TUNA FISH RECIPES, please. can you send me?

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i need tuna fish recipes.


the most original and innovator gets my 10 points!TUNA FISH RECIPES, please. can you send me?
Tuna patties, croquettes w white sauce %26amp; dill, tuna casserole, stuff a tomato w tuna salad, tuna melts, tuna salad niciose:





http://www.elise.com/recipes/archives/00鈥?/a>


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Tuna Noodle Florentine





1 package (12 ounces) egg noodles, cooked and drained


2 packages (10 ounces each) frozen chopped spinach, cooked and drained


2 cans (6 1/2 to 7 oz each) tuna, drained


1 large jar (4 ounces) diced pimientos


chopped onion


2 cups grated sharp cheese, divided





Combine cooked noodles, drained spinach, and remaining ingredients, reserving about 1/2 cup of the shredded cheese. Sprinkle reserved cheese over the top of the casserole. Cook in covered casserole in 350 oven until cheese is bubbly.


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Baked Tuna Croquettes with Dill Sauce


Makes 4 Servings; 2 croquettes per serving





2 tablespoons butter


1 tablespoon all-purpose flour


1/2 cup low-fat milk


1 can ( 12 oz.) Tuna, drained and finely flaked


1 cup grated zucchini or yellow squash


2 tablespoons minced green onion


1 tablespoon lemon juice


1 teaspoon dried thyme, crushed


1/4 teaspoon pepper


1/2 cup cup buttermilk or low-fat milk


1 egg


1-1/2 cups crushed cornflakes


1/3 cup grated Parmesan or Romano cheese





Dill Sauce


1 cup plain low-fat yogurt


1/3 cup finely minced cucumber


1/2 teaspoon dill weed





Preheat oven to 350F. In a medium saucepan, melt butter; stir in flour. Add milk all at once. Cook and stir until mixture thickens and bubbles. Cook for 2 minutes more. Remove from heat. Stir in tuna, zucchini, onion, lemon juice, thyme and pepper until well combined. Cover and chill mixture for 30 minutes.





Shape chilled mixture into eight 2-inch balls. In a shallow dish, stir together buttermilk and egg. In another shallow dish, combine cornflakes and cheese. Roll balls first in egg mixture, then in cornflake mixture. Repeat procedure to coat well. Spray a baking sheet with aerosol shortening; arrange croquettes on baking sheet. Bake, uncovered, about 30 minutes, or until heated through.





For Dill Sauce, in a small bowl, stir together yogurt, cucumber and dill. Serve sauce with croquettes.


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http://www.bumblebee.com/Recipes/TUNA FISH RECIPES, please. can you send me?
Ingredients


1 envelope unflavored gelatin


1/4 cup cold water


2 cans tuna drained.


2 cups mayonnaise


2 hard cooked eggs chopped


1/2 cup chopped stuffed green olives


2 tablespoons capers





Directions


Sprinkle gelatin onto cold water to soften.


Place over low heat stirring constantly until dissolved.


Combine all remaining ingredients with dissolved gelatin.


Put mixture in an oiled fish mold then chill in refrigerator overnight or until set.


Unmold onto a platter.


Decorate fish mold with sliced stuffed olives and pimiento strips.


Garnish with lemon slices and parsley sprigs.


Serve as hors d鈥檕euvre with unpeeled cucumber slices or crackers.


Or garnish with wedges of tomato, avocado slices, chicory or lettuce and serve as a salad.














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Ingredients1 can white meat tuna fish


1 hard-cooked egg


2 tablespoons chopped green pepper


1/2 cup diced cucumber


2 chopped scallions


2 teaspoons lemon juice


1/2 teaspoon nutmeg


1/2 teaspoon salt


1/4 teaspoon pepper


1/3 cup mayonnaise


Watercress


Lettuce, spinach, escarole


Radishes, sweet gherkins


Rolled watercress sandwiches PreparationFlush the oil from the can of tuna by holding it under cold running water, then drain and flake. Combine fish and the next nine ingredients, mixing lightly with a fork. Serve in a nest of shredded greens - lettuce, watercress, spinach, escarole. Garnish with radishes, sweet gherkins, and rolled watercress sandwiches.
Spanish Tuna Loaf


Ingredients:


2 (12 1/2 oz.) tuna (drained and flaked)


1 and 1/2 cups of fresh bread crumbs


1/2 cup mayonnaise


1/4 cup onion, chopped


1/4 cup celery, chopped


1/4 cup bell pepper, chopped


3 tablespoons fresh lemon juice


2 eggs


2 tablespoons of paprika





Spanish Sauce Ingredients


1 (14 1/2 oz.) stewed tomatoes


3 tbsp. fresh lemon juice


2 tsp. cornstarch


1 tsp. Worcestershire sauce


1/4 tsp sugar


1/8 tsp Tabasco





Directions:


Spanish Sauce instructions Combine all the ingredients. Bring to a boil. Reduce heat and simmer for 5 minutes. (Makes 2 cups.)





