What are some creative recipes for tuna?

Try Tuna Patties. Drain Tuna and add a half of a package of Ritz crackers and 1 egg. Mix well and form into patties. Fry in oil on medium setting until they are golden brown on both sides. Remove from skillet and drain on paper towels. Very good!!What are some creative recipes for tuna?
tuna melts! put tuna salad on bread with cheese on top, and toast it until the cheese is melted!What are some creative recipes for tuna?
Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce Copyright, 2000, Ming Tsai, All Rights Reserved


Show: East Meets West With Ming Tsai


Episode: Meatlovers' Seafood

















1 center cut tuna loin, 2 pounds


Fleur de sel, to season


2 tablespoons coarse ground black peppercorns


2 tablespoons coarse ground pink peppercorns


2 tablespoons coarse ground coriander


1 tablespoon ground cumin


1 tablespoon coarse ground Szechwan peppercorns


1 tablespoon ancho chile powder


Canola oil, to cook


Black Bean-Shiraz Butter Sauce:


4 sliced shallots


1/2 tablespoon rinsed and chopped fermented black beans


1 tablespoon minced ginger


1/2 bottle Shiraz


1/4 cup heavy cream


3/4 pound very cold butter, 1/2-inch dice


Salt and black pepper, to taste


Roasted Shiitake And Yukon Gold Potatoes, recipe follows


Citrus Pea Sprout Salad, recipe follows








Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias.


For the Black Bean-Shiraz Butter Sauce: In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath. Plating: On large, round plates, place a mound of potatoes in the center. Top with the tuna and top that with the salad. Place the sauce around the tuna and drizzle with a little vinaigrette.





Wine Suggestion: Vin d'Alsace, Haag, Pinot Blanc, 1998
tuna pasta salad quick, easy and cheap to make!
Here are some ideas for using tuna.


1. sandwiches


2. mac and cheese with tuna and frozen peas in the end.


3. egg noodles with tuna, cream of mushroom soup, cheese and peas or without the peas. Top with crushed crackers, bread crumbs, potato chips.


4. In the summer, I like to fill large hollowed out tomatoes and fill with almost the same mixture as I make for a sandwich. Soo good.


5. Tuna and cheese open face melts on a good hearty bread.


6.Using won ton skins, fill with tuna and cream cheese and chives (1 can, 1 pkg ) and fold as you would won tons and fry.


Hope this helps. Enjoy!
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 albacore 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).


----------


Cheesy Tuna Tater Pie





Crust


1 refrigerated pie crust (from 15-oz box), softened as directed on box





Filling


3/4 cup mashed potato flakes


1 1/2 cups shredded Cheddar cheese (6 oz)


2 tablespoons chopped pimiento-stuffed green olives


1 can (10 3/4 oz) condensed cream of mushroom soup


1 can (6 oz) tuna in water, drained, flaked


1 egg


1/2 cup canned french fried onions, if desired





Heat oven to 400掳F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 5 minutes.





Meanwhile, in medium bowl, mix potato flakes, 1 cup of the cheese, the olives, soup, tuna and egg until well mixed. Remove partially baked shell from oven. Spoon filling into shell. Return to oven; bake 15 minutes longer. Sprinkle top of pie with french fried onions and remaining 1/2 cup cheese.





Bake 10 to 15 minutes longer or until cheese is melted and onions begin to brown. Let stand 5 minutes before serving.


---------------





Tuna (or Salmon) Asparagus Pie





1 pound asparagus, cut into 1-inch pieces (2 cups)


4 medium green onions, sliced (1/4 cup)


1 1/2 cups shredded Swiss cheese (6 ounces)


1can (6 ounces) salmon or tuna, drained and flaked


1/2 cup Original Bisquick mix


1 cup milk


2 eggs


1 1/2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves


1/8 teaspoon pepper





Heat oven to 400潞F. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate.





Stir remaining ingredients until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.





Substitution: 10-ounce package of frozen asparagus cuts, thawed and well drained, can be substituted for the fresh asparagus. Decrease milk to 3/4 cup, and increase Bisquick mix to 3/4 cup.


