Corn And Spinach Tower With Isabel Tuna Recipe 55

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CANDY CORN CHEESE TOWER



Candy Corn Cheese Tower image

Tap into your inner sculptor and make some edible Halloween art with cheese -- three different kinds to be exact! Together yellow Cheddar, goat and a paprika-brushed white Cheddar represent those iconic candy corn colors. Serve with several cheese knives and a bunch of your favorite crackers and watch this cheese tower disappear.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 6

Four 8-ounce rectangular blocks yellow Cheddar
Four 8-ounce rectangular blocks white Cheddar
1 pound goat cheese
2 tablespoons red wine
1 tablespoon paprika
Crackers, for serving

Steps:

  • Place 2 blocks of the yellow cheese side by side on a cheese board. Press them together so they touch. Stack the remaining 2 blocks of yellow cheese on top of them. Stack the blocks of white cheese on top of the yellow in the same way. If desired, insert 2 skewers down through the top of the blocks to hold them together.
  • Using a sharp knife, carve away the sides of the cheese blocks to resemble the bottom two-thirds of a piece of candy corn. (You will add the white tip at the end using the goat cheese.) Reserve the cheese scraps for another use, such as queso sauce or grilled cheese sandwiches. After carving, remove the skewers from the tower if using.
  • Using your hands, mold the goat cheese into the tip of the candy corn and add it to the cheese stack. Shape it to a point using a butter knife or offset spatula. Whisk together the red wine and paprika in a small bowl and paint it onto the white Cheddar cheese portion with a pastry brush. Serve with an array of crackers.

CORN AND SPINACH TOWER WITH ISABEL TUNA RECIPE - (5/5)



Corn and Spinach Tower with Isabel Tuna Recipe - (5/5) image

Provided by IsabelTunaUSA

Number Of Ingredients 5

1/2 cup of corn
4 teaspoons of olive oil
1 teaspoon of Dijon mustard
3/4 cup of Spinach
Isabel Solid Light Tuna in extra virgin olive oil

Steps:

  • Mix 4 teaspoons of olive oil and 1 teaspoon of Dijon Mustard to make the vinaigrette. Layer spinach and Isabel Tuna onto a plate. Sprinkle corn onto the spinach and tuna. Add vinaigrette as needed.

TUNA GARDEN CASSEROLE



Tuna Garden Casserole image

This easy to prepare version of the classic tuna casserole contains leafy greens, bell pepper, and penne noodles. You can easily substitute the vegetables with what you have in the refrigerator.

Provided by John Stine

Categories     Seafood     Fish     Tuna

Time 55m

Yield 8

Number Of Ingredients 15

8 ounces penne pasta
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
2 cloves garlic, crushed
salt, to taste
ground black pepper, to taste
¼ cup sherry
½ pound kale, stems removed and leaves coarsely chopped
1 (14.1 ounce) can potato leek soup
1 cup vegetable broth
1 (5 ounce) can tuna packed in water, drained
1 cup shredded mozzarella cheese
⅓ cup herb seasoned bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
  • Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
  • Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.

Nutrition Facts : Calories 284 calories, Carbohydrate 38.6 g, Cholesterol 21.3 mg, Fat 7.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 472.4 mg, Sugar 3.3 g

MAKEOVER SPINACH TUNA CASSEROLE



Makeover Spinach Tuna Casserole image

This thick, gooey casserole has been a family favorite for years.-Karla Hamrick, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

5 cups uncooked egg noodles
1 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
2 to 3 teaspoons lemon juice
2 tablespoons butter
1/4 cup all-purpose flour
2 cups fat-free milk
1/3 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (6 ounces) reduced-sodium chicken stuffing mix
1/3 cup seasoned bread crumbs
2 cans (6 ounces each) light water-packed tuna, drained and flaked

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a small bowl, combine sour cream, mayonnaise and lemon juice; set aside., In a large saucepan, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in 1/3 cup cheese, stirring until melted. Remove from heat; stir in sour cream mixture. Add spinach, stuffing mix, bread crumbs and tuna., Drain noodles and place in a 13x9-in. baking dish coated with cooking spray. Top with tuna mixture; sprinkle with remaining cheese. , Cover and bake 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

Nutrition Facts : Calories 346 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 734mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

EGGS STUFFED WITH TUNA AND VEGETABLES RECIPE - (5/5)



Eggs Stuffed with Tuna and Vegetables Recipe - (5/5) image

Provided by IsabelTunaUSA

Number Of Ingredients 3

1 Bowl of Isabel Vegetable Medley with Chunk Light Tuna
4 Eggs
1 Grated Carrot

Steps:

  • Boil the eggs for about ten minutes. Allow to cool and then peel. Cut the eggs in half and remove the yolks. Crumble the yolks in a bowl and save to use as a topping. Spoon small amounts of the Isabel Vegetable Medley with Tuna into the small egg 'bowls'. For a nice presentation, serve over grated carrots and top with the crumbled egg yolks.

