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The following is a collection of our favorite dishes. These are some of our favoritie tuna recipes.   It should be noted that there are many more dishes to be included. This list is by no means conclusive.  If you have a recipe you would like to share please e mail us. You could be included in our Recipe of the Month Contest and you may receive a free "Tuna" T-shirt or game.

Reciepe of the Month

Recipe of the Month April 2004
Submitted by Christyne, Sherbrooke, Quebec, Canada

Tuna Bread

Comments: When in a hurry, it is possible to blend the mixture by hand; its texture will not be as smooth, but the bread will be just as good.
Servings: 5

Ingredients Preparation
  • 2 [6 1/2-ounce / 184-mL] cans tuna fish, drained
  • 2 eggs
  • 1 celery stalk, chopped
  • 1 carrot, peeled and grated
  • 1 potato, peeled and grated
  • 1 cup [250 mL] milk
  • 1/3 cup [80 mL] whole wheat flour
  • 3/4 cup [190 mL] grated Mozzarella cheese
  • 1 tablespoon [15 mL] tarragon
  • Preheat oven to 180 [350].
  • Into a blender, mix together drained tuna fish, eggs, chopped celery, grated carrot, grated potato and milk, until smooth, with just a few lumps.
  • Spoon mixture into a large bowl.
  • Using a wooden spoon, mix together whole wheat flour, grated Mozzarella cheese and tarragon into tuna fish/vegetables mixture.
  • Evenly spoon mixture into a non-stick or sprayed with vegetal non-stick spray oven-safe mold.
  • Bake into preheated oven for 40 to 50 minutes.
Recipe of the Month March 2004
Summitted by Lars Davis, Edmonton, Alberta, Canada

Tuna Salad

I created this recipe when wanting to fix something different for lunch. I stuffed this tuna salad into a garden-ripened tomato. It was delicious! This would also make a wonderful tuna salad sandwich.


2 (6-ounce) cans solid white tuna, drained well
2 tablespoons minced red bell pepper
2 to 3 tablespoons minced red onion
1 clove garlic, minced
1 teaspoon capers, drained and minced
1 tablespoon minced fresh cilantro leaves or basil leaves
1 teaspoon extra-virgin olive oil
Juice of 1 lime
1/4 cup light mayonnaise
1 teaspoon balsamic vinegar
1/4 teaspoon tabasco or to taste
1/2 cup diced tomatoes
Salt and pepper to taste

In a medium bowl, break up tuna into flakes. Add red bell pepper, red onion, garlic, capers, and cilantro or basil leaves; mix together. Blend in olive oil, lime juice, mayonnaise, balsamic vinegar, tabasco, tomatoes, salt, and pepper. Refrigerate at least 1 hour to let flavors blend.

When ready to use, remove from refrigerator. Spread either on bread or stuff in a large tomato.

Makes 4 to 6 servings.


Tuna Salad - Nutritional Information

I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

Item Amount Fat Grams Calories WW Points
tuna, solid pack with water 2 (6-ounce) cans 50 350 11.6
bell pepper, red 2 tablespoons 0 5 .6
onion, red 2 to 3 tablespoons 0 10 .7
garlic 1 clove 0 5 .6
capers 1 teaspoon 0 2 1
olive oil 1 tablespoon 4.6 40 1.6
lime juice 1 lime 0 20 1
mayonnaise, light 1/4 cup 8 100 3
balsamic vinegar 1 teaspoon 0 4 .5
tomatoes, diced 1/2 cup .3 24 1
Recipe Totals 54.6 560 21.6

Recipe makes 6 servings.

Per Serving - 9 fat grams, 93 calories, 3.6 WW points

 

California-Style Tuna Melt
Printer Friendly Recipe


Lunch
Makes 4 sandwiches

INGREDIENTS:
4 slices bread, 8 thin slices French bread, or 4 (8-inch) flour tortillas, cut diagonally into halves
1/4 cup reduced-calorie mayonnaise or salad dressing
8 thin slices tomato
1 can (9 oz.) BUMBLE BEE Tuna, drained and flaked
1/2 cup chopped red onion
Alfalfa sprouts
3/4 cup cheddar cheese

DIRECTIONS:
Toast bread if desired. Arrange pieces on a flat microwavable plate or tray. Spread with mayonnaise. Place 1 tomato slice on each bread half. Top with tuna, onion and some alfalfa sprouts, dividing evenly. Sprinkle cheese over bread. Cover with waxed paper. Microwave cook on High power for 2 to 4 minutes, or until sandwiches are heated through and cheese is melted, rotating dish once during cooking. Serve topped with avocado slices. Garnish as desired. Prep Time: 15 minutes

 

Tuna Quesadillas

Makes 6 servings

1 can
(170 g/6 oz) Gold SealŪ Flaked Light Tuna, drained
1 can (19 fl. Oz) kidney beans, rinsed & drained
12 cup hot salsa
6 10" flour tortillas
3 green onions, chopped
1 tomato, seeded & chopped
14 cup chopped green olives
2 Tbsp. chopped fresh coriander
12 cup grated cheddar cheese
12 cup grated Monterey Jack cheese
1 Jalapeno pepper, seeded & finely chopped
  sour cream, salsa, guacamole (optional)

  1. In bowl, mash beans with hot salsa.
  2. Arrange tortillas in single layer on work surface. Divide bean mixture among tortillas, spreading evenly over each, leaving 1 cm (12") border on all edges.
  3. Sprinkle bean mixture with onions, tomato, olives, coriander, tuna, cheeses and jalapeno pepper.
  4. Fold each tortilla in half and press together to gently flatten.
  5. Arrange tortillas in single layer on baking sheets and broil for 6 to 8 minutes or until browned and crisped, turning over halfway through cooking period. (Or place on BBQ and grill over medium-high heat until browned and crisp.)
  6. Serve with accompaniments such as sour cream, salsa or guacamole if desired.

