Archive for the ‘Fish – Tuna’ Category
Tuna Macaroni
I came up with this on a whim, and it is delicious!
Ingredients
- 250 grams dry macaroni, (8 oz)
- 1 can condensed cream of chicken mushroom soup, (10½ oz / 298 g)
- ½ cup sour cream
- ¼ cup milk
- 2 cans tuna in oil, drained, (185 g / 7 oz each)
- 1 cup frozen peas
- black pepper, as desired
Instructions
- Heat a pot of salted water to a boil, then add the macaroni, cook until just tender.
- Drain the macaroni and return to the pot. Add the soup, sour cream, and milk. Stir together.
- Add the drained tuna and peas. Stir together.
- Place on low heat and simmer until warmed through, stirring often.
- Serve and enjoy.
Notes
Low cost per serving.
Tuna Egg Salad Sandwiches
This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cans tuna in water or brine, drained, (about 170 g / 6 oz each)
- 4 hard boiled eggs, sliced, Shortcut
- 2 tablespoons mayo, and as desired
- 2 tablespoons sweet relish
- 1 tablespoon brown mustard
- ½ teaspoon salt
- ½ teaspoon paprika
- 8 slices sandwich bread, toasted
- butter, as needed
Instructions
- Here my eggs are peeled and the tuna is ready.
- Add the drained tuna to a mixing bowl and flake with a fork. I used my 1 quart casserole dish for this. Then add the relish, mustard, salt, paprika, and mayo. I used Japanese Kewpie mayo.
- Mix together then add the sliced eggs.
- Mix in the egg slices, adding more mayo as desired, some eggs will break apart but most remain in large pieces. Cover and place in the fridge for at least 1 hour to chill.
- When ready to serve, toast the bread, butter slices as desired, top with tuna egg mixture, top with another slice of buttered toasted bread, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Variant: 1. Chopped dill pickle is a good substitute for the sweet relish.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Tuna a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 box corn muffin mix, Shortcut
- ¼ cup green bell pepper, diced
- 1 teaspoon onion, minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 1½ cups milk
- 1 can tuna, drained, (about 1 cup or standard can)
- ⅔ cup mushrooms, sliced, canned or fresh sautéed, drained
- ¼ cup pimento, diced
- ¼ teaspoon salt
- ¼ teaspoon paprika
Instructions
- Prepare the corn muffins per the package instructions.
- In a medium saucepan, melt butter, add the bell pepper and onion, cook until tender.
- Stir in flour until mixed in. Slowly stir in milk, cook and stir until thickened.
- Add the tuna, mushrooms, pimento, salt, and paprika. Stir together and heat through.
- Serve over warm split corn muffins, enjoy.
Notes
Low cost per serving.
Shortcut: Corn Muffin Mix.
Pacific Chowder
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 slices bacon
- ¼ cup onion, diced
- 2 tablespoons green bell pepper, diced
- 1 can condensed cream of potato soup
- 2 cups milk
- 2 cans tuna, drained, (5 oz / 142 g each / 1¼ cups)
Instructions
- In a medium saucepan, cook the bacon until crisp, remove to paper towels, drain excess fat but leave 2 tablespoons fat in the saucepan.
- In the bacon fat, cook the onion and bell pepper until just tender.
- Add the soup and milk, heat to just boiling, turn off the heat, reduce to low.
- Crumble the bacon and flake the tuna, add to the saucepan and stir in and heat through.
- Serve and enjoy.
Notes
Low cost per serving.
Sweet & Sour Tuna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2½ cups pineapple chunks, drain and reserve liquid
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 cup chicken broth, powder or homemade
- 2 tablespoons vinegar
- 2 teaspoons light soy sauce
- ½ teaspoon salt
- 2 cups green bell pepper, cut into ½ inch wide strips
- 2 cans tuna, drained, flaked, standard size cans
- 2 tablespoons butter
- 2 cans chow mein noodles, (6 oz / 170 g each)
Instructions
- In a mixing bowl, mix together the sugar and cornstarch, then mix in the pineapple liquid, chicken broth, vinegar, soy sauce, and salt.
- Add the mixture to a large non stick pan, cook and stir until mixture thickens.
- Add the pineapple, bell pepper, tuna, and butter. Heat for 5-8 minutes, stir often.
- Serve over chow mein noodles. Enjoy.
Notes
Fair cost based on the noodles, those may be available in western markets.
15-minute Tuna Curry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ⅓ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 cup sour cream, Shortcut
- 1 teaspoon yellow curry powder
- ¼ teaspoon salt
- dash black pepper
- 1 can tuna, drained, average size can, up to you
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the onion, bell pepper, and garlic. Cook until tender but not browned.
