Cut the tuna into 1/2-inch thick strips about 2 inches long.
In a large bowl (preferably glass or stainless steal) combine the lime juice, coconut milk, and salt; stir to mix.
Add the tuna, carrot, cucumber, tomato, green onions, chives, and lime zest. Stir to mix.
Taste for seasoning.
Serve immediately.
s absorbed.
Chop the tuna into 1/2 inch dice
Tuna,Raw Pack-Filet raw tuna.
Remove skin; lightly scrape
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 sugar dissolves. Arrange the tuna, sliced into 1/4 inch
ne hour.
Cut the raw tuna into 24 even-sized cubes
Preheat oven to 350.
Mix tuna, miracle whip, mustard, green onion, celery and spices.
Let stand 5 minutes.
Spread tuna mixture on 2 slices of bread, top with 1/4 cup of cheese each.
Bake for 5 minutes, turn oven to broil and melt the cheese.
1. Empty tuna and packing water into a bowl. Break up the tuna until it is in fine shreds.
2. Add the rest of the fruit and vegetables and mix well.
3. Add mayo and pickle juice and you're done!
Mixture should be nicely damp, Perfect for sandwiches or crackers!
Drain and flake tuna into bowl.
Chop 1 tomato, 1/4 head lettuce, onion and celery into bowl.
Mix well.
Add just enough mayo to moisten.
Place eggs 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 finely.
In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
DIRECTIONS:.
Place eggs 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 finely.
In a mixing bowl, combine tuna, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, rosemary, thyme, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Mix the cream of chicken, mayonnaise and milk together in a large bowl.
Add the diced celery and onion.
Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
Salt and pepper to your taste.
Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.
Drain tuna, and mix all together. Serve with you favorite cracker.
Marinade tuna steaks in Italian dressing in the refrigerator for at least 30 minutes. Overnight is best.
Heat large skillet over medium-high heat. Add tuna steaks and sear for only a few seconds. Flip. If cooking tuna steaks thoroughly, about a minute on each side should do it. ***If steaks are really thick and you don't mind the heat, you can stand the steaks on their edges and roll them like wheels for a uniform flash-seared look. Please use caution if attempting this. Steaks can get quite hot.***.
Serve and enjoy.
br>Cover one side of tuna completely with sesame seeds and
Tuna tostada tacos #recipes ingredients: 1 cup of peas
eserve.
Take the tuna out of the fridge. Working
Sprinkle both sides of fillet with Tony's seasoning.
Top the fillets with 1 pat of butter on each fillet.
Squeeze the lemon and lime all over the fillets, (about 1 teaspoons of each on each fillet).
Turn heat on using HIGH setting. Wait for 20 minutes before adding fillets.
Grill on preheated grill, over indirect heat for 5 minutes per side, then serve. (The middle will be red and the outside cooked to perfection).
Please Note: Cooking the tuna all the way through will take away from the taste and texture of the fish.
9 x 2 works best.
Trim the crusts from
roasted peppers (you can substitute raw red bell peppers if you