TUNA RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALL-IN-ONE TUNA CASSEROLE (05-02-93) (21:47) SERVINGS: 4 1 EA ENV. GOLDEN ONION SOUP MIX 1 1/2 C MILK 10 OZ FROZEN PEAS & CARROTS * 8 OZ MEDIUM EGG NOODLES ** 6 1/2 OZ TUNA, DRAINED & FLAKED 2 OZ SHREDDED CHEDDAR CHEESE *** * FROZEN PEAS & CARROTS SHOULD BE THAWED. ** EGG NOODLES SHOULD BE COOKED AND DRAINED. *** CHEESE SHOULD EQUAL 1/2 C PREHEAT OVEN TO 350 DEGREES F. IN LARGE BOWL, BLEND GOLDEN ONION RECIPE SOUP MIX WITH MILK; STIR IN PEAS & CARROTS, COOKED NOODLES AND TUNA. TURN INTO GREASED 2-QUART OBLONG BAKING DISH, THEN TOP WITH CHEESE. BAKE 20 MINUTES OR UNTIL BUBBLING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILLED TUNA (10/24/94) (23:36) IN A SMALL SAUCEPAN, COMBINE AND BRING TO A BOIL: 4.5 OZ FROZEN ARTICHOKE HEARTS 1 CUP CHICKEN STOCK BOIL FOR 7-8 MINUTES, OR UNTIL THEY ARE TENDER. TRANSFER THE ARTICHOK HEARTS WITH A SLOTTED SPOON TO A CUTTING BOARD, RESERVING THE STOCK, AND CHOP THEM COARSE, AND PUT THEM IN A LARGE BOWL. IN A LARGE HEAVY SKILLET, COOK: 1/2 CUP THINLY SLICED SCALLIONS IN: 1 TBS OLIVE OIL ADD AND COOK STIRRING, UNTIL THE LIQUID FROM THE MUSHROOMS IS EVAPORATED: 1/4 LB MUSHROOMS, SLICED THIN 2 GARLIC CLOVES, MINCED ADD TO THE ARTICHOKES IN THE BOWL WITH: 6-1/2 OX CAN TUNA, DRAINED 1/2 CUP ORZO COOKED AL DENTE. IN A SMALL HEAVY SAUCEPAN, MELT: 1-1/2 TBS BUTTER ADD, AND COOK, STIRRING, 3 MINUTES: 2 TBS ALL-PURPOSE FLOUR ADD THE RESERVED STOCK IN A STREAM, WHISKING, AND BRING THE MIXTURE TO A BOIL, WHISKING. SIMMER THE MIXTURE, STIRRING, FOR 5 MINUTES. REMOVE THE PAN FROM THE HEAT, AND STIR IN: 1-1/2 TBS FRESH LEMON JUICE 2 TBS GRATED PARMESAN ADD TO MIXTURE IN BOWL WITH: 1 TBS SNIPPED FRESH DILL GROUND BLACK PEPPER MIX WELL AND TRANSFER TO A BUTTER 1 QT GRATIN DISH. IN A SMALL BOWL COMBINE: 1/4 CUP GRATED PARMESAN 1/4 CUP FINE FRESH BREAD CRUMBS SPRINKLE MIXTURE OVER TUNA MIXTURE AND BAKE THE GRATIN IN THE MIDDLE OF A PREHEATED 400 DEGREE OVEN FOR 30 MINUTES, OR UNTIL THE TOPPING IS GOLDEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FRESH TUNA (10/24/94) (21:00) INGREDIENTS: 1/4 CUP OIL OLIVE 1 ONION CHOPPED 3 GARLIC CLOVES CHOPPED 4 TUNA STEAKS (6-8 OZ) 1 LB POTATOES SLICED 2 TOMATOES SKINNED CHOPPED 2 PEPPERS RED CLEANED SLICED 1/2 TSP SALT 1 TSP PEPPER CAYENNE 1 TSP PARSLEY CHOPPED 1 BAYLEAF 4 BREAD SLICES TOASTED DIRECTIONS: HEAT OLIVE OIL IN A HEAVY CASSEROLE THEN SAUTE THE ONION AND GARLIC FOR 5 MINUTES. ADD REMAINING INGREDIENTS AND ENOUGH WATER TO COVER THE FISH. STIR TO MIX. COVER AND SIMMER FOR 1 HOUR. GARNISH WITH THE TOAST AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- HOT TUNA CASSEROLE (05-08-92) (23:36) 1 (6 1/2 OUNCE) CAN WATER PACKED TUNA, WITH THE JUICES 1/2 CUP BRAN 1 (10 3/4 OUNCE) CAN CONDENSED CREAM OF MUSHROOM SOUP 1 CUP WATER 1 (5 OUNCE) CAN CHOW MEIN NOODLES 1/2 CUP CHOPPED ONION 1/2 CUP CHOPPED CELERY 1/2 CUP GRATED CHEDDAR CHEESE PREHEAT OVEN TO 350 DEGREES. MIX TOGETHER ALL INGREDIENTS EXCEPT CHEESE. POUR INTO A 2 QUART GREASED BAKING DISH AND TOP WITH GRATED CHEESE. BAKE AT 350 DEGREES FOR 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HURRY TUNA, PLEASE (01/08/94) (0:13) SERVINGS: 4 -----INGREDIENTS----- 1 LARGE 12-1/2-OUNCE CAN WHITE OR LIGHT MEAT TUNA, DRAINED 2 TB VEGETABLE OIL 1 APPLE; CORED AND CHOPPED 1 SM ONION; CHOPPED 1/2 TS CURRY 3 TB FLOUR 1/2 C MILK 1 C CHICKEN BOUILLON; (THAT'S -ONE CUBE OF BOUILLON IN ONE -CUP OF WATER) 1 (8-OUNCE) PACKAGE EGG NOODLES; COOKED & DRAINED OR 1 C COOKED RICE THIS MEAL IS IMPOSSIBLE TO WRECK AND QUICK TO MAKE FRY THE APPLE AND ONION IN A LITTLE OIL UNTIL LIGHTLY COOKED. ADD FLOUR AND SLOWLY STIR IN MILK AND BOUILLON. THAT WILL MAKE A LUMPY WHITE SAUCE. (THE LUMPS ARE FROM THE APPLE AND ONIONS AND ARE NOT YOUR FAULT.) ADD TUNA, BREAKING IT UP WELL, AND SPRINKLE IN THE CURRY. MIX WELL. SERVE OVER HOT NOODLES WHICH TAKE NINE MINUTES TO COOK AND SHOULD HAVE BEEN STARTED BACK WHILE THE APPLES AND ONIONS WERE COOKING. IF TIME IS NOT A PROBLEM, SERVE THIS OVER RICE. (NOW THAT SHOULD HAVE BEEN STARTED BEFORE THE APPLES AND ONIONS.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JUSTIN'S TUNA SALAD (05-02-93) (20:59) SERVINGS: 8 3 EA EGGS, HARD-BOILED, CHOPPED 2 T MAYONNAISE 2 T DILL RELISH (HEAPING) 1 T LOUISIANA HOT SAUCE 2 T POUPON MUSTARD 1 EA 6 1/2 OZ CAN TUNA, DRAINED COMBINE EGGS AND DILL RELISH. ADD THE REST OF THE INGREDIENTS, EXCEPT TUNA, AND MIX REALLY WELL. THEN ADD TUNA. IF THE MIXTURE IS DRY, ADD SOME MORE MAYONNAISE. THIS IS FINE FOR A SANDWICH. "SNEAK A LITTLE ON CRACKERS BEFORE DINNER. GOOD! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MEXICAN PITA POCKETS 1 (6 1/2 OUNCE) CANS TUNA, DRAINED AND FLAKED 1/2 CUP SALTED PEANUTS 1/3 CUP MILD, MEDIUM, OR HOT SALSA 5 SMALL PITA BREADS, HALVED LETTUCE LEAVES 1/2 CUP SHREDDED CHEDDAR CHEESE (2 OUNCES) IN SMALL BOWL, COMBINE TUNA, PEANUTS AND SALSA. LINE PITA POCKETS WITH LETTUCE; SPOON TUNA MIXTURE INTO EACH POCKET. SPRINKLE WITH CHEESE. WRAP AND CHILL UNTIL SERVING TIME. