Cube your tuna and dry it with a
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
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.
Stir in peas, tarragon and tuna, then return sauce to bubble
Drain the two cans of tuna of oil or water and
rown.
(Butter gives the recipe more taste but a non
small bowl. Add diced tuna and stir to coat. Cover
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
Drain tuna or chop chicken finely.
re still boiling, mix the tuna, cream of mushroom soup, the
/2 cup cheese, milk, tuna, sour cream, green onion, and
Open tuna cans, cutting fully around, and
Combine the first four ingredients in a bowl.
Chop the tuna into bite size pieces.
Add to the bowl and combine.
n large mixing bowl, flake tuna and add in the rest
hould be tender when you poke them with a fork.
Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
n paper towels.
Place tuna in a bowl. Add pickled
an.
Arrange the drained tuna on the crust.
Beat
nd set aside.
Rinse tuna under cold water.
Drain
egrees F.
Place the tuna in a covered baking dish