Canned tuna is very versatile and we tend to use it in more recipes in the summer. Tuna is a refreshing alternative to other meats for a meal and it is rich in protein. Some of our class tuna favorites are: tuna salad for sandwiches, stuffed avocados, stuffed tomatoes, and tuna casseroles. Canned tuna is not only healthy, but it is also a good dollar stretcher.
4 cans tuna packed in water, drained
1/4 diced onion
3-4 hard boiled eggs, minced
2-3 small sweet pickles finely diced or pickle relish (optional)
1 teaspoon sweet pickle juice
1/4 cup diced celery or 2 teaspoons celery seed, bruised slightly for more flavor
1/4 teaspoon pepper
1 1/4-1 1/2 cup of mayonnaise
Mix all ingredients together. Add the mayonnaise so that the tuna salad is the consistency you like. Chill.
Try using different breads, bagels, and muffins instead of plain white or wheat bread.
Instead of making sandwiches, take an avocado and cut it in half, remove the seed. Remove a small amount of avocado for a garnish. Pack the avocado halves with the tuna mixture. Add a dash of pepper. Set the avocado on a lettuce leaf or salad greens. Serve with your favorite dressing.
Cut the top off the tomato and scoop out the tomato pulp leaving a small amount of pulp in the bottom. Fill the tomato with the tuna salad. Garnish with green onions and a dash of pepper. Set the tomato on a lettuce leaf or salad greens. Serve with your favorite dressing.
1 can cream of celery soup
1/2 cup milk
2 cups cooked egg noodles
1 can tuna, drained and flaked
2 tablespoons chopped parsley (optional)
1/4-1/2 cup Grated Parmesan cheese
Blend soup and milk. Add noodles, tuna, and parsley. Pour into 1 1/2 quart casserole. Top with grated Parmesan cheese.
Bake in 350º oven for 20-30 minutes or until hot and bubbling. 4 servings.
Serve with salad and crunchy French bread
Use crushed potato chips instead of Parmesan cheese for topping.
Use 2-4 tablespoons buttered breadcrumbs for topping instead of Parmesan cheese.
Add a can of drained corn or peas to the mixture. Either vegetable is very good and extends the number of people the dish will serve.
In the tuna recipes you can substitute canned boned chicken for the tuna. Tuna should be firm, flaky and moist, but not soggy. I use the chunky tuna packed in water.
Tuna is very versatile and can be combined with most flavors from asparagus to melons. This is a good product to have on hand in the pantry for quick meals. The tuna will last about a year or so in the cupboard. Tuna is inexpensive, has high protein, and best of all most kids like it.