Tuna Salad Bake Recipes

THE BEST TUNA SALAD

Steps:

• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

CHICKEN OR TUNA SALAD BAKE

Steps:

• Combine soup, celery, onion, mayonnaise and pepper in 1 1/2 quart casserole.
• Fold in eggs, and tuna or chicken.
• Top with potato chips.
• Bake at 400° for 30 mins.
• This can be made ahead of time and refrigerated.
• Top with chips right before baking.

TUNA SALAD BAKE

Steps:

• Unroll crescent roll dough; separate into 8 triangles.
• Place in greased 9-inch pie plate, pressing edges together to form pie shell.
• Trim edges of rolls 1/2 inch beyond edge of pie plate; fold under.
• Bake, uncovered, in 350 degree oven about 10 minutes.
• Meanwhile, combine tuna, celery, and salad dressing; spread mixture over partially baked shell.
• Sprinkle with chopped lettuce; top with chopped tomatoes.
• Bake, uncovered, for 10 minutes.
• Top with cheese halves; bake about 10 minutes more or until cheese melts.

BAKED TUNA SALAD WITH FENNEL

Steps:

• Preheat the oven to 400 degrees. Season the tuna and fennel generously with salt and pepper and place in a deep, 8-by-8-inch baking dish. Place the garlic in the pan and pour in just enough olive oil to cover the tuna. Bake for 15 minutes, until the fennel softens and the tuna is just pink at the center. Remove from the oven and cool in the oil for 5 minutes. Using a slotted spoon, remove the tuna, fennel and garlic from the oil and allow to cool.
• Place the garlic, 6 tablespoons of the oil in which the fish cooked and the lemon juice in the container of a blender and blend until smooth. (Discard the remaining oil or save it for another use.) Season the dressing to taste with salt and pepper. Toss the greens and onion with 3 tablespoons of the dressing and place them on a platter. Slice the tuna thinly and lay it over the greens along with the fennel. Toss the tomatoes with 2 tablespoons of the dressing and surround the tuna with them. Pour the remaining dressing over the tuna, chop a few of the fennel fronds and sprinkle them over the tuna. Serve at room temperature.