Tuesday, October 27, 2009

Now YOU can be part of the fun!

Here's the thing. What do YOU do with tuna fish? I'm looking for interesting ways to keep this blog interesting. We've got 10 cans left! If you have a terrific tuna-y recipe. Send it to Ray Halliday! (He seems like a very good guy). Put 'em in the comments section!
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5 comments:

  1. **October 27, 2009 at 4:59 PM

    dill, a little mayo, not a lot, some rice vinegar, some mustard, some chopped pickle, some capers. spread that puppy all over soft bread or toasted white and wham, yum.

    ReplyDelete
  2. AnonymousOctober 28, 2009 at 7:37 AM

    It seems to me that if you need to wear goggles while eating the tuna that should be a sign that the tuna is appropriately fresh. When packed in water or oil only a very fresh tuna will splash the liquid into your eyes.

    josh schapiro

    ReplyDelete
  3. UnknownOctober 28, 2009 at 1:58 PM

    TUNA CASSEROLE, of course!!!!!

    1 can tuna
    1 large bag of egg noodles
    1 can cream of mushroom soup
    (we have a case so drop by and i'll give you one)
    1-2 cups grated mild cheddar cheese
    Salt & pepper to taste

    1. Cook the egg noodles per the bag.
    2. Mix everything together.
    3. Butter up a casserole dish and dump it in.
    4. Put some more cheese on top and sprinkle with a teensy bit of paprika to make it pretty.
    5. Bake at 375 for 30 min.
    6. MMMMMmmmmm, good.

    When you run out of tuna, chopped up ham works well in this form too. Comfort food at its best!

    ReplyDelete
  4. LeeOctober 28, 2009 at 3:05 PM

    I don't have a recipe for this but I encourage you to come up with one. I'll even try it if you make it:

    tuna nachos

    ReplyDelete
  5. ChrzankaNovember 2, 2009 at 4:54 PM

    How about Spicy Tuna Sushi Roll! Never had it but saw it on line and thought, hmmm, interesting.

    Prep Time:40 Min
    Cook Time:20 Min
    Ready In:1 Hr 45 Min

    Ingredients
    2 cups uncooked glutinous white rice
    2 1/2 cups water
    1 tablespoon rice vinegar
    1 (6 ounce) can solid white tuna in water, drained
    1 tablespoon mayonnaise
    1 teaspoon chili powder
    1 teaspoon wasabi paste
    4 sheets nori (dry seaweed)
    1/2 cucumber, finely diced
    1 carrot, finely diced 1 avocado - peeled, pitted and diced

    Directions
    Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.

    Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
    To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
    Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

    ReplyDelete

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