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