Mediterranean Bean Soup And Tuna Sandwich Recipes

Steps:

• Mix oil, thyme, vinegar, salt, pepper and garlic. In shallow glass or plastic dish or resealable food-storage plastic bag, pour half of oil mixture over fish fillets; turn fish to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 1 hour. Mix remaining oil mixture, the tomato, onion, olives, parsley and capers; cover and refrigerate.
• Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish 5 to 6 inches from medium heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Break fish into chunks.
• Cut off top one-third of bread loaf. Hollow out both parts, leaving 1/2-inch-thick crust. Arrange romaine on bottom half of bread. Top with fish. Spoon tomato mixture evenly over fish. Replace top piece of bread. Wrap loaf in plastic wrap or foil and refrigerate 30 to 60 minutes. Unwrap and cut into 4 pieces.

Steps:

• In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
• Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

Steps:

• Toast bread if desired.
• Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.
• Combine tuna and the rest of the ingredients (except lettuce).
• Place 1 lettuce leaf on each of 4 bread slices.
• Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.
• Serve immediately.

Steps:

• Prepare beans:
• Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
• Make tuna:
• Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
• Assemble sandwiches:
• Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

Steps:

• Bring 2 cups of the broth to a boil in a large saucepan.
• Add potatoes and carrots, cover, reduce heat, and simmer gently for 15 minutes.
• While potatoes cook, place oil in a heavy soup pot or Dutch oven over medium-high heat.
• Add onions, reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
• Add the garlic and cook for one minute.
• Add 1 cup of broth and bring to a boil.
• Add the cooked potatoes, carrots, and their liquid; stir in thyme and rosemary.
• In a food processor or blender, purée the beans with the final cup of broth.
• Add to the soup and bring to a boil.
• Season to taste with salt and pepper and adjust thickness with additional broth, if necessary; stir in the lemon juice.
• Serve with croutons or toasted bread as garnish.