Tuna & Eggs
Serves: a lot
Prep Time: 30 Min
Cooking Method: Stove Top
2 lb fresh tuna, steamed well done
12 eggs, hard boiled
3 - 6oz can(s) tuna, canned - drained well
6 celery ribs
2/3 c green onions, chopped fine
2/3 c vidalia onion salad dressing
2/3 c mayonaise
1 tsp lemon pepper (or to taste)
1 tsp dill weed or fresh dill
1/2 tsp fresh ground pepper (or to taste)
1/4 c red bell pepper, chopped finely (optional)
1/4 c green bell pepper, chopped finely(optional)
1 Make hard boiled eggs and chill in fridge. Prepare celery & green onions.
I like to grate my celery on the biggest grate on a box grater, then pick out the strings(Cayden's preference)
and squeeze the excess water out(My preference)
Drain the tuna well (I squeeze the excess liquid out of that too) and put it into medium sized bowl.
Chop hard cooked eggs and add to tuna. Add celery, green onion, and spices. Stir in the salad dressing and mayonaise.
Mix well and taste. Adjust seasonings if needed. Enjoy!
2 FOOLPROOF HARD BOILED EGGS
Put eggs in a medium sized pot with lid.
Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from comming out if shell cracks)..
Cover, bring to boil, turn off heat, set timer for 18 minutes.
Remove lid and run cold water over them until cooled off(I let them sit in the cold water about 10 minutes before peeling.
Drain off water, put lid back on, gently shake eggs in pot to throughly break up shells,
cover with cold water again and peel eggs underwater.
The shells will slip right off.
This works best with eggs a few days old.
This is the good way to make good hard boiled eggs.
I have never had that green ring around the yolk since I started cooking them this way.
4 large washed potatoes
- 500g tuna fillet cut in 1cm cubes
- 1 medium onion (finely chopped)
- 1 garlic clove (crushed)
- ½ teaspoon cumin powder
- ½ teaspoon coriander
- ½ teaspoon star anise
- ½ teaspoon szechwan pepper
- 2 fresh chillis
- 2 tablespoon olive oil
- 1 large tomato (small chop)
- 2 tablespoons tomato puree
- 5 tablespoons Lone Star sauce
- 4 medium tomatoes (chopped)
- 2 limes (chopped - skins-n-all)
- 1 fresh chilli (chopped)
- 1 small capsicum (chopped)
- 1 tablespoon onion (chopped)
- 2 tablespoons grapeseed oil
Combine all of the Salsa ingredients in a bowl and place in
refriderator to chill.
Bake the potatoes in the oven until they are cooked. Slice off the top
and scoop out. The cases go back in the oven for 5 minutes to crisp up
In a hot deep pot put the oil, chilli and spices and cook for 2 minutes
while stirring. Then add the onion and garlic and cook a further 2
Next put in the tuna and stir, then add tomatoes, puree and Lone Star
sauce and bring to the boil. After 2 minutes pile into the potato cases
and top with sour cream and salsa.
|Tuna Noodle Casserole
2 organic carrots, peeled and coarsely grated
Ό small cabbage, finely shredded
Handful bean sprouts
2tbsp raw sesame seeds
100ml (3½fl oz) extra virgin olive oil
2tbsp lemon juice
1 clove garlic, crushed
1tbsp tahini (sesame paste)
2tbsp olive oil
4 thick tuna steaks
1.Place the grated carrot, the cabbage and the sprouts in a large bowl.
Toast the sesame seeds in a small non-stick saucepan over a medium heat for 2-3 minutes, or until golden. Add to the vegetables.
2.Make a dressing by combining the extra virgin olive oil, lemon juice, garlic and tahini in a small screw top jar.
Shake well to combine, and season to taste with salt and freshly ground black pepper.
3.Heat the olive oil in a large non-stick frying pan over a high heat.
Season the tuna well with salt and pepper.
When the pan is hot, add the tuna and cook for about 1½ minutes each side, turning once.
Be careful not to overcook the tuna - it is best slightly rare in the centre.
To test, cut into one of the steaks with the point of a knife and check the colour of the centre.
4.To serve, shake the dressing and pour over the carrot salad.
