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Tuna BLT with Olive Tapenade and Oregano Dressing

Tuna BLT with Olive Tapenade and Oregano Dressing

Olive tapenade and homemade oregano dressing lend an Italian twist to the classic BLT sandwich

Tuna BLT with Olive Tapenade and Oregano Dressing

This is a BLT with class and sophistication — a topping of olive tapenade and homemade oregano dressing lends an Italian twist to the venerated classic sandwich. Don't let its decidedly upmarket ingredients fool you; this is no dainty sandwich and as such should be approached with a hearty appetite.

Click here to see Reinventing the BLT — 9 Ways.


For the oregano dressing

  • 3/4 Cups red-wine vinegar
  • 1/3 Cup Dijon mustard
  • 1/2 Cup extra-virgin olive oil
  • 1/2 Cup canola oil
  • Salt and pepper, to taste
  • 3 Tablespoons dried oregano
  • 1 Cup mayonnaise

For the sandwich

  • 6 Ounces yellowfin or ahi tuna
  • 2 Teaspoons vegetable oil
  • Salt and pepper, to taste
  • 4 slices rustic Italian bread
  • 2 Tablespoons mayonnaise
  • 4 slices bacon, cooked
  • 6 thin slices onion
  • 4 thin slices tomato
  • 1 hard-boiled egg, sliced thinly
  • 6 basil leaves
  • 2 arugula
  • 1/2 avocado, pitted, peeled, and sliced thinly
  • 2 Ounces pecorino, grated
  • 2 Tablespoons store-bought olive tapenade

The Best Olive Salad for a Muffuletta Sandwich

New Orleans is known for many delicious food items, including sandwiches. One of its most famous is the muffuletta which was invented at Central Grocery. The sandwich can include various Italian meats including mortadella, capicola, ham and/or salami, along with provolone and/or mozzarella cheeses. However, as if those ingredients weren't enough, there are two things that make this sandwich original and memorable: fresh-baked muffuletta bread and made-from-scratch olive salad.

This recipe is a take on Central Grocery's olive salad mix and is an essential element of any muffuletta sandwich. The olive salad easily comes together in a food processor and, in the end, you will have plenty of olive salad for days to come. It is the ideal companion for the Italian sandwich for which it was developed.

If you tire of making muffuletta sandwiches but still have olive salad to spare, you can add it to a cheese plate, put it on other types of sandwiches, spread it on crostini, or mix it with mayonnaise for a creamier spread or dip.


Is tuna healthy?

Yes, it is a healthy choice in moderation. Here are some health benefits of this delicious fish.

  • High quality protein
  • Almost no fat
  • Contains amino acids
  • Contains heart healthy omega 3 fatty acids

What kind of canned tuna is the healthiest?

Consider all the options below. What you'll need will vary depending upon the recipe you are using, the cost, and the availability.

  • Water packed: lower in calories, more omega 3's
  • Oil packed: more flavor, packed in soybean oil which is heart healthy
  • White Albacore: firmer texture, lightest flesh, mildest flavor, higher mercury levels
  • Skipjack: strongest flavor, highest fat, light brown in color, lowest mercury levels
  • Yellowfin (Ahi): pale pink, mild flavor, higher in mercury than skipjack.
  • Tongol: less mercury, smallest, comparable to skipjack.
  • No Salt Canned: If you can't find this, rinsing it for 3 minutes will remove a lot of the sodium.
  • Are you pregnant? Choose one with the lowest mercury or the Safe Catch brand.

How can I serve this?

  • Serve on a bed of mixed greens.
  • Scoop out the seeds and flesh from large beef steak tomatoes and stuff with this salad.
  • Make lettuce wraps.
  • Slice cucumbers and serve a teaspoon of this on top.
  • Crackers
  • Pita bread
  • Tortilla wraps
  • In a sandwich with olive tapenade, roasted red peppers, and arugula

Can I freeze this recipe?

