Tuna and Macaroni Salad
1 pound elbow macaroni
2 6 1/2 oz. cans tuna in water, drained, flaked
1 clove garlic, minced
1 t. lemon juice
1 c. small broccoli florets
1 small zucchini or summer squash, peeled, diced
2 T. fresh basil or parsley, chopped
low fat mayonnaise
In large pan, bring water to a boil and cook macaroni. While macaroni is
cooking, prepare other ingredients, except mayonnaise and add to large bowl.
When macaroni is done, drain and add to large bowl. Stir well. Add desired
amount of mayonnaise and stir until well combined. Cover and refrigerate for
several hours, until well chilled. Serves 6 to 8.
Tuna and Cabbage Salad
1/3 c. apple cider vinegar
1/4 c. extra virgin olive oil or light salad oil
1 1/4 t. salt
1/2 t. black pepper
1 6 1/2 to 7 oz. can tuna in water, drained, flaked
1 1 pound head red cabbage, diced
1/2 c. black olives, pitted, sliced
1/4 c. parsley, minced
1/2 small head Boston lettuce, separated into leaves
1 hard-cooked eggs, cubed
About 30 minutes before serving: In small bowl with wire whisk, mix cider
vinegar, olive oil, salt and pepper. In large bowl, combine tuna, cabbage,
olives and parsley. Drizzle 2/3 of the vinegar mixture over tuna mixture and
mix well. Line 4 single serving plates with lettuce leaves. Arrange eggs in a
single layer on lettuce. Drizzle remaining vinegar mixture over lettuce and
eggs. Spoon tuna salad over eggs. Serves 4.
Nutritional information per serving: 310 cal.
Tuna Rice Salad
1 c. brown or white rice, cooked, cooled
1 4 oz. can tuna in water, drained and flaked
1/2 c. carrots, shredded
1/4 c. celery, diced
2 T. scallions, finely sliced
Lemon Dressing, as desired
In medium bowl, combine all ingredients. Cover and chill 2 to 3 hours
before serving. Serves 2 as a light main course.
Tuna Salad
1/2 c. celery, finely diced
1/2 c. cucumber, peeled, diced
1 c. small peas, cooked, drained
2 large hard-cooked eggs, sliced
1/4 c. low fat mayonnaise
1 t. French's yellow mustard
lettuce leaves for garnish
In large bowl, combine celery, cucumber, peas and eggs. In separate
small bowl, whisk mayonnaise into mustard. Add mayonnaise mixture and
tuna to celery mixture. Mix until well combined. Place lettuce leaves on 4
serving plates. Mound tuna salad onto lettuce leaves. Makes 3 c. Serves 4
Florentine Tuna Casserole
1/4 c. white onion, minced
1 small garlic clove, minced
2 t. unsalted butter
1 6 1/2 oz. can tuna, drained, flaked
1 10 3/4 oz. can Campbell's Cream of Celery soup
2 T. pimiento, diced
1/4 t. Italian seasoning
1/4 t. low sodium soy sauce or Worcestershire sauce
2 c. green spinach noodles, cooked, drained
1/2 c. walnuts, chopped
3/4 c. Mozzarella cheese, shredded
In 1 1/2 quart casserole dish, place onion, garlic and butter. Cover and
microwave on high 1 minute. Stir in tuna, soup, pimiento, seasoning, soy
sauce or Worcestershire and noodles. Recover and microwave on high 4
minutes. Stir, recover and microwave 3 minutes more. Sprinkle walnuts
and cheese on top. Recover and microwave 1 minute. Serves 4 to 5.
Macaroni and Tuna Au Gratin
1/2 pound macaroni
12 to 14 oz. tuna
1 T. unsalted butter
1 T. all-purpose unbleached flour
2 c. low fat milk
2 T. bread crumbs
Parmesan cheese
In large pan, over high heat, boil macaroni until desired tenderness. While
macaroni is cooking: In a large sauce pan, over medium high heat, make a
sauce with butter, flour and milk. Cook 5 minutes. Add tuna and stir. When
macaroni is done, drain and add to sauce. Stir well to combine. Pour into
baking dish. Sprinkle with bread crumbs and Parmesan cheese. Bake 10 to
15 minutes in preheated 425 degree oven or until golden on top. Serves 4.
