chopped 10 ounces Frozen artichoke hearts 2 tablespoons Olive oil 14 ounces Stewed tomatoes 1/4 cup Dry white wine 1 teaspoon Dried oregano Salt and pepper 1 tablespoon Black olive paste 4 Tuna :
swordfish or halibut Chop garlic, onion and artichokes. Heat the olive oil in a deep skillet over med. heat. Add the garlic and onion and saute stirring on occasion, until the onion is translucent, about 5 minutes. Add the artichokes, tomatoes, white wine and oregano. Bring the liquid to a simmer and season to taste with salt and pepper. Cook, covered for about 15 minutes. Stir in the olive paste and set fish on top. Cover skillet and simmer until the fish is cooked, 5-10 minutes.
How To make Mediterranean Tuna's Videos
Mediterranean Tuna Salad
This mayo-free tuna salad is great served with avocado, in a sandwich or you can even use it as a dip!
Full recipe:
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RECIPE REMINDERS: 1.You could really use any type of tomato you wanted for this recipe or leave them out completely if you’re strict low carb. 2. Feel free to replace the dried herbs with fresh basil and chives if you have them
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How To Make Mediterranean Tuna Salad Sandwich - Recipe
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A tuna salad with lots of Mediterranean flavors piled into a baguette. A great picnic sandwich.
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No Bake, No Cook: Mediterranean Tuna Tostadas
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Seafood | MEDITERRANEAN TUNA STEAKS | How to Feed a Loon
LINK TO RECIPE BELOW: You won't believe how delicious these Mediterranean Tuna Steaks are, and they also happen to be super healthy! And it all comes together in about 30 minutes! Perfection! Get recipe here:
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How to Make Whole Foods' Mediterranean Tuna Salad with Olivia | Make It #WithMe
Chowhound video producer Olivia shows us how to make a healthy-ish Mediterranean-inspired tuna salad based on the Whole Foods version she loves. To make it extra pantry-friendly, Olivia made her own mayo for it. (Homemade Mayo recipe here:
Tuna Salad Recipe - Ingredients 4 (6.0-ounce) cans albacore tuna, drained well 1 (14.0-ounce) can quartered artichoke hearts, drained 1/2 cup chopped red bell or piquillo peppers 3/4 cup sliced Greek olives 1/2 small red onion, finely chopped 1/4 cup chopped fresh flat-leaf parsley 3 fresh basil leaves, thinly sliced 2 cloves garlic, finely chopped 1 teaspoon dried or 1 tablespoon chopped fresh oregano 1/2 cup mayonnaise 3 tablespoons lemon juice 1/4 teaspoon fine sea salt