Serve the tuna accompanied by the salad.
|Spiced Tuna with Rice|
Serves 4 - Preparation 5 mins - Cooking 15 mins
2tbsp vegetable or peanut oil
1 medium red onion, chopped
1 red pepper, diced
2 cloves garlic, crushed
2 ½ cm (1in) piece of fresh ginger, peeled and grated
1tbsp korma paste
A pinch of chilli flakes
250g (8oz) basmati or long grain rice
250ml (8fl oz) hot vegetable stock
Juice of 1 lemon
2 handfuls of baby spinach leaves
2 x 180g (6oz) tins of tuna in oil
1.Heat the oil in a large saucepan over a medium heat.
Add the onion, pepper, garlic and ginger, and sautι for 2 minutes.
Add the curry paste and dried chilli and gently mix.
2.Add the rice and stir for a couple of minutes, until well coated.
Add the stock and lemon juice and bring to the boil.
Reduce the heat and cover the saucepan, allowing to simmer very gently for 15 minutes, or until the stock has been absorbed and the rice is cooked.
3.Stir though the spinach leaves and the tuna as well as its oil, then fluff the rice up with a fork.
|Seared Tuna with Carrot Salad|
Serves 4 - Preparation 15 mins - Cooking 5 mins
1 lb Egg Noodles bag
1 teaspoon Salt
1 teaspoon Pepper
1 can Cream Of Mushroom Soup
1 can Broccoli Cheese Soup
1 cup Cheddar Cheese shredded
1 can Tuna shredded in water drained, large can
6oz Tuna shredded
2 cups Milk
1 can Fried Onions , large can
1. While the noodles are boiling combine the salt, pepper, both soups, cheese, tuna and milk.
2. Once noodles are cooked and strained, add them into the mixture. Stir in 3/4 of the fried onions and the peas.
3. Spread evenly in a large casserole dish.
4. Bake at 350 F for 20-25 mins.
5. Add the last 1/4 of the fried onions to the top and let bake for another 5 mins.
6. Let stand for 5-10 mins before serving.
|Baked Potatoes with Tuna & Broccoli in Cheese Sauce"
ounces of Tuna chunked
medium baking potatoes (6-8 oz.each)
1 package (10 oz.) frozen
broccoli in cheese sauce
1/4 cup minced green onions, including tops
slices cooked, crumbled bacon
Wash and pierce potatoes; microwave on
HIGH 8 minutes. Wrap in foil; let stand to finish cooking while preparing
Microwave vented pouch of broccoli on HIGH 5 minutes. In medium
microwaveable bowl, combine tuna and chili powder.
Gently stir in
broccoli. Cover; heat on HIGH 1-1/2 more minutes or until heated through.
Cut potatoes in half lengthwise. Top with broccoli-tuna mixture; sprinkle
with onions and bacon.
Prep Time: 15 minutes
Tuna Steak Fry
2 tablespoons vegetable oil
tablespoon ginger root, grated
8 scallions, finely
1 clove garlic, chopped
1/4 teaspoon tabasco
1/4 cup water
4 tuna steaks, 3/4" thick
1 tablespoon curry powder
Mix first 6 ingredients together
and marinate steaks for at least 1 hour.
Mix flour, curry powder,
salt and pepper and dredge steaks in mixture.
Place steaks in
skillet with a little hot oil.
Cook 3 to 4 minutes, turn them over
and cook for another few minutes.
| Provencal Grilled Tuna Salad
Seafood Alternative: halibut, swordfish or
4 (5 to 6 oz.) tuna steaks, 3/4 to
3 tablespoons white wine or broth
2 tablespoons red wine vinegar
1/2 teaspoon chopped
fresh rosemary or 1/4 teaspoon dried
1/2 teaspoon black
1/8 teaspoon salt
1 clove garlic, minced
packed torn salad greens
1 cup halved cherry
vegetable cooking spray
Measure thickness of fish to determine
cooking time; place in a glass dish.
To make vinaigrette, combine
wine and next 5 ingredients in a jar with tight fitting lid.
Pour 2 tablespoons over fish, add garlic and turn to coat.
Marinate 15 to 30 minutes, turning once.
vinaigrette for salad dressing.
Coat grill rack with cooking spray and place on grill to heat 1
Place tuna on grill 4 to 6 inches over hot coals.
lid or tent with foil.
Cook, turning once, just until tuna begins to
flake easily when tested with a fork, about 7 minutes.
Meanwhile, arrange salad greens on 4 plates.
Place hot tuna on
greens and add cherry tomatoes.
Shake remaining vinaigrette and
drizzle over salads.
Makes 4 servings