Tuna And Potatoes In A Jiffy Recipes
TUNA POTATO SUPPER
Tuna lovers will find this to be a real treat. My husband and I enjoy it as a nice change from the ordinary baked potato. Add a salad for a simple lunch or dinner. -Rosella Peters, Gull Lake, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat until cheese is melted, 5-6 minutes.
Nutrition Facts : Calories 598 calories, Fat 25g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 866mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 6g fiber), Protein 30g protein.
TUNA SALAD IN A JIFFY
Make your own tuna salad and save. This quick and easy homemade tuna salad cost $2.50 to make. A comparable store-bought tuna salad could cost twice as much and will have more fat and calories.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine tuna, mayonnaise, and relish. Add apple and mix well. Serve over lettuce or on whole wheat bread.
Nutrition Facts : Calories 312.5, Fat 11.2, SaturatedFat 1.9, Cholesterol 53.1, Sodium 720.3, Carbohydrate 15.2, Fiber 2.2, Sugar 10.7, Protein 36.7
POTATOES & TUNA CASSEROLE-- NO PASTA ADDED
My SIL makes this quite often with a side dish of cooked rice and steamed broccoli. I kind of change it to suit my taste and believe it comes out perfect. Everyone finds it very tasty and without the usual pasta. I usually make it with side dish of green peas and spanish rice or simply a side salad.
Provided by love2shop4things
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Butter lightly an oven pan 9X13 size.
- Heat the oven at: 375°F.
- Layer the bottom of pan with first layer of raw, sliced potatoes.
- Add layer of sliced, raw onions and first tin of tuna, carefully spreading the tuna evenly all over.
- Add a second layer of sliced, raw potatoes, then add last of the onions.
- Salt & pepper in between.
- Add the rest of the second can of tuna evenly.
- Cover with last row of potatoes.
- In a separate bowl, mix together the celery soup with milk, mixing well.
- Pour the soup mixture evenly over dish; cover all potatoes.
- Cover tightly with foil or Dutch oven cover.
- Bake for 1 hour at 375°F in center of oven.
- Uncover, and bake 15 minutes more at 350°F and the sauce/gravy will become just the right thickness--not too thick and not too watery.
- Do Enjoy! Please do comment on the recipe afterwards.
Nutrition Facts : Calories 792.7, Fat 16.9, SaturatedFat 6, Cholesterol 75.8, Sodium 1212.5, Carbohydrate 117.9, Fiber 13.8, Sugar 8.6, Protein 44
TUNA AND POTATOES IN A JIFFY
Fast, cheap and easy ! This was a typical dish for meatless Fridays in Florence, Italy. An authentic Florentine recipe from Paolo Petroni's "The Complete Book of Florentine Cooking". A kid pleaser.
Provided by Polar Bear
Categories Tuna
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes in their skins, allow to cool, peel and mash.
- In a bowl, break up the tuna fish and mix with the potato and the chopped parsley.
- Salt, pepper and stir well.
- Place on a serving platter and mould into the shape of a fish, then clean any excess off the plate with paper towels.
- Cover the whole fish carefully with mayonnaise and garnish with capers and olives.
Nutrition Facts : Calories 490.2, Fat 16.4, SaturatedFat 2.8, Cholesterol 23, Sodium 1107, Carbohydrate 43.4, Fiber 7, Sugar 1.8, Protein 42.5
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