Albacore Cakes
17 1/2 ounce can flaked tuna
3 eggs, slightly beaten
dash of pepper
dash of onion salt
1 tablespoon minced green onion
1 tablespoon minced celery or small amount of celery seed
a handful of crumbled crackers to help hold mixture together
Spray pan with nonstick spray. Heat pan to medium. Pour mixture into pan and fry until nicely browned on one side. Turn cake and brown other side. Slice into 3 or 4 wedges. Serve with sliced tomatoes or other low calorie salad.
Balinese Style Spicy Tuna
4 good sized tuna steaks
2 onions, finely chopped
4 cloves of garlic
1 tablespoon fresh grated ginger
2 red chillies, seeded and finely chopped
juice and zest of one lemon
2 teaspoons caster sugar
2 tablespoons soy sauce
salt and black pepper
peanut oil
Fry the onions in the oil, then add the garlic, ginger and chillies. Cook through until soft and golden. Add the lemon juice and zest, sugar and soy sauce, salt and pepper and cook for a further three minutes. While cooking the sauce, grill the fish, depending on its thickness, for 5 to 7 minutes on both sides. Spoon the sauce over the fish to serve. Serves 4.
Blackened Yellow Fin Tuna Steak
Cilantro Lime Salsa
2 medium tomatoes, diced
1 green pepper, diced
1/2 red onion, diced
1/2 bunch cilantro, finely minced
juice of 1 fresh lime
1/8 cup sugar
Mix thoroughly and refrigerate.
Black Beans
2 15 ounce cans black beans
2 tablespoons jalapeno, diced
1 tablespoon ground cumin
Mix thoroughly and simmer.
Tuna Steaks
2 yellow fin tuna steaks
1/2 cup blackened seasoning
Dredge steaks liberally with blackening. Cook in hot skillet 3 to 4 minutes per side. Serve tuna on bed of hot black beans. Serve with cilantro line salsa over top. Garnish with tomato basil tortilla chips and remaining cilantro.
Broiled Tuna Steaks with Honey Almond Sauce
1 1/2 pounds tuna steaks
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons soy sauce
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/3 cup almonds, slivered
Place tuna steaks in a single layer in a shallow dish. Combine lime juice, olive oil, honey, soy sauce, ginger and cinnamon and mix well. Pour mixture over fish and cover. Marinate in the refrigerator for 1 to 2 hours, turning the tuna steaks once. Remove fish and reserve marinade for basting. Place fish in a broiler pan or dish and broil about 4 inches from the heat source for 3 minutes. Baste fish and broil 2 minutes longer. Turn steaks and baste. Cook for 3 more minutes, baste and place slivered almonds on top of the tuna steaks. Cook for 2 to 3 minutes more or until tuna begins to flake. Do not overcook. Serves 4.
Caesar Potato and Tuna Toss
Dressing:
3 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoons light mayonnaise
1/3 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
salt and pepper
Salad:
2 pounds small new potatoes
1 red bell pepper, chopped
3 celery stalks, sliced
2 green onions, sliced
6 1/2 ounce can chunk light tuna, drained
4 slices bacon, cooked and crumbled
1/4 cup chopped fresh parsley
In small bowl, whisk together lemon juice, garlic, anchovy paste, Worcestershire sauce, Dijon and mayonnaise. Whisk in oil, half Parmesan cheese and salt and pepper to taste. Set aside. Dice unpeeled potatoes. In saucepan, boil potatoes in salted water for 12 to 15 minutes or until just tender, but not mushy. Drain; return to pot to dry over low heat for 30 seconds. In large bowl, toss warm potatoes with dressing. Let cool. Stir in red pepper, celery, green onions and tuna. Taste and adjust seasoning. Sprinkle bacon, parsley and remaining Parmesan cheese on top. 6 to 8 servings.
Chargrilled Tuna Steak
15 ounces sun dried tomato, reconstituted and julienne
1/4 cup olive oil
1 1/2 cups Grey Poupon Dijon Mustard
3/4 cup mayonnaise
12 rosemary focaccia, grilled
12 tuna steaks, seasoned
fresh leaf basil for garnish
Toss sun dried tomato in olive oil; set aside. Combine mustard and mayonnaise; set aside. For each sandwich, split a focaccia in half lengthwise and spread inside of the bread with 1 1/2 ounces of mustard mayonnaise mixture. Grill one piece of tuna to desired doneness and place on bottom half of focaccia. Top tuna with 1 1/4 ounces of tomato and fresh basil leaves, cover with top piece of focaccia in cut in half on a bias. For a variation, add olives. Serves 12.
