What to make with tuna??

[tinyblackdot]

we love mac and cheese w/ tuna but we always add a can oif green peas to it as well, oh and hamberger helper makes a tuna helper, they are really good!

[Melissa~BHS]

Originally Posted by tinyblackdot we love mac and cheese w/ tuna but we always add a can oif green peas to it as well, oh and hamberger helper makes a tuna helper, they are really good!

My kids love Tuna Helper.

[ferrferr]

Some noodles, mayo, canned peas and some tuna all made into a chilled salad. When I was with my ex-husband we were always broke and ramen noodles, grated cheese, tuna, and canned corn (all warmed up) was a staple to keep us from starving on very little money.

My boyfriend loves his tuna with some mayo, plenty of dill relish all slapped on some pita bread. We can seriously go through cans of tuna when he gets on his pita bread and tuna kick. We have like 8 cans of tuna and he plans on eating them all.

[Sweet_Fantasy_Fox]

tuna helper

[nadjarea]

mmm.mmm...here's our family's tuna casserole recipe...we had it last night.

3 cans of tuna
1 pound of whole grain noodles
1/2cup-cup of soy sour cream
1 cup rice milk
spike seasoning to taste
Bragg's aminos to taste
half a bag of Cascadian farms frozen peas
veggie shreds (the cheddar taste the best)
and a big huge dollop of soy butter
sauteed onion if you like

Prepare the noodles and then mix everything else together and heat through. Yummy!

[mamak]

We add Tuna to homemade white sauce with a little cheese over noodles. It is just really good mac and cheese. You can add veggies, and season to taste.

[kocho]

We like to make tun melts in our sandwhich maker.

The mix is:

Tuna
mayo
chedder cheese
diced celery.

Butter outsides of bread and cook in sandwhich maker. Sooo yummy!!

[AngelMommy]

I make tuna burgers, yum! (they will sound weird, but are very good)

3-4 cans tuna (drained)
1-2 tbsp lemon juice
1/4 c ketchup
1/4-1/2 c miracle whip
1 egg
1/2-3/4 c matzoh meal (found in the kosher foods area of a grocery store)

Mix all ingredients in a bowl, form balls, roll in extra matzoh meal, flatten into patties, deep fry, pan fry, or microwave!

Very easy. You may need to adjust quantities, though, I don't measure, these are guesses.

[hfitz5051]

Did not read through it all,but here are some of our faves;

Tuna melts
Make tuna salad, toast bagels(or english muffins) top each one with tuna salad and a slice of cheese, put in the oven on broil to melt cheese.


Tuna pattys
1 can(6oz) tuna, one egg, 2 tbs mayo and 1/4 of breadcrumbs. Mix together and fry in a bit of oil or cooking spray.

[Crazy4Coffee]

my DH makes Tuna "muffins"
Tuna
Mayo
Cayanne

mix together

spread on english muffin halves, top with slice of tomato and cheese, put in the oven until cheese melts and they are heather through. about 15-20 minutes.

Tuna Nicoise salad is yummy too but i don't have a recipe for it anymore.

here's one from food network, but i don't remember it being this involved:
Classic Tuna Nicoise Salad Recipe courtesy Emeril Lagasse
See this recipe on air Monday Jun. 18 at 2:00 PM ET/PT.

Show: The Essence of Emeril
Episode: Summer Salads





1/2 pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices
1/4 pound haricots verts, or small, thin green beans, ends trimmed
2 pounds yellowfin tuna loin, trimmed of sinew
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 rosemary sprigs
1 large head romaine or Bibb lettuce, rinsed and patted dry
2 teaspoons chopped fresh parsley leaves
1/2 teaspoon chopped fresh tarragon leaves
Anchovy Dressing, recipe follows
1/2 pound Roma plum tomatoes, cut into 1-inch cubes
1/3 cup halved and seeded black brine-cured olives
1/3 cup halved and seeded green brine-cured olives
1/2 cup thinly sliced red onion
4 hard-boiled eggs, peeled and sliced
Chopped fresh herbs, for garnish (parsley, tarragon, chive, etc.)

Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until tender, about 5 to 6 minutes. Drain in a colander, pat dry, and set aside. Add the green beans to the other pot and blanch until tender, 4 to 5 minutes. Drain in a colander, pat dry, and set aside.
Arrange the tuna on a cutting board and cut into 4 equal portions. Season the tuna steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper, each. Heat the oil in a large skillet (or 2 medium skillets), over medium-high heat. When the oil is hot but not smoking, add the rosemary sprigs and tuna steaks and sear, about 30 seconds per side for medium-rare. Remove from the pan and dice the tuna into 1-inch pieces.

Tear the lettuce into bite-size pieces and combine with chopped fresh parsley and tarragon. Toss with enough of the Anchovy Dressing just to coat. Adjust seasonings with salt and pepper as needed. Toss the potatoes and green beans in 1/4 cup of the Anchovy Dressing. Arrange the lettuce along the side of 4 large plates (or 1 serving platter). Spoon the vegetables along the other side of the plate. Arrange the diced tuna over the lettuce. Arrange the tomatoes, olives, sliced red onions, and eggs on the other sides of the plates (or serving platter). Garnish with additional herbs if desired and serve immediately.


Anchovy Dressing:
1 anchovy fillet, drained
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped garlic
1 large egg*
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
6 tablespoons olive oil
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced shallots
2 teaspoons capers, drained and chopped
1/2 teaspoon Worcestershire sauce
In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots, capers and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use.

Yield: 1 cup


*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.