Anyone have good tuna recipes?

From a can preferrably.


We love tuna and eat it all the time. At least twice a week, if not more. (Its cheap and very healthy and oh so good) I have probably 15 different ways to make it, but looking for something we havent tried yet. Thanks!!!Anyone have good tuna recipes?
Here's a couple real good recipes...





Tuna Pot Pie





1/4 cup butter


1/2 cup chopped onion


1/3 cup all-purpose flour


1/2 to 1 teaspoon salt


1/4 teaspoon pepper


1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley


1/4 teaspoon paprika


dash dried thyme, crumbled


2 cups milk


1 large can tuna, drained and flaked, or 2 small cans


2 cups frozen mixed vegetables, thawed


2 teaspoons Worcestershire sauce


1 cup shredded Cheddar cheese


pastry for single 9-inch pie





In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Preheat oven to 425. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6





Tuna Quesadillas


1 can Light Tuna, drained


1 can kidney beans, rinsed %26amp; drained


陆 cup hot salsa


6 10'; flour tortillas


3 green onions, chopped


1 tomato, seeded %26amp; chopped


录 cup chopped green olives


2 Tbsp. chopped fresh coriander


陆 cup grated cheddar cheese


陆 cup grated Monterey Jack cheese


1 Jalapeno pepper, seeded %26amp; finely chopped


sour cream, salsa, guacamole





In bowl, mash beans with hot salsa.


Arrange tortillas in single layer on work surface. Divide bean mixture among tortillas, spreading evenly over each, leaving 1 cm border on all edges.


Sprinkle bean mixture with onions, tomato, olives, coriander, tuna, cheeses and jalapeno pepper. Fold each tortilla in half and press together to gently flatten. Arrange tortillas in single layer on baking sheets and broil for 6 to 8 minutes or until browned and crisped, turning over halfway through cooking period. Serve with accompaniments such as sour cream, salsa or guacamole if desired.Anyone have good tuna recipes?
try www.allrecipes.com. they have a great ';ingredient finder'; where u can type in the ingredients you want, and what you don't want. they'll spit out all their tuna recipes for you.
This is an old recipe my grandma got off a Campbell's soup label decades ago. I still love it:





TUNA AND MACARONI





Cook 2 cups elbow macaroni according to package directions, and drain.





While mac is cooking, mix 1/4 cup diced onion, 1 drained can of water-packed tuna, and 1 can cream of mushroom soup. Mix this into drained macaroni, and serve.





Again, I love the stuff!
Ingredients:1 can tuna - packed in water


8 oz. Pasta


1/2 tsp. Garlic, chopped


Dash Thyme leaves


Fresh Italian Parsley


2 Tbsp. Olive oil


1/2 cup Asparagus - cut into bite size pieces


1 lemon - juiced, + 1 tbls grated zest


Dash Salt (optional) Directions:


Cook pasta according to package directions. Drain and keep warm. In a medium skillet, heat oil over medium-high heat. Add garlic and asparagus to hot oil and saut茅 for 1-2 minutes or until tender. Add tuna, thyme, parsley, lemon juice, lemon rind and salt. Heat for an additional 1-2 minutes or until hot. Add pasta and heat.





Prep Time: 1-2 minutes





Cook Time: 12 minutes





Serves: 2





This is so fresh and tasty - I make it alot in the summer.....
I don't know if you try this one or not .First you fry onion with some garlic and 1 cup chop fresh coriander and some spice,salt.Then after you cooked this well you can add tuna, its depend to your family if you are more than 3 you can add more than 2 tuna.Then put it aside and cooke some rice and when your rice it hasn't very cooked yet put the tuna you already cooked inside the rice and let it cook slowly until when you see the rice has cooked.After that you can mix it and serve .
Tuna, Lemon, and Caper Sauce (Sounds weird, but is easy and really good. I add some crushed red pepper flakes and serve with bow-tie pasta.) http://www.epicurious.com/recipes/recipe鈥?/a>





Tuna salad made with Kraft Wasabi Mayo and about one t of soy sauce is great. Bonus points if you toss in some minced cucumber, and I've considered adding jicama, but never have it just laying around so...





Tuna cakes are a staple at my house. We go a short-cut route usually and just mix the tuna with some stove-top stuffing, an egg, and some minced green onion or chopped bell pepper until it's the right consitancy then pan fry it. Great with Tiger Sauce and Black Beans and Rice.





Tuna Noodle Casserole is an old stand by.