SPINACH-TUNA DINNER SALAD



Spinach-Tuna Dinner Salad image

This fast-n-easy dinner salad is huge and fills me up while losing weight while keeping an eye on my diabetic needs. In fact, it is so low on the carbs that I tend to have to have a slice or three of bread (or some rice) with it just to meet my meal's needs.

Provided by David J Rust

Categories     Tuna

Time 10m

Yield 1 large entree, 1 serving(s)

Number Of Ingredients 6

3 cups baby spinach leaves (about 3 ounces)
6 1/2 ounces chunk light tuna (in sunflower oil, I prefer the Starkist pouches, undrained)
4 tablespoons salad dressing, low-fat (I use a 50/50 mix of "Ken's Steak House Lite Chunky Blue Cheese" and "Fat-Free Western Dressing")
1 large beefsteak tomato
1 1/2 ounces provolone cheese (shredded, I use Crystal Farms)
black pepper

Steps:

  • In a large mixing bowl, add the spinach leaves, tuna, and salad dressing. Don't be too fat-phobic; keep the sunflower oil and do not drain the tuna unless you feel like it's too oily. Personally, after measuring it, I find that it doesn't impact the calories too much by removing the oil and, frankly, it tastes better with it.
  • Season with freshly ground black pepper and toss with a pair of tongs. NOTE: You do not need to add salt to this salad, not even a little, since pre-packaged salad dressings contain a substantial amount of sodium already. Similarly, the canned/packet tuna has a decent amount, too. Toss until the salad dressing is evenly distributed.
  • Shred the cheese and dice your large tomato into sixteenths. Add the tomato and cheese to the mixed greens and toss again. Optionally, spritzing the tomato pieces with some balsamic vinegar (I have a small sprayer) can add a nice acidic note to the salad.
  • This creates a large dinner salad that is very satisfying.

Nutrition Facts : Calories 517.6, Fat 19.6, SaturatedFat 9.7, Cholesterol 121.2, Sodium 1547.1, Carbohydrate 20.8, Fiber 4.2, Sugar 11.2, Protein 64.8

TUNA AND CORN BAKE



Tuna and Corn Bake image

An easy supper to serve with salad - if you do not have corn or peas other tinned vegies could be substituted like artichokes or baby carrots - this is versatile !! I found this in a Australian table magazine.

Provided by katew

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

30 g butter
1 onion, finely chopped
1 celery, chopped
1 1/2 tablespoons plain flour
1 1/4 cups milk
210 g tuna or 210 g salmon
125 g sweet corn
1 cup frozen peas
2/3 cup grated tasty cheese
2/3 cup fresh breadcrumb

Steps:

  • Preheat oven to 185 degrees celsius.
  • Melt butter and cook onion and celery for 3 minutes.
  • Add flour and cook for 1 minute stirring .Slowly add milk ,continue stirring.
  • Remove from heat when mixture is boiling and thickened.
  • Add tuna,corn,peas and half of cheese.
  • Put into ovenproof dish.
  • Sprinkle with breadcrumbs and remaining cheese.
  • Bake 20 mins till golden.
  • Serve with salad.

Nutrition Facts : Calories 277, Fat 13.5, SaturatedFat 7.5, Cholesterol 46.5, Sodium 282.1, Carbohydrate 21.9, Fiber 2.5, Sugar 3.7, Protein 17.5

SPINACH WITH CORN



Spinach With Corn image

Provided by Robert Farrar Capon

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 10-ounce package fresh spinach
4 tablespoons butter (or bacon fat)
1 clove garlic, minced
1 large shallot, minced
1 cup frozen kernel corn
2 tablespoons chopped fresh basil (or 1/2 teaspoon each ground cumin and coriander)
Salt as desired

Steps:

  • Wash spinach and chop coarsely.
  • Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
  • Add corn, cover skillet, raise heat to medium and cook 3 minutes.
  • Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 333 milligrams, Sugar 4 grams, TransFat 0 grams

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