Italian Tuna Cole Slaw Recipes

ITALIAN TUNA SALAD

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.

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 SANDWICH

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.

SANDWICH ESSENTIALS: AWESOME TUNA AND COLESLAW

Steps:

• 1. PREP/PREPARE
• 2. It is no secret that my favorite tuna is Wild Planet... Not just because they are sustainably fished, but it tastes so dang good. If you can get it, I would suggest you give it a try. Regardless of your choice, make sure it is water packed. https://www.wildplanetfoods.com
• 3. The coleslaw I am using is a typical variety, much like a Kentucky coleslaw. Here is the recipe that I used: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=3
• 4. Gather your ingredients (mise en place).
• 5. Drain the tuna, add to a bowl with the other sandwich ingredients, and lightly toss, until just combined.
• 6. Chef's Note: If you substitute white pepper, for the black, you will get more of a "sweet" heat. In addition, if you add a dash or two Frank's hot sauce, you will give it a bit of a savory kick that goes quite well with the coleslaw.
• 7. Divide the tuna, and add half each to the bottom of two toasted buns.
• 8. Chef's Tip: I added some butter lettuce leaves to the toasted buns for two reasons: First, I like butter lettuce. Second, it insulates the bun from the tuna, and helps keep it from getting soggy.
• 9. If you want to kick it up, add two thinly-sliced tomatoes, top with a piece of provolone, and stick under a broiler, for about 30 seconds. Mmmmmm.
• 10. Chef's Tip: If you are using the tomatoes, sprinkle a bit of salt, and black pepper on them before adding the provolone. Tomatoes just beg for salt and black pepper.
• 11. PLATE/PRESENT
• 12. Serve with chips or fries, a nice pickle (sweet or dill), and maybe a few tall cold ones. Enjoy.
• 13. Keep the faith, and keep cooking.

EASY ITALIAN COLESLAW

Steps:

• Combine coleslaw blend and bell pepper in large bowl.
• Mix remaining ingredients. Add to coleslaw mixture; toss to coat.

LEMONY ITALIAN COLESLAW

Steps:

• In small bowl, mix dressing ingredients; set aside.
• In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.

GRANNY'S ITALIAN SLAW

Steps:

• In large bowl alternate layers of shredded cabbage and onion.
• Top with 7/8 cup sugar.
• In medium sauce pan bring all remaining ingredients just to boil, stirring.
• Remove from heat and while still hot pour over cabbage and onions.
• Cover and let stand for 4-6 hours before serving.