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Old 05-24-2006, 06:04 PM   #21
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Join Date: May 2006
Location: Long Island, NY
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Mom used to make this for us as children and I did it later on when I learned to cook. Open up a can of tuna fish and drain out the juice. put the tuna fish in a bowl. Chop up a tomatoe and some onion and add to the bowl. Throw in some salt and pepper. Next crack 3 or 4 eggs into the bowl and mix everything together. Heat some oil in a skillet and add the mixture and let cook till eggs set, constantly stirring so that eggs scramble. Once eggs are cooked serve and eat. I use it as a breakfast side dish, usually when I make pancakes and drizzle some syrup onto the tuna and eggs. Got a buddy of mine cooking it at his household too back in my high school days so I guess it must be pretty good.

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Old 05-24-2006, 07:04 PM   #22
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Tuna and Avocado Stuffed Shells
Serving Size : 4

8 jumbo shells
8 ounce tuna fillet, cooked and broken into small chunks*
1 medium avocado, halved, seeded, peeled, and coarsely chopped
3 tablespoons walnut oil or cooking oil
3 tablespoons lemon juice
2 tablespoons snipped fresh chives
1 tablespoon Dijon mustard
1 cantaloupe, cut into wedges

Cook pasta shells according to package directions. Drain; rinse with cold water. Drain; set aside.

Mix together tuna, avocado, oil, lemon juice, chives, and mustard. Spoon about 1/4 cup of the tuna salad mixture into each shell. Arrange 2 filled shells per serving with a cantaloupe wedge on each plate.

*Note: To cook tuna fillet, rub with cooking oil. Grill fish on rack of an uncovered grill directly over medium to medium-hot coals 8 to 12 minutes, turning once, until fish just flakes with a fork. Cover and refrigerate until cool enough to handle.


Tuna Waldorf Salad
Serving Size : 6

2 Cans (6-oz.) Tuna, drained and chunked
2 Tbsp. Lemon juice
1/3 cup Raisins
1/2 cup Mayonnaise
1/4 tsp. Ground cinnamon
3 Apples, medium, cored, and cubed
1 cup Celery, chopped
1/3 cup Walnuts or pecans, chopped
1/4 cup Milk
To taste Sugar (optional)

Toss together apples and lemon juice. Add celery, raisins, walnuts, and tuna; toss gently. In a medium bowl, combine mayonnaise, milk, and cinnamon; blend well. For a sweeter dressing, add sugar. Pour dressing over apple-tuna mixture; toss gently to coat.


Tuna Balls - Polpette di tonno

1-3/4 cup tuna fish packed in olive oil
1 cup ricotta cheese
1 egg
3/4 cup fresh grated parmesan
1/4 tsp. thyme
1 cup ground dry bread crumbs
salt to taste

Mix the ricotta, egg, parmesan and thyme. In a food processor blend the tuna until smooth. Drain the excess oil before blending. Mix the tuna into the ricotta mix with a pinch of salt.

Prepare a plate with the dry bread crumbs. Gently roll the tuna into one inch balls and then roll them in the bread crumbs. Heat a nonstick frying pan with olive oil. Fry them on both sides taking care when you turn them as they are
very delicate.

Place them a plate covered with paper towels to absorb the excess oil and let them cool a few minutes. Serve as an appy or with salad as a main course.

Optional: chopped parsley, chopped almonds, chopped onions.


Tuna Salade Niçoise

Serving Size : 6

5 new red potatoes (unpeeled), 1-1/2 lb (750 g)
1 lb (500 g ) green beans, trimmed
5 plum tomatoes
Half small red onion
4 hard-cooked eggs
1-1/2 lb (750 g ) fresh tuna fillet (or about 3 can 6 1/2 tuna, drained)
2 tbsp (25 mL ) extra-virgin olive oil
Pinch each salt and pepper
1/3 cup (75 mL) Niçoise or other black olives

1/4 cup (50 mL ) red wine vinegar
1 tbsp (15 mL ) Dijon mustard
1 clove garlic, minced
2 tsp (10 mL ) anchovy paste
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL ) extra-virgin olive oil

Dressing: Whisk together vinegar, mustard, garlic, anchovy paste, salt and pepper; gradually whisk in oil until blended. Set aside.

In saucepan of boiling salted water, cook potatoes just until tender, 20 to 25 minutes. Remove with slotted spoon; let cool slightly. Cut into quarters.

In same pan, cook green beans until tender-crisp, 5 to 7 minutes. Drain and cool in cold water; drain well. Cut each tomato into 6 wedges. Slice red onion. Peel off eggshells; cut eggs into quarters.

Brush both sides of tuna with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until firm and pink outside yet still rare inside, 6 to 8 minutes. Cut into 1/4-inch (5 mm) thick slices. Arrange tuna on platter along with potatoes, beans, tomatoes, onion, eggs and olives; drizzle with dressing.

Tuna Stuffing Burgers
Serving Size : 4

2 cups Stuffing Mix for Chicken in a Canister
2 tsp. butter or margarine
3/4 cup finely chopped mushrooms
1 can (6 oz.) solid white tuna, drained, flaked
1/4 cup Shredded Parmesan Cheese
1/4 tsp. black pepper

Prepare stuffing mix as directed on pkg.; set aside.

Melt butter in nonstick skillet on medium heat. Add mushrooms; cook and stir 3 min. or until tender. Place in large bowl. Add prepared stuffing, tuna, cheese and pepper; mix well. Shape into 4 patties. Cook in skillet 3 to 4 min. on each side or until heated through. Serve in split hamburger buns with lettuce and tomato slices, or over torn mixed greens.
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Old 05-25-2006, 07:00 AM   #23
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i've added a little dab of mayo, lemon juice, black pepper, garlic powder, & onion. delicious with toasted bread.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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Old 05-25-2006, 07:07 AM   #24
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Tuna casserole

can of tuna
1 can
cream of mushroom soup
frozen english peas
egg noodles
1/3 cup milk
3 cups cheddar cheese

cook the noodles for 8 mins with the peas,drain
combine rest of ingrdients
top with 1 cup of the cheese

bake in a 370 degree oven for 30-40 mins.
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