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
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
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.
VITELLO TONNATO
Provided by Food Network
Time 2h24m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place the veal in a casserole large enough to accommodate it. Add the wine and enough water to cover the veal by 1/2 an inch. Remove veal and set aside. Add vegetables and bouquet garni to the water and bring the liquid to a boil. Return the meat to the simmering water, cover and cook gently for about 1 1/2 hours or until the veal is cooked through.
- Remove the veal from the heat and let it cool in its own liquid, remove it from the liquid and the veal is ready. (Boil the remaining liquid down by half and use as you would broth.) Remove strings and thinly slice.
- In a food processor puree until creamy the tuna fish, anchovies, capers, vegetable and olive oils. Add lemon zest and 3 tablespoons of the lemon juice (add more if you wish). Transfer the mixture to a mixing bowl and fold in the mayonnaise and season very well with salt and pepper.
- Spread bottom of a shallow nonmetal dish with a layer of tuna sauce. Arrange some veal slices, in a single layer, end to end, over the tuna sauce. Cover first layer of veal again with tuna sauce. Build up a second layer of veal and cover with sauce again. End with a generous layer of sauce, (making sure veal is entirely covered so that it does not dry out). Cover with plastic and refrigerate for 24 hours.
- Serve chilled with steamed haricot verts (French green beans) or asparagus along with wedges of ripe tomato, halved pitted black olives, snipped chives and chopped parsley.
TONNATO SAUCE
Categories Sauce Blender Quick & Easy Mayonnaise Tuna Capers Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a blender purée all ingredients, including oil from tuna can, until smooth and season with salt and pepper.
TONNATO SAUCE
My version isn't exactly traditional but for a quick, healthy, versatile meal or snack it's wonderful. Leave the anchovy out for a milder flavor, adding it for a more assertive flavor. Thin to the desired consistency by adding more mayo or sour cream.
Provided by Chef 4TeenSon
Categories Spreads
Time 3m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In the bowl of a food processor add all the ingredients except the parsley. Puree until creamy, 1-2 minutes. Season with salt and pepper. Top with chopped parsley and additional capers if desired.
- This is great tossed with pasta, as a salad dressing, spread on crostini or as a dip with veggies or crackers.
Nutrition Facts : Calories 219.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 46.9, Sodium 887.7, Carbohydrate 5, Fiber 0.9, Sugar 2.4, Protein 24.9
SARDINE "TONNATO" SPREAD
Categories Condiment/Spread Fish No-Cook Quick & Easy Mayonnaise Parsley Capers Gourmet
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Mash together all ingredients in a bowl with a fork until combined well.
MCCALL'S COOKING SCHOOL CHICKEN BREASTS TONNATO
Here is another recipe from McCall's Cooking School; this one for chilled chicken breasts covered in a delicious tuna (tonnato) sauce. This makes a very pleasant make-ahead hot weather meal. It is a take-off of the more familiar vitello (veal) tonnato. Indeed, the delicious sauce, which could be described as a tuna mayonnaise, can also be used over poached veal, over turkey cutlets, even over cold hard-cooked eggs or as a dip for crudites. You'll probably think of other uses, as well. I used to poach the chicken as detailed in the recipe, but nowadays, I bake them in the style of Ina Garten (Recipe#234465). The meat is juicy and tender, perfect for this presentation. Tuna packed in olive oil will give the best flavor to the tonnato. Any leftover sauce will keep, refrigerated, for up to 5 days.
Provided by Lorraine of AZ
Categories Chicken Breast
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Cut out core of iceberg lettuce with pointed knife; discard core. Hold cut part of lettuce under cold running water to separate leaves. Drain well on paper towels, in colander or salad spinner. Refrigerate, stored in plastic bag in crisper or plastic container with tight fitting lid.
- Wipe chicken breasts with damp paper towel. With sharp knife, split in half. In large 10-inch skillet, combine onion, celery stalk, carrot, parsley, 1 teaspoon salt, the thyme, bay leaf, undiluted chicken broth, and water. Over medium heat bring to boiling; add the chicken.
- Bring to boiling; reduce heat; simmer, covered, 30 minutes, or until chicken is fork-tender. Remove skillet from heat; cool chicken breasts in broth 1 hour. Meanwhile make Tonnato Sauce: Drain anchovy fillets; with sharp kinfe, chop 2 fillets; reserve the rest for garnish.
- Drain tuna; discard liquid. In blender or food processor, combine chopped anchovies with tuna, mayonnaise, chopped celery, salt, pepper and lemon juice. Blend until smooth. Turn into 2-cup container with tight-fitting lid; refrigerate, covered. Makes about 2 cups.
- Remove cooled chicken breasts from broth; strain broth, and refrigerate, covered, to use another time. Remove and discard skin and bone from chicken breasts. With sharp knife, shred lettuce.
- To serve: Cover a large round serving platter with shredded lettuce. Place one whole tomato, cut into 8ths and reassembled, in the very center of the plate. Arrange the 8 breast halves on lettuce in a circle around this tomato. Spoon tonnato over each breast, covering it completely. Garnish each breast with a whole reserved anchovy fillet. Place tomato wedges between breasts Garnish with watercress.
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