Italian Tuna And Black Olive Pesto Tramezzini Recipes

PASTA WITH TUNA AND OLIVES

Steps:

• Begin heating a large pot of water for the pasta. In a large pasta bowl, break up the tuna. Heat the olive oil in a small frying pan or saucepan over medium heat and add the garlic. Cook, stirring, just until fragrant, and remove from the heat. Add to the tuna. Add the parsley or basil, and mix together.
• Add the tomato sauce to the pan, heat through and season to taste with salt and add pepper and the red pepper flakes if using. Stir in the olives.
• When the water for the pasta comes to a boil, add a generous tablespoon of salt and the pasta. Cook al dente, until firm to the bite, following the cooking instructions on the package but checking the pasta a minute or two before the indicated time. Remove 2 tablespoons of the cooking water and mix with the tuna.
• When the pasta is al dente, drain and transfer to the bowl with the tuna. Add the tomato sauce with the olives, toss everything together, and serve. Pass the Parmesan at the table.

ITALIAN TUNA AND BLACK OLIVE PESTO TRAMEZZINI

Steps:

• 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.