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A can of tuna!

Mama Mangia

Mama Mangia

Super Moderator
Yep - that's it!

A can of tuna.

Other than tuna sammies - what do you do with tuna?

(speaking of tuna - the 6 1/4 oz. can in the store is now only 5 oz.! - ticked me off to see that one!)
 
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Tuna Corn Chowder

2 1/2 cups corn kernels, fresh or frozen and thawed, divided
3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped green onion
3/4 cup chopped celery
2 medium potatoes, peeled and diced
4 cups chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups half-and-half
2 cans (7 ounces each) tuna packed in vegetable oil
1 to 2 tablespoons chopped fresh parsley


Puree about 2 cups of the corn in a blender.
In a large stockpot or Dutch oven, melt butter. Add chopped onion and celery; saute until onion is tender. Add green onion and cook for another minute.

Add pureed corn, remaining corn kernels, potatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
Stir in half and half, tuna, and chopped parsley; cook 5 minutes longer, or until heated through.
 
Tuna Rice Casserole

1/4 cup butter, divided
8 ounces sliced mushrooms
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
dash cayenne pepper
1 can (9 to 12 ounces) white tuna, drained and flaked
2 cups hot cooked rice
1/2 cup shredded mild Cheddar cheese, divided
1/3 cup cracker crumbs or fine dry bread crumbs
paprika

Heat butter over low heat; sauté mushrooms, celery, and chopped onion. Blend in flour; remove from heat. Gradually stir in milk. Add salt and cayenne pepper; return to heat and cook, stirring constantly, until thickened.

In a bowl, combine tuna with the cooked rice and all but 2 tablespoons of the shredded cheese. Add the sauce mixture and gently mix. Turn rice and tuna mixture into a 2-quart casserole. Melt remaining 2 tablespoons of butter; toss with the cracker crumbs of bread crumbs. Sprinkle crumbs and remaining cheese over casserole. Sprinkle with paprika. Bake at 375° for about 30 minutes, until hot and bubbly.
Serves 6.
 
Tuna and Shells with Cheese - Sea Shells

3 cups uncooked shell pasta
8 ounces shredded process American cheese
2 tablespoons grated Parmesan cheese
1/2 cup milk
2 cans (6 1/2 to 7 ounces each) solid white tuna in water, drained and flaked

Cook pasta in boiling salted water according to package directions; drain and set aside. Stir cheeses into milk in a large saucepan; cook over medium heat until cheese is melted. Stir in pasta and tuna.
Serves 4 to 6.
 
Creamed Tuna Recipe

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 can (about 7 ounces) tuna, drained
1/4 to 1/2 cup frozen peas, cooked

Melt butter over medium-low heat; blend in flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly. Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble.
Add drained tuna and cooked peas.
Continue heating and stirring until hot. Serve creamed tuna over toast, biscuits, or rice.
 
Tuna Noodle Florentine


1 package (12 ounces) egg noodles, cooked and drained
2 packages (10 ounces each) frozen chopped spinach, cooked and drained
2 cans (6 1/2 to 7 oz each) tuna, drained
1 large jar (4 ounces) diced pimientos
2 teaspoons grated onion
2 cups grated sharp cheese, divided

Combine the cooked noodles, well-drained spinach, and remaining ingredients, reserving about 1/2 cup of the shredded cheese. Sprinkle the reserved cheese over the top of the casserole. Cook in covered casserole in 350° oven until cheese is bubbly.

Serves 6.
 
Tuna Dip

1 6 oz can tuna in water
8 ounces cream cheese -- room temp
2 cloves garlic -- crushed (2 to 3)
1 dash garlic salt
1 tablespoon mayonnaise -- (1-2) *see Note

Mix all the ingredients together, let the flavors blend.

Optional add ins: green onions, olives, green or black, nuts.

Yield: 2 cups

NOTE : *(the amount depends on how stiff you want to make the dip more of the Tuna water, less stiff.)
 
