1/4 cup reduced-fat coleslaw dressing
4 (8 inch) whole wheat tortillas

Steps:

  • In a bowl, add the tuna, cabbage, pineapple, and dressing. Stir to mix evenly.
  • Top each tortilla with one-fourth of the mixture. Fold both sides of tortilla up over the filling and roll to close.

Nutrition Facts : Calories 82.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 18.7, Sodium 173.3, Carbohydrate 6.4, Fiber 0.9, Sugar 5.3, Protein 11

TUNA ITALIANO



Tuna Italiano image

I just happened to put together a few of my favorite things -- olives, garbanzo beans and tuna -- and it turned out to be a real hit. Hope you enjoy!

Provided by MMJM

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

3 tablespoons olive oil
1 clove garlic, sliced
1 white onion, diced
1 cup water
2 (5 ounce) cans tuna in olive oil
1 (6 ounce) can pitted black olives, drained and chopped
1 (15 ounce) can garbanzo beans, drained and rinsed
½ teaspoon garlic salt
½ teaspoon ground black pepper
1 pound penne pasta
¼ cup grated Romano cheese

Steps:

  • In a large saucepan, heat olive oil over medium heat. Saute garlic in oil until golden. Stir in onion and water and cook until onion is soft. Stir in the tuna with its oil, olives, beans, garlic salt and pepper. Cover, reduce heat to medium-low, and simmer while pasta is cooking.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with tuna mixture, top with Romano and serve.

Nutrition Facts : Calories 580.3 calories, Carbohydrate 69.6 g, Cholesterol 30.2 mg, Fat 23.4 g, Fiber 5.9 g, Protein 25.3 g, SaturatedFat 4.3 g, Sodium 812.1 mg, Sugar 3.3 g

SESAME CRUSTED TUNA WITH ASIAN SLAW



Sesame Crusted Tuna with Asian Slaw image

This is a healthy light dinner perfect for a hot summer night. Even better, it can be on the table in 20 minutes! -Jackie Campbell, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 package (10 ounces) shredded red cabbage (about 4 cups)
1 medium pear, peeled and julienned
1 medium Granny Smith apple, julienned
1 small sweet red pepper, julienned
1/2 cup julienned carrot
2 tablespoons chopped sweet onion
1 cup sesame ginger salad dressing, divided
1/4 teaspoon salt
1/2 cup sesame seeds
4 tuna steaks (6 ounces each)

Steps:

  • Place first six ingredients in a large bowl. Toss with 1/4 cup dressing and salt., Place remaining dressing and sesame seeds in separate shallow bowls. Dip tuna in dressing, then in sesame seeds to coat both sides., In a large skillet, cook tuna over medium-high heat until medium-rare to slightly pink in center, 2-3 minutes per side. Serve with slaw.

Nutrition Facts : Calories 534 calories, Fat 24g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 707mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 7g fiber), Protein 46g protein.

ITALIAN-STYLE TUNA SANDWICH



Italian-Style Tuna Sandwich image

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

1 cup Italian parsley leaves, washed and dried
1/2 cup extra-virgin olive oil, plus more as needed
2 garlic cloves, minced
1/4 cup roughly chopped green olives, such as Castelvetrano
3 or 4 anchovy fillets, chopped
1 tablespoon chopped capers
Zest of 1 lemon
Pinch of crushed red pepper
Salt and pepper
1 baguette or 4 ciabatta rolls
Handful of lettuce leaves, arugula or watercress
8 ounces best quality oil packed tuna, drained, in large chunks
4 hard-boiled eggs
Salt and pepper
1 serrano chile, thinly sliced, optional

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

SESAME TUNA STEAKS WITH ASIAN SLAW



Sesame tuna steaks with Asian slaw image

Try to get the best quality tuna you can for these sesame steaks with a crunchy Asian-style slaw. A quick healthy supper, on the table in 20 minutes

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 9

2 tbsp sesame oil
1 lime , 1/2 juiced, 1/2 cut into wedges to serve
¼ red cabbage , shredded
½ red chilli , thinly sliced
1 yellow pepper , cut into strips
100g beansprouts (make sure they are the ready-to-eat variety)
30g peanuts , toasted and roughly chopped
2 x 2cm-thick tuna steaks
2 tbsp sesame seeds

Steps:

  • Mix together the sesame oil and lime juice with some seasoning, then toss with the red cabbage, chilli, yellow pepper, beansprouts and peanuts.
  • Heat a non-stick frying pan until searing hot. Season the tuna steaks on both sides and turn them in the sesame seeds to coat. Fry for 3 mins each side until the tuna is browned and a sesame crust has formed, but the fish is still pink in the middle. Leave to rest for a few mins, then serve with the slaw and lime wedges for squeezing over.

Nutrition Facts : Calories 535 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 56 grams protein, Sodium 0.5 milligram of sodium

ITALIAN-STYLE TUNA SALAD



Italian-Style Tuna Salad image

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

3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and ground black pepper to taste
2 slices Italian bread, cubed
3 tomatoes, cut into small pieces
1 medium cucumber, peeled and thinly sliced
1 small onion, thinly sliced
1 (5 ounce) can tuna, drained
20 black olives
1 tablespoon capers

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-STYLE CABBAGE SALAD



Italian-Style Cabbage Salad image

Yield Makes 6 Servings

Number Of Ingredients 7

8 cups thinly sliced red cabbage (about 1/2 large head)
1/4 cup chopped Italian parsley
2 tablespoons drained capers
2 tablespoons olive oil (preferably extra-virgin)
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon minced garlic

Steps:

  • Combine red cabbage, parsley and capers in large bowl.
  • Whisk oil, vinegar, 2 tablespoons water and garlic in small bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared up to 3 hours ahead. Cover and refrigerate.)

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