Even though it doesn't have mayonnaise in it, it does have celery which doesn't freeze well. It's best to eat it all up within 3 to 5 days of making it.

Ten Salad Dressings

By Chef Michael Smith &bull 10 years ago

It’s easy to make your own personalized salad dressings. The basic ratio of sour, sweet and oil is easily modified and infinitely variable. This recipe makes enough for several salads because it’s just as easy to make a lot as a little and, once you taste your own dressings, you won’t be able to get enough.


1 cup extra virgin olive oil
1/2 cup any vinegar, lemon or lime juice
1/2 cup honey, maple syrup, or jelly
1 heaping Tablespoon Dijon mustard
1 heaping Tablespoon any fresh herb (optional)
a sprinkle or two sea salt and freshly ground pepper


Simply decide which ingredients you’d like to use and then measure everything into a Mason jar and shake vigorously until combined. Your personalized dressing will stay fresh in your refrigerator for several weeks, if it lasts that long.


1. Sherry Maple: sherry vinegar and maple syrup

2. Fennel Balsamic: balsamic vinegar, honey and ground fennel seed

3. Raspberry: red wine vinegar and raspberry jelly

4. Italian: red wine vinegar, no sweetener, minced garlic, oregano and thyme

5. Caesar: lemon juice, no sweetener, 1/2 cup of Parmesan cheese, 1 tablespoon of minced garlic, 1 tablespoon of Worcestershire sauce

6. Caribbean: lime zest and juice, honey and shredded coconut

7. Southwestern: lime zest and juice, honey, cilantro and hot sauce

8. Vanilla: white wine vinegar, honey and pure vanilla extract

9. Goat Cheese: 1 small 5 oz log of goat cheese, 1/4 cup of white wine vinegar, 1/2 cup of olive oil, 1 tablespoon of honey, and sprinkle or two of salt and pepper, puréed smooth

10. Tomato: 1 large ripe local tomato puréed with the zest and juice of 2 lemons and 1/2 cup of olive oil, seasoned with salt and pepper

How to make grilled chicken for salad

Make a quick marinade with olive oil, lemon juice, garlic, herbs of your choice (rosemary, thyme and oregano are always a safe bet) and season generously with salt and pepper. Pour over boneless, skinless chicken breasts and allow to marinate while you heat the grill or grill pan. Cook the chicken for 3-4 minutes per side, depending on thickness, until cooked through and golden brown on both sides. The internal temperature should be 75°C or 165°F. Remove from the heat and allow to rest for at least 5 minutes before slicing.

Why is it important to let meat rest after cooking?

Resting meat or chicken allows the juices to be redistributed throughout the meat instead of running out onto the cutting board. This is because the meat tenses up during cooking and allowing it to rest, literally allows the meat to relax and will result in juicier meat or chicken.

This Easy Tuna Pasta Is the Cheapest, Quickest, Most Comforting Weeknight Dinner Ever

Put aside whatever ideas you have about canned tuna, or the words "tuna pasta" together, and let’s talk about pasta for a minute. I don’t need to sell you on pasta. It’s a steadfast weeknight dinner option in my house, whether classic or whole wheat or whatever gluten-free variety that’s ended up on my Healthyish desk most recently. My one gripe with pasta, however, is that, unless I’m making meatballs, a ragu, or some kind of side protein (none of which are happening on a Tuesday night), pasta doesn’t quite cut it as a meal.

If you're making a sauce this simple, you're going to need some good-quality canned tuna.

Back to that canned tuna. I’m not talking about the watery, shredded-beyond-recognition stuff. I’m talking about olive-oil packed, sustainable, thick-cut tuna that may come in a can (like Genova) or a jar (like Tonnino or Bela). It’ll cost a couple extra dollars, but it’ll make your pasta—and plenty of other dishes—into a one-pot dinner that’s easy enough for a Monday and classy enough for company any day of the week.

