Albacore Tuna With Celery And Walnuts Recipes

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ALBACORE TUNA BURGERS



Albacore Tuna Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds albacore tuna fillets, rinsed and patted dry
1 lemon, juiced
2 green onions, chopped
2 tablespoons chopped fresh parsley
1 tablespoon sweet relish
1/3 cup dried bread crumbs
2 eggs
Salt and pepper, to taste
Vegetable oil

Steps:

  • Finely chop the tuna with a chef's knife. Place tuna in a bowl and mix in lemon, onion, parsley, relish, bread crumbs and eggs until well combined. Season with salt and pepper. Shape tuna mixture into 6 round patties. Brush both sides of tuna burgers with vegetable oil and season again with salt and pepper. Cook the tuna burgers in a non stick skillet over medium heat for 5 minutes each side until they are cooked through.
  • Serve on hamburger buns with whatever you fancy. Some suggestions are cheese, lettuce, tomato, pickles, mustard, ketchup and barbecue sauce.

ALBACORE TUNA SALAD



Albacore Tuna Salad image

As far as albacore tuna recipes go, this one's my favorite! Sweet apples, golden raisins, celery, nuts, tuna and a tropical taste of pineapple add up to a simply wonderful salad. And leftovers are as delicious as the first bite. Sometimes I substitute grapes for the raisins. -Barbara Moravek, Jay, Florida

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 9

2 cans (8 ounces each) unsweetened crushed pineapple, drained
2 cans (5 ounces each) white water-packed tuna, drained
1 large apple, chopped
1 cup sliced celery
1 cup golden raisins
1/2 cup sliced almonds, toasted
1 cup mayonnaise
1 tablespoon lemon juice
Bread slices or lettuce leaves

Steps:

  • In a large bowl, combine the pineapple, tuna, apple, celery, raisins and almonds. Combine mayonnaise and lemon juice; stir into tuna mixture. Spread on bread or serve on lettuce-lined plates.

Nutrition Facts :

ALBACORE TUNA CASSEROLE



Albacore Tuna Casserole image

It is a healthy alternative to mayonaise based casserole . It is quick and easy to make for a heat at work lunch Adapted from Eating for Life p121.

Provided by SaltNPepper

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces rotini pasta
2 (3 ounce) cans albacore tuna, water packed
1 (10 ounce) can low fat reduced-sodium cream of mushroom soup, condensed
1/2 cup soymilk
1 cup frozen peas
1/2 teaspoon celery seed (optional)

Steps:

  • Cook rotini pasta following package directions.
  • Coat a casserole dish with cooking spray.
  • Place cooked pasta in the casserole dish and add tuna, soup, soy milk and peas, celery seed, mix well.
  • Bake in microwave until mixture is hot and bubbly, about 8-10 minutes (depending on oven power).
  • Remove from microwave, let stand for a few minutes.

Nutrition Facts : Calories 309.5, Fat 2.8, SaturatedFat 0.6, Cholesterol 17.8, Sodium 220.1, Carbohydrate 49, Fiber 3.7, Sugar 3.1, Protein 20.7

MY FAVORITE ALBACORE TUNA SALAD



My Favorite Albacore Tuna Salad image

My recipe for Albacore tuna salad. NOTE: Recipe requires one large 12-ounce can solid white Albacore tuna.

Provided by The Spice Guru

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 15

1 (12 ounce) can solid white tuna packed in water, drained
1/3 cup diced celery
1/3 cup chopped dill pickle (Mt. Olive Zesty Garlic Dills)
2 tablespoons minced fresh baby dill
2 tablespoons chopped red onions
1 tablespoon snipped green onion top
1 tablespoon finely minced fresh flat leaf parsley
2 teaspoons imported non-pariel capers
1/2 cup real mayonnaise
2 tablespoons fresh lemon juice (Meyer lemon)
1/2 teaspoon granulated sugar
1/4 teaspoon coriander powder
1/4 teaspoon fresh lemon zest (Meyer lemon)
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon fine sea salt

Steps:

  • DRAIN 12 ounces solid white Albacore tuna; SET aside.
  • CHOP all SALAD ingredients to specifications.
  • WHISK the following DRESSING ingredients in a medium bowl: 1/2 cup real mayonnaise, 2 tablespoons fresh Meyer lemon juice, 1/2 teaspoon granulated sugar, 1/4 teaspoon coriander powder, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon fine sea salt.
  • STIR in the tuna; BREAK up tuna with a fork until desired consistency is reached (I like mine slightly chunky).
  • FOLD in remaining SALAD ingredients until mixture is evenly blended (1/3 cup diced celery, 1/3 cup chopped dill pickles (Mt. Olive Zesty Garlic Dills), 2 tablespoons minced fresh baby dill, 2 tablespoons chopped red onion, 1 tablespoon snipped green onion tops, 1 tablespoon finely minced fresh flat leaf parsley, and 2 teaspoons imported non-pariel capers).
  • SERVE on your favorite bread, or serve on a bed of lettuce, with vine-ripened tomatoes, ripe avocado, and a light Italian vinaigrette, garnished with a whole black olive and a sprig of fresh dill or parsley if desired; ENJOY!

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