Easy Tuna Dish


12 ounces tuna (in water, drained and flaked)
1 tablespoon Knorr Chicken Flavor Bouillon
2 tablespoons chopped fresh cilantro
1/2 cups orange juice
2 radishes (cut into thin strips)
1/4 cups tomatoes
2 tablespoons sliced green onions
1In large glass bowl, combine all ingredients. Let stand for 5 minutes. Serve with plantain or tortilla chips.

Tuscan-Style Tuna Salad


2 6-ounce cans chunk light tuna, drained

  • 10 cherry tomatoes, quartered
  • 4 scallions, trimmed and sliced
  • 2 tablespoons extra-virgin olive oil
     2 tablespoons lemon juice
     ¼ teaspoon salt
  • 1 15-ounce can small white beans, such as cannellini or great northern, rinsed
  • Preparation

    • Ready In

      10 minutes

    1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
    • Make Ahead Tip: Cover and refrigerate for up to 2 days.
    • Notes: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
    • When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

    ©2017 Eating Well, Inc.


MIRACLE WHIP Sweet & Spicy Tuna

MIRACLE WHIP Sweet & Spicy Tuna


Prep time: 10 min

Total time: 10 min
Makes: 2 servings
What You Need
3 Tbsp. MIRACLE WHIP Dressing
1/2 tsp. Sriracha sauce (hot chili sauce)
1 can (5 oz.) chunk light tuna in water, drained, flaked
1 Tbsp. thinly sliced green onions
1 Tbsp. CLAUSSEN Sweet Pickle Relish
2 thin multi-grain sandwich buns
2 pieces leaf lettuce
1/4 cup English cucumber slices
Make It
Mix dressing and Sriracha sauce in medium bowl until blended. 
Add tuna, onions and relish; mix lightly.
Fill buns with lettuce, cucumbers and tuna mixture.
Nutritional information per serving
Calories 240 , Total fat 8g , Saturated fat 1g , Cholesterol 30mg , Sodium 660mg , Carbohydrate 27g , Dietary fiber 6g , Sugars 6g , Protein 19g , Vitamin A 10%DV , Vitamin C 2%DV , Calcium 2%DV , Iron 35%DV .
Credit: © 2009 – 2014 Kraft Foods

Lighter Cheesy Tuna Casserole

Enjoy a comforting family-favorite with our recipe for Cheesy Tuna Casserole. We even snuck in some good-for-ya veggies to make this tuna casserole healthier. Even those picky eaters will gobble it right up!

Serves: 8

Cooking Time: 35 min

What You’ll Need:

1 head cauliflower, cut into small florets

8 ounces whole grain rotini or other favorite shape pasta

1 (14-3/4-ounce) can reduced-fat, low sodium cream of mushroom soup

1 / cup skim milk

1 / cup shredded reduced-fat white Cheddar cheese

1 teaspoon onion powder / teaspoon black pepper

2 (5-ounce) cans water packed tuna, drained well

1 cup frozen peas, thawed


1. Coat a 3-quart casserole dish with cooking spray.

2. Bring a large pot of water to a boil over high heat. Add cauliflower and cook 8 minutes. Stir in pasta and continue to cook 7 to 8 minutes, or until both are tender. Drain and set aside.

3. In the same pot, combine soup, milk, cheese, onion powder, and black pepper; mix well and heat over medium heat 5 minutes. Stir in remaining ingredients along with cooked pasta and continue to cook 5 minutes, or until hot.

4. Preheat oven to broil. Pour mixture into casserole.

© 2015 by Ginsburg Enterprises Incorporation

Freeze Ahead Recipe: Tuna Noodle Casserole

Tuna Noodle Casserole
Serves 8
Butter, to grease pan
12 ounces wide egg noodles
2 tablespoons olive oil
2 cups sliced cremini mushrooms
1/3 cup minced shallots ( 2 large shallots)
4 cloves garlic, minced
1/2 cup dry white wine
3 tablespoons all-purpose flour
3 1/2 cups whole milk
3/4 cup grated Parmesan cheese
3 tablespoons capers, drained
2 5-ounce cans chunk light tuna, drained
1/2 cup sour cream
1 cup thinly-sliced kale or spinach
1 1/2 teaspoons dried thyme
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup bread crumbs
1/2 cup finely chopped Italian parsley, to top (optional)

Preheat the oven to 375°F.
Butter a 2 1/2- or 3-quart casserole dish and set aside.

Cook the pasta until al dente in a large pot of boiling water. Drain and set aside.

In a large saucepan, heat olive oil over medium heat. Add the mushrooms and shallots, and cook for about 5 minutes, or until shallots are translucent and mushrooms are beginning to soften.
Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 minutes.

Add the flour to the pan and stir well to ensure all the mushrooms are coated. Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil.
Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look like more of a sauce, about 4 minutes.

In a large mixing bowl, combine the cooked pasta, Parmesan cheese, capers, tuna, sour cream, kale (or spinach), thyme, salt and pepper. Pour the creamy mushrooms sauce into the bowl and stir to coat all ingredients. Transfer the mixture to prepared casserole dish and set aside.

In a small saucepan over medium heat, melt the butter. Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes. Sprinkle the crispy breadcrumbs over the top of the casserole and bake for 20 minutes, or until the top is lightly brown. Remove from the oven and sprinkle chopped parsley on top. Serve hot. Cover and refrigerate the leftovers for up to 3 days. The casserole also freezes beautifully.

Recipe: Tuna and Olive Pasta Salad

Tuna and Olive Pasta Salad Recipe
Tuna and Olive Pasta Salad

  • 8 ounces (1/2 box) whole-wheat penne pasta
  • 1/4 cup store-bought pesto
  • 1 (6-ounce) can oil-packed tuna, drained
  • 1/4 cup pitted Kalamata olives


    1. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Drain pasta, run under cold water, and return to pot.2. In a bowl, whisk together pesto and 2 tablespoons reserved pasta water; toss with pasta, tuna, olives, and 1/4 teaspoon freshly ground black pepper in pot. Chill, if desired; serve.

Credit: Recipe and photograph Copyright © 2014 Health Media Ventures, Inc. All rights reserved.

Recipe: Best Ever Tuna Salad

Best Ever Tuna Salad

1 (12 ounce) can white tuna
2  eggs
1 (6 ounce) can crabmeat, shredded
1/2 cup  mayonnaise
1 teaspoon  sour cream
1 teaspoon  yellow mustard
1/2 teaspoon  dried dill weed
1/8 teaspoon  lemon pepper
2 tablespoons  dill pickle relish
2 tablespoons   sweet pickle relish
3/4 cup   finely chopped onion
Makes  8 Servings

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop finely.

In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Tip: Best if refrigerated 45 mins. or until chilled before serving.

Credit: ALL RIGHTS RESERVED Copyright  2014 Allrecipes.com.

Recipe: Best Tuna Melt (New Jersey Diner Style)

Best Tuna Melt (New Jersey Diner Style)
Best Tuna Melt (New Jersey Diner Style) Recipe
Original recipe makes 4 servings  

2 (6 ounce) cans  solid white tuna in water, drained

1/4 cup   mayonnaise

1/4 cup   finely chopped celery

1 1/2 tablespoons  finely chopped onion
1 tablespoon  chopped parsley

3/4 teaspoon  red wine vinegar

1 pinch  salt
1 pinch  freshly ground black pepper

4 slices  seedless rye bread

8 slices ripe tomato

8 slices  Swiss cheese

paprika, for garnish

Preheat the oven broiler.

  • In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
  • Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
  • Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

Credit: ALL RIGHTS RESERVED Copyright        2014        Allrecipes.com