Mix the can of tuna with mayonnaise, salt and pepper
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Cook pasta in boiling water for 8 mins or until al dente. Drain. Rinse under cold water. Arrange on prepared tray.
Meanwhile, combine tuna, 1/4 cup tomato puree, cream cheese and 1 tsp chives. Stuff shells with tuna mixture then distribute remaining tomato puree over top. Sprinkle with cheese and bake for 12-15 mins, or until lightly browned. Serve warm, sprinkled with remaining chives.
n them).
Mix drained tuna with parsley, olives, green onions
Heat a saute pan on medium high. Melt the butter and add the celery and onion. Saute for 5-6 minutes until the onions are translucent.
Place onions and celery in a mixing bowl. Add in the tuna, mayonnaise, sour cream, salt, pepper, garlic powder and green beans. Mix to combine.
Pour the tuna into a greased casserole dish. Cover the casserole with cheese and then sprinkle the french fried onions on top.
Bake on 375\u00b0F for 20 minutes.
In a bowl, mix tuna, celery, artichoke pieces, mayo, pine nuts, lemon juice, italian seasonings, hot pepper sauce, salt and pepper.
Stuff each tomato with tuna salad and arrange tomatoes in a microwave safe dish.
Preheat broiler.
Microwave on high for 4 min or until filling is hot.
Remove tomatoes from microwave and top each with shredded cheese, and slide under the broiler for 3 min or until cheese is melted and bubbling.
Mix tuna with egg, mayonnaise, mustard,cheese, and 1/2 cup of the pork rinds in a large bowl, being sure to break up tuna into finer pieces. If mixture seems too dry, add a little more mayonnaise.
Form patties with the mixture and press into reserved pork rinds on each side to coat.
Fry in medium hot oil until golden, about 4-5 minutes per side.
Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon
nd dry onion.
Stir tuna and mushrooms into cauliflower; add
egins to thicken. Fold in tuna and peas. Season with salt
In a large bowl, combine the tuna, beans, peppers, capers, lemon zest.
In a seperate bowl, whisk together the lemon juice, oil, salt and black pepper.
Pour the vinegrette over the tuna mixture and toss to coat.
Serve with bread.
In a medium saucepan, mix soups, tomato sauce and cream cheese.
Heat until cheese melts; stir well and season with salt, pepper, garlic and oregano to taste.
This may seem like you are overdoing it but remember you are seasoning for the entire dish. Boil macaroni in a Dutch oven.
Drain tuna, peas and mushrooms. When noodles are almost done, drain and mix all ingredients together.
Top with grated cheese and cover with lid; continue to heat at 350\u00b0 for 30 minutes.
Serves 6 hungry people.
Cook noodles and drain.
Put in medium to large saucepan. Drain tuna and peas.
Mix with noodles; add soup.
Cook on medium heat, stirring frequently.
Preheat oven to 375\u00b0F.
In a large bowl combine the soup, peas, pimento and onion.
Fold in the tuna and cheese.
Pour the mixture into a greased 1 1/2 quart casserole dish.
Place in the oven and cook for 15 minutes.
Crush the potato chips and remove casserole from oven.
Pour crushed chips on top of casserole.
Bake for 10 more minutes.
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 and cool under cold running water. Peel.
Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.
Mix tuna with olives and mushroom soup. Line a 2 quart casserole with whole Ritz crackers. Spoon mixture over top. Continue making layers of crackers and tuna, ending with crackers. Bake at 350 degrees for 30 minutes.
ow until thickened.
Add tuna and lemon pepper, to onion
Combine soup and milk in small casserole dish and mix thoroughly.
Add tuna, 1 cup potato chips and peas; stir well. Sprinkle top with remaining chips.
Bake at 350\u00b0 for 20 minutes. Makes 4 servings.
Preheat Oven to 350.
Boil Rotini to desired doneness and Drain.
Stir in mushroom soup, tuna, peas, carrots (or other veggies) oregano, garlic and black pepper.
Mix in 1/4-1/2 Cup Breadcrumbs.
Pour into Casserole Dish.
Mix remaining breadcrumbes and butter.
Top Casserole with mixture and bake until topping begins to brown.
Allow to sit 5-10 min before serving.
When cheese is melted, add tuna and celery. (I don't
rom there.
Empty the tuna into a bowl for mixing