Cheese Tuna Garden Skillet
1 6 ounce can tuna, drained and flaked
1 10 3/4 can of cream of mushroom soup
1/3 cup skim milk
3/4 cup shredded cheddar cheese
1/4 cup Parmesan cheese
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
2 cups sliced carrots, cooked til tender
2 cups green beans, cooked til tender
2 cups cooked noodles
In large skillet, combine tuna, soup and milk. Stir in cheddar cheese, Parmesan, parsley and pepper. Mix well to combine. Cook over medium heat, stirring often until cheese melts. Add carrots and green beans. Mix well. Stir in noodles. Continue cooking, stirring often, until mixture is heated through. This freezes well. Serves 6.
Chinese Cashew Tuna
7 ounces tuna in water, drained, flaked
1 cup celery, diced
1/2 cup onions, minced
3 tablespoons margarine
1 can cream of mushroom soup
1 16 ounce can bean sprouts, drained
1 tablespoon soy sauce
1 cup cashews, coarsely chopped
1 can chow mein noodles
Combine all ingredients except chow mein noodles in crockpot; stir well. Cover and cook on low setting for 4 to 9 hours. Serve over chow mein noodles.
Grilled Marinated Tuna Steaks
4 tuna steaks
Marinade:
3 tablespoons soy sauce
juice of 1/2 lime
1 tablespoon rice vinegar
1 tablespoon sesame oil
pinch dried red pepper flakes
6 thin slices peeled fresh ginger
2 garlic cloves, crushed
Combine marinade ingredients in non aluminum baking dish and add tuna steaks. Cover and refrigerate at least 1 hour, but not more than 6 hours. Turn once or twice. Bring fish to room temperature. Grill on preheated grill or broil in preheated broiler 4 inches from heat. Baste while cooking and turn once. Cook about 5 minutes each side. Do not over cook. Serves 4.
Grilled Tuna Steaks Baja
4 center cut fresh tuna filets, 6 to 8 ounces each
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 tablespoon minced shallot or red onion
1 fresh jalapeno, minced, seeds removed
zest and juice from one lime
1/4 teaspoon ground cumin
1/2 teaspoon minced cilantro
pinch of fresh ground black pepper
Combine all ingredients except tuna in a large bowl and mix. Pour the mixture over the tuna steaks and let sit for 1 hour under refrigeration. Grill tuna on a preheated hot grill, approximately 3 minutes each side. Can be served with tropical fruit salsa and or black beans. Serves 4.
Grilled Tuna Steak With Crab Meat and Pasta
3 tablespoons olive oil
1 large red bell pepper
2 8 ounce fresh tuna steaks
1 teaspoon Tony Chachere's Seasoning
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup roasted red pepper, chopped
2 tablespoons minced fresh basil
1 tablespoon fresh oregano
1 tablespoon minced fresh thyme
1 tablespoon minced garlic
2 cups heavy cream
1/4 cup grated Parmesan cheese
1/2 cup minced tasso
1 teaspoon Tony Chachere's Seasoning
1/2 pound lump crab meat
2 cups cooked rotini pasta
2 tablespoons minced parsley
2 tablespoons chopped green onion
Fire up gas grill or barbeque. Coat 1 red bell pepper with 1 tablespoon of olive oil and cook over grill until red pepper is completely charred. Remove from pit and cover pepper with damp cloth and allow to sit for 5 minutes. Peel skin off pepper while running under cold water. Remove seeds, chop coarse and set aside. Season fillets with remaining olive oil, Tony Chachere's and lemon juice. Grill fish until cooked medium rare, about 5 minutes on each side. A good tip is to cook your tuna the way you like your beef cooked. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add roasted red pepper, basil oregano, thyme and garlic. Cook for one minute. Stir in heavy cream, Parmesan cheese, tasso and Tony Chachere's. Bring to a boil. Lower fire and simmer until sauce thickens slightly. Add crab meat and pasta and cook until heated through. Stir in parsley and green onions, being careful not to break up the crab meat. Divide pasta onto 2 plates and top each with a fillet of grilled tuna. Serves 2.
