FABIENNE'S FABULOUS AHI TUNA CUPS
The apple, Belgian endive, and onion combine with the ahi tuna to produce a surprisingly fresh and unique appetizer.
Provided by Fabienne Riesen
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Pat tuna steaks dry. Cut across the grain into thin slices; cut slices into smaller pieces.
- Mix lemon zest and juice, onion, apple, endive, mayonnaise, mustard, honey, soy sauce, celery salt, and cayenne pepper together in a bowl. Incorporate the ahi tuna pieces. Refrigerate until time to serve.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 8.6 g, Cholesterol 53.7 mg, Fat 7 g, Fiber 2.4 g, Protein 27.3 g, SaturatedFat 1.1 g, Sodium 210.5 mg, Sugar 3.4 g
TUNA CUPS
Make and share this Tuna Cups recipe from Food.com.
Provided by maryL in Canada
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In a bowl mix everything except the crescent rolls.
- Separate triangles and mold into ungreased muffin cups.
- Make sure the dough is up the sides.
- Put tuna mixture inside the cups.
- Bake for 10-15 minutes.
CRISPY WONTON CUPS WITH TUNA SALAD
Steps:
- Preheat the oven to 375 degrees F. Coat a 12-cup mini muffin tin with nonstick cooking spray.
- Place 1 wonton wrapper into each cup. Press the wontons into the cups with your fingers and spray each wrapper with cooking spray. Bake until they are golden brown, 5 to 6 minutes. Remove from the oven and let cool.
- Slice 1/2-inch thick slice from the onion and cut into thirds (reserve the remaining onion for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette and the Online Round 2 Recipe Ham and Cheese Breakfast Burrito). Into the bowl of a mini food processor, add the onion, ginger, brown mustard, red wine vinegar, crushed red pepper, canola oil, salt, and pepper, and pulse until combined. (If you do not have a mini food processor, finely chop the onion and ginger and whisk together with mustard, vinegar, oil and red pepper flakes.) Place into a bowl with the tuna. Thinly slice 1/2 cup of the snow peas (reserve remaining 1 cup snow peas for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and stir to combine.
- Fill each wonton cup with the tuna salad, transfer to a serving platter, and serve immediately.
KETO TUNA SALAD CUPS
Tuna salad meets BLT in this keto-friendly mashup. Hang on to that oil in the tuna can for a flavor bonus.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cover the eggs with about an inch of water in a medium pot. Bring to a boil, remove from the heat, cover and let stand for 8 minutes. Drain and submerge in ice water. When cool enough to handle, peel the eggs and chop.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until golden and crisp, about 4 minutes per side. Remove to a paper towel-lined plate. Crumble into bite-size pieces.
- Whisk together the mayonnaise, sour cream, lemon zest and juice, celery, reserved tuna oil, three-quarters of the scallions, 1/4 teaspoon salt and several grinds of pepper in a medium bowl. Add the tuna and three-quarters of the bacon and egg and gently fold together (do not overmix). Season with additional salt and pepper if needed.
- Sprinkle the tomato slices with salt and pepper.
- Double-up the lettuce leaves and fill each with some tuna salad. Tuck in a tomato slice. Sprinkle with reserved scallions, bacon and egg.
Nutrition Facts : Calories 250, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 125 milligrams, Sodium 380 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 14 grams, Sugar 2 grams
TUNA NOODLE CUPS
Older kids can get a jump on preparing dinner by stirring up these miniature tuna casseroles. Or serve them for brunch with fresh fruit, a tossed salad and rolls. -Marlene Pugh, Fort McMurray, Alberta
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook noodles according to package directions; drain and return to pot. Add tuna, peas and carrots, onion and 1 cup cheese., Whisk together eggs, milk, water and seasonings; toss with noodle mixture. Divide among 18 well-greased muffin cups. Sprinkle with remaining cheese., Bake until heated through, 30-35 minutes. Cool 5 minutes. Loosen edges with a knife before removing from pans.
Nutrition Facts : Calories 316 calories, Fat 14g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
TUNA TOAST CUPS
From an old cookbook and recopied many times. Make toast cups or use Pulsbury Crescent Roll refrigerated dough. Time does not include boiling and cooling eggs. Serve hot or cold.
Provided by Shahana
Categories < 30 Mins
Time 30m
Yield 4 cups each, 2 serving(s)
Number Of Ingredients 7
Steps:
- Remove crists from bread slices and brush bread with melted margarine.
- Press each slice into 3 inch muffin-pan cups.
- Bake at 375F about 12 minutes or until golden.
- Mix first five ingredients in bowl; add hot sauce to taste if you like it a bit spicy.
- Spoon mixture into slightly cooled toast cups.
- Bake at 375F for 10 - 15 minutes.
Nutrition Facts : Calories 360.1, Fat 13.4, SaturatedFat 3.7, Cholesterol 142, Sodium 577.1, Carbohydrate 26.2, Fiber 1.4, Sugar 2.6, Protein 31.5
CREAMED TUNA IN TOAST CUPS
My mother's quick and easy recipe. This recipe uses ingredients you always have on hand in the pantry. It's great when you're in a rush.
Provided by Seasoned Cook
Categories Tuna
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Over low heat, melt butter in a saucepan and stir in flour. Slowly add milk while stirring. DO NOT bring to a boil. Cook and stir constantly only until slightly thickened.
- Drain tuna and add to mixture.
- Lightly stir in salt, pimento and green peas (if used).
- Push bread slices into greased muffin tins to form a cup. Toast in oven until light brown.
- While toast is warm, pour creamed tuna mixture into bread cups and serve.
COMFORTING TUNA PATTIES
My grandmother and mother made these tuna patties on Fridays during Lent. I'm not the biggest fan of tuna, but it's perfect in this dish. These patties are even good cold the next day, if there are any leftovers. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Transfer to a small bowl; cool., Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes., Place remaining 1/2 cup bread crumbs in a shallow bowl. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a 1/2-in.-thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels., Freeze option: Freeze cooled tuna patties in freezer containers, separating layers with waxed paper. To use, reheat tuna patties on a baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 255 calories, Fat 17g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 419mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 10g protein.
TUNA CUPS
Here is a comfort food that is easy to make. Leftovers make a great lunch and can be served warmed or cool.
Provided by Kim A. Heaphy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray muffin tins with oil.
- Unroll Pilsburry crescent rolls. Use dough to line 8 cups of the muffin tin.
- Mix the tuna, diced celery, diced onion, Miracle Whip, yogurt, egg and cheese together. Separate evenly into each of the 8 cups.
- Back at 350'F until dough is golden brown.
- Serve hot.
Nutrition Facts : Calories 388.9, Fat 17.1, SaturatedFat 8.2, Cholesterol 123, Sodium 543.1, Carbohydrate 33.2, Fiber 2.8, Sugar 4.3, Protein 24.5
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