I am looking for a pampered cheif recipe for tune?

Question

I used to have a cook book from pampered cheif with a tune melt with cresent rolls and you used your pizza stone. If anyone has this recipe would you tell me what it is.

Yes I ment tuna, and papered chef. Also it was in a kids book and I think it was a tuna melt with cresent rolls.

Answer 1

I used to sell Pampered Chef, but do not remember a melt with Tuna - However, you can go to their web site pamperedchef.com and click on products then on recipes and then on search. This page will allow you to search for any recipe by a single ingredient or stone used. Hope this helps.

Answer 2

I LOVE Pampered Chef and it's not overpriced as it is high quality, with warranty and they have excellent recipes.

Everytime I have a recipe from them that I want to use and I can't remember which book it is in (they have so many!) I google it.

I found one using these ingredients called Mediteranean tuna wreath.

If this isn't the one I am sure you will be able to find it, since you know better what is included in the recipe. To google it though you have to make sure you spell the ingredients correctly.

Answer 3

Can't find a tuna melt recipe from Pampered Chef
Here is the website
http://www.razzledazzlerecipes.com/pampered-chef-recipes/index.htm

Answer 4

I think she means "Pampered Chef" and "tuna melt." As far as the recipe, I have no clue. Pampered Chef has nothing I need, and it is all very overpriced.

Answer 5

Broiled Fish Steaks with Garlic Lemon Sauce

1 1/2 to 2 pounds fish steaks (such as tuna or salmon)
Salt and freshly ground pepper, to taste
3 tablespoons bread crumbs
2-3 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon paprika
1/4 teaspoon dried tarragon
3 tablespoons white wine or fish stock

Season fish steaks on both sides with salt and pepper. Broil 3-5 minutes per side, depending on the thickness of the steaks. The fish should be firm to the touch.
Combine the bread crumbs, garlic, lemon juice, paprika and tarragon in a small bowl. Add the wine or fish stock and stir until thick and creamy.
Top the fish with the sauce immediately prior to serving.
Makes 4-6 servings.
http://www.razzledazzlerecipes.com/seafood-recipes/garlic-fish-steaks.htm

TUNA BURGERS WITH HORSERADISH-MUSTARD SAUCE

1 (14-OUNCE CAN TUNA, DRAINED AND FLAKED (I USE WHITE TUNA PACKED IN WATER)
¼ CUP REGULAR OR QUICK OATS
1EGG
1 SMALL ONION MINCED
1 CELERY RIB, MINCED
1 TSP DRIED DILL
½ TSP SALT (OR TO TASTE)
¼ TSP PEPPER (OR TO TASTE)
2 CUPS DRIED BREAD CRUMBS
½ CUP MAYONNAISE
2 TBS DIJON MUSTARD
1 TBS HORSERADISH (OR TO TASTE)
3 TBS VEGETABLE OIL

IN MEDIUM BOWL, COMBINE TUNA, OATS, EGG, ONION, CELERY, DILL, SALT AND PEPPER. MIX WELL. DIVIDE INTO 6 PATTIES ABOUT ½-INCH THICK. DREDGE IN BREAD CRUMBS TO COAT AND REFRIGERATE 30 MINUTES.

IN A SMALL BOWL, COMBINE MAYONNAISE, MUSTARD AND HORSERADISH. STIR TO BLEND WELL. SET SAUCE ASIDE.

IN A WOK, HEAT OIL OVER MEDIUM-HIGH HEAT UNTIL HOT, SWIRLING TO COAT SIDES OF PAN. ADD TUNA BURGERS, EXTENDING THEM UP SIDES OF WOK, AND COOK UNTIL GOLDEN BROWN ON BOTTOM, 4 TO 6 MINUTES TURN AND BROWN ON OTHER SIDE, 4 MINUTES.

SERVE WITH HORSERADISH-MUSTARD SAUCE ON THE SIDE.

SERVES 4
http://www.razzledazzlerecipes.com/seafood-recipes/tuna-burgers.htm

Mediterranean Tuna Wreath

2 packages (8 ounces each) reduced-fat refrigerated crescent rolls
1 can (6 ounces) water-packed tuna, drained and flaked
3/4 cup finely chopped red bell pepper
1 can (14 ounces) artichoke hearts in water, drained, divided
1 can (3 1/4 ounces) pitted ripe olives, drained and sliced
1 lemon
1 package (4 ounces) crumbled feta cheese
1 garlic clove, pressed
1 1/2 teaspoons Italian Seasoning Mix, divided
1 egg, separated

1. Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a large round pizza stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams. (Points will overlap in center; do not seal.)

2. Drain tuna. Finely chop bell pepper. Chop artichoke hearts. Slice olives. Using a lemon zester, zest lemon to measure 1 tablespoon zest. In a bowl, combine tuna, bell pepper, artichoke hearts, olives, lemon zest, feta cheese, garlic and 1 teaspoon of the seasoning mix; mix well. Using a scoop, scoop filling over seams of dough, forming a circle.

3. Beginning in center, lift one dough triangle across filling towards the outside. Next, lift one triangle from the outside across the length of the filling. Continue alternating triangles, slightly overlapping to form wreath. Tuck last end under first. Separate egg. (Discard yolk or set aside for another use.) Add remaining seasoning mix to egg white; beat lightly. Brush over dough. Bake 35-40 minutes or until golden brown. Cut and serve.

Yield: 10 servings or 20 sample servings

Cook's Tip: 1 can (6 ounces) chunk white chicken, drained and flaked, can be substituted for the tuna, if desired.

Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.
http://www.razzledazzlerecipes.com/pampered-chef-recipes/mediteranean-tuna-wreath.htm

Answer 6

what the heck is 'tune'?? or cheif, for that matter!!!!!!