Are there any tuna recipes that could be done quickly?

Other than the obvious, sandwitch or crackers. Also so I don't have to use the stove or oven.Are there any tuna recipes that could be done quickly?
fresh lettuce (chopped)


Cherry tomatoes (halves)


Can of tuna (favourite flavor)


Can of three beans (kidney beans)


Mix em together


Kids love it tooAre there any tuna recipes that could be done quickly?
3 oz water-pack tuna (don't drain)


1 oz dried cranberries


1 tsp lime juice


1/2 tsp Mrs Dash Table Blend


1 cup shredded lettuce





Mix together and eat as a salad. Great lo-cal lunch!
Here's a bunch:





http://allrecipes.com/recipe/cold-tuna-m鈥?/a>





http://www.recipezaar.com/recipes/tuna





Good Luck!
great Tuna salad recipe....


two cans albacore or chunky white tuna...drained


1/2 cup walnuts


1/2 raisins


1/2 cup grapes


1 16oz jar of tropical fruit....mango, pineapple...etc..drained


one tablespoon coconut/ fine...fresh grated


1/2 cup miracle whip or mayo


serve on toast or a lettuce wedge








if your a little more adventurous





one can tuna/ drained


one tablespoon mustard


1/2 teaspoon Worcestershire sauce


2 tablespoons BBQ sauce





requires no cooking...


serve on bread...makes a great non -cooked BBQ sandwich








if you have any rice and left over pasta





mix with mayo 1/2 cup


salt to taste


pepper to taste


can of white albacore or chunky white tuna


1/2 teaspoon sugar


2 tablespoons of creamy Italian dressing or vinegar and oil dressing


one cup of cooked pasta or cooked rice


you can even use ramen noodles cooked...


serve cold....
Altuna Artichoke Melt





1/2 cup canned artichoke hearts, finely chopped


1/4 cup sliced green onions


1 tablespoon fresh lemon juice


1 teaspoon olive oil


1/2 teaspoon dried oregano


1/8 teaspoon black pepper


1/8 teaspoon ground red pepper


16-ounce can tuna in water, lightly drained and flaked


2 English muffins, split and toasted


6 tablespoons grated provolone cheese





Preheat broiler. Combine first 8 ingredients in a medium bowl. Divide evenly among muffin halves; sprinkle with cheese. Place on a baking sheet; broil 5 inches from heat for 4 minutes or until golden brown. Yield: 2 servings (serving size: 2 muffin halves).


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California-Style Tuna Melt


Serving Size : 4





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.


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Hawaiian Albacore Salad


Serving Size : 6





2 Cans (6-oz.) Tuna, drained and chunked


1 cup Celery, chopped


1/2 cup Walnuts, cashews, or macadamias


9 cups Mixed salad greens, torn and shredded


1 (20-oz) can Pineapple chunks, drained


1 cup Red onion, thinly sliced


1/2 cup Honey Dijon salad dressing





In a large bowl, combine tuna, pineapple, celery, onion, and nuts. Add dressing and lightly toss to coat ingredients. Arrange greens on plates; divide and mound mixture over greens.


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Nutty Tuna Salad Pitas





1 (6-oz.) can Tuna, drained and chunked


1/3 cup Celery, diced


1/4 cup Walnuts, pecans, or almonds, chopped


To taste Salt and pepper


Curly-leaf lettuce leaves


1/2 cup Mayonnaise


1/4 cup Raisins or 1/2 cup grapes, halved


1/2 tsp. Dried dillweed


2 Pitas, halved





In a medium bowl, combine tuna, mayonnaise, celery, raisins, nuts, and dill; mix well. Add salt and pepper. Line each pita pocket with leaf lettuce; fill with 1/4 tuna mixture.


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Tuna %26amp; Cheese Dogs


Serving Size : 2





2 hot dog buns, toasted if desired


Butter or margarine (optional)


Lettuce leaves


1 (3-ounce) can Tuna


2 slices American cheese, cut into 1/4-inch squares


2 tablespoons chopped red or green bell pepper or celery


1 tablespoon mayonnaise or salad dressing


2 teaspoons orange juice





Place each hot dog bun on a plate. Spread with butter if desired. Arrange small lettuce leaves on bottom half of each bun. In a bowl stir together tuna, cheese and chopped bell pepper. Stir in mayonnaise and orange juice until well mixed. Spread tuna filling over lettuce on buns. Garnish as desired.
here are a couple recipes that my family loves! my mom is a major cook and she told me a few of these recipes:





Tuna Bisque With Cheese


1 large can (12 ounces) tuna, drained


1 tablespoon butter


1/2 cup minced onion


1/4 cup minced green bell pepper


3 tablespoons flour


1/2 teaspoon salt


3 cups milk


1 cup grated Cheddar cheese


dash cayenne


2 teaspoons diced pimiento or roasted red pepper


1 to 2 tablespoons sherry,your choice





directions





Melt butter in a medium saucepan. Add onion and green pepper; saut茅 until tender but not browned. Blend in flour and salt. Gradually stir in the milk. Add shredded cheese and cayenne. Cook, stirring, until the mixture is thickened and cheese is melted.