Pita's are good, though I never use sweet pickles in mine: http://www.epicurious.com/recipes/recipe鈥?/a>





A good variation on tuna melts is to roll out some Pillsbury Crescent Roll triangles and roll the filling up in those and bake. Kind of a Pigs in a Blanket concept.
I agree with Jess. Tuna cakes are awesome!
I share your love of tuna. One of the recipes I remember from my childhood is tuna and noodles. Boil up a fourth of a 1# bag of noodles to al dente. Drain the noodles and return them to the pot. Open and drain a can of tuna (2 would be better) and add to the noodles. Open a can of Campbell's cream of mushroom soup and add to the pot (DO NOT add any additional liquid) along with a few generous pats of butter. Salt and pepper to taste. Return the pot to the burner with the heat between medium and low and heat, stirring as it heats. You can now either put the mixture into a casserole dish and top with cracker crumbs and bake, or you can just eat it with some vegs on the side.





Another way I like it is a variation of cod cakes, clam cakes, salmon cakes, or ? cakes. Mix tuna with bread crumbs, an egg, diced onion, and s/p. Form into patties, and fry. HEAVEN!!!!!!
California-Style Tuna Melt





4 slices bread, 8 thin slices French bread or 4 (8-inch) flour tortillas, cut diagonally into halves


1/4 cup reduced-calorie mayonnaise or salad dressing


8 thin slices tomato


1 can (9 oz.) canned tuna, drained and flaked


1/2 cup chopped red onion


Alfalfa sprouts


1 cup shredded low-fat Cheddar cheese


1/2 ripe avocado, peeled, pitted and thinly sliced


Toast bread if desired. Arrange pieces on a flat microwavable plate or tray. Spread with mayonnaise. Place 1 tomato slice on each bread half. Top with tuna, onion and some alfalfa sprouts, dividing evenly. Sprinkle cheese over bread. Cover with waxed paper. Micro-cook on High power for 2 to 4 minutes, or until sandwiches are heated through and cheese is melted, rotating dish once during cooking. Serve topped with avocado slices. Garnish as desired.


Prep Time: 15 minutes


Makes 4 sandwiches











Tuna stuffed mushrooms











A little tuna goes a long way as it's used here in place of crabmeat. Because the mushrooms can be stuffed up to a day ahead and baked at the last moment, this is a time-saving recipe for entertaining.


10 oz. Medium white mushrooms


1 tablespoon Unsalted butter


1 tablespoon Olive oil


1/4 cup Minced onion


1/4 teaspoon Dried thyme


1/4 teaspoon Freshly ground black pepper


2 tablespoon Dry vermouth or sherry


3 oz.canned tuna in water, drained and flaked


1/4 cup Plain dry bread crumbs


1 tablespoon Grated Parmesan cheese


1. Remove the stems from the mushrooms and finely chop them.


2. Reserve the caps.


3. In a medium skillet, melt the butter in the oil over moderately high heat.


4. Add the chopped mushroom stems and cook, stirring often, until nicely browned, about 5 minutes.


5. Reduce the heat to moderately low, add the onion, thyme and pepper and cook for 2 minutes longer.


6. Stir in vermouth and cook until evaporated, about 1 minute.


7. Scrape into a medium bowl.


8. With a fork, stir in the tuna, bread crumbs and 1 tablespoon of water.


9. Blend in the Parmesan cheese.


10. Stuff the mushroom caps firmly with the filling, rounding the tops slightly.


11. When ready to serve, preheat the oven to 400 degrees.


12. Place the stuffed mushrooms on baking sheet and bake for about 15 minutes, until hot and golden brown on top.











Baked Tuna Croquettes with Dill Sauce











2 tablespoons butter or margarine


1 tablespoon all-purpose flour


1/2 cup low-fat milk


1 can (12 oz.) canned tuna, drained and finely flaked


1 cup grated zucchini or yellow squash


2 tablespoons minced green onion


1 tablespoon lemon juice


1 teaspoon dried thyme, crushed


1/4 teaspoon pepper


1/2 cup buttermilk or low-fat milk


1 egg


1-1/2 cups crushed cornflakes


1/3 cup grated Parmesan or Romano cheese





Dill Sauce1 cup plain low-fat yogurt


1/3 cup finely minced cucumber


1/2 teaspoon dill weed


Preheat oven to 350掳F. In a medium saucepan melt butter; stir in flour. Add milk all at once. Cook and stir until mixture thickens and bubbles. Cook for 2 minutes more. Remove from heat. Stir in tuna, zucchini, onion, lemon juice, thyme and pepper until well combined. Cover and chill mixture for 30 minutes. Shape chilled mixture into eight 2-inch balls. In a shallow dish stir together buttermilk and egg. In another shallow dish combine cornflakes and cheese. Roll balls first in egg mixture, then in cornflake mixture. Repeat procedure to coat well. Spray a baking sheet with aerosol shortening; arrange croquettes on baking sheet. Bake, uncovered, about 30 minutes, or until heated through.