Tuna Loaf Instructions


1. Mix all ingredients together. Bake in a shallow greased baking dish at 350 degrees Fahrenheit for 40 minutes.





2. Serve with following Spanish sauce or commercial Pace Picante.


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Tuna Baked Potatoes


Ingredients:


2 cans tuna drained or substitute with 1 can salmon


4 baking potatoes, cleaned


1/2 cup milk


1/4 cup margarine


1/2 cup Parmesan cheese, grated


1/4 cup green onion, minced


1 tsp thyme


1 tsp dill


1 tsp salt


1 tsp pepper


1/4 cup of frozen peas, thawed





Directions:


1. Bake potatoes. When cool, cut in half and scoop out centers. Mash potatoes and beat in cheese, onion and spices. Stir in tuna or salmon and peas.





2. Spoon mixture back into hollowed out skins.





3. Bake at 350 degrees Fahrenheit for 20 minutes.


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Tex-Mex Tuna Appetizer


2 cans solid white tuna in water, drained and flaked (may use albacore tuna)


1/2 cup of sliced ripe black olives


1/2 cup of sliced green onions without tops


1/2 cup of thinly sliced celery


2/3 cup of pace Picante Sauce


1/2 cup of dairy sour cream


1 teaspoon of ground cumin


A handful of lettuce leaves or shredded lettuce


12 taco shells or 3 cups of tortilla chips





Directions:


Combine tuna, olives, green onions and celery in a medium bowl. Combine Pace Picante sauce, sour cream and cumin; mix well. Pour picante sauce mixture over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Another option is to line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired.


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Italian Tuna Pasta


Ingredients:


Dressing


3 tablespoons red wine vinegar


1 large clove garlic, minced


1 teaspoon, dried basil


1/2 teaspoon salt


1/4 teaspoon sugar


Freshly ground pepper to taste


4 teaspoons olive oil





Pasta Salad


2 cups bow tie or spiral pasta; cooked, drained


1/2 cup water-packed tuna; drained, flaked


2 ounces cheddar cheese diced in 1/4 inch Cubes


1 cup halved cherry tomatoes


1/4 cup thinly sliced red onion


1/4 cup thinly sliced celery


3/4 cup steamed broccoli flowerettes


1/2 cup sliced, canned or thawed Frozen artichoke hearts


1/4 cup chopped parsley





Directions:


1. To make dressing place ingredients in small container with tightly fitting lid.





2. Cover tightly and shake thoroughly to mix.





3. To make salad In large bowl combine salad ingredients.





4. Pour dressing over all and toss to mix. 5. Chill at least 1 hour.


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Grilled Tuna, Cheddar, and Onion Sandwiches


Ingredients:


1 large onion, thinly sliced


1 garlic clove, minced and pressed


1/2 cup chicken broth


2 cans of albacore tuna, water-packed, drained


1/2 cup celery, minced


2 Tbsp mayonnaise


8 dark rye bread slices


1/4 lb sharp cheddar cheese, thinly sliced





Directions:


1. In a 10-12'; nonstick frying pan, combine onion, garlic, and half the broth. Bring to a boil over high heat; stir often until liquid evaporates and browned bits stick in pan.





2. Add half the remaining broth; stir to scrape browned bits free, and then boil again until liquid evaporates and browned bits form. Repeat step with remaining broth, cooking until liquid evaporates. Set onion mixture aside.





3. In a bowl, mix together tuna, celery, and mayonnaise. Top 4 slices of bread equally with tuna mixture, onion mixture, cheese, and remaining bread.





4. Wipe the pan clean. Place over medium heat and add 2 sandwiches. (Another option is to use another nonstick frying pan and toast all the sandwiches at the same time.) Cook until sandwiches are toasted on the bottom, for about 4 minutes. Turn over and toast tops, for about another 4 minutes.


