Veronicas Italian Tuna Cakeburger Recipes

ITALIAN TUNA SALAD

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

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-STYLE TUNA SANDWICH

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.

ITALIAN BEAN AND TUNA SALAD

Steps:

• In medium bowl, mix all ingredients except lettuce. Refrigerate 10 minutes to blend flavors.
• Just before serving, place lettuce in serving bowl; spoon salad on lettuce.

TUNA ITALIANO

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.

VERONICA'S HOMEMADE ITALIAN PASTA SAUCE

Steps:

• *IFYOU CANNOT FIND TOMATO PUREE, YOU CAN SUBSTITUTE IT WITH 2 CANS TOMATO SAUCE AND 1 CAN TOMATO PASTE**IF YOU SUBSTITUE THE PUREE FOR THE SAUCE AND PASTE, YOU WILL ONLY NEED TO ADD HALF THE WATER LISTED ABOVE~*~*~STEP ONE: Sauce~*~*~.
• In a large cooking pot (8 or 10 quart pot) combine the tomato puree, water and spices and cook over low heat until you are done with Step Two.
• ~*~*~STEPTWO: Meatballs, Sausage and Pork~*~*~.
• Place the ground turkey or chicken in a large mixing bowl.
• Add the two eggs, spices, cheese and bread crumbs.
• Mix together very well and form into meatballs.
• In a large nonstick skillet, heat up a small amount of cooking oil (I use about a tablespoon of olive oil) over med heat.
• Fry the meatballs, sausage links and pork ribs together just until they are brown all over (you won't be able to fit all the meat in the skillet so you'll have to fry them up in batches but make sure each batch contains a little of each meat so that the flavors are mixed together).
• Add the semi-cooked meat and juices to the sauce, increase heat to medium and bring to a boil.
• Reduce heat to med-low, cover and simmer for 4 hours.
• Stir every 10 to 15 minutes to avoid burning the bottom of the sauce.

ITALIAN-STYLE TUNA SALAD

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.

ITALIAN TUNA BALLS

Steps:

• Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
• Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.

VERONICA'S ITALIAN TUNA CAKE/BURGER

Steps:

• Sauté minced garlic in olive oil till slightly browned; not burned.
• In mixing bowl, mix tuna, egg, cheese, breadcrumbs, basil and sea salt.
• Meanwhile, remove garlic from pan and add to tuna mixture; mixing everything well but trying to leave some chunks of tuna in tact.
• Form into patties of desired size.
• Sauté in pan of olive oil that garlic was sautéed in (may have to add more oil) until cakes are nicely browned on outside and crispy.