Tuna Recipes

Tuna Cakes

2 cans tuna fish
3 egg whites
1/2 cup oats

mix all that together and put in a muffin tray

put in a 400 degree oven for 10 minutes and there u have it

LIGHTER THAN MOM'S TUNA-NOODLE CASSEROLE
Reduced-fat cream cheese, low-fat milk and water-packed canned tuna are the secrets to this updated take on a 1950s favorite.
Nonstick vegetable oil spray
1/4 cup dry white wine
4 teaspoons cornstarch
1/3 cup all purpose flour
1 1/2 cups low-fat (1%) milk
1 cup canned low-salt chicken broth
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 tablespoons Neufchâtel cheese (reduced-fat cream cheese)
1 6-ounce can solid white tuna packed in water, undrained
1 6-ounce can chunk light tuna packed in water, undrained
1 cup frozen petite peas, unthawed

8 ounces farfalle (bow-tie) pasta

1/2 cup crushed baked potato chips (about 1 ounce)

Preheat oven to 400°F. Spray 8 x 8 x 2-inch glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.

Add tuna mixture to pasta; stir to blend well. Transfer to prepared baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.

Makes 6 servings.

GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING
Dijon mustard and lemon peel give the dressing lots of zip. This salad can also be spooned into pita halves.
1/4 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel

1 6-ounce can solid white tuna in spring water, drained
2 tablespoons fresh lemon juice
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup chopped sweet onion (such as Maui)
1 cup chopped celery
1 cup cherry tomatoes, halved
1/2 cup chopped fresh Italian parsley


Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.

Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

Serves 4.

ORIENTALISH PASTA SALAD
Gaze at rings on your left hand. Remember how, when you were single in New York and men made rude remarks to you on the street, you'd dream about the day your boyfriend would put an engagement ring on your finger. Those trips with your friend, Megan, to Tiffany's — how the diamonds sparkled under glass. And so, my friend, it comes to this: Orientalish pasta salad for the kabillionth time.
Salad ingredients:
pasta
canned tuna
frozen peas
scallions
other assorted veggies
shelled peanuts

Dressing:
white vinegar
sesame oil
soy sauce
ginger
Dijon mustard

Boil water in large, heavy pot. When water boils, dump a box or so of spaghetti in. When done, drain, rinse with cold water, and set aside.

Microwave one box of frozen peas, or peas and carrots. Chop up scallions, avocado, broccoli, red pepper, and any other vegetables that happen to be lying around sans mold. Open can of tuna fish.

Combine salad ingredients in large bowl.

Mix dressing ingredients together in another bowl, going heavy on the vinegar and the ginger. Taste-test with finger. Add a little more of this, a little more of that. Pour over salad and toss. Serve cold or at room temperature.

TUNA AND SUN-DRIED TOMATO SANDWICHES( I like this one on just a bed greens and skip the bread)
Can be prepared in 45 minutes or less.
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons minced fresh basil leaves
1 to 2 teaspoons fresh lemon juice
a 6 1/2-ounce can tuna packed in oil or water, drained and flaked
1 tablespoon finely chopped pitted Kalamata or other brine-cured black olives, or to taste
2 tablespoons minced drained sundried tomatoes packed in oil
2 scallions, chopped fine
two 5-inch lengths of Italian or French bread, halved horizontally and toasted or grilled
arugula or lettuce leaves

In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.

Makes 2 sandwiches.

OPEN-FACE TUNA BURGERS
1 12-ounce can solid white tuna packed in water, drained well
1/2 cup finely chopped green onions
1/3 cup (packed) fresh breadcrumbs
1/4 cup yellow cornmeal
8 tablespoons mayonnaise
1 large egg, beaten to blend
1 1/2 tablespoons Dijon mustard

4 slices rye, whole wheat or sourdough bread, toasted
4 small lettuce leaves
4 large slices tomato

1 tablespoon olive oil

Place tuna in large bowl; break up finely with fork. Mix in green onions, breadcrumbs, cornmeal, 4 tablespoons mayonnaise, egg and mustard. Season with salt and pepper. Shape mixture into four 3/4-inch-thick patties.

Arrange bread on 4 plates. Spread each slice with 1 tablespoon mayonnaise; then top each with lettuce and tomato.

Heat oil in heavy large skillet over medium-high heat. Add tuna patties and cook until firm to touch and heated through, about 4 minutes per side. Place tuna on tomato slices and serve.

Makes 4 Servings.

1 15-ounce (450-g) can white beans, drained and rinsed
1 - plum tomato, diced
1 - celery stalk, tough strings removed, diced
1 tablespoon minced shallots
1 tablespoon fresh lemon juice
1 teaspoon capers, rinsed and chopped
1 teaspoon olive oil
- - Sea salt and freshly ground black pepper, to taste
1 6-ounce (180-g) can albacore tuna packed in water, drained and flaked
4 - whole-wheat tortillas or flatbreads
2 cups (2 oz/60 g) mesclun greens


Preparation - Estimated cooking time: Under 30 minutes -
1 In a medium bowl, mash beans with a fork or potato masher. Add tomatoes, celery, shallots, lemon juice, capers, olive oil, salt and pepper. Blend with a fork. Stir in tuna.
2 Place a tortilla or flatbread on the work surface. Place about 1/2 cup greens on top followed by 1/2 cup of the bean mixture. Roll tightly. Repeat with the remaining breads and filling.

Nutritional Analysis
Number of Servings: 4 sandwiches
Per Serving
Calories 284 Carbohydrate 44 g
Fat 6.8 g Fiber 7.3 g
Protein 21 g Saturated fat 1.5 g
Sodium 1018 mg

	protein

[MentalMike]

im gonna try the tuna cakes

[D F L]

ima try with what works...just give me my tuna and throw some taco bell hot sauce on it or salsa.

[MentalMike]

tbell hot suace is great too