What are some good tuna fish recipes?

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Here are a few recipes:





Tuna Bisque with Cheese:


1 large can (12 ounces) tuna, drained


1 tablespoon butter


1/2 cup minced onion


1/4 cup minced green bell pepper


3 tablespoons flour


1/2 teaspoon salt


3 cups milk


1 cup grated Cheddar cheese


dash cayenne


2 teaspoons diced pimiento or roasted red pepper


1 to 2 tablespoons sherry, optional





Directions:


Melt butter in a medium saucepan. Add onion and green pepper; saut茅 until tender but not browned. Blend in flour and salt. Gradually stir in the milk. Add shredded cheese and cayenne. Cook, stirring, until the mixture is thickened and cheese is melted.


Stir in tuna, pimiento, and sherry, if using.








Tuna Pot Pie:


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掳. 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.








Tuna Potato Bake:


1 package (about 5 ounces) scalloped potatoes


1 medium onion, thinly sliced


3 tablespoons butter


3 tablespoons flour


1/2 teaspoon salt


1/8 teaspoon pepper


1 1/4 cups milk


2 cans (approx. 7 ounces each) tuna, drained and flaked


1/2 cup mayonnaise


1/2 cup grated Cheddar cheese


1/2 teaspoon hot pepper sauce


1 teaspoon prepared mustard


ground paprika, optional





Directions:


Prepare scalloped potatoes for baking, following package directions, adding onions. Arrange in 2-quart casserole and bake at temperature indicated on package for 20 to 25 minutes, or until hot and potatoes are just tender.





In a saucepan over low heat, melt butter. Stir in flour, salt, and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened and smooth. Fold in drained tuna. Pour tuna sauce mixture over the potatoes. Combine mayonnaise, cheese, hot sauce, and mustard; spread over tuna layer. Return casserole to oven. Bake, uncovered, for 10 to 15 minutes longer, until hot and bubbly. If desired, sprinkle with paprika before serving.











Crunchy tuna salad with green beans:


2 packages (10 ounces each, or 3 cups total) frozen cut green beans


2 cans (7 ounces) tuna, drained and flaked


2 cups thinly sliced celery


1 cup mayonnaise


2 tablespoons lemon juice


1 tablespoon soy sauce


1/4 teaspoon garlic powder


2 cups chow mein noodles


salad greens





Directions:


Cook green beans according to package directions; drain and let cool. Combine cooled green beans, tuna, celery, mayonnaise, lemon juice, soy sauce, and garlic powder; toss to mix well.





Chill salad thoroughly. Just before serving tuna salad, stir in chow mein noodles. Serve tuna salad on salad greens.








Tuna Casserole:


1 can (about 7 ounces) tuna, drained


8 ounces elbow macaroni


4 tablespoons butter


3 tablespoons finely chopped onion


2 tablespoons finely chopped green bell pepper


2 tablespoons all purpose flour


3/4 teaspoon salt or seasoned salt


1/8 teaspoon pepper


1 cup milk


1/2 cup frozen peas, thawed


1 can cream of mushroom soup


1 cup shredded Cheddar cheese


buttered soft bread crumbs





Directions:


Cook macaroni until tender, drain and rinse.


Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and saut茅 over low heat for about 3 minutes. Add flour, salt and pepper; stir until smooth and bubbly.





Add milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, stirring constantly. Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs. Bake at 350掳 for 30 to 40 minutes, or until nicely browned.What are some good tuna fish recipes?
Tuna Soup





Boil 3 cups of egg noodles. Heat up 1 can of golden mushroom soup (I like to mix the soup with 1 can of milk instead of 1 can of water). Drain the tuna juice from the can. Once the noodles are finished and the golden mushroom soup is heated, add the tuna %26amp; the noodles to the soup %26amp; mix while on low heat. It's that simple %26amp; it tastes really good.What are some good tuna fish recipes?
Tuna taco is good.
SPAGHETTI AL TONNO (Spaghetti with Tuna Sauce)





