Thursday, January 8

A little reminder

Don't forget to send me your tuna recipes! I'm working on a prize and I'm certainly ready to ditch forever the childhood memories of tuna noodle casserole (sorry, dad, I know it's still one of your favorites) I've gotten several recipe ideas already that I'm looking forward to trying.

Remember: no "cream of" soup and it must contain at least a whole can of tuna. You have until the end of this month to submit, and my goal is to announce the winner on or around Valentines' Day. If any of you have recipes that minimize the tuna taste, make sure you send those, too. Michael is not a huge fan of the frugal(ish) fish.


Alicia said...


thanks for the reminder! My fave tuna recipe is from kraft. I don't normally like kraft recipes but this one is a winner in my book! It's for tuna cakes/patties. It's yummy and even includes shredded carrots - love the added veggie boost. Here's the link as I'm too lazy to retype it.

dan and cheryl forbes said...

I would like to challenge your "frugal fish" concept. On a per-pound basis, tuna is almost $4.00 per pound. You can do better than that, and if you would consider beef, chicken, turkey or pork, they all can be had for less than $4 a pound, especially in tiny slivers bone scrapings varieties.

TwoMuths said...

how much do you pay for tuna, dad?

Rachel said...

No can do on the Tuna recipe from our house...My husband's "great grandma ate fish and she died" The fact that she was 90 has nothing to do with it....I'm sure :) That's why we don't do fish, frugal or not. We are a red meat and potatoes household :) That's what I get for marrying a KS boy!

Tracy said...

An easy way to reduce (not completely eliminate) the taste of tuna is after you open the can to run it under water to help drain it and use the lid of the can to press out the excess water.

My favorite tuna recipe is with mac n cheese. I mix up the mac n cheese throw in a can of tuna and a can of peas (or green beans). Everyone in my family loves it -- even JA who doesn't like tuna.

Anonymous said...

the tuna taste is very minimal

Tuna and Tomato Pasta
1 can tuna
410 g Tin tomatoes chopped
1 Finely chopped onion
4 tablespoon Tomato paste
1 teaspoon Minced garlic
1 teaspoon Mixed herbs
1/2 medium Capsicum diced
pinch Basil, salt, and sugar
8 medium Mushrooms sliced

Saute onion and garlic until transparent, then add capsicum and mushrooms and saute until soft. Add tomatoes, tomato paste, herbs, basil, salt and sugar, and simmer for 5-10 minutes. Lastly add the drained tuna and simmer for a further 10 minutes. Put over pasta.

Anonymous said...

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
dash garlic and dried parsley
1/4 teaspoon paprika
dash dried thyme, crumbled
2 cups milk
1 large can (12 ounces) tuna or 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

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.

Mary Ann said...

Jenny, I am no help here b/c I like to eat tuna straight from the can with a little ketchup or mustard. I know, it's probably really gross to everyone else, but it's how my sister & I have always eaten it. It gets me lots of strange looks from co-workers at lunch time ;-)

Nicole said...

RECIPE: Tuna Tetrazzini



2 cans tuna (drained)
8 oz spaghetti
1 tbsp olive oil
1/4 tsp garlic powder
salt and pepper to taste
5 tbsp margarine
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup water
1/4 cup milk
1/4 cup grated parmesan cheese
bread crumbs (optional)
green bell pepper (optional)


Cook spaghetti and drain. Toss with olive oil and garlic powder in a 9x13 baking pan. Add tuna. Salt and pepper to taste.

Melt margarine. Mix in flour then chicken broth, and bring to a boil. Cook 2 minutes. Add water. Simmer. Add milk and parmesan. Mix well. Pour over the spaghetti and tuna.

Sprinkle with bread crumbs and peppers. Bake 15 minutes at 400 degrees to heat through.