Tuna Salad With Olives Orange And Bell Pepper Recipes

TUNA SALAD WITH OLIVES, ORANGE AND BELL PEPPER

Tuna Salad with Olives, Orange and Bell Pepper image

Provided by Lynn Hagee

Categories Salad Olive Low Fat Quick & Easy Low Cal High Fiber Lunch Orange Tuna Bell Pepper Chill Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield 4 main-course servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon minced garlic
3 seedless oranges, peel and white pith removed
1 small red onion, halved, thinly sliced
1 red bell pepper, thinly sliced
1 9-ounce can white meat tuna packed in water, drained well, separated into chunks
1/4 cup chopped pimiento-stuffed green olives
1/4 cup chopped fresh parsley
8 cups mixed salad greens
1/3 cup slivered almonds, toasted

Steps:

Whisk oil, vinegar and garlic in large bowl to blend. Working over bowl with dressing, cut oranges between membranes, releasing segments into bowl. Add onion, bell pepper, tuna, olives and parsley; toss. Season with salt and pepper. (Can be made 2 hours ahead. Cover; refrigerate.)
Divide salad greens among plates. Spoon tuna salad over, dividing equally. Garnish with almonds.

CLASSIC TUNA SALAD SANDWICH

Classic Tuna Salad Sandwich image

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

Provided by The New York Times

Categories easy, lunch, quick, snack, weekday, sandwiches, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans solid, waterpacked tuna
1/2 cup mayonnaise, preferably homemade
1/2 cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Sliced sandwich bread of choice

Steps:

In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

TUNA SALAD WITH BELL PEPPERS AND HERBS (NO MAYONNAISE)

Tuna Salad With Bell Peppers and Herbs (No Mayonnaise) image

Make and share this Tuna Salad With Bell Peppers and Herbs (No Mayonnaise) recipe from Food.com.

Provided by Artandkitchen

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

400 g tuna (canned)
1 red bell pepper
1 small onion
10 basil leaves
1 tablespoon capers (chopped)
1/4 teaspoon chili
4 -8 tablespoons olive oil
1/2 teaspoon pepper
4 tablespoons balsamico vinegar (up to your taste!)
1/2 teaspoon salt (up to your taste!)

Steps:

Mash the tuna with your fork.
Add all the ingredients and adjust salt and vinegar.
Serve with green salad and fresh bread.

TUNA SALAD WITH HOT AND SWEET PEPPERS

Tuna Salad With Hot and Sweet Peppers image

Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.

Provided by Genevieve Ko

Categories dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 red, orange or yellow bell pepper, thinly sliced
1 hot green chile, such as serrano, seeded if desired, thinly sliced
1 1/2 tablespoons sherry or red wine vinegar
Salt and black pepper
2 celery stalks
2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil
1/4 cup fresh flat-leaf parsley leaves, coarsely chopped

Steps:

Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

TUNA WITH CAPERS, OLIVES AND LEMON

Tuna With Capers, Olives and Lemon image

This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare. Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast. Top it off with a round of ripe tomato or slivers of avocado and another slice of toast. That's it. If you want to make it into a dip, toss the mixture into a food processor with a few tablespoons of softened butter and a bit more olive oil. Purée until smooth and creamy and serve with carrots, fennel, bell pepper and seeded crackers. If you have a tin of sardines taunting you from inside your cabinet, we bet this recipe would work equally well with those.

Provided by Melissa Clark

Categories easy, lunch, quick, weekday, appetizer

Time 10m

Yield 4 sandwiches or 8 appetizer servings

Number Of Ingredients 11

Ingredients

1 garlic clove, finely minced
Juice of half a lemon, plus more to taste
5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
20 ounces canned tuna, preferably packed in olive oil, drained
1/4 cup chopped red onion
1/4 cup chopped black olives
2 tablespoons capers
2 tablespoons minced parsley or basil
Salt to taste
Buttered toast, if serving as sandwiches
10 tablespoons unsalted butter, softened, if serving as dip

Steps:

In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Nutrition Facts : @context http, Calories 273, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED PEPPER, TUNA & OLIVE SALAD

Roasted pepper, tuna & olive salad image

Supper from the storecupboard is easy when you have these key ingredients in stock

Provided by Good Food team

Categories Buffet, Lunch, Main course

Time 45m

Number Of Ingredients 8

Ingredients

6 mixed peppers
400g pasta shapes
3 tbsp sherry vinegar
3 tbsp olive oil
3 tbsp capers , rinsed and chopped
2 x 185g cans tuna , drained and flaked (look for MSC-approved)
390g jar black olives , drained
handful rocket leaves

Steps:

Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.

Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.53 milligram of sodium

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