Tuna Salad Rolls





1 can (9 to 10 ounces) tuna, drained


3 hard-cooked eggs


1 cup finely chopped celery


1 tablespoon chopped chives, frozen or fresh


3 tablespoons sweet pickle relish


1/3 cup mayonnaise


1/4 teaspoon salt


1/8 teaspoon pepper


8 hot dog rolls, partially split, or hamburger rolls


thinly sliced sweet pickle


directions


Combine tuna, chopped eggs, celery, chives, relish, mayonnaise, salt, and pepper; mix well. Stuff the partially split hamburger rolls and stand on a plate, filled side up. Cover and refrigerate you decide to serce. garnish with pickles, and serve with chips.





Easy Tuna Potato Bake


1 package (about 5 ounces) scalloped potatoes


1 medium onion, thinly sliced


3 tablespoons butter


3 tablespoons flour


1/2 teaspoon salt


1/8 teaspoon pepper


1 1/4 cups milk


2 cans (approx. 7 ounces each) tuna, drained and flaked


1/2 cup mayonnaise


1/2 cup grated Cheddar cheese


1/2 teaspoon hot pepper sauce


1 teaspoon prepared mustard


ground paprika, optional


directions:


Prepare scalloped potatoes for baking, following package directions, adding onions. Arrange in 2-quart casserole and bake at temperature indicated on package for 20 to 25 minutes, or until hot and potatoes are just tender. In a saucepan over low heat, melt butter. Stir in flour, salt, and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened and smooth. Fold in drained tuna. Pour tuna sauce mixture over the potatoes. Combine mayonnaise, cheese, hot sauce, and mustard; spread over tuna layer. Return casserole to oven. Bake, uncovered, for 10 to 15 minutes longer, until hot and bubbly. also sprinkle with paprika if you like.





Tuna Chowder with Cheese





2 cups water


1/2 teaspoon salt


2 medium potatoes, peeled and diced


1/2 cup diced carrot


1/2 cup chopped celery


1/4 cup butter or margarine


1/4 cup flour


2 cups milk


3 cups shredded sharp Cheddar cheese, or about 12 ounces


1 can (7 ounces) tuna, drained and flaked


1 small can (8 ounces) cream-style corn


few drops Tabasco sauce


chopped green onions or parsley for garnish


directions:


Put water and about 1 teaspoon of salt in a large saucepan; add diced potato, carrot, celery, and chopped onion. Cover and bring to a boil. Reduce heat and simmer for about 10 minutes; remove from heat and set aside. In a small stock pot, melt butter. Blend in flour and stir until smooth. Gradually add milk, stirring constantly. Continue cooking, stirring, until smooth and thickened. Add cheese and stir until melted. Add cooked vegetables with their liquid, tuna, corn, and Tabasco. Add salt to taste and serve garnished with green onions or parsley, if desired.





Tuna Appetizer Puffs


1 can tuna in oil, about 7 ounces, drained


16 slices party rye bread


1/4 cup chopped cooked spinach


1 egg, separated


1/4 teaspoon salt


1/8 teaspoon dried leaf basil, crumbled


1/4 teaspoon lemon juice


directions:


Place 1 tablespoon of the tuna on each bread slices. In a small bowl, beat egg white until stiff peaks form. Beat egg yolk in a separate bowl; stir in chopped spinach, salt, basil, and lemon juice. Fold in beaten egg white and spoon 1 tablespoon of the spinach mixture over tuna on each bread slice.Bake at 350掳 for 10 minutes. If desired garnish with slices of cherry tomatoes or ripe olives. Serve immediately.





Crunchy Tuna Salad with Green Beans





2 packages (10 ounces each, or 3 cups total) frozen cut green beans


2 cans (7 ounces) tuna, drained and flaked


2 cups thinly sliced celery


1 cup mayonnaise


2 tablespoons lemon juice


1 tablespoon soy sauce


1/4 teaspoon garlic powder


2 cups chow mein noodles


salad greens


directions:


Directions for crunchy tuna salad


Cook green beans according to package directions; drain and let cool. Combine cooled green beans, tuna, celery, mayonnaise, lemon juice, soy sauce, and garlic powder; toss to mix well. Chill salad thoroughly. Just before serving tuna salad, stir in chow mein noodles. Serve tuna salad on salad greens.





