Tuna Nicoise Crostini Recipes

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TUNA NICOISE



Tuna Nicoise image

Provided by Pierre Franey

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 13

4 small skinless, boneless tuna steaks, about 1 inch thick and about 1 1/2 pounds total weight
2 tablespoons olive oil
8 sprigs fresh thyme or 1/2 teaspoon dried
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped green onions or scallions
1 tablespoon finely chopped stuffed olives
1 tablespoon finely chopped capers
2 tablespoons balsamic vinegar
Freshly ground pepper to taste
1 teaspoon finely chopped anchovy fillets or anchovy paste
1/3 cup olive oil
2 tablespoons finely chopped parsley

Steps:

  • Put the tuna in a mixing bowl and add the oil, thyme, salt and pepper. Turn the steaks to coat well.
  • Heat a nonstick skillet large enough to hold the steaks in one layer and add the steaks. Cook about 3 minutes. Turn the pieces and cook 3 minutes on the other side.
  • As the tuna cooks, prepare the sauce. Put onions, olives and capers in a mixing bowl and stir in the vinegar and pepper. Beat in the anchovy and oil and stir in the parsley.
  • When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over the pieces, smoothing it over all. Serve the remaining sauce on the side.

Nutrition Facts : @context http, Calories 380, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 1 gram, TransFat 0 grams

TUNA NICOISE CROSTINI



Tuna Nicoise Crostini image

These easy hors d'oeuvres call for ingredients that are most likely already in your pantry.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1/4 cup green olives, pitted
4 hard-boiled eggs, peeled
5 tablespoons mayonnaise
1 three-ounce can solid white tuna in oil, drained and broken into small pieces
2 tablespoons capers, drained and chopped
1 tablespoon chopped fresh tarragon leaves, plus more for garnish
Salt and freshly ground black pepper
Quick Crostini

Steps:

  • Finely chop half the olives; set aside. Thinly slice the remaining olives; set aside.
  • Remove yolks from eggs; set aside. Place whites in a bowl. Using a fork, mash egg whites until 1/4-inch pieces are formed. Add mayonnaise, tuna, reserved chopped olives, capers, and chopped tarragon; stir to combine. Season with salt and pepper. Place 1 tablespoon mixture onto each crostini.
  • Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl. Top each crostini with yolk, garnish with tarragon and reserved olives, and serve.

GRILLED TUNA NICOISE



Grilled Tuna Nicoise image

Provided by Robert Irvine : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 17

2 cups Chianti
2 tablespoons white balsamic vinegar
1 teaspoon granulated sugar
2 tablespoons grapeseed oil
6 (6 to 7-ounce) tuna steaks
Salt and freshly ground black pepper
1/2 cup diced tomatoes
3 tablespoons capers, drained
1/4 cup pitted kalamata olives
1 tablespoon minced garlic
2 tablespoons thinly sliced fresh basil
1 tablespoon minced fresh parsley
1 pound orzo pasta, cooked
1 cup spinach leaves
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup cooked and thinly sliced pancetta
1/4 cup grated Parmesan

Steps:

  • For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.
  • For the tuna: Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.
  • For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes. Add the orzo and spinach and cook for an additional minute. Remove from the heat and stir in the butter to finish the sauce.
  • To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.

TUNA CROSTINI



Tuna Crostini image

Elegant and refined, with a surprisingly delightful crunch gets the party going. Crisp on the bottom, dense and rich on the top, it's the perfect appetizer for any gathering. Purchase pre-made crostini for extreme ease and convenience.

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4-6 Servings

Number Of Ingredients 7

1 (5 ounce) can Genova Tuna in Olive Oil
1 French baguette, thinly sliced
Sea salt and freshly ground black pepper
3 tablespoons lemon juice
4 Roma tomatoes, finely diced
1 tablespoon roasted garlic, minced
½ cup fresh basil, chopped

Steps:

  • Preheat oven to 325°F. Drain tuna and place oil in a small bowl. Place baguette slices on a baking sheet and brush with oil on both sides. Sprinkle lightly with salt and pepper. Bake until crisp and golden, about 10 minutes. Remove from heat and let cool. Place tuna in a small bowl. Add lemon juice, tomatoes, garlic and half the basil, stirring to combine. Season with salt and pepper. Place tuna mixture on toast and garnish with remaining basil before serving.

