Looking for Tuna Recipes

[wpbnikki]

Hi there!

My son (now 6) finally loves Tuna Fish (canned). Does anyone have any great recipes? Something creamy, crunchy, cheesy, etc?

Thanks in advance

Maria

[Canadianfem]

My daughter loves this one. She made it for the kids section of our gourmet site and took the picture...she was very proud hehehe. Simple but fun using a rolling pin.

http://www.thegourmetlife.com/cookin...andwiches.html

Thanks

[Ohiojude]

My husband is about as picky as it gets, I made this and he thought I used leftover chicken

Tuna-Noodle Casserole



Makes 6 servings
Prep: 25 minutes
Bake: 25 minutes


Ingredients
4 ounces dried medium noodles
1 9-1/4-ounce can tuna (water-packed)
1 tablespoon margarine or butter, melted
1/4 cup fine dry bread crumbs
1 10-ounce package frozen cut green beans
1 cup sliced fresh mushrooms
1/2 cup chopped onion
3/4 cup chopped green or red sweet pepper
1/2 cup sliced celery
1/2 cup water
1 teaspoon instant chicken bouillon granules
1 clove garlic, minced
1-1/2 cups fat-free milk
1 tablespoon cornstarch
1/2 teaspoon dry mustard
1/2 cup shredded American or process Swiss cheese (2 ounces)

Directions
1. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, drain and flake tuna. Toss the bread crumbs with margarine or butter; set aside.
3. In a large saucepan combine frozen green beans, mushrooms, green or red pepper, onion, celery, water, bouillon granules, and garlic. Bring to boiling; reduce heat. Cover; simmer about 5 minutes or until vegetables are tender.
4. Meanwhile, stir together milk, cornstarch, and dry mustard. Stir into vegetable mixture. Cook and stir until slightly thickened and bubbly. Remove from heat, then stir in cheese until melted. Stir in noodles and tuna.
5. Spoon mixture into a 2-quart casserole. Sprinkle bread crumb mixture around outside edge of casserole. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bread crumbs are golden. Makes 6 servings

[Kitchen Witch]

CANNED TUNA WITH PEAS
2 tbsp. oil
1 med. onion, sliced
1 tbsp. parsley
1 tbsp. tomato sauce
2 c. peas
2 med. cans tuna fish
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. oregano
Heat oil in pan, add onion and parsley and brown. Add tomato sauce, peas and enough water to cover and cook 10 minutes or until peas are tender. Add tuna to mixture and cook 5 minutes over low flame. Add pepper, salt and oregano. Cook 5 minutes longer and serve. Serves 4.



MEXICAN CASSEROLE
1 16 oz container sour cream
1 8 oz pkg cream cheese
2 eggs
2 cans cream of chicken soup
1 large onion, chopped
1 small can olives, chopped
1 small can chopped green chiles
1 cup cooked chicken, tuna, or turkey, chopped
1 8 oz pkg Monterey Jack or Cheddar cheese, shredded
Mix together sour cream, cream cheese, eggs, cream of chicken soup, chopped onion, olives (optional), green chillies, chicken, tuna or turkey (add more than called for if desired).
Spread mixture evenly in a 9x13 pan glass or earthenware casserole dish.
Top with shredded cheese.
Cover and bake 1 hour 350 degrees. Can be frozen and cooked later or cooked and reheated.
A metal 9x13 pan takes longer to cook than a glass one, so bake it slightly longer if you use a metal pan.
Mixture should be set well when removed from oven.


SEAFOOD HOT DISH

8 slices bread, crusts removed
1 or 2 cans tuna
1 onion, chopped
1/2 c. mayonnaise
3 c. milk
1 c. diced celery
4 eggs, beaten
1 can cream of mushroom soup

Line baking dish (9 x 13 inch) with 4 slices bread (cut in cubes). Put half of tuna, celery, and onion on bread. Then put another layer of bread and then tuna mixture. Mix eggs, milk, and mayonnaise; pour over all. Refrigerate overnight.

To bake: Place in oven for 15 minutes. Take out and pour mushroom soup diluted with a little milk over the top. Sprinkle with grated cheese and paprika. Bake in slow oven (325 degrees).


