Tuna Squares Food

TUNA BISCUIT SQUARES

Steps:

• In a large bowl, combine milk, mayonnaise and salad dressing. Stir in biscuit mix until blended. On a lightly floured surface, knead dough 5-8 times. , Pat into a greased 13-in. x 9-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned. , Meanwhile, combine the tuna, celery, onion, relish and garlic powder. Spread over crust; top with cheese. Bake for 4 minutes longer or until cheese is melted. Garnish with tomato if desired.

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.

TUNA SQUARES

Steps:

• Drain tuna.
• Preheat oven to 450 degrees F.
• Grease 7 x 11 baking dish.
• Mix tuna, celery, cashews, water chestnuts, onions, peppers and one cup of cheese together.
• Mix mayo, lemon juice, sour cream and seasoned salt together.
• Add to tuna mixture.
• Soon into baking dish.
• Top with cracker crumbs and ½ cup cheese.
• Bake for 12-15 minutes until bubbly and brown.
• Remove from oven and let stand for several minutes.
• Serve!

TUNA TEA SANDWICHES

Steps:

• In a small bowl, combine the tuna, mayonnaise and lemon-pepper. Spread 1 tablespoon of goat cheese on each slice of bread. Spread two slices with tuna mixture; top with basil leaves and remaining bread. Cut in half or into desired shapes.

UNION SQUARE CAFE'S TUNA CLUB SANDWICH

Steps:

• Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor. With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise. Add pepper and mix 10 seconds. Transfer to a bowl, cover and refrigerate.
• Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat. Lower to simmer, cover and cook for 15 minutes. Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
• Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon. While the fish is still warm, flake it into small pieces with a fork or your fingers. (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
• Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant. Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
• Mix the flaked tuna into the fennel mixture. Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed. (The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.)
• Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad. Top with a few leaves of the arugula and one slice of bacon. Repeat with a second slice of sourdough. Stack one layer on top of another and finish by topping with a third slice of sourdough. Repeat to make three more club sandwiches. Slice each sandwich into halves or thirds and secure each piece with a toothpick.

UNION SQUARE CAFE'S TUNA CLUB SANDWICH

Steps:

• Make aioli: Combine egg yolks, lemon juice, vinegar, mustard, garlic and salt in a food processor.
• With the machine running, slowly add the olive oil in a constant stream through the feed tube until all the oil is absorbed and the mixture has the consistency of mayonnaise.
• Add pepper and mix 10 seconds.
• Transfer to a bowl, cover and refrigerate.
• Combine 4 cups water, onion, carrot, celery, bay leaf and peppercorns in a 2-quart saucepan and bring to a boil over high heat.
• Lower to simmer, cover and cook for 15 minutes.
• Add the tuna pieces and simmer until they are barely cooked through, about 10 minutes.
• Remove the cooked tuna from the cooking liquid to a bowl using a slotted spoon.
• While the fish is still warm, flake it into small pieces with a fork or your fingers.
• (The fish firms up as it cools and will not flake as nicely.) Cover loosely and let cool.
• Crush the fennel seeds between two sheets of waxed paper; dry fry in a small skillet until fragrant.
• Place in large bowl; add 1/2 cup aioli, the red and yellow peppers, onion, herbs and salt and set aside.
• Mix the flaked tuna into the fennel mixture.
• Combine well and taste for seasonings, adding salt, pepper and lemon juice as needed.
• (The tuna salad can be made ahead to this point without the herbs and refrigerated until the next day; stir in the herbs just before using.) Spread a slice of sourdough bread with the aioli, then with a spoonful of the tuna salad.
• Top with a few leaves of the arugula and one slice of bacon.
• Repeat with a second slice of sourdough.
• Stack one layer on top of another and finish by topping with a third slice of sourdough.
• Repeat to make three more club sandwiches.
• Slice each sandwich into halves or thirds and secure each piece with a toothpick.