Cube your tuna and dry it with a
aper towels.
Place tuna in a bowl. Add pickled red onions
Preheat oven to 375\u00b0.
Place tuna in a medium bowl.
Combine milk, water and soup in separate bowl.
Add to tuna and stir well. Add peas, water chestnuts, half of noodles, plus tomato, celery, green onions and soy sauce.
Toss lightly to mix.
Spray 1 1/2-quart casserole with cooking spray.
Pour/spoon mixture into casserole and then top with remaining noodles.
Bake for 25 to 30 minutes or microwave for 8 minutes or until thoroughly heated. Makes 8 servings.
Drain pineapple very well.
Save 1 teaspoon pineapple juice. Stir together salad dressing (or mayonnaise), mustard and pineapple juice.
Using small bowl, stir together drained pineapple, tuna and celery and dressing mixture.
Arrange toasted English muffins in 8 x 8 x 2-inch baking dish.
Top each muffin half with 1/4 of tuna mixture.
Top with 1/2 diagonally sliced cheese.
Cook in microwave on High 1
to 2 minutes or until cheese is melted.
Rotate dish 1/2 turn once while cooking. Serves 4.
Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
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.
ixed.
Place in soup bowl and top with parsley.
In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 c. cheese. Mix well. Pour into a greased 2 quart microwave safe dish. Cover and refrigerate overnight. Microwave, covered on high for 14 to 16 minutes or until bubbly. Uncover, sprinkle with remaining cheese and let stand for 5 minutes or until melted.
Makes 4 servings.
In a large bowl, combine 12 crushed crackers and next 5 ingredients.
Place tuna in bowl with cracker mixture; with rubber spatula, gently fold mixture together.
Form into 8 small patties.
Crush the remaining 3 crackers on a plate and lightly coat the cakes.
Heat olive oil in large non stick skilet.
Add patties, cook until browned 12-15 minutes.
br>In a medium sized bowl, combine soy sauce, sesame oil
Drain tuna, reserving 2 tablespoons of liquid.
In bowl, combine with egg and Wasa.
Let sit for 5 minutes.
Add onion and pepper to liquid; mix.
Flake tuna in bowl and stir.
Spray small loaf pan with Pam.
Bake at 350\u00b0 for 35 minutes.
Makes 2 servings.
Cook unpeeled potatoes in boiling water until tender.
Drain and cool.
Peel and cube potatoes.
Combine potatoes, green onions and tuna in bowl.
In seperate bowl, whisk together vinegar, olive oil, parsley, capers, mustard and salt and pepper.
Pour over potato mixture and toss to coat.
Serve at room temperature.
Upend tuna into bowl and separate using a fork.
Mix almond meal in to the tuna and springwater and then mix in all other ingredients except for oil and lemon.
Form into 12 tuna patties and fry turning once during cooking.
Drain and flake tuna into bowl.
Chop 1 tomato, 1/4 head lettuce, onion and celery into bowl.
Mix well.
Add just enough mayo to moisten.
Put drained tuna into bowl and shred with fork tines.
Add the no-fat Miracle Whip salad dressing.
Pour Equal sweetener onto the Miracle Whip and stir well. Salt and pepper to taste.
Great on toasted bread!
Serves 8.
With fork, mash tuna in bowl.
Add crackers, onion, egg and milk; mix well.
Let stand 3-4 minutes to allow crumbs to soak up some of the moisture.
Heat oil or margarine in frying pan over low heat.
Add tuna mixture by tablespoons.
Fry slowly until golden brown.
Crumble cheese into soup and heat until cheese melts.
Blend well.
Soften gelatin in water, then stir into soup mixture.
Set aside to cool.
Flake tuna into bowl and mix in vegetables, nuts and salt.
Stir Miracle Whip and sour cream into soup mixture. Blend well, then fold into tuna mixture.
Chill well.
This makes a good mold.
Drain and flake tuna in bowl.
Add onion, egg whites, pepper and crushed crackers; mix well.
Shape into patties.
Cook in a small amount of oil in skillet over medium heat until light brown.
Melt Crisco.
Add flour and milk; cook until thick.
Put tuna in bowl and add rest of ingredients.
Mix well; form into cutlets. Dip into 1 slightly beaten egg and cracker crumbs.
Refrigerate about 2 hours.
Fry in hot fat.
Put tuna in bowl.
Add salad dressing, pickle relish and celery; mix well.
Put a lettuce leaf and 2 tomato slices on each plate.
Put a big spoonful of Tuna Delight on each lettuce leaf.