ITALIAN TUNA SALAD TOSS
Gather ingredients, layer, then eat! This Italian Tuna Salad Toss is just that simple-and it's a Healthy Living recipe, too!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Cover serving platter with greens.
- Arrange artichokes, tuna, beans and tomatoes over greens.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 100, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
ITALIAN TUNA TOSS
Betty Crocker Healthy Heart Cookbook shares a recipe! Easy to throw together, this veggie-packed salad will wow your dinner guests.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Toss all ingredients except dressing and bacon flavor bits in large salad bowl; refrigerate.
- Just before serving, toss with dressing and bacon flavor bits.
Nutrition Facts : Calories 165, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg
ITALIAN TUNA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
TUNA ITALIANO
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
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
TOSSED ITALIAN SALAD WITH TUNA
Drizzle on dressing to complete our Tossed Italian Salad with Tuna! Artichoke hearts, mozzarella and more give this tossed Italian salad its Italian cred.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Toss all ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
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-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-AMERICAN STYLE TUNA MELTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler.
- In a large bowl, combine the anchovy paste with extra-virgin olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine. Lightly butter each side of the rolls, and toast on each side under the broiler. Fill the rolls with the tuna salad and top with cheese. Arrange on a sheet pan and broil until the cheese melts. Transfer to serving plates and serve.
ITALIAN TUNA SALAD TOSS (DIABETIC)
This sounds like it would be a great lunch-time salad. Cooking time does not include time to cook the green beans. From the American Diabetes Association.
Provided by lazyme
Categories Tuna
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place greens on serving platter.
- Arrange artichokes, tuna, beans, and tomatoes over greens.
- Top with dressing.
- Serving size: 2 cups.
- Exchanges Per Serving: 2 Vegetable, 1 Lean Meat.
Nutrition Facts : Calories 133.8, Fat 2, SaturatedFat 0.5, Cholesterol 20, Sodium 835.7, Carbohydrate 15.9, Fiber 6.1, Sugar 5.7, Protein 15.1
ITALIAN TUNA SALAD
"This fresh, colorful salad has a nice crunch," reports Lois Gelzer of Standish, Maine.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Add dressing and toss to coat. Fold in tuna. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 288mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
ITALIAN TUNA TOSS
Easy to throw together, this veggie-packed salad will wow your dinner guests. This can also be made with chicken instead of tuna. (cook time is for bacon)
Provided by Barb G.
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Toss all ingredients except dressing and bacon in a large salad bowl; Refrigerate.
- Just before serving, toss with dressing and bacon.
Nutrition Facts : Calories 148.2, Fat 6.6, SaturatedFat 1.3, Cholesterol 21.5, Sodium 262.9, Carbohydrate 7.7, Fiber 2.3, Sugar 4, Protein 15.2
ITALIAN TUNA CASSEROLE
Steps:
- Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
- While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
- While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
- Preheat the broiler.
- Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.
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