Yummy!!!!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Southwestern Tuna Sandwich

Ingredients:
2 cans (6-oz) solid white tuna packed in water, drained well
1/2 cup minced red bell pepper
1 medium-sized jalapeno pepper, seeded and minced
1 Tbsp minced cilantro
1/2 cup mayonnaise
2 Tbsp lemon juice
1 large clove garlic, peeled and forced through a press
1/4 tsp Tabasco sauce
6 small inner leaves, romaine lettuce, cut into fine shreds
2 whole pita bread, split and opened

Directions:
Break up the tuna into fine flakes. Add the bell pepper, jalapeno and cilantro. Stir together they mayonnaise, lemon juice, garlic and Tabasco.

Combine the tuna mixture with the mayonnaise dressing and refrigerate until ready to use.

Just before serving, stir the the shreds of romaine. Fill the pita bread with lettuce and tuna mixture and serve.

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Canned Tuna Fish Crocetts

2 cans canned tuna
2 medium potatoes
1 medium onion
1 Tbls. ginger garlic paste
1 Tbls. lime juice
2 Green chillis (optional)
1-2 eggs
coriander leaves
bread crumbs
Salt and pepper, to taste
Oil for deep frying

 


Boil the potatoes and mash them well.

Add the tuna and mix together.

In a Kadai, heat a little oil and saute the onions (finely chopped )till soft and then add the ginger garlic paste and the green chillies. Stir for a minute and then add the potato and tuna mixture.

Put in the salt and pepper as desired. Mix well for some time until all the excess moisture disappears. Get it off the fire and add the lime juice and the coriander finely chopped.

Now roll the mixture into crocett shaped(oval) balls.You will get approximatly 25 to 30 balls.

Dip these balls in beaten egg and roll them in bread crumbs. Keep them in the refrigarator atleast for half an hour. You can freeze them to use at a later date.

Deep fry them in medium heat just before serving.

Can be served with coriander chutney or ketchup.
Preparation Time: Serves: 10
Recipe Origin: India

Tasty Tuna
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Grilled Ginger Teriyaki Tuna

Serving:
6
Prep Time: 70 minutes minutes
Cook Time: 15 minutes
Total Time: 85 minutes

INGREDIENTS:

2lb sushi quality tuna
1 1/2 tbsp cornstarch
1/3 cup water
1/3 cup soy sauce
1/3 cup sake
4 1/2 tbsp sugar
1 1/2 tbsp fresh ginger, minced
chopped scallions, greens only
1/2 dried chile, optional



DIRECTIONS:

1. Rinse the tuna under cold water and drain in a colander. Cut the steaks into six pieces and place in a bowl.
2. Mix the remaining ingredients except the scallions in a medium size saucepan, and heat until thickened, stirring constantly over medium heat with a wooden spoon to prevent lumps. Let cool.
3. Pour the marinade over the tuna and rub the mixture all over the fish. Cover with a plastic wrap and let it marinate for 1 hour if possible.
4. Prepare a medium-hot fire for grilling, and brush the grill with oil. Place the grill about three inches above the coals. Grill the tuna for about 3 to 4 minutes on each side for rare, 5 to 6 for medium rare. (You may also sear the fish in a heavy frying pan, heating the pan until it is very hot, brushing it with oil and searing the tuna on both sides, covered, over very high heat.)
5. Distribute onto plates, cover with scallion greens and serve immediately.


NUTRITIONAL INFORMATION:

Calories: 270
Total Fat: 8
Carbohydrates: 13
Protein: 36

 

 
 

Tuna Patties

 

 

1      Can          STAR KIST?Tuna, drained 
                                               (12 oz.)
                           1 1/2  Cups         Bread Crumbs, divided
                           1      Cup          Shredded Cheddar Cheese 
                                               (4 oz.)
                           1      Large        Egg, lightly beaten
                           1/2    Cup          Peppercorn Ranch Salad 
                                               Dressing
                           1/4    Cup          Sliced Green Onions
                           1      Tablespoon   Olive Oil
                           
Directions:
In a medium mixing bowl, combined the Star Kist?Tuna, 
3/4
                           Cup of Bread Crumbs, Shredded Cheddar Cheese, Lightly beaten Egg, 
Peppercorn Ranch Salad Dressing and the Green Onions.Form the mixture into 6 to 8 
patties and cover with the remaining Bread Crumbs. Place the patties on a plate, 
cover with aluminum foil and refrigerate for 30 minutes to 1 hour.In a large skillet,
heat the Olive Oil over medium heat and cook the patties 3-5 minutes on each side,
or until Golden Brown.

 

 

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