Recipes

BBQ Tuna-Taters

Servings: 4 servings

Ingredients:

4 pound Baking potatoes
½ cub Butter; soft
1 Onion soup mix envelope
1 can Tuna; drained

Preparation:

Scrub potatoes, but do not peel. Cut each potato into chunks and divide them among four squares of heavy-duty aluminum foil. Mix butter with onion soup mix and spread over potatoes. Break tuna into chunks and sprinkle over potatoes. Wrap each one up secruely so it won't leak and place on barbecue grill. cook 1 hour, or more, over hot coals until potatoes are tender. Turn a couple of times during cooking time. This can be done also on a camp-out. After the campfire has burned down, simply put the foil packets underneath the coals and cook.

From: The Tuna Cookbook

BLACK BEAN CHILI

Servings: 8 servings

Ingredients:

2 cub Black turtle beans
1 Bay leaf
4 teaspoon Cumin seeds
4 teaspoon Dried oregano leaves
4 teaspoon Paprika
½ teaspoon Cayenne pepper
1 Chile negro or ancho chile,(for chili powder), -=OR=-
2 tablespoon -Chili powder, or more
3 tablespoon Corn or peanut oil
3 medium Yellow onions diced into ¼-in squares
4 Garlic cloves coarsely chopped
½ teaspoon Salt
1 ½ pound Ripe or canned tomatoespeeled, seeded and chopped; juice reserved
1 tablespoon Rice wine vinegar (or more)
4 tablespoon Cilantro, chopped

GARNISHES:
Green chiles:
2 Poblano or Anaheim, roasted, peeled & diced=OR=-
2 ounce -Canned green chiles, rinsed well and diced
½ cub Grated Muenster cheese (or more)
½ cub Creme fraiche or sour cream
5 Cilantro sprigs

Preparation:

SORT THROUGH THE BEANS and remove any small stones. Rinse them well, cover them generously with water, and let them soak overnight. Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients.
Heat a small heavy skillet over medium heat. Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch. As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne. Give everything a quick stir; then remove from the pan--the paprika and the cayenne only need a few seconds to toast.
Grind in a mortar or a spice mill to make a coarse powder. Preheat the oven to 375F. To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out. Cool it briefly; then remove the stem, seeds and veins. Tear the pod into small pieces and grind it into a powder in a blender or a spice mill. Heat the oil in a large skillet and saute the onions over medium heat until they soften. Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes. Add the tomatoes and their juice. Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch. Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds pressure. Keep an eye on the water level and add more, if needed, to keep the beans amply covered. When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the chopped cilantro. Prepare the garnishes. If you are using fresh green chiles, roast them over a flame until they are evenly charred.
Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice. Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro. Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups--thick enough in fact to be served on a plate right alongside fritters or cornbread. It also, however, can be thinned considerably with stock, water or tomato juice to make a thinner but still very flavorful black bean soup.
When thinned to make a soup, it can be served as part of a meal rather than a meal in itself.

This is one of the best-known recipes from the San Francisco restaurant Greens.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Black Bean Chili from Katherine Smith

Servings: 12 Servings

Ingredients:

1 pound Black Turtle Beans
1 tablespoon Cumin Seeds
1 tablespoon Oregano
2 cub Onion; chopped
1 tablespoon Olive Oil
1 cub Red Bell Pepper; chopped
1 cub Green Bell Pepper; chopped
4 Jalapeno Chiles; seeded andminced
1 tablespoon Garlic; minced
2 Bay Leaves
2 teaspoon Epazote; crushed (optional)
12 ounce Beer
28 ounce Can Crushed Tomatoes withPuree
6 ounce Can Tomato Paste
5 tablespoon Ground Red Chile
2 teaspoon Salt
1 pound Top Sirloin Steak; grilledor broiled and cut into1" chunks
¼ cub Cilantro; minced

Preparation:

Sort through beans and discard any stones. Wash beans in a sieve under cold running water. Put beans in a pot with 6 cups water. Bring to a boil and simmer 3 minutes. Turn off heat, cover and let soak 1 hour. Return to heat and bring to a simmer; cook 1 hour.

Meanwhile, toast the cumin seeds in a small pan until they become fragrant, about 2 minutes. Then add the oregano and toast for 1 minute. Be careful not to burn. Pulverize the seeds and oregano in a spice grinder. Saute the onion in the olive oil for 5 minutes, then add the bell peppers, jalapenos and garlic. Saute 5 minutes longer until the vegetables are quite wilted. Add the spices and half the beer. Simmer until the beer is reduced by a third. Add remaining beer.

