Tuna Salad Italian Style 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:

• 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.

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:

• 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.