Korean Seared Tuna
6 tuna steaks
3 tablespoons soy sauce
1 teaspoon caster sugar
pinch of chilli flakes
6 ounces chicken stock
salt and fresh ground black pepper
3 cloves of garlic, crushed
1 spring onion, chopped
sesame or sunflower oil
In a small bowl, combine the soy sauce, sugar, chilli flakes and the stock. Season the fish with salt and pepper and heat the oil in a frying pan. Sear the tuna for 3 minutes on both sides to be moderately done, longer for more well cooked but not too long because it dries and becomes tasteless. In a small pan fry the garlic and onion for a minute in a little more oil. Then add the stock mixture and reduce by half. Cut the tuna into thin strips and plate up. Then drizzle a little sauce over and around the fish. Serve with sauteed spinach or courgettes and some rice. Serves 6.
Lemon Tuna Salad
1 6 ounce can chunk light tuna, drained
3 tablespoons mayonnaise
3 tablespoons sour cream
1/3 cup finely chopped celery
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 tablespoon pickle relish
1/2 teaspoon salt
1/2 teaspoon lemon pepper
In a medium bowl combine tuna, mayonnaise, sour cream, celery, onion, green bell pepper, pickle relish, salt and lemon pepper. Stir until thoroughly combined. Cover and refrigerate for 30 minutes. Serve on whole wheat toast with lettuce and tomato. 4 servings.
Lemon Grass Tangerine Tuna
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup tangerine juice or substitute orange juice
1 tablespoon minced fresh lemon grass
1 teaspoon crushed red pepper
1 1/2 pounds fresh tuna steaks
Combine the broth, soy sauce, oil, juice, lemon grass and pepper in a shallow pan. Add the tuna and marinate 30 minutes to 2 hours. Broil or grill the tuna on each side for about 4 to 5 minutes and serve. Serves 6.
Lime Grilled Tuna Steaks
1/4 cup fresh lime juice
2 tablespoons olive oil
1 clove garlic, finely chopped
1 tablespoon soy sauce
1 teaspoon grated fresh ginger root, optional
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tuna steaks, about 1 inch thick
Preheat grill or broiler. In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, optional ginger root, mustard, salt and pepper. Brush the fish with about 1/3 of the dressing and reserve the rest. Place steaks on the grill or in a broiler pan and grill or broil until the steaks are golden on the outside and done to taste to taste inside, about 3 to 5 minutes per side. Remove steaks from the broiler and place them on a serving platter or individual plates. Drizzle with the reserved lime mixture. Serve immediately. Serves 6.
Madeira Tuna
4 tuna steaks, 3/4 to 1 inch thick, about 6 ounces each
1 cup freshly squeezed orange juice
1/8 teaspoon celery salt
1/8 teaspoon onion salt
1/8 teaspoon white pepper
1/2 cup all purpose flour
salt to taste
extra virgin olive oil
4 tablespoons soy sauce
1/3 cup Madeira
1 cup heavy cream
1/2 tablespoon horseradish or to taste
Rinse the tuna steaks and pat dry with paper towels. In the refrigerator, marinate the tuna steaks in the orange juice for 3 hours or overnight. In a small bowl, combine celery salt, onion salt, white pepper, flour and salt. Remove the tuna steaks from the orange juice; dust with flour mixture. Using a heavy bottomed saute pan or a cast iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. Do not overcook the tuna or the meat will become dry and lose its flavor. Remove tuna steaks from pan and keep warm. Reduce heat to medium low. Add soy sauce, Madeira, cream and horseradish; stir until heated thoroughly. Remove from heat and pour sauce over tuna steaks. Serve immediately. Makes 4 servings.
Pan Seared Orange Tuna with White Beans
2 tablespoons grated orange zest
2 tablespoons firmly packed brown sugar
1 tablespoon minced garlic
2 teaspoons ground mustard
1 tablespoon ground cumin
2 teaspoons finely minced fresh basil leaves
1 tablespoon coarse kosher or sea salt
2 teaspoons coarsely ground pepper
4 4 to 6 ounce 1 inch thick sushi quality tuna steaks
2 tablespoons extra virgin olive oil
1/2 cup orange juice
1 tablespoon champagne or white wine vinegar
2 tablespoons extra virgin olive oil
4 cups cooked white beans
1/4 cup shredded fresh basil leaves
In a small bowl, combine the orange zest, brown sugar, garlic, mustard, cumin, basil, salt and pepper. Reserve 1 tablespoon of this mixture for seasoning the white beans. Rub the remaining mix on the tuna, coating them well. In a heavy bottomed saute pan or a cast iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minutes until medium rare. Remove from heat. In a large saucepan, whisk the orange juice, vinegar and reserved spices. Bring to a simmer. Add the white beans and basil, tossing well until hot. Place the beans on a large platter or individual serving plates; drizzle with olive oil. Place tuna steak over the beans and serve. Makes 4 servings.
