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    You are in: Home / Cookbooks / Tuna Fish
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    143 recipes in

    Tuna Fish

    [Photo by JanRoundOz of BarbaraK's Creamed Tuna on Toast]~~~Every which way~~~
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    5 Reviews |  By Bev

    This is a real quick fix to a week night supper, using canned tuna. Would make a second night meal using leftover tuna. Discovered in Fine Cooking Magazine.

    Recipe #247869

    This is a great change for fussy tuna eaters. Kids & grown-ups love them. You may want to make extra sauce which you'll find requests for. Also, grate extra cheese to microwave melt over muffins before adding sauce.

    Recipe #109478

    Recipe courtesy Dave Lieberman.

    Recipe #159858

    1 Reviews |  By Manami

    This was on a couple of Italian Cooking and Living websites and I took some from each and I made this. It was really great and a wonderful change from the usual.

    Recipe #148853

    2 Reviews |  By Manami

    I used to make this for my daughter and her little friends, when they would come over. It was very cold and they didn't want soup, they would ask me for something "fancy" for their luncheon. I used to make the little frozen puffed pastries and would serve the tuna in them! It turned out beautifully and they were overjoyed! Of course, I enjoyed it too. Let me clarify - she was 4 at the time, she wouldn't be caught dead eating it today - too many carbs!

    Recipe #149244

    1 Reviews |  By Manami

    From This is the mostest in comfort food. No canned soups.

    Recipe #172999

    5 Reviews |  By Manami

    These are absolutely wonderful! They are definitely different and that is what makes them good. Also, a new way to serve tuna fish. Serve these with a nice green salad & good mashed garlic potatoes. I have changed the recipe a little because of personal taste. Hope you like it as well. Recipe Courtesy Paula Deen - Television Food Network, 2003.

    Recipe #145572

    These easy hors d'oeuvres call for ingredients that are most likely already in your pantry. Originally found on Martha Stewart's web site but have taken the liberty to make a few changes to it.

    Recipe #148092

    5 Reviews |  By Manami

    Recipe courtesy Paula Deen. One that she used quite a bit in the "old" days! They don't need anything but sometimes we serve them with a horseradish/chive low-fat sour cream.

    Recipe #160373

    1 Reviews |  By Manami

    "Esca, which means 'bait' is one of Mario Batali's Italian seafood restaurant in NYC. He uses canned mackerel for the bruschetta, but tuna is a fine substitute." Courtesy Mario Batali from The Antipasto Challenge, Food & Wine, October 2000. It might even be good with sardines. The challenge was between Mario Batali and Michael Chiarello, both chefs have different approaches to cooking Italian dishes.

    Recipe #189145

    Cottage Living, October 2006, with a bit of tweaking. My daughter loves fresh tuna and salmon, have been looking for different recipes to break the monotony. Didn't include the hour chilling time.

    Recipe #189377

    Was watching the Essence of Emeril when I saw him prepare these, and they looked so good! Here they are; am posting for safe keeping, and hope to be able to try them very soon.

    Recipe #189378

    My friend, Niurka, gave me this recipe. She serves it with my Seasoned Party Pitas #146950 and uses any of the variations.

    Recipe #189895

    7 Reviews |  By Manami

    A gluten-free version of this all-American version. Found originally online at but have changed a few things.

    Recipe #190793

    This recipe goes back years, it is a family favorite that I still make to this day, and I have also make it using cooked chicken or cooked turkey in place of the tuna, is a easy basic casserole, but it has tons of flavor!

    Recipe #68520

    Courtesy of "The Barefoot Contessa Cookbook," copyright 1999. I usually make this when my close friends come to spend the afternoon, and we either play cards or scrabble. I must say that I have tweaked it here and there adjusting it to our personal preferences. This recipe reminds me of Ina Garten, because it is simple, elegant, done with class and in excellent taste.

    Recipe #195109

    This is another throw together recipe that has helped us out on days when there was no air in the kitchen and we wanted something quick but it had to be cooked! I used chia's #82770 for Italian Seasoning and it was fantastic! We made it according to our personal preferences and we loved it.

    Recipe #202382

    1 Reviews |  By Manami

    Most canned salmon is wild, making it a sustainable and convenient choice. The Japanese flavors in the spread are the perfect foil for meaty salmon. I like finding recipes that use canned salmon. I made this and it only took me 15 minutes and I loved it! EatingWell, June 2007. I used 7 grain bread because that is what we had, also -- I didn't use radish sprouts.

    Recipe #245499

    1 Reviews |  By Tisme

    A very easy appetizer to serve at parties and gatherings. Served with sour cream they are terrific. The yield will depend on the size of the balls you make.

    Recipe #379300

    1 Reviews |  By Rita~

    Bite into these crisp balls and enter into a gooey center. The Optional sauce is very good but you can use you favorite tarter sauce or squeeze lemon over the balls to keep it lower fat. Salmon, scallions, rosemary, pimientos, cranberries, mozzarella are the required ingredients for this RSC #14.

    Recipe #384242

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