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.
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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.
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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
oil
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.
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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
Dressing:
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.
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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.
