A new recipe for tuna salad is coming soon, and it’s sure to make you want to go out and grab some more antipasts.
According to the Food and Drug Administration (FDA), antipasteas are sweet potato-based foods, and since they are also sometimes called pesto or pesto sauce, the name of the recipe itself is not an error.
Tuna salad with the Antipasti recipe, by Alix Jenson.
Ingredients 1 pound fresh or frozen tuna, thawed (cut into bite-sized pieces)1/2 cup chopped red onion, finely chopped1/4 cup chopped fresh jalapeno pepper1/3 cup chopped scallions, finely diced1/8 cup chopped parsley1/16 cup chopped cilantro, finely sliced1/6 cup chopped shallots, finely minced1/5 cup fresh or dried oregano, finely grated2 cups chopped cheddar cheese, shredded1/12 cup tomato sauce, to taste1 cup cilantro lime dressing, to serve1/10 cup freshly grated parmesan cheese, to sprinkle1 cup chopped roasted red pepper, to garnish2 cups cooked rice, drained1/20 cup chopped green onions, to drizzle2 tablespoons olive oil, for frying1/1 cup tomato paste, for serving Directions Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Place tuna in a bowl, and drizzle with olive oil.
Drizzle the tuna with a little olive oil and salt and pepper.
Bake for 8 to 10 minutes, or until the tuna is cooked through and no longer pink in the center.
While the tuna cooks, dice the red onion.
Place the onion in a small bowl.
Mix together the garlic, scallons, jalapeño, scallion, parsley, shallots and oreganos.
Add the tomatoes, oreganol, cheddar, cheese, scotch bonnet and a little salt and a pinch of pepper.
Toss to combine.
Add red pepper and salt, and mix until combined.
Place cooked tuna into the prepared baking sheet.
Sprinkle with parmeson cheese and a small amount of cilantro.
Bake until the cheese is melted and the tuna starts to brown.
Remove from the oven, and let the tuna cool for about 5 minutes before serving.