Tuna Chip Casserole
1 10 3/4 oz. can Campbell's Cream of Mushroom Soup
3/4 c. low fat milk
1 6 1/2 oz. can of tuna, drained, chunks broken up
2 c. crushed plain potato chips with 1/4 c. reserved
Romano cheese
Preheat oven to 375 degrees. Spray 1 quart casserole dish with no-stick
cooking spray. in large bowl, add soup and milk. Stir until well combined.
Add tuna and stir. Add 1 3/4 c. chips and stir only until combined. Pour into
casserole dish. Sprinkle remaining chips and Romano cheese on top. Bake for
25 to 30 minutes. Serves 4 to 6.
Tuna Loaf Special
1 13 oz. can tuna, drained
2 c. fresh bread crumbs
1/2 c. low fat milk
1 T. lemon juice
1/4 t. dill weed
1/4 t. Frank's Hot Sauce
6 eggs, whites only, divided in half
2 slices fresh lemon, halved
Preheat oven to 375 degrees. In large bowl, mix first 7 ingredients and 3
egg whites. With mixer, beat remaining 3 egg whites until stiff. Fold into tuna
mixture. Spoon into 8 1/2 inch by 4 1/2 inch greased loaf pan. Add lemon
slices on top of loaf for garnish. Bake for 35 minutes. Serves 5.
Nutritional information per serving: 365 cal.
** 20
Joan's Open-faced Cheese and Tuna Sandwiches
1 small can tuna
1 c. Romano cheese, shredded
3 hard cooked eggs, whites only, chopped
2 T. white onion, chopped
2 T. green olives, stuffed with pimento, halved
2 T. green pepper, chopped
1 c. low fat mayonnaise
1 dozen hamburger or hot dog buns
Mix all above ingredients, except buns, in medium bowl. Cover and
refrigerate about 2 hours for flavors to develop. When ready to prepare:
Preheat oven to 400 degrees. Separate buns to make 24 halves. Butter
opened buns. Add tuna to mixture and stir well. Spread mixture liberally on
or more.
Tuna in Pita Pocket
2 whole wheat pita breads
1 6 1/2 to 7 oz. can tuna, drained
1/3 c. carrot, shredded
1/3 c. zucchini, shredded
1 small red apple, peeled, cored, finely chopped
3 T. green onion, sliced
4 t. low fat mayonnaise
1 t. Dijon mustard
1 t. poppy seeds
parsley and radish slices for garnish, if desired
Cut pita bread in half, open to form pocket. Place on serving plates. In
large bowl, combine all other ingredients. Fill pockets with tuna mixture.
Garnish with parsley and radish slices. Serves 2 to 4.
Baked Tuna and Macaroni
1 can Campbell's Cream of Mushroom Soup
1/2 c. low fat milk
1 1-pound elbow macaroni, cooked, drained
1 can tuna
2 T. unsalted butter
3/4 c. plain bread crumbs
parsley for garnish
Preheat oven to 350 degrees. In large bowl, add soup and milk. Stir until
smooth. Add macaroni and tuna. Mix well. Spoon into buttered casserole
dish. In small skillet, over medium high heat, melt butter. Add bread crumbs
and stir until crumbs are thoroughly coated. Spread over top of casserole.
Cover and bake 30 to 40 minutes. Serves 6 to 8.
Tuna Quiche
1 baked pie crust in 9 inch pie pan
3 T. unsalted butter
1 medium white onion, diced
1 small green pepper, diced
1 6 1/2 to 7 oz. can tuna, drained, coarsely flaked
8 eggs, whites only
1 c. half and half
Preheat oven to 425 degrees. Coat pie crust with butter. In 2 quart sauce
pan, over medium heat, add butter, allow to melt. Saute onion and pepper
until tender, stirring occasionally. Remove sauce pan from heat. Stir in tuna.
