ream cheese.
Top with tuna.
Add the provolone on
Drain the tuna and mash it with the lime juice, scalliions, salt, pepper, cilantro leaves and hot sauce.
Spread the tuna on bread and top with the vegetables of your choice.
he leaves.
Drain the tuna if it contains oil or
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\".
Mix together mayo, sour cream and garlic powder. Mash the eggs with a fork and drain the tuna well. Chop the onion very finely. Mix everything together and layer between the bread slices. Add lettuce, tomato as desired.
small bowl, add the mayo, mustard, salt, pepper & spice. Mix
Combine everything except the oil in a large bowl.
Mix well.
Divide the mixture equally.
Shape into cutlets.
Heat a little oil in a non-stick pan.
Carefully, put the prepared cutlets into the pan.
Cook, on either side, until both sides are golden brown in colour.
Remove carefully, drain on clean paper towels.
Now, prepare the flavoured mayonnaise.
For this, combine all the ingredients under\"For flavoured mayo\" together in a bowl.
Pour the flavoured mayo over the cutlets.
Serve.
Combine mayo,curry,lemon juice and salt. Chill.
Combine tuna, rice, carrots,celery and onion.
Toss with mayo mixture and chill at least 2 hours.
owl, combine the tuna and mayo, breaking up the tuna. Stir in the
br>Add celery & onion into mayo mixture and mix well.
hick.
Add garlic, capers, tuna + cream & blend till smooth.
Open and drain canned tuna.
Mix together rest of ingredients except tuna, cheese
Mix drained tuna, mayo, Tabasco, lemon juice and salt & pepper to taste.
Trim crust from bread and roll each slice with a rolling pin.
Brush one side of bread with melted butter.
Turn over and spread each slice with tuna mixture.
Roll up and fasten with toothpicks.
Bake at 400\u00b0 15 minutes till brown and crispy.
Sauce: Heat soup and milk; add peas.
Heat oven to 220 C.
Place wedges in single layer on baking sheet.
Bake for 15 minutes.
Meanwhile mix mayo, cheese and tuna together.
Place wedges into heatproof serving dish.
Spoon over tuna mixture.
Put back into the oven for 15 minutes till bubbling.
Mix tuna with mayo to taste and spread on halved English muffins.
Top with cheddar cheese and put on a cookie sheet.
Broil for a few minutes until cheese is melted and muffins are a bit toasted.
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.
mixing bowl, combine tuna, onion, pepper, mayo and worcestershire; taste and
Blend tuna, mayo and veggies in a food processor until smooth.
Serve with crackers or a baguette as an appetizer with a whole piece of one of the veggies on top or on a slice of whole grain bread for an open face sandwich.
Enjoy!
Cook pasta according to package directins, omitting salt and fat.
Drain; rinse under cold water and drain again.
Combine pasta and tuna and next 3 ingredients.
Combine salsa, mayo and red pepper.
Add to pasta mixture; toss.
Cover and chill.
If desired, serve in lettuce lined bowl.
Sprinkle with sliced onions.