Archive for the ‘Fish – Tuna’ Category
Creamed Tuna on Buttered Toast
Absolutely delicious! I made this on 17 Jan 2017, very easy, very easy to tailor based on your preferences. And I make this often! The milk sauce is perfect. If making this for more than 2 people (even though listed as 4 servings) I would double this. Highly recommended. Link to the Shortcut is listed in the Notes section.
Ingredients
- ¼ cup butter
- ¼ cup all purpose flour
- 2 cups milk
- 1 can tuna, drained, or 1 cup fresh cooked tuna, (185 g / 7 oz), Shortcut
- 1 cup frozen peas, thawed, or peas and carrots, or mixed veggies
- salt and pepper, to taste
- bread, for toasting
- butter, for the toast, as needed
Instructions
- Melt the butter in a saucepan, then whisk in the flour, then whisk in the milk, whisk constantly to prevent lumps and stir until creamy. Add the tuna, peas, and salt and pepper to your taste and warm through.
- As the sauce is warming, toast your bread, figuring 1-2 slices per serving. I went with 4 slices of toast for me in this photo.
- When the bread is toasted and buttered, spoon the sauce over the toast and serve.
Notes
Low cost per serving.
Shortcut: Tuna.
Variants: 1. Add a couple of fried eggs sunny side up on top of each serving. 2. Chop 2 hard boiled eggs and mix those in when you add the tuna.
One-Pot Tuna Rice
This sounds really good, use fresh tuna from local fishermen if you can, or you can use canned tuna packed in oil. On my to cook list for sure.
Ingredients
- ½-1½ teaspoons ground cumin
- 2 teaspoons ground coriander
- 4 cloves garlic, minced
- 1 large red onion, halved and sliced
- 2 large red chilies, seeded and sliced
- 3 cans tuna in oil, drained, (185 g / 7 oz)
- 1½ cups cooked Jasmine rice
- 2-3 plum tomatoes, diced
- ⅓ cup fresh mint leaves, chopped
- ⅓ cup fresh parsley, chopped
- salt and pepper, to taste
- olive oil
Instructions
- In a non-stick skillet, heat a good splash of olive oil with the ground cumin and ground coriander until they turn fragrant and start to foam. To this, add the onion and fry until the onion starts to soften. Add the minced garlic and chili and stir until the onion and garlic starts to brown.
- Add the drained tuna. Season with salt and black pepper. Stir to combine. Add the rice, tomatoes, chopped coriander, parsley and mint leaves, turn off the heat and toss until well-combined. Adjust the seasonings, adding more black pepper as desired and the dish is ready to be served!
Notes
Low cost per serving.
Shortcut: Tuna.
Cheesy Tuna-Vegetable Chowder
Sounds really good! Use fresh tuna and vegetables for additional savings. On my to cook list. Link to the Shortcut is listed in the Notes section.
Ingredients
- ¼ cup butter
- 1 medium onion, diced
- ¼ cup all purpose flour
- ½ teaspoon dry mustard
- ⅛ teaspoon ground black pepper, or to taste
- 2 cups milk
- 1 cup chicken stock, fresh or from powder
- 2 cups fresh vegetables, peas, carrot, corn, beans, frozen
- ¼ teaspoon dried marjoram, or ¾ tablespoon dried oregano
- 1 cup Cheddar cheese, shredded
- 1 cup fresh tuna, or use 2 cans of tuna (185 g / 7 oz each), Shortcut
Instructions
- In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
- Gradually stir in milk and broth. Stir in vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
- Add cheese and tuna; heat, stirring gently, until cheese is melted.
- Serve and enjoy.
Notes
Low cost per serving.
Variant: 1. Add cooked shrimp, squid, or oysters or a combination.
Shortcut: Tuna.
Tuna Patties I
This is a simple way to enjoy tuna using either canned tuna or fresh tuna. Fresh tuna is always better, it is cheaper than canned and no can waste, plus you get material for your compost pile. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cans tuna, OR 1 cup of fresh cooked tuna, Shortcut
- 2 teaspoons Dijon mustard
- ½ cup white bread, torn into small pieces
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons spring onion, sliced
- 2 eggs
- olive oil, as needed
- ½ teaspoon butter
- 2-3 dashes hot sauce, optional
- salt and pepper, to taste
- 1 tablespoon water, see Step 1
Instructions
- If using canned tuna packed in water, drain and reserve 1 tablespoon of water from a can then add 1 teaspoon of olive oil to the tuna. If using tuna packed in oil, just drain. If using fresh cooked tuna, add 1 teaspoon of olive oil.
- In a large bowl, mix the tuna with the mustard, bread, zest, juice, water, parsley, spring onion, and hot sauce. Taste and season with salt and pepper as needed, then mix in the egg.
- Divide this in to 4 parts, form each part into a ball and flatten to make a patty. Refrigerate for an hour, this helps keep the patties together when cooking.
- Heat some olive oil in a non stick pan with the butter, place the patties in the pan and cook for 3-4 minutes on each side to nicely brown them.
- Serve as is with lemon wedges on the side for a light lunch or dinner, or serve with tartar sauce on buns to make a tuna burgers.
Notes
Low cost per serving.
Shortcut: Tuna.
