Mediterranean Tuna Salad On Grilled Tomato Herb Bread Recipes

Steps:

• Drain tuna and flake into a mixing bowl.
• Coarsely chop, or quarter, artichoke hearts and mix with tuna.
• Add remaining ingredients, mix gently until just blended.

Steps:

• Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
• Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
• Heat a grill pan over medium-high heat. Lightly brush both sides of the pita with olive oil and season with salt and pepper. Cook until golden, about 1 minute per side. Cool slightly and cut into wedges.
• Toss the romaine with the remaining dressing and divide among bowls. Top with the tuna salad and serve with the grilled pita.

Steps:

• In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna., Serve over lettuce. Sprinkle with cheese if desired.

Steps:

• Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice.
• Combine tuna, tomatoes, olives, red onion, mayo, capers and pepper in a bowl.
• Place 1 lettuce leaf on four of the slices of bread.
• Top the lettuce evenly with tuna mixture and cover with the remaining bread slices.

Steps:

• Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Saute onions and garlic in 2 tablespoon olive oil until soft and fragrant. Add tomatoes, olives, parsley and capers and simmer until tomato juice evaporates. Season to taste. Spoon sauce over tuna steaks.