Time 15m Yield 4 servings Number Of Ingredients 12 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.
Time 1h27m Yield 36 appetizers Number Of Ingredients 14 Steps:
Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour. Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly. Mound the tapenade on each toast, sprinkle with parsley, and serve.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
Blend tuna, butter, capers, parsley, lemon juice, salt, and pepper in a food processor until smooth.
Time 15m Yield 16 Number Of Ingredients 9 Steps:
In small bowl, mix cream cheese, shallot and Italian seasoning until well blended. Spread in 8-inch circle on serving plate. Top with olives, tuna, tomato, egg and parsley. Serve with crackers.
Time 15m Yield 4 servings Number Of Ingredients 15 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.
Time 10m Yield 1-1/2 cups. Number Of Ingredients 6 Steps:
In a bowl, combine the first five ingredients until well mixed. Shape into a ball; roll in parsley. Chill. Serve with crackers.
Time 5m Yield 2 cups (8 servings). Number Of Ingredients 8 Steps:
In a large bowl, combine the first 6 ingredients. Stir in tuna. Serve with bread or crackers.
Time 20m Yield 4 Number Of Ingredients 10 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.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Add the tuna, lemon juice, and balsamic vinegar to the bowl of a food processor; process until combined. Add in the cream, butter, and salt; pulse until well blended. Transfer to a serving bowl and keep chilled/covered until ready to serve. Top with the lemon slices as a garnish. Serve cold with crackers or baguette slices.
Time 5m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Drain Tuna , sqeezing out water. Mash the tuna in a small bowl and add the rest of the ingredients. Serve on bread or toast.
