Lemon Garlic Tuna Patties

 

Ingredients:

2 5 oz. cans of tuna in water- well drained

3 garlic cloves grated

1/4 cup finely chopped red onion

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon lemon juice

1 tablespoon lemon zest

1 large egg

1/4 cup plain breadcrumbs

2 tablespoons mayo

1/4 cup grated Parmesan cheese

1/3 teaspoon dried dill

4 tablespoons panko

3 tablespoons grated Parmesan cheese

2 tablespoons olive oil divided

Directions:

Start by draining canned tuna from water.

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 patties in pan with oil, until nicely browned on each side. Remove from pan and let rest for 5 minutes. 

Thai Tuna Salad

Ingredients:

4 cups chopped romaine or iceberg lettuce

2 cups bean sprouts

1 1/2 cups chopped fresh snap peas

1 cup sliced mushrooms

2 tablespoon chopped cilantro

1 4 ounce can tuna packed in water - drained and flaked


Dressing:

1 tablespoon plain rice vinegar

2 teaspoons creamy peanut butter

1 teaspoon low sodium soy sauce

1 teaspoon sriracha sauce

1 teaspoon sugar


Directions:

Place all salad ingredients in a large bowl

In a medium bowl combine the dressing ingredients

Add 1 tablespoon water and whisk until dressing combined and sugar has dissolved

I like my dressing on the side but you can drizzle over salad

Easy Spicy Cajun Tuna Salad

Ingredients:

2 4 oz cans of albacore tuna (get the no salt added kind)
1/2 cup Greek yogurt
1/3 cup red bell pepper, diced
1/3 cup sweet onion, diced
1/3 cup celery, diced
1/3 cup corn ( didn't add)
3 1/4  teaspoons Cajun seasoning (make sure it has salt in it)
Tabasco to taste

Directions:

Chop your veggies and add them all to a large bowl.

Open your tuna and shred it with a fork. Add it to the bowl.

Add in Greek yogurt, Cajun seasoning and Tabasco. Mix well.

SPICY CAJUN TUNA SALAD

INGREDIENTS:
2 4 oz cans of albacore tuna (used no salt kind)
1/2 cup Greek yogurt
1/3 cup green bell peppers, diced
1/3 cup sweet onion, diced
1/3 cup celery, diced
1/3 cup corn
3 teaspoons cajun seasoning (make sure it has salt in it)
Tabasco to taste

INSTRUCTIONS
Chop your veggies and add them all to a large bowl.
Open your tuna and shred it with a fork. Add it to the bowl.
Add in greek yogurt, cajun seasoning and tobasco. Mix well.

Eat on a sandwich, a salad, a lettuce wrap or just with crackers! ENJOY!

East End Tuna Croquettes

This recipe is from The Hamptons: Food, Family, and History. It's a beautiful cookbook. On the link are additional recipes!

Ingredients:

2  6 ounce cans tuna- drained and mashed

2 scallions- chopped

1/4 cup all purpose flour

2 eggs beaten

1 cup panko bread crumbs

salt and pepper to taste

olive oil for frying


Directions:

Combine the tuna and scallions.

Shape the mixture into small patties

Put the flour, eggs and panko in three separate shallow bowls

Dip each patty into the flour then the egg.

Coat with panko 

Heat the oil in a large skillet. I usually add 1 tablespoon butter and 1 tablespoon olive oil.

Fry the patties until golden brown- 2 minutes on each side.

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Not Your Average Tuna Salad

Heading home soon and wanted to start using up what I have in the house. Looking for something different to do with tuna fish and I had grapes in the house and there is always Greek yogurt and cream cheese in the fridge.

Tossed in the rest of the pecans leftover from another recipe and my grandmother would always add sweet pickle relish to tuna salad.

The pecans gave it a nice little crunch and the yogurt and the cream cheese made this a scrumptious lunch .

Hope you enjoy it!