Spoon into pie crust. In medium bowl, beat eggs and half and half. Pour egg
mixture into pie crust. Bake 15 minutes, uncovered. Turn oven temperature
down to 325 degrees. Bake 35 minutes, uncovered or until knife inserted
into center comes out clean. Serves 6.
Nutritional information per serving: 780 cal.
Tuna Salad
1 6 1/2 oz. can tuna, drained
1 t. lemon juice
1 t. white onion, minced
1 c. celery, diced
low fat mayonnaise
In medium bowl, mix tuna, lemon juice, onion and celery. Chill for 1 hour
or overnight. When ready to serve: Drain any excess liquid. Mix in enough
mayonnaise to moisten. Can serve on toasted bread or mixed greens.
Tuna Logs
1 6 1/2 to 7 oz. can tuna, drained
2 eggs, whites only
3/4 c. fresh unseasoned bread crumbs
2 T. tartar sauce
1 T. white onion, grated
2 T. light vegetable oil
4 frankfurter rolls
shredded lettuce
chili sauce
pimento-stuffed olives
dill pickles
cherry peppers
In medium bowl with fork, finely flake tuna. Stir in egg, bread crumbs,
tartar sauce and onion. Divide into 4 sections. Shape into 4 5 inch long
logs. In 10 inch skillet, over medium heat, add oil and allow to heat for 1 or
2 minutes. Add logs and cook, turning with spatula, until browned all over.
Drain on paper towels. Place frankfurter rolls on serving plates and line
rolls with lettuce. Add logs and top with chili sauce. Serve with olives, dill
pickles and peppers on the side. Serves 4.
Tuna Loaf Special
1 13 oz. can tuna, drained
2 c. fresh bread crumbs
1/2 c. low fat milk
1 T. lemon juice
1/4 t. dill weed
1/4 t. hot pepper sauce
6 eggs, whites only, separated in half
half slices of lemon for garnish
Creamy Pea Sauce
Preheat oven to 375 degrees. Spray a 8 1/2 inch by 4 1/2 inch loaf pan
with no-stick cooking spray. In large bowl, mix first 7 ingredients and egg
whites of 3 eggs. With electric mixer, beat egg whites of remaining 3 eggs
until stiff. Fold into tuna mixture. Spoon into loaf pan. Bake for 35 minutes
or until knife inserted into loaf comes out clean. While tuna loaf is baking,
make the Creamy Pea Sauce.
Creamy Pea Sauce
2 T. unsalted butter
2 T. all-purpose unbleached flour
1 1/2 c. low fat milk
1 c. frozen peas
In sauce pan over medium heat, melt butter. Stir in flour until blended.
Slowly stir in milk. Cook until thickened. Stir in peas. Pour into food
processor and process until smooth. Pour back into pan and allow to heat
and thicken.
When loaf is done, remove from oven. Place on serving platter. Pour
sauce over loaf. Any remaining sauce can be served on the side. Garnish loaf
with lemon slices. Serves 5.
Nutritional information per serving: 365 cal. per serving.
Tuna on Toast
1 can mushroom soup
1/2 c. low fat milk
2 T. pimento, chopped
6 hard-cooked eggs, whites only, chopped
2 small cans tuna, rinsed, drained
4 slices of toast
in medium pan, over medium heat, add soup and milk. Stir and heat to a
simmer. Add pimento, eggs and tuna. Heat through. Place toast on individual
serving plates. Spoon sauce over toast. Serves 4.
Tuna and Spinach Casserole
10 oz. fresh leaf spinach, rinsed, cut in bite-size strips
2 7 oz. can tuna in olive oil, drained but reserve 2 T.
3 T. all-purpose unbleached flour
1 pint half-and-half
2 oz. or 1/2 c. Swiss cheese, grated
2 T. unsalted butter
1 c. bread crumbs
In large pot, add spinach and enough water to cover. Bring to a boil and
boil for about 10 minutes. Drain. Place in bottom of buttered shallow 1 1/2
quart broiler-proof baking dish. In a medium pan, over medium high heat,
make a white sauce using reserved tuna oil, flour, half-and-half. Combine
well. Bring to a simmer. Allow to thicken a little. Add cheese and stir until
melted. Add tuna and stir until tuna is coated. Pour sauce over spinach. In
same pan, melt butter and mix with breadcrumbs. Sprinkle over tuna. Broil
until heated through and golden brown on top. Serves 4.
