Savory Tuna Food

17 TUNA RECIPES FOR EASY MEALS: TUNA PASTA SALAD & MORE!

Steps:

• Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. In the last 1 minute, add the peas. Drain the pasta and peas, then rinse with cold water.
• Meanwhile, thinly slice the green onions. Mince the red onion. Drain the tuna and flake it with a fork. Place them in a large bowl with the mayonnaise, white vinegar, dill, and kosher salt.
• Once the pasta and peas are cooked, add them to the bowl and mix. Taste and adjust flavors if desired, adding black pepper as necessary. Serve immediately. Store leftovers refrigerated for up to 3 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor.

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

SAVORY TUNA BURGERS

Steps:

• In a large bowl, combine the tuna, mayonnaise, bread crumbs, parsley, mustard, hot sauce, salt, and pepper. Mix well and shape the mixture into four equal patties, each about 1-inch thick.
• If you're stopping here:
• Wrap the burgers tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 3 to 4 minutes on LOW before cooking.
• When you're ready to eat:
• Heat the oil in a large skillet over medium heat. Unwrap the burgers and cook until golden brown and heated through, 3 to 5 minutes per side. Serve the burgers on buns with sliced tomato and pickles.

SAVORY TUNA AND POTATO CAKES #5FIX

Steps:

• Place all ingredients in a medium bowl. Mix gently until combined. Shape mixture into 8 patties.
• Place on broiler pan. Broil for 10 minutes or until delicately browned.

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.

SAVORY TUNA SALAD

Steps:

• Open and drain the canned tuna.
• Toast the bread (or not as you prefer).
• Lightly spread some mayonnaise on the inside of the toast.
• Artfully place the lettuce leaves on the the mayonnaise side of the toast (or just throw it on there like I do).
• Mix together the drained tuna and remaining ingredients.
• Spread half of the tuna mixture on one sandwich and half on the other.
• Assemble the sandwiches and serve.

SAVORY TUNA TEMPTER

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart casserole with cooking spray.
• Place the cooked noodles in the prepared casserole.
• Saute the celery and onion in 2 tablespoons of the butter. Add the remaining ingredients (except the noodles) and mix together well.
• Pour tuna mixture over the noodles and toss lightly to coat.
• Sprinkle the crumbs on toop and dot with the remaining 3 tablespoons of butter.
• Bake in preheated oven for 25 minutes, until bubbly.