TUNA PROVENCAL
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large bowl flake tuna with a fork. Stir in capers, black olives, onion and tomatoes. Pour in oil and vinegar and toss to coat. Season and serve with watercress on whole grain bread. Alternative: Arrange mixed greens on plate and top with a quartered boiled new potato, quartered boiled egg and steamed green beans. In center place a scoop of the tuna salad.
GRILLED TUNA RICE SALAD PROVENCAL
Provided by Marian Burros
Categories weekday, salads and dressings
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine the rice with 1 1/2 cups water, and bring to a boil. Reduce the heat, cover and simmer, cooking a total of 17 minutes.
- Meanwhile, slice the onions about 1/4-inch thick. Prepare a stove-top grill.
- Wash and dry the tuna. Grill the tuna according to the Canadian rule: measure the fish at thickest part and cook for 8 to 10 minutes to the inch.
- Grill the onions, turning once or twice, until they are soft.
- Wash, trim and coarsely chop the peppers.
- Heat a nonstick pan until it is very hot. Reduce the heat, add oil and saute the peppers until they are soft.
- Mince the garlic, and add to the peppers.
- Wash, dry and chop the oregano, and combine it in a serving bowl with the vinegar, yogurt and mayonnaise. When the tuna is done, cut it up into small chunks and stir the chunks into this mixture. When the onions are cooked, cut them up coarsely and add. Then, add the sauteed pepper and garlic.
- Mix in the rice, and season with salt and pepper.
- Wash, trim and slice the tomatoes, and serve with the rice salad and bread.
Nutrition Facts : @context http, Calories 762, UnsaturatedFat 9 grams, Carbohydrate 119 grams, Fat 12 grams, Fiber 11 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 20 grams, TransFat 0 grams
TUNA SALAD PROVENCAL
Make and share this Tuna Salad Provencal recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine vinegar, basil, mustard, garlic, salt, sugar and pepper. Whisk in olive oil.
- Steam beans until tender. Drain.
- Add beans, fennel, red pepper and scallions to bowl and toss gently.
- Arrange arugula on plates. Spoon salad over greens and top with crumbled tuna. Garnish with olives.
Nutrition Facts : Calories 461.3, Fat 31.7, SaturatedFat 4.7, Cholesterol 37.5, Sodium 819.2, Carbohydrate 21.1, Fiber 7.1, Sugar 7.6, Protein 24.8
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