Heat water to it's boiling point.
Once boiling, place pasta or noodle in water and boil for 6 minutes.
Strain noodles and place back in original pot.
Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
Then, enjoy!
Drain out the oil completely from the tuna can.
Wash the tuna well and keep aside.
Heat oil in a pan.
Add onions.
Saute until golden brown.
Add capsicum and tomatoes.
Saute for 5 minutes.
Add turmeric powder, chilli powder and ginger-garlic paste.
Stir well.
Stir-fry until the raw smell of ginger and garlic in the paste is gone.
Add tuna, spring onions, soya sauce and salt to taste.
Fry for 5 minutes or until the mixture is totally dry.
Garnish with coriander leaves and serve hot with rotis.
Makes 4 cups.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well.
Place in Christmas tree mold and refrigerate.
You may serve in the mold or transfer to a serving plate.
Decorate with garlands of small parsley leaves, red and green peppers cut into stars and a lemon wedge.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
he water from the tuna. (Use a can strainer for best results
Preheat the oven to 350\u00b0.
Open the tuna can.
Empty the contents into a strainer held over the sink and let the water drain off.
Put the tuna in a small dish.
With a fork, break it up into little pieces.
Open the can of peas.
Empty the contents into the strainer over the sink.
Set the drained peas aside. Open the can of soup.
Empty the contents into a 1 1/2-quart casserole and stir.
Stir in the milk a little at a time.
Add the tuna, peas and noodles to the casserole and stir everything together.
Mix the tuna, eggs, olives and mayonnaise together.
Spread 2 slices of bread with tuna mixture.
Top with third slice.
Frost top and sides.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Meanwhile, drain olive oil from tuna can into a skillet over medium-low heat. Cook green onions and mushrooms until softened, 2 to 3 minutes. Add cream cheese and stir to combine. Reduce heat to low and stir in yogurt and lemon juice. Mix in sweet corn and drained tuna until well combined. Season with pepper. Drain pasta, add to the skillet, and mix to combine.
Stir in peas, tarragon and tuna, then return sauce to bubble
immer 2 more minutes; add tuna, turn off heat and allow
Toast the bread.
Mix the first seven ingredients.
Lay lettuce leaves down on each slice of bread.
Spoon the tuna mixture and top with the tomato and top bread slice.
Serves 2 generous sandwiches.
Also, the tuna can be mixed the night before for cool, refreshing sandwiches.
In a bowl, mix the tuna, scallions, onion, jalapeno, celery, and
Preheat oven to 350\u00b0F.
Cook noodles as directed on package.
In one bowl combine onion, mushrooms and tuna, mix well.
In another bowl combine condensed soup, milk, mayonnaise and spices, wisk together until combined.
Pour the soup mix, noodles and tuna mix together and combine all very well.
Pour mixture into a 2 quart buttered baking dish, top with buttered breadcrumbs and bake on 350\u00b0F for about 30 minutes.
Prepare cake mix as directed on box. Prepare tuna can by removing paper label, and washing thoroughly. Place 1 pat of butter in bottom of can. Add 1 Tbsp. brown sugar, 1 pineapple ring and a little of the juice. Place 2 Tbsp. of the cake batter on top of pineapple ring. Cover can tightly with aluminum foil. Bake in campfire coals for about 15 minutes. Each can serves one person.
1. Boil water, once boiling put in salt. Make is salty like the sea. Then add pasta and cook till al dente.
2.In a separate pan, heat olive oil. Put in onions to sweat, not color.
3. Add garlic, saute 1 minute, put in capers, saute 30 sec.
4. Add can of tomatoes. put in diced peppers, tuna, and peas. Saute for 1 minute.
5.Add lemon and salt to taste.
6. Drain pasta, add pasta to sauce and coat sauce to pasta.
7. Serve and enjoy.
Stir eggs in a bowl with salt.
Cut scallion bulbs.
Open tuna can and open can of corn (optional).
Add half cup of cheese.
Put in the oven for half an hour.
Eat it.
Cook macaroni in salted, boiling water.
Drain and combine with the remaining ingredients.
Everything except noodles and tuna can be whizzed in the blender.
Place in buttered baking dish (2-quart) and sprinkle crumbs on top.
Bake at 350\u00b0 for 1 hour.
Drain the water from the tuna can.
Mix in the Mayo and Relish.
Eat it alone or put it on toast.
Its that simple.
he olive oil from the tuna can into the pan adding the
beans, chiles and 1/2 can of enchilada sauce.
Spoon