Archive for the ‘Fish – Tuna’ Category
Tuna Italian
July 22, 2021 Lee
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Tuna Italian

Adapted from a recipe in the Casserole Cook Book, page 25.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 3 cups dry egg noodles
  • ½ cup onion, diced
  • 2 tablespoons butter
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ⅔ cup evaporated milk
  • ⅓ cup Parmesan cheese, grated, and as needed
  • 1 can tuna, drained, flaked, (6½ oz / 185 g)
  • ⅔ cup canned mushrooms, sliced, or sautéed fresh mushrooms
  • ½ cup black olives, slices, and as needed
  • 2 tablespoons fresh parsley, minced, and as needed
  • 2 teaspoons lemon juice
  • paprika, as desired

Instructions
 

  • Cook the egg noodles in a pot of salted boiling water until just tender. Drain and set aside.
  • While the noodles are cooking, melt the butter in a large non stick pan on medium heat, when hot, add the onion and cook until tender.
  • Add the soup, milk, and cheese. Stir together and heat through.
  • Preheat your oven to 190° C (375° F), get out and grease a 2 quart casserole.
  • Return the cooked noodles to the pot they were cooked in, then add the soup mixture from the pan and stir together.
  • Add the tuna, mushrooms, ½ cup sliced black olives, 2 tablespoons parsley, and lemon juice. Mix together.
  • Pour mixture into the prepared casserole. Sprinkle with additional Parmesan as desired. Sprinkle with paprika as desired.
  • Bake for 20-25 minutes.
  • Top with additional parsley and sliced black olives.
  • Serve and enjoy.

Notes

Low cost per serving, however, when I prepare this I may adjust the amount of tuna needed for this.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - Tuna
Curried Noodle Pie
July 3, 2021 Lee
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Curried Noodle Pie

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 103.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup sour cream, Shortcut
  • 3 cups egg noodles, cooked and drained
  • 1 egg, beaten
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 teaspoon yellow curry powder
  • Meat Option
  • 1 cup Vegetable Option, cooked and drained
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed golden mushroom soup

Meat - Use 1 Item

  • 3 cups chicken, cooked, diced
  • 3 cups pork, cooked, diced
  • 3 cups beef, cooked, diced
  • 2 cans tuna, drained, flaked, (7 oz / 185 g each)

Vegetable - Use 1 Item

  • carrots, sliced
  • mixed vegetables
  • lima beans
  • cut asparagus

Garnish - Use 1 Item

  • almonds, toasted, sliced
  • spring onion, sliced
  • coconut, toasted, flaked
  • pimento, diced

Instructions
 

  • Preheat your oven to 180° C (350° F). Grease a 9 inch pie dish with butter or cooking spray.
  • In a medium mixing bowl, together Soup Option and sour cream.
  • In a large mixing bowl, ¾ cup of the soup mixture into the noodles, then mix in the egg.
  • Press the noodle mixture into the bottom and sides of the pie dish, this forms the crust of the pie.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the garlic and curry powder and cook 1 minute.
  • Stir in the remaining soup option, and the Meat and Vegetable Options. Remove from heat.
  • Pour mixture into the noodle crust and spread out evenly.
  • Cover with foil and bake 30 minutes or until hot.
  • Sprinkle with Garnish Option and let pie rest 10 minutes.
  • Serve and enjoy.

Notes

Low cost per serving except for the beef, but that depends on what you buy and where.
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK
Quick Stovetop Supper
July 2, 2021 Lee
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Quick Stovetop Supper

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 99.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon butter
  • ½ cup mushrooms, sliced
  • ¼ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup milk
  • ½ teaspoon dry mustard
  • Meat Option
  • ½ cup Vegetable Option
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Meat - Use 1 Item

  • 113 grams dried beef, rinsed, cut into strips, (4 oz)
  • 1 cup cooked ham, cut into strips
  • 1 cup cooked turkey, or chicken, cut into strips
  • 1 can tuna, drained, flaked, (about 7 oz / 185 g)

Vegetable - Use 1 Item

  • peas, cooked, drained
  • cut green beans, cooked, drained
  • carrots, diced, cooked, drained
  • spinach, packed, chopped

Side Dish - Use 1 Item

  • toast points
  • baked potatoes, split
  • hot cooked noodles
  • patty shells, baked

Instructions
 

  • Melt the butter in a 2 quart saucepan on medium heat, when hot, cook mushrooms and onion until soft, stir occasionally.
  • Stir in the Soup Option, milk, and mustard until smooth.
  • Stir in the Meat and Vegetable Options, heat through, stir occasionally.
  • Serve over Side Dish Option, enjoy.