My technique is inspired by Joie Warner’s No Cook Pasta Sauces, which I stumbled on via the Epicurious app. The thing about canned tuna is that it doesn’t need or want to be cooked, otherwise it’ll get dry and tough. Instead, you just want to drain a 6 oz can or jar and put it in a heatproof bowl with a clove of chopped garlic, the zest of one lemon, 2 Tbsp lemon juice, ¼ cup olive oil, ½ tsp salt, and fresh pepper, and let the bowl sit over the pot where you’re cooking your ½ lb of pasta (I like a long pasta like linguine Warner also recommends penne or shells). You could add 2 Tbsp capers, as Warner’s recipe calls for, or the same amount of sliced olives, sun-dried tomatoes, or a couple mashed anchovies. For an even heartier pasta, you could add half a can of drained white beans or a few handfuls of baby spinach, which will wilt when you toss the cooked pasta in the bowl. Chopped parsley is the obvious garnish, but I think dill would be nice too. As soon as that pasta is finished cooking—you want it to be on the more tender side of al dente, since you're not cooking it in the sauce—simply drain it, toss it with your now-warm tuna sauce, and dinner is served.

The first time I made this pasta, my boyfriend, who thinks he hates canned tuna, refused to try it. But he loves pasta more than life, and ultimately that love won out. He ate one bowl, got seconds, and said he’d eat tuna like this any time. It was a victory: for me, for canned tuna, for our Tuesday night.

Recipe: BLT Salad

We are big BLT people. Such big fans in fact, we dedicated the first edition of our magazine, Sandwich, to the combination. So going into the new year, as we’re all making healthier choices, we wanted to find a way to celebrate our favorite sando with a healthier twist!

No Crumbs Left by Teri Turner was the perfect selection for #SKCookbookClub, proving the new year can still bring big taste from familiar flavors. Turner, the well known author behind the food and lifestyle blog of the same name is constantly giving fresh recipe ideas for those doing a Whole30.

She’s also known for taking family favorites and creating dairy, gluten, and grain free alternatives enticing enough to make long after those 30 days come to an end. Bring on the BLT Salad, and make sure to whip up a double batch of that dressing to save for later… it’s good on just about anything.

BLT Salad

Adapted from recipe on page 124


2 small romaine hearts (about 8 ounces total), halved lengthwise
2 medium tomatoes, each sliced into 6 pieces
8 slices bacon
Yolks from 4 large hard-boiled eggs, grated
1 avocado, chopped
1 small red onion, thinly sliced into rounds
¾ cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon dried oregano
1 cup Sir Kensington’s Avocado Oil Mayo
1/4 to 1/2 cup grated fresh horseradish
1 teaspoon Sir Kensington’s Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh chives

For the Marinated Onion Oil

  1. In a small bowl, mix the olive oil, 1 tablespoon of vinegar, and oregano together. Add the onion to the mixture and make sure it’s completely submerged. Cover and let the onions marinate on the counter for at least 12 hours before using.

For the Creamy Horseradish Dressing

  1. In a food processor, combine the mayonnaise, ¼ cup of the horseradish, the mustard, 1 tablespoon of vinegar, salt, and pepper. Process until the dressing is smooth and creamy.
  2. Taste and add up to ¼ cup of the remaining horseradish, as desired. Transfer to a bowl, add the chives, and stir to combine.
  1. Put the lettuce halves on a large platter. Drizzle each piece evenly with the marinated onion oil.
  2. Add 3 slices of tomato and 2 slices of bacon to each lettuce half.
  3. Sprinkle the shredded egg yolks over the bacon. Do the same with the avocado chunks. Serve with the dressing.

Recipe from Teri Turner’s No Crumbs Left (Houghton Mifflin Harcourt, published 2019)

Purchase the cookbook here.

Mediterranean Orzo Salad with Tuna, Artichoke & Sun-dried Tomatoes

  • Author: Carlos Leo
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 8 serving 1 x


Mediterranean Orzo Salad is a great make-ahead summer pasta recipe with Italian flavors like artichoke hearts, sun-dried tomatoes, capers, orzo pasta, and high-quality tuna. All these wonderful ingredients are mixed together with a light and lemony Dijon Mustard Dressing.


