Sicilian Tuna And Potato Salad Recipes

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SICILIAN POTATO SALAD



Sicilian Potato Salad image

Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 26 servings.

Number Of Ingredients 11

10 small russet potatoes, unpeeled
1-1/2 teaspoons salt, divided
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
1/2 pound cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 cup thinly sliced fresh basil leaves, divided
1/2 cup olive oil
4 tablespoons cider vinegar
3 garlic cloves, minced

Steps:

  • Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SICILIAN TUNA AND POTATO SALAD



Sicilian Tuna and Potato Salad image

I got this recipe from Rachel Ray and I love it, I took it to work for a luncheon , everyone loved it.

Provided by Telisia Dodd @Mstexas1

Categories     Tuna Salads

Number Of Ingredients 14

1 - pound red or fingerling potatoes sliced 1 inch thick
2 - lemons,1 juiced and 1 cut into wedges
1 teaspoon(s) anchovy paste ( optional )
1 large clove, garlic, grated or finely chopped and mashed with a little salt
1/4 cup(s) extra-virgin olive oil (evoo)
1 pint(s) cherry tomatoes, halved, or 4 plum tomatoes, thickly sliced
4 - ribs celery with leafy tops sliced 1 inch thick on an angie
1 - small red onion, quartered lengthwise and thinly sliced crosswise
1 cup(s) loosely packed flat-leaf parsley, coarsely chopped
1/2 cup(s) caperberries, halved, or 1/4 cup drained capers
1 - loaf ciabatta, torn into pieces
1 small hot chille, seeded and finely chopped
- salt and pepper to taste
1 can(s) 14 oz tuna

Steps:

  • In a large saucepan, combine the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, about 8 minutes, Rinse under cold water then drain well.
  • In a large bowl, whisk the lemon juice, the anchovy paste, if using, and the garlic paste. Whisk in the EVOO until thickened. Add the cooled potatoes, the tomatoes, celery, onion, parsley, caperberries, olives and chile; season with pepper and toss to combine. Add the tuna to the salad and toss gently to flake it. Squeeze the lemon wedges over the salad.

SWEET AND SOUR SICILIAN TUNA



Sweet and Sour Sicilian Tuna image

My grandmother made this recipe every Christmas Eve as part of the Feast of the Seven Fishes. We still make it today and it is my all time favorite!

Provided by JoAnna Porreca Schade

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 5

3 tablespoons olive oil
1 large onion, cut into chunks
4 tuna steaks
1 cup red wine vinegar
1 cup sugar

Steps:

  • Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.
  • Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
  • Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.

Nutrition Facts : Calories 500 calories, Carbohydrate 57.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.6 g, Protein 40.3 g, SaturatedFat 1.8 g, Sodium 64.2 mg, Sugar 51.5 g

SICILIAN RICE SALAD WITH SEARED TUNA



Sicilian Rice Salad with Seared Tuna image

The combination of fresh seafood with fennel, capers, and tomatoes is typical of Sicilian dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1 1/2 cups uncooked basmati rice
3 lemons
1 pint cherry or grape tomatoes, cut in half
6 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and cut into 1/4-inch dice
1 red onion, peeled and finely diced
1 small fennel bulb, core removed, finely diced
3 tablespoons capers, drained
2 tablespoons marjoram leaves
2 one-inch-thick tuna steaks, (1 1/2 pounds)
Olive-oil cooking spray

Steps:

  • Place rice and 2 1/4 cups water in a medium saucepan, and bring the liquid to a boil over medium-high heat. Cover, reduce to a simmer, and cook until rice is tender and all of the liquid has been absorbed, about 10 minutes. Remove the pan from heat. Using a fork, separate the grains of rice, and transfer rice to a large bowl. Grate 1 tablespoon zest from the lemons, and add the zest to rice. Set the rice aside.
  • Squeeze the lemons, yielding 1/3 cup strained juice. Place 12 tomato halves, 1 tablespoon chopped parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender; blend until liquefied. With blender running, add olive oil in a slow, steady stream to the tomato dressing.
  • Add yellow bell pepper, onion, fennel, the remaining tomato halves, capers, the remaining 5 tablespoons parsley, marjoram, and tomato dressing to rice; toss to combine.
  • Coat a saute pan with cooking spray, and set over medium-high heat. Cut the tuna steaks into 1-inch-wide strips, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the tuna strips in hot pan, and sear on all sides until browned and medium rare, about 1 minute per side. Remove the pan from heat, and cut each strip into 1/2-inch-thick slices. Divide the rice salad and the tuna slices among six bowls, and serve immediately.