Notes

Low cost per serving except for the dried beef, which I have not seen in Thailand, but it may be available in larger cities.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,FISH - ALL,Fish - Tuna,PORK
Beer & Orange Marinated Tuna Steaks
November 24, 2020 Lee
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Beer & Orange Marinated Tuna Steaks

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 30 minutes
Total Time 46 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

For the Salsa

  • 2 large nectarines, pitted, cut into ½ inch cubes
  • 3 tablespoons red onion, finely diced
  • ½ jalapeno pepper, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ¼ teaspoon salt

For the Tuna

  • ½ cup beer
  • ⅓ cup spring onion, thinly sliced
  • ¼ cup orange juice
  • ¼ cup light soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons sugar
  • 4 tuna steaks, about ¾ inch thick, (4-6 oz / 112-170 g each)

Instructions
 

  • In a medium size bowl, add all the Salsa ingredients and mix together. Set aside until serving.
  • In a large mixing bowl, add the Tuna ingredients except the tuna steaks, and mix together to make the marinade.
  • Add the tuna steaks to the marinade, turning them to coat them. Place in the fridge for 30 minutes. Turn the steaks several times while they marinate.
  • Prepare your grill for direct heat cooking on medium high heat. Oil the grates to reduce sticking.
  • Remove steaks from the marinade and place on the grill. Grill steaks for 3 minutes on each side or until they have grill marks and still pink in the center.
  • Remove to a serving tray.
  • Serve with the Salsa, enjoy.

Notes

I would have to price this when I locate tuna steaks, so for now I will say this Fair priced per serving.
* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Tuna,GRILLED / BBQ / SMOKER
Tuna & Noodles
May 28, 2020 Lee
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Tuna & Noodles

Adapted from an internet recipe.
This is an old time favorite when I was growing up, and it is just as good now as it was then. Link to the shortcut is listed in the Notes section.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry egg noodles, (16 oz)
  • 2 cans tuna, drained, (12 oz / 340 g each)
  • 1 can sweet peas, drained
  • 2 cans condensed cream of mushroom soup, Shortcut
  • salt and pepper, as desired

Instructions
 

  • Heat a pot of salted water to a boil, then add the egg noodles and cook until just tender. Drain noodles and return to the pot.
  • Add the soup and tuna and mix in, then add the peas and mix together (I used a variant and used frozen peas and carrots that were steamed first).
  • Taste and season with salt and pepper as desired. Simmer for a few minutes until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use frozen peas, steamed, in place of canned peas. 2. Use peas and carrots (I used a 12 oz bag of frozen). 3. Add sliced mushrooms. 4. Use pasta of your choice. 5. Stir in 1 cup of shredded cheese.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Fish - Tuna,PASTA
Tuna with Cream
August 3, 2019 Lee
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Tuna with Cream

Adapted from an internet recipe.
Sounds easy and tasty, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Portuguese
Servings 2 servings

Ingredients
  

  • 1 can tuna, drained, (about 8 oz / 250 grams)
  • 1 cup whipping cream
  • ¼ cup extra light olive oil
  • pepper, as desired
  • rosemary, as desired
  • oregano, as desired
  • 1 medium onion, diced
  • 150 grams dry spaghetti, (6 oz)
  • 1 tablespoon butter
  • 1 small onion, peeled, to cook pasta
  • salt, as desired

Instructions
 

  • Heat a small pot of water with the butter, peeled onion, and some salt. When boiling, add the pasta and cook until tender. Drain.
  • While the water is heating, open and drain the tuna and shred with a fork, set aside.
  • Heat the olive oil in a non stick pan on low heat, when hot, add the diced onion, cook, stirring often until the onion starts to turn golden brown.
  • Then add the tuna and season with pepper, rosemary, and oregano as desired and cook for a few minutes to heat the tuna through.
  • Add the drained pasta and cream, toss everything together and cook for a few minutes to heat everything through.
  • Remove from heat, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: PORTUGUESE,FISH - ALL,Fish - Tuna,PASTA
BBQ Tuna Sandwich
June 9, 2019 Lee
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BBQ Tuna Sandwich

Adapted from an internet recipe.
This, I have to try, and it is touted as tasting like a BBQ pulled pork sandwich. On my to make list for sure!
Print Recipe
Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Equipment

  • Microwave

Ingredients
  

  • 1 hamburger bun, or bread, toasted
  • 1 can tuna in water or brine, drained
  • 2-4 tablespoons BBQ sauce, of your choice, to taste

Instructions
 

  • Drain the can of tuna well, place in a heatproof bowl. Add 2-4 tablespoons of BBQ sauce, to taste.
  • Place a paper towel on top of the bowl and microwave the tuna for 1 minute.
  • Add the BBQ tuna to the toasted bun or bread, top with the other slice, enjoy.