QUICK SEAFOOD NEWBURG

2 cans mushroom soup
1 c. tuna fish, flaked
1 c. crab meat, flaked
1 c. shrimp, sliced
1 c. milk
Few sliced olives for color

Put all ingredients in a saucepan and cook slowly for about 15 minutes. Serve on toast points or crackers.



CHINESE DELIGHT

1 lg. can tuna
1 can crushed pineapple
2 cans cream of mushroom soup
1 can water chestnuts
3 pieces of celery (diced)
1 can of Chinese noodles

Mix all together. Bake for 1 hour at 350 degrees in a covered pan or dish.



DELUXE GREEN BEAN CASSEROLE

2 cans French style green beans, drained
1 c. diced, cooked chicken, ham or tuna
2 tbsp. pimiento, chopped
1 (5 oz.) can water chestnuts, drained & sliced
1 can cream of mushroom soup
1/2 c. milk
1 can French fried onion rings
1/2 c. American cheese, grated

Or equal amount of frozen and freshly cooked.

In a buttered 1 1/2 quart casserole arrange layers of green beans, meat, pimiento, water chestnuts and soup-milk mixture. Repeat the layers. Arrange the onion rings over top. Sprinkle cheese over onion rings. Bake at 350 degrees until thoroughly heated and cheese is browned, about 30 minutes. Serves 6.

GOOD CATCH CASSEROLE

1 can cream of mushroom soup
1 can (1 lb.) peas
1 (4 oz.) can pimento, sliced
1 sm. onion, chopped
1 tbsp. Worcestershire sauce
2 cans tuna (6 1/2 oz. cans)
1 c. grated American cheese
1/2 can (3 1/2 oz.) French fried onions

Combine undiluted soup, peas with liquid, pimento, onion and Worcestershire sauce in 1 1/2 quart casserole. Fold in tuna and cheese, arrange fried onions on top. Bake at 375 degrees for 25 minutes. Serves 6.



POTATO CHIP CASSEROLE

"Chips for Dip" style potato chips (8 oz. pkg.), smashed lightly
1 (6 1/2 oz.) can tuna, drained
1 (4 oz.) can mushrooms, drained
2 cans cream of mushroom soup
1 1/2 cans milk

Layer chips smashed lightly in 13 x 9 inch glass baking dish. In medium bowl break up tuna, stir in cream of mushroom soup, mushrooms and milk. Pour over chips. Bake in a preheated 350 degree oven for 25 minutes or until lightly browned on top.


CAPTAIN'S CASSEROLE

1 can (10 1/2 oz.) condensed cream of mushroom or cream of vegetable soup
1/2 c. milk
2/3 c. grated cheddar cheese
1 1/3 c. Minute Rice
1/2 tsp. oregano, optional
Dash of pepper
1 can whole tomatoes
1 c. water
1/2 onion, thinly sliced
2 cans (6 1/2 oz. each) tuna
1/3 c. sliced stuffed olives
1/2 c. crushed potato chips or dry bread crumbs

Heat soup, milk and cheese until cheese is melted, stirring occasionally. Combine rice, oregano and pepper in greased 1 1/2 quart shallow baking dish. Drain tomatoes, measuring 1/2 cup juice. Stir juice and water into rice. Slice tomatoes. Arrange most of the tomatoes on rice. Add onion, tuna and olives. Pour on sauce; sprinkle with potato chips. Arrange remaining tomatoes on top.

Bake in a moderate oven (375 degrees) for 20 to 25 minutes. Makes 6 generous and delicious servings.



NEW ENGLAND CHOWDER SOUP

1 (6 1/2 oz.) can Bumble Beef chunk light tuna (in water)
2 lg. boiling potatoes (approximately 1 1/2 lbs.)
Water
1 c. minced green onion
1 c. minced celery
1 c. sliced carrots
3 (14 1/2 oz.) cans each chicken broth
Parsley or green onions for garnish

Drain tuna. Cook potatoes in boiling water until tender - drain. Cool and peel - cut in chunks. Meanwhile, simmer vegetables in broth until tender; about 15 minutes. Strain broth into blender, reserve vegetables. Add potato chunks to blender and puree until very smooth.

Pour puree and vegetables into soup pot. Simmer 15 minutes, stirring occasionally. Add tuna to soup and cook 5 minutes longer. Top each serving with minced parsley or sliced green onion.



