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Farfalle Tuna Casserole Recipe

Alfredo sauce, Italian seasoning and sun-dried tomatoes give an old classic an update with Italian flair.  Buttered bread crumbs on top add the perfect crunch to contrast with this creamy bake.

Ingredients

  • 1/3 cup seasoned dry bread crumbs
  • 1 tablespoon butter, melted
  • 4 cups hot cooked farfalle (bow tie) pasta (from about 8 ounces dry)
  • 1 can (5 ounces) tuna in oil , drained
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 teaspoon Italian seasoning, crushed
  • 1 jar (14.5 ounces) Roasted Garlic Parmesan Alfredo Sauce or Artisan Three Cheese Alfredo Sauce

Farfalle Tuna Casserole Recipe

Directions

  1. Set the oven to 350°F.  Stir the bread crumbs and butter in a small bowl.
  2. Stir the farfalle, tuna, peas, tomatoes, Italian seasoning and sauce in a 2-quart round casserole.  Sprinkle with the bread crumb mixture.
  3. Bake for 30 minutes or until the tuna mixture is hot and bubbling and the bread crumb mixture is golden brown.

Tuna & Noodle Casserole Recipe

Ingredients

  • 1 can Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2tablespoons plain dry bread crumbs
  • 1tablespoon butter, melted

Directions

  1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown

Learning How to Make Sushi (or Sushi 101)

Ingredients

Sushi Rice

  • 4 ½ cup water
  • 3 cup Japanese rice, (Nishiki)
  • 1 cup sugar
  • ¼ cup salt, to taste
  • 1 cup to 2 cups Japanese rice wine vinegar

Preparing Sushi

  • 10 sushi nori sheets
  • wasabi, to taste, plus more for serving
  • soy, sauce, to taste, plus more for serving
  • pickled ginger for garnish

Optional Ingredients

  • cucumber, peeled, cut into small pieces
  • avocado, cut into small pieces
  • imitation crab meat
  • carrot, peeled, julienne cut
  • shiitake mushroom, cut into small pieces
  • smoked salmon
  • fresh tuna, sushi-grade, cut into small pieces
  • green onion, julienne cut
  • tuna salad
  • cooked shrimp, cut into small pieces
  • mayonnaise
  • chili sauce
  • sesame seeds

Directions

Sushi Rice

  1. Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
  2. Bring to a boil.
  3. Reduce heat and simmer rice for about 20 minutes or until done.
  4. Transfer the rice to a large bowl, preferably with a flat bottom.
  5. Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
  6. Pour 1 cup of the vinegar over the rice.
  7. Stir and fluff rice, incorporating the vinegar as evenly as possible.
  8. Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
  9. Add more vinegar as necessary to coat the rice.
  10. Cool to room temperature.

Preparing Sushi

  1. Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
  2. Spread a dab of wasabi over the rice.
  3. Sprinkle with some soy sauce.
  4. Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
  5. Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
  6. Continue rolling away from you until a roll has formed.
  7. Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
  8. Serve it with soy sauce, wasabi, and pickled ginger.

Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.