What can I make with a 4 lb can Albadore tuna?!
Answers: I thought of 2-3 casseroles, kind with chips and cream soup but can I freeze extra batch or what else to make?
Tuna melt
1 (6 ounce) can tuna, drained and flaked
8 tablespoons mayonnaise
1 pinch salt
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices wheat bread
2 teaspoons chopped dill pickle
1 cup shredded sharp Cheddar cheese
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately
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Tuna Rice with cheese casserole
1/4 cup minced onion
1/4 cup chopped celery
6 tablespoons butter, divided
3 tablespoons flour
1/8 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
2 cups milk
16 ounces shredded Sharp cheddar cheese
1 can (7 ounces) tuna, drained and flaked
1 cup cooked frozen or canned peas, drained
4 cups hot cooked rice
1/2 cup fresh bread crumbs
PREPARATION:
In a skillet over medium-low heat, cook onion and celery in the butter until tender, about 5 minutes. Stir in flour, pepper, and dry mustard. Continue cooking, stirring, until smooth and just bubbly. Add Worcestershire sauce and gradually stir in milk.
Cook, stirring, until thickened. Add about half of the cheese to the sauce mixture; stir until melted. Add flaked tuna and peas. Spoon half of the hot rice into a shallow 2-quart baking dish and spread about half of the remaining cheese over the rice; top with half of hot mixture, then repeat layers. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle crumbs over the top. Bake in a preheated 400° oven for 20 minutes or until the top is lightly browned
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I just made this last night!
16 oz bag of Egg Noodles
3 cans tuna (in water)
2 cans Cream of Mushroom Soup
1 cup heavy cream
6 tbps. butter
Preheat oven to 350 degrees. Grease (or use Pam) the bottom of a 13x9 glass baking dish.
Cook Egg noodles per package directions.
Drain and put noodles back in pan. Add butter and stir until butter is melted.
Drain Tuna, add into the pan of noodles with the soup & cream.
Stir well and turn mixture into glass dish.
Bake at 350 for 25 minutes.
The noodles will get crunchy... yum
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1 1/2 cups macaroni
10 1/2 oz. cream of mushroom soup
10 3/4 oz. cream of chicken soup
6 oz. tuna
1 cup grated cheese
8 oz frozen peas
Cook noodles according to package directions.
Heat tuna and remaining ingredients together in a pan with 1/4 cup of water until bubbly.
Mix tuna mixture and noodles and transfer to baking dish. Cover with cracker crumbs from 10 or more crackers and parmesan cheese.
Bake at 325 for 20-25 minutes or until bubbly
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1 12oz package wide egg noodles
2 teaspoons salt
8 oz sliced fresh mushrooms
1 onion, chopped
2 Tbsp butter
2 cups chopped broccoli (about 1/2 lb)
2 cans (6 oz. each) tuna, drained
1 can Campbell's cream of mushroom soup (10 3/4 oz)
3 cups grated cheddar cheese
1 Tbsp milk
1/3 cup cream
Salt and pepper to taste
1 cup crushed potato chips
1 Preheat oven to 400°F.
2 In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes), add the broccoli and cook for 2 minutes. Drain in a colander and set aside.
3 While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan on medium high heat. When mushrooms have given up their moisture, remove from heat and set aside.
4 After the pasta has cooked and is draining in a colander, use the pasta pot (the oven proof one) to heat 2 tablespoons of butter. Sauté the onions until translucent. Add the pasta and broccoli mixture back into the pot; add the mushrooms. Mix together. Add the tuna, can of cream of mushroom soup, grated cheese, milk and cream, and mix together. Add salt and pepper to taste.
5 Sprinkle crushed potato chips over the top and cook for 20 minutes at 400°F in the oven, until the topping has browned.
tuna salad? mmmmmmmmmmmm
Oh wow, what a gift! You could make the traditional Casserole, Salad, soups and such, but the Tuna Salad you could not freeze. How about making enough to share with your neighbors, family, colleagues at work, spring time gifts for friends (who says you need a special holiday/birthday/event to give gifts of homemade foods?) Or, if you're really stuck with nothing going on at this particular moment, I'm sure the expiration date will give you some time to decide what's best for you lifestyle and social schedule.
i suppose you can make loads of sushi with that. lol
grilled tuna patties ,tuna,bread crumbs ,eggs and pat out like a hamburger and grill them . they are great and they are lo calorie too .
Try out these recipes and if you are in need of things to add to your kitchen you can find it here also!!
www.squidoo.com/mommasrecipes