Chili Cheese Tuna Food

TUNA CHILI

Steps:

• Mix all ingredients, except tuna, in saucepan and simmer for 5 minutes.
• Add tuna and mix until heated through.
• Serve with crackers or over rice.

TUNA PATE

Steps:

• In a small bowl, combine the cream cheese, chili sauce, onion, garlic powder and hot pepper sauce until blended. Add tuna and parsley; mix well. Shape into a ball; place on a serving plate. Cover and refrigerate for at least 3 hours. Serve with crackers.

CHILI TUNA ROLL-UPS

Steps:

• In a small bowl, mix tuna, chili sauce and green onions. Blend in enough water to allow easy spreading.
• Lay tortillas one by one on a flat surface. Spread a thin layer of cheese onto each tortilla, covering the entire surface. Spread tuna mixture over cheese to within an inch of tortilla edge.
• Starting at the top, roll up the tortilla into a snug cylindrical shape, ensuring the cream cheese seals the bottom.
• Enclose roll-ups in aluminum foil, and refrigerate or freeze until serving. When ready to serve, cut the roll-ups into 2 inch slices. If frozen, slice the roll-ups about 15 minutes before serving time to allow them to defrost completely.

CHILI CHEESE TUNA

Steps:

• Drain can of tuna and place in microwave safe bowl.
• Cover with American cheese slices.
• Microwave until cheese is melted.
• Stir until creamy.
• Add chili powder to taste.
• Spoon on crackers like a dip or over toasted bread.
• Enjoy!

CREAM CHEESE TUNA DIP

Steps:

• Stir milk, one tablespoon at a time, into cream cheese.
• Mix in mayonnaise, onions, horseradish, pepper sauce and Worcestershire sauce.
• Stir in tuna.
• Sprinkle with paprika. Cover and refrigerate at least one hour.
• Serve with favorite crackers or veggies.

CHILI TUNA PIZZA

Steps:

• Preheat the oven to 180degC.
• Chop the onion and other vegetables to pieces about 1cm cubes. Heat a frying pan, drain the olive oil from the tuna can into the pan adding the onion,garlic (and optional sun-dried tomato and extra chili).
• When the onion is soft, add the capsicum & zucchini and stir until zucchini is starting to cook and remove from heat.
• Put a little olive oil around the edge of the pita bread with a pastry brush to ensure the edges don't burn (as the bread is thin it burns easily).
• Spread your pizza sauce over the bread.
• spread over with a thin layer of cheese (to stop your topping from falling off while you're eating it).
• Empty the frying pan contents onto your prepared pita bread bases and add the mushrooms and the tuna.
• Scatter the remaining cheese over the pizza and place in the oven for about 20 minutes.

TUNA CREAM CHEESE DIP

Steps:

• Mix all together & refrigerate a few hours or overnight for the best flavor! Serve with your favorite crackers or melba toast! Enjoy!

CHILLI TUNA PASTA

Steps:

• In a large pot, cook penne to taste (see packaging for details).
• Add oil to a deep, heavy based frying pan. Chop onion and cook in pan along with garic and chilli on high heat until oninion is soft.
• Add chopped sun dried tomatoes, tuna and pasta sauce.
• Reduce heat to a simmer.
• Add pine nuts.
• When pasta has cooked, drain and add to frying pan along with chopped, fresh basil.
• Stir pasta through sauce until well coated.
• Serve in large, open bowl.
• Top with slices of fresh parmesan cheese.
• You can add pretty much anything to this dish - olives, egg plant, artichoke hearts, capers - even anchovy fillets are lovely.
• You can also remove the tuna from the dish and add 4 or 5 rashers of chopped bacon instead. This is VERY nice.

CHEESE LOVER'S TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, in a 9x13 inch baking dish, combine soup, tuna and 1/2 of the cheese; mix well.
• Add pasta to baking dish and mix together. Add remaining cheese to the top of the mixture, then add croutons. Cover dish and bake in preheated oven for 15 minutes or until the cheese is melted; serve.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

CREAM CHEESE TUNA LOAF

Steps:

• Beat with mixer in a large bowl, cream cheese, eggs, dried dill weed, salt and pepper.
• In another bowl, add two cubes dried bread cubes and 1 cup milk. Stir around. Set aside.
• Add tuna. Break tuna apart with a fork while adding. Mix.
• Add balance of seasoned bread cubes and the soaked break cubes.
• Stir with spatula until mixed.
• Add vegetable oil and mix.
• Preheat oven 350*.
• Spray Pam in a large loaf pan.
• Pour loaf ingredients and smooth out.
• Sprinkle paprika on the top.
• Bake 1 hour or until top springs back to the touch.
• Let cool at least 10-15 minutes.
• Note: I used my spiced croutons which have chili powder and cumin. and butter. You might like to use thyme or sage along with the dill weed.
• This keeps well.
• You may serve with tartar sauce, cream gravy, ketchup, chili sauce or mayo or miracle whip on a sandwich.

KRAFT® MAC AND CHEESE TUNA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Bring 6 cups water to a boil in a medium saucepan. Stir in macaroni from the box and cook for 7 minutes. Drain macaroni, then rinse under cold water and drain again. Set cheese sauce packet aside.
• Melt butter in the same saucepan over medium heat. Add milk and cheese sauce packet; mix well. Stir in condensed soup and cook until heated through, about 3 minutes.
• Combine drained macaronis, peas, and tuna in a bowl. Fold in the cheesy soup mixture. Pour mixture into the prepared baking dish.
• Bake in the preheated oven for 30 minutes. Sprinkle with Cheddar cheese, then sprinkle French-fried onions over top. Bake until onions are brown and cheese is melted, another 5 minutes.

CREAM CHEESE TUNA DIP

Steps:

• Blend with fork, cream cheese, mayonnaise, and milk. Add horseradish sauce, hot pepper sauce, Worcestershire sauce, and green onions.
• Add your drained can of tuna. Mix well.
• Cool in fridge for 2 hours before serving.

CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
• Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

EASY MACARONI TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return macaroni to pot.
• Stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. Stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. Pour macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
• Mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over Cheddar cheese layer.
• Bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.