- Stir in the sour cream, curry powder, salt, and pepper as desired.
- Stir in the tuna. Heat slowly until hot.
- Serve over hot cooked rice, enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
Chopstick Tuna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup water
- 1½ cups chow mein noodles
- 1 can tuna, drained, average size can, up to you
- 1 cup celery, sliced
- ½ cup cashews, salted, toasted
- ¼ cup onion, diced
- dash black pepper
Instructions
- Preheat your oven to 190° C (375° F), get out a 8x8 inch baking pan.
- In a mixing bowl, add the soup and the water, mix together. Add 1 cup of the chow mein noodles
- Add remaining ingredients and mix together.
- Pour mixture into the baking pan. Top with remaining chow mein noodles.
- Bake for 15 minutes or until hot.
Notes
Low cost per serving if using the shortcut for the soup.
Shortcut: Condensed Cream of Mushroom Soup.
Cream Cheese Tuna Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is a great tasting casserole and does not taste like a tuna & noodle casserole, the cream cheese gives this a nice flavor. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Casserole (2 quart)
- Oven
Ingredients
- 1 cup dry macaroni
- 85 grams cream cheese, softened, (3 oz)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 2 cans tuna, drained, flaked, (about 1½-2 cups)
- ¼ cup onion, diced
- ¼ cup green bell pepper, diced
- 2 tablespoons pimento, diced
- 1 tablespoon prepared yellow mustard
- ¼ teaspoon salt
- ¼ cup milk
- ½ cup corn flakes, crushed
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain.
- Preheat your oven to 190° C (375° F), get out a 2 quart casserole.
- Add the cream cheese and soup to a large mixing bowl, use an electric mixer and mix together until smooth.
- To the mixing bowl, stir in the tuna, vegetables, mustard, salt, milk, and macaroni. I used red bell pepper in place of the green and added a little extra as I had no pimento.
- Pour mixture into the casserole and spread out evenly.
- Sprinkle with the corn flake crumbs. I used panko as I had no corn flakes on hand, worked perfect.
- Bake for 20-25 minutes or until bubbly and starting to brown on top.
- Serve and enjoy.
Notes
Fair cost per serving based on the cheese used and low number of servings.
Shortcut: Condensed Cream of Mushroom Soup.
Updated on 8 February 2023.
Tuna with Cheese Swirls
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1½ cups potatoes, peel and diced
- ½ cup celery, diced
- 2 tablespoons onion, diced
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ¼ cup half and half cream, or milk
- 1 can tuna, drained, flaked, (6½ oz / 185 g)
- 1 cup peas, fresh cooked or canned, drained
- 1 canned pimento, cut in strips
- 1 recipe Cheese Swirls, Link in Notes
Instructions
- In a large saucepan, cook the potatoes, celery, and onion in a small amount of water until nearly tender, about 10 minutes, then drain.
- Preheat your oven to 220° C (425° F), get out a 7x11 baking pan.
- Mix in the tuna, peas, and pimento, bring to a nearly a boil then remove from heat.
- Pour mixture into the baking pan, spread out evenly.
- Arrange Cheddar Swirls on top of hot casserole, cut side down.
- Bake for 15-20 or until biscuits are done.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Additional recipe: Cheese Swirls.
Shortcut: Condensed Cream of Celery Soup.
Tuna Noodle Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 1 Sep 2021, and my parents and I loved this, I did not have any celery on hand so I omitted that, and I did double the tuna and the correct amount to use is now reflected in the recipe below. Easy to prepare and is very tasty. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 3 cups dry medium egg noodles
- 1 can tuna, drained, flaked, (12 oz / 340 g)
- ½ cup mayo
- 1 cup celery, sliced
- ⅓ cup onion, diced
- ¼ cup green bell pepper, diced
- ¼ cup red bell pepper, diced
- 1 teaspoon salt
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- ½ cup milk
- 1 cup sharp Cheddar cheese, shredded
Instructions
- Cook the egg noodles in a pot of salted boiling water until tender. Drain and return to pot.
- To the pot add the tuna, mayo, vegetables, and salt. Mix together with the noodles.
- In a saucepan, mix together the soup and milk, heat on medium low heat until hot.
- When the soup is hot, stir in the cheese and continue to stir until the cheese is melted and blended in.
- Preheat your oven to 220° C (425° F), get out a 1½ quart casserole.
- Pour soup mixture into the noodles, mix to combine.
- Pour mixture into the casserole.
- Bake for 20 minutes or until bubbly.
- Serve and enjoy.
