tuna

Tuna au Poivre With Red Wine Sauce

tuna,

Salt

garlic cloves,

coriander seeds, lightly toasted and ground

fennel seeds, lightly toasted and ground

black peppercorns

olive oil

butter

shallots, finely diced

red wine

chicken broth

Make and share this Quick and Easy Tuna Salad Sandwich for Kids of All Ages recipe from Food.com.

Quick and Easy Tuna Salad Sandwich for Kids of All Ages

mayonnaise

sweet pickle relish

lettuce

American cheese

bread

Mix well and taste. Add more mayo or pickle relish if necessary.

Just like the title, this is quick and easy and good! I didn't have any lettuce handy but love lettuce on tuna sammies. Thanks jmdrag for sharing the simple treat. Made for Cookbook Tag.

What makes the best ever tuna sandwich? It's all in the combination of ingredients—the best tuna you can find, cottage cheese and mayo, and good use of fresh dill, parsley, and more. 

Best Ever Tuna Salad Sandwich

(5 tuna fish

cottage cheese

red onion

celery stalk, finely chopped (about 1/2 cup)

capers

lemon juice

dill

parsley

Dijon mustard

bread,

Lettuce and sliced tomatoes (optional)

"Do you use small or large curd cottage cheese, and is it the thicker consistency, or the kind with more liquid?\r\nThanks! I am making this tomorrow."

"This recipe has become my go-to recipe for tuna salad. It is so delicious and so much better than the plain tuna salad I grew up eating. It takes a little more effort to make, but it’s worth it. The fresh parsley and capers make it taste so fresh! The only thing I change is that I use lime juice instead of lemon, simply due to personal preference. My husband says I’m obsessed and teases me because I eat 3 of them at a time! Anyway, I just wanted to say thank you so much for sharing. This has become a family recipe for us."

Mix: In a medium bowl, mix all of the ingredients until combined.

Serve: Serve tuna salad on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.

"Looking at the ingredients, I knew I had to try this! The interesting combination of ingredients was delicious! I do like relish and diced dill pickles in mine for a bit of sweetness and crunch, absolutely perfect!"

"Fantastic!! I love tuna but was really bored with every day tuna salad and was looking for something to up the flavor. First time I made had everything but the capers and knew I would miss that flavor. Have since bought capers and have followed this to the T and it is soooo good! So glad I found this recipe.  Need to try it with tuna packed in oil (have been adding extra virgin olive oil and use mayonnaise with olive oil). Never liked it as a kid, but maybe time to try again. Thanks!"

"I’ve made this three times now and we love it more each time."

This was one of Julia Child’s favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann’s). Her longtime assistant, Stephanie Hersh, said, “The rest was up for grabs.” Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you’ll have Julia’s midday signature.

Tuna-Salad Sandwich, Julia Child Style

celery

pepper,

chives

toasted English muffins (preferably Bays) bread

lettuce leaves,

tomato

onion (optional)

Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you’d like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you’re using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it’s made, but it’s even better after a couple of hours in the fridge.

When you’re ready to serve, spread the muffins or bread with a little mayonnaise. If you’re using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you’re using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.

Sicilian tuna pasta

300 g dried pasta shells

baby capers

500 g ripe mixed-colour cherry tomatoes

oregano

x tuna

The best and easy patties made with canned tuna, lemon juice and zest, garlic, onion, breadcrumbs, eggs, mayo and shredded Parmesan. Quick and delicious tuna cakes for lunch or light dinner! More easy recipe: www.crunchycreamysweet.com

Lemon Garlic Tuna Cakes recipe

garlic

white onion

salt

black pepper

lemon zest

breadcrumbs

mayo

Parmesan cheese

olive oil (divided)

Start by draining canned tuna from water. I use a small colander to do that.

Next, combine it with garlic, onion, salt and pepper, lemon juice and zest, egg, breadcrumbs, mayo, 1/4 cup of grated Parmesan cheese and dried parsley. Mix well.

