Grannys Tuna Crisp Food

CRISPY TUNA CAKES WITH LEMON CHILI MAYO

Steps:

• For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
• Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
• Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
• Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
• Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.

CRISPY TUNA BAKE

Steps:

• Drain tuna & place in mixing bowl with onions, salt & pepper and half amount of cheese.
• Crush 1/2 bag of potato chips & add to mixing bowl & mix together, with a little garlic powder and salt & pepper. If you can't get cheese & garlic chips, then cheese & onion will suffice, in which case, 1 clove of crushed garlic can be added.
• Beat the egg & mix in with the tuna mixture.
• Add a little milk if more binding required & place into ovenproof dish.
• If you're adding fresh tomatoes, thinly slice tomato and layer with the tuna mix into the ovenproof dish.
• Crush rest of crisps & mix with remaining grated cheese & sprinkle on top of tuna mix.
• Bake in a medium oven for around 15-20 mins or until golden brown on top.

TUNA AND AVOCADO TARTARE WITH CALIFORNIA CAVIAR ON SESAME WONTON CRISPS

Steps:

• For crisps:
• Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
• For tartare:
• Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.

GRANNY'S TUNA NOODLE

Steps:

• Cook noodles and drain.
• In sprayed (Pam) casserole dish, mix soup and tuna. If you want it a little creamier you can add a little milk depending on your taste. Mix in frozen veggies and noodles. Add a dash of salt and pepper. I always top with a little cheddar cheese, but Granny's original recipe does not.
• Bake about 20-25 min at 350°F. Enjoy with family and friends!

GRANDMA SMITH'S TUNA CASSEROLE

Steps:

• Combine all ingredients except potato chips in a large bowl in order written.
• Then put in a 9x13-inch baking dish and top with crushed potato chips if desired. (We like the topping).
• Bake at 375°F for about 45 minutes.

PENNE WITH GRILLED TUNA AND CRISP- FRIED CAPERS

Steps:

• In a small saucepan over medium heat, combine the capers and butter and bring to a simmer; the pan should be big enough so the capers can move around and fry freely, which will take 10-12 minutes (they should be golden brown and crispy when they are finished).
• Drain off remaining butter and put the capers on a paper towel to drain.
• While the capers are cooking, thread the tuna chunks on skewers, brush with the vegetable oil and sprinkle with salt and pepper to taste.
• Place the skewers on the grill over a medium-hot fire and cook for 3-4 minutes per side (to check for doneness cut into one of the chunks--it should be pink but not red in the center).
• Remove from grill and let cool until they are cool enough to slide off the skewers.
• In the meantime, bring 4 quarts of salted water to boil in a large pot over high heat; add the pasta, return to boil and cook for 8-10 minutes, until pasta is tender but not mushy.
• Drain and place in a large bowl.
• Add the olive oil, lemon juice, garlic, parsley, grilled tuna and salt and pepper to taste; add capers, toss well, and serve.

APPLE CRISP WITH GRANNY SMITHS

Steps:

• Preheat oven to 375°F.
• In a bowl, gently toss the apples with the two sugars, cinnamon, lemon juice, and melted butter.
• Place the mixture into a 1-1/2 quart casserole dish, and let sit for 15 minutes to allow the apple juices to be released.
• In another bowl, combine the flour, sugars, cinnamon and oatmeal, then mix in the butter until it resembles coarse crumbs.
• Sprinkle the topping evenly over the apples.
• Bake for 40 - 45 miniutes, or until the apples are cooked and the topping is golden brown.
• Best enjoyed warm or at room temperature.