Tuna (actually Yellowtail not Tuna)
Tuna is about as popular as chicken. I am not talking the tuna steaks or fillets, think canned tuna. This recipe is about making "homemade tuna" but without the cans and without tuna. In Tesco and fresh markets, yellowtail is very common, inexpensive, and tastes very much like tuna, but normally sold as whole fish. What this recipe is talking about is the smaller, 14-16 inch whole yellowtail fish one can buy in Tesco. This is a base recipe to get the "tuna" into a recipe usable state. There is no set quantities for this, if you have not done this before, this is very easy, just start with one fish and see how that goes. I have made this many times and when I do this again, I will take step by step photos, and revise the recipe to a more friendlier format.
Ingredients
- 1 whole yellowtail fish, average size is about 14-16 inches
Instructions
- Clean the fish by gutting and rinse the cavity, no need to scrub every part as that will not be used or even touched. There is no need to remove the head, fins, or skin, these will not be used.
- Bring a pot of water to a boil, once boiling add the fish. Cook for about 20 minutes, the meat will start separate from the backbone and will flake easily with a fork.
- When the fish is cooked through, remove the pot from the heat, cover, and let sit for about 20-30 minutes.
- Once cooled, remove the fish from the water using a large wire scoop and place on a plate.
- Using forks, pull back the skin and away from the meat. Then hold the tail and insert a fork near the tail area pointing towards the head and simply separate that side of meat from the backbone, flip over the tuna and do the same thing on the other side, discard the bones, head, and skin. Now you will have 2 nice big pieces of meat.
- Now you have to remove the ribs, just use a fork and and lift the ribs out of the meat. There are no pin bones in this fish.
- Now use the forks and chunk up the meat a little or a lot depending on what a recipe calls for. Place in a bowl and cover and refrigerate until used, This should last refrigerated for up 3 days. This makes several cans of tuna.
- See, that was easy! You have fresh cooked "tuna", material for your compost pile, and no cans involved, all it takes is some time and effort on your part.
Notes
One average size can of tuna is approximately 1/2 cup. Some cans are smaller, some cans are larger, go with 1/2 cup per can, but with tuna, go a little extra as well, no one is going to complain. I have adjusted the tuna recipes on the site to reflect using this recipe as an alternative to canned. Remember the rule, 1/2 cup fresh "tuna" is about 1 can of tuna.
Used in Recipes Listed on this Site:
- Creamed Tuna on Toast, made it, GO-TO recipe,
- One-Pot Tuna Rice.
- Cheesy Tuna-Vegetable Chowder.
- Tuna Bake.
- Macaroni and Cheese with Cauliflower, Tuna, and Egyptian Roumy Cheese.
- Tuna Patties.
- Tuna Casserole I.
- Tuna Casserole II.
- Mac & Cheese, Slow Cooker Style I.
- Macaroni Salad, made it, GO-TO recipe.
- White Bean & Tuna Salad, made it, GO-TO recipe.
- Tuna Casserole IV, made it, GO-TO recipe.
- Tuna Loaf, made it, GO-TO recipe.
- Tuna Salad, made it, GO-TO recipe.
- Tuna & Rice (Rice Cooker).
Tuna Casserole I
This is an easy to assemble casserole, simple but but nice quality flavor. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry elbow macaroni, (1 lb)
- 3 cans tuna, in water, drained, or 1½ cups fresh cooked, (about 185 g / 7 oz cans), Shortcut
- 1 can corn, drained, or 2 cups frozen or fresh, (425 g / 15 oz)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 225 grams Cheddar cheese, shredded, (8 oz)
- salt and pepper, to taste
Instructions
- Heat a pot of salted water to boiling, then add the macaroni and cook until just tender, drain. Once the macaroni is added to the boiling water, go ahead and preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- While the macaroni is cooking, and add the drained corn, tuna, and soup to the baking dish.
- Mix together.
- Drain the macaroni when done and pour into the baking dish. Using a large spoon, mix everything together thoroughly. Salt and pepper to taste, spreading the mixture out evenly.
- Sprinkle the cheese over the top.
- Place in the oven for about 30 minutes or until the cheese is bubbly and starting to brown.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Fresh Tuna, Condensed Cream of Mushroom Soup.
Variants: 1. Use chicken or chicken mushroom soup in place of mushroom soup. 2. Use peas or peas and carrots in place of corn.
Updated on 9 June 2023.
Macaroni Salad I
Easy recipe that I learned from my parents, I have been making this now for years. I often make this to provide several days of lunches and even an evening meal or two. This can be a side dish or a light main dish. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 500 grams elbow macaroni, (8 oz)
- 1 onion, diced
- 2-3 cans tuna, packed in oil or brine, drained, Shortcut
- 3-4 hard boiled eggs, peeled, chopped, Shortcut
- mayo, as needed
- ground black pepper, to taste
Instructions
- Heat a pot of salted water to boiling, add the macaroni, cook until tender, drain well. Return the macaroni to the same pot, we are going to use the cooking pot as the mixing bowl now.
- To the macaroni, add the onion, tuna, and eggs. If using the Shortcut to prepare the tuna, use ½ cup cooked tuna for each can.
- Gently mix together to minimize tearing apart the eggs.
- Add the mayo, several spoons first and gently mix together. Keep adding mayo a spoon at a time until you get your desired consistency. Add some black pepper and give the salad another mix or two.
- Transfer salad to a serving bowl, cover, and place in the fridge to chill until serving. s a great side dish, lunch, or even as a light main meal.
Notes
Low cost per serving as this makes a lot of salad.
Shortcut: Tuna.
