To make the mayonnaise, combine egg yolk and Dijon mustard in a small bowl. Gradually whisk in oil in a steady stream until mixture thickens. Add lemon juice and season to taste.
Combine tuna and shallot. Fold in mayonnaise. Spread over 4 slices of bread, cover with baby arugula and top with remaining bread. Remove crusts and cut each sandwich in 1/2 diagonally.
ace the potatoes and carrots into a large pot and cover with salted
Flake tuna and crumble crackers in plastic bag or between two sheets of waxed papers.
Mix soup and milk together.
Fold in tuna and crackers.
Then fold in well beaten eggs.
Bake in square 8 x 8 x 2-inch greased pan at 350\u00b0 for one hour.
Test with knife.
If it comes out clean, it is done!
Drizzle over the bread and place on a baking sheet
il in a pan and saute the onion and garlic for 3
or 30 seconds, then draining and peeling.
Remove the core
Empty tuna into buttered baking dish.
Add cracker crumbs. Pour egg and milk mixture over tuna and crackers.
Cover with grated cheese.
Bake for 30 minutes at 350\u00b0.
Drain pineapple very well.
Save 1 teaspoon pineapple juice. Stir together salad dressing (or mayonnaise), mustard and pineapple juice.
Using small bowl, stir together drained pineapple, tuna and celery and dressing mixture.
Arrange toasted English muffins in 8 x 8 x 2-inch baking dish.
Top each muffin half with 1/4 of tuna mixture.
Top with 1/2 diagonally sliced cheese.
Cook in microwave on High 1
to 2 minutes or until cheese is melted.
Rotate dish 1/2 turn once while cooking. Serves 4.
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.
uice until smooth.
Combine tuna and half the lemongrass mixture in
il in a saucepan and sweat onion and pepper for 5 mins
Combine tuna, corn, egg yolks and flour. Season. Whip egg whites to soft peaks then fold into tuna mixture.
Heat oil in a large frying pan over medium heat. Working in batches, cook tablespoons of tuna mixture for 3 mins per side, or until golden brown.
Meanwhile, to make the tomato salsa, combine all ingredients in a small bowl. Spoon on top of tuna and corn cakes. Garnish with basil leaves.
To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Chop the eggs.
To make the filling, mix the sour cream and mayonnaise, then fold in the tuna and chopped eggs. Add the chives and season. To serve, slice the baguette into pieces and then horizontally, and fill each slice with the lettuce leaves and tuna mix.
Drain tuna, reserving 1 tbsp oil. Flake tuna and place in a medium bowl. Add ricotta, parsley, capers, lemon juice and garlic and mix well.
Spoon dip into a serving bowl: Drizzle with reserved oil and sprinkle with paprika. Serve with bread and asparagus.
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain.
Meanwhile, combine artichoke, anchovies, garlic, parsley and oil. Heat a large skillet on medium heat. Cook artichoke mixture 5 mins, stirring, until softened and fragrant. Add tuna. Cook 2 mins, until heated through.
Add pasta to tuna and artichoke mixture. Toss 1 min, until combined. Season to taste. Serve with Parmesan cheese
vinegar, sugar, soy sauce, water and cornstarch. Whisk together very well
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.
Cook pasta in large saucepan of boiling, salted water according to package directions. Drain, reserving 1/4 cup of the cooking liquid.
Meanwhile, drain the tuna, reserving 2 tbsp of the oil. Heat the oil in a medium saucepan on medium heat. Cook the garlic and chili pepper, stirring, until fragrant.
Add the undrained tomatoes, tuna and reserved cooking liquid to the pan; simmer until the liquid has reduced slightly. Combine the pasta and sauce in large bowl and serve.
Preheat oven to 350\u00b0F. Lightly grease a large baking dish.
Spread rice over base of prepared dish. Arrange tuna and mushrooms over top. Whisk together sour cream, milk and cheese. Season then pour over tuna and mushrooms. Sprinkle with almonds. Bake for 20-25 mins, until hot and golden brown.
Sprinkle with chopped parsley and serve with lemon wedges.
he onions, garlic, dried basil and chili. Saute, stirring, for 3