Tuna Tune Up Recipes

ULTIMATE TUNA MELTS

Ultimate Tuna Melts image

Provided by Ina Garten

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
1/2 cup (1/4-inch) diced hearts of celery
1/2 cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, such as Hellmann's
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens

Steps:

In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.

TUNA TUNE-UP

Tuna Tune-Up image

Oil-Packed Tuna, Hard-Boiled Egg, Roasted Fennel, Tomatoes, Tapenade and Greens Lots of cookbooks offer creative ideas for kids' lunches, but what about the rest of us? Lunch can get tiresome for adults, too, so I decided to create a few sandwich recipes for an older crowd-ideas that will get you out of your same-old-sandwich rut, amp up your midday nutrition, and energize you for the demands of the afternoon. If you want a change of pace, this recipe is for you! It's basically egg salad dressed up for an evening out, and it's absolutely delicious! It's loaded with omega-3 fatty acids that keep the brain sharp and help performance, plus protein from the tuna and egg and antioxidants from the fennel; the flavor is over the top! Cook the fennel over the weekend, so you have it on hand to enjoy during the week.

Provided by Tina Ruggiero

Time 40m

Yield 4 sandwiches

Number Of Ingredients 9

Ingredients

1 bulb fennel
1 tsp/5 ml olive oil
Salt and pepper
2 large eggs
4 (4"/10 cm) pieces of baguette, sliced in half
4 tsp/20 g tapenade
2 cups/40 g mesclun
4 thick slices beefsteak tomato
6 oz/168 g olive oil-packed tuna, drained

Steps:

Preheat oven to 400°F/200°C or gas mark 6. Remove dark green stalks from the fennel and reserve for another use (see tip). Cut the fennel in half lengthwise, then into 1⁄3-inch/8-millimeter slices crosswise. Place on a baking sheet and toss with the olive oil and a little salt and pepper. Roast until softened and lightly browned in some areas, about 30 minutes.
To make hard-boiled eggs, place the eggs in a saucepan and cover with water. Bring to a boil, and then turn off the heat and let sit for 12 minutes. Rinse in cool water. When cool enough to handle, peel the eggs and rinse off any bits of shell. Cut each egg into 8 wedges. Reserve.
To assemble the sandwiches, place the bottom of the baguettes on a work surface. Spread each with 1 teaspoon/5 grams tapenade. Top with 1/2 cup/10 grams mesclun, 1 slice tomato, 1 1/2 ounces/42 grams fennel, 1 1/2 ounces/ 42 grams tuna and 4 wedges of egg. Top with other half of baguette.

TUNA AND RICE CASSEROLE

Tuna and Rice Casserole image

This is a recipe I made combining two different casserole recipes I already had. I usually serve this tuna and rice casserole as a main dish with a side of salad.

Provided by Nico Albatross

Categories Tuna Casserole

Time 1h55m

Yield 6

Number Of Ingredients 14

Ingredients

cooking spray
1 ½ cups milk
1 (10.5 ounce) can condensed cream of celery soup
1 (10.5 ounce) can condensed cream of mushroom soup
2 (5 ounce) cans tuna, drained
1 ¼ cups uncooked rice
½ cup chopped celery
⅓ cup diced onion
⅓ cup diced bell pepper
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon ground black pepper
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.

Nutrition Facts : Calories 307 calories, Carbohydrate 42.5 g, Cholesterol 22.9 mg, Fat 7 g, Fiber 1.4 g, Protein 17.3 g, SaturatedFat 2.2 g, Sodium 834.6 mg

JAZZED UP TUNA CASSEROLE

Jazzed up Tuna Casserole image

From Light&Tasty magazine, this perks up Mom's traditional tuna casserole. It's sure to be comfort food for the whole family.

Provided by Sharon123

Categories Tuna

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 cups uncooked yolk-free wide egg noodles
2 (6 ounce) cans tuna in water, drained and flaked
1 cup zucchini, grated
3/4 cup light sour cream
1/2 cup celery, diced
1/4 cup onion, chopped
1/4 cup light mayonnaise
2 teaspoons prepared mustard
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 cup part-skim mozzarella cheese, grated, and mixed with
1/2 cup cheddar cheese, grated
1 medium tomatoes, chopped

Steps:

Cook noodles according to package directions, drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme, oregano and salt; mix well. Spoon half into a 2 quart baking dish coated with nonstick cooking spray.
Sprinkle with half of the cheese mixture. Repeat layers. Top with tomato. cover and bake at 350*F. for 30-35 minutes. Uncover; bake 5 minutes longer. Yield: 6 servings.

Nutrition Facts : Calories 295.1, Fat 17.4, SaturatedFat 8.7, Cholesterol 72.6, Sodium 742.5, Carbohydrate 6.7, Fiber 0.8, Sugar 2.4, Protein 27.3

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