Tuna - Canned (Ready-to-Eat)
Farfalle and Tuna Casserole

Farfalle and Tuna Casserole

Ingredients:

  • 2 - 6.5oz cans fresh-packed tuna
  • 1/2 cup dry breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 4 Tablespoons Olive oil
  • 1 pound farfalle (bow-tie pasta)
  • 3 10-oz containers purchased refrigerated Alfredo sauce
  • 2 cups thinly sliced green onions
  • 1 cup frozen peas, thawed
  • 2 teaspoons dried oregano
  • 2 teaspoons grated lemon peel
  • 2 tablespoons fresh lemon juice
  • Preheat oven to 400°F. Drain tuna. Mix breadcrumbs and Parmesan in small bowl. Mix in 4 tablespoons olive oil. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Mix in remaining ingredients. Transfer pasta mixture to 3-quart oval baking dish. Sprinkle with crumb mixture. Bake until pasta is hot and topping is golden brown, about 25 minutes. Makes 6 servings.
Heart Healthy Tuna Salad

Heart Healthy Tuna Salad

Ingredients:

  • 1 can Gourmet Ready-to-Eat Tuna, flaked with a fork
  • 2 soft-boiled Eggs, sliced
  • 2 stalks of Celery, chopped
  • 1 Red apple, chopped
  • 1/2 cup coarsely chopped walnuts or *crispy walnuts
  • 1/4 cup dried fruit (raisins, cherries, cranberries, etc...)
  • Salt and Pepper to taste
  • Toss together and serve over a bed of lettuce or on whole-grain crackers. *To make crispy walnuts; soak walnuts overnight, drain, rinse, and dehydrate until crispy. This makes them more palatable to those who have problems with nuts and much more nutritious as they begin to sprout; emitting all kinds of healthy chemicals.
Tuna and Fava Crostini

Tuna and Fava Crostini

Ingredients:

  • 18 thin baguette slices
  • 4 tablespoons extra-virgin olive oil, divided 3:1
  • 8 ozs fresh fava bean pods
  • 1 6.5 - 8oz can solid light tuna
  • 1/4 cup minced red onion
  • 2 tablespoons chopped fresh Italian parsley plus 18 leaves for garnish
  • 4 teaspoons fresh lemon juice
  • Preheat oven to 350°F. Arrange baguette slices in single layer on baking sheet; brush slices with 3 tablespoons oil. Bake until bread is crisp and golden, about 15 minutes. Set aside. Bring medium saucepan of water to boil. Shell fava beans, then drop beans into boiling water and cook 1 minute. Drain. Slip beans out of skins. Place beans in small bowl; add remaining 1 tablespoon oil and toss to coat. Combine tuna, minced red onion, chopped parsley, and lemon juice in small bowl. Using fork, mash tuna mixture to coarse paste. Season mixture to taste with salt and pepper. Baguette slices, fava beans, and tuna mixture can be prepared 4 hours ahead. Let baguette slices stand at room temperature. Cover and refrigerate fava beans and tuna mixture separately. Divide tuna mixture among baguette slices. Top with fava beans and garnish each with 1 parsley leaf. Makes 6 servings.
Tuna Pasta Salad

Tuna Pasta Salad

Ingredients:

  • 3/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 lb penne rigate, freshly cooked to tender, rinsed under cold water, and drained
  • 1 tablespoon finely grated fresh lemon zest
  • 1 6.5-8oz fresh- packed tuna, drained
  • 1 15-oz can white beans, rinsed and drained
  • 1/2 cup thinly sliced fresh basil
  • Whisk together mayonnaise and lemon juice in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature. Makes 6 main-course servings.
Tuna, Red Onion & Parsley Salad

Tuna, Red Onion & Parsley Salad

Ingredients:

  • 1/3 cup light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 2/3 cup finely chopped celery
  • 2/3 cup finely chopped red onion
  • 3 tablespoons chopped fresh Italian parsley
  • 2  6.5-8oz cans fresh-packed tuna
  • 20 Belgian endive leaves (from about 2 heads)
  • Fresh Italian parsley sprigs
  • Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in drained, fresh-packed tuna. Season salad with salt and pepper to taste. (Can be prepared 6 hours ahead. Cover and refrigerate.) Spoon salad onto endive; place on platter. Garnish with parsley and serve. Makes 4 servings.
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