New design! We’ve recently redesigned the site, so please bear with us while we get everything working as intended. 🙂

Canned tuna recipes

1. Microwaved tuna supper casserole

Ingredients:

60 g margarine
1 onion, chopped
45 ml flour, maizena or cornstarch
250 ml chicken stock
2.5 ml nutmeg
1 x 200 g can tuna, drained
salt and black pepper to taste
250 ml green beans, cooked and chopped
50 g stuffed olives, chopped
100 g grated cheese
250 ml fresh brown breadcrumbs
5 ml paprika
15 ml chopped parsley

Method:

Microwave the margarine on Full Power for 2 minutes.
Add the onion, stir to coat, and microwave for 2 minutes.
Stir in the flour and microwave for 10 seconds.
Pour in the chicken stock and stir well.
Microwave for 2 minutes, stirring every 30 seconds.
Add nutmeg, tuna, seasonings, beans, olives, and half the cheese, stir well.
Combine breadcrumbs, remaining cheese, paprika and parsley. Sprinkle on top.
Microwave on High (70%-80% power) for 7-9 minutes until bubbling.

2. Tuna and noodles

Ingredients:

2 x 200 g cans tuna, drained
30 ml oil
1 x 410 g can cream of celery soup (or own choice)
1 small green pepper, diced
1 onion, chopped
3 sticks celery, thinly sliced
3 ml mild curry powder
125 ml milk
125 ml sour cream
salt and pepper
750 ml cooked noodles
60 ml toasted almonds

Advertisement:

Method:

Mix flaked tuna with the soup and turn into a large casserole dish.
Heat the oil and fry the onion, pepper and celery.
Stir in the curry powder, and then add to the soup mixture.
Mix in the milk and sour cream and season to taste.
Add the cooked noodles, gently stirring it through.
Bake at 180°C for 15-20 minutes.
Sprinkle with almonds before serving.

3. Seafood asparagus casserole

Ingredients:

1 packet instant asparagus soup
125 ml sour cream
few drops Tabasco
250 g cooked green asparagus
15 ml butter
125 ml soft breadcrumbs
paprika to taste
1 x 200 g can tuna, drained
1 x 105 g can shrimps, drained
1 hard-boiled egg, sliced
few parsley sprigs

Method:

Follow instructions on the packet of soup.
Mix with cream and Tabasco, and set aside.
Melt butter, add breadcrumbs and paprika and toss to coat.
Arrange asparagus in a casserole and sprinkle with tuna and shrimps.
Cover with the soup mixture.
Bake at 180°C for 15-20 minutes to heat through.
Arrange egg slices on top and sprinkle with crumbs.
Return to the oven for a further 5 minutes.
Garnish with the parsley.

4. Crustless tuna tart (pie or quiche)

Ingredients:

60 ml oil
3 eggs
250 ml milk
250 ml flour
10 ml baking powder
25 ml chopped parsley
2 onions, chopped
300 g tuna (1 1/2 cans), drained
250 ml grated cheese
pinch dry mustard
salt and pepper

Advertisement:

Method:

Beat the eggs, oil and milk together.
Fold in flour, baking powder, parsley and seasoning.
Mix in the rest of the ingredients.
Pour the mixture into a large tart dish (or casserole).
Sprinkle with extra grated cheese.
Bake at 180°C for 30-40 minutes, until set.
Or microwave at 60% power for 20 minutes.
It freezes well and is best served cold.

5. Mexican tuna casserole

 

Ingredients:

15 ml oil (1 tablespoon)
1 onion, chopped
1 green pepper, chopped
1 green chilli, seeded and finely chopped (optional)
1 x 200g tin tuna (7 oz, about 1 cup)
3 eggs
250 g cottage cheese (about 1 cup)
salt and black pepper
5 ml mixed herbs (1 teaspoon)
5 ml chilli powder
5 ml caraway seeds, crushed
1 x 200 g packet nacho chips, crushed
120 g cheddar cheese, grated (1 cup)
100 g sweetmilk cheese, grated (3/4 cup)
250 ml sour cream (1 cup)

Method:

Fry onion, green pepper and chilli in the oil until soft
Mix in the tuna and set aside.

Beat eggs, cottage cheese, seasonings, mixed herbs, chilli powder and caraway seeds.
Set aside.

In a large greased casserole, layer the ingredients:
About 1/4 of the chips on the base.
Cover with 1/2 the egg mixture, and then 1/2 the tuna mixture.
Mix the cheeses and sprinkle 3/4 on top of the tuna.

Follow with most of the remaining chips,
and then the remaining egg and the tuna mixtures.
Add the remaining cheese to the sour cream and pour over the top.
Sprinkle with the remaining chips.

Bake at 160°C (325°F) for 30 minutes.
Or Microwave on High (80%) for 8-10 minutes until set.

Advertisement:

About The Author:

(Read more posts by )

Posted in: Recipes by on December 11, 2010 @ 11:29 pm

(No Comments)

Tags: ,