Preheat the oven to 400\u00b0F. Cut the sweet potatoes in half lengthwise. Place on a foil-lined baking pan. Drizzle with 1-2 tbsp of the oil and season to taste. Bake for 30-40 mins, until tender.
Mix the tuna, onion, cilantro, chili pepper, lemon juice and remaining 2 tbsp oil in a large bowl. Season to taste.
Place potato halves on 4 plates. Top each with tuna salad and a dollop of sour cream. Serve sprinkled with black pepper and garnished with cilantro leaves.
Heat oil in a frying pan over medium heat. Add tuna, anchovies, wine and tomato paste. Bring to a boil, stirring. Reduce heat and simmer for 4 mins.
Meanwhile, cook linguine in boiling, salted water for 4 mins, until al dente. Drain then toss with tuna sauce. Add Parmesan, parsley and a good grinding of black pepper and toss to combine.
Serve immediately.
Cook fettuccine in a large saucepan of boiling salted water according to package directions. Drain, reserving 1 cup of the cooking water.
Heat oil in a large skillet on medium heat. Cook artichokes, anchovies and garlic for 3-5 mins.
Add to pasta with tuna and parsley. Gently toss to combine. Add some of the pasta cooking liquid to moisten, if needed. Season and serve with Parmesan cheese.
Off heat, add the tuna, lemon juice, parsley, lemon zest
Mix the tuna, eggs, olives and mayonnaise together.
Spread 2 slices of bread with tuna mixture.
Top with third slice.
Frost top and sides.
Mix together tuna, bread crumbs and tomato pulp.
Add salt, pepper and onion juice.
Cut slice from stem end of peppers and remove seeds.
Then parboil peppers for 3 minutes.
Cool them. Place in muffin tins and fill with tuna mixture.
Cover with buttered crumbs, top with cheese and bake 20 minutes.
Cover with your favorite sauce.
Make tuna salad; roll out crescent rolls and top with tuna salad.
Put another crescent roll on top and pinch edges together. Cook until rolls are done.
While rolls cook, mix sour cream and cream of chicken soup in top of double boiler.
Serve over tuna rolls.
Cut pickles in half, hollow out center of each and put the center of the pickles in a large bowl.
Add drained tuna and eggs to bowl.
Add mayo to desired consistency.
Better if it's a little dry so don't use too much mayo.
Mix well.
Lay lettuce leaf on a platter, then put pickles on top of lettuce and fill with tuna salad.
Lettuce is mainly to make it look pretty.
In a large bowl, mix tomato juice, and tomato paste, reserving 1 cup.
Mix the remaining tomato juice mixture with tuna, onion flakes, veggie flakes, and garlic powder.
Fill peppers equally with mixture, and place upright in a square baking dish.
Pour remaining tomato juice mixture over peppers.
Bake at 350 degrees for 20-30 minutes, or until peppers are done to your liking.
Mix the corn with tuna, peppers, parsley and the pickles.
Add the lemon and the olive oil to the salad, add the seasonings and mix well.
Let it cool in the fridge for 2 hours and serve!
Drain tuna or chop chicken finely.
ff the water that the tuna is packed inches.
Place
nutes.
Cover the onions with lukewarm water and let
ombined. Combine 1/4 mixture with tuna, tossing to coat. Cover and
ragrant and sizzling. NOTE: start with the 1/4 teaspoon of
To make the coriander dressing, blend or process coriander, garlic and fresh cilantro until smooth. Rub 1/2 over tuna. Cover and chill for 1 hour. Whisk remaining coriander dressing with olive oil and lemon juice. Reserve.
Boil, steam or microwave potatoes until tender. Drain and slice thickly.
Oil a grill pan and place over medium-high heat. Cook tuna to your liking.
Combine potatoes, onion, pecans and spinach. Distribute between serving plates and top with tuna. Drizzle with reserved coriander dressing.
Mix mushroom soup with 1/2 can water and 1/2 can milk in a large saucepan.
Flake in drained tuna.
Mix thoroughly while heating.
Crunch bag of potato chips into bits and mix into soup with tuna.
Stir until all chips are soaked.
Remove from heat and let sit a few minutes.
Stir and serve.
Garnish with shredded cheese.
Green peas are a good complement to the casserole.
Serves 2 or 3, but recipe can be doubled or tripled.
ayer the bottom of pan with first layer of raw, sliced
Heat half the reserved tuna oil in a large skillet
eanwhile, to make the tuna mayonnaise, combine tuna, anchovies, 1 oz capers