Italian Tuna Salad Recipes

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.

Steps:

• In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

Steps:

• In 4-quart saucepan, cook pasta as directed on package, adding potatoes and frozen green beans during last 5 to 7 minutes of cooking time; cook until vegetables and pasta are tender. Drain.
• In large bowl, gently toss cooked pasta, potatoes and green beans with oil. Refrigerate until chilled, about 1 hour 30 minutes.
• Stir in tuna, tomato and onions. Pour dressing over salad; stir gently to coat. Top with hard-cooked eggs.

Steps:

• Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
• Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper. Serve cold, with bread or greens, if desired.

Steps:

• Mix all ingredients.
• The way it is pictured served in the recipe is stuffed in a round loaf cut into 6 wedges.

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.