In the bowl of a food processor or blender, combine all the ingredients.
Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to 1 week.
Variation: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3 3/4 ounce can of best-quality sardines cured in olive oil for the canned tuna.
he leaves.
Drain the tuna if it contains oil or
You also need 1 sachet Coleman's Tuna and Pasta Bake mix.
Cook the pasta according to the given directions.
Tip sachet contents into a saucepan.
Add a splash of the milk and mix well.
Stir in remaining milk.
Bring sauce to the boil.
Stirring continuously.
Add tuna, sweetcorn and drained cooked pasta.
Pour into heatproof dish.
Top with crushed potato chips and grated cheese.
Place under a hot grill until golden.
Serve.
Open and drain canned tuna.
Mix together rest of ingredients except tuna, cheese
Flake tuna in a medium bowl, the stir in corn and mayonnaise.
Spread half of each flatbread or wrap with the avocado and season to taste. Spread tuna mixture over avocado, then top with spinach. Roll up tightly to enclose. Refrigerate until ready to serve.
Bring a large pot of salted water to a boil. When boiling, cook the linguini.
Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.
rated cheddar cheese.
FOR TUNA SAUCE FILLING: Heat butter in
he bowl.
Add the tuna, well drained, to the mixture
capers, tuna + cream & blend till smooth.
Recipe Notes: Best made a
our microwave).
Drain the tuna.
Mix the vinegar, mustard
ortellini is draining, combine the tuna, soup, mushrooms and 1 cup
eanwhile, to make the tuna mayonnaise, combine tuna, anchovies, 1 oz capers
Drain the two cans of tuna of oil or water and
mins. Stir in the tuna, parmesan and lemon zest and
Mix together tuna, cilantro and scallions.
Place
Sautee garlic in pan until brown.
Combine garlic, lemon juice and mayonnaise.
Combine tuna, scallions, bell pepper and eggs in a bowl.
Separate tuna mixture into 8 patties.
Grill patties.
Put a patty on each sandwich thin with about a tbsp of the mayonnaise mixture.
Note: You may want to put the tuna in a sieve with something heavy on top for a couple of hours to get it to drain, otherwise it's harder to get these burgers to stick together.
rain again.
Drain the tuna, reserving the oil from one
Heat reserved tuna oil in a frying pan and cook garlic, anchovies, reserved chilies and dried chili flakes, if using, stirring, until fragrant. Add flaked tuna and tomato puree. Simmer until sauce thickens slightly.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain, reserving 1/3 cup pasta cooking water. Toss pasta with tuna mixture, reserved cooking water, olives and capers.
Sprinkle with basil and serve.
Mix together celery, mustard, onion, mayonnaise, pepper, salt, and Tabasco Sauce in a mixing bowl.
Wash and dry lettuce leaves well so they are crispy and enjoyable to eat.
Add drained tuna to mayonnaise mixture, gently, trying not to break up tuna bits.
Toast bread, spread with butter and put one lettuce leaf in between bread.
Spoon tuna salad onto lettuce leaf, adding chives. Clamp slices of bread together. Cut in 1/2 diagonally.
Agh -- life IS good.
Mix the tuna, mayo, oregano, onion powder and vinegar together.
Slice the avocado in half length-wise (hot dog bun style). Remove the seed.
Scoop out the pulp, mixing half of it into the tuna mixture.
Stuff the tuna mixture into the avocado \"shells\".