Avocado and Tuna Salad

 2 cans tuna, drained

 1 avocado, diced

1 cucumber, chopped into half moons 

1/2 red onion, sliced

2 Tbsp cilantro, chopped

10-12 cherry tomatoes, halved

 

Dressing:

1/3 cup lemon juice

1/4 cup olive oil

1 tsp salt

1 tsp pepper

In a large bowl add drained tuna, avocado, onion, cucumber, cherry tomatoes and cilantro.  Mix together well. Pour dressing over salad and combine. Serve.

Tuna Salad Sandwich

 2 (5 oz) cans Albacore Tuna, break up into chunks

1-2 matchstick carrots, grated or finely chopped

1 rib celery, finely chopped

1/4 red onion, finely chopped

parsley, finely chopped

lemon , zest and juice

3-4 Tbsp mayonaisse

Mix ingredients all together.  Spread onto bread/rolls served with lettuce and tomato slices.

Recipe:  the suburban soapbox

Healthy Tuna Salad

10 oz Albacore Tuna

1 stalk celery, minced

2 Tbsp onion, minced

1/2 cup plain Greek yogurt

1/2 avocado, sliced

1 tsp lemon juice

2 tsp whole grain dijon mustard

1/2 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

 

Combine all ingredients. Serve and refrigerate.

 

Recipe:  Stay at home chef

 

Tuna Macaroni Salad

1lb box of macaroni pasta (elbow)

1/2 cup mayo

1/4 cup red wine vinegar

2 Tbsp sweet pickle relish

1 Tbsp dijon mustard

1-2 Tbsp sugar

1 tsp salt

1/2 tsp pepper

1/4 cup minced fresh dill

3 5 oz cans white Albacore tuna

5 hard boiled eggs, finely cut up

1 cup frozen peas, thawed

4 celery rib, diced

1/2 red onion, diced

Cook pasta according to package directions.  Drain water and rinse well with cold water.  In a large bowl mix together sauce ingredients and add pasta.  Mix.  Add tuna, peas, celery and onion.  Mix well.

Cover with plastic wrap and chill in the fridge for 1 hour and serve.

Healthy Tuna Stuffed Avocado

1 avocado halved and pitted
1 4.5 oz can tuna, drained
1/4 cup diced red bell pepper
1 Tbsp minced jalapeno
1/4 cup cilantro leaves roughly chopped
1 Tbsp lime juice
salt and pepper to taste

1.  Scoop out some of the avocado from the pitted area to widen the "bowl" area.  Place the scooped avocado into a medium-sized mixing bowl.  Mash it with a fork.

2.  Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl.  Pour lime juice over.  Stir it all together until everythink is well mixed.

3.  Scoop the tuna into the avocado bowls.  Season with salt and pepper.

Serving:  2

Tuna Quesadilla Melts

Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

6 servings

½ cup sour cream, light or regular

½ cup mayonnaise, light or rugular

2 Tbsp finely chopped cilantro

1 Tbsp finely chopped chipotle peppers in adobo sauce OR 1 t0 2 tsp chili powder

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

zest of 1 lime (about a teaspoon)

20 oz canned tuna, well drained (I prefer albacore tuna packed in water)

12 8-inch flour tortillas

3 cups shredded Monterey Jack cheese, cheddar cheese or Mexican cheese blend

1. In a medium bowl, whisk together the sour cream, mayo, cilantro chili powder, onion powder, garlic powder, salt, and lime zest. Add the tuna and mix until evenly combined. Add additional salt to taste, if needed.
2. Sprinkle ¼ cup cheese (or more, depending on how cheesy you want them) evenly on a tortilla. Top with spoonfuls of the tuna mixture, spreading into a somewat eve layer (it doesn't have to be perfect). Sprinkle with a little more cheese and top with another tortilla. Repeat with remaining tortillas. I get about six quesadillas total.
3. Preheat skillet to 350 degrees. Cook the quesadillas for 2-3 minutes per side until the tortillas are golden and the cheese is melted. Let rest for a minute or so; cut into triangle and serve warm.

Tuna Casserole

Tuna Casserole

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

12 oz egg noodles

3 Tbsp buttermilk

1/2 white onion, diced

3 cloves garlic, minced

3 Tbsp flour

2 cups chicken broth

1 cup milk

2 cups frozen peas

1 6oz cans solid white albacore tuna

2 cups shredded cheddar cheese

1 cup panko bread crumbs

¼ cup grate Parmesan cheese

2-3 tsp olive oil

1. Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.
2. Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.
3. Once mixture has thickened, stir in peas, and tuna. Pour over pasta in the 9x13 pan. Add in cheddar cheese and toss to coat.
4. In a small bowl, use a fork to mix together bread crumbs, Parmesan, and olive oil. Sprinkle over the pasta.
5. Bake in the preheated oven, uncovered, for 15 to 20 minutes, until brad crumbs are lightly browned. Serve hot.
   
   
   Recipe from: the Stay at home chef

Mom's Tuna Pea Salad

 2 (6 oz.) cans of tuna

6 hard boiled eggs, chopped

Mayo (best foods)

2- 3 green onions, chopped

1/2 container of potato sticks (Pik Nik shoestring potatoes)

1/2 -1 cup frozen peas

salt

pepper

lettuce

Mix together all ingredients in a bowl.  Lay on a bed of lettuce on  individual salad plates. The shoestring potatoes will get soggy in leftovers. 

Tuna Noodle Casserole

1 can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
3 cups hot cooked pasta (a pkg.)
1 can tuna, drained and flaked
1 1/3 cup french fried onions, divided
1 cup frozen peas, thawed (optional)
1/2 cup shredded cheese

In large saucepan, prepare pasta as directed. During the last 5 minutes, add the frozen peas. Drain off water. Add soup, milk, sour cream, tuna, and 2/3 cup onions. Salt and pepper as needed. Mix well. Pour into baking dish; cover and bake 30 minutes in 325 degree oven. Remove cover and sprinkle cheese and remaining 2/3 onions on top; bake for 5 minutes more. Makes 6 servings.