Tuna Casserole In Dill Sauce Recipes

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TUNA PATTIES WITH DILL SAUCE



Tuna Patties with Dill Sauce image

These tender golden tuna patties, draped with a creamy dill sauce, have a wonderful blend of flavors. Parsnips are the "secret ingredient". They replace part of the traditional bread crumbs...and add moisture, fiber and extra nutrition.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 16

2 large parsnips, peeled and cut into 1/2-inch slices
2 large egg whites, lightly beaten
1/2 cup soft bread crumbs (about 1 slice)
1/4 cup finely chopped green onions
1 tablespoon dried parsley flakes
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) light water-packed tuna, drained and flaked
2 teaspoons olive oil
DILL SAUCE:
1/2 cup fat-free mayonnaise
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon dill weed

Steps:

  • Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. , Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and zest, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft). , In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties.

Nutrition Facts : Calories 211 calories, Fat 3g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 635mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

TUNA NOODLE CASSEROLE WITH LEEKS AND FRESH DILL



Tuna Noodle Casserole with Leeks and Fresh Dill image

Provided by Molly Stevens

Categories     Milk/Cream     Pasta     Kid-Friendly     High Fiber     Dinner     Tuna     Leek     Family Reunion     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 13

1/4 cup (1/2 stick) unsalted butter
2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
1/4 teaspoon celery seeds
Coarse kosher salt
1/4 cup all purpose flour
2 cups whole milk
1/2 cup half and half
1 teaspoon fresh lemon juice
8 ounces wide egg noodles
1/2 cup coarsely grated Gruyère cheese (about 2 1/2 ounces)
2 tablespoons chopped fresh dill
2 5- to 6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2-inch chunks
2 cups coarsely crushed salted potato chips (about 2 ounces)

Steps:

  • Butter 8 x 8 x 2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.
  • Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
  • Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

GRILLED TUNA STEAKS WITH DILL SAUCE



Grilled Tuna Steaks with Dill Sauce image

It's hard to tell which is better in this, the tuna or the sauce! The sauce is even better if done the previous day, but who knows when you're going to catch a tuna? No kidding, if you can do it, it gets no better. Otherwise, get the freshest you can get from your fish monger.

Provided by Splashme

Categories     Seafood     Fish     Tuna

Time 22m

Yield 2

Number Of Ingredients 9

½ cup lemon juice
½ cup olive oil
2 1 1/4-inch-thick tuna steaks
¼ cup spicy brown mustard
1 teaspoon mustard powder
3 tablespoons white sugar
2 tablespoons white wine vinegar
⅓ cup olive oil
3 tablespoons dried dill

Steps:

  • Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
  • Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 28.5 g, Cholesterol 77.1 mg, Fat 45.7 g, Fiber 1 g, Protein 43.3 g, SaturatedFat 6.4 g, Sodium 464 mg, Sugar 20.2 g

TUNA CASSEROLE IN DILL SAUCE



Tuna Casserole in Dill Sauce image

A quick and easy casserole prepared in the microwave. My DH and father both like this recipe and neither will eat other tuna casserole recipes. Dill sauce adds a great, unique flavor. Taken from Taste of Home, but we added the jalepeno.

Provided by Bens Mom

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup sour cream
1/2 cup mayonnaise, do not use low fat
2 teaspoons spicy prepared mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dill weed
5 cups cooked egg noodles
2 (6 ounce) cans tuna, drained
1/2 cup chopped celery
1 small zucchini, sliced
1 cup shredded cheddar cheese
1 medium tomatoes, chopped
1 jalapeno, chopped

Steps:

  • In a small bowl combine first 6 ingredients.
  • In a seperate bowl comibine noodles, tuna, celery, and jalepeno.
  • Stir in sour cream mixture.
  • In grease 2 quart, microwave safe dish, pour half of noodle mixture.
  • Cover with a layer of sliced zucchini.
  • Repeat layers.
  • Microwave on high 6-8 minutes uncovered.
  • Sprinkle with cheese and tomato.
  • Microwave 2-3 minutes longer.
  • Let stand 3 minutes.

Nutrition Facts : Calories 610, Fat 31.7, SaturatedFat 12.8, Cholesterol 122.2, Sodium 776.1, Carbohydrate 45.5, Fiber 2.7, Sugar 4.7, Protein 35.6

FLAVORFUL TUNA PATTIES WITH DILL SAUCE



Flavorful Tuna Patties With Dill Sauce image

Not many entrees are normally made from canned tuna except those tuna casserole recipes which have been around for ages. I thought that making moist, flavorful Tuna Patties topped with a creamy dilled sauce would make a nice entree change of pace. The various vegetables not only add something new to the tuna, but add wonderful flavor and texture as well. Most of the items you probably have in your panty and fridge on a regular basis. IMPORTANT--Do not add salt until the patties sauce are finished and tasted. The tuna and mayonnaise already have added salt and there is danger of it becoming too salty if additional salt is added prior to cooking.

Provided by CarrolJ

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1 cup mayonnaise
4 tablespoons dill pickles, finely chopped sliced
1 tablespoon dry dill weed
1/2 lime, juice of
1/4 teaspoon pepper
2 (5 ounce) cans chunk light tuna, drained
1 (5 ounce) can albacore tuna, not drained
8 ounces canned mushrooms
1 large sweet onion, finely chopped
2 tablespoons sliced black olives, finely chopped
1 lime, halved
2 eggs, well beaten
1/2 teaspoon black pepper
2 1/2 tablespoons green peppers, finely chopped
3 tablespoons celery, finely chopped
1/4 cup unseasoned breadcrumbs
1/4 cup mayonnaise
4 -5 tablespoons butter

Steps:

  • Dill Sauce.
  • Place in a small bowl the 1 cup of mayonnaise.
  • Add the 4 Tablespoons finely chopped sliced dill pickles, the 1 Tablespoon dry dill weed, the juice of 1/2 of the lime, and the 1/4 teaspoon black pepper.
  • Refrigerate until Patties are cooked.
  • Patties--.
  • Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
  • Remove sauteed onion and mushrooms and set aside to cool.
  • In a mixing bowl add the 2 cans of drained chunk light tuna, the UNDRAINED can of albacore tuna, the 2 well beaten eggs, the 1/2 teaspoon black pepper, the juice of half of the lime, the 1 1/2 Tablespoon of finely chopped green pepper, the 3 Tablespoons of finely chopped celery, the 1/4 cup of unseasoned bread crumbs, and the 1/4 cup mayonnaise, mix well.
  • Add the cooled sauteed onion and mushroom to other ingredients.
  • In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
  • Place 1/2 cup mounds in the hot butter gently pressing down with the back of a spoon until you have 6 large patties about 1/2 inch thick.
  • Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
  • After the patties are nicely brown remove from and serve with the Dill Sauce.

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