Crunchy Topped Tuna Recipes

CRUNCHY TUNA CASSEROLE

Steps:

• Preheat oven to 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
• Meanwhile, in a medium pot over medium heat, melt butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, salt, and pepper and stir until flour turns golden, about 3 minutes.
• Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.
• In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and bread crumb mixture. Season generously with salt and pepper.
• Bake until golden and bubbling, 20 minutes. Serve with parsley.

TUNA NOODLE CASSEROLE WITH CRUNCHY TOPPING

Steps:

• Preheat oven to 350°F / 177°C. Spray a 9x13 baking dish (or any casserole dish of similar size) with nonstick cooking spray or brush with some oil.
• Boil noodles according to package directions.
• While pasta boils, heat a saucepan over medium heat. Add butter and cook until butter is melted. To melted butter, add flour and celery seeds and stir until no dry spots remain. Continue cooking until butter-flour mixture starts turns golden brown, 2 to 3 minutes.
• Slowly pour in milk while whisking. Bring the mixture to a simmer (adjust heat as needed), whisking constantly. Simmer until mixture thickens slightly, about 3 minutes more. Remove from heat and whisk in cheese.
• Gently fold cooked pasta, peas, tuna, and lemon zest into sauce. Taste and season with some salt and black pepper (don't skip this step - the dish will be slightly salty from the cheese, but will likely need more salt).
• Spread mixture out in prepared baking dish.
• Gently stir together melted butter and cornflakes. Spread cornflakes over top of the casserole.
• Bake until the topping is golden brown and the filling is heated all the way through, 20 to 25 minutes.
• Serve immediately.

CRUNCHY TUNA SURPRISE

Steps:

• In a large bowl, combine the first five ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Combine the cornflake crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

17 TUNA RECIPES FOR EASY MEALS: TUNA PASTA SALAD & MORE!

Steps:

• Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. In the last 1 minute, add the peas. Drain the pasta and peas, then rinse with cold water.
• Meanwhile, thinly slice the green onions. Mince the red onion. Drain the tuna and flake it with a fork. Place them in a large bowl with the mayonnaise, white vinegar, dill, and kosher salt.
• Once the pasta and peas are cooked, add them to the bowl and mix. Taste and adjust flavors if desired, adding black pepper as necessary. Serve immediately. Store leftovers refrigerated for up to 3 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor.

CRUNCHY TUNA TURNOVERS

Steps:

• In a small bowl, combine tuna, cheese, mayonnaise, olives and lemon-pepper; set aside. On a lightly floured surface, flatten each biscuit into a 5-in. circle. Spoon 2 rounded tablespoonfuls of tuna mixture onto one side of each circle. Fold dough over filling; press edges with a fork to seal., Place egg and potato chips in separate shallow bowls. Dip turnovers in egg, then coat with chips. Place on an ungreased baking sheet. Make a 2-1/2-in. slit in top of each turnover. Bake at 375° for 18-21 minutes or until golden brown.

STACY'S CRUNCHY TUNA SALAD

Steps:

• Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

TUNA PASTA BAKE WITH CORN CHIP CRUNCHY TOPPING

Steps:

• Cook pasta in plenty of boiling salted water for 10 minutes or until al dente(firm to bite). Drain and rinse through cold water.
• Stir Condensed Cream of Celery soup through pasta. Carefully fold in tuna chunks, cheese and parsley.
• Pour into oven proof dish. Sprinkle topping on top.
• Bake at 190 degrees celsius on fan bake for 20-25 minutes or until heated through and topping is golden.
• Serve with grilled tomatoes and tossed salad. Enjoy!

TUNA CRUNCH SANDWICHES

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

CRUNCHY CURRY TUNA SANDWICH

Steps:

• Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.

CREAMY CRUNCHY TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray 11x7 (2 quart) baking pan with non-stick spray.
• Line bottom of pan with chow mein noodles.
• In a medium bowl, combine soup, tuna and milk.
• Stir till creamy.
• Add peas and mushrooms.
• Pour mixture in pan over chow mein noodles.
• Cover mixture with cubed bread.
• Bake for about 15 minutes.
• Serve immediately.

SASHIMI-STYLE CRUNCHY TUNA ROLL RECIPE BY TASTY

Steps:

• Make the ponzu sauce: In a small bowl, combine the soy sauce, mirin, lemon zest and juice, grapefruit juice, orange juice, bonito flakes, and kelp. Mix until well combined, then cover and let steep in the refrigerator overnight.
• Make the lime crema: In a small bowl, mix together the sour cream, lime zest and juice, garlic, and salt until smooth. Refrigerate until ready to use.
• Prep the roll: In a medium bowl, combine the imitation crab, mayo, Sriracha, sesame oil, and togarashi. Mix until well combined, then season with salt and pepper to taste. Refrigerate until ready to use.
• Melt the butter in a small pan over medium-low heat. Add the asparagus and garlic and sauté until the asparagus is tender, 2-3 minutes.
• In a separate small pan over medium heat, toast the cooked quinoa until darkened in color and crispy, 4-5 minutes.
• Assemble the roll: Slice the tuna about ⅛ inch thick.
• Lay a sheet of plastic wrap on top of the sushi mat. Carefully arrange the tuna slices, starting at the bottom of the mat, into a 9½ x 3½-inch rectangle. Spoon the crab mixture on top of the tuna toward the bottom of the mat in a thin line. Place the asparagus and avocado on top of the crab mixture, then spoon the tobiko next to the crab. Roll the sushi tightly away from you, leaving about ½ inch of tuna exposed, then roll again until closed tightly. Refrigerate the roll for 30 minutes.
• Trim the ends, then slice the roll crosswise into 8-10 ½-inch-thick pieces. Transfer the sushi to a plate. Spoon a small dollop of lime crema on top of each piece and sprinkle the toasted quinoa over the top and sides. Serve with the ponzu sauce alongside for dipping.
• Enjoy!