2 tbsp. Capers


1 tsp. Anchovy Paste


3 cloves Garlic, minced


7 oz. Light Tuna


3 c. Tomato Sauce


1/2 c. White Wine


2-3 tsp. Olive Oil


1 dash Red Pepper Flakes


1 tsp. Sugar


1/2 c. Parsley, chopped


1 lb. Spaghetti


Parmesan Cheese, grated





Begin cooking the spaghetti. (Cook the pasta 2 minutes less than the directions on the box-- approximately 6 minutes.) Meanwhile, make the sauce. Saut茅 the capers in olive oil for 5 minutes on medium heat. Add the anchovy paste and garlic. Saut茅 for 1 minute or until the garlic is transparent. Add the white wine, and then add sugar and red pepper flakes. Simmer for 5 minutes. Add tuna. Break up the tuna in the pan. Add tomato sauce. Mix well. Add 1 ladle of the pasta water, and then add one-half of the parsley. Stir and let simmer for10 minutes. Drain the pasta and return pasta to pot. Add the hot tuna sauce to the pasta and mix. Add the rest of the parsley and 3-4 tablespoons of the Parmesan cheese. Mix with pasta. Cover the pot tightly and let rest for 5 minutes before serving.
*********TUNA %26amp; VEGETABLE CANNELLONI


green beans


tomatoes


2 small cans tuna fish in oil


12 dry cannelloni


tomato sauce


mayonnaise


Prepare home made tomato sauce with olive oil, onion and canned crushed tomato.


Boil the cannelloni in salty water. Boil in vapor the green beans.


In a bowl place the the beans, add the finely cut tomatoes and mix in Modena vinegar and extra virgin olive oil, add the oregano, salt and pepper, 1 finely cut boiled egg, and the 2 tuna fish cans. Add the mayonnaise and mix everything together.


Place the 12 boiled cannelloni on a board and cover them with the mix.


Roll them and place them on a oven-resistant metallic container. Cover the cannelloni with the tomato sauce and put the on the pre-heated oven, maximum temperature for 10 minutes. Serve.





*******SAUCY CANNED TUNA BAKE


2 c. Bisquick baking mix


1 c. shredded cheddar cheese (about 4 oz.)


1/2 c. cold water


1 (6 1/2 oz.) can tuna, drained


1 (2 1/4 oz.) can sliced ripe olives, drained (about 1/2 c.)


1/2 c. chopped celery


1/4 c. chopped onion


1 (2 oz.) jar diced pimiento, drained


1 (10 3/4 oz.) can condensed cream of celery soup


1/4 c. milk


Heat oven to 425 degrees. Grease square 9';x9';x2'; pan. Mix baking mix, 1/2 cup of the cheese and the water until soft dough forms; beat vigorously 20 strokes. Pat dough in pan with floured hands, pressing 1/2'; up sides.


Mix tuna, olives, celery, onion, pimiento and 1/4 cup of the soup; spread over dough. Bake until edges are light brown, about 15 minutes.


Heat remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally, until hot. Serve over casserole. 6 to 8 servings.





*********SICILIAN ANTIPASTO WITH CANNED TUNA


Olive oil


4 stalks celery, sliced


4 - 6 carrots, sliced


2 - 4 onions, coarsely chopped


6 - 8 cloves garlic, minced


1 head cauliflower, florets sliced


1 - 2 heads fennel, sliced (optional)


2 - 4 zucchini, sliced


2 (6 oz.) cans tomato sauce


6 oz. can tomato paste


1 c. chopped parsley


1 - 2 tbsp. each oregano and basil


1/4 - 1/2 c. capers (optional)


1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)


1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced


6 oz. can (drained weight) pitted black olives, drained


5 3/4 oz. jar (drained weight) stuffed green olives, drained


16 oz. jar cherry peppers, mild or hot, drained


13 1/2 oz. jar peperoncini, drained (banana pepper)


3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)


1/4 - 1/2 c. red wine vinegar


1/4 c. sugar


Salt and lots freshly ground black pepper


1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)


In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.


Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.


Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.





*****CANNED TUNA WITH POTATO CHIP CASSEROLE


1 (16 oz.) bag potato chips, crushed


2 (6 1/2 oz.) cans tuna


2 (10 3/4 oz.) cans cream of mushroom soup, undiluted


2 2/3 c. milk


Combine ingredients; mix well. Pour into 2 1/2 quart casserole. Bake at 350 degrees for 30 minutes.





*****************TUNA TETRAZZINI


8-12 oz. pkg. broad noodles


3/4 cube butter


1 lg. onion, finely chopped


1 can cream of mushroom soup


1 can evaporated milk


2 sm. or 1 lg. can tuna, drained


1/3 c. grated Parmesan cheese


1 sm. can black olives, either chopped or pitted


2 1/2 oz. sliced mushrooms


Cook noodles in boiling water, do not cook until done, just until they are soft, about 7 minutes. Drain, but do not run under water. Saut茅 the onion until glazed in the butter. Add the soup and evaporated milk, stir up.


Then add the cheese, stir again. Put in the mushrooms. Break up the tuna into bite-size pieces and fold that into the rest of the ingredients, and warm everything up. Add the olives, noodles, and mix gently. Pop into a 1 1/2 or 2 quart casserole dish. Sprinkle generously with Parmesan cheese. Sprinkle with paprika. Bake for 1 hour in a 375 degree oven. Do not cover.








*********TUNA AND CHEESE STUFFED MANICOTTI


8 manicotti shells


1/2 c. chopped onion


3 sm. carrots, sliced


1/2 c. chopped celery


1 beaten egg


1 (9 oz.) c. tuna, drained %26amp; flaked


1/4 c. cream style cottage cheese


1/2 tsp. salt


1/4 tsp. lemon pepper seasoning


SAUCE:


1 3/4 c. milk


2 tbsp. all-purpose flour


1/2 c. shredded process Swiss cheese (2 oz.)


1/2 c. pitted ripe olives, sliced


Parsley sprigs (optional)


Cook pasta according to package directions; drain well. Meanwhile, in saucepan cook carrots, onion and celery in small amount of boiling water 8 minutes or until tender. Drain well.


To half the vegetables add the egg, tuna, cottage cheese, salt and lemon pepper seasoning. Spoon about 1/3 cup filling into each manicotti shell. Place in a 12 x 7 1/2 x 2 inch baking dish.


For Sauce: In saucepan blend milk into flour. Cook and stir over medium heat until thickened and bubbly. Stir in Swiss cheese until melted. Add remaining cooked vegetables and the olives. Pour sauce over pasta shells. Cover with foil. Bake in 350 degree oven for 30 minutes or until heated through. Garnish with parsley, if desired. Serves 4.
Tuna with Peas, or Tonno Coi Piselli: This is a quick, simple recipe; some people like to add some canned tomatoes as well, but you may not, because canned tomatoes tend to overshadow the other ingredients. To serve 4 you'll need:


INGREDIENTS:


4 slices of fresh tuna, weighing about 1 1/3 pounds (600 g) in all


2 1/4 pounds (1 k) peas in their pods (this will be slightly more than a pound, or 500 g shelled weight)


1/4 cup olive oil


1 clove garlic


A heaping tablespoon of minced parsley


Salt and pepper to taste


A 1-pound (500 g) can tomatoes, drained and tomatoes chopped (optional)


PREPARATION:


Shell the peas and rinse them. Rinse the slices of fish and pat them dry. Saut茅 the garlic over a low flame in a pan large enough for the slices of tuna to lie flat for about 5 minutes, being careful not to burn it, then remove and discard it.





Lay the tuna slices in the pan, sprinkle them with the parsley, and cook them over a very gentle flame, turning them once or twice. When they are done (figure, at the most, 10 minutes cooking time) remove them to a platter, leaving the pan juices in the pan, and keep them warm.





