17 TUNA RECIPES FOR EASY MEALS: TUNA PASTA SALAD & MORE!
This tuna pasta salad recipe is creamy and satisfying! It's a protein-packed quick and easy dinner or make ahead lunch.
Provided by Sonja Overhiser
Categories Main dish
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. In the last 1 minute, add the peas. Drain the pasta and peas, then rinse with cold water.
- Meanwhile, thinly slice the green onions. Mince the red onion. Drain the tuna and flake it with a fork. Place them in a large bowl with the mayonnaise, white vinegar, dill, and kosher salt.
- Once the pasta and peas are cooked, add them to the bowl and mix. Taste and adjust flavors if desired, adding black pepper as necessary. Serve immediately. Store leftovers refrigerated for up to 3 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor.
Nutrition Facts : Calories 292 calories, Sugar 2.1 g, Sodium 355.5 mg, Fat 14.1 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 24 g, Fiber 1.7 g, Protein 16.2 g, Cholesterol 32.2 mg
SAVORY TUNA BURGERS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
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.
SAVORY TUNA SALAD
I pulled this together last minute for a quick lunch. The amount of mayonnaise can be adjusted to your liking. I really enjoyed it and hope you do too.
Provided by Hunkle
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Open and drain the canned tuna.
- Toast the bread (or not as you prefer).
- Lightly spread some mayonnaise on the inside of the toast.
- Artfully place the lettuce leaves on the the mayonnaise side of the toast (or just throw it on there like I do).
- Mix together the drained tuna and remaining ingredients.
- Spread half of the tuna mixture on one sandwich and half on the other.
- Assemble the sandwiches and serve.
Nutrition Facts : Calories 324.9, Fat 10.8, SaturatedFat 2.2, Cholesterol 36.1, Sodium 454.3, Carbohydrate 31.9, Fiber 1.4, Sugar 5.4, Protein 23.9
CRISPY TUNA CAKES WITH LEMON CHILI MAYO
All the flavor of crab cakes at a fraction of the price. These crispy patties are made with canned tuna and a few basic seasonings you probably already have in your fridge and pantry. Prep these in advance then cook them just before serving or pull them together from scratch for a super quick dinner any night of the week. These tuna cakes are perfect served with mixed greens or your favorite veggie side or tuck them into burger buns for a warm and savory twist on an old-fashioned tuna sandwich.
Provided by Alejandra Ramos
Categories appetizer
Time 25m
Yield 8 tuna cakes (4 servings)
Number Of Ingredients 17
Steps:
- For the tuna cakes: Place the drained tuna in a large bowl. Add the bread or breadcrumbs, mustard, mayonnaise, lemon zest and juice, onion, parsley, garlic, seafood seasoning, salt and eggs. Toss until evenly combined. Let sit 5 to 10 minutes to let the ingredients absorb the liquid.
- Meanwhile, make the lemon chili mayo: Whisk together the mayonnaise, lemon zest and juice, chili powder and cayenne in a small bowl. Set aside.
- Heat 2 tablespoons of olive oil in a 10- to 12-inch heavy-bottomed nonstick or cast-iron skillet over medium heat.
- Scoop out about 1/3 cup of the tuna mixture at a time and pat into a round patty shape in your hands, then immediately place it in the skillet. Repeat, working in batches so that you're cooking 3 to 4 tuna cakes at a time, spaced 1 to 2 inches apart. Cook until crisp on the bottom, about 2 minutes, then flip and cook until crisp on the sides and fully cooked through, 2 to 3 minutes.
- Serve the tuna cakes hot with your favorite side, a drizzle of the lemon chili mayo and lemon wedges, if desired.
SAVORY TUNA
These tuna fillets with a citrusy twist to them are made easily in just 20 minutes in a skillet.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 325, Carbohydrate 2 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 300 mg
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