In a large bowl place chopped
In a small bowl, combine lemon juice, red onion, salt and black pepper. Whisk in olive oil; set aside.
Place beans, tuna, tomatoes and parsley in a large bowl.
Pour dressing over bean and tuna mixture; stir gently.
Place 3/4 cup bean mixture on one side of 1 tortilla and tightly roll the wrap. Cut in half on the diagonal.
Repeat with remaining ingredients; Serve with carrot and cucumber.
In the bowl of a food processor or blender, combine all the ingredients.
Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to 1 week.
Variation: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3 3/4 ounce can of best-quality sardines cured in olive oil for the canned tuna.
Cut and cook broccoli; drain.
Cook pasta until tender. Drain.
Do not drain tuna.
In a saucepan put tuna in its oil with garlic for about 1 minute.
Add spices.
Add chicken broth and bring to simmer.
Add broccoli and tuna mixture to pasta; cook until heated through.
Toss in capers.
loves.
In a large skillet, heat half of the olive oil for
urning brown.
In a pan sweat the onions in olive oil, then add
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, in a large frying pan, heat reserved tuna oil and 2 tbsp olive oil over medium heat. Saute breadcrumbs and garlic for 3-4 mins, until toasted. Add tuna, herbs, lemon zest, lemon juice, chili, remaining olive oil and pasta. Toss to combine. Season.
Serve with lemon wedges.
br>While pasta cooks, heat olive oil in a large skillet on medium
Squeeze out excess oil from the tuna.
Flake the tuna.
Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
Mix the olive oil with the juice from the lemon until somewhat thickened.
Pour this over the tuna and the other ingredients.
Blend it all with a fork.
Adjust seasonings if necessary.
Chill for at least an hour.
Whisk together olive oil, lemon juice and parsley. Set aside.
Cook pasta in boiling salted water until al dente. Drain and let cool.
Transfer cooled pasta to a large bowl along with tuna, sugar snap peas, pepper, corn, spinach and raisins. Add dressing and toss to combine.
Blanch green beans in boiling salted water for 1-2 mins, until bright green and just tender. Rinse under cold running water until cool then drain.
Transfer green beans to a large bowl along with cannellini beans, onion, tomatoes and walnuts. Add flaked tuna.
To make the dressing, whisk together olive oil, vinegar and sugar. Season to taste. Pour over salad and toss to combine.
Sprinkle basil leaves over salad. Serve.
Cook pasta as directed on package.
Meanwhile, in a skillet on medium heat saute bell peppers and tuna in olive oil.
Drain and stir in cooked penne, then add pepperoncini sauce. Mix thoroughly.
Place in serving dish and top with parsley.
*Note: Hubby decided to serve this with a small salad and toasted garlic herb bread for the dinner.
Heat olive oil in a medium skillet over low heat; stir in onion and garlic
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.
In a large salad bowl, cut up the tomatoes and add the sliced onions.
Add bag of romaine lettuce.
Add avocado and the entire can of tuna, with the olive oil. If I only have tuna with regular vegetable oil, I usually drain out as much of the oil as I can before adding the tuna.
Sprinkle a couple pinches of sea salt over the salad.
Douse with balsamic vinegar and olive oil. I have never measured the amount, so whatever suits your tastes. I usually use more vinegar than oil since the tuna has olive oil.
Toss well and serve.
In a bowl, mix together the tuna, vinegar, oil, lemon zest, lemon juice, capers, onions, olives, and parsley.
Season to taste with salt and pepper (better to refrigerate overnight to let flavors blend).
Make sandwich-place bread slices on work surface and drizzle lightly with olive oil.
Layer the tuna salad on 4 slices, followed by avocado and tomato.
Top with remaining bread, oil side down.
Heat the olive oil in a large skillet. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 3 minutes. Add the tomatoes and their reserved liquid and simmer over moderate heat, stirring occasionally, until slightly thickened, about 7 minutes. Add the tuna and simmer briefly to heat through; stir gently to keep the tuna in large pieces. Season with salt and black pepper and keep warm.
Brush inside and outside with olive oil.
Mix and combine oregano
ll over with 2 tablespoons olive oil, season with 3/4 teaspoon
In a large skillet, heat olive oil over medium heat.
Add