Ingredients:

2 (5 oz) cans white albacore tuna in water, drained
1/2  red apple, chopped
¾ or 1 cup of red and green grapes, halved
½ cup of pecans, chopped
½ cup of celery, chopped
¼ cup of sweet pickle relish
1 (5.3 oz) container  Plain Greek Yogurt
2 ounces cream cheese, softened


Directions:

Place drained tuna in a medium size bowl and set aside.

In another bowl add the cream cheese, yogurt and the sweet pickle relish and mix until well combined.

Add the cream cheese mixture to the tuna fish and combine.

Fold in the grapes, apple,pecans and celery.

Chill in the refrigerator for an hour before serving.

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Tuna Tetrazzini

When we arrived home from Gabe's parents place, you know there was nothing in the house to make dinner. It's a good thing the pizza parlor is five minutes up the road.

Gabe finished the last of the pizza slices for lunch the next day. What was I going to make for dinner?

Won't be long before we get back in the truck and head to our little home in Florida and see Leda. The freezer is almost empty and I'm trying to use up what I have so I won't have to bring it down with us. You know how I hate to throw anything  away.

I had some can tuna. I made a few casseroles awhile back from  Carol and Marlene recipes and both were wonderful but as usual I had no idea where the recipes are.  Headed over to pinterest and found this recipe from Zestuous. I think what grabbed me was that it had Tony Chachere’s Cajun Seasoning in it. 

Gabe would never refuse a meal containing pasta so I was on a roll. He would be happy and I would get to use up cheese, pasta and the tuna.

I did not add frozen peas. Gabe will only eat can peas. I'm not a fan of canned peas but he loves them so into the tetrazzini they went.

 Had a tiny amount of the spicy panko left so sprinkled some on top but I had a sleeve of Town House crackers that were starting to go. Crushed them up and sprinkled them on top. You just got to think outside of the box!

He liked this- I don't eat pasta but half the casserole is gone so it must be pretty good.

Ingredients:

1 13.5-oz. box thin spaghetti
1 tablespoon butter (see note below)
½ cup onion, diced
½ cup celery, diced
1 ½ cups tuna
½ cup frozen peas, thawed ( can peas)
3 tablespoons butter (margarine)
¼ cup flour
2 cups milk (evaporated milk)
8 ozs. (2 cups) cheddar cheese
1 tsp. salt ( didn't use)
½ tsp. Tony Chachere’s Cajun Seasoning
Panko breadcrumbs

Directions:

Preheat oven to 350 degrees.

Place the pasta in a large pot of boiling water and cook the pasta until it's al dente. Once it's cooked - drain into a colander and run some cold water over. Set aside.

Cut up the onion and celery. I didn't have any butter left so I sauteed the diced onion and celery in a tablespoon of olive oil until the celery was soft and the onion was translucent.

Next step is the sauce- the recipe used weekend morney (cheese) sauce. This is an easy sauce to make.

Melt the butter ( I used margarine) in a medium pot over low- medium heat. You don't want to burn the butter so keep an eye on it.

Slowly add the flour to the butter and whisk until all the flour has been incorporated. It thickens up to a nice roux.

Add the milk a little at a time to the roux and continue to stir. I add milk stir, add some of the cheese stir and continue till all the milk and cheese has been combined. Just remember to keep stirring.

The sauce thicken up and in about 10 minutes you should have a nice thick sauce. 

Add salt (if using) and the Tony Chachere’s Cajun Seasoning. ( I did a taste test to check on the degree of spice we like- passed the Linda test)

In a large bowl add the pasta which was been drained and cooled, the tuna( also drained), onions and celery. Combine all the ingredients.

Pour the sauce over the pasta mixture and mix well.

Since I used canned peas I slowly folded in the peas. I had to be careful or they would of been mush.

Sprinkled with the tiny amount of spicy panko and used a sleeve of  crushed Town House crackers for the topping.

Bake in your preheated 350 degree oven for 20- 25 minutes.

I baked the casserole uncovered.

I dislike taking photos of casseroles- this was the best I could get on this dish.