Recipes Collection: tuna

Showing posts with label tuna. Show all posts

Wednesday, April 9, 2014

Brauðterta – Icelandic style sandwich loaf Tuna egg

3 layers of bread (refer to the first sandwich loaf post for more information)

200 g mayonnaise
100 g sour cream
5 hard-boiled eggs
200 g canned tuna
1 medium onion
Aromat or Accent (may be left out or replaced with garlic powder)

Mix together mayo, cream and Aromat. Mash the eggs with a fork and drain the tuna well. Chop the onion very finely. Mix everything together and layer between the bread slices. Also put some spread on the ends and sides of the loaf and decorate with tuna, egg slices, and salad leaves.

Sunday, March 16, 2014

The Tuna Melt – Open Face Insert Hypocrisy

If you watch as much food television as I do, then I’m sure you’ve heard a celebrity chef or two, pontificating about the horrors of combining cheese and fish. They say it’s never acceptable, no exceptions, never, ever.

Of course, after the show ends, they have a couple beers and head for their favorite late-night diner, where they enjoy delicious tuna melts. Those hypocritical bastards. I’m not saying to start pouring nacho cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best to never say never.

As I mention in the video, this will only be as good as your tuna, so use something nice. You know I’m a Tonino man, but any imported, olive-oil packed brand should work fine. By the way, I enjoy the classic, toasted sandwich-style tuna melt a great deal, but this open face version is a little easier to execute, and perfect for larger groups, since you can fit a bunch on a pan.

Whether you use my formula or embellish to your tastes, I really hope you give these a try soon. And, if you know any celebrity chefs, invite them over and see if you can get them to admit this totally works. Enjoy!

Ingredients for 2 large tuna melts:

2 thick slices of Italian or French bread

2 tbsp soft butter

6.5 oz jar of oil-packed tuna, drained

2 tbsp small diced celery

1 tbsp minced green onion

2 tsp capers

1 tsp hot chili sauce or other hot stuff to taste

salt and pepper to taste

2 tbsp mayonnaise, or more to taste

about 1/3 cup shredded or crumbled fresh mozzarella

1/4 cup shredded sharp cheddar cheese

cayenne to taste

Tuesday, February 25, 2014

SANDRA’S AWESOME ALBACORE TUNA NOODLE CASSEROLE

My reaction to past recipes Ive tried is that they tend to be too dry,
hence this updated and enhanced version thats superbly delicious...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 45 Mins.

INGREDIENTS

*Pasta and Peas:
4 cups (10 oz.) dry egg noodles, prepared according to package directions
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained ~ Optional
--(We like using medium, but use mild if you like yours less spicy)
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup medium cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon dried thyme
1 teaspoon old bay seasoning
1 (9 oz. can) albacore tuna in water, drained

****Topping:
1 cup french fried onions, crushed

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil; set aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add onions, celery, crimini mushrooms and saute until onions are translucent. Add garlic, sea salt and ground pepper, to taste; saute 30 seconds longer, and remove skillet from heat.

In a large bowl, mix together chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, thyme, and old bay seasoning. Gently fold in drained noodles, peas, and tuna. Transfer mixture to prepared baking dish.

Crush french fried onions (they now make cheddar flavored ones...those work too), sprinkle evenly over top. Cover, and bake for 30 minutes, then uncover and continue baking for 15 minutes, until heated through and top is golden. ~ Enjoy!

Pipin Hot out of Oven...

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Tip: I like to serve this Albacore Tuna Noodle Casserole with Sandras Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandras Organic Fall Herb Garden Salad
with Lemon-Honey-Dijon Vinaigrette