Notes

You can find tuna canned in water or brine from 30-50 baht/can. For this, I will just say Fair cost per serving (1 sandwich).
* Fair Value $1.01 to $1.50 per Serving,BURGERS & SANDWICHES,Fish - Tuna
Tuna Bean Soup (Pressure Cooker)
June 8, 2019 Lee
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Tuna Bean Soup (Pressure Cooker)

Adapted from an internet recipe.
For clarification, this is tuna AND bean soup, no tuna beans were harmed in the making of this soup. There is two steps to this, first we are going to cook the beans in a pressure cooker, then we will add tomatoes and tuna when not on pressure. I use a stove top 9 liter (9½ quart) pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker. This is a 2 for 1 recipe, beans for this dish plus bean broth for a soup or noodles another day.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 6 hours 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry Great Northern beans, (1 lb)
  • water, as needed
  • 2 tablespoons cooking oil, and as needed
  • 1 onion, diced
  • 150 grams fresh mushrooms, sliced, (5 oz)
  • 1 teaspoon dried rosemary, or 2 sprigs fresh
  • 2 cups fresh tomatoes, diced
  • ½ teaspoon Worcestershire sauce
  • 1 can tuna in brine, drained
  • salt and pepper, as desired
  • fresh spring onions, sliced, for garnish

Instructions
 

  • Rinse the beans and remove any bad ones and any debris, place in a large bowl and cover with 2 inches of water. Add 2 tablespoons of salt and stir that in. Cover the bowl and let that sit for at least 6 hours. If you are going to soak these overnight, place in the fridge, this will reduce the chance of the beans fermenting.
  • After 6 hours, drain and rinse the beans and add to your pressure cooker. Add 8 cups of water, bacon, and the 2 tablespoons of cooking oil, the oil keeps the beans from foaming so do not skip the oil.
  • Place the lid on the pot, add the weight (jiggler), and bring the heat up to high. When the jiggler starts moving and releasing pressure, indicating full pressure, start timing this for 8 minutes, and turn the heat down to low or medium low to maintain the jiggler moving and releasing pressure.
  • At 8 minutes, turn off the heat and move the pressure cooker to an unused burner and allow a natural release of pressure, this takes 10-15 minutes.
  • While the pressure cooker is cooling, heat a non stick pan with 1 tablespoon of cooking oil, when hot, add the onion and mushrooms. Saute until the onion is softened and the mushrooms have released their water, cook for another minute or two evaporate the water off. Transfer the onion and mushrooms to a dish and set aside.
  • When the pressure is released, open and remove the lid and set that aside, you won't need the lid for the rest of the cooking. Pour the contents into a large strainer that is on top of a large pot. Now you have beans for this recipe and bean broth for another recipe, see, 2 for 1.
  • Return the beans to the pressure cooker pot along with 1½ cups of the bean broth. Add the tomatoes, sautéed mushrooms and onion, rosemary, salt, and Worcestershire sauce. Stir to mix together and put on low heat to simmer for 15-20 minutes to cook down the tomatoes and the liquid will reduced some. Taste and season with salt and pepper as desired.
  • Stir in the drained tuna, simmer for another 5-10 minutes to heat the tuna through.
  • Ladle into bowls and garnish with sliced spring onion. Serve and enjoy.
  • Take the remainder of the bean broth and pour that into a jar and let it cool, then place in the fridge. Use as a base for a soup or noodles, use within 2-3 days.