Penne Tuna Salad
Salad:
6 ounces uncooked penne
1 9 ounce can water packed white tuna, drained and flaked
1 12 ounce jar pickled gardeniera, drained with liquid reserved and larger pieces cut up
1/4 cup green onion, chopped
2 hard cooked eggs, chopped
Dressing:
1/4 cup reserved gardeniera liquid
1/4 cup olive oil
1 teaspoon sugar
1/4 teaspoon dried oregano leaves
2 teaspoons lemon juice
Cook penne to desired doneness as directed on package. Drain; rinse with cold water to cool. In medium bowl, combine cooked penne, tuna, gardeniera and onions. In small bowl, combine all dressing ingredients; blend well. Pour over salad; toss to coat. Sprinkle with hard cooked eggs.
Pepper Fin White Tuna
4 5 ounce fresh white tuna
1 teaspoon lemon juice
3 teaspoons regular soy sauce
1/3 teaspoon sesame oil
sliced fresh jalapenos
Slice white tuna into 1/8 to 1/4 inch filets. Arrange the sliced filets like the petals of a flower or a star shape. Place remaining ingredients in a small bowl and pour sauce over the white tuna filets. Serve immediately with steamed white rice or as an appetizer. Serves 4.
Red Hot Tuna
4 good sized tuna fillets
peanut oil
2 onions, finely chopped
2 cloves of garlic, crushed
1 tablespoon fresh grated ginger
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tin chopped tomatoes
3 fresh red chillies, seeded and chopped
a handful of fresh coriander, chopped to garnish.
Fry the onions in the oil until they turn golden, add the garlic then the ginger and chillies and cook for two minutes. Add the tinned tomatoes, the fish sauce and soy sauce. Place the tuna fillets in the pan and cover and simmer for 20 minutes until tender. Serve, garnished with the coriander leaves. Serves 4..
Roman Tuna
1 pound tuna fillets, cooked
5 ounces dates, stoned
3 tablespoons white wine
3 tablespoons defritum* or to taste
4 eggs, hard boiled and quartered
2 to 3 tablespoons olive oil
2 tablespoons wine vinegar
1 tablespoon honey
1/2 teaspoon ground pepper
1/2 teaspoon lovage or parsley, finely chopped
1/2 teaspoon thyme, finely chopped
1/2 teaspoon oregano, finely chopped
1/2 teaspoon rue, finely chopped
Flake the tuna. Place all of the ingredients except the eggs into a bowl and mix thoroughly. Garnish with egg quarters. Serve.
*Defritum
1 pint wine or grape juice
honey
Boil the liquid until reduced by 2/3. Cool. Produces 7 ounces. This is a thick fig syrup, if this cannot be found use the above as an alternate.
Seared Albacore Tuna Loin
albacore tuna loin, 4 to 6 ounces per person
grape seed oil
salt and pepper
Sweet and Sour Sauce:
6 tablespoons soy sauce
3 1/2 tablespoons Chinese black vinegar; available at Asian grocery stores
1/4 cup sugar
2 tablespoons minced garlic
Mix all ingredients and stir until sugar dissolves. Drizzle a little over the seared fish and pass the rest for guests to add more if they wish.
Asian BBQ Sauce:
1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon dark brown sugar
2 tablespoons red wine vinegar
2 tablespoons honey mustard
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon Tabasco
1/2 teaspoon salt
1/4 cup coarsely chopped cilantro
Mix all ingredients. Serve with seared fish.
Thaw tuna loin completely in refrigerator and let come to room temperature before cooking. Sprinkle salt and pepper on the fish and press it in with the hands. Heat 3 tablespoons grape seed oil in a nonstick skillet over high heat until hot but not smoking. Place the tuna in the hot oil and sear on each side to desired doneness. Check the ends or slice through the middle to check doneness. Remove the tuna loin to a heated platter and slice into 1/2 or 1 inch slices as desired. Serve with one of the two sauces accompanied with rice and sauteed greens.
