Tuna Gremolata Dip Recipes

TUNA WITH CITRUS GREMOLATA

Tuna with Citrus Gremolata image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup finely chopped fresh flat-leaf parsley
1 lemon zested
1 orange, zested
2 large cloves garlic, very finely chopped
2 pounds tuna steaks
2 sprigs fresh rosemary, leaves chopped
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 lemon, juiced

Steps:

Gremolata:
Before cooking the tuna, combine the parsley, lemon zest and orange zest in a small bowl. Stir in the finely chopped garlic and reserve.
Cut the tuna into bricks about 3 inches long and 2 inches wide, 3 pieces per portion. Season the tuna with rosemary, salt and pepper, to taste. Drizzle with extra-virgin olive oil and let stand for 10 to 15 minutes. When ready to cook, heat a healthy drizzle of extra-virgin olive oil in a skillet over medium-high heat. When the oil is hot add the tuna and cook for 2 minutes on each side for rare, 3 to 4 minutes on each side for opaque fish. Douse the pan with the lemon juice. Arrange the fish on a platter, scatter the gremolata over the top and serve.

CHEF JOHN'S GREMOLATA

Chef John's Gremolata image

This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 5

Ingredients

2 tablespoons minced fresh parsley
1 tablespoon olive oil
1 teaspoon freshly grated lemon zest
1 clove garlic, crushed
1 pinch salt and freshly ground black pepper to taste

Steps:

Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.

Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g

TANGY TUNA DIP

Tangy Tuna Dip image

A delicious Summer dip full of taste and fragrant with aroma. Tangy and light, with lemon and lime being the star performers. Serve with fresh, crunchy veggies and crackers.

Provided by Michelle

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 35m

Yield 32

Number Of Ingredients 8

Ingredients

2 (8 ounce) packages cream cheese, softened
2 lemons, juiced
1 lime, juiced
½ green onion, chopped
dried dill weed to taste
salt and pepper to taste
1 (12.5 ounce) can water-packed tuna, drained and flaked
1 teaspoon olive oil

Steps:

In a medium bowl, mix cream cheese, lemon juice, lime juice, green onion, dill weed, salt and pepper. Blend until smooth. Mix in the tuna and olive oil. Cover and chill in the refrigerator approximately 25 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 1.3 g, Cholesterol 18.4 mg, Fat 5.1 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 75 mg, Sugar 0.1 g

TUNA DIP

Tuna Dip image

Make and share this Tuna Dip recipe from Food.com.

Provided by LAKlosterman

Categories Tuna

Time 30m

Yield 2 cups, 8-12 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 ounce) can tuna in water
8 ounces cream cheese, room temp
2 -3 garlic cloves, crushed
1 dash garlic salt
1 -2 tablespoon mayonnaise (the amount depends on how stiff you want to make the dip, more of the Tuna water, less stiff.)

Steps:

Mix all the ingredients together, let the flavors blend.
Optional add ins: green onions.
olives, green or black, nuts.

TUNA AND WHITE BEAN PASTA WITH GREMOLATA BREAD CRUMBS

Tuna and White Bean Pasta with Gremolata Bread Crumbs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 tablespoons EVOO
6 flat filet anchovies, optional
6 cloves garlic, finely chopped
1 cup breadcrumbs, toast and grind stale bread or store bought (have frozen ends in fridge to give tip - save ends until you have a bunch, toast and grind)
2 lemons
1/2 cup flat leaf parsley, finely chopped
1/2 teaspoon crushed red pepper flakes, optional
1 pound penne or ziti rigate
4 ribs celery, finely chopped
1 red onion, finely chopped
1 (15-ounce) can white beans, rinsed and drained
2 sprigs fresh rosemary, finely chopped
1/2 cup white wine, white vermouth or chicken broth
2 cans 6 ounces each Italian tuna in oil or water, drained
1 large tomato, seeded and chopped or 1 can 15 ounces can diced tomatoes, drained, optional

Steps:

Heat 4 tablespoons EVOO in small pan over medium-low heat with anchovies, if using. Melt anchovies into oil until they dissolve then add garlic and stir 2 minutes then add breadcrumbs and stir and cook until deeply golden in color. Stir in zest of 2 lemons and parsley and crushed red pepper flakes. Turn off heat and transfer to a bowl.
Heat a large pot of water to a boil for pasta.
Heat a large skillet over medium heat with 2 tablespoons EVOO, couple of turns of the pan. Add celery, onions and 2 cloves garlic to the pan and cook until just tender, 5 minutes. Add white beans and rosemary and heat through 2 to 3 minutes more. Add wine, vermouth or broth, flakes tuna and tomato, if using. Stir 2 minutes then turn off heat.
Just before draining the pasta, add a ladle of starchy cooking water to pan along with the drained pasta, toss to combine. Serve in shallow bowls with lots of breadcrumbs and a drizzle of oil on top.