Canned Tuna:::Quick Recipe Ideas

Tuna Mayo sandwich or whole meal toast spread tomato puree on it tuna on top then show low fat cheese, grill. Like cheese on toast but with more protein and very filling! I like tuna with rice or in salads.

Sometimes I mix Tuna with Balsamico Vinegar, hardboiled Eggs, cut Celery or Onions, and cut Tomatoes and/or corn and eat that on sandwich bread.

I make tuna melts, mix tuna with miracle whip light, some relish or pickles, tomatoes onions, as many veggies as you like in your tuna, put it on a piece of toasted bread and throw a little cheese on top of that and then melt it in an oven or toaster oven, Yummy!

I make tuna melts, mix tuna with miracle whip light, some relish or pickles, tomatoes onions, as many veggies as you like in your tuna, put it on a piece of toasted bread and throw a little cheese on top of that and then melt it in an oven or toaster oven, Yummy!

Mmm- this- but I leave out the cheese and don't warm it up

all sounds yummy will have to try!!!!!

Throw it in my salads! Just my normal lettuce, cucumber, tomato etc salad! Toss it in!

Tuna Patties

1 can of tuna packed in water, drained
diced onion
diced bell pepper (whatever colors you have)
egg
Mrs. Dash of your choice (or seasonings to taste)
black pepper
chopped spinach

Mix all ingredients together and form into patties. Saute in a little olive oil or cooking spray. Very easy and very tasty!

Bump...

Ooh that reminds me..tuna and chickpea patties are lovely. Blend chickpeas until smooth, add tuna, egg, bit of flour if too sloppy, whatever herbs and spices you wantshape into patties. You can fry them but I suck at keeping them in one piece so just pop them in the oven on baking paper until they are browning.

How quick are we talking? Lol.

If you're in need of a quick dinner for more than one, I'm making tuna pot pie tonight.
Chunk Light Tuna, 12 oz drained
Mixed Vegetables Frozen, 1.25 Cup
Low Sodium Cream of Mushroom , 1 can
Mexican Four Cheese With A Touch of Philadelphia, 1/2 cup
All Purpose Flour, 2 cup
Crisco - All-Vegetable Shortening, 2 Tablespoon
Egg Whites, 0.31 cup

Servings: 4
Calories per serving: 462

For the dough: In a large bowl, sift together the 2-cups all purpose flour with a pinch of salt. Stir in the .31 cups egg whites and 2 tbsp vegetable shortening. Add in the 3.5 tbsp cold tap water and move the dough mixture around with a fork until its moistened. Use your hands and form it into a large ball.

Lightly dust a clean surface with flour and roll out your dough until its an 1/8" thick. Press about half into pie pan. Roll out other half for covering.

For the pie: Preheat an oven to 350 degrees F. Add the tuna and frozen vegetables into sauce pan over medium heat, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
3. Pinch dough onto top of pie. Poke small air halls with fork into top. Bake 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.


Of course, feel free to use pre-packaged dough to make this even easy and quicker! I am a big baker, though, so I like to make things from scratch (plus, it's easier to control sodium levels).