I have some tuna (canned), what can I make with it?

Question

SERIOUS ANSWERS ONLY

Answer 1

Tuna Piccata Pasta Salad

INGREDIENTS
6 ounces angel hair pasta
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
1 tablespoon mayonnaise
salt and pepper to taste
6 tablespoons olive oil
1 (9 ounce) can solid white tuna packed in water, drained
2 teaspoons capers, drained

DIRECTIONS
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
In a large bowl, whisk together lemon juice, mustard, and mayonnaise. Season with salt and pepper to taste. Slowly whisk in olive oil. Add tuna, separating into thick chunks. Add capers, and stir to combine. Pour pasta into tuna mixture, and stir gently to combine. Cover, and refrigerate

Answer 2

You could make any number of things depending on what else you have. If you have Mac-n-Cheese, you could make Tuna Mac, just make the mac n cheese according to directions, then add the tuna, and if you want some frozen peas (first heat those up in the microwave with a little butter for a couple of minutes) then Voila! Meals served!
If you have cream of mushroom soup, and noodles, you could make Tuna Noodle Casserole. Add peas, too. It tastes good!
If you have spinich lettuce and like salads you could drain the tuna, pour it over the lettuce, add shredded cheese, sesame seeds, tomato, and italian dressing~Yum!
Or you could try my Yummy Tuna Favorite. Dump the tuna onto a plate, pat it together, drop some butter on top, a slice of American cheese, zap it in the microwave for a minute, stir it together, and use potato chips to scoop it up like a dip. Yummy Greasy Goodness!

Answer 3

Get some frozen puff pastry and let 1 sheet thaw while you make this filling for -
Tuna Turnovers

1 can tuna, VERY well drained
1/4 cup chopped onion
1 teaspoon dried dill weed
1 tablespoon parsley flakes (dry or fresh)
1/2 cup shredded cheddar or swiss cheese

Unfold and roll pastry to 12x12 inch square. Cut into 4 squares. Divide filling equally among the dough squares and fold diagonally. Press edges to seal. Bake at 400. for about 20-25 minutes until puffed and golden. Great with a salad for lunch.

Answer 4

The original canned tuna recipe-tuna casserole.Another easy hot dish is tuna gravy on toast-just make a cream sauce and add tuna.For cold dishes,there's tuna salad,pasta salad with tuna added or tuna sandwich.Or check out this commercial site for recipes.

Answer 5

I like tuna melts. Mix the tuna up with some mayo and then maybe some herbs, or some fried onions or whatever else you want in there. Then, you make it like a grilled cheese, but with tuna in there as well. You could also put sliced tomatoes, spinach, or other things in the sandwich that you like.

Answer 6

Tuna cassrole.Here is my recipe,1 or 2 cans tuna,1 can cream celery soup,OR cream mushroom soup.2 cups cooked egg noodles,one med. tomatoe sliced thinly.i cup cheddar cheese.combine all ingreidents except tomato and cheese in baking dish heat thoughly for 30-35 minutes 400* oven.take out layer tomatoes and cheese on top bake 15 ready to serve,seves 6.Enjoy!

Answer 7

quick for a hot day, cook macaroni, drain and rinse with cold water and refrigerate. mix tuna with some chopped onion and celery, add to the macaroni stir in mayo and enjoy.

Answer 8

Tuna ceasar salad sounds gross, but really yummy!

-Bagged Romaine Lettuce
-Bottled Ceasar Dressing
-Drained tuna
and toss!

Answer 9

*******SAUCY CANNED TUNA BAKE
2 c. Bisquick baking mix
1 c. shredded cheddar cheese (about 4 oz.)
1/2 c. cold water
1 (6 1/2 oz.) can tuna, drained
1 (2 1/4 oz.) can sliced ripe olives, drained (about 1/2 c.)
1/2 c. chopped celery
1/4 c. chopped onion
1 (2 oz.) jar diced pimiento, drained
1 (10 3/4 oz.) can condensed cream of celery soup
1/4 c. milk
Heat oven to 425 degrees. Grease square 9"x9"x2" pan. Mix baking mix, 1/2 cup of the cheese and the water until soft dough forms; beat vigorously 20 strokes. Pat dough in pan with floured hands, pressing 1/2" up sides.
Mix tuna, olives, celery, onion, pimiento and 1/4 cup of the soup; spread over dough. Bake until edges are light brown, about 15 minutes.
Heat remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally, until hot. Serve over casserole. 6 to 8 servings.