When the beans are just tender but not falling apart, add the vegetable-beer mixture, the tomato puree and paste, and the chile powder. Simmer 1 hour, then add salt to taste and the sirloin cubes; simmer 15 minutes longer. Ladle into serving bowls and garnish with minced cilantro.

Per Serving: Calories: 220, Protein: 17 g, Carbohydrate: 28 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 511 mg, Fiber: 8 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Bodle Burgers

Servings: 1 Batch

Ingredients:

1 pound Fresh squid (Reserve Liquor)
¼ pound Tofu
⅛ teaspoon Cayenne
¼ teaspoon Thyme

Preparation:

*The squid we get here is already cleaned, cut up and packed in water. If you use fresh squid there will not be any liquor. The moisture from the tofu will hold it together.

Put squid in a blender a little at a time. Chop up real fine. Add enough liquor to keep moist; but not wet and add tofu a little at a time until well blended. Form into ¼ pound patties. Baste with your favorite bbq sauce as you cook them on you bbq. About 2 minutes on each side should be enough. Serves 4.

SOURCE:* Jim Bodle POSTED BY: Jim Bodle 12/94

Camp Tuna and Rice

Servings: 4 servings

Ingredients:

2 can Tuna; and liquid
1 cub Quick-cooking brown rice
2 tablespoon Instant dried onikon
2 tablespoon Green pepper flakes
1 ¾ cub Boiling water

Preparation:

Heat tuna in its oil in a skillet. Add remaining ingredients and bring to a boil. Cover and cook 15 to 20 minutes.

From: The Tuna Cookbook

Cebiche De Calamares (Squid Ceviche)

Servings: 6 servings

Ingredients:

2 ½ pound Squid
8 Scallions, White Parts Only
1 Red Bell Pepper, Seed And
Julienned
2 Jalapeno Peppers, Julienned
1 large Garlic Clove, Crushed
1 tablespoon Coarse Salt
1 cub Lime Juice
¼ cub Olive Oil

Preparation:

Wash and clean squid, rinse. Cut squid into diagonal slices, about ¼" thick. If tentacles are small, leave whole. Blanch all parts for about one minute in 8 cups of boiling water. Drain and drop the squid into a bowl of iced water, and let cool. Drain and set aside. Place vegetables in iced water for 10 minutes. Drain well and set aside. In a small bowl, place garlic, salt lime juice and let sit, undusturbed for 10 minutes at room temperature. Discard garlic and save lime juice. Combine remaining ingredients and squid in the lime juice and serve.

Crispy Frog Legs

Servings: 6 servings

Ingredients:

5 pound Frog legs; small
¾ cub Lemon juice; or vinegar
Crushed ice
1 cub Milk
6 Eggs; separated
2 tablespoon Olive oil; or veg. oil
¼ teaspoon Salt
Salt
Pepper
1 ½ cub Flour, all-purpose
Vegetable oil

Preparation:

Wash frog legs thoroughly. Place in a large Dutch oven; sprinkle with lemon juice, and cover with crushed ice. Refrigerate 1 to 3 hours.

Combine milk, egg yolks, olive oil, and ¼ teaspoon salt; mix well.
Beat egg whites until stiff; fold into batter.

Sprinkle frog legs with salt and pepper; dip each in batter, and dredge in flour. Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

CURRIED FROGS' LEGS

Servings: 4 servings

Ingredients:

4 Pairs of jumbo frog's legs(about 1 pound), trimmed
1 Stalk fresh lemon grass,or 1 tablespoon driedlemon grass
2 Fresh red chile peppers,seeded and sliced
2 Shallots, sliced
2 Garlic cloves, crushed
1 ½ teaspoon Sugar
1 teaspoon Curry paste
2 teaspoon Curry powder
¼ teaspoon Salt
2 tablespoon Nuoc mam(Vietnamese fish sauce)
2 ounce Cellophane (bean thread)noodles
2 tablespoon Vegetable oil
1 Small onion, chopped
1 cub Chicken broth or water
½ cub Coconut milk or heavy cream
1 teaspoon Cornstarch
Freshly ground black pepper
Coriander sprigs,for garnish

Preparation:

This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers.

Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate.

If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop.

In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections.

Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture to a boil.
Remove from the heat.

Sprinkle with black pepper and garnish with coriander sprigs.

Serve immediately with rice, French bread or over rice noodles.

Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving.

Fried Cooter (Soft-Shell Turtle)

Servings: 4 servings

Ingredients:

2 pound Turtle; cut in 2-4" pieces
½ cub Vinegar
1 teaspoon Salt
½ cub Flour, all-purpose
¼ cub Milk; plus
1 tablespoon Milk
2 Eggs; separated
2 teaspoon Olive oil; or veg. oil
⅛ teaspoon Salt
Vegetable oil

Preparation:

Combine turtle, vinegar, and 1 teaspoon salt. Cover with water; simmer 1 hour or until tender. Drain and set aside.

Combine flour, milk, egg yolks, olive oil, and ⅛ teaspoon salt; mix well. Beat egg whites until stiff; fold into batter.

Dip turtle pieces into batter; fry unti golden brown in deep oil heated to 375 degrees. Drain well on paper towels.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

Gourmet Tuna

Servings: 6 servings

Ingredients:

½ pound Fresh mushrooms; sliced
2 tablespoon Shallots; minced or
2 tablespoon -white part of green onion
2 tablespoon Butter
dash Lemon juice
½ cub Fresh parsley; chopped
1 can Tuna; drained, flaked
2 cub Thick white sauce
6 Patty shells (frozen ok)
6 slice American cheese w/ pimiento

Preparation:

Saute the mushrooms and shallots or green onions in the butter for 3 minutes, adding dash of lemon juice (this not only brings out the flavor of the mushrooms, but somehow keeps them from absorbing the butter). Add half of the parsley, the tuna, and the white sauce.
Heat slowly. Meanwhile bake thepatty shells according to package directions. When done, line each one with a piece of cheese. Fill with the tuna mixture and sprinkle on the remaining parsley. Arrange on a platter and serve.

From: The Tuna Cookbook

Herb Fried Squid or Octopus

Servings: 4 servings

Ingredients:

2 cub Uncooked Squid Rings
2 Eggs, Well Beaten
Fresh Ground Black Pepper
1 ½ cub Italian Bread Crumbs
¼ teaspoon Dried Oregano
½ teaspoon Dried Basil
½ teaspoon Dried Thyme
1 ½ tablespoon Parmesan Cheese, Grated
Olive Oil
Lemon Wedges

Preparation:

Use 2 cups squid rings and tenacles, or octopus, or combination of both, cut into bite-sized pieces. Season the beaten eggs well with black pepper. In another bowl, mix bread crumbs, herbs and cheese.
Dip each piece of squid or octopus in the egg mixture. Fry the seafood in well heated oil until golden brown on both sides, about 5 minutes for octopus, less for squid. Drain the seafood on paper towels and serve with lemon wedges.

Kalamarakia Me Krassi (Squid in Red Wine)

Servings: 4 servings

Ingredients:

2 pound Squid
2 tablespoon Olive Oil
¾ cub Dry Red Wine
½ teaspoon Salt, Pepper, Sugar
1 ½ tablespoon Parsley, Chopped

Preparation:

Clean squid, discard tenacles, wash bodies and drain. Place squid in a heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to a boil, reduce heat and simmer for an hour. Remove from heat, cool, sprinkle with parsley and serve.

Quick Jambalaya

Servings: 4 servings

Ingredients:

1 package Chicken-flavor rice mix
2 tablespoon Butter
2 ½ cub Water; hot
Salt
Pepper
¼ cub Onion; chopped
¼ cub Celery; diced
¼ cub Green pepper; diced
2 cub Cooked ham; diced or
2 cub -canned luncheon meat; diced
1 can Tuna; drained

Preparation:

Saute rice in butter until lightly browned. Add comtents of spice packet that comes with rice mixture and the hot water. Stir to blend. Add remaining ingredients. Cover and simmer over low heat approximately 15 minutes.

From: The Tuna Cookbook

Quick Paella

Servings: 6 servings

Ingredients:

¼ cub Butter
2 Onions; slice
2 ounce Mushrooms; canned
8 ounce Curry seasoned rice mix
Salt
Pepper
2 ½ cub Boiling water
5 ounce Tiny shrimp; drained
1 can Tuna; drained and flaked
1 tablespoon Chopped pimiento

Preparation:

Preheat oven to 400F.

In heavy skillet with tight-fitting lid, melt butter and saute onion until golden. Add mushrooms and rice, salt and pepper to taste.
Continue to cook another minute or two. Add water and cover. Put into preheated oven and bake for 25 mintues. Stir in shrimp, tuna, and pimiento and bake another 15 minutes.

