Tuna Salad With Olives Orange And Bell Pepper Recipes

TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER

Steps:

• Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
• Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

ROASTED PEPPER, TUNA & OLIVE SALAD

Steps:

• Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
• Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
• Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.

TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER

Steps:

• Whisk oil, vinegar and garlic in large bowl to blend.
• Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl.
• Add onion, bell pepper, tuna, olives and parsley; toss.
• Season with salt and pepper.
• (Can be made 2 hours ahead. Cover; refrigerate.).
• Divide salad greens among plates.
• Spoon tuna salad over, dividing equally.
• Garnish with almonds.

FLAVORFUL TUNA SALAD WITH GREEN OLIVES

Steps:

• Start with the tuna and flake it up in your mixing bowl so there are no chunks. Add olive oil mayo or Greek yogurt depending on your preference and ranch dressing. Stir thoroughly. Add chopped celery, olives with pimentos, and onions. Mix thoroughly. Add salt, pepper and garlic powder to taste. Taste as go along to adjust for your own preferences.
• For extra crunch add some chopped water chestnuts and for an even more Mediterranean feel add feta cheese throughout.

WARM FRESH TUNA AND SCALLOP SALAD WITH ORANGE-CORIANDER VINAIGRETTE

Steps:

• To make the vinaigrette, combine the mustard and half of the lemon juice in a small bowl. Beat briskly until the mixture begins to thicken. Gradually add the olive oil, the remaining lemon juice and the vinegar while continuing to beat. Add the remaining ingredients and mix well.
• To make the salad, tear the lettuces and endive into bite-sized pieces and mix them with the orange sections in a large bowl. Pour two-thirds of the dressing over the salad and toss well. Divide the salad into four portions and arrange on serving plates.
• Coat the bottom of a nonstick pan with the vegetable oil. Over high heat, saute the scallops for one minute while shaking the pan. Add the tuna and shallots. Salt and pepper well. Toss briskly and cover. Cook for another minute, shaking the pan occasionally. Remove the pan from the heat and let the seafood cool, uncovered, for two to three minutes. Drizzle the remaining vinaigrette over the tuna and scallops and distribute among the four plates.

TUNA AND OLIVE SALAD SANDWICH

Steps:

• Make tuna salad:
• Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
• Assemble sandwiches:
• Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

TUNA WITH ORANGE-PEPPER SALSA

Steps:

• Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
• Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes. Serve topped with salsa. Garnish with lettuce leaves, if desired.

TUNA WITH CAPERS, OLIVES AND LEMON

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.