In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing.
Mix well and set aside.
In small bowl, mix remaining Russian dressing with cognac and set aside.
In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed.
In same pan, spread tuna mixture over bread.
Cover with Russian dressing mixture.
Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot.
Serve immediately.
ll ingredients together.
Season Tuna with Bistec Seasoning and pepper
In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing.
Mix well and set aside.
In small bowl, mix remaining Russian dressing with cognac and set aside.
In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed.
In same pan, spread tuna mixture over bread.
Cover with Russian dressing mixture.
Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot.
Serve immediately.
Mix tuna, onion, mayonnaise, lemon juice and Worcestershire sauce together. Can be stored in refrigerator for a day or two. Put small amount atop a Ritz cracker; top with a square of Cheddar cheese and broil until cheese melts. Serve warm.
Drain 1-2 tbsp oil from the canned tuna, then reserve the tuna fish for another use. Mix the tuna oil and mayonnaise together until smooth. Place a slice of veal on each slice of bread and drizzle with a little sauce. Place a caper berry on top then serve.
br>Cover one side of tuna completely with sesame seeds and
he tomato sauce, then the tuna rice mix.
Tomato sauce
nife, cut the tuna into 4 large pieces for appetizer portion, 2
sed for other recipes as well.
Put tuna in a freezer
Tuna tostada tacos #recipes ingredients: 1 cup of peas
Drain your tuna well and mix all of the tuna salad ingredients together. Everyone's different in how spicy they like their food, so you may want to taste it and add a little more spice to make it to your liking. Refrigerate until ready to use.
Serve with crackers for a delicious appetizer or on a tuna salad; you may even want to try it as a twist on the regular tuna salad sandwich. Enjoy!
Cook macaroni as directed for recipes; cook onion in butter. Stir in flour and season.
Slowly add milk; cook over low heat until thick.
Mix sour cream, tuna and mushrooms; sprinkle with Parmesan cheese.
Cook at 375\u00b0 for 1/2 hour.
Drain tuna. Combine tuna, celery, mayonnaise, chopped parsley, green onion and pepper. Cut tops off tomatoes and scoop out seeds. Turn upside down to drain. Fill with tuna salad.
Serve chilled on parsley lined plate.
Makes 36 appetizers.
Contains 21 calories per appetizer.
Brush the tuna steaks with oil. Sear over medium high heat, 3 minutes per side. Be sure tuna remains undercooked in the center. Remove from skillet and cool slightly.
Meanwhile, combine onions, soy sauce, steak sauce, celery seed, hot sauce, vinegar, and corn syrup in a deep glass bowl.
Slice tuna into 1/2 inch strips. Immerse into the onion mixture, stir.
Let chill up to 4 hours. Serve as a cold appetizer.
In a large bowl, combine tuna, green beans, tomatoes, onions and capers.
Set aside.
In a small bowl, whisk together red wine and balsamic vinegars, olive oil and thyme.
Add to the tuna mixture along with the arugula, watercress or spinach.
Toss gently.
Makes 2 servings as a main course or 4 servings as an appetizer.
Melt margarine in large skillet on medium-high heat.
Add onion, cook and stir until tender, but not browned.
Stir in tuna, Minute rice and parsley.
Cover.
Remove from heat.
Let stand 5 minutes.
Garnish with almonds, if desired.
Makes 4 to 6 servings. Recipes can be doubled.
Blend tuna and cheese.
Add celery, lemon juice, Worcestershire and salt.
Mix well.
Allowing 2 teaspoons for each, form mixture into small balls.
Roll in chopped parsley and chill well.
Serve with cocktail picks.
Makes 30 balls.
Make tuna salad as usual; set aside.
Lay out each crescent roll and cut in half lengthwise.
Stuff each half with a tablespoon of tuna mix and roll up, squeezing edges together. Bake, following time for crescent rolls.
Serve hot.
some traditional recipes use ketchup which can be
Dissolve the Knox gelatine in the hot water.
Cool until it thickens to a syrupy consistency.
Whip together the cream cheese, soup, tuna and mayonnaise.
Fold in the gelatine mixture.
Add the diced vegetables.
Pour into a six cup mold and refrigerate until firm.
Unmold onto a plate lined with lettuce leaves.