Canned Tuna Dinner Recipes??

I love making my own tuna burgers!

1 can of tuna
1 egg
1 tbsp oatmeal
1 tbsp garlic

Mix ingredients together and form two balls of mix. Squish onto hot pan to form patties. Cook until both sides are brown and crispy.

Sometimes after I flip the burgers I top shredded cheese on top for a tuna melt

Sometimes

I like to make tuna patties with them. I use:
2 cans of chunk light tuna in water
2 eggs
1/4 cup whole wheat flour
Any herbs and spice that you wish

Cook them in a skillet with nonstick spray until golden brown and crispy.

The batter yields about 20 1 tablespoon size servings for about 25 cals each. They're very filling with the protein and fiber.

This sounds awesome...thanks

I'm going to try this!

BUMP for tuna ideas!

...I like it as an open-faced sandwich, I toast it in the oven and eat it with tomato soup. -YUM!

I love doing this!! So good. Add in almond slivers for a nice crunch

I have a family member with an anaphylactic dairy allergy, so I make a non-dairy tuna casserole. No baking needed, and only 239 calories per 1 measuring cup serving. You could get the calories even lower by adding mushrooms (my kids won't eat mushrooms, though). It's also low-sodium.

Saute 1 medium onion, chopped, and 1 celery heart (or more if you can stand it), chopped, in 1/3 cup of shortening (I use bacon fat for the flavor - be creative) until soft. Add 2 chopped garlic cloves, 1/2 teaspoon of thyme, a sprinkle of chili powder (for flavor and color) and as much parsley and black pepper as you like. Add 1/4 cup white flour, mix well, and boil for 1 full minute, taking care to scrape the bottom of the pan so it doesn't burn.

(This is a French "roux"; it's how you can make any sauce or gravy base out of any liquid. You must boil the flour or you will get a "raw flour" taste afterwards.)

Turn the heat off.

Slowly, in little amounts, stirring after each addition & scraping up the bottom, add 3 cups of PLAIN soy milk. (do Not use Vanilla, ick). If you have unsweetened soy milk, that's even better than plain. Turn the heat back on and bring to a boil for 1 full minute, scraping the bottom to make sure nothing burns down there.

Add one 12 ounce can of tuna, UNDRAINED (it adds flavor), flaked apart into small pieces, one 10 ounce package of frozen peas (best if microwaved first in a separate container), and 12 ounces of cooked pasta (well, it was 12 ounces before being cooked - or 3/4 of a 1 lb box). Mix well and heat through. Adjust seasonings, and add a little more soy milk if it seems too try (some pasta shapes need more sauce than others).

I serve it just like that, out of the pot. We sprinkle it at the table with regular or vegan grated parmesan cheese (depending on who's eating it).

If it's runny, it's because you missed one of the boiling steps; either boiling the fat/flour mixture or the fat/flour/soy milk mixture, or you failed to use measuring cups.

Notice there's no added salt in my recipe. There's enough salt in the tuna, tuna juice, soy milk, pasta and frozen peas (and bacon grease).

This recipe makes 12 one-cup servings, which each have 239 calories, 29 carbs, 9 grams of fat, 14 grams of protein, 3 grams of fiber and only 145 mg of sodium.

My recipe is adapted from an excellent website called "Cooking for Engineers" and my notes on how to make it non-dairy are included on that website. If you ever need to know how to cook something, the Engineers will not steer you wrong.
http://www.cookingforengineers.com/

I like to make tuna patties with them. I use:
2 cans of chunk light tuna in water
2 eggs
1/4 cup whole wheat flour
Any herbs and spice that you wish

Cook them in a skillet with nonstick spray until golden brown and crispy.

The batter yields about 20 1 tablespoon size servings for about 25 cals each. They're very filling with the protein and fiber.

My husband loves cold tuna salad, but absolutely despises anything with "hot" tuna. But these sound delish to me and would be great for a quick lunch.