Q. I have several cans that I got for a good deal at Sam's club.... I need ideas..
thank you!
thank you!
Answer
Down-home Spaghetti with Tuna
Recipe courtesy of âSix OâClock Solutionsâ, Eve Johnson and the Vancouver Sun Test Kitchen, The Vancouver Sun, p.127.
We all have our own version of comfort food. The common characteristics? Homey, nourishing, economical, unchallenging and best of all, already in the pantry. You need only keep a slightly more lavish stock of Italian staples to have olives for nibbling before dinner and, if you like, marinated artichoke hearts and sun-dried tomatoes for the salad.
Makes 4 servings
1 can
(170 g/6 oz) Chunk Light Tuna, drained
2 Tbsp. vegetable oil
3 large garlic cloves, finely chopped
1 can (796 mL) diced tomatoes
2 Tbsp. finely chopped fresh parsley
3 Tbsp. finely chopped fresh oregano
pinch dried crushed hot red pepper
¼ tsp. salt
1/8 tsp. pepper
¾ lb spaghetti
2 tsp. flour
1 Tbsp. water
fresh parsley, chopped
parmesan cheese, grated
In heavy frypan, heat oil over medium-high heat. Add garlic and sauté 30 seconds. Add tomatoes, 3 tbsp parsley and oregano. Reduce heat and simmer for 15 minutes. Add tuna, dried red pepper, salt and pepper.
Meanwhile cook spaghetti in large amount of boiling salted water until tender. Drain and return to the pot.
Combine flour and water and stir well. Add a little hot tuna sauce to the flour mixture. Return to sauce and simmer for 1 minute or until slightly thickened, stirring constantly.
Add tuna sauce to pasta and toss.
Sprinkle with parsley. Serve with parmesan cheese.
_____________________________________
Terrific Tuna Tetrazzini
Recipe courtesy of âThe New Chatelaine Cookbookâ by Monda Rosenberg, Maclean Hunter, p.174
This is a quick-to-make weekday standby. Chances are youâll have most of the ingredients on hand and you can pull it together in a flash. Thereâs no time-consuming butter-and-flour thickener and light sour cream keeps the calories down.
Makes 6 servings
1 can
(170 g/6 oz) Flaked Light Tuna, drained
¼ lb. spaghetti
1 cup frozen peas
1 cup light sour cream
½ tsp. regular prepared mustard
2 Tbsp. sherry (optional)
1 cup grated mozzarella cheese
pinch white pepper, optional
Preheat oven to 375ºF (190ºC).
Bring a large pot of salted water to a full rolling boil. Add the spaghetti and boil uncovered, stirring occasionally, until cooked al dente, about 8 to 10 minutes. Then, drain but do not rinse.
Meanwhile, rinse the peas under running water to remove the ice crystals. Drain well and set aside.
In a large bowl, stir the sour cream with the mustard and sherry, if using. Add the drained cooked spaghetti and stir until coated. Then stir in ½ cup mozzarella cheese. Add the tuna and peas. Stir just until evenly distributed. Taste and add more mustard or some white pepper, if you wish.
Turn the tuna mixture into a deep-dish pie plate. Sprinkle with the remaining cheese. Bake in the center of the preheated oven until hot, about 25 minutes.
________________________________
Tuna Pot Pie
This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.
INGREDIENTS:
1/4 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
1/4 teaspoon paprika
dash dried thyme, crumbled
2 cups milk
1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
2 cups frozen mixed vegetables, thawed
2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese
pastry for single 9-inch pie
PREPARATION:
In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly.
Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish.
Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.
Down-home Spaghetti with Tuna
Recipe courtesy of âSix OâClock Solutionsâ, Eve Johnson and the Vancouver Sun Test Kitchen, The Vancouver Sun, p.127.
We all have our own version of comfort food. The common characteristics? Homey, nourishing, economical, unchallenging and best of all, already in the pantry. You need only keep a slightly more lavish stock of Italian staples to have olives for nibbling before dinner and, if you like, marinated artichoke hearts and sun-dried tomatoes for the salad.
Makes 4 servings
1 can
(170 g/6 oz) Chunk Light Tuna, drained
2 Tbsp. vegetable oil
3 large garlic cloves, finely chopped
1 can (796 mL) diced tomatoes
2 Tbsp. finely chopped fresh parsley
3 Tbsp. finely chopped fresh oregano
pinch dried crushed hot red pepper
¼ tsp. salt
1/8 tsp. pepper
¾ lb spaghetti
2 tsp. flour
1 Tbsp. water
fresh parsley, chopped
parmesan cheese, grated
In heavy frypan, heat oil over medium-high heat. Add garlic and sauté 30 seconds. Add tomatoes, 3 tbsp parsley and oregano. Reduce heat and simmer for 15 minutes. Add tuna, dried red pepper, salt and pepper.
Meanwhile cook spaghetti in large amount of boiling salted water until tender. Drain and return to the pot.
Combine flour and water and stir well. Add a little hot tuna sauce to the flour mixture. Return to sauce and simmer for 1 minute or until slightly thickened, stirring constantly.