Note: If curry seasoned rice mix is not available, use regular raw rice and add a tablespoon of curry powder.

From: The Tuna Cookbook

Quick tetrazzini

Servings: 6 servings

Ingredients:

½ pound Thin spaghetti
10 ½ ounce Condensed cream of mushroom
2 ounce Mushrooms; sliced, canned
1 cub Light cream; or
1 cub -canned milk
2 can Tuna; drained, flaked
1 cub Soft bread crumbs
¼ cub Parmesan cheese; grated
2 tablespoon Butter; melted

Preparation:

Break spaghetti into small pieces (2 to 3 inches) and cook according to package directions. Meanwhile, combine soup, mushrooms, cream, and tuna. Drain spaghetti and combine with mushroom-tuna mixture.
Put into greased 2 to 2 ½ quart casserole. Mix bread crumbs, cheese, and melted butter and sprinkle on top of mixture in casserole. Bake in hot oven (400F) 45 minutes to 1 hour or until browned and bubbly.

From: The Tuna Cookbook

Quick Tuna Romanoff

Servings: 4 servings

Ingredients:

5 ounce Noodles Romanoff (package)the kind with the sourcream cheese sauce
2 tablespoon Butter
½ cub Milk
½ cub Grated cheese
1 can Tuna; drained and flaked
1 tablespoon Minced onion
1 tablespoon Chopped parsley

Preparation:

Make noodles according to package directions. Add remaining ingredients, and turn into a greased 1 to 1 ½ quart casserole.
Bake, covered, at 350F 20 to 25 minutes, or until bubbling. Before serving, sprinkle more chopped parsley over top.

From: The Tuna Cookbook

Smoked Squid

Servings: 4 servings

Ingredients:

2 pound Squid, Cleaned

Preparation:

Clean squid tubes, split open and lay flat. Marinate in a bowl in soy sauce for a few hours. Place on a grill, use a screen cooker or aluminum foil to keep squid from slipping through, use plenty of water soaked hickory or mesquite on the fire, more smoke is better.
Use a covered grill, to retain smoke. Cook squid slowly, turn when needed... when the squid color becomes brownish, and start to dry-out, they are ready. Serve with a hot vinegar to dip them in.

Snails With Frogs' Legs / Escargots Aux Grenou

Servings: 4 servings

Ingredients:

48 Burgundy Snails
Court Bouillon
4 Shallots
Chives
¾ cub White Macon Wine
24 Frogs' Legs
½ cub Milk
Flour
4 tablespoon Butter
Salt And Pepper
Chopped Parsley, To Garnish

Preparation:

[Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 ½ hours.
Cooking 1 ¼ hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper.
[Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."]

Spicy Calamari - Pla Muk Pad Ped *

Servings: 2 servings

Ingredients:

1 pound Cleaned Squid

MARINADE:
5 Minced Garlic Cloves
2 tablespoon White Wine
⅛ teaspoon White Pepper
1 tablespoon Cornstarch
2 tablespoon Fish Sauce (Nam Pla)
1 tablespoon Soy Sauce
1 tablespoon Sugar
2 tablespoon Oil

GARNISH:
Green Leaf Lettuce Or
Chinese Lettuce
Cucumber Slices
Tomato Slices
Carrot Slices
Cilantro Leaves

Preparation:

Squid is marinated in wine and fish sauce to both tenderize it and add flavor, and is then decorated with carved cucumber, carrot and tomato.
~--------------------------------------------------------------------- ~-- Slash the mantle/hood of the squid diagonally, then cut diagonal slashes in the opposite direction. Slice into 2 inch pieces.

Mix together all the marinade ingredients, then add the squid and marinate for 10 minutes.

Heat a large skillet, add the oil and saute the squid on medium-high heat until all the squid curls.

Garnish with the ingredients listed above, or with any decoratively carved vegetables, and serve.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

Swedish Pancakes with Tuna

Servings: 6 servings

Ingredients:

PANCAKES:
2 Egg yolks
½ teaspoon Salt
1 cub Cream
½ cub Flour
Butter

FILLING:
¼ pound Mushrooms; sliced
2 tablespoon Butter
2 tablespoon Flour
½ teaspoon Salt
dash Freshly ground pepper
1 ½ cub Milk
2 can Tuna; drained
1 tablespoon Parsley; chopped
1 tablespoon Butter
½ cub Swiss cheese; grated
Paprika

Preparation:

Pancakes: Beat yolks with salt and cream. Beat in flour. Add 2 Tablespoons batter to lightly buttered 6-inch skillet (tilt pan to cover bottom evenly). Brown each side over medium heat 1 to 2 minutes. Repeat until all batter is used.

