Best Italian Tuna And Shaved Fennel Sandwich With Black Olive Paste Recipes

SICILIAN TUNA WITH FENNEL, BLACK OLIVES, AND LEMON

Sicilian Tuna with Fennel, Black Olives, and Lemon image

What self-respecting sandwich shop doesn't carry a tuna sandwich? We admit that we almost didn't. But when a magazine wanted to do an impromptu photo shoot before we opened, we had to improvise with ingredients already on hand at Craftbar. We seized a can of Sicilian tuna and added a few other items-and when we tasted the sandwich after the shoot, we realized we had a winner. Let go of the traditional tuna with lots of mayo-the mayonnaise masks the taste, a pity when using good tuna. Instead, use just a bit of lemon-flavored mayo on the bread, and season the tuna with lighter ingredients, such as the fronds of the fennel, similar in texture to dill but lending a fresher flavor to the fish.

Yield makes 3 to 4 sandwiches

Number Of Ingredients 15

Ingredients

2 (6-ounce) cans yellowfin or albacore tuna, drained
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
2 tablespoons finely diced red onion
1 tablespoon capers, drained
2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
Kosher salt and freshly ground black pepper
1 medium bulb (about 1/2 pound) fennel
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 baguette
3 tablespoons Lemon Mayonnaise (page 178) (optional)
4 tablespoons pitted and chopped Niçoise olives
12 slices Lemon Confit (page 200)

Steps:

To make the tuna salad, combine all the ingredients in a bowl, and mix well. Adjust the seasoning as necessary and refrigerate until ready to use.
To make the marinated fennel, remove the stalks from the fennel and reserve the fronds. Using a mandoline slicer or sharp knife, thinly slice the fennel crosswise starting from the top. In a bowl, toss the fennel slices in the oil, lemon juice, and reserved fennel fronds, and season with salt and pepper. Set aside at room temperature to marinate for 10 minutes.
Split the baguette lengthwise. Spread the mayonnaise evenly across the bottom slice and layer with the tuna salad, fennel, olives, confit, and fennel fronds. Drizzle some of the oil from the confit on the inside of the top slice of the baguette. Close the sandwiches, cut into three or four equal pieces, and serve.

ITALIAN TUNA SALAD SANDWICHES W/ BLACK OLIVE DRESSING

Italian Tuna Salad Sandwiches W/ Black Olive Dressing image

I love tuna salad and this Italian tuna salad has taken the regular to special. If you cannot find imported canned tuna in olive oil, just replace with tuna packed in olive oil.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup chopped flat leaf parsley
3/4 cup black olives, pitted and chopped (such as Gaeta, Calamata and Nicoise)
1/2 cup extra virgin olive oil
4 anchovy fillets, minced (optional)
3 garlic cloves, minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh thyme, chopped
salt & freshly ground black pepper
6 ounces snow peas
2 (6 ounce) cans imported olive tuna packed in oil, drained (should read imported olive oil-packed tuna)
4 crusty rolls, halved or 1 baguette, halved, Four 6-inch slices
1 small red onion, thinly sliced
2 medium tomatoes, sliced 1/3-inch thick
4 hard-cooked eggs, sliced 1/4-inch thick

Steps:

Combine first 7 ingredients in a small mixing bowl. Season with salt and pepper.
Blanch the snow peas for 1 minute in a small pot of boiling water. Drain and rinse under cold water. Pat dry. Slice snow peas lengthwise into 1/4" strips and toss with 1 tablespoon of the olive dressing.
Separate tuna with a fork in a medium bowl. Add 6 tablespoons of the dressing and toss.
Spread insides of the rolls or baguette pieces with the remaining dressing.
On the bottom halves, arrange snow peas, then onion, then tomatoes, tuna. Top tuna with sliced eggs.
Close sandwiches and serve.

Nutrition Facts : Calories 724.9, Fat 44.7, SaturatedFat 7.4, Cholesterol 227.3, Sodium 903.4, Carbohydrate 41.4, Fiber 4.6, Sugar 5.9, Protein 39.2

ITALIAN-AMERICAN STYLE TUNA MELTS

Italian-American Style Tuna Melts image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 teaspoon anchovy paste
1/4 cup extra-virgin olive oil
1/4 cup pitted chopped black olives, oil cured or kalamata
1/2 small red onion, minced
2 ribs celery, minced
12 ounces canned or jarred tuna, drained and flaked
1 lemon, juiced
Freshly ground black pepper
2 tablespoons softened butter
4 top-split New England hot dog rolls
8 ounces fontina cheese, thinly sliced or shredded

Steps:

Preheat the broiler.
In a large bowl, combine the anchovy paste with extra-virgin olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine. Lightly butter each side of the rolls, and toast on each side under the broiler. Fill the rolls with the tuna salad and top with cheese. Arrange on a sheet pan and broil until the cheese melts. Transfer to serving plates and serve.

OLIVE AND FENNEL TUNA MELTS

Olive and Fennel Tuna Melts image

Can be prepared in 45 minutes or less.

Yield Makes 4 sandwiches

Number Of Ingredients 8

Ingredients

two 6 1/8-ounce cans solid white tuna, drained well
1/3 cup mayonnaise
2/3 cup finely chopped fennel bulb (sometimes called anise)
5 Kalamata or other brine-cured black olives, pitted and chopped
1 tablespoon minced fresh parsley leaves
1 tablespoon fresh lemon juice, or to taste
4 slices rye bread, toasted lightly
4 ounces grated sharp Cheddar cheese

Steps:

Preheat broiler.
Into a bowl flake tuna and stir in mayonnaise, fennel, olives, parsley, lemon juice, and salt and pepper to taste. Divide tuna salad among toast slices and top with Cheddar. In a shallow baking pan broil sandwiches under broiler about 4 inches from heat until cheese is bubbling, 1 to 2 minutes.

ITALIAN TUNA AND SHAVED FENNEL SANDWICH WITH BLACK OLIVE PASTE

Italian Tuna and Shaved Fennel Sandwich with Black Olive Paste image

Provided by Mitchell Davis

Categories Sandwich Fish Olive Picnic Lunch Tuna Fennel Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 sandwiches

Number Of Ingredients 9

Ingredients

1 baguette, split in half and cut into 4 sections
1 small fennel bulb
Juice of 1 lemon (about 1/4 cup)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup black or green olive paste or tapenade
Peel of 1/4 preserved lemon, very thinly sliced (optional)
10 to 12 ounces finest imported Italian tuna packed in olive oil, drained
1 tablespoon harissa or other hot pepper sauce

Steps:

Preheat the oven to 325°F
Individually wrap the 4 sections of baguette in aluminum foil and set in the oven to warm, about 10 minutes. Trim the fennel bulb of any fronds or stalks and remove a slice or two from the root end. Using a mandoline, a sharp knife, or a food processor, shave the fennel as thin as possible -the shavings should be nearly transparent. Toss the fennel with the lemon juice, olive oil, a pinch of salt, and some pepper. Set aside.
Remove one of the baguette sections from the oven. Spread the bottom half with a tablespoon or so of the olive paste. Lay on top 2 to 4 slices of preserved lemon, if using. Arrange one fourth of the tuna on the sandwich. Dot with some of the harissa, and top with a scattering of the fennel salad. Close the sandwich and wrap up again with foil. Set aside. Repeat with the remaining bread to form 4 sandwiches. Cut each in half through the foil and serve.
Leftovers: Assembled sandwiches will keep for eight hours or so, but no more. As they sit, the bread gets a little soggy, but that isn't such a bad thing.