CROSTINI WITH TUNA TAPENADE
Provided by Ina Garten
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.
TUNA TAPENADE
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 10m
Yield about 1 cup
Number Of Ingredients 13
Steps:
- Blend all the ingredients, except the tuna, in a food processor until smooth but still chunky. Transfer to a medium serving bowl. Drain the tuna but do not rinse. Flake the tuna with a fork. Add to the olive mixture, blending gently with a fork. Season with salt and pepper, to taste. Serve with Crostini.
- Crostini:
- Preheat the oven to 350 degrees F.
- Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.
- Yield: about 24 slices
FRESH TUNA TORTILLAS
An all round winner - vitamin D, omega 3 and 1 of your 5-a-day, it's even simple to make
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 15m
Number Of Ingredients 10
Steps:
- Rub oil over each steak, then sprinkle with the spices. Heat a griddle pan until hot, then cook the steaks on one side for 2 mins. Turn and cook for 1-2 mins more. Cut into strips.
- Heat the tortillas for 30 secs in a microwave until soft. Pile tuna, avocado and tomatoes on top of each, then squeeze over the lime juice and scatter with coriander. Dollop soured cream on top, if you like, then roll up and eat.
Nutrition Facts : Calories 370 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.54 milligram of sodium
BASQUE POTATO TORTILLA
Make and share this Basque Potato Tortilla recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- You will need a heavy skillet with a diameter or 9 to 10 inches (Dorie uses a cast-iron skillet; smaller is better than larger).
- Choose a skillet with a handle that can go under the broiler (if you are not sure, wrap the handle in foil).
- Pour about 2 tablespoons oil into the skillet and warm it over medium heat.
- Add the potatoes and onion, garlic and rosemary if using; turn the ingredients around until they glisten with oil.
- Season with salt and pepper; decrease the heat and cook slowly until the potatoes are golden and cooked through, about 20 minutes; you should be able to pierce the potatoes easily with the tip of a knife.
- Discard the garlic and rosemary and transfer the potatoes and onion to a bowl.
- Carefully wipe the skillet with a paper towel (if anything has stuck to the bottom of the pan, you should wash it--you need a clean surface so the tortilla will unmold easily).
- Position broiler rack so that when you slide the skillet onto it, the pan will be about 6 inches from the heat source; preheat broiler.
- In a big bowl, beat the eggs with salt and pepper to taste and the cayenne, then stir in the potatoes and onion.
- Put the skillet over med-high heat and pour in about 1 1/2 tablespoons oil.
- When the oil is hot, add the eggs and potatoes to the pan.
- Immediately lower the heat, and let the eggs cook, undisturbed, for about 2 minutes.
- Run a silicone spatula or a table knife around the edges of the pan to release the tortilla, then cover the pan and cook slowly for another 8-10 minutes, or until the top is almost set--there will be a circle of liquid or jiggly egg at the center.
- Every couple of minutes, run your spatula around the sides of the pan and just under the tortilla to keep it from sticking.
- Slide the pan under the broiler and cook until the top of the tortilla is set; check it after 1 minute, and then keep checking--it can go fast.
- Transfer the tortilla to a serving platter and allow it to cool to room temperature before cutting and serving it.
Nutrition Facts : Calories 363.7, Fat 22.6, SaturatedFat 5.2, Cholesterol 418.5, Sodium 167.9, Carbohydrate 23.2, Fiber 3, Sugar 2.5, Protein 16.7
TUNA TAPENADE
This is a wonderful version of tapenade, the Provençal olive paste. Serve it with croutons or raw vegetables, or use it as a filling for deviled eggs. Mash the hard-cooked yolks with the tapenade and spoon or pipe into the hard-cooked whites.
Provided by Martha Rose Shulman
Time 10m
Yield Makes about 1 1/4 cups
Number Of Ingredients 10
Steps:
- Make sure that there are no pits mixed in with your olives.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients except the tuna and puree to a smooth paste. Scrape down the sides of the bowl and add the tuna. Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 762 milligrams, Sugar 0 grams, TransFat 0 grams
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