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    You are in: Home / Cookbooks / Tuna
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    7 recipes in

    Tuna


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    353 Reviews |  By Tara

    Good and creamy, got it from my bosses wife who got it from her mother-in law.

    Recipe #13630

    19 Reviews |  By Dawn

    As we were walking through the grocery store, we stopped to try a sample at the Deli. It tasted like Tuna Salad rolled up in a tortilla and it was very good. We went home and made our own version and it tasted even better. The recipe is easy, tasty, and you can make a low fat version.

    Recipe #37734

    My sister used to make this all the time, but had to lie to me about the cream of mushroom soup because when I was little I thought I didn't like mushrooms! She would tell me it was cream of chicken soup (which you can substitute if you wish). I loved this comfort food and am so glad I found the recipe again. Now trying to get my kids to eat it might prove to be a feat :)

    Recipe #28969

    This is my sis-in-law's Linda's recipe. It's quick, easy, and real good. This recipe is easily made lowfat by using tuna packed in water, light cream cheese and Campbell's lowfat soup. My familie's preferences/changes on this recipe are listed after the baking time on the instructions, as I didn't want to change my sis-in-laws orginal recipe.

    Recipe #28468

    5 Reviews |  By Lorac

    I couldn't live without canned tuna. I always keep a supply in my pantry. Here is a simple way to turn your can of tuna into a dinner treat.

    Recipe #40984

    59 Reviews |  By PanNan

    Some of the best recipes are the most simple. This is one of those. I prefer it just as written, but you may add any ingredients you choose such as chopped onion, scallions, chives, water chestnuts, chopped hard-boiled eggs, lemon-pepper, dill, parsley, etc. I often take this to potlucks when I need a quick and easy (and economical) dish. I've never had to take home left-overs. Tuna pasta salads can be found at many pot lucks. Albacore tuna is plentiful on the Pacific Coast, and this recipe represents the Western U.S.

    Recipe #64320


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