Tuna Recipes Using Gourmet Canned Albacore For Delicious, Easy Meals
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Pacific Fleet Tortilla Wrap
FA's Albacore Macaroni Salad
Albacore Vegetable Bake with Potatoes
Albacore Noodle Casserole with Mushrooms and Fresh Herbs
Open Face Tuna Burgers
Zucchini-Albacore Croquettes
Stuffed Cherry Tomatoes and Cucumber Rounds
Tuna and Corn Chowder
Tuna Coleslaw with Grapes
New Potato Omelet with Tuna and Asparagus
We add recipes often.
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Pacific Fleet Tortilla Wrap
1 can Pacific Fleet Albacore
8 ounces cream cheese (softened)
4 tbsp. salsa
Fresh cilantro chopped (1 bunch)
2 tablespoons lime-juicecilantro
1/4 tsp. Ground cumin
wasabe or hot sauce if desired
8 12" flour tortillas.
Combine ingredients. Spread about two tbsp. of tuna mixture over
tortilla. Roll each up tightly and wrap individually with plastic wrap.
Refrigerate for 2 to 3 hours. Slice into bite size pieces and serve.
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FA's Albacore Macaroni Salad
2 - Pacific Fleet Albacore Tuna
1 - package macaroni - cooked and cooled
1
- medium red onion - chopped
2 - small size cans of black olives - chopped or
sliced
6 - hard boiled eggs - chopped
4 - stalks celery - chopped
1 -
cup mayonnaise
salt & pepper to taste
Combine all ingredients and
chill. Add more or less of any ingredient
for your own particular taste.
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Albacore Vegetable Bake with Potatoes
Two servings
1 7-3/4-ounce can troll-caught albacore, flaked
1½ cup diced carrots
½ cup onion, chopped
1½ cup potatoes, diced
1 cup frozen peas
2 cups milk
4 tablespoon flour
3 tablespoons butter
1 teaspoon salt
Cracker crumbs
Simmer the onion and carrots together in water for 15 minutes, then add
potatoes and cook until vegetables are tender. Prepare a white sauce
with the butter, flour, milk and salt. Add peas to the other
vegetables. In a buttered casserole dish, build layers with the flaked
albacore, the vegetables, and the white sauce. Cover with buttered
cracker crumbs and bake until crumbs are nicely browned.
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Albacore Noodle Casserole with Mushrooms and Herbs
4 servings
Two 7-3/4-ounce cans troll-caught albacore, flaked
¼ cup all purpose flour
2½ cups whole milk
1 cup sliced stemmed fresh shiitake mushrooms
1 cup sliced trimmed button mushrooms
1/2 cup chopped green onions
¼ cup chopped celery
1 teaspoon dried rosemary
1 1 teaspoon dried thyme
8 ounces egg noodles
1½ cups fresh white breadcrumbs
9 tablespoons butter
Preheat oven to 350°F. Melt 4 tablespoons butter in heavy saucepan
over medium heat. Add flour, stir for two minutes and then gradually
whisk in milk. Stir over medium heat for about 5 more minutes until the
sauce thickens; remove from heat.
In a separate skillet melt 1 tablespoon butter over medium-high heat.
Add the mushrooms, green onions and celery; sauté for about 5
minutes until the mushrooms are tender. Add the rosemary and thyme, and
then stir this mushroom mixture into the sauce.
Butter an 8-inch glass baking dish. Cook noodles in large pot of
boiling salted water until tender; drain. Place the flaked albacore in
large bowl, add noodles and sauce, toss, and season with salt and
pepper. Transfer mixture to the baking dish (you can also cover and
chill up to a day ahead of time, yet don't forget to turn the
pre-heated oven off if you do!)
Melt remaining 4 tablespoons butter in heavy skillet over medium heat,
add the breadcrumbs and stir for about ten minutes until golden brown.
Sprinkle these breadcrumbs over casserole and bake until casserole
bubbles around edges, about 30 minutes.
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Open Face Tuna Burgers
Four servings
2 7-3/4-ounce cans of troll-caught albacore, flaked
½ cup finely chopped green onions
1 cup fresh breadcrumbs, packed down
¼ cup yellow cornmeal
8 tablespoons mayonnaise
1 large egg, beaten to blend
1½ tablespoons Dijon mustard
4 slices toasted whole wheat, rye or sourdough bread
4 small lettuce leaves
4 large slices tomato
1 tablespoon olive oil
Place albacore in large bowl; break up with a fork. Mix in green
onions, breadcrumbs, cornmeal, 4 tablespoons mayonnaise, egg and
mustard. Season with salt and pepper. Shape mixture into four ¾"
thick patties. Arrange bread on 4 plates. Spread each slice with 1
tablespoon mayonnaise; then top each with lettuce and tomato. Heat oil
in heavy large skillet over medium-high heat. Add albacore patties and
cook until firm to touch and heated through, about 4 minutes per side.
Place patties on the bread slices and serve.
