TUNA POTATO SUPPER
Tuna lovers will find this to be a real treat. My husband and I enjoy it as a nice change from the ordinary baked potato. Add a salad for a simple lunch or dinner. -Rosella Peters, Gull Lake, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat until cheese is melted, 5-6 minutes.
Nutrition Facts : Calories 598 calories, Fat 25g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 866mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 6g fiber), Protein 30g protein.
TUNA LOAF
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
- Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
- Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 29.2 g, Cholesterol 49.7 mg, Fat 7.6 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 704.8 mg, Sugar 2.9 g
TUNA AND POTATO PATTIES
Turn a can of tuna into easy Tuna and Potato Patties which have a crisp, crunchy exterior and a tender, flavoursome interior. This is a great budget dinner option that the whole family can enjoy. It is a tasty meal made with staples from the pantry. It is a meal which is quick to make and is easily put together after a busy day.
Provided by Alexandra
Categories Dinner Lunch Side Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Peel the potato and cut into cubes.
- Place the potato in a small saucepan and add enough cold water to just cover the potato. Add 1/2 teaspoon salt to the water. Over high heat bring the water to a boil. Reduce the heat to low and cover the saucepan with a lid. Cook the potatoes until tender, about 15 minutes. Test with a skewer to see if they are cooked. It should easily slide into the potato.
- Drain the potato when cooked. Return the potato to the empty saucepan for a minute or two to dry further in the residual heat.
- Add the potato to a medium size bowl and mash with a fork.
- Add the well-drained tuna and finely chopped onion and mix together.
- Add the egg and parsley and mix well. The tuna pieces should have broken down to a fairly fine texture.
- Season to taste with sea salt and freshly ground black pepper. Cover the bowl with cling wrap and refrigerate for at least 30 minutes to one hour to allow the mixture to firm up.
- Shape the mixture into small balls and then flatten into patties, shaping them firmly with your hands. I used an ice cream scoop to make even sized patties.
- Place the polenta/cornmeal on a large plate.
- Coat the patties evenly in the cornmeal and then move to a separate plate.
- Heat the olive oil in a large non-stick frying pan until it is hot but not smoking. Gently add the patties to the pan and cook about 3 minutes each side until the exterior is crisp and golden. Avoid moving the patties around, they are fragile. Leave them to cook and firm up. Turn only once if possible.
- Cook the Tuna Patties in batches if necessary. Place the first batch on a plate lined with kitchen paper and keep warm in a low oven.
- Serve the Tuna Patties with a wedge of lemon and a delicious salad.Alternatively, they make a great burger. Place them in a burger roll with mayonnaise, tomato slices and shredded lettuce.
Nutrition Facts : Calories 193 kcal, Carbohydrate 11 g, Protein 14 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 161 mg, Fiber 1 g, ServingSize 1 serving
TUNA AND POTATO 'MEATLOAF'
Make and share this Tuna and Potato 'meatloaf' recipe from Food.com.
Provided by Wild Thyme Flour
Categories Lunch/Snacks
Time 50m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes, peel and mash roughly with a fork.
- Add the capers, chopped anchovies, onions, herbs and the chopped olives.
- Drain the tuna from the oil, chop and add to the potatoes. Mix in the parmesan cheese, flour and 1 tbsp breadcrumbs. Season with salt and pepper to taste.
- Mix in 2 eggs,( you need the other later) and using a wooden spoon mix until combined.
- Using your hands shape into a thick cylinder, now gently roll in the last egg, then sprinkle on breadcrumbs to coat.
- Bake in a baking dish lined with baking paper, in a pre-heated oven 180 degrees celcius for half an hour. Cool for 10 minutes before slicing.
Nutrition Facts : Calories 339.9, Fat 12.9, SaturatedFat 3.7, Cholesterol 179, Sodium 686.5, Carbohydrate 25.8, Fiber 3.8, Sugar 3, Protein 29.8
TUNA STEAKS WITH GARLIC MASH POTATO
Make and share this Tuna Steaks With Garlic Mash Potato recipe from Food.com.
Provided by Raxyl
Categories Tuna
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the tuna steaks in some lemon juice and pepper.
- Cut up the potatoes and boil until soft, finely chop or crush garlic cloves.
- When ready, drain water from potatoes and add garlic and a small amount of low fat milk to get desired consistency when mashing.
- Lightly spray grill or pan with oil and heat, throw tuna steaks on and cook to desired level. I usually like to keep it pink in the middle.
- Mix soy sauce and wasabi and serve in a small dish on the side or over the tuna when served.
- For the salad: Combine rocket or mixed leaves, cucumber, Spanish onion and shaved parmesan in a large bowl.
- Toss with some balsamic vinegar and serve with tuna and mashed potato.
Nutrition Facts : Calories 321.9, Fat 0.9, SaturatedFat 0.2, Sodium 2048.2, Carbohydrate 69.6, Fiber 9.4, Sugar 8.2, Protein 13
NEW POTATO & TUNA SALAD
A perfect spring salad
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.
Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1.8 grams fiber, Protein 21 grams protein, Sodium 1.11 milligram of sodium
GRAMMIE BEA'S SCALLOPED POTATO AND TUNA CASSEROLE
Quick and easy, this one will have you coming back for more for sure! Another old time favorite from my gram's recipe collection! Simply WONDERFUL!!!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in a sauce pan, and saute onion, for about 5 minutes Blend in flour and salt.
- Gradually stir in milk, and cook and stir over med. heat, until thickened.
- Stir in tuna.
- Put potatoes in a greased 10x6x2" casserole, and stir in tuna mixture.
- Cover, and bake in a 350 oven, for 1 hours.
- Uncover, and continue baking for 30 mins., or until potatoes are tender.
- Garnish with parsley.
Nutrition Facts : Calories 357.3, Fat 15.6, SaturatedFat 4.9, Cholesterol 35.9, Sodium 769.4, Carbohydrate 35.5, Fiber 3.5, Sugar 1.4, Protein 19.1
POTATO CAKES WITH TUNA FILLING (BATATA CHARP)
These are crispy fried potato cakes with a tuna and light vegetable filling that is just delicious. DH liked them with the tuna added though it is not traditional. If you prefer you can leave the tuna out for the original vegetarian version. I serve them with a corn free ketchup and plain yogurt to dip them in, sour cream would be good too. The original recipe is from the Iraqi section of The Complete Middle East Cookbook by Tess Mallos.
Provided by UmmBinat
Categories Lunch/Snacks
Time 1h
Yield 40 cakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub potatoes and boil in their jackets until tender.
- Drain, peel and mash to a smooth puree.
- Leave to cool. Then blend in egg, rice flour or plain flour, sea salt and freshly ground black pepper, to taste.
- Gently fry onion in oil until transparent, add turmeric and fry for a further minute. Remove from heat.
- Peel tomatoes, halve crosswise and remove seeds and juice.
- Chop finely and place in a bowl, add onion mixture, tuna, parsley, sea salt and freshly ground black pepper to taste.
- (During shaping moisten hands with water to prevent potato from sticking.).
- Take about a tbs of the potato mixture and flatten it in the palm of your hand.
- Put a tsp of the filling in the center and close potato around filling.
- Roll into a ball and then roll in flour and flatten to make thick cakes. Arrange on a tray.
- Add oil to frying pan to a depth of 1/4 inch (5mm). Heat well and fry potato cakes until golden brown on each side - about 3 minutes in all.
- Drain on paper towels and serve hot on a plate with your choice of condiments.
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