TUNA-FILLED SHELLS
Hot tuna's a hit when you mix it with sizable pasta shells and a cheesy sauce. Dill also complements the fish nicely in this cream comfort food. It's a great change of pace from the traditional tuna casserole. -Connie Staal, Greenbrier, Arkansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta shells according to package directions. Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside. , In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well. Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350° until bubbly and heated through, 25-30 minutes.
Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 733mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
HOT CROSSED TUNA CASSEROLE
Make and share this Hot Crossed Tuna Casserole recipe from Food.com.
Provided by CJAY8248
Categories Tuna
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine tuna, frozen peas, cheddar cheese, celery, bread crumbs, onion, and salt and pepper in a large bowl. Add mayonnaise; mix well. Spoon into 10x6 baking dish. Separate crescent roll dough into 2 rectangles; press perforations to seal. Cut dough into 4 long and 8 short strips. Place strips over casserole in lattice design. Brush lightly with mayonnaise. Sprinkle with sesame seeds. Bake at 350*, 35-40 minutes or until crust is golden brown. Serve with Cool Cucumber Sauce.
- For Cool Cucumber Sauce: Combine mayonnaise, sour cream, cucumber, chives, parsley, salt, and dill weed. Mix well and chill.
Nutrition Facts : Calories 556.1, Fat 30.3, SaturatedFat 7, Cholesterol 49.2, Sodium 974.8, Carbohydrate 48.2, Fiber 4, Sugar 8.6, Protein 23.6
GRILLED TUNA STEAKS WITH DILL SAUCE
It's hard to tell which is better in this, the tuna or the sauce! The sauce is even better if done the previous day, but who knows when you're going to catch a tuna? No kidding, if you can do it, it gets no better. Otherwise, get the freshest you can get from your fish monger.
Provided by Splashme
Time 22m
Yield 2
Number Of Ingredients 9
Steps:
- Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
- Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 28.5 g, Cholesterol 77.1 mg, Fat 45.7 g, Fiber 1 g, Protein 43.3 g, SaturatedFat 6.4 g, Sodium 464 mg, Sugar 20.2 g
FLAVORFUL TUNA PATTIES WITH DILL SAUCE
Not many entrees are normally made from canned tuna except those tuna casserole recipes which have been around for ages. I thought that making moist, flavorful Tuna Patties topped with a creamy dilled sauce would make a nice entree change of pace. The various vegetables not only add something new to the tuna, but add wonderful flavor and texture as well. Most of the items you probably have in your panty and fridge on a regular basis. IMPORTANT--Do not add salt until the patties sauce are finished and tasted. The tuna and mayonnaise already have added salt and there is danger of it becoming too salty if additional salt is added prior to cooking.
Provided by CarrolJ
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Dill Sauce.
- Place in a small bowl the 1 cup of mayonnaise.
- Add the 4 Tablespoons finely chopped sliced dill pickles, the 1 Tablespoon dry dill weed, the juice of 1/2 of the lime, and the 1/4 teaspoon black pepper.
- Refrigerate until Patties are cooked.
- Patties--.
- Saute the finely chopped onion and mushrooms in small amount of olive oil until brown and carmelized.
- Remove sauteed onion and mushrooms and set aside to cool.
- In a mixing bowl add the 2 cans of drained chunk light tuna, the UNDRAINED can of albacore tuna, the 2 well beaten eggs, the 1/2 teaspoon black pepper, the juice of half of the lime, the 1 1/2 Tablespoon of finely chopped green pepper, the 3 Tablespoons of finely chopped celery, the 1/4 cup of unseasoned bread crumbs, and the 1/4 cup mayonnaise, mix well.
- Add the cooled sauteed onion and mushroom to other ingredients.
- In a large frying pan, melt the 4-5 Tablespoons of butter until med hot.
- Place 1/2 cup mounds in the hot butter gently pressing down with the back of a spoon until you have 6 large patties about 1/2 inch thick.
- Cook over medium heat being careful not to turn them over until the patties are brown on the bottom side.
- After the patties are nicely brown remove from and serve with the Dill Sauce.
SALMON/TUNA PATTIES WITH DILL SAUCE
I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon.
Provided by CarrolJ
Categories Lunch/Snacks
Time 23m
Yield 4-5 patties, 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Flake the salmon and tuna fillets and mix together.
- Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
- Blend well set aside.
- In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
- Put the olive oil in a heated skillet over medium heat.
- Using a large ice cream scoop, place mounds of fish mixture into the pan.
- Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
- Cook patty for 4-5 minutes before gently flipping to the other side.
- When you flip the patty it should be golden brown.
- HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
- Top each patty with a dollop of dill sauce and enjoy!
QUICK AND EASY TUNA CASSEROLE
Steps:
- Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
- Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.
Nutrition Facts : Calories 662.2 calories, Carbohydrate 71.8 g, Cholesterol 111.6 mg, Fat 24.2 g, Fiber 5.1 g, Protein 38.4 g, SaturatedFat 12 g, Sodium 1828.1 mg, Sugar 9.9 g
BEST TUNA CASSEROLE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
- Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.
Nutrition Facts : Calories 595 calories, Carbohydrate 58.1 g, Cholesterol 99.2 mg, Fat 26.1 g, Fiber 3.8 g, Protein 32.1 g, SaturatedFat 11.5 g, Sodium 1061.1 mg, Sugar 4.6 g
TUNA PATTIES WITH DILL SAUCE
These tender golden tuna patties, draped with a creamy dill sauce, have a wonderful blend of flavors. Parsnips are the "secret ingredient". They replace part of the traditional bread crumbs...and add moisture, fiber and extra nutrition.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. , Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and zest, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft). , In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties.
Nutrition Facts : Calories 211 calories, Fat 3g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 635mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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