Rush Hour Supper Platter
1 quart mixed salad greens
3 c. white potatoes, cooked, sliced
2 c. green beans, cooked
2 medium tomatoes, cut in wedges
2 7 oz. cans tuna, rinsed, drained
1/2 c. black olives
1/2 c. red pepper, cut in strips
1 1/2 c. Italian salad dressing
On serving platter, arrange all ingredients and drizzle with salad
dressing. Serves 4.
** 10
Tuna Shell Casserole
1/4 c. unsalted butter
1/4 c. all-purpose unbleached flour
2 c. low fat milk
1/2 c. celery, sliced
2 1/2 c. shell macaroni, cooked, drained
2 6 1/2 oz. cans tuna, drained, flaked
1/2 c. carrots, chopped
1/2 c. Parmesan cheese, grated
Preheat oven to 350 degrees. In pan, over medium high heat, add butter,
flour and milk. Allow to heat for 1 minute, stirring constantly. Add macaroni,
tuna, carrots and 1/3 c. cheese. Stir well and allow to heat for about 2
minutes. Spoon into 2 quart buttered casserole. Sprinkle rest of cheese on
top. Bake for 30 minutes. Serves 8.
Tuna and Bean Salad
1 15 oz. can cannellini or butter beans, rinsed, drained
2 small tomatoes, chunked
1 3 1/2 oz. can tuna, drained, flaked
4 oz. green beans, cooked, cooled
1 T. red wine vinegar
2 T. extra virgin olive oil
handful of fresh chives or parsley, chopped
In a large bowl, mix beans, tomatoes and tuna. In a small bowl, mix
vinegar, oil and herbs. Add to bean mixture and toss. Cover and refrigerate
for 1 hour or longer for flavors to develop. Serves 4.
Tuna and Artichoke Salad
1 c. white rice, cooked
1 6 oz. jar marinated artichoke hearts, not drained
1/3 c. extra virgin olive oil
3 T. white wine vinegar
1 T. Dijon mustard
1 6 1/2 oz. can tuna, drained, coarsely flaked
4 small scallions, thinly sliced, about 1/2 c.
With a fork, remove the artichoke hearts. Cut them into halves or thirds
so they will be fairly even in size. Set aside. In a large bowl, add the
artichoke marinade that was left over in the jar, oil, vinegar and mustard.
Stir thoroughly to blend. Add the rice and stir. Allow to cool. When ready to
serve: Add the reserved artichokes, tuna and scallions. Toss well. Serve at
room temperature or chilled. Serves 4 to 6.
Ziti Tuna Salad
8 oz. ziti macaroni, cooked, rinsed, drained
1/2 c. mayonnaise
1 7 oz. can tuna, drained, flaked
1 10 oz. package frozen peas, cooked, drained
1/4 c. sweet pickle relish, drained
In a large bowl, lightly toss ziti, mayonnaise, tuna, peas and pickle
relish. Cover and refrigerate for a few hours to allow flavors to develop.
Serves 4.
Tuna Italiano
1/2 c. white onion, chopped
1/4 t. oregano
2 T. unsalted butter
1 can Campbell's Cream of Mushroom Soup
2 c. elbow macaroni, cooked, drained
1/2 c. tomatoes, chopped
1 6 1/2 oz. can tuna, drained, flaked
Parmesan cheese, grated
In a medium sauce pan, over medium-high heat, melt butter. Add
onions and oregano, Stir and cook until tender. Blend in soup and
remaining ingredients. Cover and reduce heat. Simmer for 20 minutes,
stirring occasionally. Sprinkle Parmesan cheese on top. Serves 3.
