Layered Mediterranean Tuna Spread Recipes

LAYERED MEDITERRANEAN TUNA SPREAD

Steps:

• In small bowl, mix cream cheese, shallot and Italian seasoning until well blended. Spread in 8-inch circle on serving plate.
• Top with olives, tuna, tomato, egg and parsley. Serve with crackers.

MEDITERRANEAN TUNA CASSEROLE

Steps:

• Cook fettuccine by following the package directions; drain.
• In a large skillet, sauté onion in hot melted butter over medium heat until tender.
• Remove skillet from heat; stir in soup, tuna, artichoke hearts, milk, mozzarella, tomatoes, olives, and thyme.
• Stir in cooked fettuccine.
• Transfer mixture to a greased 2-quart casserole.
• Sprinkle with parmesan cheese.
• Bake, covered, in a preheated 350°F oven for 20 minutes.
• Uncover and bake about 20 more minutes or until casserole is bubbly.
• Let stand 10 minutes before serving.

LAYERED MEDITERRANEAN SALAD

Steps:

• Make the cucumber layer: Drain the yogurt in a coffee filter-lined sieve set over a bowl for 1 hour.
• Put the cucumber in another sieve, sprinkle it with the salt, and let it drain for 1 hour.
• Pat the cucumber dry between paper towels and transfer it to a bowl.
• Stir in the yogurt, garlic, and salt and pepper, to taste, and combine the mixture well.
• Set aside Make the bean layer: Heat the oil in a skillet over medium heat.
• Add the onion, garlic, oregano, and cook, stirring, until softened.
• Add the wine and simmer until reduced by 1/2.
• In a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper.
• Transfer the mixture to a bowl and chill.
• Make the tuna layer: In a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil.
• Season with salt and pepper.
• Assemble the salad: Spread the bean puree in the bottom of a trifle bowl, top with the tuna mixture, and spoon the cucumber mixture over the top.
• Chill covered, for at least 3 hours or overnight.
• When ready to serve, sprinkle the top with the garnish and serve.
• From Gourmet (via Sara Moulton).

MEDITERRANEAN TUNA-NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
• Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
• Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

MEDITERRANEAN TUNA SALAD

Steps:

• Use a fork to flake tuna into a small container. Add mayonnaise, hummus, and olives. Add oregano, salt, and pepper. Mix all ingredients well and refrigerate until chilled, about 30 minutes.

MEDITERRANEAN TUNA BITES

Steps:

• Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
• Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
• Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
• Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.