Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
Cook rice and veggies.
Top rice with layer of spinach or broccoli. Top that with tuna directly from the pouch. Add some almond slivers. Voila.
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.
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.
Boil noodles according to the directions on package. Drain noodles then place back into pot.
Add to the noodles drained tuna, cream of chicken soup,butter,salt and pepper.
Stir till mixed and put back on stove and heat.
once heated serve.
Cook with lid off.
Pour water into pan and add butter.
Heat on high until water comes to a boil.
Then, add rice, assorted pepper, and cook on low heat until rice softens.
Add tuna after rice softens and most water is absorbed.
Keep an eye on the rice to tell when it is done Cool and serve.
Great left over lunch.
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.
Drain tuna.
Add rest of ingredients; mix well.
Form into patties and fry in melted shortening (or oil) until golden brown (approximately 5 minutes).
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.
Cook noodles as directed on package.
Drain noodles and add butter, soup, tuna, milk and peas.
Stir until well mixed.
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.
mooth, stirring occasionally. Stir in tuna and Parmesan cheese; cook until
Cook egg noodles in boiling salted water til al dente, drain.
Return noodles to the pan. Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper.
Heat over medium-low heat, stirring occasionally, until thoroughly hot (about 5-10 minutes).
Reduce heat to low and stir in the capers, cheese and the chopped eggs, if using. Continue to stir until cheese is melted and mixture is hot and bubbly.
Serve topped with grated Parmesan cheese, if desired.
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.
Prepare noodles following instructions on the back of the package.
When noodles are almost finished, add tuna and several slices of Velveeta cheese to taste.
Stir frequently until cheese is melted.
Prepare macaroni and cheese as directed on box.
Add tuna and soup.
Cook until desired temperature.
Boil noodles.Then strain. Mix in cream of mushroom soup and tuna. Pour into casserole dish. Sprinkle cheese of top. Bake at 350 until cheese is melted. Let cool and serve.