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Have dinner on the table in twenty minutes with this creamy, stove top tuna noodle casserole.
This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
Here's a super tasty spread that can be made ahead with a few ingredients that you might already have on hand.
The sauteed, soy- and sesame-drizzled tuna is accompanied by noodles dotted with fresh shiitake mushrooms and snow peas in a gingered oyster sauce. Start the noodles first, and as they cook, prepare the fish. A tangy cucumber salad would nicely round out the menu.
Canned tuna is mixed with bread crumbs and Asian-style sauces to make tasty little fried patties.
A sweet and creamy tuna salad with crabmeat, chopped egg, pickle relish and onion. Seasoned with dill weed and yellow mustard. Great on crackers or to use as a sandwich filling.
This is a tuna casserole that even my picky family loves! The potato chips give the casserole a crunchy crust.
If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread.
These burgers are easy, different, and deee-licious. Ground round is mixed with tuna, onion and sweet relish to form a burger that is sure to delight your senses. These can also be fried in a non-stick skillet without any oil.
