he leaves.
Drain the tuna if it contains oil or
f mushroom soup, mixed vegetables, canned tuna, and 1 cup of the
Drain the two cans of tuna of oil or water and
ix well.
Put the tuna in with the pasta and
oodles, drain.
drain tuna.
mix noodles, tuna, soups together and
Open and drain canned tuna.
Mix together rest of ingredients except tuna, cheese
Cook pasta according to package directions. Rinse under cold water to halt cooking. Drain.
Broil or pan fry fresh tuna. Set aside. (If using canned tuna, drain and place the tuna in a serving bowl and proceed with recipe.).
Combine dressing ingredients in non-reactive bowl and blend well.
Break up the fresh tuna into bite size pieces and place in serving bowl with the pasta. Toss dressing gently with the pasta, tuna and remaining salad ingredients.
Keep covered and chilled until ready to serve.
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.
it of olive oil, garlic, canned tomato puree, a bit of
arlic, capers, tuna + cream & blend till smooth.
Recipe Notes: Best made
Drain tuna.
Toast 2-4 slices
kohlrabi, radishes, green pepper and tuna. Mix well.
Add eggs
our microwave).
Drain the tuna.
Mix the vinegar, mustard
eanwhile, to make the tuna mayonnaise, combine tuna, anchovies, 1 oz capers
olour.
Add sandwich tuna.
If using tuna in water, add
Drain beans and rinse well.
In a large bowl, combine garlic, thyme, vinegar, olive oil, salt and pepper. Beat with fork.
Add beans and red onion to bowl , toss to coat.
Break tuna up into medium-size chunks and toss lightly with beans.
Serve at room temperature - can be stored in fridge for up to a day.
NOTE : depending on how much there is, you may want to use the oil from the canned tuna in the recipe.
ortellini is draining, combine the tuna, soup, mushrooms and 1 cup
oss to combine, then add tuna.
Toss to combine and
mins. Stir in the tuna, parmesan and lemon zest and