HOT DISH

2 cans tuna
1 can mixed vegetables
1 can cream of onion soup
1 can cream of celery soup

Mix all together, then add 1/2 bag of cooked noodles. Bake for 1 hour at 350 degrees. May use turkey, chicken or ham pieces instead of tuna. (2 to 3 cups.)



TERRIFIC TUNA TETRAZZINI

1 can (6 oz.) tuna, drained
¼ lb. Spaghetti
1 c. frozen peas
1 c. sour cream
½ t. prepared mustard
1 c. grated mozzarella cheese
Pinch white pepper, optional

Preheat oven to 375ºF . Bring a large pot of salted water to a full rolling boil. Add the spaghetti and boil uncovered, stirring occasionally, until cooked al dente, about 8 to 10 minutes. Then, drain but do not rinse. Meanwhile, rinse the peas under running water to remove the ice crystals. Drain well and set aside. In a large bowl, stir the sour cream with the mustard and sherry, if using. Add the drained cooked spaghetti and stir until coated. Then stir in ½ cup mozzarella cheese. Add the tuna and peas. Stir just until evenly distributed. Taste and add more mustard or some white pepper, if you wish.Turn the tuna mixture into a deep-dish pie plate. Sprinkle with the remaining cheese. Bake in the center of the preheated oven until hot, about 25 minutes.



TUNA HOLD-THE-NOODLE CASSEROLE

2 cans tuna, drained
1 can condensed cream of chicken soup, undiluted
Potato chips, crushed - as many as you like

Mix together tuna and soup. You may need to add a little more soup, if you want it a little more moist. Spread 1/3 of mixture in casserole dish. Spread crushed potato chips over top so that tuna mixture is covered. Spread another third of the tuna mixture on top of potato chips. Add another layer of crushed potato chips Spread remaining tuna mixture on chips and top with another layer of crushed potato chips. Bake in over at 350 * F. about 35-45 minutes or until top layer of chips are slightly brown and casserole is heated through.

[Kitchen Witch]

this is something I enjoy very much -

Drain tuna and flake, add minced carrot, onion, and bell pepper. Add some bottled zesty Italian dressing and stuff this in celery ribs. I make this to snack on.

[Canadianfem]

Oopies, didn't seem my last message posted.

I have a few recipes for kids on my gourmet site if you'd like to take a look. I also created a 5 day menu for my daughter which I posted so that she can choose the day she wants to have particular lunches and what she wants with them.

Keeping my fingers crossed it will help with lunches this year.

Thanks

[horselover]

Tuna Ball

1 [ 8 0z.] can tuna 1 [8 oz. ] pkg. cream cheese softened 2 tsp. lemon juice 1 tsp. onion,minced 1 drop hot sauce 1/2 tsp. season salt 1/4 cup minced parsley or walnuts

In a bowl combine all but nuts or parsley. Shape into a ball. Chill. Roll in nuts or parsley. Serve with crackers or vegetable sticks.

[jswatt]

3/4 lb. thinly sliced Swiss cheese
1 large can tuna, in water
2 c. cooked noodles
1/2 c. bread crumbs
2 Tbs. melted butter
2 Tbs. finely diced olives
1/4 c. grated Parmesan cheese

Flake and drain tuna. Layer in alternate layers of tuna, noodles, and Swiss cheese in a buttered casserole dish. Cover with olives, bread crumbs butter and Parmesan cheese. Bake at 350 degrees for 20-30 minutes. Serves 6.

[b-man]

Tuna Burger Recipe


Ingredients:

2 (6-ounce) cans solid white tuna, drained
1/2 cup breadcrumbs
2 large eggs, lightly beaten
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon chopped pimento, optional
1 tablespoon fresh lemon juice
1 1/2 teaspoons prepared horseradish
1 clove garlic, minced
1/4 teaspoon pepper
1 tablespoon olive oil

Preheat the oven to 350 degrees F.

In a large bowl, combine the tuna, bread crumbs, and egg, and stir
lightly. Add the onion, celery, pimento (if using), lemon juice,
horseradish, garlic, and pepper, and mix again. Form the mixture
into 4 patties.

