Italian Tuna Toss Recipes

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ITALIAN TUNA TOSS

Betty Crocker Healthy Heart Cookbook shares a recipe! Easy to throw together, this veggie-packed salad will wow your dinner guests.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 7



Italian Tuna Toss image

Steps:

  • Toss all ingredients except dressing and bacon flavor bits in large salad bowl; refrigerate.
  • Just before serving, toss with dressing and bacon flavor bits.

Nutrition Facts : Calories 165, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 420 mg

1 bag (1 lb) fresh cauliflower florets or 1 small head cauliflower, separated into florets (3 cups)
1 bag (10 oz) mixed salad greens or 1 small bunch curly endive, romaine or chicory, torn into bite-size pieces
1 cucumber, sliced
2 cans (5 oz each) tuna, drained
1 jar (2 oz) diced pimientos, drained (1/4 cup)
1/3 cup Italian dressing
1/4 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

ITALIAN TUNA SALAD

Provided by Giada De Laurentiis

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12



Italian Tuna Salad image

Steps:

  • Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

2 tablespoons lemon juice, from 1 large lemon
1 tablespoon capers, drained and chopped
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt
One 15-ounce can cannellini beans, drained and rinsed
One 6.35-ounce jar olive oil-packed tuna, drained
2 cups baby arugula
2 small treviso, cut into 2-inch pieces
1 Belgian endive, cut into 2-inch pieces
1 small bulb fennel, shaved on a mandoline or sliced thinly with a knife
1/2 cup fresh Italian parsley leaves

SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)

Provided by Gianni Scappin

Categories     Fish     Olive     Onion     Tomato     Sauté     Dinner     Raisin     Seafood     Tuna     Healthy     Capers     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13



Sicilian-Style Tuna Steaks (Tonno alla Ghiotta) image

Steps:

  • 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
  • 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
  • 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
  • 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

6 tablespoons extra-virgin olive oil
4 (5- to 6-ounce) tuna steaks
Salt and freshly ground black pepper
1 large onion, sliced (about 1 cup)
2 garlic cloves, minced
3 tablespoons salted capers, soaked in water for 10 minutes and drained
3 tablespoons minced pitted green olives
1/4 cup raisins
5 plum tomatoes, peeled, seeded, and chopped
1 cup fish stock or water, as needed
2 tablespoons fresh flat-leaf parsley, coarsely chopped
4 to 5 fresh basil leaves, torn
1/3 cup pine nuts, toasted

ITALIAN-STYLE TUNA SANDWICH

Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead. Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde. Choose the best quality Italian or Spanish canned tuna-the extra cost is well worth it. The other essential ingredient is freshly baked bread, like a good crisp baguette or crusty ciabatta roll.

Provided by David Tanis

Categories     dinner, lunch, quick, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 15



Italian-Style Tuna Sandwich image

Steps:

  • Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
  • Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 38 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 725 milligrams, Sugar 2 grams

1 cup Italian parsley leaves, washed and dried
1/2 cup extra-virgin olive oil, plus more as needed
2 garlic cloves, minced
1/4 cup roughly chopped green olives, such as Castelvetrano
3 or 4 anchovy fillets, chopped
1 tablespoon chopped capers
Zest of 1 lemon
Pinch of crushed red pepper
Salt and pepper
1 baguette or 4 ciabatta rolls
Handful of lettuce leaves, arugula or watercress
8 ounces best quality oil packed tuna, drained, in large chunks
4 hard-boiled eggs
Salt and pepper
1 serrano chile, thinly sliced, optional

CONDIGLIONE (ITALIAN TUNA SALAD)

In the hot, humid summer months, I prefer to have a cool, refreshing salad for dinner. This happens to be one of my favorites.

Provided by JackieOhNo

Categories     Tuna

Time 15m

Yield 2 serving(s)

Number Of Ingredients 19



Condiglione (Italian Tuna Salad) image

Steps:

  • Turn tuna out onto saucer without flaking.
  • Sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
  • Let stand at room temperature to marinate.
  • Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
  • Sprinkle with remaining 1 Tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
  • Toss gently to combine.
  • Add tuna and toss once.
  • Make a bed of romaine leaves on serving platter and spoon salad on center.
  • Arrange eggs around edge and sprinkle with olives and cheese.

Nutrition Facts : Calories 390.7, Fat 22.4, SaturatedFat 4.4, Cholesterol 203.1, Sodium 983.6, Carbohydrate 11.8, Fiber 3.7, Sugar 5, Protein 35.7

1 (6 1/2 ounce) can tuna in vegetable oil, drained
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1 medium ripe tomatoes, cut into 1/2-inch cubes
1/4 cup diced yellow bell pepper
1/4 cup diced green bell pepper
1/4 cup diced cucumber
1/4 cup red onion, diced
1 garlic clove, crushed
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
6 large romaine lettuce leaves
2 large hard-cooked eggs, quartered lengthwise
1/4 cup oil-cured green olives, pitted
2 ounces asiago cheese, coarsely grated (or parmesan cheese)

ITALIAN TUNA BALLS

A superhealthy twist on a family favourite that can be served with spaghetti or squashed flat and cooked as burgers

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 8



Italian tuna balls image

Steps:

  • Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
  • Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.

