What are some recipes that use canned tuna as an ingredient?

Question

I have a lot of canned solid white albacore I need to get rid of.

Answer 1

These websites will give you a wide range of recipes, from culinary experts :
http://busycooks.about.com/cs/entrees/a/starttuna.htm
http://www.goldseal.ca/recipes/canned_tuna.asp
http://southernfood.about.com/od/tunarecipes/Tuna_Recipes.htm
http://www.grouprecipes.com/s/canned-tuna-fish/recipe/1/relevancy
http://www.activeangler.com/resources/cooking/recipes/tuna/tuna_recipe3.asp
and
http://www.netcooks.com/recipes/Appetizers/Canned.Tuna.Fish.Crocetts.html
Enjoy !

Answer 2

OOOOH this is the best. I don't have the exact measurements but...
Get a bag of egg noodles, boil them according to package directions. Add a can of cream of mushroom soup,(or more if u want) and add a couple cans of tuna. Stir it over low heat until it's all mixed. You can also add shredded cheddar cheese. Add salt and pepper, and serve with potatoe chips on top. Not the healthiest meal but it's great comfort food, and even better the next day.

Answer 3

Tuna salad for a crowd.

Hope the previous two never invite me over for dinner. White trash cooking.

Answer 4

Tuna Tidbits.

Ingredients
14 oz of tuna fish (or two 7-oz cans)
1 whole egg
1 heaping tsp baking powder
½ cup sifted flour

Directions
Open the tuna and drain the oil or water into a measuring cup. Now dump the tuna into a mixing bowl and add one whole egg. Use a fork to mix the tuna and egg and, when it has been mixed up good, add ½ cup flour and mix this thoroughly with the fork again. This mixture will be real thick. It is supposed to be like this. You may add some pepper, but it shouldn’t need more salt. Now, take your measuring cup and pour off all but ¼ cup of the liquid and add 1 heaping tsp of baking powder. Beat this with a fork. It is going to foam, and that is what we want. Your measuring cup should be 3/4 full with foam. This is what makes the difference in the end result. (If it doesn't foam, your baking powder may be old.) After the liquid has foamed, pour this into the tuna mixture. Mix again with your fork. It is going to be thin, but that is the secret . . . don't worry. Using two teaspoons, dip up about a half-spoonful of the batter and scoop it off with the other spoon into a deep fryer half-full with hot oil. Don't worry about the scoops being perfectly shaped, they are better when they are all squiggly.
These tasty little tidbits don't even have to be turned. They will float on top of the hot oil and turn themselves over as they cook. And they'll be done in a few seconds.
The batter cannot be made ahead of time and used later. You must use this within about 15 minutes.



Tuna Croquettes

Ingredients
¼ cup butter OR margarine
½ cup chopped onion
½ cup diced green pepper
2 tsp curry powder
12 oz chunk light tuna in spring water
2 cups fresh bread crumbs
1 cup shredded cheddar cheese
2 eggs, lightly beaten
2 tbsp chopped parsley
½ tsp salt
¼ tsp Pepper
¼ cup all purpose flour
½ cup fine dry bread crumbs
1 egg
1 tbsp water
¼ cup butter OR cooking oil

Directions
In skillet, melt ¼ cup butter. Add onion, green pepper and curry powder and cook until onion is transparent, about 5 minutes. Turn into large bowl.
Add tuna, bread crumbs, cheese, two eggs, parsley, salt and pepper. Mix thoroughly.
Divide tuna mixture into 8 equal portions. Shape each to form an oblong. Place flour and dry bread crumbs on two separate pieces of waxed paper.
In shallow bowl, beat remaining egg and water. Roll each croquette in flour, coat evenly with egg and roll in bread crumbs.
Place on baking sheet. Cover with waxed paper. Refrigerate until ready to cook.
To cook, sauté croquettes in butter or oil until evenly browned on all sides.



