Mediterranean Tuna Salad On Grilled Tomato Herb Bread Recipes

MEDITERRANEAN TUNA SALAD

Steps:

• Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
• Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
• Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
• Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

MEDITERRANEAN TUNA SALAD ON GRILLED TOMATO HERB BREAD

Steps:

• In medium mixing bowl combine diced tomato, 1 tablespoon oil, lemon juice, mustard, 2 large cloves of garlic finely chopped, and dried basil. Mix well and let stand for five minutes. Add tuna, celery, and fresh basil to tomato mixture and combine well. Cover and refrigerate for one to two hours or overnight. Stir before serving.
• In another medium bowl, add remaining fresh basil, fresh oregano, and vinegar. Mix well and let stand for 10 minutes. Add onion and remaining garlic. Set aside.
• Rinse fresh green beans well and snap ends off. Drop beans into medium pot of boiling water just until they begin to get tender. Drain green beans. Add drained beans, red pepper strips and cherry tomatoes to herb vinegar mixture. Mix well and refrigerate for one hour.
• When ready to serve, drizzle olive oil on bread slices, grill lightly, and than arrange of large platter. Stir tuna salad and mound on top of grilled bread slices. Add remaining olive oil, salt and pepper to green bean mixture. Combine well and spoon green bean mixture around grilled bread slices with tuna. Sprinkle with parmesan cheese if desired.

GRILLED MEDITERRANEAN TUNA STEAKS

Steps:

• In medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving.
• Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
• In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna.
• Grill tuna uncovered 4 inches from medium-high heat 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10 to 15 minutes longer or until tuna flakes easily with a fork. Serve topped with tomato mixture.

MEDITERRANEAN TUNA SALAD

Steps:

• In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna., Serve over lettuce. Sprinkle with cheese if desired.

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.

HEALTHIER MEDITERRANEAN TUNA SALAD

Steps:

• Combine tuna, onion, and parsley in a medium bowl.
• Whisk oil, lemon juice, lemon zest, salt, and pepper to make the dressing. Toss with the tuna mixture.

GREEK TUNA SALAD ON TOASTED BREAD

Steps:

• Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice.
• Combine tuna, tomatoes, olives, red onion, mayo, capers and pepper in a bowl.
• Place 1 lettuce leaf on four of the slices of bread.
• Top the lettuce evenly with tuna mixture and cover with the remaining bread slices.

MEDITERRANEAN TUNA SALAD

Steps:

• Combine tuna, diced celery, lemon zest and juice, almonds, oil, capers, and 1/4 teaspoon salt in a bowl. Season with pepper, and stir gently. Mix in dill and celery leaves. Serve tuna over greens with toast on the side.

MEDITERRANEAN TUNA SALAD

Steps:

• Cut very thin slice from bottom of each tomato so it will stand upright. Cut thin slice from top of each tomato; scoop out tomato flesh, leaving tomato shell. Remove seeds from tomato flesh; chop enough tomato flesh to measure 1 cup.
• In medium bowl, toss chopped tomato, tuna, beans, chopped parsley, capers, lemon juice, garlic, salt and pepper.
• Spoon tuna mixture into hollowed-out tomatoes. Garnish with parsley sprigs.

MEDITERRANEAN GRILLED TUNA

Steps:

• Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Saute onions and garlic in 2 tablespoon olive oil until soft and fragrant. Add tomatoes, olives, parsley and capers and simmer until tomato juice evaporates. Season to taste. Spoon sauce over tuna steaks.

GRILLED TUNA WITH MEDITERRANEAN CHOPPED SALAD

Steps:

• Cover potatoes with cold water in a medium saucepan; add salt. Bring to a boil; cook until potatoes are tender, 10 to 12 minutes. Drain, and rinse under cold running water. Cut potatoes into 1/4-inch-thick slices; transfer to a large bowl.
• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts; cook until almost tender, 4 to 5 minutes. Plunge haricots verts into ice-water bath; let cool completely. Drain, and cut haricots verts in half. Add to bowl with potatoes. Add tomatoes, anchovies, olives, basil, oil, and lemon juice; season with salt and pepper. Toss to combine, and set aside.
• Preheat grill to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Season tuna with salt and pepper. Grill tuna, turning once, 3 minutes per side for rare. Transfer to a cutting board; slice tuna against the grain. Grill bread, turning once, until slightly charred. Serve tuna with salad and bread.

MEDITERRANEAN TUNA SALAD

Steps:

• Combine cottage cheese, mayo and dressing in small bowl.
• Add tuna and olives; mix lightly.
• Serve tuna mixture with tomato wedges.