Pizza Tuna Melt

Servings: 2

4 pita breads
4 teaspoons olive oil -- divided
6 ounces white tuna in oil
4 mozzarella cheese substitute slices
4 tomato slices
4 teaspoons fresh basil
pepper to taste

Preheat over to 450F. Place four pitas on a large baking sheet. Drizzle 1/2 teaspoon olive oil over each pita, then cover with 1/4 can of the tuna in oil. Put mozzarella cheese of each bread. Put a tomato slice on each bread. Sprinkle 1/2 teaspoon olive oil and 1 teaspoon basil on each pita. Season with pepper to taste. Bake for about 10 minutes, until the cheese is bubbly. Let cool for several minutes and serve.
 
Subway Classic Tuna

"if you're a fan of Subway's Classic Tuna, here's a TSR formula that will produce enough tuna to fill three 6-inch subs."

Serves: 3

1 chunk light tuna in water -- (24 ounces) drained
1/3 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon salt

1. Combine all ingredients in a small bowl. Stir vigorously to break chunks of tuna. Chill until cold.

2. Use an ice cream scoop to serve two scoops of tuna on each 6-inch sub roll.

3. Add your version of 'the works'
 
Tuna Salad (Smoky)

Serves: 4

1 6 oz can tuna in water, canned -- well drained (or white albacore)
1 1/4 celery ribs -- with leaves finely chopped
1/4 medium red onion -- chopped fine
1/2 tablespoon Dill pickle relish -- (rounded)
1/2 tablespoon sweet pickle relish
1/2 lemon zest -- very finely chopped
3/8 cup mayonnaise
1/16 teaspoon liquid Barbecue Smoke® -- (very scant, I use Wright's Hickory Seasoning Liquid Smoke)

Note: do not pour the liquid smoke directly from the bottle into the tuna mixture, as it comes out quick and is very concentrated (and will easily ruin and overpower your tuna salad) The smoke flavor is meant to be very subtle.

Be sure to drain your tuna well.

Mix ingredients together and serve as sandwiches or spread on crackers (I like Triscuit or Ritz).

Refrigerate any leftovers.

Source: Smoky Tuna Salad Recipe : Recipezaar
 
Macaroni Tuna Salad

8 oz of elbow macaroni, cooked and cooled
1 can of tuna, drained. I prefer the chunk lite.
1 medium diced onion
1 medium diced bell pepper
1 tablespoon of dill relish
10 olives, sliced
1/4 cup of Mayonnaise
1/4 cup of Miracle whip
1 teaspoon of horseradish
Salt and pepper to taste

Combine all of the above ingredients in a salad bowl and mix very well to combine and coat all the pasta with the dressing. Refrigerate for several hours before serving.

I like to garnish the top of my salad with fresh dill if I have it on hand. Parsley is a good alternative.
 
Stuffed Tomato Tuna Salad

Slice a good sized tomato like a beefsteak in half, clean out the inside pulp. Lightly salt the inside shell and invert on a paper towel to draw out moisture.

For the salad
1 can of tuna in oil, drained
As much fresh dill to taste
6 pitted black olives diced
2 tablespoons of a olive oil, vinegar and lemon vinaigrette.
Salt and pepper to taste

Combine the ingredients for the salad and fill the tomato shells with it. refrigerate to let the flavors combine for about 15-20 minutes.

I like to use the meat of the tomato in my own tomato but it does add a bit to much moisture.
 
The Ironic Chef said:
Has anyone tried the tuna that comes in a pouch yet? I'm just wondering if it's just the same product in different packaging.
Click to expand...
Same product, less liquid, less product, higher price. I've bought it on special a couple times and each time when I open it up I ask why I bought it.

If you are going to make a fancy presentation, it is chunkier than my usual cheap can of flakes, and the shape of a small fish fillet if you slide it out of the pouch.
 
I love to get good tuna in olive oil and ciabatta buns if I can find them.
I prefer the olive oil mayo. Add some green leaf lettuce, fresh tomato, salt and pepper. Makes a great sandwich. I love olives and a pickle on the side.
 
For A Change Of Pace

Take your favorite crabcake recipe and substitute canned tuna for the crab.
 
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