Tuna Tomato Bites


1 can (7 ounces) tuna


1 small package (3 ounces) cream cheese, at room temperature


1 ripe mashed avocado


1 tablespoon lemon juice


1 teaspoon chili powder


1/2 teaspoon salt


1/2 teaspoon Tabasco or similar pepper sauce


1/2 teaspoon Worcestershire sauce


2 pints cherry tomatoes


dirctions:


Drain and flake tuna. Cream together cheese and mashed avocado. Add lemon juice, chili powder, salt, pepper sauce, Worcestershire, and tuna. Refrigerate to chill thoroughly. Wash cherry tomatoes and hollow out centers.Turn upside-down and drain well on paper towels. Fill each tomato center with a heaping teaspoonful of tuna and cream cheese mixture.


-have fun cooking!
I know this is a tuna sandwich but it is a VERY different variety of tuna sandwich that is delicious and definitely not boring. Try slightly hollowing out a long loaf of Italian or French bread. Mix together your tuna with chopped kalamata olives, canned (in water) artichoke hearts, chopped shallot or green onion, grape tomatoes 1/2'ed, olive oil to make it all moist, juice of 1 lemon, and salt and pepper to taste. Fill your slightly hollowed out bread with this mixture and cut into servings. Yum.
Tuna salad





INGREDIENTS


1 (6 ounce) can tuna, drained


1 (15 ounce) can chickpeas (garbanzo beans), drained


2 hard-boiled eggs, chopped


1 cucumber, peeled and diced


1 head iceberg lettuce, torn into bite-sized pieces


1/2 cup French dressing


DIRECTIONS


In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce.


Toss well and add French dressing to taste.
use ur imagination do any thing.
I am assuming you mean canned tuna (as opposed to tuna steaks)


Various Salads here are two:


Mediterranean Tuna Salad


';Tuna is anything but ordinary in this Mediterranean-inspired salad.';


2 servings


INGREDIENTS


Salad Ingredients:


1/8 head romaine lettuce, torn into bite-size pieces


1/2 red tomato cut into wedges


2 ounces feta cheese, crumbled


1/2 small red onion, sliced


1/2 red pepper cut into strips


1 (6 ounce) can solid white tuna packed in water, drained


1/4 cup kalamata olives


Dressing Ingredients:


1 tablespoon extra-virgin olive oil


1 tablespoon lemon juice


1/2 tablespoon Dijon mustard


1/2 tablespoon minced fresh tarragon


1/8 teaspoon pepper


DIRECTIONS


On 2 individual serving plates evenly divide the salad ingredients.


In a small bowl whisk together the 5 salad dressing ingredients and drizzle evenly over each salad.





Basic Tuna Salad


This was always a summer Saturday favorite for my grandparents and I. Great served on a large lettuce leaf. You may also add grapes or chopped apples if you wish.


1 egg


3 (6 ounce) cans tuna, drained and flaked


3 Tbs mayonnaise


2 stalks celery, chopped


2 Tbs sweet pickle relish


1 pinch ground black pepper


1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.


2 In a medium bowl, mix together tuna and mayonnaise. Mix in egg, celery, relish and black pepper.


Servings: 4


Preparation time: 20 minutes





alexandra, should I assume by your thumbs down you do not want a salad. you should have noted that..... Okay got your additional details. Perhaps you did not give the thumbs down, sorry.





Here is one more good one


Salad Nicoise


';For this salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.';


INGREDIENTS


3/4 pound green beans, trimmed and snapped in half


1 (12 ounce) can solid white albacore tuna, drained


1 (16 ounce) can Great Northern beans, drained and rinsed


1 (2.25 ounce) can sliced black olives, drained


1/4 medium red onion, thinly sliced


1 teaspoon dried oregano


6 tablespoons extra-virgin olive oil


3 tablespoons lemon juice


1/2 teaspoon finely grated lemon zest


Salt and ground black pepper, to taste


4 large hard-cooked eggs, peeled and quartered


DIRECTIONS


Place green beans, 1/3 cup water and a large pinch of salt in a medium skillet. Cover, turn heat on high, and bring water to boil. Once beans start to steam, set timer and cook until tender-crisp, about 5 minutes. (Because the beans cook in such a small amount of water, make sure not to let the skillet run dry.) Immediately dump them onto a lipped cookie sheet lined with paper towels to cool.


Mix tuna, white beans, olives and onion in a medium bowl. Whisk together oregano, oil, lemon juice and zest in a medium bowl, then pour over the salad and gently stir to combine.


Adjust seasonings to taste. Arrange a portion of green beans, tuna-bean salad and eggs on each of 4 plates.