Notes

Low cost per serving for sure.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,Soups, Stews, Chili - Pressure Cooker
Tuna Melts
April 29, 2019 Lee
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Tuna Melts

Spend with Pennies, Holly, Canada.
These can be prepared as open-faced or closed sandwiches, and on any type of toasted bread. And for this recipe, 5 variants are listed. Use the base recipe, and what you like, and make it your own signature sandwich. This is written for open-faced sandwiches, if you desire closed, just double the toasted bread.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 sandwiches

Equipment

  • Baking Sheet
  • Parchment Paper
  • Oven

Ingredients
  

For the Salad

  • 1 can tuna in water, drained, (180 g / 6 oz)
  • 1 stalk celery, finely diced
  • 1 spring onion, sliced
  • ⅓ cup mayo
  • 1 teaspoon Dijon mustard
  • ½ teaspoon lemon or lime juice
  • salt and pepper, as desired, to taste

For the Sandwich

  • 2 slices bread, of your choice, toasted
  • fresh tomato, sliced, as desired
  • Cheddar cheese, shredded or sliced, as desired

American Classic

  • tuna salad, as stated above
  • white bread, Wonder, toasted
  • American cheese, slices, as desired
  • fresh tomato, slices, as desired

New York Deli

  • tuna salad, as stated above
  • Pumpernickel bagel, sliced in half
  • dill pickle, slice lengthwise into slabs, as desired
  • New York Cheddar cheese, slices, as desired

Apple Pie

  • tuna salad, as stated above, but mixed with chopped pecans and dried currents as desired
  • apple, sliced, as desired
  • brioche hamburger roll, sliced in half
  • extra sharp Cheddar cheese

Hot & Spicy

  • tuna salad, as stated above
  • jalapeno slices, canned, as desired
  • soft wheat taco shells
  • roasted red pepper, as desired
  • Pepper Jack cheese, as desired

Californian

  • tuna salad, as stated above
  • avocado slices, as desired
  • almonds, slivered, as desired
  • Asiago cheese, as desired
  • whole grain bread

Instructions
 

  • Preheat your oven to 200° C (400° F), line a baking sheet with parchment paper. Toast two slices of bread, place the toast on the parchment paper.
  • In a mixing bowl, add the Tuna Salad ingredients.
  • Mix together the salad, and at this point we have a really nice tuna salad that would make a nice cold sandwich on its own, but why stop here.
  • Next item needed, fresh tomatoes, I used two Tor tomatoes with three thick slices each.
  • Top the toast with equal portions of the tuna salad, then top that with 1-3 slices of tomato (depends on how big your tomato is), then top that with 1-2 slices of cheese or shredded cheese to your liking (I used a 4 blend pizza cheese).
  • Bake for 10-15 minutes or until cheese is melted, enjoy.

Notes

Low cost per sandwich.
Variants: 1. For bread, think white, wheat, whole grain, English muffins, leftover hamburger buns or hot dog buns, etc. 2. For cheese, Cheddar, Gouda, Swiss, Monterrey Jack. Colby, you get the picture. 3. Don't like an open face sandwich, just top with another toasted similar piece of bread and enjoy as a regular sandwich.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,FISH - ALL,Fish - Tuna
Pasta with Tuna Sauce
April 10, 2019 Lee
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Pasta with Tuna Sauce

Adapted from an internet recipe.
Sounds like an easy and quick dish to put together. On my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 can tuna in brine, drained, (185 g / 6.5 oz)
  • 1 can diced tomatoes, (~400 grams or ~14 oz can)
  • 2 tablespoons extra light olive oil
  • 2 cloves garlic, smashed and minced
  • 2-3 tablespoons capers, drained
  • 1 teaspoon dried oregano
  • salt and pepper, as desired, to taste
  • dry pasta, of your choice, for serving
  • Parmesan cheese, grated, for serving

Instructions
 

  • Heat the oil in a non stick pan on medium heat, when hot, add the garlic, stir for 30 seconds or until the garlic is fragrant.
  • Pour in the chopped tomatoes and stir together. Stir in the oregano and season to taste with salt and pepper as desired. Reduce heat to low.
  • Add the drained tuna, break that up a bit and stir into the tomatoes, let simmer for about 15 minutes, stirring occasionally.
  • While the sauce is simmering, heat a pot of salted water to a boil, then add the pasta of your choice, spaghetti or fettuccine would be perfect. Cool until tender, drain. For the pasta, figure about 160-180 grams (6-7 ounces) for 2 servings.
  • After 15 minutes of simmering the sauce, stir in the drained capers and simmer for another 5 minutes.
  • Divide the pasta between two plates, spoon on the sauce, top with grated Parmesan, enjoy.

Notes

Low cost per serving.
Variants: 1. Used canned whole tomatoes, chopped, plus juice. 2. Use fresh tomatoes, chopped, about 1 3/4 to 2 cups. 3. Add sliced black olives in place of the capers or in addition to the capers. 4. Add sautéed mushrooms.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,PASTA