Tuna In White Sauce Recipes

TUNA IN WHITE SAUCE

Steps:

• Put half the butter in sauce pan, and saute the celery and onion.
• Put in the potatoes, salt, peas and enough water to cover.
• Boil till potatoes are tender and liquid has reduced by 1/3rd.
• Drain tuna or chicken and add.
• When hot add enough milk to make a soup like consistency.
• Add pepper, and the last of the butter.
• Make a slurry by mixing the cornstarch and water. Pour slowly in and bring the heat up till nice and thick.
• You can mash some of the potatoes to make a thick soup, or serve like it is with toasted bread.

BRAISED TUNA IN WHITE WINE

Steps:

• Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably. Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
• Dry tuna steak. Push vegetables to edge of pan and turn heat to medium-high. Quickly brown tuna on both sides. (Add more oil if needed.) When tuna is nicely browned, add wine and let it come to a boil. Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
• Add olives, capers and shredded peel and stir to mix with vegetables.
• Remove fish and place on a warm platter. Distribute vegetables over and around fish. Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze. Add to the fish and serve immediately.

HARD TIMES CREAMED TUNA

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

TUNA WITH WHITE BEANS AND SUN-DRIED TOMATO SAUCE

Steps:

• Place beans in medium bowl. Add enough cold water to cover beans by 3 inches. Let stand overnight. Drain.
• Combine beans and stock in large saucepan. Bring to boil. Reduce heat to medium; cover and simmer until beans are just tender, about 1 hour. Drain, reserving 1/2 cup cooking liquid.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion, carrot and celery and sauté until almost tender, about 5 minutes. Add thyme and lemon peel and stir 1 minute. Add beans, reserved 1/2 cup cooking liquid and 2 tablespoons oil and toss until heated through, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Cover to keep warm.
• Heat remaining 2 tablespoons oil in another heavy large skillet over medium-high heat. Sprinkle tuna with salt and pepper. Add tuna to skillet and cook to desired doneness, about 3 minutes per side for medium.
• Spoon beans onto center of each of 4 plates, dividing equally among plates. Top each with tuna steak. Spoon Sun-dried Tomato Sauce over tuna steaks and serve immediately.

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
• Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
• Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

TUNA LASAGNA WITH ITALIAN SPICED WHITE SAUCE

Steps:

• In blender add the eggs cheese mixture in the order listed. Pulse 3 to 4 times; set aside.
• In large pan, heat boiling water and cook lasagna noodles, drain, rinse and cool. Leave in colander.
• Take the large pan and add all of the White Sauce ingredients in the order listed except the drained pimentos.
• Whisk on low to medium heat, until hot and starting to thicken. Do not boil. Add in.
• pimentos if desired. Fold in the tuna.
• Preheat oven to 375°F.
• Spray Pam in 9x13-inch pan.
• Place one layer of noodles on the bottom of pan.
• Then layer the egg/cheese mixture over noodles.
• Layer the white sauce over the egg cheese mixture.
• Repeat the procedure 3 times.
• Cover pan and cook 45 minutes.
• Let set 15 minutes.
• Cut in portions and serve.
• Note:.
• Can be partially frozen, then cut in squares and frozen in freezer bags, then reheated in the microwave.
• Serve with a tossed salad.