Carrot And Tuna Bites Recipes

BAKED TUNISIAN CARROT, POTATO AND TUNA FRITTATA

Baked Tunisian Carrot, Potato and Tuna Frittata image

Tunisians often add tuna to their frittatas. I've tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.

Provided by Martha Rose Shulman

Categories dinner, easy, weekday, main course

Time 1h

Yield Serves six to eight

Number Of Ingredients 11

Ingredients

1/2 pound potatoes, peeled and cut in small dice (about 1/2 inch)
3/4 pound carrots, peeled and cut in small dice (about 1/2 inch)
2 tablespoons extra virgin olive oil
2 large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped
2 teaspoons caraway seeds, ground
Salt
freshly ground pepper to taste
1 tablespoon harissa dissolved in 2 tablespoons water, or 1/4 to 1/2 teaspoon cayenne (to taste)
1 6-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork
1/4 cup finely chopped flat-leaf parsley
8 large eggs

Steps:

Preheat the oven to 350 degrees. Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.
Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in garlic, caraway, salt (about 1/2 teaspoon) and pepper to taste and harissa. Stir in the potatoes, carrots, tuna and parsley. Remove the baking dish from the oven, scrape the egg mixture into the hot baking dish and place in the oven.
Bake 30 to 35 minutes until lightly colored on the top and set. Allow to cool for 10 minutes or longer before serving. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 352 milligrams, Sugar 3 grams, TransFat 0 grams

CARROT AND TUNA BITES

Carrot and Tuna Bites image

This is a quick and easy snack that is both healthy and tasty. Simply prepare tuna the way you like it, cut a large carrot into thin slices, and use the carrot like you would use a cracker. Then... enjoy!

Provided by Nikki Filippone

Categories Canapes and Crostini

Yield 4

Number Of Ingredients 4

Ingredients

1 large carrot, sliced diagonally into 1/4 inch thick slices
1 (5 ounce) can tuna packed in water, drained
3 green onions, chopped
1 tablespoon mayonnaise

Steps:

Arrange slices of carrot on a plate or serving tray. In a small bowl, mix together the tuna, green onions and mayonnaise. Spoon some onto each slice of carrot and serve immediately.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 2.7 g, Cholesterol 10.8 mg, Fat 3.1 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 0.5 g, Sodium 49.6 mg, Sugar 1.2 g

TUNA-CARROT CASSEROLE

Tuna-Carrot Casserole image

Make and share this Tuna-Carrot Casserole recipe from Food.com.

Provided by Chef Cooks-a-lot

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package egg noodles
1 medium onion, chopped
1 medium carrot, shredded with potato pealer
1 (8 ounce) can cream of mushroom soup
1 (8 ounce) can cream of chicken soup
2 (6 ounce) cans tuna
1/2 cup half-and-half
4 tablespoons butter
1 cup cheddar cheese, shredded

Steps:

Preheat oven to 375 degrees.
Cook noodles until tender, drain set aside.
While noodles cook, saute chopped onion and carrot shreds in 1 tablespoon butter over medium heat, until onions are clear and carrot shreds are soft.
Add the rest of the butter, cr. of mushroom soup, cr. of chicken soup, and half-and-half to onion/carrot mixture until smooth.
Add tuna with juice to mixture.
Combine noodles with onion/carrot/soup mixture. Stir until well coated.
Add mixture to 9" X 13" non-stick-cooking spray coated baking dish.
Sprinkle cheddar cheese over noodles.
Bake for 20 minutes, or until bubbly.

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