FANCY TUNA RECIPES
FANCY TUNA SALAD | JUST A PINCH RECIPES
This tuna salad is simple but filled with so many flavors. There's some saltiness from green olives. Chopped pecans add crunch and a nutty flavor. Chopped hard-boiled eggs lighten the salad so it spreads nicely on a toasted bun. It's delicious! A great lunch or snack.
Provided by Paula S. @louegirl
Categories Tuna Salads
Prep Time 30 minutes
Cook Time 15 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Hard-boil the eggs.
- Drain tuna. Place in a bowl and separate into flakes.
- I use my mini food processor to chop enough olives to yield about 1/2 cup and enough pecans to yield about 1/2 cup.
- Also, use the food processor to chop the eggs.
- Finely chop the celery. (I don't find celery does well in the food processor.)
- Mix all ingredients with the tuna.
- Add enough mayonnaise to make it a desired spreading consistency. Taste your salad and if you wish, experiment with adding additional seasonings.
- Spread tuna onto bread of your choice. Then cut into 1/2 or 1/4 sandwiches. Or, set bowl of salad out and individuals can make their own sandwiches on round or hoagie buns or croissants.
GOURMET TUNA SALAD RECIPE | ALLRECIPES
The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.
Provided by Patricia Jones
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Total Time 20 minutes
Prep Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.
- In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.
- Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.
Nutrition Facts : Calories 396.2 calories, CarbohydrateContent 4.1 g, CholesterolContent 52.1 mg, FatContent 32.4 g, FiberContent 1.3 g, ProteinContent 22.5 g, SaturatedFatContent 6.3 g, SodiumContent 908 mg, SugarContent 1 g
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RETRO-METRO FANCY TUNA CASSEROLE RECIPE | RACHAEL RAY
This recipe is a modern and sophisticated twist on a classic comfort food.
Frozen fish is all right if you're in a hurry, but fresh tuna will make a big difference – less fishy and softer texture. –RR
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- Place the bread in warm oven, 250 °F, to dry and toast, 20 minutes. Place the tuna in a skillet and add wine, then water - just enough to cover fish. Add the bay leaf and peppercorns. Bring the liquids to a boil. Reduce the heat to simmer and cover the skillet. Poach the fish for 12 minutes. Heat a large skillet over medium heat. Add oil, one turn of the pan, and 2 tablespoons butter - reserve the remaining 2 tablespoons butter. Add the shallots and mushrooms and season with salt and pepper. Sauté gently for 5 minutes. Sprinkle in the ground thyme or poultry seasoning and flour and cook the flour 1 minute, stirring with a whisk. Whisk in the stock, then the cream. Adjust the seasonings. Add the peas. Remove the cooked, poached tuna to a bowl and flake fish with a fork. Add the cooked noodles and tuna to the sauce. Remove the sauce from heat and transfer mixture to a casserole or serving dish. Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt the remaining 2 tablespoons butter in a small cup in microwave and pour the melted butter over bread. Scatter the buttery bread crumbs and parsley over the top of the casserole. Serve immediately.
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Ok, when you annouce that your having Tuna casserole to the family, they usually smirk and crinkle their noses, right? Well, I developed this recipe to overt the usual "uugh, can I eat something else". So as to fool my kids, I jazzed up the original verision and came up with this one, and it is very good! I never use chunky light tuna, as I can not stomache the smell or texture. I buy the albacore canned tuna from Costco. It's firm has a mild flavor and low aroma. Hope you enjoy this! Also, if your one who like a topping on your casserole, just make a bread crumb or crushed cornflake topping and bake in the oven for 15 min @ 350 degrees. I'll put the crumb topping recipe here for you as well.
From food.com
Total Time 35 minutes
Calories 703.4 per serving
From food.com
Total Time 35 minutes
Calories 703.4 per serving
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FANCY TUNA MELT | STARKIST
Mix together tuna and chili powder in a small bowl. Spread bottom of each roll with ~ 1 tsp. mustard. Top with 3 slices of tomato and ~ 1 1 / 2 Tbsp. of the tuna. Top tuna with about 1 Tbsp. of the shredded Gouda cheese. Place under the broiler for 1 – 2 minutes, just until the cheese melts and begins to brown.
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Steps: Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes. Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes. Heat a large skillet over medium heat.
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