Using a meat mallet, gently pound the tuna between sheets of plastic wrap until paper-thin. Arrange on serving plates.
Heat 1 tbsp of the oil in a small skillet on medium heat. Cook the capers, stirring, until crisp. Drain on a paper towel.
Combine the lemon peel and remaining 2 tbsp oil in a small bowl. Drizzle over the tuna. Serve the tuna sprinkled with capers and parsley.
Slice the French bread 1/4 inch thick, and set aside.
Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.
Serve slices of tuna on sliced French bread.
Drain the two cans of tuna of oil or water and
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
rown.
(Butter gives the recipe more taste but a non
Drain tuna or chop chicken finely.
re still boiling, mix the tuna, cream of mushroom soup, the
/2 cup cheese, milk, tuna, sour cream, green onion, and
Open tuna cans, cutting fully around, and
For the beef carpaccio:
In a small bowl,
n large mixing bowl, flake tuna and add in the rest
an.
Arrange the drained tuna on the crust.
Beat
nd set aside.
Rinse tuna under cold water.
Drain
egrees F.
Place the tuna in a covered baking dish
eeds, spicy spot prawn mayo (recipe #387362 posted separately) and one
oodles, drain.
drain tuna.
mix noodles, tuna, soups together and
se the albacore tuna called for in the recipe; albacore is a
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
epper.
Combine white sauce, tuna and onion and spoon into
ff the water that the tuna is packed inches.
Place