Tuna Vegetable Melange Recipes

TUNA AND VEGETABLE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
• Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
• Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
• Bake in the preheated oven until bubbling, about 20 minutes.

TUNA VEGETABLE MELANGE

Steps:

• Cook cauliflower in lightly salted water until tender-crisp, 8-10 minutes.
• Cook Brussels sprouts according to package directions. Drain vegetables and keep warm.
• Melt butter and blend in flour. While stirring, add milk and cook until thickened.
• Pour lemon juce over tuna. Add tuna and seasonings to white sauce.
• Arrange cooked vegetabels on a heated platter; pour tuna mixtuere on top and sprinkle with paprika.

TUNA AND VEGETABLE SALAD

Steps:

• In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

RUSS'S VEGETABLE MELANGE

Steps:

• Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
• Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

VEGETABLE MELANGE

Steps:

• Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
• Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
• Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
• Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.