Heat the oil in a nonstick skillet over medium heat
and cook the patties, covered, until golden brown. Carefully flip
the patties and cook the other side for 5 minutes. Finish baking in
the oven until golden brown.

B-man

[b-man]

ITALIAN TUNA AND WHITE BEAN SALAD


Yield: 4 servings


INGREDIENTS

1 (15.5 ounce) can cannellini or navy beans, drained and rinsed
1 cup sliced, water-packed artichoke hearts
1 cup sliced jarred roasted red pepper
1 cup frozen green beans, thawed, or fresh cooked green beans, trimmed
1 cup sliced sun-dried tomatoes (rehydrated, drained, and sliced)
1 (6 ounce) can white-meat tuna, drained and flaked
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons lemon juice
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon salt
Fresh ground black pepper to taste



Combine all ingredients and chill in a serving bowl for 1 hour.

Nutritional Information Per Serving:
Calories: 276, Fat: 8 g, Cholesterol: 12 mg, Sodium: 730 mg,
Carbohydrate: 34 g, Dietary Fiber: 8 g, Sugars: 9 g, Protein: 20 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Lean Meat

B-man

[b-man]

Tuna Noodle Casserole

This homey and comforting tuna casserole is a welcome addition to
any weeknight dinner.

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients:

1 1/2 cups wide egg noodles, cooked, drained and kept warm
1 Tbs butter or margarine
1 Tbs all-purpose flour
1/8 tsp dried dill
1 cup Nestlé® Carnation® Evaporated Milk
1/2 cup water
1/2 tsp Maggi® Instant Chicken Bouillon
2 (6-oz.) cans tuna, drained
1/2 cup peas
1 Tbs chopped pimiento
1/3 cup crushed potato chips

Preheat oven to 400°F. Grease 1-quart casserole.

Melt butter in medium saucepan. Stir in flour and dill; gradually
stir in evaporated milk, water and boullion. Cook over medium heat,
stirring constantly, until mixture is thickened. Stir in pasta,
tuna, peas and pimiento. Spoon into prepared casserole. Sprinkle
with chips.

Bake for 8 to 10 minutes or until chips are golden brown. Season
with salt and ground black pepper.

For Freeze Ahead:

Prepare as above; do not top with chips. Do not bake. Cover; freeze
for up to 2 months. Thaw overnight in refrigerator. Uncover.

Preheat oven to 400°F.

Bake for 35 to 40 minutes. Sprinkle with chips. Bake for additional
8 to 10 minutes or until chips are golden brown. Season with salt
and ground black pepper.


B-man

[b-man]

Tuna Melt


2 - slices Whole Wheat Low Carb Bread
1 - scoop Tuna salad
1/4 - cup shredded mozzarella cheese



*make tuna salad way you normally do.

*butter to slices of whole wheat bread

*spread tuna

*now add the cheese

*preheat grill & cook

*cooks in about 3-4 minutes .. or until cheese is melted.


B-man

[b-man]

Garden Tuna Pasta Salad


Ingredients:

1 cup light mayonnaise
1 tsp. dried basil
1 tsp. salt
1/4 tsp. black pepper
3 tbsp. red wine vinegar
1 clove garlic minced
1 can (12 oz.) tuna drained and flaked
8 oz. elbow macaroni cooked
1/2 cup thinly sliced red onion
1 pkg. (10 oz.) frozen green beans
1 cup cherry tomatoes quartered
1/2 cup sliced onion

In large bowl combine first 6 ingredients. Stir in remaining ingredients. Cover and chill.

Makes 8 cups.

B-man

[b-man]

Rotini and Tuna Salad


Salad:

12 ozs. tuna in water, drained and flaked
2 1/2 cup rotini pasta, uncooked
1 cup frozen green peas, thawed and cooked
1 cup celery, sliced
1/2 cup bell peppers, chopped
1/2 cup onions, chopped

Dressing:

1 cup fat-free mayonnaise
3 tablespoons lemon juice, bottled
1/2 teaspoon thyme
1/8 teaspoon salt
1/8 teaspoon black pepper

Cook pasta according to directions on package. Rinse pasta with cold water and drain.

For the salad combine pasta, tuna, peas, celery, bell peppers, and onions in a mixing bowl. Mix well.

For the dressing combine mayonnaise, lemon juice, thyme, salt, and black pepper. Mix well.

