Confetti Tuna Recipes

Steps:

• 1. cook and drain pasta according to package directions
• 2. return pasta to pan, add all remaining ingredients except onions
• 3. preheat oven to 425F, spray cassarole pan with olive oil spray, add mixture, sprinkle with fried onions and bake for 30 min. You can place biscuits in the oven the last 10 min or so to serve with the cassarole.

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Transfer to a small bowl; cool., Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes., Place remaining 1/2 cup bread crumbs in a shallow bowl. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a 1/2-in.-thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels., Freeze option: Freeze cooled tuna patties in freezer containers, separating layers with waxed paper. To use, reheat tuna patties on a baking sheet in a preheated 325° oven until heated through.

Steps:

• In a small bowl combine the soy sauce, rice wine, sesame oil and one-fourth teaspoon pepper. Place the tuna on a plate, spread the mixture evenly over the tuna on both sides, cover with plastic wrap and refrigerate for two hours.
• Heat a wok or a heavy skillet. Add the olive oil, then the scallions, garlic, ginger, shallots and chili. Stir- fry for one minute, then add the carrots, zucchini and red pepper. Stir-fry another minute, then add the cumin, salt, sugar and remaining black pepper. Stir-fry another minute, remove from heat, stir in the fresh coriander and set aside.
• Just before serving remove the tuna from the marinade, reserving the marinade. Pat the tuna dry on paper towels.
• Clean the wok or skillet and reheat it over high heat. Add the peanut oil. Add the tuna; reduce the heat to medium and sear on one side. Turn the tuna over and sear on the other side, long enough to brown the outside but keeping the inside rare. Remove the tuna to warm plates. Alternatively, the tuna can be brushed with the oil and grilled or broiled.
• Pour the marinade into the wok or skillet and bring to a boil. Pour the heated marinade over the tuna and spoon the vegetable mixture on top. Serve at once.

Steps:

• Mix it all up thoroughly in a bowl, adding enough mayonnaise and seasoned salt to suit your taste buds.
• Enjoy as is, or spread it on bread topped with pickles, cheese and tomato for a tasty sandwich.

Steps:

• Mix tuna, peppers, onion, and mustard.
• Place 1 cheese piece on each lettuce leaf. Top evenly with the tuna mixture. Fold in both sides of each lettuce leaf; roll up.
• Serve immediately. Or, wrap individually in plastic wrap and refrigerate until ready to serve.