October 27, 2010 at 2:38 pm (black pepper, extra virgin olive oil, French, fresh basil, garlic, hard-cooked eggs, kosher salt, lemon juice, niçoise olives, oil-packed tuna, red onion, roma tomatoes, Sandwiches, whole-wheat baguette)
A favorite in southern France, pan bagnat means “bathed bread.” The bread in this sandwich is meant to absorb some liquid from the filling, so it’s fine to assemble it entirely ahead of time. Serve with potato salad, pasta salad or baked chips.
Serves 4.
1/3 C finely chopped red onion
2 T chopped pitted niçoise olives
1 T fresh lemon juice
1/4 t kosher salt
1/4 t freshly ground black pepper
1 (6-oz) can premium tuna, packed in oil, drained
1 hard-cooked egg, chopped
1/4 C thinly sliced fresh basil
2 t extra-virgin olive oil
1 (8-oz) whole-wheat French bread baguette
1 garlic clove, halved
1 C thinly sliced plum tomato (about 1)
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1. Combine the first 7 ingredients in a medium bowl. Combine basil and oil; stir with a whisk. Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving a 1″ thick shell; reserve torn bread for another use. Rub cut sides of garlic clove over cut sides of bread; discard garlic. Drizzle basil mixture evenly over cut sides of bread. Spoon tuna mixture on bottom half of baguette. Wrap filled baguette in plastic wrap, and let stand for 20 minutes. Cut filled baguette into 4 (3″) equal portions.
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October 11, 2009 at 5:24 pm (canned tuna, canola oil, cherry tomatoes, feta, fresh tomatoes, garlic, linguine, Main Dish, olive oil, parsley, Quick Dishes, salt, stovetop, Summer)
Prep Time:20 min
Start to Finish:20 min
makes:4 servings
8 oz uncooked linguine
1/2 cup crumbled feta cheese (2 oz), divided
2 cups cherry tomatoes, quartered, or coarsely chopped tomatoes
1 can (12 oz) water-packed white tuna, drained, flaked
2 tablespoons chopped fresh parsley
2 tablespoons olive or canola oil
1 clove garlic, finely chopped
1/4 teaspoon salt
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1. In 3-quart saucepan, cook linguine to desired doneness as directed on package. Drain; return to saucepan.
2. Reserve 2 tablespoons of the feta cheese for garnish. Add remaining feta cheese and remaining ingredients to linguine; toss to mix. Sprinkle with reserved feta cheese.
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June 8, 2009 at 4:54 pm (7 ingredients or less, canned tuna, capers, crackers, lemon juice, Main Dish, olive oil, Quick Dishes, red onion)
3 oz can chunk light tuna, drained
1/4 C chopped red onion
2 T capers
2 T lemon juice
1 T olive oil
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Blend all ingredients. Serve with crackers. Makes 1 serving.
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June 8, 2009 at 3:34 pm (7 ingredients or less, canned tuna, carrots, no-cook, parsley, Quick Dishes, tahini, whole wheat pita)
3 oz can chunk light tuna, drained
2 T tahini
2 T chopped parsley
1/2 small carrot, finely shredded
1 whole wheat pita
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Blend first 4 ingredients together. Stuff into pita and eat. Makes 1 serving.
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April 19, 2009 at 10:59 am (canned tuna, crushed tomatoes, garlic, lemon juice, Main Dish, olive oil, onion, parsley, penne, red pepper flakes, stovetop)
Prep Time: 20 minutes
Cook Time: 10 minutes
Makes 6 main dish servings
13.25 oz penne rigate
1-1/2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
14.5 oz canned crushed tomatoes in juice
1-1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/4 to 1/2 teaspoon crushed red pepper flakes
2 cans (5 ounces each) water-packed tuna, drained
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1. Cook pasta according to package directions. Drain and return to pan.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste.
3. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through.
4. Add pasta to sauce. Stir gently to coat.
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April 6, 2009 at 4:30 pm (7 ingredients or less, Aldi ingredients, Appetizers, canned tuna, celery leaves, chives, cream cheese, food processor, fresh basil, garlic, lemon juice, no-cook, parsley, thyme leaves)
Makes about 1 1/2 cups.
8 oz cream cheese
6 oz tuna, well drained
2 T lemon juice
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1. In a mixing bowl, combine the three ingredients. With a fork, blend them together until smooth. Or place ingredients in the bowl of a food processor and, with the metal blade, process until smooth.
2. Pack into a crock or mound on a serving plate.
3. Can be served immediately. If kept refrigerated, remove 30 minutes or so before serving time. It spreads better if not deeply chilled.
A Fresh Touch: Chopped parsley, chives, or celery leaves are extremely good. However, if you have as much as a rounded 1/4 cup of finely chopped fresh herbs, you can forget the tuna altogether. With some mashed garlic, you will then have what some cookbooks call “mock Boursin,” referring to the flavored French cream cheese.
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January 17, 2009 at 5:01 pm (apples, canned tuna, celery, curry powder, dates, lemon juice, no-cook, parsley, pepper, red onion, refrigerator, Salad, salt, Sandwiches, yogurt)
Tuna Salad Sensation
Servings: 8
This tuna salad is made lighter with the use of yogurt as an alternative to mayonnaise. It also contains chopped dates, an unusual twist to a typical salad.
12 oz canned tuna, drained
1/2 cup dates, chopped
1 1/2 cups celery, chopped
1 large apple, cored, peeled and diced
1 tablespoon parsley, chopped
1 cup plain yogurt
2 tablespoons red onion, minced
3 teaspoons lemon juice
1 teaspoon curry powder
Salt and pepper to taste
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1. Combine first five ingredients in a medium-size mixing bowl and combine well.
2. In a separate bowl, combine the yogurt, red onion, lemon juice and curry powder, and mix well to make the dressing.
3. Pour the dressing over the tuna mixture; mix well and enjoy.
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