inutes.
Meanwhile, drain the tuna and flake into pieces.
Puree Marinade ingredients(first 5) in food processor until a paste is achieved.
Marinate Tuna Steaks for 24 hours.
Remove Tuna from Marinade and place in Cure for 24 hours. (the salt, sugar, and pepper).
Remove Tuna from Cure after 24 hours and brush off Salt etc.
Wrap individually with plastic wrap.
Will keep for 1 week refrigerated.
Serving Ideas:.
GARNISHES: Carrots & Daikon very finely shredded, long & thin - Pickled Ginger - Hard Cooked Egg, Quartered - Tomato Concasse - Sliced Red Onions - Capers - Black Bread.
Cut bread in half lengthwise, scoop out insides, leaving 1-inch shell. Drizzle bread with olive oil. Spread lettuce evenly over bottom half.
Arrange tuna over lettuce, top with alternating slices of egg and tomato.
Separate the slice of onion into rings and arrange them on top.
Sprinkle with olives, salt and pepper.
Cover with top bread slice, wrap tightly and chill for several hours or overnight.
ome fat for flavor.
CURED HAM ONLY: (If using leftover
liers.
Mix the sugar, salt and pepper in a bowl
o low add the vegetables tuna and noodles to sauce. cook
Line a mold, or pie pan with plastic wrap.
In a small bowl, dissolve gelatin in water and set aside.
In a large saucepan, heat soup and cream cheese until soft and smooth. Remove pan from heat.
Mix gelatin mixture, Worcestershire sauce, mayonnaise, salt and pepper (to taste), onion salt, celery salt, and tuna fish into the soup and cheese saucepan. Stir mixture until smooth.
Cover mold or pan and chill overnight. When ready to serve remove the tuna mousse from the mold and serve.
Soak a salt-cured ham overnight in water and 1 cup vinegar covered pan.
Drain.
Cover with hot water.
Add another 1 cup vinegar; simmer until parboiled.
Drain and rinse.
Again, place ham in hot water; cover and add 2 bay leaves, 3 tablespoons sugar and strip of lemon peel with chopped onions.
Gently simmer until tender (about 3 hours).
Mix 1 cup brown sugar and 1 teaspoon dry mustard.
Pat mixture on ham and stud a few cloves.
Bake at 350\u00b0 for 1 hour.
/4 teaspoon pepper and salt. Place tuna in the skillet, and
Preheat oven to broil.
In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
Broil until cheese is melted, about 3 to 5 minutes.
Cut tops off tomatoes and scoop out pulp.
Strain pulp and mix with salt, pepper, tuna, anchovies, parsley, basil, bread, garlic, oregano and butter.
Mix well and stuff tomatoes with mixture.
Place tomatoes in well-oiled baking dish and bake in moderate oven (375\u00b0) for 20 minutes, adding more oil, if needed. Serves 4.
Add noodles to boiling, salted water.
Boil 10 minutes.
Drain well.
Combine noodles, celery, onions, pimiento, corn flakes, salt, pepper, tuna fish and fish liquid and oil.
Mix melted fat and flour; stir until smooth.
Mix milk and water; add to flour mixture.
Heat to boiling point.
Boil 5 minutes or until thick, stirring constantly.
Pour over fish and noodle mixture; mix well.
Pour into well-greased baking pans.
Bake in moderate oven at 375\u00b0 for 40 minutes.
Yields 100 servings, 1/2 cup each.
Drain and flake tuna.
Soften gelatin in cold water for 5 minutes, then add boiling water.
Cool.
Blend together mayonnaise, lemon juice, celery, olives and salt; add tuna and gelatin.
Pour into a mold and chill until firm.
Good served on salad greens or with crackers.
Cook elbow macaroni as package directs. Drain; rinse with cold water.
In large bowl, combine mayonnaise, Italian dressing, and mustard; mix well.
Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna (in large pieces) and macaroni; toss to mix well.
Refrigerate, covered, until well chilled - about 4 hours.
Serve over a bed of mixed green garnished with chopped egg and parsley.
Cook macaroni as label directs; drain.
Rinse with cold water. In a large bowl, combine mayonnaise, Italian dressing and mustard; mix well.
Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna in large pieces and macaroni.
Toss to mix well.
Turn into salad bowl.
Refrigerate, covered, until well chilled, about 4 hours.
ere.
Add 40g salt to the blossoms, salt the container and
nd mix with the coarse salt, brown sugar and 1 tablespoon
Melt 4 tablespoons butter.
Add flour, stirring until smooth. Add milk slowly.
Stir all the time until mixture is bubbly. Reduce heat and cook 3 minutes.
Add salt, pepper, tuna, peas and onions.
Continue cooking until onions soften.
Place in baking dish. Top with mashed potatoes, dot with butter.
Bake at 450\u00b0 for 15 minutes or until top is brown.
hole fish.
Take the salt, sugar and pepper and mix
stir in pasta, parsley, salt and tuna. Spoon into a 2-quart