Mediterranean Tuna Cold Plate
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Mediterranean Tuna Cold Plate
This delicious sampling of hearty, Mediterranean flavors is a satisfying lunch you won’t believe you pulled together in a matter of minutes!
- 1/4 Cup drained canned tuna
- 1/4 Cup ATHENOS Traditional Crumbled Feta Cheese
- 6 slices cucumber
- 6 red pepper strips
- 4 thin cantaloupe slices
- 6 woven wheat crackers
- 2 Tablespoons KRAFT Greek Vinaigrette Dressing
Place all ingredients except dressing on serving plate.
Drizzle with dressing. Or, pour dressing into bowl and serve as a dipping sauce.
Calories Per Serving758
Folate equivalent (total)264µg66%
Mediterranean Canned Tuna Pasta Toss
Need dinner ready in under 30 minutes? Mediterranean Canned Tuna Pasta Toss is for you!
Pasta and tuna go hand in hand. With a little inspiration from Jamie Oliver, this simple canned tuna recipe is easy to make.
Remember that tuna noodle casserole from my childhood? My Quinoa Tuna Casserole is a modern twist on that classic dish.
We all need easy quick recipes, especially for busy weeknights. If you don’t already have this * awesome cookbook , check it out.
Easy Smoked Salmon Plate was the first recipe I tried from Jamie’s book (well this book). I have several of his fabulous cookbooks in my vast collection.
Since we LOVE the tuna and noodles combination, I knew I had to give this easy tuna recipe a try. We all need some quick meal ideas.
Speaking of noodles, have you ever tried Egg Noodle Casserole ? Another recipe using simple ingredients. Baba was a master at this one.
Like most seafood, tuna should be cooked quickly and left somewhat translucent or raw in the middle. This is because&hellip
- Tuna dries out quickly. I have included a balsamic glaze with this recipe that serves as a great dipping sauce in case your tuna gets dry
- Tuna will keep cooking once you take it off the burner. With steak, you will often see that it is important to let it rest. This is mostly to allow the meat juices to seep back into the meat. With tuna however, you want to serve it quickly to avoid overcooking or drying out.
How to Make Mediterranean Tuna Salad
My favorite part of this recipe is the tuna salad dressing! It is an olive oil-based dressing, so the end result is a healthy tuna salad, without mayo, that’s much better for you, with the right amount of Mediterranean flavors!
I use solid white albacore tuna fish in water. I really recommend it for you as well. It is a nice hearty, canned tuna that holds together well and isn’t too greasy. This recipe uses 2 12-ounce cans tuna, and be sure to drain tuna well.
In a medium bowl, add the drained tuna and use a fork to lightly flake it apart into smaller pieces. Then you’ll add diced red onion, olive oil, red wine vinegar, fresh lemon juice, dried basil, chives, salt, pepper, and quartered cherry tomatoes. Mix it all up well in the mixing bowl until the dressing coats everything nicely.
At this point, you can store it in the refrigerator until it’s ready to serve. I prefer my tuna salad cold, so I like to put it in the fridge for at least an hour to let it chill and let the flavors blend. You absolutely can eat it right away, though, if that’s what you prefer!
To serve, I just divide the greens among 4 plates. Then cut 2 avocados in half and remove the pits. Use a spoon to carefully scoop out each avocado half from the skin. Place the avocado half on top of the greens and fill with the Mediterranean Tuna Salad.
How to Make TUNA PASTA
Tuna pasta is a refreshing pasta dish, suitable for all seasons and it can be enjoyed hot right away or even cold as a salad. Smothered with tuna soaked in fresh lemon juice and zest, this dish screams Summer in Italy and is bold in flavour. Tuna pasta is likely to be your newest mid-week pasta meal – it’s simple, light and perfect with fusilli pasta which really soak up the ingredients.
300g Fusilli Pasta
400g tuna in olive oil
1 large lemon
Small jar capers marinated in salt
120g rocket/arugula salad
Small bunch fresh parsley (chopped)
Extra virgin olive oil (EVOO)
Medium fry pan
Large pot (for boiling pasta)
- Tuna pasta needs good quality fusilli pasta, cooked one minute less than the required time, so start by adding 5L water to a large pot and put it on the stove to boil.
- Next put your fry pan on the stove at a medium heat and add a drizzle of extra virgin olive oil (EVOO).
- Mix in 400g tuna, breaking it down into small pieces using a fork, then add the zest of a lemon before cutting it in half and squeezing fresh juice from both sides.
- Stir the juice into the tuna pasta mixture using a wooden spoon before adding the capers and fresh parsley and mixing through.
- Add salt, pepper, mix once more before leaving to simmer for 5 minutes then remove from stove.
- Next add a pinch of rock salt to the pot of boiling water.
- Put the dry fusilli pasta in the pot and cook 1 minute less than the required time.
- Once the pasta is ready, put the fry pan back on the stove at a low heat and add 1 cup of pasta water before mixing using a wooden spoon.
- Add the drained pasta to the pan and combine really well adding more pasta water if necessary. This will help thicken the tuna pasta mix.
- Mix for up to a minute, remove tuna pasta from heat.
