This afternoon, when I went to the grocery store on a hunt for something good for dinner, I was walking down the tuna oil and a man was perusing the various cans of tuna. I made a remark that the Tonno Genova Tuna packed in olive oil had better taste, and was better for you, too. After I picked up my two cans, he put some in his basket as well.
There are some really good things about tuna packed in olive oil. First, because the tuna has more flavor, less mayonnaise is required, so according to [http://chickenofthesea.com/e_health_omega.aspx]
“It has been shown that tuna packed in oil mixed with 1 tablespoon of mayonnaise is actually lower in fat than tuna packed in spring water and mixed with 2 tablespoons of mayonnaise. Starting with tuna packed in oil allows people to use less mayonnaise to achieve the desired consistency and taste, thereby cutting down on fat and calories and providing a better tasting salad.”
In addition, olive oil is good for you http://en.wikipedia.org/wiki/Olive_oil#Nutrition_and_health_effects:
“Olive oil contains the monounsaturated fatty acid oleic acid, antioxidants such as vitamin E and carotenoids, and oleuropein, a chemical that prevents the oxidation of LDL particles. It is these properties that are thought to contribute to the health benefits of olive oil”.
Email Me the Recipe
Not Your Ordinary Tuna Salad
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Ingredients
— Salad —
- 1 can Tuna packed in olive oil, 5 oz
- 1 package Fresh cheese ravioli
- 2 Roasted red peppers sliced
- 1 cup Broccoli Florets
— Dressing —
- 1 can Tuna packed in olive oil, 5 oz
2 tablespoon Mayonnaise- 1 teaspoon Lemon juice
- 1 teaspoon Anchovy paste
- 1 tablespoon Parmesan
— Bruchetta —
- 1 baguette French bread
- 2 tablespoon *Olive oil
- 1 teaspoon Balsamic Vinegar
- ½ teaspoon Italian seasoning
- ¼ teaspoon Sea salt
- ¼ teaspoon Freshly ground pepper
Instructions
- Bring a pot of salted water to a boil. Add the pasta, and put a steamer basket on top of the pot with the broccoli in it. Boil until the broccoli is just done, the pasta should also be finished cooking. Immediately plung both into ice water to stop the cooking. Drain and refrigerate.
- To make the dressing, drain one of the cans of tuna and put it into a small food processor with the remaining ingredients and process. Adjust for seasoning if necessary.
- To assemble the salad, drain the remaining can of tuna and set aside. Put the pasta and broccoli in a bowl. Add the red peppers. Flake the tuna in large chunks into the bowl. Put the dressing on, and toss, coating everything completely. Transfer to a nice serving bowl and refrigerate until time to serve.
- To make the bruchetta, slice the bread on the diagnol in about 1 inch slices. Combine the olive oil, vinegar and seasoning. Brush both sides of the bread slices with the mixture. Heat a griddle and toast the bread on both sides. Put on a nice plate and serve with the salad.
