Tuna Balls With Cream Sauce Recipes

Steps:

• Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
• Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
• Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

Steps:

• In a medium bowl, blend cream cheese, tuna, 1/2 of the pecans, and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

Steps:

• Combine tuna, 1-cup cornflake crumbs, the mayonnaise, egg onion and mustard in a medium mixing bowl.
• Shape into 12 balls, 1-½ inches in diameter.
• Place remaining ¼ cup cornflakes crumbs in shallow dish. Roll each ball in crumbs to coat evenly.
• Arrange tuna balls in 9-inch pie plate. Bake in a 350-degree oven until golden brown, for.
• About 20 minutes.
• Meanwhile on a small saucepan blend milk with white sauce mix. Cook until sauce thickens (or follow package directions or...make your own white sauce. Recipe #62371).
• Add peas and dill weed. Mix well.
• Serve tuna balls over egg noodles and drizzle with the sauce.

Steps:

• Flake the tuna into a bowl, then tip in the pine nuts, lemon zest, parsley, breadcrumbs and egg. Season and mix together with your hands until completely combined. Roll the mix into 12 walnut-size balls. Put a large pan of salted water on to boil, then cook the spaghetti according to pack instructions.
• Heat a little of the tuna oil in a large non-stick frying pan, then fry the tuna balls for 5 mins, turning every minute or so until completely golden. Drain on kitchen paper. Heat the tomato sauce, then toss together with the pasta and tuna balls.

Steps:

• Combine ingredients and mix well.
• Shape into a ball.
• Chill 4 to 6 hours.

Steps:

• In a small bowl, combine the cream cheese, chili sauce, onion, garlic powder and hot pepper sauce until blended. Add tuna and parsley; mix well. Shape into a ball; place on a serving plate. Cover and refrigerate for at least 3 hours. Serve with crackers.

Steps:

• Using a fork flake tuna into small little bits into a bowl.
• Add the cream cheese to the bowl and mash with the fork until everything is well combined.
• Add the dijon a small sprinkle of salt and pepper to taste and continue mashing.
• Add the hot sauce to taste! I add up to a full tablespoon, sometimes more, but this is entirely up to your preference. Add a small amount at a time and taste as you mash until you achieve a flavour you like!.
• Scoop the mixture onto the center of a piece of plastic wrap. Wrap tightly and shape into a ball as you roll. Toss it into th fridge until chilled, or into the freezer for 30 mins or so it you are really strapped for time.
• Serve on a platter with crackers!
• **OPTIONS**.
• You can use a different canned fish too! Try Crab or Salmon!
• Try rolling the ball in finely chopped nuts or grated cheese!
• You can omit the hot sauce and dijon and try other seasonings of your choice! (fresh herbs? garlic? hot peppers?).