Tuna Salsa Appetizer Pie Recipes

PICO DE TUNA

Pico de Tuna image

A low budget, low fat, easy and delicious salsa. You can add as many or as little veggies to your taste. This can easily be multiplied. Serve with crackers or tortilla chips.

Provided by MARY4SEEDS

Categories Appetizers and Snacks Seafood

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

1 (5 ounce) can tuna in water, drained
⅓ cup chopped onion
⅓ cup chopped tomatoes
⅓ cup minced cilantro
1 small jalapeno pepper, seeded and minced
salt and pepper to taste

Steps:

In a medium bowl, stir together the tuna, onion, tomatoes, cilantro, and jalapeno. Season with salt and pepper. Refrigerate until serving.

Nutrition Facts : Calories 93.4 calories, Carbohydrate 4.5 g, Cholesterol 18.9 mg, Fat 0.7 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 115.2 mg, Sugar 2.3 g

TUNA WITH CAPERS, OLIVES AND LEMON

Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

Ingredients

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

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.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

AHI TUNA TACOS WITH PINEAPPLE SALSA

Ahi Tuna Tacos with Pineapple Salsa image

Fresh ahi tuna tacos with a refreshingly light pineapple salsa. Add a pre-packaged slaw mix with a ginger dressing if desired.

Provided by Court

Categories Mexican Fish Tacos

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons ground black pepper
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons ground cinnamon
1 pound ahi tuna steaks
2 tablespoons olive oil
4 tablespoons fat-free sour cream
4 (10 inch) flour tortillas, warmed
½ whole fresh pineapple - peeled, cored, and diced
½ medium red onion, diced
2 tablespoons chopped fresh cilantro, or to taste
2 tablespoons lime juice
1 tablespoon crushed red pepper
2 teaspoons grated lime zest

Steps:

Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

Nutrition Facts : Calories 474.9 calories, Carbohydrate 53 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 5.5 g, Protein 34.8 g, SaturatedFat 2.6 g, Sodium 1680.3 mg, Sugar 10 g

APPETIZER PIE

Appetizer Pie image

Make and share this Appetizer Pie recipe from Food.com.

Provided by Dancer

Categories Spreads

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces cream cheese
2 tablespoons milk
2 1/2 ounces dried beef, finely chopped
2 tablespoons instant minced onion
1 tablespoon green pepper, finely chopped
1/8 teaspoon pepper
1/2 cup sour cream
1/4 cup walnuts, chopped

Steps:

Blend cream cheese and milk.
Stir in other ingredients except walnuts.
Spoon in pie plate.
Sprinkle with walnuts.
Bake at 350 degrees for 15 minutes.
Serve with crackers as a spread.