Best Sicilian Tuna And Potato Salad Recipes

Seared Tuna with the Best Potato Salad image

Provided by Jamie Oliver

Time 37m

Yield 4 servings

Number Of Ingredients 9

2 pounds (900 grams) new potatoes, boiled until tender
1 tablespoon capers
1 lemon, juiced
Olive oil
1/2 red onion, finely chopped
1 celery heart, sliced
Salt and freshly ground black pepper
4 (8 to10 ounce/225 to 285 gram) tuna steaks, about 1- inch (2 centimeters) thick
1 good handful basil leaves, picked and finely chopped

Steps:

For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.

Sicilian Tuna and Potato Salad image

Provided by Telisia Dodd

Time 20m

Number Of Ingredients 14

1 pound red or fingerling potatoes sliced 1 inch thick
2 lemons,1 juiced and 1 cut into wedges
1 tsp anchovy paste ( optional )
1 large clove, garlic, grated or finely chopped and mashed with a little salt
1/4 c extra-virgin olive oil (evoo)
1 pt cherry tomatoes, halved, or 4 plum tomatoes, thickly sliced
4 ribs celery with leafy tops sliced 1 inch thick on an angie
1 small red onion, quartered lengthwise and thinly sliced crosswise
1 c loosely packed flat-leaf parsley, coarsely chopped
1/2 c caperberries, halved, or 1/4 cup drained capers
1 loaf ciabatta, torn into pieces
1 small hot chille, seeded and finely chopped
salt and pepper to taste
1 can(s) 14 oz tuna

Steps:

1. In a large saucepan, combine the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, about 8 minutes, Rinse under cold water then drain well.
2. In a large bowl, whisk the lemon juice, the anchovy paste, if using, and the garlic paste. Whisk in the EVOO until thickened. Add the cooled potatoes, the tomatoes, celery, onion, parsley, caperberries, olives and chile; season with pepper and toss to combine. Add the tuna to the salad and toss gently to flake it. Squeeze the lemon wedges over the salad.

Tom Colicchio's Sicilian Tuna Salad image

Provided by blucoat

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

2 (12 ounce) italian canned tuna or 4 (6 ounce) regular cans tuna, drained
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 tablespoons red onions, diced fine
1 tablespoon capers
1 teaspoon sicilian dried oregano or 1 teaspoon regular dried oregano