Break tuna into coarse pieces with fork.
Mix all ingredients and tuna together.
Serve at room temperature.
Serves 4.
Toast bread and remove crusts.
Place 6 slices on rectangular baking pan.
Spread tuna mixture on each.
Top each with slice of cheese. Cover with 2nd slice of toast.
Now cover each sandwich with broccoli mixture.
Cook uncovered 25 to 30 minutes at 325\u00b0.
edium/well, add can of tuna (which has been drained).
Combine the tuna, carrot, mayonnaise, and salt and pepper to taste in a medium bowl, and mix well. Chill until ready to use.
To pack for a school lunch, place the tuna salad in a plastic container with a tight-fitting lid.
Pack \"scoopers\" in separate containers.
rain.
Drain and flake tuna.
Quarter cherry tomatoes.
Heat sauerkraut, toast your slice of bread and open tuna. Place your toast on a small plate.
Add sauerkraut and sprinkle with your tuna.
This and a small bowl of vegetable crispies: tomato wedge, pepper ring, onion ring, celery stick, carrot stick, etc.
A very filling lunch.
ently fold in spinach and tuna - breaking up any larger pieces
br>Cover one side of tuna completely with sesame seeds and
Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
For each day, whisk together the liquid ingredients, if there is more than one.
Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.
In a bowl, combine tuna, mayonnaise, onion, relish, liquid smoke and lemon juice.
Cover and refrigerate.
In the morning, cut the crusts off the bread and flatten each slice with a rolling pin. Spread a thin layer of the tuna filling on the bread.
Lay the bread slices on a slightly dampened cloth and roll up as you would a jelly roll.
Seal each seam with a dab of butter.
The result is a tuna roll that looks much like a jelly roll.
Three will be plenty for most children under 13.
sed for other recipes as well.
Put tuna in a freezer
In a small mixing bowl, combine tuna, egg, pickle, celery, mayonnaise and mustard; mix gently.
Divide among 3 small airtight containers.
Chill overnight.
Store up to 3 days in the refrigerator.
For each serving, pack 1 lettuce leaf and 2 pita bread halves in separate small clear plastic bags.
Carry with 1 container of the tuna mixture in an insulated lunch box with a frozen ice pack.
To serve, place some lettuce and tuna mixture into each pita bread half.
Makes 3 servings.
Tuna tostada tacos #recipes ingredients: 1 cup of peas
Drain water from tuna and place in small mixing bowl; break the tuna into small pieces with a fork. Mix in the mayonnaise, lemon juice, and celery.
Cut the bread slices with a cookie cutter into the shape of a ghost. Spread 7 slices with the tuna mixture and cover each with a second slice of bread.
Use the raisins to make eyes and mouths for each ghost. You can \"glue\" them with cream cheese if necessary.
Rinse tuna in colander 1 minute; let drain 1 minute.
Combine tuna with next 5 ingredients and toss gently.
Combine mayo, lemon juice and dill.
Toss gently with other combined ingredients. Cover and chill for 1 hour or until serving.
When ready to serve, spoon into halved pita pockets.
Use celery leaves to garnish. Makes 6 servings.
Great for picnics, summertime entertaining or lunch anytime!
Drain the tuna and put in a bowl,
In medium bowl, combine the chickpeas, tomatoes, onion and tuna.
Mix olive oil, vinegar and pepper until blended.
Pour over chickpeas-tuna mixture.
Toss.
Serve with bread.
Serves 3 to 4.
Cook pasta according to directions.
Drain tuna.
In a large bowl, mix together the pasta, tuna, tomatoes, olives and onion, then the cubed meat last.
Add the salad dressing according to taste.
Top with grated Parmesan cheese (if desired).
Great for parties, lunch or a light dinner.
You can add celery or green peppers, whatever you like!
Serves 8 to 10.
Drain tuna.
Combine all ingredients in a large mixing bowl - feel free to add more or less mayonnaise to suit your tastes.
Use to top salads to make a healthy lunch or dinner, or between your favorite sliced bread for a hearty, healthy sandwich.
Cook with lid off.
Pour water into pan and add butter.
Heat on high until water comes to a boil.
Then, add rice, assorted pepper, and cook on low heat until rice softens.
Add tuna after rice softens and most water is absorbed.
Keep an eye on the rice to tell when it is done Cool and serve.
Great left over lunch.