For Dill Sauce, in a small bowl stir together yogurt, cucumber and dill. Serve sauce with croquettes.


Prep Time: 15 minutes


Makes 4 servings; 2 croquettes per serving











Creamy Tuna Dip with Crunchy Onions











Superb mix of tuna, sour cream, onion, and cream cheese. Best if served with potato chips or assorted fresh vegetables.


12 oz. Cream cheese OR Neufchatel


1/2 cup Sour cream


6 oz.canned tuna in water, well drained


2 tablespoon Minced fresh chives


1/4 teaspoon Freshly ground black pepper


2 cup Vegetable oil, for frying


1 Onion, peeled, halved and thinly sliced


1/4 cup All-purpose flour


1/8 teaspoon Salt


1. Place the cream cheese, sour cream and tuna in a food processor.


2. Puree until smooth, about 20 seconds, scraping down the side of the bowl several times.


3. Add the chives and pepper and process briefly to blend.


4. Scrape into a crock or medium bowl, cover and refrigerate. (The recipe can be prepared to this point 1 day ahead).


5. Heat the oil in medium saucepan over moderately high heat to 350 degrees.


6. Meanwhile, toss the onion slices with flour and salt to coat well.


7. Shake off the excess.


8. Fry the onions until crisp and golden, about 2 minutes.


9. Remove with a slotted spoon, drain on paper towels and let cool. (The onions can be fried 1 day ahead and stored in an airtight container.


10. Crumble the onions over the crock of dip and serve.











Herbed Albacore Toasts


1 can (6 ounces) canned tuna, drained and chunked


3 tablespoons mayonnaise


2 tablespoons finely chopped onion


1/4 to 1/2 teaspoon dried basil, crushed


1/4 teaspoon dried oregano, crushed


4 slices (3/4-inch each) Italian or French bread


2 tablespoons grated Parmesan cheese


1. In a medium bowl, combine tuna, mayonnaise, onion and herbs; mix well.


2. Spread 1/4 tuna mixture on each slice of bread.


3. Sprinkle with cheese; broil until cheese is golden and bubbly.


Makes 2 servings














Mediterranean Pasta Salad











1 can (12 ounces) canned tuna, drained and chunked


4 cups cooked and cooled penne


1 pound plum tomatoes, peeled and coarsely chopped


1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped


1 can (4-1/4 ounces) chopped ripe olives, drained


1 to 2 teaspoons minced fresh garlic


1/2 cup grated Parmesan cheese


2 tablespoons drained capers, minced


1/4 cup lemon juice


2 tablespoons red wine vinegar


1/3 cup olive oil


1 teaspoon dried oregano, crusher


1/2 teaspoon lemon pepper seasoning


Salt and black pepper to taste


Additional grated Parmesan cheese


In large bowl, combine penne, tomatoes, tuna, artichoke hearts, olives, 1/2 cup cheese, capers and garlic; toss gently. In small bowl, combine lemon juice, vinegar, oil, oregano, lemon pepper seasoning, salt and pepper; whisk to blend well. Toss tuna mixture with dressing; sprinkle with additional cheese, if desired.


Prep Time: 15 minutes


Makes 8 servings











Tuna Minestrone with Parmesan Cheese





1 can (12 ounces) canned tuna, drained and chunked


1 can (14-1/2 ounces) ready-cut


Italian-style tomatoes, undrained


1 can (15-1/4 ounces) kidney beans, drained


1/8 teaspoon ground red pepper


1/4 cup tomato paste


1 teaspoon Italian herb seasoning


1/2 teaspoon salt


2 cans (14-1/2 ounces each) chicken broth plus water to equal 4 cups


1/2 cup uncooked small shell pasta


2 cups Italian-style frozen vegetables (zucchini, carrots, cauliflower, Italian green beans, lima beans)


3 cups fresh romaine lettuce, cut crosswise in 1-inch strips


Freshly grated Parmesan cheese


In 4-quart saucepan, combine chicken broth mixture, tomatoes with liquid, kidney beans, tomato paste, herb seasoning, salt and red pepper; bring to a boil over high heat. Add pasta and frozen vegetables; simmer 8 minutes. Remove from heat; add tuna and romaine. Serve with cheese.


Prep Time: 10 minutes


Makes 8 servings
i think u should ask a chef dumbo