Tuna Vegetable Melange Food

TUNA VEGETABLE CASSEROLE

Steps:

• Spray a 2.5 quart casserole dish with cooking spray. Prep vegetables.
• Bring 2 quarts of water to a boil, then toss in kosher salt. Add egg noodles, stir and boil until al dente or just underdone; drain well in colander.
• Meanwhile, heat a large skillet to medium heat with 1 tablespoon olive oil, then add onions, garlic, bell pepper and mushrooms. Saute about 6 minutes or until onions begin to soften.
• Add frozen mixed vegetables, bouillon granules and up to 1/8 cup water. Stir well, bring to boil, cover & simmer 7-10 minutes or until tender. At end, drain liquid and season with salt and pepper. Re-cover and set aside.
• Preheat oven to 350 degrees.
• Flake drained tuna in large bowl. Add a scant 1/2 cup milk, mayo & soup; mix thoroughly. Stir in cooked vegetables. Add 1 cup shredded cheddar and drained noodles. Mix all together well.
• Spoon tuna mixture into prepared casserole. Top with extra cheese and any additional toppings desired. Cook covered at 350 for 15-20 minutes. Remove cover and cook for 10 more minutes or until cheese is melted and bubbly.

TUNA AND VEGETABLE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
• Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
• Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
• Bake in the preheated oven until bubbling, about 20 minutes.

TUNA AND VEGETABLE SALAD

Steps:

• In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

TUNA AND VEGETABLE PASTA BAKE

Steps:

• Heat oil in a non stick fry pan.
• Sauté the onion, carrot and celery until onion is opaque.
• Add in the basil, oregano and pepepr and cook for 1 minute.
• Add the tomato paste and cook one minute.
• Add the can of diced tomatoes and stock powder, stir well.
• Half fill the can of tomatoes with water and add to the pan.
• Cook on low heat for 30 minutes, stirring occasionally.
• Throw in the corn, tuna and broccoli and mix in the cooked pasta.
• Transfer to a baking dish, evenly pour over the white sauce and top with grated cheese.
• Bake in a moderate oven for 20 minutes until cheese is nice and golden brown.

VEGETABLE TUNA PASTA

Steps:

• Let angel hair pasta cool slightly, after being cooked.
• In a large, heavy duty frying pan, heat olive oil on medium high heat. Saute onion for five minutes, or until translucent, and then add garlic for another three minutes. Be careful not to burn the garlic.
• Add all the vegetables and saute for another 5 minutes. At this point, add the pasta to the frying pan, and saute until angel hair pasta has warmed up again. Be sure to mix the ingredients well, while sauteeing.
• Gently place the pasta mixture in a medium sized bowl, and let cool completely. Once cool, add the tuna fish, and mix well. Garnish with basil leaves, and chives.

AHI TUNA WITH VEGETABLE STIR-FRY

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
• Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
• Season to taste with salt and pepper.
• Transfer vegetable mixture to medium bowl.
• To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
• Boil until sauce thickens, whisking occasionally, about 3 minutes.
• Season with salt and pepper.
• Keep warm.
• Sprinkle tuna with salt and pepper.
• Heat remaining 3 tablespoons oil in another large skillet over high heat.
• Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
• Transfer to small baking sheet.
• Repeat with remaining tuna.
• Divide vegetables among 6 plates.
• Top with tuna.
• Ladle sauce around tuna.
• Sprinkle with sesame seeds, if desired.

TUNA VEGETABLE FRITTERS

Steps:

• Combine tuna with mayonnaise, garlic, salt and pepper. Add carrot, sweet potato, zucchini, green onion, corn and flour; stir to combine. In a separate bowl, whip egg whites until stiff; gently fold into the tuna mixture.
• Heat half the oil in a large, non-stick skillet set over MEDIUM HEAT. In batches, drop 1/3 cup portions of the batter into the skillet; flatten slightly with the spatula. Cook for 4-5 minutes per side or until golden and set. Repeat with remaining batter, adding more oil as needed. Hold batches in a warm oven until all the fritters are cooked.