Add tuna sauce to pasta and toss.
Sprinkle with parsley. Serve with parmesan cheese.
_____________________________________
Terrific Tuna Tetrazzini
Recipe courtesy of âThe New Chatelaine Cookbookâ by Monda Rosenberg, Maclean Hunter, p.174
This is a quick-to-make weekday standby. Chances are youâll have most of the ingredients on hand and you can pull it together in a flash. Thereâs no time-consuming butter-and-flour thickener and light sour cream keeps the calories down.
Makes 6 servings
1 can
(170 g/6 oz) Flaked Light Tuna, drained
¼ lb. spaghetti
1 cup frozen peas
1 cup light sour cream
½ tsp. regular prepared mustard
2 Tbsp. sherry (optional)
1 cup grated mozzarella cheese
pinch white pepper, optional
Preheat oven to 375ºF (190ºC).
Bring a large pot of salted water to a full rolling boil. Add the spaghetti and boil uncovered, stirring occasionally, until cooked al dente, about 8 to 10 minutes. Then, drain but do not rinse.
Meanwhile, rinse the peas under running water to remove the ice crystals. Drain well and set aside.
In a large bowl, stir the sour cream with the mustard and sherry, if using. Add the drained cooked spaghetti and stir until coated. Then stir in ½ cup mozzarella cheese. Add the tuna and peas. Stir just until evenly distributed. Taste and add more mustard or some white pepper, if you wish.
Turn the tuna mixture into a deep-dish pie plate. Sprinkle with the remaining cheese. Bake in the center of the preheated oven until hot, about 25 minutes.
________________________________
Tuna Pot Pie
This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.
INGREDIENTS:
1/4 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
1/4 teaspoon paprika
dash dried thyme, crumbled
2 cups milk
1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
2 cups frozen mixed vegetables, thawed
2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese
pastry for single 9-inch pie
PREPARATION:
In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly.
Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish.
Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.
Can i try your tuna salad recipe?
thanks a lot! ive been looking on the internet for some but they just dont cut it for me :P
Answer
Here are some great recipes:
Gourmet Tuna
Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.
1 (7 ounce) can white tuna, drained & flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, & onion flakes. Add in the curry powder, parsley, dill weed & garlic powder. Mix well & serve with crackers or as a sandwich.
======================
Healthy Tuna Salad Sandwich
Canned Tuna (in water)
Sweet Relish
Celery
Onion
Dijon Mustard
Green Olives
Tomato
Salt
Pepper
Mescaline Lettuce
Cucumber
Parmesan Cheese
Low Calorie, High Fiber Bread
Canned tuna, which is kept in oil has significantly more fat than tuna canned in water. Be sure that you use the tuna canned in water, otherwise the healthy factor goes straight out the window. Also, the low calories, high fiber bread is easier to find then one would think. Search for breads in the bread aisle that have between 40 & 60 calories per slice. There are several national brands which now produce such breads. These breads also go hand & hand with having higher fiber content because they tend to use whole grains. Finally, each can of tuna produces 2 sandwiches. Place your bread in the toaster oven. While obviously this is an optional step, crisp bread tends to hold the contents of this bread better than bread that has not been toasted. Open the can of tuna & place the contents in the small strainer.
Run the tuna under tap water. This will help alleviate any residual âfishy smellâ. Blot any excess water away from the tuna using a paper towel. Place the tuna in your small bowl. Chop one celery stalk, one slice of onion & three green olives (pitted) into a small enough size that they will mix well with the tuna. Add the chopped celery, onion & green olives to the small mixing bowl. Spoon a small dollop of Dijon mustard into the mixing bowl. Sprinkle salt & pepper to taste. Stir the tuna, celery, onion, olives, salt, pepper, & mustard together until it is well mixed. Be sure tobreak up any large chunks of tuna that remain from the canning process. Remove & plate the bread from the toaster oven. Spread the tuna salad over the bread. (Remember one averaged sized can produces two sandwiches.) Slice pieces of tomato, cucumber & Parmesan thinly. Remember that there is a lot going on this tuna salad sandwich, so a few slices of each go a long way. Also, the Parmesan is merely for that wonderful nutty, acidic taste. The fat content of cheese is significant, so use it sparingly.
Layer the tomato, cucumber, & Parmesan on top of the tuna salad sandwich. Add a few pieces of lettuce & then cap with the final piece of bread. Voila, you have just completed the healthy tuna salad sandwich.
Not only will the total caloric value of the sandwich be less than 300 calories, it will also be packed with fiber & fresh vegetables. Pair this meal with a low calorie soup for a satisfying lunch or dinner.
A Variation on the Recipe:
Some people are not big fans of mustard. If this is the case, try using just the tiniest splash of olive oil instead. It will help bind your tuna salad with a heart healthy oil. Just remember that olive oil is loaded with fat, so a half tablespoon at most should be used for each average size can.