Southern Tuna Casserole
1/2 c. Quaker or Aunt Jemima Enriched White Hominy Quick Grits
1 2/3 c. boiling water
1/3 c. or about 3/4 stalk celery, chopped
2 T. or about 1/4 medium white onion, chopped
3 T. unsalted butter
1 6 1/2 oz. can tuna, drained, flaked
2 eggs, whites only, beaten
2 T. low fat milk
1/2 c. cracker or bread crumbs
Heat oven to 325 degrees. Spray 1 quart casserole dish with no-stick
cooking spray. In heavy sauce pan, bring water to a boil. Slowly stir in
grits. Return to a boil. Reduce heat. Cook for 2 to 5 minutes, stirring
occasionally. In a medium pan, over medium-high heat, add 1 T. butter.
Add celery and onion and saute about 3 minutes or until tender. In heavy
sauce pan, add celery mixture and tuna to grits. Stir in egg whites and milk.
Place in prepared casserole. In same medium pan, melt remaining butter.
Sprinkle crumbs over top of casserole. Drizzle melted butter over casserole.
Bake for 30 minutes. Serves 4.
Tuna and Macaroni Salad
3 pounds of elbow macaroni, cooked, drained, cooled
2 cans tuna, drained
1 package frozen peas, thawed
1 large red onion, sliced, separated into rings, large rings cut in half
1 can beets, drained
2 carrots, peeled, grated
1 large cucumber, peeled, sliced thin
1 jar mayonnaise
1 large zucchini, peeled, sliced thin
Add all ingredients to a large bowl. Mix well. Cover and refrigerate for
several hours or over night for flavors to blend. Serves 10 to 12.
Tuna Almondine
2 envelopes unflavored gelatin
1/2 c. cold water
1 c. boiling water
2 8 oz. packages of cream cheese, softened
2 T. lemon jujice
1 small garlic clove, minced
1/3 c. green onions, minced
1 2 oz. jar of pimientos, chopped
2 7 oz. cans of tuna, drained, flaked
1 1/3 c. sliced almonds, lightly toasted
green onion slices, watercress and parsley for garnish
crackers or party breads
In large bowl, sprinkle unflavored gelatin over cold water. Let stand for
1 minute. Add boiling water. Stir until gelatin is completely dissolved. With
electric mixer or a food processor, blend in cream cheese until smooth. Stir
in lemon juice, and garlic. Fold in green onions, pimiento, tuna and 1/2 c.
almonds. Turn into 5 1/2 c. mold or a large bowl. Chill until firm. To serve,
remove from mold or bowl and place on top of watercress on serving platter.
Garnish with remaining almonds, green onion slices and parsley. Serve with
crackers or party breads. Serves 10 to 12.
Tuna Tubetti Pasta
1 pound penne pasta
1 c. heavy cream
grated zest of 1 lime plus 1 T. lime juice
1 pound tuna steak, cut into 1 inch cubes
1 T. fresh mint
1/4 c. pine nuts, toasted
In a large pot, bring water to a boil. Add pasta. While pasta is cooking:
In a sauce pan over high heat, bring cream, lime zest and juice to a boil.
Add the tuna cubes. Stir often and cook for 4 minutes or until tuna is slightly
firm. Add mint and cook 1 minute, stir frequently. Drain pasta if done and
reserve 1 c. of pasta water. Place pasta in large bowl. Add sauce to pasta.
If sauce is too thick, add a little of the reserved pasta water. Stir well.
Garnish with pine nuts. Serves 4.
Tuna and Eggplant Casserole
1 large eggplant, about 1 pound, peeled and cubed
1 c. red onion, chopped
3 T. unsalted butter
1 10 3/4 oz. can Campbell's Cream of Mushroom Soup
1 12 1/2 oz. can of tuna, drained
2 c. Cheddar cheese, grated
5 drops Tabasco sauce
2 t. Worcestershire sauce or low sodium soy sauce
3 c. cooked white rice
Preheat oven to 350 degrees. Spray large baking dish with no stick
cooking spray. In a large skillet, over medium high heat, melt the butter.
Cook eggplant and onions until tender crisp, about 5 minutes. Add soup,
tuna, 1 c. of cheese, seasonings and rice. Heat thoroughly. Add mixture to
baking dish. Top with remaining cheese. Bake, uncovered for 35 minutes.
Serves 6 to 8.