----------





Tuna Cakes with Lemon-Dill Sauce


Serving Size : 4





1 (7-ounce) Pouch Tuna


3/4 cup seasoned bread crumbs


1/4 cup minced green onions


2 tbl chopped drained pimentos


1 egg


1/2 cup low-fat milk


1/2 teaspoon grated lemon peel


2 tablespoons margarine or butter





Lemon-Dill Sauce


1/4 cup chicken broth


1 tbl lemon juice


1/4 tsp dried dill weed


Hot steamed shredded zucchini and carrots


Lemon slices





In large bowl, toss together tuna, bread crumbs, onions and pimentos. In small bowl, beat together egg and milk; stir in lemon peel. Stir into tuna mixture; toss until moistened. With lightly floured hands, shape into eight 4-inch patties.





In large nonstick skillet, melt margarine. Fry patties, a few at a time, until golden brown on both sides, about 3 minutes per side. Place on ovenproof platter in 300掳F oven until ready to serve.





For Lemon-Dill Sauce, in small saucepan, heat broth, lemon juice and dill. Serve tuna cakes with zucchini and carrots; spoon sauce over cakes. Garnish with lemon slices.


-------------





Tuna Potato Patties


Serving Size : 2





2 med potatoes, boiled


parsley flakes or snipped chives


salt, pepper, garlic powder


1 can tuna, drained


1 egg


Flour to coat





Boil potatoes; set aside to cool. Mash potatoes %26amp; mix in tuna. Add egg, salt, pepper, garlic powder, parsley flakes or chives; combine well. Refrigerate for a while, till mixture is set enough to shape into patties.





Shape mixture into patties %26amp; coat both sides with flour. Fry in 1/4'; of cooking oil on med heat. Turn when golden, fry other side. Drain on paper towels.


------------





Cheesy Tuna Stuffing Burgers


Serving Size : 4





2 cups STOVE TOP Stuffing Mix for Chicken in the Canister


2 tsp. butter or margarine


3/4 cup finely chopped mushrooms


1 can (6 oz.) solid white tuna, drained, flaked


1/4 cup Shredded Parmesan Cheese


1/4 tsp. black pepper





PREPARE stuffing mix as directed on pkg.; set aside.





MELT butter in large nonstick skillet on medium heat. Add mushrooms; cook and stir 3 min. or until tender. Place in large bowl. Add prepared stuffing, tuna, cheese and pepper; mix well.





Shape into 4 patties. Wipe skillet clean with paper towels. Spray with cooking spray. ADD patties to skillet; cook on medium heat 3 to 4 min. on each side or until heated through.





Serve in split hamburger buns, if desired. Serve in split toasted English muffins with lettuce and tomato slices, or over torn mixed greens.


----------------


Grilled Tuna Nicoise Salad


Serves 4鈥?





Vinaigrette


2 TB Champagne vinegar


1 TB fresh tarragon, chopped


1 tsp Dijon mustard


1 small shallot, minced


3/4 cup olive oil


sea salt, to taste


ground pepper, to taste





Tuna


16 oz fresh tuna steak


olive oil cooking spray





Salad


1/2 lb green beans, trimmed, blanched


1 1/2 lb small new potatoes


1/2 cup red onion, thinly sliced


1/2 cup pitted Nicoise olives


1 cup cherry tomatoes, halved


1 egg, hard boiled, peeled and quartered (optional)





In a small bowl, whisk together the vinegar, tarragon, Dijon and shallot. Slowly whisk in olive oil. Add salt and pepper to taste. Marinate tuna for 30 minutes in 1/4 cup vinaigrette. Spray grill with olive oil cooking spray. Preheat grill to medium heat. Grill tuna until cooked through, approximately 5鈥? minutes on each side. Let tuna rest for 2 minutes. Slice tuna and set aside.





Blanch the green and dress with 1/8 cup vinaigrette. Boil the potatoes until tender, about 12 minutes, and dress with 1/4 cupvinaigrette. To arrange salad on one large serving platter, place individual salad ingredients and tuna in separate mounds on the plate. Drizzle with vinaigrette.
well lets see, that would be recipes that are out of the norm using tunafish in them.
EASY TUNA CASSEROLE





1 pkg egg noodles


1 celery stalk (chopped)


1/2 med onion (chopped)


2-6 oz cans tuna (drained)


2-10.5 oz cans Cream of Mushroom Soup


3/4-14.5 oz can mixed peas and carrots (drained)


1 1/2 c. cheddar cheese


1/2 c. mozzerella cheese





Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and canned vegetables, stirring until well blended.


Spread into a 13x9 baking pan, spreading cheese on top.





Bake in oven at 350 degrees until melted.