Ok, break out the recipes, friends. 2009 is the year to wow me with your best tuna recipe. Two rules: it cannot contain "cream of" soup and it has to use at least a full can of tuna fish. Please. I'm begging you. I have at least 10 cans of tuna in the pantry. And they aren't going anywhere. Unless I make your killer recipe.So submit your recipes! I will try them out and my family will be the judges! You have the whole month of January.
The winner will get a very special prize. Of course, it is yet to be determined, but still. I'm sure it will be Awesome. Just like your tuna recipe...
11 comments:
I'm sorry, but in this house tuna and cream of mushroom soup go hand in hand. But maybe for a prize I can come up with something...
have you made cucumber boats?
you kinda empty out the cukes and fill them with your fave tuna salad mix and eat up :)
i also love tuna croquettes.. i think its like salmon patties but with tuna...
and my ultimate fave is tuna ring!! LOVE it love it!
http://www.recipezaar.com/Tuna-Ring-with-Cheese-Sauce-29691
only i dont use bisquick and use the biscuit recipe on the baking powder jar.
served with brocolli. YUM.
I learned this one from another 'Air Force Wife' almost 40 years ago when our husbands were in the military and we were on a VERY limited food budget. I don't usually enjoy anything hot with tuna, but these are good.
TOASTED TUNA MELTS
Toast enough bread for the number of people that you need to serve (usually 4 - 6 slices per one can of tuna). (You can toast these in the oven.)
Mix tuna with enough mayo to moisten (more for more servings - less if you are on a diet). Add chopped onion, celery, or whatever you like and have on hand. Season with salt (optional), pepper, onion powder, or what you like.
Spread tuna mixture on toast. Top each with a slice of cheese. I usually used American Cheese slices because my kids liked 'Plastic Cheese', but you can use any cheese or cheese product. (If you don't have enough cheese to put a full slice on each, you can just use a couple of strips on each.) Put under broiler just until cheese starts to melt.
Enjoy!
Aunt Rosemary
Hmm, my sis has a good tuna casserole recipe . . . I'll get back to you. And I can't wait to see the other entries!
Here's one we like.
Cheesy Tuna Mac
1 cup uncooked egg noodles
2 1/2 cups sharp Cheddar cheese, shredded
1/4 cup milk
1/4 cup butter
1/3 cup cottage cheese
2 tablespoons sour cream
1 (12 ounce) can tuna, drained
1 1/2 cups green peas
Cook pasta. In separate saucepan, heat cheese, milk, butter,cottage cheese and sour cream until melted. Add pasta to sauce. Stir in tuna & peas and heat thoroughly.
For a twist, you can add the combined ingredients to an 8x11 baking dish, top with 1 c.bread crumbs 3 TBS melted butter and bake at 350 for about 15 minutes. Enjoy!
I do not eat tuna very often but when I do I make the same thing that your Aunt Rosemary refers to. ;) It is so good, and when we make it we use english muffins as the bread. YUMMMYYY!! I am getting hungry for them right now!!!
I hope you find a good recipe...one thing about tuna that I like is the cost...CHEAP!!!
I don't like Tuna, I have a story about that to be shared at another time. But I do have a recipe call four winds casserole and it involved chinese noodles, celery onions, cream of mushroom soup. When I get home I'll look it up and send it to you.
Happy New year.
Love, the Stuewe's
Are you willing to make a white sauce? Then it can be turned into cheese sauce, chicken flavor, or mushroom. I would do a creamy mac-n-cheese (sharp cheddar) with tuna and possibly peas mixed in. Or I do a mushroom sauce tuna casserole with spinach stirred in.
I was assuming you wanted to avoid "cream of" because of the appetizing glump it comes out in and its healthy attributes.
We use brown rice flour and 1/2 percent milk to make ours. Powdered works to. Pretty healthy and inexpensive. Let me know if anything sounds good. I'll get the recipes to you.
Also, growing up we did "tuna patties" with egg as a binder and crushed saltines. Then fry it up! :^) One of those bad recipes that tastes good just because it's a memory of childhood. Oh, well, serious protein I guess.
Cindy B.
I make a "pizza" with it. I mix the tuna with either mayo or ranch dressing (the kids of course like the ranch better). Then I add finely chopped celery (and usually a little finely chopped onion to part of it for the adults). Spread this on a pizza crust (pre-bake it at least a little, and for a time saver I sometimes cheat with a Boboli type premade crust). Then I layer fresh tomato slices (or chopped tomato), sprinkle with dried chopped dill, top with mozzorella cheese, bake until the cheese is bubbly--and the tuna is heated through:) Yummy, wish I had the stuff to make that tonight!
Enjoy-Amy K.
This is typically a favorite..
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 or 1 12 oz. can, 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
*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.
Serves 6.
Very good recipe, simple, and the tuna flavor is not overwhelming or too strong..tuna stuffed peppers are really good too..I lost the recipe, but I'm pretty sure it can be found online if interested
Tuna Florentine over Noodles
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 or 1 12 oz. can, drained
1 large jar (4 ounces) diced pimientos
2 teaspoons grated onion
2 cups grated sharp cheese, divided
Combine the cooked noodles, well-drained spinach, and remaining ingredients, reserving about 1/2 cup of the shredded cheese. Sprinkle the reserved cheese over the top of the casserole. Cook in covered casserole in 350° oven until cheese is bubbly.
Makes 6 servings.
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