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TASTY TUNA TORTILLAS (11-06-92) (2:49) IBM 1/3 CUP FRENCH DRESSING 1/4 CUP WATER 1 STALK CELERY, SLICED 1 SMALL ONION, FINELY CHOPPED 1 MEDIUM RED OR GREEN PEPPER, CHOPPED 1 (6 1/2 OUNCE) CAN TUNA PACKED IN WATER, DRAINED AND FLAKED 1 (3 1/4 OUNCE) CAN TUNA PACKED IN WATER, DRAINED AND FLAKED 8 FLOUR TORTILLAS, WARMED ASSORTED TOPPERS: SOUR CREAM PLAIN YOGURT COTTAGE CHEESE HOT PEPPER SAUCE SHREDDED LETTUCE SHREDDED CARROTS BEAN SPROUTS ALFALFA SPROUTS IN 10 INCH SKILLET BRING FRENCH DRESSING, WATER, CELERY, ONION AND PEPPER TO BOILING POINT. REDUCE HEAT; SIMMER, STIRRING OCCASIONALLY, 5 MINUTES. STIR IN TUNA; HEAT THROUGH. SPOON MIXTURE IN TORTILLAS AND ROLL UP. SERVE WITH ASSORTED TOPPERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TUNA AND AVOCADO SALAD (05-02-93) (20:59) SERVINGS: 4 2 EA LARGE HARD-BOILED EGGS 2 T LOUISIANA HOT SAUCE 1 C AVOCADO, MASHED 1/2 C ONION, CHOPPED 1 EA 6 1/2 OZ CAN TUNA (IN WATER) 2 T MAYONNAISE (MAYBE 3 TBS) 2 T DILL RELISH 1 X FRESH LEMON JUICE 1 X SALT TO TASTE PEEL EGGS AND MASH REAL WELL WITH A REGULAR DINNER FORK (MORE OR LESS MINCE THEM). PEEL AVOCADO AND SQUEEZE 1/2 LEMON ON IT TO KEEP FROM DISCOLORING. THEN MASH REAL WELL WITH FORK. MIX THESE TWO INGREDIENTS REAL WELL. DRAIN WATER FROM TUNA AND MIX WITH ONIONS, EGGS, AVOCADO, DILL PICKLES OR RELISH, SALT, LOUISIANA HOT SAUCE, AND MAYONNAISE. SERVE OVER LETTUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TUNA BUNS (05-02-93) (21:26) SERVINGS: 4 2 EA HARDCOOKED EGGS, CHOPPED 6 1/2 OZ (1 CN) TUNA, DRAINED 4 OZ SHREDDED CHEDDAR CHEESE 1/4 C CHOPPED GREEN PEPPER 2 T FINELY CHOPPED ONION 1/2 T PREPARED MUSTARD 1/2 C MAYO OR SALAD DRESSING 8 EA HAMBURGER BUNS, SPLIT MIX EGGS, TUNA, CHEESE, GREEN PEPPER, ONION, MUSTARD AND MAYONNAISE. FILL BUNS WITH TUNA MIXTURE. PLACE ON SERVING PLATE. MICROWAVE UNCOVERED ON HIGH (100%) UNTIL FILLING IS WARM, 1 1/2 TO 2 MINS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TUNA CAKES (11-04-93) (23:29) 1 CUP SHREDDED ZUCCHINI (ABOUT 4 OUNCES) 2 T CHOPPED ONIONS 1/2 T MINCED GARLIC 2 T MARGARINE 1 CAN TUNA PACKED IN WATER (6 1/2 OUNCE SIZE) 1 EGG 1 1/2 CUP WHOLE WHEAT BREAD CUBES (THREE SLICES) DASH SALT DASH PEPPER SAUTE ZUCCHINI, ONION, AND GARLIC IN ONE TEASPOON MARGARINE ABOUT 5 MINUTES. MIX WITH REMAINING INGREDIENTS UNTIL WELL BLENDED. FORM INTO TWO PATTIES PER SERVING AND BROWN IN MARGARINE IN A LARGE SKILLET OVER MEDIUM HEAT, ABOUT THREE MINUTES PER SIDE. SERVE WITH LEMON OR HORSERADISH DIP. SERVES 3 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TUNA CASSEROLE (12-12-92) (0:27) 1 POUND BROCCOLI 1/2 CUP WATER 1/2 TEASPOON SALT 1/3 CUP BUTTER 1/3 CUP FLOUR 1 1/3 CUPS CHICKEN BROTH 1 1/3 CUPS MILK 1 1/2 TABLESPOONS LEMON JUICE 1 CUP GRATED MEDIUM OR OLD