TUNA ITALIANO
I just happened to put together a few of my favorite things -- olives, garbanzo beans and tuna -- and it turned out to be a real hit. Hope you enjoy!
Provided by MMJM
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a large saucepan, heat olive oil over medium heat. Saute garlic in oil until golden. Stir in onion and water and cook until onion is soft. Stir in the tuna with its oil, olives, beans, garlic salt and pepper. Cover, reduce heat to medium-low, and simmer while pasta is cooking.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with tuna mixture, top with Romano and serve.
Nutrition Facts : Calories 580.3 calories, Carbohydrate 69.6 g, Cholesterol 30.2 mg, Fat 23.4 g, Fiber 5.9 g, Protein 25.3 g, SaturatedFat 4.3 g, Sodium 812.1 mg, Sugar 3.3 g
TUNA ITALIAN
Make and share this Tuna Italian recipe from Food.com.
Provided by Flipper814
Categories Tuna
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion until tender but not brown.
- Add soup, milk, and cheese.
- Heat and stir.
- Break tuna in chunks and add to remaining ingredients.
- Pour into 2 quart casserole dish.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 247.1, Fat 10.6, SaturatedFat 4.6, Cholesterol 46.6, Sodium 412.2, Carbohydrate 22, Fiber 1, Sugar 2, Protein 16.1
ITALIAN TUNA SALAD
Provided by Valerie Bertinelli
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.
ITALIAN TUNA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.
ITALIAN TUNA SALAD
"This fresh, colorful salad has a nice crunch," reports Lois Gelzer of Standish, Maine.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Add dressing and toss to coat. Fold in tuna. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 63 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 288mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
SPAGHETTI WITH ITALIAN TUNA
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente, about six minutes.
- While the spaghetti is cooking, put the tuna and its oil in a bowl and mash it with a fork. Stir in the tomatoes, garlic, olives and basil. Season to taste with salt and pepper.
- Drain spaghetti, reserving a couple of tablespoons of cooking water. Transfer spaghetti to a bowl. Fold in tuna mixture, adding the reserved cooking water if needed to thin sauce. Season with pepper and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 4 grams
ITALIAN-STYLE TUNA SANDWICH
Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna-the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.
Provided by David Tanis
Categories dinner, lunch, quick, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
- Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.
Nutrition Facts : @context http, Calories 530, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 725 milligrams, Sugar 2 grams
SPAGHETTI WITH ITALIAN TUNA & CAPERS
My girlfriend's father gave us some cans of this wonderful, imported Italian tuna. This recipe is my attempt at re-creating HIS recipe for pasta with tuna and red sauce. Lauren's dad would often make this for me when I came to dinner because it had contained no meat. The Italian tuna packed in oil gives this sauce a wonderully "meaty" flavor that I absolutely love. My granny's mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat.
Provided by Kozmic Blues
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and anchovy fillet, and saute until soft, about 5 minutes.
- Add crushed red pepper and garlic and saute for another minute.
- Add tomato sauce and reduce heat to low.
- Next, add capers and the cans of tuna.
- I like to drain the oil from one of the cans and leave the oil from the second.
- Break up the large pieces of tuna with a fork or wooden spoon.
- Cook pasta in boiling salted water for about 7 minutes or until al dente.
- Drain, and toss with tuna red sauce in a serving bowl.
- Sprinkle with basil or parsley and serve.
Nutrition Facts : Calories 847.2, Fat 19.9, SaturatedFat 3.1, Cholesterol 55.2, Sodium 1328.1, Carbohydrate 100.4, Fiber 6.9, Sugar 10.2, Protein 64.1
ITALIAN-STYLE TUNA SALAD
Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!
Provided by BR Cook
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
- Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g
SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)
Provided by Gianni Scappin
Categories Fish Olive Onion Tomato Sauté Dinner Raisin Seafood Tuna Healthy Capers Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
- 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
- 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
- 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.
ITALIAN TUNA CASSEROLE
Steps:
- Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it in a clean kitchen towel and wring it dry, then reserve.
- While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
- While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
- Preheat the broiler.
- Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.
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