For Orzo:

  • 1 - ½ cups dried orzo (about 9 oz .)
  • 1 14-oz. can of artichoke hearts, drained and quartered
  • ½ cup oil-packed sun-dried tomatoes drained and cut in julienne style.
  • 1 6.7-oz. can water-packed solid white tuna, drained. I added two for extra protein.
  • ¼ cup capers, drained
  • 3 TableSpoons flat leaf parsley, coarsely chopped
  • Sea salt

For the lemon Dijon Mustard Dressing:

  • 3 TableSpoons olive oil – See if need more.
  • 1 TableSpoon freshly squeezed lemon juice
  • 1 teaSpoon Traditional Dijon Mustardwhich you can purchase in our online shop
  • 1 teaSpoon dried oregano
  • 1 small clove garlic, grated
  • ½ teaSpoon fine sea saltClick to purchase in our online shop
  • ¼ teaSpoon ground black pepper
  • 1 TableSpoon shallot, finely chopped


  1. Bring a large pot of well-salted water to a boil. Add the orzo and cook according to the package. Drain well and transfer orzo to a large mixing bowl.
  2. Prepare the dressing: In a mason jar add the chopped shallots, olive oil, lemon juice, Dijon mustard, oregano, grated garlic, sea salt, and black pepper. Shake well and set aside.
  3. In the mixing bowl with the orzo, add the tuna, quartered artichoke hearts, julienned sun-dried tomatoes, capers & parsley. Pour the dressing & toss until evenly combined.
  4. Taste and season with salt and pepper as needed. You are ready to serve.

Leftover pasta salad can be refrigerated in an airtight container for up to 3 days.

Caramelized roasted vegetables, crispy chickpeas and plenty of herbs make for a flavorful, rich and filling couscous dish. This dish&hellip

Marinated feta and Kalamata olives stuffed into a warm, fluffy and crispy baked potato makes these Mediterranean Stuffed Baked&hellip




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LeAnn Cooks

Until I was a teenager, I had no idea there were salad dressings other than oil and vinegar. I grew up with salad at almost every meal and it was always the same… Oil, red wine vinegar, salt, pepper, a little dried oregano and garlic powder. I thought everyone had their salad the same way.

When I got to high school there was a salad bar in the lunchroom. There were different dressings to choose from. What was this madness? I tried some of them but preferred oil and vinegar. Creamy dressings were heavy on the lettuce. I didn’t like that. I still don’t.

However, there is one exception. This salad.

I crave vinegar. I eat a salad almost every day and always with my vinaigrette recipe (2/3 cup extra virgin olive oil, 1/3 cup cider vinegar, 1/3 cup balsamic vinegar, 1-2 tablespoons dijon mustard, salt and pepper to taste). I make a batch on Sunday so I have it ready throughout the week. I snack on pickled asparagus, dip bread in balsamic vinegar instead of olive oil, and I pour balsamic glaze on my roasted chicken. Yes – I know it’s weird. But I’m OK with that.

Every now and then I get a craving for my BLT Salad and it only works with Ranch dressing. Please don’t use a bottled dressing for this. I use Hidden Valley Ranch mix and make it the day before so it’s good and thick. I know, artificial ingredients and preservatives – but it has to be this dressing for this salad. It just works.

When I serve this salad everyone raves. It is so amazing they assume it’s difficult. But it isn’t difficult at all. It is simply combining bacon, lettuce, tomatoes and croutons and drizzling this perfect combination with ranch dressing. That’s it! It’s basically a BLT sandwich in a bowl but with ranch dressing instead of mayo.

This is a hearty salad so serve it as a main course, not as a side salad. Trust me on this.

Watch the video: #8 25 divokých bylinek, které naše rodina běžně jí. (October 2021).