he leaves.
Drain the tuna if it contains oil or
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.
x9 inches. If you are using egg roll wrappers that are
asta. Use Albacore or Light tuna. If using canned, be sure it's
Drain the two cans of tuna of oil or water and
If using fresh tomatoes, start by covering
Using a blender, immersion blender or
Heat reserved tuna oil in a frying pan and cook garlic, anchovies, reserved chilies and dried chili flakes, if using, stirring, until fragrant. Add flaked tuna and tomato puree. Simmer until sauce thickens slightly.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain, reserving 1/3 cup pasta cooking water. Toss pasta with tuna mixture, reserved cooking water, olives and capers.
Sprinkle with basil and serve.
ortellini is draining, combine the tuna, soup, mushrooms and 1 cup
oss to combine, then add tuna.
Toss to combine and
ix well.
Put the tuna in with the pasta and
In a small sauce pan cook onion in butter over low heat, until tender.
Add flour, salt, pepper if using, stirring until smooth and bubbly.
Gradually stir in milk, stirring constantly until mixture thickens.
Stir in sour cream.
Add tuna, sherry if using, parsley it using, and peas if using.
Spoon into baked puff pastry shells or on toasted English Muffins and garnish with paprika and slivered almonds, if using.
Enjoy!
Open and drain canned tuna.
Mix together rest of ingredients except tuna, cheese
an be used.
Drain tuna, if using canned.
Defrost vegetables under
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
Drain tuna.
Toast 2-4 slices
large mixing bowl, combine tuna fish, mayonnaise, egg, pickles, 2
kohlrabi, radishes, green pepper and tuna. Mix well.
Add eggs