TUNA It's What's for Dinner!

Ok so I like to figure out ways to use ingredients that I find on sale.  Last week I found lots of coupons for tuna pouches in one of those coupon dispensers in the store.  Earlier this week we sauteed some tuna with onions and peppers and we added some old bay seasoning salt and pepper  and put it on a hoagie roll with cheese YUMMY!  I found a few more recipes that I plan to use in the following weeks and I wanted to share them with you.  The links will take you to where I found the recipes.

Cheesy Tuna Casserole 

1 lb medium shell pasta
1-1/2 cups sour cream
1/2 cup mayonnaise
3/4 cup milk
1/2 cup grated Parmesan cheese
1 Tb Dijon mustard
1/2 tsp kosher salt
1/4 tsp pepper
1 cup frozen peas
2 6oz cans tuna, drained
1/2 cup sliced green onion
1 cup grated cheddar cheese
Boil pasta according to package directions, drain. In a large bowl, mix sour cream, milk, mayonnaise, Parmesan cheese, mustard, salt, pepper, peas, and tuna until combined. Mix in pasta until everything is combined. Cover and bake in a 350 degree oven for 40 minutes. Uncover, sprinkle with one cup of grated cheddar cheese and put in the oven for another five minutes, until cheese is melted. Serve.
I found this recipe on blisstree.com :)

Yum Plaa Tuna Grapong
(Canned Tuna Yum)

Directions

Drain the oil or water out of the can, and smash the tuna into medium size chunks (see picture to the right).

Add lime juice, fish sauce, chilies & shallots. Mix well.

That’s it! Easy!

I found this recipe at http://www.realthairecipes.com/


Tuna Empanadas

Ingredients

• 2  large eggs
• 1  tablespoon  extra-virgin olive oil
• 1/2  small yellow onion, chopped
• 2  cloves garlic, minced
• 1/4  teaspoon  smoked paprika
• 1/4  teaspoon  salt
• 1/8  teaspoon  crushed red pepper
• 5  ounces  spinach, chopped
• 1  5-oz. can tuna in oil, drained
• 1/4  cup  pitted green olives, chopped
• 1  teaspoon  lemon juice
• 1  17.5-oz. box frozen puff pastry, thawed

Preparation

-Cover 1 egg with cold water in a pot; bring to a boil. Remove from heat; cover; let sit 12 minutes. Run under cold water. Peel and chop egg.

-Preheat oven to 325ºF. Warm oil in a skillet over medium-high heat. Sauté onion 4 minutes. Add garlic, paprika, salt and crushed red pepper; sauté 1 minute.
-Add spinach to skillet by the handful, stirring after each. Increase heat to high. Sauté 5 minutes. Transfer to a bowl; let cool. Stir in tuna, olives, lemon juice and chopped egg.
-Line two baking sheets with parchment. Roll one sheet of pastry on a floured surface to 1/8-inch thickness. Cut out 12 3-inch rounds. Repeat with second pastry sheet. Spoon 1/2 Tbsp. of tuna mixture in center of each round. Fold pastry over; press and crimp edges. Transfer to baking sheets.
-Whisk remaining egg with 1 tsp. water. Brush each empanada with egg wash. Bake until deep golden brown, about 35 minutes. Transfer to a wire rack and let cool 10 minutes.

I found this recipe on http://www.myrecipes.com/