Best 11 Italian Tuna Salad Recipes

ITALIAN TUNA SALAD

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.

ITALIAN-STYLE TUNA SALAD

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.

ITALIAN TUNA SALAD

Steps:

• In a large bowl, combine the first 10 ingredients. Add dressing and toss to coat. Fold in tuna. Cover and refrigerate for at least 1 hour before serving.

ITALIAN TUNA PASTA SALAD

Steps:

• In a large bowl, combine the pasta, carrots, zucchini, tuna and salad dressing. Cover and refrigerate for 2 hours or overnight. Serve in a lettuce-lined bowl if desired.

ITALIAN BEAN AND TUNA SALAD

Steps:

• In medium bowl, mix all ingredients except lettuce. Refrigerate 10 minutes to blend flavors.
• Just before serving, place lettuce in serving bowl; spoon salad on lettuce.

ITALIAN TUNA SALAD

Steps:

• Mix all ingredients.
• The way it is pictured served in the recipe is stuffed in a round loaf cut into 6 wedges.

ITALIAN TUNA PASTA SALAD

Steps:

• In a large bowl combine Miracle Whip dressing and packet of Italian dressing mix. If mixture is too thick, thin with some milk until desired consistency.
• Add minced onion, tuna, and peas. Mix well.
• Add cooked pasta.
• Toss to coat pasta and chill in the refrigerator.

ITALIAN TUNA SALAD

Steps:

• cover sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes then drain, pat dry ansd add to tomatoes. Add the tuna breaking it into large chunks, along with the celery, olives and capers and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season with salt and pepper. Serve cold with bread or greeens if desired.

CONDIGLIONE (ITALIAN TUNA SALAD)

Steps:

• Turn tuna out onto saucer without flaking.
• Sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
• Let stand at room temperature to marinate.
• Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
• Sprinkle with remaining 1 Tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
• Toss gently to combine.
• Add tuna and toss once.
• Make a bed of romaine leaves on serving platter and spoon salad on center.
• Arrange eggs around edge and sprinkle with olives and cheese.

ITALIAN TUNA SALAD

Steps:

• 1. Drain your solid white Albacore Tuna in water or oil. Pour a small amount of Italian dressing over tuna to coat. Now flake up the tuna and set aside.
• 2. Prepare your greens by rinsing and draining then chopping up and placing in a bowl. Next, all your remaining ingredients except your toppings including tuna and set aside till ready to serve.
• 3. Add a little dressing right before serving or set dressing on table with the toppings.
• 4. Here is one of the dressings that I love called Northern Italian w/basil & romano and Mezzetta's deli-sliced golden greek pepperoncini's that I use.
• 5. 12/31/2014 ---- Served this tonight with our New Year's Eve dinner of Chicken Parmesan along with Eggnog Creme Brulee for dessert.

DAPHNE OZ'S ITALIAN TUNA SALAD

Steps:

• Procedure: Combine the tuna, red onion, red bell pepper, apple, celery, scallions, garlic, green olives and flat leaf parsley and toss together in a large bowl. Combine the olive oil, red wine vinegar, and a pinch of salt and pepper in a small bowl and pour over the tuna and vegetable mixture, and toss until just combined. Serve on bed of lettuce or on whole grain bread.