Sea Shell Salad
8 ounces shell macaroni, uncooked
1 cup shredded carrot
3/4 cup diced green pepper
2/3 cup sliced celery
1/2 cup minced green onions
1 6 1/8 ounce can tuna in water, drained and flaked
1/4 cup plus 2 tablespoons low fat plain yogurt
1/4 cup reduced calorie mayonnaise
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
curly leaf lettuce
Cook macaroni according to package directions, omitting salt and fat;drain. Rinse with cold water and drain well. Combine macaroni, carrot and next 4 ingredients; toss gently. Combine yogurt and next 4 ingredients; stir well. Add to pasta mixture, tossing gently. Cover and chill thoroughly. To serve, spoon pasta mixture onto lettuce lined salad plates. Makes 7 1 cup servings
Spicy Tuna Steaks
1/4 cup vegetable oil
6 cloves garlic, minced or pressed
3 tablespoons low sodium soy sauce
1/4 teaspoon dry mustard
3 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
2 pounds tuna steaks
1 lemon, cut in wedges
In a medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Mix well. Rinse fish under cold running water and pat dry. Place fish in a shallow bowl and cover with marinade. Refrigerate for 1 hour. Cook fish under a preheated broiler for 5 to 7 minutes on each side or until opaque or grill fish on an outdoor barbecue. Serve with lemon wedges. Serves 8.
Swiss Tuna Melts
1 12 1/2 ounce can tuna, drained and flaked
1 1/2 cups natural shredded Swiss cheese
3/4 cup Miracle Whip dressing
1/2 cup each chopped celery and chopped green onions
1/2 teaspoon each dill weed, salt and pepper
4 slices bread
1 tomato, thinly sliced
1 6 ounce package natural Swiss cheese slices
Mix tuna, shredded cheese, Miracle Whip, celery, onions and seasonings. Spread tuna mixture on bread; top with tomato and cheese slices. Place on cookie sheet. Broil 1 to 2 minutes or until cheese begins to melt. Makes 4 sandwiches.
Teriyaki Tuna with Wasabi Butter
4 5 to 6 ounce tuna steaks, each about 1 inch thick
1/4 cup purchased teriyaki marinade
3 tablespoons butter, room temperature
2 tablespoons wasabi powder
2 tablespoons chopped fresh chives
1 tablespoon light olive oil
Place tuna in shallow glass dish. Pour marinade over and turn to coat. Let tuna stand 10 minutes at room temperature or cover and refrigerate 1 hour. Mix butter, wasabi powder and chives in small bowl. Prepare barbecue to medium heat. Remove tuna from marinade; brush on both sides with oil. Sprinkle with salt and pepper. Grill fish, brushing occasionally with remaining marinade, about 2 minutes per side for medium rare. Transfer to platter. Top with wasabi butter and serve. Makes 4 servings.
Thai Tuna
1/2 pound fresh ahi tuna
3 tablespoons coconut milk
3 to 4 tablespoons sugar
1 tablespoon Thai chile paste
1 tablespoon finely minced lemon grass
1/2 cup finely minced red onion
1 tablespoon grated ginger
salt
3 to 4 tablespoons freshly squeezed lemon and lime juice
fresh cilantro
Take slab of fish and cut out any bloodline; then, by making a diagonal slice, remove the skin. Slice into 1/2 to 1/4 inch cubes. Place in 3 to 4 tablespoons of freshly squeezed lemon and lime juice. Let sit for 90 minutes to let the fish cook in the acidity of the juices. After 90 minutes, add onion; you may also add phenol or bell pepper, lemon grass; which should be pounded and then diced and stir. Taste, then add as much sugar as needed to balance the tartness. Then add salt, the Thai chile paste and grated ginger. Dice cilantro or add whole, whichever you choose. Remove the liquid from the salad and serve with tortilla chips. Serves 4.
