In a shallow bowl, flake the tuna. Add the artichoke hearts, olives, sun-dried tomatoes, onion, garlic, celery, peppers, parsley, basil, lemon zest and juice and combine. Dress the salad with extra-virgin olive oil and season with salt and pepper. Stuff the salad into the hollowed-out crusty bread and serve.
Add the tuna, lemon juice, and balsamic vinegar to the bowl of a food processor; process until combined.
Add in the cream, butter, and salt; pulse until well blended.
Transfer to a serving bowl and keep chilled/covered until ready to serve.
Top with the lemon slices as a garnish.
Serve cold with crackers or baguette slices.
In salad bowl, add cucumber, tomato, scallions, salt, pepper and oregano; mix well.
Add tuna; mix again.
If needed, add a bit more olive oil.
In a large bowl combine Miracle Whip dressing and packet of Italian dressing mix. If mixture is too thick, thin with some milk until desired consistency.
Add minced onion, tuna, and peas. Mix well.
Add cooked pasta.
Toss to coat pasta and chill in the refrigerator.
In a bowl, combine the tuna, caperberries, lemon juice, chile flakes and 2 tablespoons black olive pesto; mix gently but mix well.
Cover and refrigerate until well chilled and ready to serve.
Lay bread slices on a clean work surface; spread each with about 1 tablespoon of black olive pesto.
Spread the tuna mixture over half of the slices in a thin but even layer.
Cover with the remaining slices of white bread.
Before serving, remove the crusts with a serrated knife and slice diagonally.
Turn tuna out onto saucer without flaking.<
Off heat, add the tuna, lemon juice, parsley, lemon zest
apers and the cans of tuna.
I like to drain
Empty cans of beans into colander and rinse thoroughly under cold water.
Drain.
Drain the tuna and put both beans and tuna in a salad bowl.
Add the olive oil, salt and pepper; toss gently. Add the vinegar and toss again.
Serve with hot Italian bread. Serves 4 to 6.
Drain oil or water from tuna, rinse in cold water.
Cut the olives in fourths.
Mix olives, salad dressing mix and sour cream together; combine this with the tuna.
Mix well.
Put in dish and sprinkle with paprika.
Serve on crackers or in a sandwich.
Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.
In bowl, mix together tuna, red pepper, celery, green onions,artichokes pepper,mayonnaise, plain yogurt salt and pepper.
Cut buns in half horizontally; spread tuna mixture evenly over bottom half of each. Sprinkle each evenly with cheese. Replace bun top.
In nonstick skillet or grill pan or on grill, cook sandwiches over medium heat, pressing often to flatten and turning once, for about 5 minutes or until crusty and cheese is melted. Makes 4 servings.
Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
Gently flake tuna and place in stainless-steel
Place greens on serving platter.
Arrange artichokes, tuna, beans and tomatoes over greens.
Top with dressing.
Serves 6.
Butterfly tuna steaks. Cut almost thru to
Drain the tuna and crumble it in a salad bowl. Slice the celery and add it to the tuna, together with the capers and the olives. Season the mixture with 3 Tbsp of olive oil, season to taste with salt and pepper, and mix well.
Rinse and drain the salad greens and mix into the tuna mixture.
Open the buns, distribute the tuna mixture evenly between them and spoon the drippings left in the salad bowl over them. Put the tops on the buns and serve at once.
Buon appetito!
alt, pepper and tuna.
Break up tuna with a wooden spoon
he sauce, add in the tuna, flaking it as you go
n 4 plates.
Divide tuna, olives, garbanzo beans, green beans