California Tuna Parmesan Food

BISNONNA'S TUNA PARMESAN

Steps:

• Combine tuna, Parmesan cheese, bread crumbs, and egg in a medium mixing bowl. Form into around 7 patties.
• Heat oil in a skillet over medium-high heat. Lightly brown patties in the hot oil, 2 to 3 minutes per side.
• Bring pasta sauce to a simmer in a separate skillet. Add tuna patties, cover with sauce, and let simmer for 10 minutes.

CAULIFLOWER PARMESAN

Steps:

• Preheat the oven to 400 degrees F and line a plate with paper towels.
• Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
• Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
• Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering.
• Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
• Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.

CALIFORNIA TUNA PARMESAN

Steps:

• Preheat oven to 450. Finely shred 2 teaspoons peel from one lemon. Squeeze juice from lemon. For dressing, in small bowl whisk together oil, lemon peel and juice, pepper, and salt; set aside. Cut remaining lemon in wedges; set aside. Place asparagus in single layer in shallow baking pan. Drizzle 2 tablespoons dressing. Bake, uncovered, for 8 minutes. Meanwhile, heat 1 tablespoon dressing in large skillet. Add tuna; cook 4 to 6 minutes each side, until browned and center is slightly pink. Divide greens among 4 plates; top with tuna and asparagus. Drizzle remaining dressing. Sprinkle Parmesan; pass lemon wedges.

PARMESAN TUNA SANDWICH SPREAD

Steps:

• Combine tuna, red pepper, and green onions in a medium bowl.
• In a small bowl, combine cheese, eggs, mayonnaise, lemon juice, basil leaves, and red pepper (to taste) and blend well.
• Add to tuna mixture and blend. Cover tightly and refrigerate up to 2 days.

TUNA PASTA CASSEROLE WITH PARMESAN CHEESE

Steps:

• Heat oven to 350 F.
• Grease a 2 1/2-quart baking dish.
• Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.
• In a medium saucepan, melt butter over medium-low heat. Cook green onions and garlic for about 1 minute. Add flour and stir until blended and bubbly. Add the milk and chicken broth and cook, stirring, until thickened. Add 1 cup of the Parmesan cheese, sherry, pepper, and nutmeg. Stir in the tuna and peas, stir in the drained pasta, then taste and add salt, as needed.
• Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
• Toss bread crumbs with the melted butter until well blended and sprinkle the crumbs over the Parmesan layer.
• Bake the casserole for 25 minutes, or until browned and bubbly.

TUNA CASSEROLE WITH BOW TIES, MUSHROOMS AND PARMESAN

Steps:

• Position a rack in the center of the oven and preheat the oven to 350. Lightly coat the inside of a 2 ½ to 3 quart baking with vege spray.
• Bring a large of water to a boil over high heat. Add the pasta and cook until barely tender (it will cook further in the oven). Drain well. Return the pasta to the cooking pot.
• Meanwhile heat the butter in a large skillet over medium heat. Add the bell pepper and cook stirring often, until softened, about 3 minutes.
• Add the mushrooms and the scallions, and cook, stirring often, until the mushroom juices evaporate and the mushrooms are tender, about 6 minutes.
• Sprinkle with the flour and stir well. Stir in the milk and broth, and bring to a boil, stirring often.
• Reduce heat to medium low and simmer until slightly thickened, about 3 minutes.
• Remove from heat and stir in the tuna, ½ cup parmesan and the cayenne. Stir this into the pasta mixture and season with salt and pepper.
• Pour the pasta into the baking dish and sprinkle with bread crumbs and remaining ¼ cup parmesan. Bake until the sauce is bubbling, 25 to 30 minutes. Let stand 5 minutes, then serve hot.

BAKED PARMESAN CHICKEN

Steps:

• Preheat the oven to 400°F. Lightly spray a 13 × 9 × 2-inch baking dish with cooking spray. (function() { var a="",b=[ "adid=ada-foodhub-3-313876189", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

CALIFORNIA TUNA PARMESAN

Steps:

• Preheat oven to 450 degrees F. Finely shred 2 teaspoons peel from one lemon. Squeeze juice from lemon. For dressing, in small bowl whisk together oil, lemon peel and juice, pepper, and salt; set aside. Cut remaining lemon in wedges; set aside.
• Place asparagus in single layer in shallow baking pan. Drizzle 2 tablespoons dressing. Bake, uncovered, for 8 minutes.
• Meanwhile, heat 1 tablespoon dressing in large skillet. Add tuna; cook 4 to 6 minutes each side, until browned and center is slightly pink.
• Divide greens among 4 plates; top with tuna and asparagus. Drizzle remaining dressing. Sprinkle Parmesan; pass lemon wedges. Makes 4 servings.