Mediterranean Tuna Salad On Grilled Tomato Herb Bread Recipes

Steps:

• Preheat the broiler. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes.
• Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.

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:

• 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 medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving.
• Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
• In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna.
• Grill tuna uncovered 4 inches from medium-high heat 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10 to 15 minutes longer or until tuna flakes easily with a fork. Serve topped with tomato mixture.

Steps:

• Cook rice according to package directions; after, set aside to cool.
• While rice cools, steam the green beans until tender-crisp; then rinse under cold, running water.
• Transfer the green beans to a large serving bowl and add the celery, bell pepper, onion and basil.
• Add the rice and dressing (the dressing is comprised of the last 4 ingredients listed).
• Toss to combine, then add tuna.
• Toss to combine and eat immediately or cover and refrigerate until serving time. (I prefer to refrigerate for a few hours.).
• (Additional notes: you can also use frozen green beans in lieu of fresh for the recipe if necessary, but please use FRESH basil! It makes all the difference to not be using a dried spice. Also, I love to serve these as tacos/burritos on whole wheat tortillas, but you can serve them however you want!).

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:

• In a small bowl, combine the cottage cheese, mayonnaise and dressing.
• Add the tuna and olives, mixing lightly.
• Serve with the tomato wedges.