Filling: In a saucepan, saute mushrooms in butter about 3 minutes.
Add flour, salt, and pepper. Gradually add milk and cook, stirring constantly, until sauce boils 1 minute. Add tuna and parsley. Spoon filling in center of each pancake. Roll up. Place in a shallow, ungreased casserole (8x12). Dot with butter. Sprinkle with cheese and paprika. Bake in hot (400F) oven 10 to 15 minutes.

From: The Tuna Cookbook

Tabasco Classic - Frog Legs Piquant **

Servings: 6 servings

Ingredients:

2 tablespoon Vegetable Oil
¼ cub All-Purpose Flour
3 tablespoon Butter
1 large Diced Onion
1 Celery Stalk, Diced
½ Diced Green Pepper
3 Cloves Garlic, Minced
6 ounce Tomato Paste
16 ounce Whole Tomatoes, Drained, Chopped, Liquid Reserved
4 cub Chicken Broth
1 teaspoon Tabasco Pepper Sauce
1 teaspoon Worcestershire Sauce
½ teaspoon Freshly Ground Black Pepper
20 large Frog Legs (3 Pounds)
Salt
Cayenne Pepper

Preparation:

The legs of the bullfrogs on Avery Island can be big as chicken Drumsticks, and are outstanding fare. Figure on two to three per person. If you can't get frog legs, simply substitute chicken or catfish.
~--------------------------------------------------------------------- ~-- In a large saucepan over medium-high heat, combine the oil and 2 tablespoons of the flour to make a roux, stirring constantly until it is light to medium brown, about 15 minutes. Stir in the butter. Add the onion, celery, green pepper and garlic; saute for about 5 minutes, or until soft. Add the tomato paste, and cook over medium heat for about 10 minutes, stirring frequently. Add the tomatoes with the liquid, chicken broth, Tabasco sauce, Worcestershire sauce and black pepper. Cover and simmer over low heat for 45 minutes.

Meanwhile, dust the frog legs with the remaining 2 tablespoons flour, seasoned with a small amount of salt and cayenne pepper. Coat a large skillet with nonstick cooking spray or a small amount of oil, add the frog legs, and saute until lightly browned, about 3 minutes on each side. Add the legs to the sauce and simmer, covered, for an additional 15 minutes. Serve over steamed rice.

NOTE: If using cut-up chicken, saute the pieces 5 to 10 minutes longer, until nearly cooked through, and simmer in the sauce for 25 minutes. If using catfish fillets, add directly to the sauce and simmer for 20 minutes.

From: The Tabasco Cookbook.

Tijuana Tunny

Servings: 4 servings

Ingredients:

8 Tortillas
2 tablespoon Shortening
10 ounce Red chili enchilada sauce
1/3 cub Water
1 can Tuna; drained, flaked
1 pound Jack cheese; grated
1/3 cub Onion; chopped

Preparation:

Fry the tortillas in the shortening to soften them. Mix the enchilada sauce with the water. Pour a scant ¼ cup sauce into the bottom of a greased casserold (2-quart round). Dip two tortillas in sacue and arrange in casserole; sprinkle with one-third of the tuna, on-fourth of the cheese, one-third of the onion, and a scant ¼ cup of the sauce. Make two more layers like this and top with the last two tortillas and remaining cheese. Pour the rest of teh enchilada sauce over all and bake at 350F for 20 to 25 minutes. It looks pretty if, just before serving, you sprinkle a handful of sliced black olives over the top.

From: The Tuna Cookbook

Tuna and Tomato Quickie

Servings: 4 servings

Ingredients:

1 package Macaroni/cheese dinner mix
¼ cub Green onion; chopped
1 tablespoon Butter
1 can Tuna; drained, flaked
10 ounce Tomatoes; drained
1 tablespoon Dried parsley
Salt
Pepper
½ cub Cheddar cheese; grated

Preparation:

Prepare macaroni and cheese dinner mix according to package directions. Saute onions in butter until tender. Add onions, tuna, tomtoes, parsley, salt, and pepper to macaroni. Pour into greased 2-quart casserole, sprinkle with cheese, and bake uncovered in a moderate oven (350F) for approximately 15 minutes.

