Savory Tuna Tempter Recipes

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Steps:

• Cook celery and onion in butter till crisp tender but not brown.
• If you are not going to bake, do this in very large skillet.
• Add extras now.
• Blend in soup and milk.
• Add tuna and pimiento.
• Meanwhile, cook macaroni as directed, drain.
• If you are baking, combine pasta and tuna in 2 quart casserole (if you added much extra get a bigger casserole).
• Top with bread crumbs.
• Bake at 350 degrees for 25-30 minutes or until lightly browned.

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart casserole with cooking spray.
• Place the cooked noodles in the prepared casserole.
• Saute the celery and onion in 2 tablespoons of the butter. Add the remaining ingredients (except the noodles) and mix together well.
• Pour tuna mixture over the noodles and toss lightly to coat.
• Sprinkle the crumbs on toop and dot with the remaining 3 tablespoons of butter.
• Bake in preheated oven for 25 minutes, until bubbly.

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Steps:

• In a large bowl, combine the tuna, mayonnaise, bread crumbs, parsley, mustard, hot sauce, salt, and pepper. Mix well and shape the mixture into four equal patties, each about 1-inch thick.
• If you're stopping here:
• Wrap the burgers tightly in plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 3 to 4 minutes on LOW before cooking.
• When you're ready to eat:
• Heat the oil in a large skillet over medium heat. Unwrap the burgers and cook until golden brown and heated through, 3 to 5 minutes per side. Serve the burgers on buns with sliced tomato and pickles.

Steps:

• If fish fillets are large, cut into 4 serving pieces.
• Heat oil in 10-inch nonstick skillet over medium heat. Cook onions in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
• Stir in pesto and lemon juice. Top with fish. Heat to boiling; reduce heat to low. Cover and cook 5 to 10 minutes or until tuna is slightly pink in center.