n remaining milk & refrigerate batter for 30 minutes.
Heat crepe
Wash and pat dry the tuna steaks, sprinkle with a little
For tuna ceviche, mix tuna, celery, 3 tbsp oil and
arge enought to place a tuna steak on, leave out so
Melt butter; stir in flour, salt, pepper and dry mustard. Slowly add milk and cook, stirring until thick.
Add tuna, onion, celery, parsley and lemon juice.
Mix well; chill until very cold. Shape into cone shape croquettes; roll in crumbs, then egg which has been mixed with water, then roll in crumbs again.
Fry in deep fat which has been heated, until golden brown.
Serve with Creamy Cheese Sauce.
(See recipe for Creamy Cheese Sauce.)
he tomato sauce, then the tuna rice mix.
Tomato sauce
Mix ingredients.
Cover and refrigerate overnight.
Before baking, stir again.
Bake at 350\u00b0 for 1 1/2 hours.
Half recipe for 2 or 4 people.
For sauce: combine egg yolks, honey
Open the cans of tuna and drain all the water
Combine all ingredients except for tuna in a medium mixing bowl.
Place tuna in sauce mixture.
Marinate for 2-3 hours.
Grill tuna over medium coals for 10 minutes or until cooked throughout, turning once.
For the tuna, in a small bowl combine
Take the cans of tuna and place them in a
Preheat oven to 450\u00b0.
Spread tuna over bottom of pie shell. Sprinkle cheese and onion over tuna.
Top with sliced mushrooms. Beat together eggs, milk, lemon juice and seasonings; pour over tuna mixture.
Bake on a cookie sheet for 15 minutes.
Reduce heat to 350\u00b0; bake an additional 12 to 15 minutes or until center is set.
Crab or shrimp may be substituted for tuna.
Serves 6.
at as is or use for tuna sandwich, tuna melt, etc.
Divide
Heat olive oil in saucepan and saute peppers and onion with salt, pepper and oregano.
In a small bowl mix all spices for tuna and season steaks on all sides. About 2 minute per side.
Heat skillet on high and sear tuna on all sides in olive oil.
In a bowl combine ingredients for mustard sauce.
To serve slice tuna 1/4 inch thick and top with sauce and vegetables.
To make vinaigrette, whisk together 4 tablespoons olive oil, vinegar, shallots, garlic, parsley, basil, salt and pepper.
Add tomatoes and stir.
For tuna, set grill rack 3 inches above coals. Lightly brush steaks with olive oil and grill for 2 to 3 minutes on each side.
Arrange tuna on warm plates and spoon vinaigrette over or around them.
Garnish with basil leaves.
Serves 4 generously.
Cook macaroni until done and drain; place half of macaroni in casserole.\tCombine celery soup and milk; heat to boiling point. Arrange tuna on the macaroni and sprinkle cheese on top.
Add the rest of the macaroni; add pimento to celery soup and pour over macaroni easing it down with a fork.
Put on bread crumbs.\tBake for 30 minutes at 350\u00b0.
One can substitute 2 cups cubed ham for tuna.
Whisk all ingredients together and marinate fish for 30- 60 minutes, turning fish once or twice.
For Tuna: Drain well and blot dry.
Brush steaks with 1 Tbsp sesame oil.
Grill on hot grill for 1 minute each side (very rare)- or until cooked to taste.
Sprinkle with chopped scallion greens and sesame seeds.
Combine all ingredients in a bowl and chill for at least 30 minutes.
For Tuna Melt: Grill tuna salad on rye bread with a slice of Swiss cheese.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.