Gather all ingredients and equipment.
Preheat broiler and line a small sheet pan with foil.
Combine drained tuna and chopped hard boiled egg in medium mixing bowl.
Add the mayonnaise, mustard, relish, vinegar or lemon juice, salt and pepper. Combine.
Lay the tomato slices on the sheet pan and top each with 1/8 of the tuna salad mixture.
Sprinkle each tomato stack with 1/8 of the shredded cheddar cheese.
Transfer to the broiler and cook just until the cheese is melted and bubbly, about 2-3 minutes.
Serve immediately.
Variation: The tomato stacks may also be served on toasted whole wheat English muffins, for an open face sandwich, or over mixed greens lightly dressed with olive oil and lemon.
Gather all ingredients and equipment.
Preheat the oven to 375°F (190°C).
Bring water in a medium sized pot to a boil. Add pasta and cook for 4-6 minutes. Drain and set aside.
While the pasta is cooking, place the mushroom soup, milk, tuna, peas, pepper, and nutmeg in a large bowl. Fold together gently.
Add the cooked pasta to the mushroom soup mixture and fold gently.
Spray a 9″x13″ pan lightly with cooking spray. Place the tuna/noodle mixture in the pan and press down gently with a rubber spatula.
Top with shredded cheese and bake casserole until heated through and the top is golden brown, about 20 minutes.
Combine all ingredients into a large mixing bowl and chill for at least 15 minutes before serving.
Try this salad as a sandwich, with 2 wasa crackers, over 2 cups of greens, or however you like to eat your tuna salad.
Place the avocado in mixing bowl and mash until smooth.
Add the lemon juice, salt and pepper and fold together until well blended.
Add the tuna, relish, green onions, and celery to the bowl.
Fold together until well blended.
Chill for at least an hour.
To serve:
For each sandwich, spread 3/4 cup tuna salad on a slice of whole grain bread.
Add a slice of tomato and a leaf of lettuce, if desired.
Top with a second slice of whole grain bread and serve.
Preheat oven to 325° F.
Place the tomatoes in a medium pan along with the garlic and pepper. Cover and roast for about 30 minutes. Add the almonds to the pan, cover and roast for another 15 minutes.
Remove from the oven and let cool. Remove the peel from the tomatoes and place the jalapeno, tomatoes, garlic, pepper, and almonds in a blender. Add 1 teaspoon olive oil, vinegar, salt and pepper.
Puree until smooth.
Place a large non stick skillet over medium high heat. Add 1 teaspoon olive oil. When the pan is hot add the tuna steaks. Cook for about 4 minutes on the first side and turn. Cook for another 3 to 4 minutes and serve topped with the sauce.
Heat the butter in a medium sauce pan and add the diced onion. Cook slowly until translucent. Do not allow the onions to brown.
Add the water and vegetable stock and simmer over a low medium heat.
Place the ancho chili in a steamer and steam for about 5 minutes until tender. Remove and carefully seed the chili and dice.
Add the chili to the simmering onions and cook for about 5 minutes until they begin to soften.
Add the lime juice, fig preserves and simmer for about 15 minutes. Place sauce in a blender and blend until smooth.
Grind fresh pepper over each side of the tuna.
Heat a non stick grill pan or a large skillet over high heat. Spray the pan lightly with olive oil. Add the tuna steak to the hot pan. Sear for about two minutes on each side.
Add 3 Tablespoons of sauce to the pan for each tuna steak. Reduce the heat and cook for about 2 – 3 minutes on each side.
Serve topped with the sauce and then 2 Tablespoons of fresh cilantro.
Preheat the oven to 325°F.
Place one teaspoon of olive oil in a medium skillet over medium high heat.
Add the onions and cook for about 5 minutes. Stir frequently.
Add the sliced mushrooms and cook, tossing frequently, until the mushrooms are well browned (about 10 minutes).
Add the flour 1 tablespoon at a time and gently stir into the mushrooms so that the flour does not clump.
Add the vegetable stock 1 cup at a time and stir until the sauce begins to thicken.
Add the tarragon, salt, pepper, and milk.
Add the uncooked pasta and tuna and gently fold into the mushroom sauce.
Add the frozen peas and water and fold into the sauce.
Pour into a 10 inch oblong Pyrex dish and press down gently with a rubber spatula.
Place in the oven and bake for 40 minutes.
Sprinkle the cheese over the top and bake for another 5 minutes.
Serve.
Preheat the oven to 400° F.
Mix together the tuna, celery, mayonnaise and pepper.
Divide the tuna evenly between the 6 slices of bread. Top with the cheese.
Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve.
Preheat the oven to 400°F.
Mix together the tuna, shallot, celery, mayonnaise, hot sauce and pepper.
Divide the tuna evenly between the 6 slices of bread. Top with the tomatoes and then the cheese.
Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve immediately.
Preheat the oven to broil.
Place the red pepper in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag. Allow it to cool slightly.
Peel and seed the cooled pepper.
Place the pepper in a blender with the peach preserves, maple syrup, vinegar, Worcestershire sauce, vinegar, hot sauce, salt, dry mustard, chili powder and paprika in a blender.
Blend until smooth. Chilling the sauce overnight is best.
Place a large skillet in the oven and preheat oven to 450°F.
When the oven is hot spray the pan lightly with oil and add the tuna. (If cooking more than 3 or 4 servings use a second or third skillet. If the tuna is too crowded in the pan it will not sear properly.)
Let the tuna sear for 2 minutes on one side and turn.
Sear for another two minutes add 1/4 cup (per serving) of the barbecue sauce. Cook for another 2 minutes and turn.
Cook for one minute and serve.
If you like your tuna cooked through, you can cook for another 2 – 4 minutes after turning the second time.
Slice and serve topped with the remaining sauce.
