Best Tuna And Red Onion Spiedini Recipes
PENNE WITH TUNA AND RED ONION
The combination of tuna, anchovies, capers, garlic, and parsley is traditional in Mediterranean cooking, particularly in southern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
- Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
- Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.
Nutrition Facts : Calories 465 g, Fat 12 g, Fiber 3 g, Protein 27 g
TUNA SPIEDINI
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 1h12m
Yield 12 skewers, 6 servings
Number Of Ingredients 15
Steps:
- For the marinade: Mix together all the marinade ingredients in a medium bowl.
- For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable.
- Preheat the oven to 400 degrees F.
- Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer.
- Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm.
TUNA AND RED ONION SPIEDINI
Start with chopped fresh tomatoes, basil and garlic spooned onto toasted baguette slices. Grill slices of potato to have with the tuna; follow with biscotti and fresh figs.
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Whisk oil, lemon juice and rosemary in small bowl to blend. Season dressing with salt and pepper. Thread tuna, onion and lemon slices onto 4 metal skewers. Brush with dressing; sprinkle with salt and pepper. Grill tuna and onion until tuna is just opaque in center and onion is slightly charred and tender, turning and brushing often with some remaining dressing, about 8 minutes.
- Toss greens and all remaining dressing in medium bowl. Mound salad on plates; top with skewers.
TUNA WITH CAPERS, OLIVES AND LEMON
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
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
TUNA SPIEDINI
I saw Giada De Laurentiis make this on her show on the Food Network, and knew I had to try it. They came out very tasty and they made a great presentation! They would be a wonderful way to impress company! Next time I would cook the fennel and onion for a bit in the oven before placing them on the skewer, as they were not quite done to my liking. This could easily be done on the grill also.
Provided by Whisper
Categories One Dish Meal
Time 52m
Yield 12 skewers, 6-12 serving(s)
Number Of Ingredients 14
Steps:
- For marinade:.
- Mix together all the marinade ingredients in a medium bowl.
- For the skewers:.
- Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes.
- Bring a medium pot of salted water to a boil over high heat.
- Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes.
- Transfer the green onions to a medium bowl of ice water.
- When the green onions are cool, pat dry with paper towels.
- Trim the stalks and the root end off the fennel.
- Halve the fennel lengthwise, then cut each half into 3 pieces.
- Cut each lemon into 6 pieces.
- Cut the red onion in half from stem to root end.
- Cut each half in half again lengthwise and cut each quarter into thirds.
- There should be 12 pieces of each vegetable.
- Preheat the oven to 400 degrees F.
- Remove the tuna and toss the vegetables in the marinade.
- Thread each skewer starting with a tomato.
- Then begin to thread the green onion starting with the tip of the white end.
- Add a piece of tuna.
- Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer.
- Next add the red onion, and ribbon the green onion around the red onion and the skewer again.
- Next add another piece of tuna, and ribbon the green onion around again.
- Next add a piece of fennel, and ribbon the green onion around for the final time.
- Top with a piece of lemon.
- Center the ingredients on the skewer.
- Place on a baking sheet.
- Sprinkle both sides with salt and freshly ground black pepper.
- Bake for 8 to 10 minutes.
- Serve warm on a bed of rice.
Nutrition Facts : Calories 409.4, Fat 31.2, SaturatedFat 4.7, Cholesterol 28.7, Sodium 466.9, Carbohydrate 16.8, Fiber 5.9, Sugar 2.9, Protein 20.2
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