TUNA NICOISE



Tuna Nicoise image

Warm just-steamed potatoes get a flavorful assist from dry vermouth in this otherwise traditional Nicoise salad.

Provided by Martha Stewart

Number Of Ingredients 9

3/4 pound whole small round potatoes
2 tablespoons dry vermouth
Drained olive oil-packed tuna
Blanched green beans
Hard-cooked eggs
Olives
Lemon wedges
Extra-virgin olive oil
Flaky sea salt and freshly ground pepper

Steps:

  • Steam potatoes until tender, 12 to 15 minutes. Immediately toss with vermouth. Serve on a platter with tuna, green beans, eggs, olives, and lemon wedges. Drizzle with olive oil and sprinkle with salt and pepper.

COLD TUNA NIçOISE



Cold Tuna Niçoise image

Provided by James Beard

Yield Serves 6 to 8

Number Of Ingredients 12

3-4 pounds fresh tuna
4-6 cloves garlic, sliced
12 anchovy fillets
Olive oil
2 teaspoons basil
3-4 onions, sliced
3-4 pounds fresh tomatoes or 2 1-pound, 13-ounce cans Italian plum tomatoes
2 small green peppers, chopped
1 tablespoon salt
1 bay leaf
Red wine
1/2 cup black olives

Steps:

  • Make gashes in the tuna and insert garlic slices and anchovy fillets. Rub well with oil and basil and let it stand 2 hours in the refrigerator.
  • Sear the tuna in olive oil. Add the onions, tomatoes, peppers, seasonings and wine. Cover and braise the fish 1 1/2 hours. Add olives to the sauce and serve hot. Or you may remove the fish to a serving dish, reduce the sauce and pour it around the fish. Cool and chill. Cut the fish in paper-thin slices and serve with the reduced sauce.

ALICE WATERS'S TUNA NICOISE



Alice Waters's Tuna Nicoise image

Provided by Marian Burros

Categories     weekday, salads and dressings, appetizer

Time 40m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons red-wine vinegar
1 tablespoon chopped chervil
1 tablespoon chopped arugula
1 clove garlic, minced
1 tablespoon diced onion
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 cup cooked green and yellow beans
4 ounces fresh grilled tuna, flaked into large pieces
8 small potatoes, cooked, peeled and sliced
4 anchovies
6 tiny cherry tomatoes
A few basil leaves
8 nicoise olives
2 hard-cooked eggs, peeled and halved

Steps:

  • Combine the vinegar, chervil, arugula, garlic, onion and olive oil. Season with pepper.
  • Using your hands, mix the beans, tuna and potatoes with the dressing, and mound the mixture on a serving dish. Decorate with the anchovies, tomatoes, basil, olives and hard-cooked egg

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 27 grams, Carbohydrate 127 grams, Fat 35 grams, Fiber 18 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 512 milligrams, Sugar 7 grams, TransFat 0 grams

TUNA AND ROASTED PEPPER CROSTINI



Tuna and Roasted Pepper Crostini image

Categories     Food Processor     Fish     Pepper     Cocktail Party     Quick & Easy     Mayonnaise     Tuna     Bell Pepper     Winter     Capers     Gourmet

Yield Makes 24 crostini, serving 12

Number Of Ingredients 11

24 1/4-inch-thick diagonal slices cut from a long thin loaf of Italian or French bread
For tuna spread
a 6-ounce can Italian tuna packed in olive oil such as Progresso, not drained
3 flat anchovy fillets
1 garlic clove, minced and mashed to a paste with a pinch salt
1 teaspoon drained capers
4 teaspoons fresh lemon juice
2 tablespoons mayonnaise
red bell peppers
1 tablespoon drained capers
freshly ground black pepper

Steps:

  • Preheat oven to 350°F.
  • On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
  • Make tuna spread:
  • In a food processor purée spread ingredients until blended well and season with salt and pepper. Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls. Bring tuna spread and roasted peppers to room temperature before serving.
  • Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.

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