TUNA AND POTATOES IN A JIFFY
Fast, cheap and easy ! This was a typical dish for meatless Fridays in Florence, Italy. An authentic Florentine recipe from Paolo Petroni's "The Complete Book of Florentine Cooking". A kid pleaser.
Provided by Polar Bear
Categories Tuna
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes in their skins, allow to cool, peel and mash.
- In a bowl, break up the tuna fish and mix with the potato and the chopped parsley.
- Salt, pepper and stir well.
- Place on a serving platter and mould into the shape of a fish, then clean any excess off the plate with paper towels.
- Cover the whole fish carefully with mayonnaise and garnish with capers and olives.
Nutrition Facts : Calories 490.2, Fat 16.4, SaturatedFat 2.8, Cholesterol 23, Sodium 1107, Carbohydrate 43.4, Fiber 7, Sugar 1.8, Protein 42.5
TUNA WITH PEPPERY TOMATOES & POTATOES
Sweet peppers make a great addition to grilled meats and fish. A great al fresco meal with fresh flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
- Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
- With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.48 milligram of sodium
TUNA STUFFED POTATOES
Make and share this Tuna Stuffed Potatoes recipe from Food.com.
Provided by invictus
Categories Tuna
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Wrap potatoes in foil and bake until fork tender, about an hour. Let cool.
- Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork.
- To potatoes add mayo, 1 cup cheese, green onion, green pepper, and tuna.
- Restuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese.
- Place in 13x9-inch baking dish and bake for 20 minutes.
POTATOES & TUNA CASSEROLE-- NO PASTA ADDED
My SIL makes this quite often with a side dish of cooked rice and steamed broccoli. I kind of change it to suit my taste and believe it comes out perfect. Everyone finds it very tasty and without the usual pasta. I usually make it with side dish of green peas and spanish rice or simply a side salad.
Provided by love2shop4things
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Butter lightly an oven pan 9X13 size.
- Heat the oven at: 375°F.
- Layer the bottom of pan with first layer of raw, sliced potatoes.
- Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
- Add a second layer of sliced, raw potatoes, then add last of the onions.
- Salt & pepper in between.
- Add the rest of the second can of tuna evenly.
- Cover with last row of potatoes.
- In a separate bowl, mix together the celery soup with milk, mixing well.
- Pour the soup mixture evenly over dish; cover all potatoes.
- Cover tightly with foil or Dutch oven cover.
- Bake for 1 hour at 375°F in center of oven.
- Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
- Do Enjoy! Please do comment on the recipe afterwards.
Nutrition Facts : Calories 792.7, Fat 16.9, SaturatedFat 6, Cholesterol 75.8, Sodium 1212.5, Carbohydrate 117.9, Fiber 13.8, Sugar 8.6, Protein 44
BAKED POTATOES WITH TUNA AND CHEESE
I'm not a tuna salad lover so I wasn't sure about this recipe when I first ran across it but since there's no mayo, it's not anything like tuna salad -- at least not to me. Cooking and prep time does NOT include the time for baking the potatoes since the time varies greatly depending on whether you use the oven, microwave or crock pot for baking the potatoes initially.
Provided by Twiggyann
Categories Lunch/Snacks
Time 30m
Yield 8 skins, 4 serving(s)
Number Of Ingredients 7
Steps:
- Bake potatoes and then cut each in half lengthwise.
- Scoop out the inside of the potatoes keeping the skins in tact.
- In a separate bowl, mash the potato insides with milk and butter. Feel free to adjust the milk and butter to your liking.
- Add tuna, salt, onions and cheese to the potato mixture and mix well.
- Pile into the potato skins and add extra cheese on top if you'd like.
- Bake in a 400 degree oven for about 15 minutes or until warmed through.
TUNA MELT POTATO WEDGES
A favourite family supper, perfect as an easy after work treat
Provided by Silvana Franco
Categories Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 6. Tip the potato wedges onto a large baking sheet, ensuring they sit in a single layer. Bake for 10 mins. Meanwhile, mix together the mayonnaise, shallot or onion, cheese, tuna and parsley.
- Tip the potato wedges into four individual or one large heatproof serving dish and spoon over the tuna mixture. Pop back in the oven for a further 12 mins, until bubbling.
Nutrition Facts : Calories 487 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 3.15 milligram of sodium
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.
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