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Zucchini-Albacore Croquettes
12 servings
1 medium onion, grated
1 medium carrot, grated
1 medium potato, grated
2 or 3 meidum unpeeled zucchini, grated
1 can (7-3/4 ounces) troll-caught albacore tuna
1 cup matzoh meal
2 eggs
Salt and pepper to taste
Garlic powder, to taste
2 tablespoons vegetable oil
Combine the onion, carrot, potato, zucchini, tuna, matzoh meal, eggs,
salt and pepper, and garlic powder in a large bowl and stir to combine
well. Heat the oil in a frying pan until hot but not smoking. Drop the
zucchini mixture into the oil by teaspoonfuls and cook over medium heat
until the underside is brown, about 5 minutes. Turn the croquettes and
brown the other side. Remove and drain on paper toweling. Serve
immediately.
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Stuffed Cherry Tomatoes and Cucumber Rounds
About 40 pieces
2 7-3/4-ounce cans troll-caught albacore
1/2 cup plain nonfat yogurt
1/2 cup minced shallots
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh parsley
4 garlic cloves, minced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
20 cherry tomatoes
1 cucumber
Place albacore in medium bowl, break apart with a fork. Mix in yogurt
and next 6 ingredients. Season with salt and pepper. Cut off 1/4 inch
from tops of tomatoes. Gently squeeze out seeds. Cut thin slice from
bottoms of tomatoes so that they will stand upright. Turn tomatoes top
side up. Using small knife or melon baller, scoop out insides of
tomatoes. Using tines of fork, score sides of cucumber lengthwise. Cut
into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in
center of each round, being careful not to scoop through bottom. (The
albacore mixture, tomatoes and cucumbers can be prepared 8 hours ahead.
Cover separately; chill. Pour off any excess liquid before continuing.)
Spoon the albacore mixture into tomatoes and onto cucumber rounds
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Tuna and Corn Chowder
Makes 6-8 Servings
6 bacon slices, cut crosswise into 1/2-inch pieces
1 big, fat garlic clove, chopped
2 medium onions, chopped
2 tablespoons all-purpose flour
4 cups chicken stock or broth
8 ounces boiling potatoes, peeled and cut into 1/2-inch dice
1/2 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon salt
Freshly ground black pepper
1 cup heavy cream
3 cups fresh or frozen corn kernels
1 cup frozen baby lima beans (optional)
1 can Pacific Fleet Albacore tuna, broken into large chunks
Chopped fresh flat-leaf parsley or thyme sprigs for garnish
1. Cook the bacon until crisp in a large, heavy saucepan over
medium-high heat. Pour off all but 1 tablespoon of the bacon fat.
Add garlic and onions and cook for 1 minute, or until tender.
Stir in the flour, reduce the heat to medium-low, anc cook,
stirring constantly with wooden spoon.
2. Add the chicken stock, potatoes, bay leaf, thyme, salt and pepper to
taste and bring the soup just to a boil. Immeadiately reduce the
heat and gently simmer for 15 mintutes, or until the potatoes are
thoroughly tender.
3. Stir in the heavy cream, corn, lima beans, and tuna and cook
until heated through. Ladle into soup bowls and garnish with
parsley or sprigs of thyme.
Serve hot.
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Tuna Coleslaw with Grapes
Makes 4 Servings
Mixed baby sales greens
1 can Pacific Fleet Albacore
1-1/2 cups red and green seedless grapes,halved crosswise, plus small grape cluster for garnish
1/4 cup diced red onion
1/4 cup diced celery heart
Grated zest of 2 limes, plus extra for garnish
1 teaspoon fresh lime juice
1/2 teaspoon of salt
Freshly ground black pepper
3 tablespoons mayonnaise
2 tablespoons sour cream
1 cup combination of shredded broccoli stems, carrots and red cabbage
1. Line 4 dinner plates with salad greens
2. Gently combine the tuna, grapes, red onion, celery, lime zest, lime
juice, salt, pepper to taste, mayonnaise, sour cream, and shredded
vegeatables together in a medium bowl. Divide the mixture among
the plates on top of the greens. Garnish the plates with the
geape clusters, sprinkle each salad with lime zest, and serve.
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NEW-POTATO OMLET WITH TUNA AND ASPARAGUS
Makes 6 to 8 servings
1 pound unpeeled small, red-skinned potatoes, cut into large chunks
8 ounces asparagus, trimmed, and cut into thirds
About 2 tablespoons fruity olive oil
Salt and freshly ground black pepper
1 can Pacific Fleet Albacore tuna, broken into large chunks
12 ounces cherry tomatoes, stemmed and halved, or quartered if large
6 large eggs
1/4 cup snipped fresh chives or green onion tops
1. Cook the potatoes in a medium saucepan of boiling water just until
tender, about 6 minutes. Immediately add the asparagus and cook for 1
minute; drain well
2. Heat the olive oil in a large, heavy, nonstick ovenproof skillet
over high heat. Add the potatoes and asparagus, sprinkle with salt and
pepper to taste, and cook for 5 minutes or until the vegetables are
lightly golden. Add the tuna and tomatoes and cook for 1 minute.
3. Beat the eggs until well blended and pour them over the ingredients
in the pan. Sprinkle with chives, salt, and pepper. Reduce the heat to
medium-low and cook for 4 to 5 minutes, or just until the eggs are set,
but the top is still moist.
4. Meanwhile, preheat the broiler. Place the pan under the broiler for
2 minutes, or just until the omelet is lightly golden. Remove from the
oven and sprinkle with a little salt. Slice into wedges and serve at
once.
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