Combine remaining breadcrumbs and grated cheese in a shallow dish. Scoop 1/4 cup of tuna mixture, form into a patty and lightly coat with breading mixture.

Fry cake in pan with oil, until nicely browned on each side. Remove from pan and let rest for 5 minutes. Serve with spinach or other greens, additional lemon wedge or even simple aioli.

These easy-to-make tuna patties make a perfect lunch or dinner for a busy day. Enjoy with a squeeze of lemon!

Healthy Tuna Patties

water

eggs

red onion, (chopped)

garlic powder

oil (for cooking)

Stir everything together in a medium mixing bowl until well combined.

Form small patties with your hands (about 1 1/2 inches in diameter).

Cook in a skillet using a heart healthy oil.

Top with fresh, chopped onion, fresh parsley and serve with a lemon wedge.

https://content.jwplatform.com/videos/DKhXqman.mp4

Clean Eating Tuna Patties

Zucchini Tuna Fritters

zucchini

(2 ounces)

Pasta with a light and creamy sauce, tender chunks of tuna, and peas is ready in about 15 minutes start to finish. This is the kind of recipe that I wish I'd known in college. All it takes is a single large skillet or pot, one burner or hot plate, a bowl, and a fork. That's it.

Easy One-Pot, No-Knife, Lighter Tuna Noodle Casserole Recipe

egg noodles

Kosher salt

crème fraîche

cornstarch

juice

peas

parsley leaves

Extra-virgin olive oil, for drizzling (optional)

potato chips, for topping (optional)

Place noodles in a large saucepan or skillet and cover with room temperature tap water by 1 inch. Season lightly with salt. Bring to a boil over high heat and cook, stirring occasionally, until almost done (follow package directions for cook times). Drain all but 1 cup of water. Return to high heat and simmer until water is almost completely reduced.

Meanwhile, combine crème fraîche, egg, cornstarch, and 1 tablespoon lemon juice in a medium bowl and whisk with a fork or whisk until homogenous.

When noodles are cooked, add crème fraîche mixture to skillet and cook, stirring and tossing constantly, until sauce thickens and coats noodles. Season generously with black pepper and salt. Off heat, gently fold in tuna, peas, parsley, and remaining lemon juice until warmed through. Serve immediately drizzled with extra-virgin olive oil and sprinkled with crushed potato chips, if desired.

Add a few fresh ingredients to ones in your pantry, and this Tuscan Tuna and White Bean Salad from REDBOOK is a snap.

Tuscan Tuna and White Bean Salad

white cannellini beans

c. thinly sliced red onion*

c. diced plum tomatoes*

c. pitted kalamata olives

tbsp. chopped Italian parsley*

lemon juice*

lemon zest*

c. torn arugula leaves*

flatbreads

More Pantry Staples

fresh ingredients to pick up

Quick, easy, delicious tuna patties! Best thing you can make with canned tuna. Kid-friendly, Budget-friendly.

Tuna Patties

water (or liquid

chives, green onions, or shallots

Salt and black pepper

extra virgin olive oil

Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Form into patties, chill: Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

Sauté in skillet: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
 
Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

"Very good, they fell apart easily, next time I’ll try adding another egg."

"Loved them, I used less potato but still tasted beautiful. Thank you"

"Yes and it was so good....new recipe for me and I was a bit in doubt but it turned out to be a recipe that I will pass on!  Can’t wait to make it again....a real suggestion is to make it ahead and refrigerate the patties at least an hour before....better to fry them easier....great recipe to go to with canned tuna!"

"I made these and added chopped French's Fried Onions, garlic, smoked paprika, and bread crumbs. They came out great!"

"I used Old Bay seasoning instead of salt and used canned solid white albacore tuna in water.\r\n\r\nChilling for an hour is  very important.\r\n\r\nThese were excellent!"

https://www.simplyrecipes.com/video_src?vid=5761255980001

Sneak some extra veggies into your day with this creamy tuna and mushroom pasta bake.