Nutrition Facts : Calories 342 g, Cholesterol 29 g, Fat 9 g, Fiber 3 g, Protein 25 g, Sodium 502 g

SICILIAN TUNA



Sicilian Tuna image

Categories     Olive     Tomato     Marinate     Quick & Easy     Dinner     Basil     Tuna     Celery     Grill/Barbecue     Healthy     Capers     Lemon Juice     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

For tuna:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 anchovy fillets, finely chopped
1 garlic clove, finely chopped
2 teaspoons finely chopped oregano
4 (6-ounces) tuna steaks, preferably albacore (1 inch thick; see cooks' note, below)
For sauce:
2 tablespoons extra-virgin olive oil
2 celery ribs, cut into 1/4-inch dice, plus 3 tablespoons celery leaves, coarsely chopped
2 ripe tomatoes, cut into 1/4-inch dice
1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
2 tablespoons small capers, drained and chopped
3 tablespoons finely chopped basil
1 tablespoons fresh lemon juice
Equipment: a 2-burner grill pan

Steps:

  • Marinate tuna:
  • Combine oil, lemon juice, anchovies, garlic, oregano, and tuna in a large sealable bag and seal bag, pressing out excess air. Let stand at room temperature, turning occasionally, 30 minutes.
  • Grill tuna:
  • Remove tuna from marinade and shake off any excess. Lightly oil grill pan and heat over medium-high heat until smoking. Grill tuna, turning once, until pale pink in center, 5 to 7 minutes. Transfer to a platter and cover with foil to keep warm.
  • Meanwhile, make sauce:
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add diced celery and cook, stirring, until tender, about 5 minutes. Stir in tomatoes, olives, and capers and cook until sauce is slightly thickened, about 5 minutes.
  • Stir in basil, lemon juice, and 1/4 teaspoon each of salt and pepper and remove from heat. Spoon sauce over tuna and sprinkle with celery leaves.

TUNA SALAD "SICILIAN STYLE"



Tuna Salad

I created this after years of trial and error. It is healthy and tastes great too! I like to add 1 tablesppon chopped pickled jalapeño peppers for an added zest! I have kids now so I will leave that out! I hope you enjoy!

Provided by K-Jon Chef

Categories     Lunch/Snacks

Time 2h5m

Yield 2 2 sandwiches, 1 serving(s)

Number Of Ingredients 8

1 (6 ounce) can albacore tuna in water (drained well)
1 tablespoon extra virgin olive oil
1 1/2 teaspoons lemon juice
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1 tablespoon onion (minced fine)
1/4 teaspoon kosher salt (regular salt to taste)
1/4 teaspoon pepper (fresh ground, to taste)

Steps:

  • Mix all ingridients in a bowl and chill at least 2 hours!

Nutrition Facts : Calories 356.9, Fat 18.9, SaturatedFat 3.3, Cholesterol 75, Sodium 1111.6, Carbohydrate 2.4, Fiber 0.4, Sugar 0.6, Protein 42.5

TOM COLICCHIO'S SICILIAN TUNA SALAD



Tom Colicchio's Sicilian Tuna Salad image

Celebrity chef Tom Colicchio serves this delicious mayo-free tuna salad at his New York restaurant 'wichcraft. He recommends serving the salad on a fresh baguette, with olives, fennel and lemon confit (or more simply, some grated lemon zest). I got the recipe from the Today Show. This tastes best with a higher quality tuna.

Provided by blucoat

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

2 (12 ounce) italian canned tuna or 4 (6 ounce) regular cans tuna, drained
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 tablespoons red onions, diced fine
1 tablespoon capers
1 teaspoon sicilian dried oregano or 1 teaspoon regular dried oregano

Steps:

  • Mix ingredients. Season to taste with kosher salt and freshly ground black pepper.

Nutrition Facts : Calories 187.1, Fat 7.9, SaturatedFat 1.5, Cholesterol 47.6, Sodium 470, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 26.9

AUTHENTIC SICILIAN POTATO SALAD



Authentic Sicilian Potato Salad image

This is another recipe that my family has been making for ages. I grew up eating this before I ever had the kind with mayonnaise (which I also happen to love) I have approximated some of the amounts of the ingredients simply because the cooks need to find the right amount by tasting as they go along. Everyone who has tried my family's version has raved, being Italian or non. This also develops more flavor when it sits for a few hours or overnight. Just stir well before serving. One last thing... although I normally use red wine vinegar, I also use Balsamic, but balsamic can give the salad a brownish color that may not be as visibly pleasing, but still tastes wonderful!! Please note: This salad is intended to be slightly tart. Be careful when adding the vinegar. You may not want to use the full amount. Add gradually according to your taste.

Provided by FoodFromSicily

Categories     Potato

Time 30m

Yield 7 serving(s)

Number Of Ingredients 10

6 -7 medium size potatoes
5 hard-boiled eggs
3/4 cup sliced radish
1 cup heart celery, sliced (with leaves)
1/2 cup chopped red onion (optional)
1 tablespoon dried oregano
1/2 cup red wine vinegar (approximate)
1/2 cup extra virgin olive oil (approximate)
salt & pepper (to taste)
1 tablespoon sugar (approximate)

Steps:

  • in a large pot boil potatoes and eggs until potatoes are fork tender.
  • Rinse potatoes and chill well.
  • Peel and dice potatoes into cubes and place in a large bowl.
  • Slice peeled hard boiled eggs and add to the potatoes.
  • Add remaining ingredients. Mix well being careful not to crush potatoes.
  • Adjust amounts of wet ingredients as you go along to however you prefer tartness and moisture.
  • Chill well and gently toss before serving.
  • (allow time for chilling).

Nutrition Facts : Calories 344.6, Fat 19.5, SaturatedFat 3.4, Cholesterol 151.4, Sodium 72, Carbohydrate 35.2, Fiber 4.6, Sugar 4.2, Protein 8.4

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