HOW TO SERVE:
Serve up a generous amount of tuna pasta in a flat plate or bowl. Using a spoon, scoop up extra tuna mix and add it to each serve so every mouthful is filled with the perfect combination of flavours.
Drizzle a dash of EVOO on top along with a sprinkle of freshly chopped parsley to garnish.
E ora si mangia, Vincenzo’s Plate…Enjoy!
This is another version of TUNA PASTA – The question is: Which one do you like more?
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9. Wild Caught Tuna Crostini from View from the Great Island
In terms of “clean-out-the-pantry” recipes, canned tuna crostini is a godsend. This post offers up plenty of topping inspiration, but really, you're only limited to the ingredients you have on-hand—and whatever you can reasonably pile onto slices of toasted baguette.
- 1/3 cup olive oil, plus more for baking dishes
- Coarse salt and ground pepper
- 1 pound wide egg noodles
- 2 red bell peppers (ribs and seeds removed), thinly sliced
- 1/2 cup all-purpose flour
- 5 cups whole milk
- 4 cans (6 ounces each) tuna in olive oil, drained
- 1 can (14 ounces) artichoke hearts, drained and thickly sliced
- 5 scallions, thinly sliced
- 1/2 cup finely grated Parmesan
Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente drain, and return to pot.
Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
Remove from heat add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.
Like this recipe? Try these other tuna recipes: Loaded Egg Salad and my Sweet Potato Tuna Melts!
- Author: Lexi
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 1 x
- 2 cans Genova Seafood Yellowfin Tuna or Albacore Tuna, drained
- 1 cucumber, chopped
- 1/2 red onion, diced
- 1 cup roasted red peppers, chopped
- 1/2 cup pepperocini, diced
- 1/3 cup parsley, finely chopped
- Sundried tomatoes, chopped
- 2 teaspoons capers
- Optional: 1/4 cup feta cheese
- Optional olives
- Optional: 1 14.5 ounce can chickpeas, drained and rinsed
- 1/2 avocado, diced
- Pinch of fine sea salt
- Pinch of black pepper
- Red Wine Vinaigrette:
- 2 tablespoons olive oil
- 2 tbsp red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- Pinch fine salt
- Pinch black pepper
- In a large bowl combine all of the salad ingredients.
- In a small bowl, whisk together dressing ingredients.
- Pour dressing over ingredients and toss to combine.
- Taste and adjust spices as desired!
- Serve over a salad, on a sandwich, with pasta added in, on lettuce wraps, or in 1/2 of an avocado!
Omit the optional chickpeas for a Whole30 compliant and Paleo-Friendly lunch!
- Serving Size: 6
- Calories: 147
- Sugar: 6g
- Sodium: 400mg
- Fat: 8.8g
- Saturated Fat: 1.6g
- Carbohydrates: 12g
- Fiber: 3.4g
- Protein: 8g
- Cholesterol: 8mg
This post is sponsored by Genova Seafood. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
- 1 1/2 cups long-grain rice
- 1 small red onion, chopped
- 1 large tomato, seeded and cut into 1/2-inch dice
- 1 red bell pepper, seeds and ribs removed, cut into 1/2-inch dice
- 1/2 cup black olives, such as Kalamata, halved and pitted
- 3 tablespoons chopped flat-leaf parsley
- 1 teaspoon dried thyme
- 3 tablespoons white-wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 1/2 teaspoons salt
- 3/4 teaspoon fresh-ground black pepper
- 1/3 cup plus 1 tablespoon olive oil
- 4 tuna steaks, about 1/2 inch thick (1 1/2 pounds in all)
In a large pot of boiling, salted water, cook the rice until just done, about 10 minutes. Drain. Rinse with cold water. Drain thoroughly.
In a medium glass or stainless-steel bowl, combine the rice, onion, tomato, bell pepper, olives, parsley, and 1/2 teaspoon of the thyme. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Add the 1/3 cup oil slowly, whisking. Toss this vinaigrette with the rice.
Rub the tuna with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a grill pan or large heavy frying pan over moderately high heat. Put the tuna in the pan and cook for 2 minutes. Turn and cook until done to your taste, about 2 minutes longer for medium rare. Mound the rice on plates and top with the tuna.
How To Make Healthy Tuna Pasta Salad
As I mentioned, this recipe comes together in just 20-minutes!
To start, bring pasta water to a boil and cook pasta according to package directions. I used penne in this recipe, but feel free to use other small pasta shapes (like fusilli, farfalle, or macaroni).
While the water boils/pasta cooks, get the other ingredients ready. Chop up the olives, cherry tomatoes, and all the fresh herbs. Flake the canned tuna in a bowl, and mix the dressing ingredients together in a small jar.
Once the pasta is cooked, drain it and add it to a large mixing bowl along with the veggies, herbs, tuna, and a couple handfuls of baby arugula. Toss everything with the salad dressing, and you’re ready to go!
Lighter Tuna Casserole
Courtesy of Gimme Some Oven
This retro casserole gets a modern makeover with a lighter, brighter take that is less saucy and has more vegetables. You'll still find cheese in this recipe, but it won't be in a richly overpowering sauce that hides the beauty of the tuna and pasta combo.
Get the recipe from Gimme Some Oven.