DILLED TUNA CUCUMBER SALAD

Ingredients
1 (6 oz) can water-packed white tuna, drained
½ cucumber, peeled, seeded, diced
2 small green onions, thinly sliced
2 tbsp chopped fresh dill
2 tbsp nonfat yogurt
2 tbsp reduced-calorie mayonnaise
½ tbsp Dijon mustard

Directions
Combine all ingredients in small bowl. Mix well. Season generously with pepper. Serve salad chilled. Serve on a bed of lettuce with dill sprigs and sliced ripe tomatoes or pile onto whole wheat bread with crisp lettuce for a satisfying sandwich.
Serves 2.

Answer 5

Throw it in a batch of mac and cheese and flavor with Tabasco and black pepper! OOOOH YEAH!

Or you can put it on a half of a hard roll with some provolone cheese on it, Broil it till the cheese it nice and brown, throw on some lettuce and tomato and you got a tuna melt!

AND now I'm hungry... Thanks Yahoo answers.

Answer 6

I make tuna mayo , you can put it in sushi or make a really tasty salad with it or put it in a sandwich or a wrap... Just add heaps of egg mayonnaise , a few spoons of white vinegar and a pinch of salt and pepper! Its hell good try it! :-D

Answer 7

Tuna sandwich?

Answer 8

tuna melts are good. its a tuna sandwich w/ toasted bread and melted cheese! i used to eat it a lot as a kid

Answer 9

Pasta!!!! My sister who lives in Rome swears that tuna pasta is the best they make it all the time.
There a few different recipes here are some for you,
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350g fettuccine or spaghetti
2 tbs olive oil
1/2 onion, chopped
2 garlic cloves, crushed
1 cup (250ml) thin cream
2 tbs sundried tomato paste
425g can tuna in oil, drained
1 cup (150g) frozen peas
1 tbs chopped flat-leaf parsley
100g semi-dried tomatoes
2 tsp capers, rinsed, drained
Method
Cook pasta in boiling salted water until al dente. Drain and toss with half the oil.
Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. Add garlic and cook for 1 minute. Stir in cream and paste, add tuna and peas. Heat gently for 1-2 minutes. Stir in half the parsley with the tomatoes and capers, add pasta and season. Stir until just heated through. Serve sprinkled with remaining parsley.
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2 (6 1/2 oz.) cans tuna
1 (8 oz.) pkg. tortellini pasta, filled with Parmesan cheese
4 boiled eggs, chopped
Sm. onion, chopped
1/2 c. sweet salad cubes
1/2 c. chopped celery
Mayonnaise

Cook pasta in 2 1/2 quart boiling salted water, approximately 25 minutes. Drain and cool. Add all other ingredients to pasta. Mix with mayonnaise to taste. Serve with fruit for a light but filling meal. (May also be used with chicken).
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2 tbsp. olive oil
1 med. onion, diced
3 lg. cloves garlic, crushed
1 (14 1/2 oz.) can whole tomatoes
3 tbsp. chopped fresh basil or 2 tsp. dried
1/2 (16 oz.) pkg. angel hair pasta or vermicelli
2 (6 oz.) cans tuna, packed in water, drained
1/2 tsp. grated lemon peel
Freshly ground black pepper to taste
Chopped fresh parsley
Thinly slivered lemon peel

In deep 4 quart saucepan over high heat, bring 2 quarts water, covered, to boil, 8 to 10 minutes.
Meanwhile, in 10" skillet over medium high heat, heat oil, add onions and garlic, cook about 5 minutes, stirring frequently until softened. Add tomatoes with their liquid, basil and 1/4 cup water, bring to boil. Reduce heat to low, simmer, uncovered 5 minutes to blend flavors, stirring occasionally to break up tomatoes. Add pasta to boiling water. Cook 5 minutes. To skillet, add tuna, lemon peel and pepper. Cook 1 to 2 minutes longer until heated through. Drain pasta and pour tuna mixture.