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TUNA A LA KING

Source: Mississippi Newspaper Clipping (1980)

1 can white tuna in water -- drained
3 tablespoons margarine
1 cup chopped celery
1/2 cup chopped onion
3/4 teaspoon salt and dash pepper
2 tablespoons all-purpose flour
1 cup milk
1 egg -- beaten
1 cup peas (drained) -- canned or frozen
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1/8 teaspoon thyme
1 can cream of mushroom soup
3 tablespoons water chestnuts -- chopped
toast points -- or chow mein noodles

Saute celery and onion in margarine until tender. Blend in flour, salt and pepper. Mix milk, beaten egg and soup and add to first mixture. Cook over low heat until sauce is thick and smooth. Add Worcestershire sauce, lemon juice and thyme. Last add peas and tuna. Heat and serve over warm chow main noodles or toast points. If frozen peas are used, cook until tender and drain before adding.

Serves 6.

PACIFIC ALBACORE WITH LINGUINE AND VEGGIES

2 cans Albacore Tuna
1/2 cup dry white wine
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper
1 tablespoon cooking oil
2 cloves garlic, minced
2 cups broccoli flowerets
1 large red or green sweet pepper, cut into strips
8 ounces linguine, cooked and drained
3/4 cup finely shredded Romano or Parmesan cheese

In small bowl, stir together wine, thyme, salt, and crushed red pepper. Set aside.

Pour cooking oil into a wok or large skillet (add more oil as necessary during cooking). Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add broccoli; stir-fry for 2 minutes. Add sweet pepper; stir-fry for 1 to 2 minutes more or until vegetables are tender. Flake in 2 cans of Albacore.

Stir sauce and add to wok. Add cooked linguine. Gently toss all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Remove from heat and serve immediately. Sprinkle each serving with Romano or Parmesan cheese.

Makes 4 servings.

HOT TUNA AND EGG SALAD ROLLS

1 can (7 ounces) tuna, drained and flaked
4 pimiento-stuffed olives, sliced
4 ounces Cheddar cheese, shredded or cut in small cubes
4 hard cooked eggs, chopped
1/3 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons finely chopped onion
1/4 teaspoon salt
8 hot dog rolls

In a medium bowl, combine flaked tuna, sliced olives, cheese, egg, mayonnaise, pickle relish, onion, and salt; mix well.

Spoon tuna mixture into hot dog rolls; wrap each roll in foil. Place foil wrapped sandwiches in a preheated 400° oven. Bake for 10 minutes; serve hot in the foil.

Hot tuna sandwiches serves 8.

TUNA CHOWDER WITH CHEESE

2 cups water
1/2 teaspoon salt
2 medium potatoes, peeled and diced
1/2 cup diced carrot
1/2 cup chopped celery
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
3 cups shredded sharp Cheddar cheese, or about 12 ounces
1 can (7 ounces) tuna, drained and flaked
1 small can (8 ounces) cream-style corn
few drops Tabasco sauce
chopped green onions or parsley for garnish

Put water and about 1 teaspoon of salt in a large saucepan; add diced potato, carrot, celery, and chopped onion. Cover and bring to a boil. Reduce heat and simmer for about 10 minutes; remove from heat and set aside. In a small stock pot, melt butter. Blend in flour and stir until smooth. Gradually add milk, stirring constantly. Continue cooking, stirring, until smooth and thickened. Add cheese and stir until melted. Add cooked vegetables with their liquid, tuna, corn, and Tabasco. Add salt to taste and serve garnished with green onions or parsley, if desired.

Serves 6.

POTATO SALAD WITH TUNA, CAPERS AND ANCHOVY VINAIGRETTE

Source: “The Girls Who Dish Seconds Anyone?” by Karen Barnaby, Margaret Chisholm, Deb Connors, Mary Mackay, Caren McSherry-Valagao, Glenys Morgan, and Lesley Stowe

This salad is a meal in itself. Serve with roasted red peppers that have been splashed with a bit of balsamic vinegar, sliced ripe tomatoes and grilled bread.

Makes 4 to 6 servings

1 can (170 g/6 oz) Chunk Light Tuna, drained
1½ lbs small red potatoes, evenly sized
2 Tbsp. lemon juice
¼ tsp. salt
2 Tbsp. small drained capers
5 Tbsp. olive oil
2 Tbsp. lemon juice
1 clove garlic, minced
6 oil packed anchovy fillets, finely chopped
2 Tbsp. finely diced onion
4 Tbsp. finely chopped parsley

In a large pot, cover the potatoes with ample water and bring to a boil. Cook until the potatoes are just tender when pierced with the tip of a small knife, 15-20 minutes. Drain. When cool enough to handle, cut into 1” (2.5-cm) pieces. Combine with 2 Tbsp lemon juice and the salt.

Finely chop half the capers.

Combine the olive oil, remaining 2 Tbsp lemon juice and garlic.

Add the tuna, anchovies, chopped and whole capers, onion and parsley. Stir well, crumbling the tuna lightly.

Add to the potatoes and toss well. Cover and refrigerate until serving.

