Italian Tuna Salad Sandwiches With Black Olive Dressing Recipes

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ITALIAN-STYLE TUNA SALAD



Italian-Style Tuna Salad image

Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!

Provided by BR Cook

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and ground black pepper to taste
2 slices Italian bread, cubed
3 tomatoes, cut into small pieces
1 medium cucumber, peeled and thinly sliced
1 small onion, thinly sliced
1 (5 ounce) can tuna, drained
20 black olives
1 tablespoon capers

Steps:

  • Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
  • Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 14.7 g, Cholesterol 9.4 mg, Fat 13.7 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 2 g, Sodium 402.1 mg, Sugar 4.6 g

ITALIAN TUNA SALAD SANDWICHES W/ BLACK OLIVE DRESSING



Italian Tuna Salad Sandwiches W/ Black Olive Dressing image

I love tuna salad and this Italian tuna salad has taken the regular to special. If you cannot find imported canned tuna in olive oil, just replace with tuna packed in olive oil.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup chopped flat leaf parsley
3/4 cup black olives, pitted and chopped (such as Gaeta, Calamata and Nicoise)
1/2 cup extra virgin olive oil
4 anchovy fillets, minced (optional)
3 garlic cloves, minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh thyme, chopped
salt & freshly ground black pepper
6 ounces snow peas
2 (6 ounce) cans imported olive tuna packed in oil, drained (should read imported olive oil-packed tuna)
4 crusty rolls, halved or 1 baguette, halved, Four 6-inch slices
1 small red onion, thinly sliced
2 medium tomatoes, sliced 1/3-inch thick
4 hard-cooked eggs, sliced 1/4-inch thick

Steps:

  • Combine first 7 ingredients in a small mixing bowl. Season with salt and pepper.
  • Blanch the snow peas for 1 minute in a small pot of boiling water. Drain and rinse under cold water. Pat dry. Slice snow peas lengthwise into 1/4" strips and toss with 1 tablespoon of the olive dressing.
  • Separate tuna with a fork in a medium bowl. Add 6 tablespoons of the dressing and toss.
  • Spread insides of the rolls or baguette pieces with the remaining dressing.
  • On the bottom halves, arrange snow peas, then onion, then tomatoes, tuna. Top tuna with sliced eggs.
  • Close sandwiches and serve.

Nutrition Facts : Calories 724.9, Fat 44.7, SaturatedFat 7.4, Cholesterol 227.3, Sodium 903.4, Carbohydrate 41.4, Fiber 4.6, Sugar 5.9, Protein 39.2

ITALIAN TUNA SALAD SANDWICHES WITH BLACK-OLIVE DRESSING



Italian Tuna Salad Sandwiches with Black-Olive Dressing image

Recipe By: Marcia Kiesel Servings: MAKES 4 SANDWICHES

Categories     salad     italian     dressing     tuna     sandwiches     with     black-olive

Time 30m

Yield 1

Number Of Ingredients 14

3/4 c. Chopped flat-leaf parsley
3/4 c. black olives
1/2 c. extra-virgin olive oil
4 anchovy fillets
3 garlic cloves
1 1/2 tbsp. fresh lemon juice
1 tbsp. chopped thyme
Salt and freshly ground pepper
6 oz. snow peas
2 6-ounce jars or cans of imported olive oil-packed tuna
4 crusty rolls or four 6-inch lengths of baguette
1 small red onion
2 medium tomatoes
4 hard-cooked eggs

Steps:

  • In a medium bowl, mix the parsley, black olives, olive oil, anchovies, garlic, lemon juice and thyme. Season the dressing with salt and pepper.
  • In a small pot of boiling salted water, blanch the snow peas for 1 minute, or until they are bright green and just tender. Drain the snow peas and refresh them under cold water, then pat dry. Slice the snow peas lengthwise into 1/4-inch strips and toss them with 1 tablespoon of the olive dressing.
  • In a medium bowl, lightly break up the drained tuna with a fork. Add 6 tablespoons of the olive dressing and toss gently.
  • Spread the cut sides of the rolls or baguette pieces with the remaining olive dressing. On the bottom halves of the rolls or baguette pieces, arrange the snow peas, followed by the red onion slices, the tomatoes, tuna and sliced eggs. Close the tuna sandwiches and serve.
  • Make Ahead: The tuna sandwiches can be kept at room temperature for up to 3 hours.

