While spaghetti is cooking, in an 8-inch fry pan saute onion and celery in oil.
Add garlic and oregano.
When onions are soft, add tuna and stir until all blended.
Add 2 tuna cans of water; sprinkle on grated cheese.
Let simmer on very low flame while spaghetti is cooking.
Drain spaghetti and serve with sauce.
More grated Parmesan or Romano cheese can be used sprinkled over spaghetti and sauce.
Time, approximately 20 minutes.
Heat tuna in oil until hot; add flour to coat.
Mix in the milk to the thickness you like.
In other words, make a milk gravy with the tuna.
Salt and pepper to taste.
When you have the gravy the way you like, add in the peas.
Cook until the peas are hot. Pour into a 2-quart baking dish.
Top with the biscuits and bake according to the package.
For a crispier biscuit, cook them on a cookie sheet for 6 or 7 minutes and then put on top of the filling, brown side down and finish baking until tops are browned.
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.
heat a nonstick frying pan to about medium heat, and fry the tuna until hot and slightly crispy. You can use tuna in water, but it sticks less if you use tuna in oil.
At the same time, cook the ramen on the stove top and add the veggies to the pot as well.
Drain the ramen and veggies and add them to the frying pan with the tuna and continue to cook until the noodles become slightly sticky.
Pour the seasoning packet over the whole thing and mix.
Enjoy!
Combine onion and vinegar in large bowl; let stand for 10 mins.
Add tuna, reserved oil, beans, capers and tomatoes to onion mixture; toss gently to combine.
Divide arugula among serving plates. Top with tuna mixture and sprinkle with basil.
Drain beans and rinse well.
In a large bowl, combine garlic, thyme, vinegar, olive oil, salt and pepper. Beat with fork.
Add beans and red onion to bowl , toss to coat.
Break tuna up into medium-size chunks and toss lightly with beans.
Serve at room temperature - can be stored in fridge for up to a day.
NOTE : depending on how much there is, you may want to use the oil from the canned tuna in the recipe.
Cook pasta in a large saucepan of boiling, salted water according to package directions. Add green beans for last 3 mins of cooking time. Drain and rinse in cold running water. Drain again.
Drain tuna, reserving oil, and flake. Combine all ingredients in a large bowl and season to taste. Toss to coat and serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with vegetable oil.
Drain tuna and reserve oil; add enough vegetable oil to make 1/4 cup total. Combine tuna, reserved oil, bread crumbs, eggs, and brewer's yeast in a bowl. Drop 1/4 teaspoonfuls of tuna mixture 1 inch apart onto the prepared baking sheet.
Bake in the preheated oven until set, about 10 minutes. Cool biscuits and store covered in the refrigerator.
Fry chunks of washed tuna in olive oil until a little brown. Remove.
In same pan, saute chopped green onions and sliced mushrooms.
In large pot, combine spaghetti sauce, crushed tomatoes, garlic cloves, whole onion, parsley, basil and sauteed green onions and mushrooms.
Cook for 1 to 1 1/2 hours.
Add fried tuna and cook additional 20 minutes.
Remove whole onion, garlic cloves and basil leaves.
Serve over cooked spaghetti.
(Shop 'n Save carries Antolino brand.)
Pour tuna in mixing bowl. Add the eggs and mix well. Crush the crackers real good and add to mixture. Add flour and mix well. Make into patties.
Fry them in oil until golden brown.
Add in two cans of Tuna (I used one in oil and one in water
Cook potato chunks in a large saucepan of salted water for 10 mins, until tender. Drain and return to pan. Heat on medium for 1 min to dry. Remove from heat and mash well. Fold in tuna, parsley, egg and onion. Season to taste.
Heat oil in a medium saucepan to 350\u00b0F, until a cube of bread sizzles on contact. Spoon tuna mixture, in batches, into oil and deep-fry for 2 mins, until golden. Drain on paper towels.
For the salad, beat together oil and vinegar and toss with salad greens. Serve with tuna cakes with lemon wedges.
Heat half the reserved tuna oil in a large skillet on high
andwich tuna.
If using tuna in water, add olive oil; if using tuna in oil, leave
In a large saucepan, heat oil over medium heat. Saute onion for 1-2 mins, until tender. Stir in cherry tomatoes and parsley. Cook for 1 min. Mix in tuna along with reserved oil and lemon juice. Season to taste.
Meanwhile, cook pasta in boiling, salted water until al dente. Drain.
Toss tuna mixture and pasta together. Serve topped with Parmesan.
Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain; return to the pan.
Meanwhile, heat the tuna oil and olive oil in a large nonstick skillet on medium heat. Add the garlic and chili peppers; cook, stirring, until fragrant.
Add the tuna and flake into chunks. Remove from the heat, then add the lemon juice.
Add the tuna mixture and arugula to the hot pasta. Season with salt and black pepper to taste; toss gently to combine. Serve with lemon wedges, if desired.
Cook the pasta in a large pot of boiling
Cook spaghetti according to package directions. Place baguette in a food processor. Process until crumbs form. Measure 1 1/2 cups breadcrumbs.
Drain tuna, reserving oil. Heat 1/2 the tuna oil in a medium skillet on medium heat. Add breadcrumbs and garlic. Cook, stirring, 3-5 mins. Stir in parsley and lemon peel.
Drain pasta and return to pan. Add flaked tuna, crumb mixture, lemon juice and remaining oil; toss to combine. Top with basil leaves. Serve with lemon wedges and garlic bread.
ven tray.
Cook pasta in a large saucepan of boiling
ressing, whisk together the olive oil, lemon juice and honey and