ZESTY ALBACORE PRIMAVERA

Source: Milwaukee Sunday Journal

1 can Albacore Tuna
4 oz spinach fettuccine
1 tablespoon olive oil
1 garlic clove, minced
1 zucchini, cut into spears
1 carrot, thinly sliced
1/2 red pepper, sliced
1 tablespoons fresh lemon juice
1 tablespoon dried basil
2 tablespoons grated Parmesan cheese

Cook pasta in boiling, salted water about 10 minutes.

Meanwhile, prepare vegetables. Using large skillet, saute cut vegetables in olive oil with garlic for 2 minutes. Add lemon juice, basil, and albacore; cook 2 more minutes.

Toss with drained pasta and serve topped with parmesan.

Makes 4 cups

TUNA PIE WITH CHEESE BISCUIT TOPPING

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 3/4 cups milk
1 can (7oz) tuna, drained
1 teaspoon chopped pimiento
1 can (4oz) mushrooms, sliced -- drained
2 hard-boiled egg -- diced
1 teaspoon minced onions
Cheese Biscuits
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup grated Cheddar cheese
3/4 cup milk

Melt butter in saucepan; add flour and salt, mixing well. Add milk slowly; bring to boil. Boil 1 minute, stirring constantly. Add remaining ingredients; bring to a boil. Pour into a 2-quart casserole. Arrange cheese biscuits on top.

Cheese Biscuits:
Sift dry ingredients together into a bowl; cut in shortening. Add grated cheese. Add milk, stirring with a fork until all flour is moistened. Turn out onto a lightly floured cloth-covered board and knead gently for 20 seconds. Roll to 1/2-inch thickness; cut with lightly floured 2-inch biscuit cutter. Place biscuits on top of hot tuna mixture in casserole dish. Bake at 450 degrees for 20 to 25 minutes.

Serves 6 to 8.

TUNA NOODLE FLORENTINE

Source: Southern Sideboards - Jr. League, Jackson, MS

1 pkg (10oz) egg noodles, cooked
2 packages frozen chopped spinach, cooked, drained, (10 oz each)
2 cans tuna, drained, (6 1/2 oz each)
2 jars diced pimientos, drained, (2 oz each)
1 teaspoon minced onions
2 cups grated sharp cheese

Combine noodles, spinach and remaining ingredients, reserving some cheese to sprinkle on top. Cook in covered casserole in 350 degree F. oven until cheese bubbles. May be prepared a day ahead. Freezes well.

Serves 6-8.

TUNA ROLLS WITH PEANUT DIPPING SAUCE

Makes 16 rolls

1 can (170 g/6 oz) Gold Seal® Flaked Light Tuna, drained
16 8½" (21 cm) round rice paper wrappers
8 leaves leaf lettuce, halved
1/3 cup hoisin sauce
2 cups grated carrot
1½ cups bean sprouts (about ¼ lb/125 g)
½ cup chopped fresh coriander
½ cup chopped green onion

Briefly dip rice paper wrappers, one at a time, into water to soften. Place in a single layer on damp tea towel and fold wrappers in half.

Place lettuce leaf halves on wrapper, with top of lettuce extending slightly over folded edge of wrapper. Spread about 1 tsp hoisin sauce over lettuce.

Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers and drizzle 1 Tsp. of Peanut Dipping Sauce over top of each. Fold up rounded edge of wrapper, then roll wrapper around filling to make a neat cylinder-shaped package.

Repeat with remaining wrappers. (Rolls can be covered with damp paper towel and refrigerated for up to 6 hours.) Serve with Peanut Dipping Sauce.

Peanut Dipping Sauce

3 Tbsp. peanut butter
1 tsp. sesame oil
½ tsp. chili paste
1/3 cup soy sauce
¼ cup unsweetened orange juice
2 Tbsp. lime juice

In bowl, whisk together peanut butter, sesame oil and chili paste until blended.

Whisk in soy sauce, orange and lime juices. Serve with Tuna Rolls.

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For Two...

GRILLED PEPPER YELLOWFIN WRAP

Ingredients
1/2 red bell pepper, grilled and julienne cut
1/2 green bell pepper, grilled and julienne cut
1/2 red onion, grilled and julienne cut
1 Tablespoon green onion, chopped
1/8 teaspoon fresh minced garlic
1 (6-oz.) can Chicken of the Sea® Genova Tonno in Olive Oil
Salt and pepper to taste
2 (8-inch) flour tortillas
Optional Ingredients: shredded romaine lettuce, sliced beefsteak tomatoes or sliced black olives

Directions
In a medium bowl, toss together red and green bell peppers, red onion, green onions and garlic. Fold in Genova® Tonno Tuna with vegetables; salt and pepper to taste. If desired, line tortillas with optional ingredients before evenly dividing tuna mixture into tortillas. Wrap to close. Makes 2 servings.

Preparation Time: 25 minutes

Serving Suggestion
To easily remove the skins from grilled peppers, remove from heat and place in a paper bag. Seal the bag and the steam will help separate the skin from the meat.

Nutrition Information
Serving Size 1 wrap; Calories 552; Calories from Fat 174; Fat 19 g.; Saturated Fat 3.5 g.; Carbohydrates 61 g.; Fiber 3 g.; Sugars 2.5 g.; Protein 31 g.; Cholesterol 46 mg.; Sodium 889 mg.; Vitamin A 8%; Vitamin C 32%; Calcium 14%; Iron 24%;

Source: Chicken of the Sea®