*********TUNA & VEGETABLE CANNELLONI
green beans
tomatoes
2 small cans tuna fish in oil
12 dry cannelloni
tomato sauce
mayonnaise
Prepare home made tomato sauce with olive oil, onion and canned crushed tomato.
Boil the cannelloni in salty water. Boil in vapor the green beans.
In a bowl place the the beans, add the finely cut tomatoes and mix in Modena vinegar and extra virgin olive oil, add the oregano, salt and pepper, 1 finely cut boiled egg, and the 2 tuna fish cans. Add the mayonnaise and mix everything together.
Place the 12 boiled cannelloni on a board and cover them with the mix.
Roll them and place them on a oven-resistant metallic container. Cover the cannelloni with the tomato sauce and put the on the pre-heated oven, maximum temperature for 10 minutes. Serve.

*********SICILIAN ANTIPASTO WITH CANNED TUNA
Olive oil
4 stalks celery, sliced
4 - 6 carrots, sliced
2 - 4 onions, coarsely chopped
6 - 8 cloves garlic, minced
1 head cauliflower, florets sliced
1 - 2 heads fennel, sliced (optional)
2 - 4 zucchini, sliced
2 (6 oz.) cans tomato sauce
6 oz. can tomato paste
1 c. chopped parsley
1 - 2 tbsp. each oregano and basil
1/4 - 1/2 c. capers (optional)
1 - 2 (8 oz.) jars pearl or cocktail onions, drained (more is better)
1 - 2 (16 oz.) jars mixed sweet pickles, drained and sliced
6 oz. can (drained weight) pitted black olives, drained
5 3/4 oz. jar (drained weight) stuffed green olives, drained
16 oz. jar cherry peppers, mild or hot, drained
13 1/2 oz. jar peperoncini, drained (banana pepper)
3 (6 oz.) jars marinated artichoke heart and juice (quarter artichoke hearts)
1/4 - 1/2 c. red wine vinegar
1/4 c. sugar
Salt and lots freshly ground black pepper
1 (or none) of the following: 6 oz. anchovies, finely chopped; 2 - 3 (7 oz.) cans tuna, packed in oil and undrained; 1/2 lb. salami, cut in julienne strips (best with mozzarella)
In very large heavy pot with lid, pour enough olive oil to cover bottom. Add celery, carrots, onion, garlic, cauliflower and fennel (if used). Cover and cook vegetables in oil for 5 minutes. Add sliced zucchini and steam 5 minutes more. Remove from heat and add remaining ingredients, including your choice of anchovies, tuna or salami. Stir gently to mix, return to heat and simmer for about 3 to 4 minutes, just to blend. Refrigerate antipasto for 3 days, stirring daily. Can be served over the next 10 days, storing remainder in refrigerator.
Serves 8 as a main dish, 20 as a vegetable side dish or to a crowd as an hors d'oeuvre.
Testing Results: Use a very large pot to hold all these ingredients, though don't feel constrained to follow the recipe exactly. If you don't like olives, omit them and compensate with more artichoke hearts or onions. Add julienne strips of mozzarella if you like. Play with peppers according to your palate. Some ingredients, like peperoncini (small hot peppers) may have to be purchased in an Italian food store where you might also buy Italian salami if that's your choice among the last 3 ingredients.

******CANNED TUNA WITH EGGPLANT SUPPER
1 med. to lg. eggplant
1 lg. can crushed tomatoes
2 cans tuna in water
1 can chick peas
1/2 c. green olives, pitted with pimientos
1 lg. clove garlic, minced
1 tbsp. oregano
1/2 c. white wine
1. Peel and cut eggplant into small pieces.
2. Put tomatoes, eggplant, garlic and oregano into large saucepot to simmer (cover).
3. Drain tuna, drain olives and drain and rinse chick peas.
4. After 15 minutes, add other ingredients to eggplant mixture, along with white wine. Simmer until eggplant is tender continue 10 minutes.
This is great as main dish with bread and salad. It also works well over pasta.

*****CANNED TUNA WITH POTATO CHIP CASSEROLE
1 (16 oz.) bag potato chips, crushed
2 (6 1/2 oz.) cans tuna
2 (10 3/4 oz.) cans cream of mushroom soup, undiluted
2 2/3 c. milk
Combine ingredients; mix well. Pour into 2 1/2 quart casserole. Bake at 350 degrees for 30 minutes.