Nutrition Facts : Calories 594 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.42 milligram of sodium

2 160g cans of tuna in sunflower or olive oil, drained (reserve a little oil)
small handful of pine nuts
freshly grated zest 1 lemon
small handful parsley leaves, roughly chopped
50g fresh breadcrumb
1 egg , beaten
400g spaghetti
500g jar pasta sauce

ITALIAN TUNA CASSEROLE

Make and share this Italian Tuna Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tuna

Time 44m

Yield 4 serving(s)

Number Of Ingredients 18



Italian Tuna Casserole image

Steps:

  • Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
  • While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
  • While the pasta cooks, heat a deep large skillet over medium heat.
  • Add in the olive oil, then melt the butter into the oil.
  • When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
  • Sprinkle the flour around the pan and cook for a minute, then whisk in the wine-it will cook off and the mixture will thicken almost immediately.
  • Whisk in the stock, then whisk in the milk and bring it to a bubble.
  • Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
  • Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
  • Preheat the broiler.
  • Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
  • Heat the spinach and tuna for a minute or so.
  • Drain the pasta and toss with the sauce.
  • Transfer mixture to a casserole dish; cover it with the cheese.
  • Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
  • Top with parsley and serve.

Nutrition Facts : Calories 929.1, Fat 28.9, SaturatedFat 12.3, Cholesterol 62, Sodium 1039.2, Carbohydrate 104.2, Fiber 6.6, Sugar 4.4, Protein 56.5

1 (10 ounce) box frozen chopped spinach
salt
1 lb shell pasta (medium or large, with ridges)
1 tablespoon extra virgin olive oil
2 tablespoons butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
2 cups milk
1/4 teaspoon grated fresh nutmeg
1 teaspoon hot sauce
1 teaspoon Dijon mustard
black pepper
2 (6 ounce) cans white tuna in vegetable oil, drained
1 cup grated parmigiano-reggiano cheese
2 -3 tablespoons chopped fresh flat-leaf parsley

ITALIAN TUNA SALAD TOSS

Gather ingredients, layer, then eat! This Italian Tuna Salad Toss is just that simple-and it's a Healthy Living recipe, too!

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 6 servings.

Number Of Ingredients 6



Italian Tuna Salad Toss image

Steps:

  • Cover serving platter with greens.
  • Arrange artichokes, tuna, beans and tomatoes over greens.
  • Drizzle with dressing just before serving.

Nutrition Facts : Calories 100, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

1 bag (10 oz.) salad greens
1 can (14 oz.) artichoke hearts, drained, quartered
1 can (9-1/4 oz.) tuna in water, drained, flaked
1/2 lb. fresh green beans, cooked, drained
1 cup sliced plum tomatoes
1 cup KRAFT Fat Free Italian Dressing

ITALIAN TUNA TOSS

Easy to throw together, this veggie-packed salad will wow your dinner guests. This can also be made with chicken instead of tuna. (cook time is for bacon)

Provided by Barb G.

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7



Italian Tuna Toss image

Steps:

  • Toss all ingredients except dressing and bacon in a large salad bowl; Refrigerate.
  • Just before serving, toss with dressing and bacon.

Nutrition Facts : Calories 148.2, Fat 6.6, SaturatedFat 1.3, Cholesterol 21.5, Sodium 262.9, Carbohydrate 7.7, Fiber 2.3, Sugar 4, Protein 15.2

1 (1 lb) bag cauliflower florets or 1 head cauliflower, seperated into flowerets (3 cups)
1 (10 ounce) bag mixed salad greens
1 cucumber, sliced
2 (6 ounce) cans tuna, drained
1 (2 ounce) jar diced pimentos, drained
1/3 cup Italian dressing
1/4 cup crisp fried bacon or 1/4 cup bacon bits

TOSSED ITALIAN SALAD WITH TUNA

Drizzle on dressing to complete our Tossed Italian Salad with Tuna! Artichoke hearts, mozzarella and more give this tossed Italian salad its Italian cred.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 7



Tossed Italian Salad with Tuna image

Steps:

  • Toss all ingredients except dressing in large bowl.
  • Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g

3 plum tomatoes, sliced
1 can (14 oz.) artichoke hearts, drained, coarsely chopped
1 can (12 oz.) white tuna in water, drained, flaked
1 bag (10 oz.) salad greens
1/2 lb. fresh green beans, cooked, drained and halved (2 cups)
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 cup KRAFT Italian Roasted Red Pepper Dressing

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