Tuna Creole Food

TUNA CASSEROLE

Steps:

• Cook egg noodles to al dente in boiling salted water; drain well.
• Preheat oven to 325°F.
• Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
• Sprinkle reserved cheese over the top.
• Bake for 30 minutes.
• Serve hot.

CREOLE TUNA AND RICE

Steps:

• Cook and stir celery and onion in butter in large skillet on medium heat until crisp-tender. Add flour; stir until well blended.
• Add tomatoes, tuna, VELVEETA and basil; cook until VELVEETA is completely melted, stirring occasionally.
• Serve over the rice.

SEAFOOD CREOLE

Steps:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

CREOLE TUNA

Steps:

• In a large saucepan, saute green pepper in butter until tender. Stir in the flour, sugar, salt and pepper until blended. Gradually add milk, stirring constantly. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes. Add tuna and Creole seasoning; heat through. Serve with rice if desired.

TUSCAN-STYLE GRILLED TUNA STEAKS

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Serving suggestions: garlic toasts or grilled crusty bread
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

BLACKENED TUNA CHESAPEAKE STYLE

Steps:

• Preheat a convection oven to 500 degrees F.
• Heat an iron skillet over medium high heat. Season both sides of the tuna steaks with blackening spice. Add the tuna to the hot skillet and sear each side for about 1 minute to seal in the moisture. Remove the tuna from the skillet and place in a broiler pan. Top each tuna steak with 1 ounce of butter and place in the oven. Cook for 6 minutes for medium rare or 8 minutes for well done.
• After you place your tuna in the oven start your Chesapeake topping by sauteing jumbo lump crabmeat with the Virginia Smithfield ham in the butter over medium heat until warmed through. When fish is done, place the Chesapeake topping on fish and finish off with Bearnaise sauce.

MEDITERRANEAN TUNA CAPELLINI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
• Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.
• Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

CREOLE TUNA PORTABELLA MELTS

Steps:

• Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet.
• Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Cajun seasoning and remaining 2 tablespoons butter; stir until melted.
• Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna.
• Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.