ITALIAN TUNA AND SHAVED FENNEL SANDWICH WITH BLACK OLIVE PASTE



Italian Tuna and Shaved Fennel Sandwich with Black Olive Paste image

Provided by Mitchell Davis

Categories     Sandwich     Fish     Olive     Picnic     Lunch     Tuna     Fennel     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 9

1 baguette, split in half and cut into 4 sections
1 small fennel bulb
Juice of 1 lemon (about 1/4 cup)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup black or green olive paste or tapenade
Peel of 1/4 preserved lemon, very thinly sliced (optional)
10 to 12 ounces finest imported Italian tuna packed in olive oil, drained
1 tablespoon harissa or other hot pepper sauce

Steps:

  • Preheat the oven to 325°F
  • Individually wrap the 4 sections of baguette in aluminum foil and set in the oven to warm, about 10 minutes. Trim the fennel bulb of any fronds or stalks and remove a slice or two from the root end. Using a mandoline, a sharp knife, or a food processor, shave the fennel as thin as possible -the shavings should be nearly transparent. Toss the fennel with the lemon juice, olive oil, a pinch of salt, and some pepper. Set aside.
  • Remove one of the baguette sections from the oven. Spread the bottom half with a tablespoon or so of the olive paste. Lay on top 2 to 4 slices of preserved lemon, if using. Arrange one fourth of the tuna on the sandwich. Dot with some of the harissa, and top with a scattering of the fennel salad. Close the sandwich and wrap up again with foil. Set aside. Repeat with the remaining bread to form 4 sandwiches. Cut each in half through the foil and serve.
  • Leftovers: Assembled sandwiches will keep for eight hours or so, but no more. As they sit, the bread gets a little soggy, but that isn't such a bad thing.

AN ITALIAN TUNA SANDWICH



An Italian Tuna Sandwich image

This is from About.com Italian Cuisine from Kyle Phillips. It's a tasty mayo-free tuna sammich. He says, "You might not think of a tuna sandwich as being particularly Italian. However, most Italians, especially those with more demanding jobs, eat out at least once a day and a full meal simply won't work if one has to then head back to the office and be productive. This is the sort of thing you might find in a trendy downtown eatery."

Provided by HeatherN

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 hamburger buns with sesame seeds
1/4 lb mixed salad green
1 lemon, juice of
2 (6 ounce) cans tuna in vegetable oil
1 teaspoon capers, rinsed well
2 green olives, pitted and diced
1 stalk celery, sliced
3 tablespoons olive oil
salt and pepper

Steps:

  • 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!

Nutrition Facts : Calories 384.5, Fat 19.2, SaturatedFat 3.2, Cholesterol 15.3, Sodium 557.9, Carbohydrate 22.5, Fiber 1.2, Sugar 3.2, Protein 29.1

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  • In a medium bowl, mix the parsley, black olives, olive oil, anchovies, garlic, lemon juice and thyme. Season the dressing with salt and pepper.
  • In a small pot of boiling salted water, blanch the snow peas for 1 minute, or until they are bright green and just tender. Drain the snow peas and refresh them under cold water, then pat dry. Slice the snow peas lengthwise into 1/4-inch strips and toss them with 1 tablespoon of the olive dressing.
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  • Spread the cut sides of the rolls or baguette pieces with the remaining olive dressing. On the bottom halves of the rolls or baguette pieces, arrange the snow peas, followed by the red onion slices, the tomatoes, tuna and sliced eggs. Close the tuna sandwiches and serve.


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