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.
Soften the cream cheese for about 1 hour.
(I usually just give it a whirl in the microwave for about 20 seconds) Drain the tuna, mash with a fork.
Combine the cream cheese, tuna and mayo.
Add the lemon juice, curry and salt.
Mix to blend well.
Add the onions and stir to blend.
Chill for 1 hour for the flavors to blend.
x the can of tuna with mayonnaise, salt and pepper and any other herbs
et aside.
Drain the tuna and flake with a fork.
Combine tuna and mayo; season with celery, onion, salt and pepper.
Spread tuna on toast; top with tomato.
On paper plate, heat sandwiches at Medium 2 to 2 1/2 minutes.
Top with cheese. Heat at Medium 1 3/4 to 2 1/2 minutes or until cheese is melted. Makes 4 servings.
Drain the tuna and mash well with the mayo until it is really soft.
Toast the bread on one side. Turn the bread over and on the untoasted side spread the tuna. Place drops of the Branston on top of the tuna and cover with the cheese.
Place under a grill until the cheese has melted. Mind that you don't burn your mouth on the hot pickle.
add in the tuna and gently toss leaving the tuna in small chunks
Drizzle over the bread and place on a baking sheet
igh heat. Add the onion and cook, stirring often, until softened
Mix tuna and mayo; add pesto.
Add remaining ingredients. Salt and pepper to taste.
Serve on a good quality bread.
Of course you can adjust the amount of ingredients to your preference.
il in a pan and saute the onion and garlic for 3
or 30 seconds, then draining and peeling.
Remove the core
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