Kathleen's Tuna Cakes | |
Ingredients | |
1 can (6 oz.) Tuna Guy's Solid White Albacore Tuna, drained
1 large egg 1 cup fresh white bread crumbs 1/4 cup finely chopped celery 1/4 cup finely chopped onion 2 tablespoons finely chopped red bell pepper |
1 teaspoon Worcestershire sauce
1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon dry mustard 2 tablespoons olive oil |
Directions | |
1. In a bowl, flake tuna with a fork. Add egg, bread crumbs, celery, onions, bell pepper, Worcestershire, salt, pepper and dry mustard; mix until well blended. Shape into four cakes about 3 inches wide and 1/2 inch thick. 2. Pour olive oil into a 10 to 12 inch frying pan over medium heat. When hot, add cakes, slightly apart, and cook turning once, until golden brown on both sides, 5 to 6 minutes total. Serve hot. Hint: The secret to these delicious cakes is to cook them slowly with the tops down. Then turn them over to finish cooking for the most moist tuna cakes ever. |
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Other Information | |
Prep and cook time: about 20 minutes Notes: Serve these tuna cakes with lemon wedge and your favorite tartar sauce or aioli. Makes: 4 cakes; 2 servings |
Michelle's Creamed Albacore Tuna on Toast | |
Ingredients | |
2 tablespoons butter
3 tablespoons flour 1 1/4 cup milk |
1 can Tuna Guy's Solid White Albacore Tuna
Dash salt and pepper |
Directions | |
1. In a quart saucepan, melt butter and stir in flour, add milk and het and stir until thickened over low heat. 2. Add Tuna Guys Tuna, salt and pepper to taste. 3. Spoon over toast and white rice. |
Tuna Salad | |
Ingredients | |
1 can Tuna Guy's Solid White Albacore Tuna
1 cup celery, diced 1 pkg. 12 oz. frozen peas, frozen 1 small jar cocktail onions, cut in half 1 can Chow Mein noodles ---Dressing--- |
1 cup mayonnaise
1 tablespoon lemon juice 1 teaspoon soy sauce 1/2 teaspoon curry powder Salt and pepper to taste |
Directions | |
1. Drain tuna and break up. Add celery and onions. 2. Mix all the salad dressing ingredients with the tuna mixture. Allow peas to deprost 15 minutes, which is the aprox. time to cut and mix the ingredients to this point. Add peas to tuna mixture and toss in noodles. |
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Other Information | |
Serve with garlic bread. This is a meal in itself! |
Tuna Appetizers | |
Ingredients | |
1 can Tuna Guy's Solid White Albacore Tuna
8 oz. cream cheese, softened 4 tablespoons salsa |
1 teaspoon dried cilantro
1/4 teaspoon ground cumin 8 flour tortillas |
Directions | |
1. Drain tuna in small bowl. 2. Combine tuna, cream cheese, salsa, parsley and cilantro. 3. Spread about 2 tablespoons of tuna mixture over each tortilla. 4. Roll each tortillas up tightly and wrap individually with plastic wrap. 5. Refrigerate for 2 to 3 hours. Slice into bite size pieces and serve. |
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Other Information | |
Makes 48 servings. |
Tuna-Noodle Casserole | |
Ingredients | |
6 ounces (3 1/2 cups) medium noodles
1- 6 1/2, 7 or 9 1/4 oz. can Tuna Guy's Solid White Albacore Tuna 1/2 cup mayonnaise 1 cup celery, sliced 1/3 cup onion, chopped 1/4 cup green pepper, diced |
1/4 cup pimiento, chopped
1 teaspoon salt 1 can cream of celery soup 1/2 cup milk 1 cup sharp cheddar cheese, shredded 1/2 cup blanched almonds, slivered and toasted |
Directions | |
1. Cook noodles in boiling salted water until tender; drain. 2. Combine noodles, drained tuna, mayonnaise, vegetables and salt. 3. Blend soup and milk; heat through. Add cheese; heat and stir til cheese melts. Add to noodle mixture. 4. Turn into a 1 1/2-quart casserole. Top with almonds. 5. Bake in hot oven (425 degrees) about 20 minutes. |
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Other Information | |
Makes 6 servings |