Yield 4 Servings


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Tuna Rice Salad





Ingredients:





* 2 cans white tuna, drained, (12 to 14 ounces total)


* juice of 1 lime


* 1 can (2 1/4 ounces) sliced ripe olives, drained


* 1 can (14 ounces) artichoke hearts, drained and quartered


* 2 cups cooked long-grain rice, chilled


* 1/2 cup mayonnaise


* 2 teaspoons dried dill weed





Preparation:


In a mixing bowl, break up tuna with a fork. Sprinkle lime juice over the tuna; mix well. Fold in the sliced olives, quartered artichoke hearts, and rice. Add mayonnaise and stir in dill weed.





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Tuna Roly Poly





Ingredients:





* 2 cups biscuit mix (Bisquick, Pioneer, etc.)


* 2/3 cup milk


* 1 can (6 1/2 to 7 ounces) tuna, drained and flaked


* 1 cup finely chopped celery


* 1/4 cups chopped stuffed green olives


* 1/4 cup mayonnaise


* 2 tablespoons sour cream


* 1 can (10 3/4 ounces) condensed cream of mushroom soup


* 1/3 cup milk


* 1 tablespoon finely chopped green onion tops





Preparation:


Combine biscuit mix and 2/3 cup milk; mix, following directions on the biscuit mix label. On a floured surface, pat or roll out dough to an 8x10-inch rectangle.





Combine tuna, celery, olives, mayonnaise, and sour cream; spread evenly over the dough. Beginning at one end, roll up jelly-roll fashion. Pinch edges to seal.





Slice crosswise into 8 even-sized rounds. Place rounds on a greased baking sheet. Bake at 400掳 for 15 minutes, until golden brown.





Make mushroom sauce. In a saucepan, combine cream of mushroom soup and milk; heat over medium heat until bubbly. Add chopped chives or green onion tops. Serve with tuna roly poly.





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Tuna Puff





Ingredients:





* 1 cup water


* 1/2 cup butter


* 1 cup enriched Hour


* 1/8 teaspoon salt


* 4 eggs





Preparation:


Bring water and butter to boil; stir until butter melts. Add flour and salt all at once; reduce heat and continue to cook, stirring constantly, until mixture is smooth and forms a soft ball, one to two minutes.





Remove from heat and let cool slightly. Add eggs one at a time, beating well after each addition. Drop batter by tablespoons onto a greased baking sheet to form an 8-inch circle. Leave about 1 inch between each puff portion. Bake at 400掳 for about 30 minutes, until puffed and lightly browned.





Tuna Filling





* 2 tablespoons butter


* 1 cup chopped apple


* 1/4 cup chopped onion


* 1 teaspoon hot curry powder


* 2 cans tuna, drained


* 1 can (10.5 ounce) condensed cream of chicken soup, undiluted


* 1/2 cup raisins


* 1 teaspoon salt


* 1/2 teaspoon pepper


* 1 package (10 oz) frozen chopped spinach (about 1 1/2 2 cups frozen)


* 1/4 cup slivered almonds, toasted, optional





Melt butter in saucepan; add apples, onions and curry powder; saute until tender. Add tuna, soup, raisins, salt and pepper; continue to cook over medium heat until thoroughly heated, stirring frequently.





Cook spinach according to package directions; drain. Spoon tuna mixture into cream puff ring and spoon cooked spinach on top of tuna mixture. Sprinkle with almonds.





Toast almonds in a dry skillet over medium heat, stirring, until golden brown. To oven toast, spread out in a single layer on a baking sheet. Toast in a 350掳 oven, stirring occasionally, for 10 to 15 minutes.





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Tuna-Stuffed Peppers





Ingredients:





* 4 green bell peppers, split, seeds and membrane removed


* 1 tablespoon finely chopped onion


* 1 cup soft bread crumbs, divided


* 1 egg, slightly beaten


* 1/2 cup milk


* salt and pepper to taste


* 1 teaspoon fresh lemon juice


* 1 can (7 1/2 ounces) tuna, flaked


* 2 tablespoons butter or margarine





Preparation:


Boil peppers in boiling salted water for 5 minutes; drain well. Combine onion, 1/2 cup bread crumbs, egg, milk, salt and pepper, lemon juice, and tuna. Fill pepper shells. Mix melted butter with remaining 1/2 cup bread crumbs; sprinkle over stuffed peppers. Place in a shallow baking dish at 400掳 for 15 minutes.