Italiantunasalad Recipes

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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 TUNA SALAD



Italian Tuna Salad image

Provided by Valerie Bertinelli

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons mayonnaise
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
1 1/2 teaspoons Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
2 slices jarred sweet and hot cherry peppers, chopped
1 to 3 kalamata or nicoise olives, pitted and chopped
1 hard-boiled egg, chopped
One 7-ounce jar Italian tuna packed in oil, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
White bread, such as Wonder Bread, crusts removed and quartered, for serving
Sesame crackers, for serving

Steps:

  • In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

ITALIAN TUNA SALAD



Italian Tuna Salad image

"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

1 can (15 ounces) cannellini beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 small red onion, chopped
1 celery rib, chopped
1/4 cup sliced green onions
1/4 cup sliced pimiento-stuffed olives
1/4 cup sliced ripe olives
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 cup fat-free Italian salad dressing
2 cans (5 ounces each) reduced-sodium chunk white tuna, drained and flaked

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 SALAD



Italian Tuna Salad image

This is so good, and it's much lower in fat than regular tuna salad. I saw a few versions of this, but this one is a bit different. I don't use as much red onion, usually about 1/2 the amount called for, but I posted it in its original amounts.

Provided by JenPo

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

2 (12 ounce) cans solid albacore tuna, drained
1 celery rib, chopped
1/2 small red onion, finely chopped
1/4 cup chopped black olives
2 tablespoons chopped fresh basil
1/2 cup Italian dressing

Steps:

  • Mix all ingredients.
  • The way it is pictured served in the recipe is stuffed in a round loaf cut into 6 wedges.

Nutrition Facts : Calories 212, Fat 9.5, SaturatedFat 1.9, Cholesterol 47.5, Sodium 805.1, Carbohydrate 3.2, Fiber 0.4, Sugar 2, Protein 27

TUNA SALAD ITALIANO



Tuna Salad Italiano image

This protein-packed salad, with pasta, potatoes, and a bright mix of veggies, is both pretty and healthy.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 2h

Yield 8

Number Of Ingredients 9

2 cups uncooked small pasta shells (7 oz)
4 small red potatoes, cut in half, sliced
2 cups frozen cut green beans (from 1-lb bag)
1 tablespoon olive or vegetable oil
1 can (6 oz) tuna in water, drained, flaked
1 medium tomato, seeded, chopped (about 3/4 cup)
1/2 cup sliced green onions (8 medium)
1/2 cup Italian dressing
2 hard-cooked eggs, sliced

Steps:

  • In 4-quart saucepan, cook pasta as directed on package, adding potatoes and frozen green beans during last 5 to 7 minutes of cooking time; cook until vegetables and pasta are tender. Drain.
  • In large bowl, gently toss cooked pasta, potatoes and green beans with oil. Refrigerate until chilled, about 1 hour 30 minutes.
  • Stir in tuna, tomato and onions. Pour dressing over salad; stir gently to coat. Top with hard-cooked eggs.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 5 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g

ITALIAN TUNA SALAD



ITALIAN TUNA SALAD image

Categories     Sandwich     Fish

Yield 3 servings

Number Of Ingredients 11

4 sun dried tomatoes
1/4 red onion, minced
12oz. can solil white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives,
1 tbsp. capers
2 tbsp. extra-virgin olive oil
1 tsp. finely grated lemon zest
juice of 1/2 lemon
2 tbsp. chopped fresh basil
kosher salt and pepper

Steps:

  • cover 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, pat dry ansd add to 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 with salt and pepper. Serve cold with bread or greeens if desired.

CONDIGLIONE (ITALIAN TUNA SALAD)



Condiglione (Italian Tuna Salad) image

In the hot, humid summer months, I prefer to have a cool, refreshing salad for dinner. This happens to be one of my favorites.

Provided by JackieOhNo

Categories     Tuna

Time 15m

Yield 2 serving(s)

Number Of Ingredients 19

1 (6 1/2 ounce) can tuna in vegetable oil, drained
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1 medium ripe tomatoes, cut into 1/2-inch cubes
1/4 cup diced yellow bell pepper
1/4 cup diced green bell pepper
1/4 cup diced cucumber
1/4 cup red onion, diced
1 garlic clove, crushed
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
6 large romaine lettuce leaves
2 large hard-cooked eggs, quartered lengthwise
1/4 cup oil-cured green olives, pitted
2 ounces asiago cheese, coarsely grated (or parmesan cheese)

Steps:

  • Turn tuna out onto saucer without flaking.
  • Sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
  • Let stand at room temperature to marinate.
  • Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
  • Sprinkle with remaining 1 Tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
  • Toss gently to combine.
  • Add tuna and toss once.
  • Make a bed of romaine leaves on serving platter and spoon salad on center.
  • Arrange eggs around edge and sprinkle with olives and cheese.

Nutrition Facts : Calories 390.7, Fat 22.4, SaturatedFat 4.4, Cholesterol 203.1, Sodium 983.6, Carbohydrate 11.8, Fiber 3.7, Sugar 5, Protein 35.7

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