CHEDDAR 2 7 1/2 OUNCE CANS SOLID WHITE TUNA SALT, TO TASTE GROUND BLACK PEPPER, TO TASTE 4 CUPS LARGE EGG NOODLES 1 TEASPOON SALT 1/2 CUP GRATED MEDIUM OR OLD CHEDDAR 1 1/2 TABLESPOONS FINE BREAD CRUMBS CUT THE BROCCOLI INTO PIECES ABOUT 4 INCHES LONG. PUT THE PIECES IN A MICROWAVE PROOF BOWL WITH 1/2 CUP WATER AND 1/2 TEASPOON SALT, AND COVER WITH PLASTIC CLING FILM. PARTIALLY COOK 3 MINUTES ON MICROPOWER HIGH AND LET STAND FOR 5 MINUTES BEFORE DRAINING. IN A 2 QUART CASSEROLE, MELT BUTTER ON MICROPOWER HIGH UNTIL BUBBLY (1 MINUTE). ADD CHICKEN BROTH AND MILK, BLEND WELL AND RETURN ON MICROPOWER HIGH UNTIL THE SAUCE BUBBLES AND THICKENS (ABOUT 4 MINUTES), STIRRING A FEW TIMES DURING COOKING. ADD LEMON JUICE AND CHEESE. STIR UNTIL CHEESE IS MELTED. SEASON TO TASTE WITH SALT AND PEPPER AND SET ASIDE. IN A CASSEROLE, COVER NOODLES WITH WATER AND 1 TEASPOON OF SALT. PARTIALLY COOK ON MICROPOWER HIGH FOR 4 MINUTES, DRAIN AND RINSE UNDER COLD WATER. ADD TO THE SAUCE. PREHEAT GRILL FOR 5 MINUTES. CUT TUNA INTO CHUNKS AND ADD TO THE CASSEROLE. ARRANGE BROCCOLI ON TOP AND SPRINKLE WITH A MIXTURE OF CHEESE AND BREAD CRUMBS. ELEVATE ON THE PASTRY RACK AND COOK UNTIL A NICE GOLDEN CRUST HAS FORMED (ABOUT 5 MINUTES). MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TUNA KABOB (10/23/94) (15:50) INGREDIENTS: 1 CUP BASIL LEAVES 2 TBS LEMON JUICE 1 TSP OLIVE OIL 4 GARLIC CLOVES, MINCED SALT 1/2 LB TUNA STEAK, CUT IN SQUARES 15 CHERRY TOMATOES 12 MUSHROOMS, WHOLE 1 YELLOW PEPPER, IN SQUARES 1 GREEN PEPPER, CUT IN SQUARES DIRECTIONS: COMBINE THE BASIL, LEMON JUICE, OLIVE OIL, GARLIC, SALT AND ONE TBS OF WATER IN A BLENDER OR FOOD PROCESSOR. PULSE UNTIL SMOOTH. ALTERNATE THE FISH AND VEGETABLES ON THE SKEWERS. BRUSH THE SAUCE ON ALL SIDES. PLACE ON A HOT GRILL AND COOK UNTIL THE FISH FLAKES EASILY, ABOUT 5 MINUTES ON EACH SIDE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- TUNA STEAKS (01/08/94) (0:18) SERVINGS: 4 4 TUNA STEAKS, 1 IN THICK 2 TS GINGER, GRATED 2 TB LIME JUICE 1 1/2 TS SESAME OIL 1 1/2 TB SOY SAUCE 1 TS CHILI PEPPER, MINCED 2 GARLIC CLOVES, CRUSHED 1 TS SUGAR WHISK INGREDIENTS IN SMALL BOWL. POUR MARINADE OVER FISH AND TURN TO COAT. COVER AND LET MARINADE FOR 30 MIN. AT ROOM TEMPERATURE, OR 1 HR. IN THE REFRIGERATOR, TURNING FISH OVER ONCE OR TWICE AND SPOONING MARINADE OVER. PREHEAT BROILER. BROIL FISH 4 IN. FROM HEAT SOURCE UNTIL GLAZED AND GOLDEN, BASTING TWICE WITH MARINADE, APPROX. 3 MIN. CAREFULLY TURN FISH OVER. BROIL UNTIL GLAZED AND JUST COOKED. TRANSFER TO PLATE AND SPOON JUICE OVER TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=