Tuna Half Moons Recipes

TUNA HALF MOONS

Tuna Half Moons image

This was a recipe that I made with my Girl Scout troop when teaching them some cooking methods.Of course, since THEY made them, they LOVED them. Actually, so did I!

Provided by Happy Harry 2

Categories Lunch/Snacks

Time 35m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

7 ounces canned tuna, drained and flacked
1/2 cup mayonnaise
1/2 teaspoon onion juice
1/2 teaspoon curry powder
2 large refrigerated biscuits (10 pack,each)
1/4 cup butter, melted

Steps:

Pre-heat oven to 425 degrees.
Mix together the tuna, mayonnaise, onion juice, and curry powder.
Separate the biscuits and with a rolling pin, roll them out approximately 1/4 inch thick.
Place a spoonful of tuna mixture on one half of dough nd fold the other half over and seal the edges with a little water.
Press edges with a fork to close.
Brush tops with butter.
Bake 8-10 minutes or until golden.
These are good hot or cold -- and they travel well.

Nutrition Facts : Calories 65.5, Fat 5, SaturatedFat 1.9, Cholesterol 11.8, Sodium 128, Carbohydrate 2.7, Fiber 0.1, Sugar 0.6, Protein 2.6

TWO-BEAN AND TUNA SALAD

Two-Bean and Tuna Salad image

This is the most amazing version of tuna and bean salad I've ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I've used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you're using canned beans, rinse them first. Whichever bean you choose, you'll have an amazing light and satisfying meal.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 15m

Yield 6 Servings

Number Of Ingredients 13

Ingredients

3/4 pound green beans, trimmed
1 small red onion, cut in half and sliced in half-moons (optional)
2 5-ounce cans tuna (packed in water or olive oil), drained
1 1/2 cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 teaspoons chopped fresh marjoram or sage
2 tablespoons sherry vinegar or red wine vinegar
Salt to taste
1 garlic clove, minced or puréed
1 teaspoon Dijon mustard
2 tablespoons bean broth
6 tablespoons extra-virgin olive oil

Steps:

Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

TUNA, CAULIFLOWER AND WHITE BEAN SALAD

Tuna, Cauliflower and White Bean Salad image

Cauliflower is very happy in a pungent marinade, so I added it to one of my favorite stand-bys, tuna and bean salad. I liked this salad even more with the cauliflower added, as the tuna flavor infuses the cauliflower along with the vinegar and olive oil. You can use canned white beans, or cook up some delicious giant white beans and some of their broth in the dressing. The salad tastes even better if it has a few hours or a day to sit, and it keeps well.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield Serves 4 generously

Number Of Ingredients 12

Ingredients

3/4 pound cauliflower, broken into small florets (about 1/2 medium to large head)
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
Salt to taste
1 garlic clove, minced or puréed
1/2 to 1 teaspoon Dijon mustard, to taste
2 tablespoons plain yogurt or bean broth if using dried beans
6 tablespoons extra virgin olive oil
1 small red onion, cut in half and sliced in half-moons (optional)
1 5-ounce can tuna (packed in water or olive oil), drained
1 1/2 cups cooked large white beans, or 1 can cannellinis, drained and rinsed
2 tablespoons chopped fresh parsley or a combination of parsley and marjoram

Steps:

Steam cauliflower for 5 to 6 minutes, until just tender.
Place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth. Whisk in olive oil.
When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl. Drain tuna and add to bowl with cauliflower. Break up with a fork. Add cooked beans, onion and herbs. Toss together. Add remaining salad dressing and pepper, taste and adjust seasoning.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 22 grams, Fiber 18 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 642 milligrams, Sugar 4 grams, TransFat 0 grams

CUCUMBER AND CELERY SALAD WITH TUNA

Cucumber and Celery Salad with Tuna image

Pack this crisp Cucumber and Celery Salad with Tuna full of summery flavor in to a pita pocket for a quick and easy lunch that will cool you down when it's far too hot to turn on your stove.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 10m

Number Of Ingredients 8

Ingredients

2 teaspoons poppy seeds
3 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
2 cans (5 ounces each) solid white tuna in water, drained and flaked
Coarse salt and ground pepper

Steps:

In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.

Nutrition Facts : Calories 201 g, Fat 10 g, Fiber 1 g, Protein 18 g

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