Boil pasta in salted water.
Mince garlic.
Zest lemon to get one tablespoon zest. Juice the lemon. (About two tablespoons.).
Shred basil into thin strips.
Whisk together garlic, zest, lemon juice, olive oil in a large bowl and toss in tuna, breaking it up, add basil and tomatoes.
Drain pasta well and add to bowl. Toss well.
If pasta seems dry, add either a little pasta cooking water or more olive oil.
Serve warm, or room temperature.
Cook the onion and garlic in a little oil until tender.
Add the soy sauce and green beans, and cook until hot, stirring frequently.
Stir in bacon and serve.
Preheat oven according to crescent roll package, around 375.
Unroll crescents, leaving intact.
Pinch seams together; cut lengthwise into five strips. Then, cut crosswise to make ten smaller strips.
Roll each strip around a little smokie, then roll in the parm and garlic salt. Place in a baking pan sprayed with nonstick cooking spray.
Bake according to package directions (11-13 minutes).
nd tuna sandwich, hard boil the eggs. Place eggs in a saucepan and
Cook potatoes in boiling salted water for 10 mins, until tender. Drain and cut in half.
Meanwhile, heat a nonstick frying pan over high heat. Cook bacon for 2 mins per side, until crisp. Drain on paper towels. Tear into pieces.
Combine potatoes, bacon, arugula, olives and tuna in a serving bowl. Set aside.
For the anchovy dressing, combine all ingredients and season. Drizzle over salad and toss to combine.
Place drained, flaked tuna in a bowl.
Add the onion, celery, and apple; toss.
Stir together the curry paste, cilantro, mayo and sour cream.
Pour over tuna salad and mix everything together well.
Chill at least 2 hours before serving.
Drain Tuna , sqeezing out water.
Mash the tuna in a small bowl and add the rest of the ingredients. Serve on bread or toast.
Cook the pasta in a large pot of boiling water,
he dressing.
Mix the tuna in a bowl with the mayonnaise, capers
Open the cans of tuna and drain them completely.
Put the tuna in a medium bowl and mix.
Add 1/2 cup of breadcrumbs and mix.
Add butter and salt, mix.
Add egg, mix.
Add the other 1/2 cup of breadcrumbs and mix well.
Add milk little by little until moistened, not too sticky.
Make the meatballs with your hands and fry in hot oil in medium heat until golden, not too brown.
ey need to be cut in half so they measure 3
Flake tuna in a medium bowl, the stir in corn and mayonnaise.
Spread half of each flatbread or wrap with the avocado and season to taste. Spread tuna mixture over avocado, then top with spinach. Roll up tightly to enclose. Refrigerate until ready to serve.
acked inches.
Place the tuna in a medium-size mixing bowl; break
Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.
Drain tuna of as much excess liquid as you can.
You may
Drain the tuna, reserving 1 tablespoon of the liquid.
Put the tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir the reserved liquid, the salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.
Place the tuna in a colander and drain well. Transfer the tuna to a medium-sized
Cook macaroni according to package directions.
Drain oil from tuna in a separate bowl.
Mix oil from the tuna with the cooked macaroni.
Add minced onion and the rest of the ingredients, except the cheddar cheese and tuna. Mix well.
Add cheddar cheese and tuna.
Mix lightly.
Pour into a glass casserole dish and microwave for 5 minutes or until heated through and cheese melts.
Combine rotini, red pepper, cucumber, green onions and tuna in a large bowl and set aside.
In a medium bowl whisk all dressing ingredients.
Pour dressing over salad ingredients and stir well.
Refrigerate, covered, at least 2 hours before serving.
Preheat oven to 350 degrees F.
Spray 11x7 (2 quart) baking pan with non-stick spray.
Line bottom of pan with chow mein noodles.
In a medium bowl, combine soup, tuna and milk.
Stir till creamy.
Add peas and mushrooms.
Pour mixture in pan over chow mein noodles.
Cover mixture with cubed bread.
Bake for about 15 minutes.
Serve immediately.