Micheles Coleslaw Tuna Recipes

TUNA BURGERS WITH CHIPOTLE SLAW

Steps:

• For the burgers: Mince the tuna in a food processor.
• In a large bowl, add the lime zest and juice, chipotle adobo, chives, garlic and minced tuna and mix until combined. Season with salt and pepper. Shape the tuna mix into 1/2-inch-thick patties and refrigerate for about an hour. This will help the patties stay intact and not crumble when cooking.
• For the chipotle slaw: In a medium bowl, add the sour cream, mayonnaise, chipotle adobo, vinegar, agave, lime juice and mustard and mix until combined. Season with salt and pepper. Add the green and red cabbage, carrots and kale and toss together. Refrigerate for later.
• Heat a heavy nonstick skillet or griddle over medium-high heat. Drizzle the skillet with olive oil. Place 3 patties in the skillet and sear for 2 to 3 minutes on each side. Repeat with the remaining patties.
• To serve, place each patty on a bottom bun half and top with some chipotle slaw and a bun top.

MICHELE'S GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Cook and stir ground beef, sausage, onion, and bell pepper together in a large skillet over medium heat until the beef and sausage are completely browned and crumbled, 7 to 10 minutes. Drain grease from skillet and return to heat.
• Stir flour, salt, oregano, and black pepper into the beef mixture. Pour spaghetti sauce over the mixture. Add mixed vegetables; bring mixture to a simmer and cook for 5 minutes. Transfer mixture to prepared baking dish.
• Roll crescent dough into a flat layer atop the beef mixture; sprinkle with Cheddar cheese.
• Bake in preheated oven until the dough is golden and the cheese is melted, about 30 minutes.

MICHELE'S COLE SLAW

Steps:

• In an iron skillet, without oil, toast the celery and cumin seed for a few seconds until you get a good whiff of the spice aroma. Remove the spices from the heat and transfer them to a mixing bowl. Whisk in the sugar and yogurt.
• Add the cucumbers and cabbage and toss well to combine. Cover and refrigerate until ready to serve. Right before serving, give the cole slaw a toss, taste and season with salt and a dash of cayenne pepper. If it does not taste "tangy enough, add drops of white wine vinegar and keep on tasting.

ITALIAN TUNA COLE SLAW

Steps:

• Put all ingredients in a bowl with a snap-lid.
• I use 2 big handfulls of the slaw mix- but that isn't an"approved" measurement.
• Shake well to mix.
• Keep refrigerated til ready to eat.
• Can add cheese, olives, tomatoes as desired.