he leaves.
Drain the tuna if it contains oil or
x9 inches. If you are using egg roll wrappers that are
asta. Use Albacore or Light tuna. If using canned, be sure it's
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.
If using fresh tomatoes, start by covering
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.
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.
large mixing bowl, combine tuna fish, mayonnaise, egg, pickles, 2
plate.
Repeat process using remaining batter to make about
Using a blender, immersion blender or
eanwhile, to make the tuna mayonnaise, combine tuna, anchovies, 1 oz capers
Drain the two cans of tuna of oil or water and
aji and oil.
Mix tuna fish with mayonnaise and diced
mins. Stir in the tuna, parmesan and lemon zest and
Mix together tuna, cilantro and scallions.
Place
Sautee garlic in pan until brown.
Combine garlic, lemon juice and mayonnaise.
Combine tuna, scallions, bell pepper and eggs in a bowl.
Separate tuna mixture into 8 patties.
Grill patties.
Put a patty on each sandwich thin with about a tbsp of the mayonnaise mixture.
Note: You may want to put the tuna in a sieve with something heavy on top for a couple of hours to get it to drain, otherwise it's harder to get these burgers to stick together.