Tuna au Poivre
2 tablespoons coarsely ground black pepper
1 tablespoon extra virgin olive oil
2 tuna steaks, about 8 to 10 ounces each and at least 1 inch thick
salt
2 tablespoons unsalted butter or use more oil
1/4 cup minced shallots
3/4 cup dry red wine
Preheat the oven to 500F. Put the pepper on a flat plate. Place a large skillet, preferably nonstick, over medium high heat; add the olive oil. Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat. Use a bit more pepper if necessary. As they're dredged, add the steaks to the pan. Turn the heat to high. Cook about 2 minutes, then turn. Add salt and cook 1 more minute. Turn heat to low and remove tuna to an ovenproof plate. Place in oven. Add half the butter to the pan, followed by the shallots. Lower the heat to medium and cook, stirring, until the shallots soften, about 2 minutes. Raise the heat to medium high and add the wine; let it bubble away for a minute or so and add the remaining butter. Cook, stirring occasionally, until the butter melts and the sauce is thickened. By this time the tuna will be medium rare; cut into one to make certain. Cut the steaks in half, put each serving on a plate and spoon a little sauce over it.
Tuna Cheese Fondue
1 6 ounce can albacore tuna, drained, coarsely flaked
1 cup grated Swiss cheese
4 eggs, well beaten
2 cups milk
1 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon Worcestershire Sauce
dash cayenne pepper
10 slices sourdough bread, buttered, crust removed
Cut 8 slices of the buttered bread into 1/2 inch cubes. In a greased, medium casserole dish, alternate layers of bread cubes, cheese and tuna; 3 layers of bread and cheese and 2 of tuna. Blend the eggs, milk, salt, paprika, Worcestershire and cayenne and pour carefully over the casserole. Cut the remaining 2 slices of buttered bread into triangles and layer them around the edge of the casserole, the broad sides pushed into the fondue a little bit. Bake for 1 hour in a 350F oven or until well browned and firm in the center. Cut into wedges and serve.
Tuna Nicoise Sandwich
2 loaves sourdough bread
2 tablespoons olive oil
4 plum tomatoes, chopped
1/2 red onion, diced
1 can albacore tuna in olive oil
2 cups Italian tomato sauce; recipe below
2 hard boiled eggs
4 romaine lettuce leaves
2 tablespoons Italian parsley, chopped
fresh ground pepper and salt to taste
Cut the loaves of bread in half lengthwise. Scoop out inside of loaves to make hollow. Drizzle olive oil over the bottom halves. Layer the tomatoes and red onion. Season with salt and pepper. Scatter the tuna over the onion and press down slightly. Spread 1/3 cup of the tomato sauce over each loaf. Slice the hard boiled eggs and put on top of the tomato sauce. Cover with shredded lettuce and spread the remaining tomato sauce. Replace the top of the sourdough loaves and press down slightly. To serve, cut into sandwich size slices or slice thinly for hor d'oeuvres.
Italian Tomato Sauce:
1/2 cup olive oil
4 cloves of garlic, crushed
1 35 ounce can plum tomatoes, drained
3 tablespoons capers
1 1/2 cups imported black olives, drained, pitted and chopped
salt and fresh ground pepper to taste
Combine the olive oil and garlic into a paste. In a heavy sauce pan, combine remaining ingredients and add the paste. Place over medium heat and bring to a simmer. Reduce heat to low and simmer for about one hour. Stir frequently. Allow the sauce to cool to room temperature.
Tuna Noodle Casserole
1 12 ounce package large sea shell pasta
2 tablespoons vegetable oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup red bell pepper, chopped
1 11 ounce can condensed cream of cheddar cheese soup
1 6 ounce can tuna, drained
1/4 cup milk
1/4 teaspoon salt
black pepper to taste
1/4 cup Italian seasoned bread crumbs
Preheat oven to 350F. Cook noodles for 8 to 10 minutes and drain. Saute onion, green and red bell peppers until tender in vegetable oil. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium low heat. Fold the noodles into soup mixture. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown. Serves 6.
Yellow Fin Tuna
1 cup vermouth
1/2 tablespoon lemon juice
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1 onion, chopped
1/2 celery, rib, chopped
1 bay leaf
1 1/2 tablespoons fresh parsley, chopped
2 pounds fresh, yellow fin tuna
1 1/2 tablespoon butter
1 1/2 tablespoon flour
Combine vermouth, juice, rosemary, onion, celery, bay leaf, parsley in a bowl, Add fish. Marinate 5 to 6 hours. Put in a casserole dish, add marinade, salt and pepper. Bake at 400F covered 35 minutes until flaky. In skillet melt butter, stir in flour, cook 2 minutes. Pour off liquid from casserole to pan. Cook 5 minutes. Pour over fish. Serve. 8 servings.
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