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.
n a saucepan and cover with water. Bring water to a
For the tuna salad, add all ingredients except for the lettuce and bread to a large bowl and toss gently.
Arrange the lettuce leaves on a serving platter and top with the tuna salad. Serve with the bread.
Season then stir in the tuna, artichoke, peppers, sour cream and
heat a nonstick frying pan to about medium heat, and fry the tuna until hot and slightly crispy. You can use tuna in water, but it sticks less if you use tuna in oil.
At the same time, cook the ramen on the stove top and add the veggies to the pot as well.
Drain the ramen and veggies and add them to the frying pan with the tuna and continue to cook until the noodles become slightly sticky.
Pour the seasoning packet over the whole thing and mix.
Enjoy!
n a large saucepan. Cover with cold water. Bring to a
Preheat oven to 400\u00b0F. Lightly grease and line a 9 inch pie dish with puff pastry. Cover and chill until required.
Combine tuna, eggs, cheese, mayonnaise and cream. Season. Transfer 1/2 to prepared pie shell. Arrange spinach over top and sprinkle with dill. Cover with remaining tuna and bake for 25-30 mins. Let cool slightly.
Garnish with reserved dill. Serve in wedges with salad.
o a clean bowl, cover with plastic wrap and let proof
Place tuna, with it's oil, in a large bowl.
Break it into pieces with a fork.
Add the tomatoes, eggs, and onion.
Sprinkle with the oregano, lemon juice, pinch of salt and pepper to taste.
Toss gently.
Arrange the green beans on a platter.
Top with the tuna salad.
Garnish with lemon wedges and serve immediately.
Preheat oven to 350\u00b0F Coat a casserole with nonstick cooking spray.
Combine cooked barley with beans, tuna, 1 cup cheese and remaining ingredients. Spread into prepared baking dish. Top with remaining cheese.
Bake 45-50 minutes or until cooked through. Let stand 5-10 minutes before serving.
Cut the avocados in half lengthwise. Remove seeds and plulp; don't tear the shells.
Cut the pulp into small pieces. Put in a bowl. Add tuna, grated coconut (except 1 T.), evaporated milk and tomato sauce. Season with salt and pepper. Mix well.
Stuff the shells with the tuna filling. Sprinkle with the remaining grated coconut. Serve with lemon quarters on the side.
Heat 1 tbsp oil in a large frying pan over medium heat. Saute onion, garlic and chili flakes for 2-3 mins, until tender. Let cool then combine with tuna, breadcrumbs, cilantro and egg. Season then shape into 4 patties.
To make the avocado and corn salsa, combine all ingredients. Season to taste.
Heat remaining oil over medium heat. Cook patties for 4-5 mins per side, until browned and cooked through. Place arugula on bottom buns. Top with a tuna patties, salsa and top buns. Serve.
Heat the oil in a large frying pan and fry the onion and garlic for 5 mins. Add the stock, cream and peas and bring to a boil. Cover and simmer for 5 mins. Add the cornstarch paste and simmer, stirring for 1-2 mins until the sauce has thickened.
Meanwhile, cook the tortellini according to package instructions. Drain well and add to the frying pan with the tuna, toss to coat the pasta in the sauce. Season to taste with salt and freshly ground black pepper. Serve in warmed pasta bowls garnished with parsley.
o the tomato sauce along with the tuna and sardines and bring
Cook the spaghetti in a pot of boiling salted water according to package instructions.
Meanwhile heat the butter in a pan, add the onion and garlic and cook for a few mins until soft.
Pour in the cream, bring to a boil. Mix the cornstarch with 2 tablespoons cold water, then add it to the pot to thicken.\r\nAdd the capers and season with salt, pepper, chili and lime juice.
Add flakes of tuna and stir in gently. Drain the spaghetti and stir into the sauce. Serve in warm bowls and garnish with basil and lime zest.
Cook the quinoa in a pan of boiling, lightly salted water for 15 mins. Drain well then rinse under cold running water and drain again. Transfer to a bowl and stir in the tuna, tomatoes, cucumber, onion and olives.
Whisk the oil and vinegar together and season with salt and freshly ground black pepper. Stir into the quinoa salad and mix well. Top with the crumbled feta and garnish with fresh oregano.
Heat olive oil in a frying pan. Saute onion and carrot for 5 mins. Add garlic and herbs. Cook for 2-3 mins. Add tomato paste and cook for 1-2 mins. Add tomato puree and bring to a boil. Reduce heat to low and simmer for 3 mins. Add olives and tuna. Simmer for 2-3 mins. Season.
Meanwhile, cook pasta in boiling salted water until al dente. Drain then distribute between serving bowls. Spoon sauce over top. Garnish with fresh herbs and Parmesan.
Place one layer of noodles in greased 1-quart casserole. Cover with one half can tuna, add another layer of noodles and another layer of tuna.
Top with third layer of tuna mixture.
Top with cornflakes and dot with butter.
Bake in 375\u00b0 oven until top is browned and contents heated through.
Makes four servings.
ff the water that the tuna is packed inches.
Place
minutes. Drain and rinse with cold water, then dry on