MEDITERRANEAN TUNA ANTIPASTO SALAD
Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 28.5 g, Cholesterol 14.8 mg, Fat 15.9 g, Fiber 7.5 g, Protein 14.8 g, SaturatedFat 2.2 g, Sodium 467.2 mg, Sugar 4.1 g
WASABI SEAFOOD SALAD
Steps:
- Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside.
- Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel.
- In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend.
- Divide the salad among 4 plates. Garnish with the daikon sprouts and serve.
SEAFOOD ANTIPASTO WITH TONNATO WASABI DIP
Steps:
- Preparation: Process all ingredients for dip in a food processor except for dill. When smooth, stir in dill by hand. Cover, refrigerate. Boil water in a stockpot with steamer insert. Steam mussels, covered, till shells open, discard the ones that do not open. Remove mussels. Place shrimp in steamer. Steam , covered till shrimp turns pink. Remove. Place scallops in steamer. Steam, covered, till scallops are just done. Remove. Place carrots in steamer. Steam, covered, 3 minutes, rinse under cold water. Line a platter with lettuce leaves. Place dip in center. Surround with mussels, shrimp, scallops, cucumber and carrots. Garnish with dill sprigs.
TONNATO SAUCE
Steps:
- Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance.
HOT ITALIAN ANTIPASTI DIP
Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
- In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
- Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
- Top dip with basil; serve with toasted bread slices.
Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
MEDITERRANEAN SHRIMP ANTIPASTO
Served as a first course or appetizer, this marinated mix will make any occasion special.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h35m
Yield 14
Number Of Ingredients 11
Steps:
- In large resealable food-storage plastic bag or glass baking dish, mix all ingredients. Gently move ingredients around in bag to mix well.
- Refrigerate at least 2 hours but no longer than 12 hours to blend flavors. Drain before serving. Store in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 3 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 2 g, TransFat 0 g
SEAFOOD ANTIPASTO WITH TONNATO WASABI DIP
Steps:
- Preparation: Process all ingredients for dip in a food processor except for dill. When smooth, stir in dill by hand. Cover, refrigerate. Boil water in a stockpot with steamer insert. Steam mussels, covered, till shells open, discard the ones that do not open. Remove mussels. Place shrimp in steamer. Steam , covered till shrimp turns pink. Remove. Place scallops in steamer. Steam, covered, till scallops are just done. Remove. Place carrots in steamer. Steam, covered, 3 minutes, rinse under cold water. Line a platter with lettuce leaves. Place dip in center. Surround with mussels, shrimp, scallops, cucumber and carrots. Garnish with dill sprigs.
TONNATO SAUCE
I was probably in my early twenties when this sauce first appeared on my culinary radar as 'vitello tonnato.' At the time, a plate of cold, thinly-sliced poached veal dressed with a chilled, runny tuna sauce didn't make a lot of sense, but I tried it anyway, and have been a fan ever since. I don't often serve it with the traditional veal, but ironically that's the only thing I don't serve it with. Tonnato sauce is tremendous as a spread and equally impressive as an all-purpose, all-world dip.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 0.7 g, Cholesterol 7 mg, Fat 12 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 1.8 g, Sodium 192.6 mg, Sugar 0.2 g
SHRIMP ANTIPASTO
This makes a beautiful appetizer for a crowd. My favorite way to serve it is on the appetizer table allowing guests to use a decorative toothpick to spear their servings. It can also be drained and served on lettuce leaves. The leftovers will keep for several days in the fridge.
Provided by CallieF
Categories Easy
Time 6h30m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine lemon juice, thyme, sugar, and Dijon in bowl and then slowly whisk in oil. Set aside. Combine shrimp, cheese, olives, peppers in large bowl. Cover with vinaigrette and marinate overnight or at least 6 hours. Add salami just before serving. Drain and serve on lettuce leaves or just place bowl at appetizer table and allow guests to use decorative toothpicks to spear nibbles.
Nutrition Facts : Calories 364.9, Fat 27.4, SaturatedFat 6.1, Cholesterol 178.6, Sodium 1173, Carbohydrate 6.4, Fiber 0.8, Sugar 3.2, Protein 23.5
ANTIPASTO SEAFOOD SALAD
Make and share this Antipasto Seafood Salad recipe from Food.com.
Provided by Molly53
Categories Crab
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw, drain and slice crab.
- Combine sliced mushrooms and cucumbers.
- Drain artichokes, reserve liquid.
- Combine the artichoke liquid with lemon juice, vinegar, garlic and spices.
- Pour over mushrooms and cucumbers.
- Marinate for two hours in the refrigerator.
- Drain the vegetables.
- Arrange the crab, tomatoes, cucumbers and mushrooms, and cheese attractively on a lettuce lined salad plate.
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