====================
Magic Tuna Fish Salad
2 cans of tuna fish packed in water
1 bunch of green onions
3 jalapeno peppers
1 cup of bean sprouts
1 cup of fresh white mushrooms
1 medium tomato
several leaves of romaine lettuce
1 cucumber
3 tablespoons of mayonnaise (or if you're concerned about fat/calories use fat-free mayo)
parmesan or romano cheese (you can also top with sliced cheddar, Monterey jack, pepper jack or muenster)
2- 4 slices of whole wheat bread
Chop the following ingredients into small pieces; green onions, mushrooms, set aside. Slice jalapenos down the middle from top to bottom, discard seeds, chop into small pieces & set aside.
Slice tomatoes & peel & slice cucumbers, keep these ingredients separate from the other veggies. In a large bowl mix 2 cans of drained tuna, 3 tablespoons of mayonnaise thoroughly, add jalapenos, bean sprouts, green onions & mushrooms, stir ingredients until everything is mixed into tuna & mayonnaise.
Spoon this mixture onto a slice of whole wheat bread covering bread evenly, top with cheese, tomato slices, lettuce & cucumber slices & finish with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle & enjoy!
Here are some great recipes:
Gourmet Tuna
Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.
1 (7 ounce) can white tuna, drained & flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, & onion flakes. Add in the curry powder, parsley, dill weed & garlic powder. Mix well & serve with crackers or as a sandwich.
======================
Healthy Tuna Salad Sandwich
Canned Tuna (in water)
Sweet Relish
Celery
Onion
Dijon Mustard
Green Olives
Tomato
Salt
Pepper
Mescaline Lettuce
Cucumber
Parmesan Cheese
Low Calorie, High Fiber Bread
Canned tuna, which is kept in oil has significantly more fat than tuna canned in water. Be sure that you use the tuna canned in water, otherwise the healthy factor goes straight out the window. Also, the low calories, high fiber bread is easier to find then one would think. Search for breads in the bread aisle that have between 40 & 60 calories per slice. There are several national brands which now produce such breads. These breads also go hand & hand with having higher fiber content because they tend to use whole grains. Finally, each can of tuna produces 2 sandwiches. Place your bread in the toaster oven. While obviously this is an optional step, crisp bread tends to hold the contents of this bread better than bread that has not been toasted. Open the can of tuna & place the contents in the small strainer.
Run the tuna under tap water. This will help alleviate any residual âfishy smellâ. Blot any excess water away from the tuna using a paper towel. Place the tuna in your small bowl. Chop one celery stalk, one slice of onion & three green olives (pitted) into a small enough size that they will mix well with the tuna. Add the chopped celery, onion & green olives to the small mixing bowl. Spoon a small dollop of Dijon mustard into the mixing bowl. Sprinkle salt & pepper to taste. Stir the tuna, celery, onion, olives, salt, pepper, & mustard together until it is well mixed. Be sure tobreak up any large chunks of tuna that remain from the canning process. Remove & plate the bread from the toaster oven. Spread the tuna salad over the bread. (Remember one averaged sized can produces two sandwiches.) Slice pieces of tomato, cucumber & Parmesan thinly. Remember that there is a lot going on this tuna salad sandwich, so a few slices of each go a long way. Also, the Parmesan is merely for that wonderful nutty, acidic taste. The fat content of cheese is significant, so use it sparingly.
Layer the tomato, cucumber, & Parmesan on top of the tuna salad sandwich. Add a few pieces of lettuce & then cap with the final piece of bread. Voila, you have just completed the healthy tuna salad sandwich.
Not only will the total caloric value of the sandwich be less than 300 calories, it will also be packed with fiber & fresh vegetables. Pair this meal with a low calorie soup for a satisfying lunch or dinner.
A Variation on the Recipe:
Some people are not big fans of mustard. If this is the case, try using just the tiniest splash of olive oil instead. It will help bind your tuna salad with a heart healthy oil. Just remember that olive oil is loaded with fat, so a half tablespoon at most should be used for each average size can.
====================
Magic Tuna Fish Salad
2 cans of tuna fish packed in water
1 bunch of green onions
3 jalapeno peppers
1 cup of bean sprouts
1 cup of fresh white mushrooms
1 medium tomato
several leaves of romaine lettuce
1 cucumber
3 tablespoons of mayonnaise (or if you're concerned about fat/calories use fat-free mayo)
parmesan or romano cheese (you can also top with sliced cheddar, Monterey jack, pepper jack or muenster)
2- 4 slices of whole wheat bread
Chop the following ingredients into small pieces; green onions, mushrooms, set aside. Slice jalapenos down the middle from top to bottom, discard seeds, chop into small pieces & set aside.
Slice tomatoes & peel & slice cucumbers, keep these ingredients separate from the other veggies. In a large bowl mix 2 cans of drained tuna, 3 tablespoons of mayonnaise thoroughly, add jalapenos, bean sprouts, green onions & mushrooms, stir ingredients until everything is mixed into tuna & mayonnaise.
Spoon this mixture onto a slice of whole wheat bread covering bread evenly, top with cheese, tomato slices, lettuce & cucumber slices & finish with a slice of wheat bread on top. Cut diagonally serve with a slice of pickle & enjoy!
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