Gently stir dressing into the salad. Cover and refrigerate 1 hour.

Yield: 8 servings

197 Calories; 1g Fat; 16g Protein; 31g Carbohydrate; 13mg Cholesterol; 599mg Sodium

B-man

[b-man]

Mediterranean Tuna Steaks


2 Servings


Ingredients:

2 tuna steaks, 6 ounces each, about 1 inch thick
2 teaspoons extra-virgin olive oil
Salt and pepper to taste
1 medium ripe tomato, diced fine
6 green olives, pitted and chopped
1 tablespoon scallions, chopped
2 teaspoons capers
1 clove garlic, mashed
Pinch of dried whole oregano


Rinse the tuna steaks under cold water and pat dry. Brush them with 1 teaspoon olive oil and season with salt and pepper.

Preheat grill or broiler. Meanwhile, mix the remaining ingredients in a small bowl and set aside.

Grill or broil the steaks on high heat, about 2-3 minutes per side or until desired doneness.

Top the tuna steaks with the tomato-olive mixture.

Nutritional Information:

Per serving:
262 calories
9 g total fat (1 g sat)
76 mg cholesterol
4 g carbohydrate
40 g protein
1 g fiber
450 mg sodium


B-man

[b-man]

TUNA CASSEROLE


1 can cream of mushroom soup
1/2 c. milk
1 1/2 c. crushed potato chips
1 (7 oz.) can tuna, drained and coarsely flaked
1 c. cooked green peas, drained

Empty soup into a small casserole dish. Add milk and mix
thoroughly. Add 1 cup potato chips, tuna and peas to soup; stir
well. Sprinkle top with remaining 1/2 cup potato chips. Bake in a
moderate oven at 350 degrees for 20 minutes.


B-man

[b-man]

Tuna Melts - 4 Sandwiches



Ingredients:

1 (9 oz) can water packed tuna, drained
1/3 Cup fat free creamy Caesar salad dressing
2 Tablespoons green pepper, chopped fine
2 Tablespoons onion, chopped fine
2 Kaiser rolls, split
4 slices American cheese

Preheat oven 350º

In medium bowl combine tuna, salad dressing, pepper and onion, mix well. Spread tuna mixture onto cut sides of roll halves. Top each with cheese slice. Place on ungreased cookie sheet. Bake for 15 minutes until
heat through or cheese is melted.

B-man

[b-man]

Tuna Appetizer Pizza

Have a cool, fresh slice. This fun appetizer pizza has a cream cheese-tuna sauce and is topped with loads of fresh vegetables.

1 1/2 cups Original Bisquick® mix
1/3 cup boiling water
2 tablespoons sliced green onions
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1 can (6 ounces) tuna, drained
3 cups fresh vegetables, such as sliced mushrooms, cherry tomato halves, chopped broccoli
1 cup shredded cheese (4 ounces)


1. Heat oven to 450ºF. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes.

2. Pat dough with floured hands in ungreased 12-inch pizza pan, forming 1/2-inch rim.

3. Bake about 10 minutes or until light brown. Cool 10 minutes.

4. Stir cream cheese, sour cream, dill weed, garlic powder and tuna until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into bite-size wedges. Refrigerate any remaining wedges.

B-man

[b-man]

Luncheon Tuna Salad


Ingredients:


1 (10 ounce) can water-packed tuna, drained
1 (8 ounce) can peas, drained
3/4 cup finely chopped celery
1/3 cup fat-free mayonnaise
salt to taste
pepper to taste

Toss all ingredients and chill. Serve on a bed of lettuce. Makes 4
servings

Calories 159 Fat 2g Fiber 3g Carbohydrate 12g Cholesterol 30mg Sodium
671mg Protein 22g

B-man

[b-man]

Luncheon Tuna Salad


Ingredients:


1 (10 ounce) can water-packed tuna, drained
1 (8 ounce) can peas, drained
3/4 cup finely chopped celery
1/3 cup fat-free mayonnaise
salt to taste
pepper to taste

Toss all ingredients and chill. Serve on a bed of lettuce. Makes 4
servings

Calories 159 Fat 2g Fiber 3g Carbohydrate 12g Cholesterol 30mg Sodium
671mg Protein 22g

B-man