Sicilian Tuna With Fennel Black Olives And Lemon Recipes

TUNA FISH PIZZA WITH FENNEL AND OLIVES

Tuna Fish Pizza with Fennel and Olives image

This tuna fish pizza will transport you to the Mediterranean with fennel, olives, lemon, tomato sauce, and Parmesan cheese.

Provided by Peggy Paul Casella

Time 20m

Number Of Ingredients 11

Ingredients

1 (14- to 16-ounce) ball pizza dough
⅔ cup New York Style Pizza Sauce ((or your favorite store-bought pizza sauce))
½ medium fennel bulb, (very thinly sliced)
1 (5-ounce) can tuna fish packed in oil, (drained)
¼ cup halved pitted Kalamata olives
1 teaspoon freshly grated lemon zest
½ to ⅔ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon chopped fennel fronds
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, (for finishing)

Steps:

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you're using a baking stone or steel, switch the oven to Broil on high.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
Spread the sauce evenly on the dough, leaving a 1-inch border all around. Scatter on the fennel, then the tuna, olives, lemon zest, and Parmesan.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots-8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven. Sprinkle with the fennel fronds, drizzle with extra-virgin olive oil, and season with salt and pepper. Slice and serve.

TUNA WITH CAPERS, OLIVES AND LEMON

Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

Ingredients

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

Steps:

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

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

Ingredients

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.

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

Ingredients

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

LEMON FENNEL OLIVES

Lemon Fennel Olives image

Provided by Nancy Harmon Jenkins

Categories easy, appetizer

Time 10m

Yield 2 1-pint jars

Number Of Ingredients 7

Ingredients

1 1/2 pounds of green unpitted olives, preferably bought loose, drained and rinsed
1 lemon, cut in half and sliced thinly
1 bulb fennel, trimmed and sliced thinly lengthwise
3 or 4 cloves garlic, peeled and thinly sliced
1 tablespoon green or black peppercorns
1 tablespoon fennel seeds
Extra virgin olive oil to cover olives

Steps:

Put a layer of olives in the bottom of a glass jar. Add several slices of lemon, fennel and garlic, and sprinkle with grains of pepper and some fennel seeds. Continue layering olives and flavorings until jar is full. Cover olives with oil and set aside to store in a cool dark place until ready to give or serve.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 36 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 17 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 2566 milligrams, Sugar 5 grams

SICILIAN TUNA WITH FENNEL, BLACK OLIVES, AND LEMON

Sicilian Tuna with Fennel, Black Olives, and Lemon image

What self-respecting sandwich shop doesn't carry a tuna sandwich? We admit that we almost didn't. But when a magazine wanted to do an impromptu photo shoot before we opened, we had to improvise with ingredients already on hand at Craftbar. We seized a can of Sicilian tuna and added a few other items-and when we tasted the sandwich after the shoot, we realized we had a winner. Let go of the traditional tuna with lots of mayo-the mayonnaise masks the taste, a pity when using good tuna. Instead, use just a bit of lemon-flavored mayo on the bread, and season the tuna with lighter ingredients, such as the fronds of the fennel, similar in texture to dill but lending a fresher flavor to the fish.

Yield makes 3 to 4 sandwiches

Number Of Ingredients 15

Ingredients

2 (6-ounce) cans yellowfin or albacore tuna, drained
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
2 tablespoons finely diced red onion
1 tablespoon capers, drained
2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
Kosher salt and freshly ground black pepper
1 medium bulb (about 1/2 pound) fennel
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 baguette
3 tablespoons Lemon Mayonnaise (page 178) (optional)
4 tablespoons pitted and chopped Niçoise olives
12 slices Lemon Confit (page 200)

Steps:

To make the tuna salad, combine all the ingredients in a bowl, and mix well. Adjust the seasoning as necessary and refrigerate until ready to use.
To make the marinated fennel, remove the stalks from the fennel and reserve the fronds. Using a mandoline slicer or sharp knife, thinly slice the fennel crosswise starting from the top. In a bowl, toss the fennel slices in the oil, lemon juice, and reserved fennel fronds, and season with salt and pepper. Set aside at room temperature to marinate for 10 minutes.
Split the baguette lengthwise. Spread the mayonnaise evenly across the bottom slice and layer with the tuna salad, fennel, olives, confit, and fennel fronds. Drizzle some of the oil from the confit on the inside of the top slice of the baguette. Close the sandwiches, cut into three or four equal pieces, and serve.

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