Sicilian Tuna And Potato Salad Recipes

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SICILIAN POTATO SALAD



Sicilian Potato Salad image

Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. -Sue Falk, Warren, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 26 servings.

Number Of Ingredients 11

10 small russet potatoes, unpeeled
1-1/2 teaspoons salt, divided
1/2 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices
1/2 pound cherry tomatoes, halved
1 large red onion, halved and thinly sliced
1 cup thinly sliced fresh basil leaves, divided
1/2 cup olive oil
4 tablespoons cider vinegar
3 garlic cloves, minced

Steps:

  • Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain; rinse with cold water. Pat dry., Meanwhile, in a small saucepan, bring 1 cup water to a boil. Add beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain; immediately drop into ice water. Drain and pat dry., Peel and cube potatoes; sprinkle with remaining salt and the pepper. Transfer to a serving bowl. Add beans, cucumbers, tomatoes, onion and 3/4 cup basil leaves. Whisk together oil, vinegar and garlic. Drizzle over vegetables; toss to coat. Sprinkle with remaining basil.

Nutrition Facts : Calories 96 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SICILIAN STYLE CHICK PEA SALAD



Sicilian Style Chick Pea Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 14

3 cups cooked chickpeas, drained
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon raisins
1 tablespoon lightly toasted pine nuts
1/4 cup finely sliced green onions
2 salt packed anchovies, rinsed under cool water, minced
1/2 teaspoon finely grated lemon zest
Salt
1/8 teaspoon freshly ground black pepper
3 hard boiled eggs, peeled and quartered
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
12 fresh basil leaves, cut into thin chiffonade

Steps:

  • In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.

SICILIAN TUNA AND POTATO SALAD



Sicilian Tuna and Potato Salad image

I got this recipe from Rachel Ray and I love it, I took it to work for a luncheon , everyone loved it.

Provided by Telisia Dodd

Categories     Tuna Salads

Time 20m

Number Of Ingredients 14

1 pound red or fingerling potatoes sliced 1 inch thick
2 lemons,1 juiced and 1 cut into wedges
1 tsp anchovy paste ( optional )
1 large clove, garlic, grated or finely chopped and mashed with a little salt
1/4 c extra-virgin olive oil (evoo)
1 pt cherry tomatoes, halved, or 4 plum tomatoes, thickly sliced
4 ribs celery with leafy tops sliced 1 inch thick on an angie
1 small red onion, quartered lengthwise and thinly sliced crosswise
1 c loosely packed flat-leaf parsley, coarsely chopped
1/2 c caperberries, halved, or 1/4 cup drained capers
1 loaf ciabatta, torn into pieces
1 small hot chille, seeded and finely chopped
salt and pepper to taste
1 can(s) 14 oz tuna

Steps:

  • 1. In a large saucepan, combine the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, about 8 minutes, Rinse under cold water then drain well.
  • 2. In a large bowl, whisk the lemon juice, the anchovy paste, if using, and the garlic paste. Whisk in the EVOO until thickened. Add the cooled potatoes, the tomatoes, celery, onion, parsley, caperberries, olives and chile; season with pepper and toss to combine. Add the tuna to the salad and toss gently to flake it. Squeeze the lemon wedges over the salad.

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