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Question:

Looking for recipes?

Tuna is on sale at the supermarket this week,summer is coming does any body have some tasty tuna recipes?
Anything will help.


Answers:
Seafood Wraps

Tuna (drained, chopped)
Crab meat (chopped)
Salad Shrimp (drained)
Salad dressing or mayo
celery (chopped)
bell pepper (chopped)
onion (chopped)
Lettuce
Tortilla

Mix all ingrdients except lettuce, and tortillas. Spread thin layer of mixure on tortilla, spread lettuce, wrap and serve.

Preparation Time: 10 minutes Servings: 4
Cook Time: 20 minutes



Ingredients:Salt, to taste 2 jalapeno peppers
Olive oil 1 lbs penne pasta
1 or 2 cans tuna Pepper, to taste

------------------------------...

Prep:
Cut up jalepeno peppers into small pieces

Cook:
1. Boil water for the pasta in a pot
2. In a frying pan, heat some olive oil, then add the tuna
3. Add salt and pepper to the tuna to taste
4. Add the jalapeno peppers, and lightly fry tuna with peppers
5. Meanwhile, add pasta to boiling water and cook
6. Combine everything at the end
7. Drizzle olive oil over the mix. Can be served hot or cold.

Tuna salad is always a good summer dish. Just add mayonnaise and sweet relish to your tuna to taste, and mix it all up real good and there you go. Serve it on bread, or with crackers.

These tuna slices are grilled for only a few minutes. You want it hot and fast to sear the fish without overcooking it. When the tuna starts to get stiff on the grill it's time to take it off. Serve with teriyaki sauce.

INGREDIENTS:
2 pounds tuna (yellow fin), sliced thinly
1 cup soy sauce
1 cup sake
1/2 cup dry white wine
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon tomato paste
PREPARATION:
Mix all ingredients together except tuna and pour over tuna. Marinate for 30 minutes. Preheat grill. Drain marinade into a saucepan and bring to a boil. Remove from heat. Grill tuna slices for 2 to 3 minutes per side.
Place grilled tuna on dish, and pur marinade over.

Tuna Pan Bagnat

1 French baguette
1 six to eight-ounce tuna steak
1 bay leaf
5 whole peppercorns
Juice of 1 lemon
3 tablespoons capers, drained
1/4 red onion, chopped
1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped
1/2 cup good quality black olives, from bulk bins in deli area of market
1/4 cup chopped flat leaf parsley, a couple of handfuls
Coarse black pepper, to your taste
2 to3 tablespoons extra-virgin olive oil, to your taste

To get the juices flowing, place whole lemon in microwave on high for 10 seconds.

Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.

Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.

For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.

Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.

Notes: The longer pan bagnat sits, the tastier it gets. I make a whole baguette, even for just myself. In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off! Also, This recipe is picnic-perfect! One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat. The wrapping over the end of each sandwich will catch the juices as you eat it.

drain the tuna, dump in a bowl, add some finely chopped onions, chopped boiled egg, and frozen green peas...
Then add small amount of mayo or miracle whip to the desired consistency.
Place lettuce leaves in bottom of bowl, add scoops of tuna to the top, place a couple of tomato wedges on the side and serve with crackers.
This makes a wonderful summer lunch.
Add a tall glass of Iced Tea or Iced Water with a Lemon Wedge.

Google tune recipes, easy peasy!

And no, my Q should not of been posted in relationships... And he does not bring the baby on dates.. dates? I think we're well past dates after nearly 4 years..... I was just saying how lovely it is to love a child, even though he's not mine....

TUNA LASAGNA

Cream Sauce:

3/4 cup flour
1/3 cup oil/butter
1 cup milk
dash salt and pepper

Lasagna:

2 tins tuna (drained)
2 med. onions (cubed)
1 clove garlic
2 cups cut mushrooms
1 tin whole tomatoes
1 (small) tin tomato paste

Lasagna Pasta:

3 cups grated mozzarella cheese
3 tablespoons grated Parmesan cheese

Cream sauce: Mix together flour, oil, salt and pepper until you have created a paste.
Heat the milk in the microwave (about 2 mins) and pour little by little over the flour mixture until you have created a sauce. Sat aside.

Lasagna: Pre-heat oven at 350° In a medium bowl mix together tuna (drained), and the tomato paste. Add in the whole tomatoes (should have about four or five) and about half of the juice in the tin (as per taste). Add garlic, onions, mushrooms, salt and pepper to taste and set aside.

Cook your lasagna noodles. Take a large pan (lasagna pan) and oil the botton with a little bit of olive oil. Put in two layers of pasta, cover with half the tuna mix, cover the tuna mix with half the mozzarella.

Pour half your cream sauce and pour it over the cheese. Do the same thing with the next layer, only finish it off with the Parmesan cheese. Cook covered for approximately 30-40 mins and then uncovered until brown.

This is quick, easy and very good!!

Preparation time: 15 min Cook time: 45 mins.




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