Tuna Bisque Recipes

Steps:

• Warm up soup in sauce pan.
• Add onion powder, tuna and pimento.
• Heat thru and add peas.
• Heat and serve on crackers, toast or popovers.
• Add water until it is the consistancy you like.
• I like it rather thick plus the frozen peas will add moisture to sauce.

Steps:

• Combine all ingredients except crackers in saucepan and bring to a boil.
• Lower heat and simmer about 10 minutes to allow flavors to blend.
• When ready to serve, zap your crackers in the microwave just long enough to warm them.
• Poof! It's on the table!
• This soup can be the base of many changes just by adding the leftovers in your fridge. Go to it with cheese cubes, or leftover rice -- perhaps cube that cold potato sitting on the shelf. Mainly, do your own thing!
• Ciao! -- oh, I mean Bisque!

Steps:

• Melt butter in large saucepan and add onion.
• Cook gently till soft.
• Stir in curry powder, paprika, and flour.
• Cook for 1 minute, stirring.
• Gradually stir in stock and bring to a boil, stirring constantly.
• Add milk, lemon peel and sweetcorn and simmer for 5 minutes.
• Stir in the tuna, breaking it up into flakes and simmer for a further 5 minutes.
• Sprinkle in parsley and garnish each serving with a little cheddar cheese.

Steps:

• Heat oven to 400°F. Grease bottom and side of 9-inch pie plate.
• In pie plate, mix American cheese, peas, onions, tuna and pimientos. Top with cream cheese cubes. Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes clean (some cheese may adhere to knife). Cool 5 minutes.