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Melt butter in pan over medium heat, whisk in flour to make the roux, whisk in milk a little at a time and continue stirring until sauce thickens.
Bring to a boil, add tuna and peas and cook until heated through, gently stirring occasionally.
Spoon evenly over each slice of toast, season with salt and pepper and serve.
If your sauce becomes too thick, simply add a wee bit more milk. If sauce is not thick enough, add about a half teaspoon of cornstarch.
By Deeli from Richland, WA
By LRP from LWL, MA
Halve and pit the avocados. Scoop out the insides and set the shells aside. Cut the avocado into pieces and place in a bowl.
Add the lemon juice, tuna, pepper and mayonnaise.
Season with salt and pepper and mix well. Fill the avocado shells with the mixture.
Arrange the lettuce on a serving plate and place the stuffed shells on top. Garnish with chopped tomatoes, cottage cheese and parsley.
|Time:||15 Minutes Preparation Time|
none Minutes Cooking Time
Source: Classic cuisine
By Raymonde G. from North Bay, Ontario
Not only do I like the flavor of this quiche but I also love that it freezes well.
This is a very good dish with an Oriental flair! Love the cashews, Chinese noodles, and soy sauce in this recipe!
Saute' onion and celery in butter until soft but not brown. Add remaining ingredients reserving 1/4 can noodles. Mix lightly and put in greased casserole.
Cream cheese, cheddar cheese, Velveeta, onions, tomatoes and tuna baked in a Bisquick crust - YUM!
Recipe for Elegant Tuna Shepherd's Pie. Combine the tuna, peas, carrots, mushroom pieces, soup and milk and mix well. Beat the onion into the mashed potatoes.
Ingredients include most food groups and is cheap and easy. All ingredients are to your specifications and you can change them around. You can add cilantro, lime juice, or salsa or all.
This recipe is quick, delicious, and good for you. In a small bowl, mix tuna with mayo, salt and pepper. Dice all of the vegetables and set aside.
Add all ingredients except potatoes, toss until all are well coated. Cover and chill. Just before serving, fold in the potatoes. Great lunch-time dish!
Boil noodles in pan until soft. Drain and leave in pan. Dump everything else in and mix until blended. Leave on stove on low temp to warm. The chips give you a little bit of salt to taste.
Pre-heat oven to 220 degrees C (430 degrees F or thereabouts). Dice the capsicum. Heat oil in a pan and capsicum, stir for 1-2 minutes.
Mix soup, can of water, tuna and minced onion; place in flat baking dish. Make up 2 cups of biscuit mix as you would for baking them.
To help your family get more seafood in their diet, substitute tuna for the meat in spaghetti sauce. Using tuna packed in water, drained, will not change the flavor of the dish and the kids won't be any the wiser. Easy and cheap, too.
This recipe is versatile. You can leave out the tuna for a meatless treat or replace it with 1/2-1 cup cooked crab meat.
Mix all ingredients except for 3/4 cups of noodles. Bake 1 hour at 300 degrees F. Sprinkle remaining noodles on top.
Good for kids lunches. Combine and stir all ingredients together. If using regular tuna add 1/2 tsp. lemon juice. Pack tuna mixture in lunch box container.
Scrub potatoes and prick skins with fork; rub all over with oil. Bake in oven at 425 degrees F for 45 to 55 minutes or until potatoes yield to gentle pressure.
Mix all ingredients together. Let stand 15 minutes. Shape into patties and fry in hot skillet until golden brown.
Mix the tuna fish and Miracle Whip. Put a heaping tablespoon of the mixture on each muffin half. Top with a slice of cheddar cheese. Broil until hot and brown. This happens very quickly so watch closely!
Quick and easy casserole
Melt butter in 3 qt. Dutch oven. Add scallions and rice. Cook until rice is golden brown, stirring frequently. Stir in broth. Bring to a boil. Bake, covered, at 375 degrees F for 45 minutes.
Cut potatoes in half and scoop out meat. Combine potatoes with remaining ingredients except cheese in bowl, mixing well. Spoon into potato shells. Top each potato with cheese slices. Bake at 350 degrees for 15 minutes or until cheese melts.
Pour over the ingredients. Cook at 425 degrees F for 15 minutes, then turn down to 350 degrees F and finish cooking for 35 more minutes.
In large bowl, stir together first 3 ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover. Chill.
Drain and flake tuna. Soften gelatin in water in small saucepan. Set pan over hot water until gelatin melts (doesn't take long). Stir in mayonnaise and salad dressing. Mix well until smooth.
In large skillet, heat oil over medium heat, cook onion for 3 minutes, add garlic, celery and 3/4 cup of the green pepper, cook, stirring often, for 5 minutes. Drain chick-peas, reserving 1/4 cup of the liquid.
Soften cheese and mix with remaining ingredients. May be served as a spread for crackers, on lettuce leaves or as a sandwich filling.
In a saucepan, bring water and butter to a boil. Stir in vermicelli with contents of seasoning packets, artichokes, tuna, peas, oil, vinegar and garlic.
Combine tuna and soup and heat. Mix with noodles and top the potatoes with the mixture. Yum!
Blend soup and milk in a pan. Add drained canned fish, lemon juice, green pepper, and onion. Heat thoroughly. Hollow out centers of rolls leaving the bottom and the sides about 1/2 inch thick.
Mix first four ingredients. Spread on bun halves. Top with a tomato slice. Mix miracle whip & grated cheese. Spread on top. Broil until cheese is melted.
Blend all ingredients well. Use olives to taste. This makes a great spread for sandwiches or crackers. You can also use black olives if you prefer the taste or pickle relish (well-drained) for a more traditional tuna salad flavor.