Turn the peas into the pan and turn up the flame; season them with salt to taste and cook them until done, adding a little hot water if necessary to keep them from drying out (or the canned tomatoes if you're using them). When the peas are almost done, return the slices of tuna to the pan and continue cooking over a gentle flame for another 5-10 minutes. Serve the peas and the fish direct from the pan
go to the campbell's site, they have recipes there like Tuna Noodle Casserole.
I like these served open faced on English Muffins.





MOZZARELLA TUNA MELTS





1 can (6oz) water packed tuna, drained and flaked


1/4 cup finally chopped celery


1/4 cup finally chopped onion


1/4 cup mayo


4 hamburger buns, split or toasted bread


4 mozzarella cheese slices


4 tomato slices


4 lettuce leaves.opt.





In a bowl, combine the tuna, celery, onion and mayo. Spread on bottom of buns, set bun tops aside. Top tuna mixture with a slice of cheese and tomato. Place on an ungreased baking sheet. Bake, uncovered at 350 for 12 to 15 minutes or until heated through and cheese is melted. Top each with a lettuce leaf, replace bun tops.








Tuna Casserole








8 ounces bow-tie or small shell pasta


3/4 c frozen peas


1 (10 3/4 oz.) can reduced-fat cream of mushroom soup


2 (6 ounce) cans of tuna, packed in water


1/3 cup onion, chopped


2 cups shredded cheddar cheese





Preheat oven to 350F.


Cook pasta with peas according to the pasta's package directions; drain and set aside.


In a large bowl, combine soup, tuna, and chopped onions.


Spray a large casserole dish with non-fat vegetable spray.


Layer 1/2 of the pasta/peas, 1/2 of the tuna mixture, and half of the cheese.


Repeat layers, ending with cheese.


Bake 30-45 minutes or until cheese is melted and bubbly.





You can also use chicken for this one if you would like...or...salmon...





TUNA SALAD-STUFFED TOMATO





1/2 medium green bell pepper


1/2 medium red bell pepper


1 small Kirby cucumber, or 4 inches European, peeled and seeded


4 red radishes


1/3 cup loosely packed flat-leaf parsley


1/8 medium red onion


1 (6 oz.) can water-packed tuna, white or chunk light, drained


Juice of 1 lemon


Salt and freshly ground pepper


8 leaves greenleaf lettuce


4 medium tomatoes, cored





Finely chop green and red peppers, cucumber, radishes, parsley and red onion, preferably using a chef`s knife. (A food processor can be used, but the vegetables will be wet and mushy.) Combine in a large bowl. Add the tuna to the vegetables, flaking it with a fork. Add the lemon juice and toss to combine well. Season to taste with salt and pepper.





Arrange two lettuce leaves on each of four medium-sized plates. Place a tomato in the center of each plate. With a sharp knife, vertically cut the tomato almost to the bottom, leaving the halves attached. Rotate the tomato, making 2 more cuts to create 6 wedges. With your fingers, spread out the tomato, making a ';flower.'; Heap 3/4 cup of the tuna salad nicely over the tomato, and serve.
This one was on the DeCecco pasta box:


Cook 1/2 pound of linguine according to the box directions. Meanwhile, saute 2 cloves of garlic, 1 1/2 TBS capers, 1/2 cup chopped black olives in 1/4 cup olive oil. Add about 1/2 cup of the pasta water, then put in 1TBS chopped parsley and ground black pepper. Remove from the heat and carefully fold in a 6 or 7 oz. can of white meat tuna (Italian tuna packed in oil is especially delicious.) Drain the linguine and gently toss with the sauce. One reason this is so good is that it calls for stuff you can have on hand in your pantry.
INGREDIENTS


2 (6 ounce) cans tuna, drained and flaked


1 medium apple, peeled and chopped


1/2 cup golden raisins


1/2 cup mayonnaise or salad dressing


1/3 cup chopped pecans


1 tablespoon sweet pickle relish


12 slices bread, toasted


6 slices Monterey Jack cheese























DIRECTIONS


In a bowl, combine the first six ingredients; spread over six slices bread. Top each with a cheese slice and remaining bread.