icrowave-safe bowl, place chocolate and butter.
Microwave at High
Heat a large frying pan over high heat. Brush tuna with oil and season. Cook for 3-4 mins per side, or until cooked to your liking. Set aside and cover to keep warm.
To make the dressing, combine peanut oil, mirin, vinegar, lime zest, green onion, wasabi paste and sugar in a small bowl. Season. Toss 1/2 with edamame, spinach and mint. Distribute between serving plates. Thinly slice tuna and arrange over salad. Drizzle with remaining dressing to serve.
Empty tuna into bowl.
Add mayonnaise and pickle relish.
Mix well and taste. Add more mayo or pickle relish if necessary.
Toast bread.
Add lettuce, tuna chef and cheese.
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
Mix ingredients all together.
Grease 18 muffin tin cups. Fill about 1/3 full.
Bake at 350\u00b0 for about 20 minutes.
Makes 18 Quick and Easy Rolls.
e about 3 inches deep and not come up more than
hite flour-covered pizza peel and allow to rest for 20
Boil the potatoes in lightly salted water for 15-20 minutes, until they're tender.
When they're just cooked, drain and mash them.
Then stir in the tuna and lemon juice then season to taste.
Divide this into eight and shape into round fish cakes.
Heat the oil in a large, non stick frying pan and fry the fish cakes on one side for three minutes.
gently turn them over and fry the other side for a further two minutes.
Serve two tuna cakes per person, ideally with some spring onion salsa.
In a small bowl mix the tuna, tartar sauce, garlic and basil. Set to the side.
In a skillet melt the butter on medium heat.
When butter is melted add the bread and toast on both sides.
After toasting bread put on a plate and top with mozzerella cheese slices, then tuna salad. Enjoy!
n food processor.
Peel and chop the boiled eggs. I
owl beat egg,sugar,vanilla and shortening with the help of
s release.
Stir in tuna including the vegetable oil. Cook
Boil macaroni in saucepan for 8 to 10 minutes.
Make cheese mix with 1/4 cup butter and 1/4 cup milk.
Drain tuna fish.
Melt extra cheese with cheese mixture.
Add tuna fish.
Drain cooked macaroni; add to cheese and tuna mixture.
Season with salt and pepper to taste.
Serves 3 to 4 people.
Bring peas, water, soup, tuna and bouillon cube to a full boil in medium saucepan.
Stir in rice.
Cover.
Remove from heat.
Let stand 5 minutes.
Fluff with fork.
Drain your tuna well.
Scoop into a bowl with a fork and flake it well with your fork, breaking up the larger chunks of tuna.
Add remaining ingredients and enjoy.
Whenever I'm in a hurry I just use the mayonnaise, honey mustard and Mrs. Dash.
When I have time I add the carrot which gives it a nice crunch.
Eat it on 2 slices of whole wheat bread, with tortilla chips, or with crackers.
Sometimes I just eat it plain it tastes just fine that way.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return penne to the pot.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Mix tuna, spaghetti sauce, salt, pepper, and Italian herbs into the drained penne. Pour penne mixture into an oven-proof dish. Sprinkle with Cheddar cheese and bread crumbs.
Broil in the preheated oven until cheese is melted and breadcrumbs are crispy, about 5 minutes.
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.
In 10-inch skillet, heat margarine until bubbly and hot.
Add carrots, onion and celery; saute until onion is translucent. Sprinkle vegetables with flour and stir quickly to combine.
Cook, stirring constantly, for 1 minute.
Gradually add milk and stir constantly, bringing to a boil.
Reduce heat and simmer, stirring until mixture thickens.
Add tuna and seasonings.
Stir to combine.
Remove from heat.
Cook noodles as directed on package.
Drain noodles and add butter, soup, tuna, milk and peas.
Stir until well mixed.
Prepare macaroni and cheese as directed on box.
Add tuna and soup.
Cook until desired temperature.