Creamy tuna and mushroom pasta bake

Barilla Penne Rigate

brown onion, finely chopped

mushrooms, thinly sliced

baby spinach leaves

jar Coles Brand Pasta Bake Tuna Bake Sauce

can Sirena Tuna

(100 grams) Coles Brand Australian Shredded Mozzarella

flat-leaf parsley, chopped

This recipe is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar) you'd like.

Anything-Goes Green Goddess Salad

herbs

Tbsp. olive oil

Tbsp. capers

lemons, divided

avocado

Bibb, butter, romaine, or iceberg lettuce

Potato chips (for serving)

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar) you'd like, which means you're never more than a whiz away from a batch. Mix it into shredded poached and chilled chicken breasts, high-quality canned tuna, chickpeas, or boiled-and-chopped eggs.

Bon Appétit

Combine 3 (heaping) cups tender herbs (such as dill, parsely, cilantro, basil, mint, tarragon, and/or chives), ½ cup mayonnaise,  ½ cup plain whole-milk yogurt (or sour cream, buttermilk, crème fraîche, or labneh), 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a big pinch of kosher salt in a blender.

Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green, and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.

If using 2 chilled cooked medium skinless, boneless chicken breasts (about 1 lb.), slice against the grain 1" thick. Tear each slice into bite-size pieces. If using one 15-oz. can chickpeas, drain and rinse well. If using 8 boiled eggs, peel and cut into bite-size pieces. If using three 5-oz. cans oil-packed tuna, drain and flake with a fork into bite-size pieces. Place protein of choice in a medium bowl.

Add ¼ cup dressing to protein and mix well to combine. Place remaining dressing in a small bowl and set aside for serving.

Remove any leaves attached to 2 celery stalks. Thinly slice stalks on a diagonal and mix into salad. Season with salt and pepper. Top with any celery leaves.

Cut 1 ripe avocado in half. Remove pit, scoop flesh out of skin, and cut into ½"-thick wedges.

Separate leaves of 1 head Bibb, butter, romaine, or iceberg lettuce. Wash and dry leaves thoroughly.

To serve, place bowl of salad and reserved dressing on a platter and arrange lettuce, avocado wedges, and a big pile of potato chips around. Slice remaining 1 lemon into wedges. Drizzle a bit of juice over avocado. Arrange lemon wedges on platter. Season avocado with some salt and a crank or two of pepper.

"Puttanesca" literally translates to "in the style of prostitutes," supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.

Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Recipe

(225 grams) dried spaghetti

(90 milliliters) extra-virgin olive oil, divided

garlic,

anchovy

red pepper flakes

olives

(30 grams) finely grated Pecorino Romano

(5-ounce; 140 grams) can oil-packed tuna (optional)

Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.

Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.

Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).

Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.

Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.

Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.

Made with fresh fish, herbs and spices, these tuna meatballs are just as tasty as the meaty version

The best tuna meatballs (Le migliori polpette di tonno)

onion

x 400 g good-quality tinned plum tomatoes

sea salt

red wine vinegar

pine nuts

level cinnamon

flat-leaf parsley chopped

g breadcrumbs

g Parmesan freshly grated

free-range eggs

lemon

Olive oil–packed tuna can get pricey; we also recommend using deboned canned sardines for this pasta recipe.

Linguine with Anchovies and Tuna

olive oil, divided

garlic cloves, 5 sliced, 1 whole

¼ teaspoon smoked paprika

tomatoes

kale,

linguine or other long strand pasta

6.7-ounce jar oil-packed tuna, drained

Heat 4 Tbsp. oil in a large skillet or pot over medium. Cook anchovies and sliced garlic, stirring occasionally, until anchovies are mostly dissolved and garlic is soft (do not let it brown), 6–8 minutes. Add red pepper flakes and paprika and cook, stirring, just until fragrant, about 30 seconds. Add tomatoes, crushing with your hands as you go. Break up with a wooden spoon until no large pieces remain; bring to a simmer and cook, stirring occasionally, until reduced to a very thick sauce, 20–25 minutes. Add a splash of water to loosen; reduce heat to low and keep warm.

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