From: The Tuna Cookbook

Tuna Goldenrod

Servings: 4 servings

Ingredients:

2 cub Medium white sauce
4 Hard-boiled eggs; chopped
1 can Tuna; drained, flaked
Toast triangles

Preparation:

Heat white sauce and add eggs and tuna. Heat again. Serve over toast triangles.

From: The Tuna Cookbook

Tuna Jambalaya

Servings: 6 servings

Ingredients:

5 Strips bacon, cut 1-in piece
2 medium Onion; chopped
2 Cloves garlic; minced (or 3)
1 Bay leaf
¼ teaspoon Thyme
3 large Tomatoes; peeled and chopped
2 can Tuna; drained
Salt
Pepper
1 cub Rice; raw
2 cub Water; boiling
Fresh parsley; chopped

Preparation:

In large, heavy skillet cook the bacon until crisp, remove from pan and set aside. In same pan saute onion and garlic until tender. If bacon is very fatty, drain off some of the grease. Add bay leaf and thyme and cook stirring constantly for 5 minutes over medium heat.
Add tomatoes and cook for 10 minutes. Add tuna and reserved bacon pieces. Season with salt and pepper, stir in the rice, and add approximately 2 cups of boiling water to reach 1 ince above the mixture. Cover the pan tightyly and simmer over low heat until rice is tender (approximately 30 minutes). If there is too much liquid, continue to simmer with cover removed. Sprinkle each serving liberally with chopped fresh parsley.

From: The Tuna Cookbook

Tuna Romanoff

Servings: 6 servings

Ingredients:

8 ounce Flat egg noodles
2 ½ cub Medium white sauce
8 ounce Cream cheese
1 can Tona; drained, flaked
½ cub Green olives; pimiento-stuffsliced
2 tablespoon Chives
6 ounce Muenster cheese; sliced
1 cub Bread crumbs
2 tablespoon Butter; melted

Preparation:

Cook noodles according to package directions and drain. In saucepan, heat white sauce and add cream cheese, which has been cut into cubes.
Cook and stir until the cheese has melted. Stir in tuna, olives, and chives. In a greased casserole, make layers of sauce, noodles, and Muenster cheese slices, starting and ending with sauce. Toss bread crumbs and butter together and spinkle over casserole. Bake at 350F for 30 minutes.

From: The Tuna Cookbook

Tuna Souffle

Servings: 4 servings

Ingredients:

2 can Tuna; drained, flaked
1 cub Thick white sauce
3 Eggs; separated
2 tablespoon Green onion; minced
2 tablespoon Parsley; minced
Salt
Pepper

Preparation:

Combine tuna, white sauce, egg yolks, onion, parsley, and salt and pepper.
Beat the egg whites until they stand in stiff peaks and fold into the tuna mixture. Pour into greased 1-quart casserole. Set casserole in a pan of boiling water and bake at 350F for about 45 minutes or until firm.

From: The Tuna Cookbook

Tuna Tetrazzini

Servings: 8 servings

Ingredients:

8 ounce Spaghetti; 2-inch long
¼ cub Butter
¼ cub Flour
Salt
1 teaspoon Nutmeg
2 cub Cannd chicken broth
1 cub Light cream
¼ cub Marsala wine (optional)
¼ cub Parmesan cheese; grated
2 can Tuna; drained, flaked
¼ cub Green pepper; chopped
½ pound Fresh mushrooms; sliced
1 Egg yolk
½ cub Parsley; chopped

Preparation:

Cook spaghetti according to package directions, drain and put into buttered bowl. Meanwhile, melt butter over low heat, blend in flour, salt, nutmeg, and stir constantly until mixture is smooth and bubbling. Remove from heat, stirn in broth and cream, put back on heat, and bring to a boil, stirring constantly until thickened. Stir in wine and cheese. Add sauce to spaghetti. Add tuna, green pepper, mushrooms, and egg yolk to spaghetti mixture and blend throroughly.
Pour into buttered baking dish and bake uncovered at 350F for approximately 30 minutes. Sprinkle parsley over top before serving.

From: The Tuna Cookbook

Tuna Thermidor

Servings: 4 servings

Ingredients:

4 ounce Mushrooms; slicedreserve liquid
1 tablespoon Butter
10 ounce Cream of shrimp soupfrozen condensed
½ cub Milk
1 tablespoon Sherry; optional
1 can Tuna; drained, flaked
8 slice Thin-sliced bread
Parmesan cheese; grated opt

Preparation:

Saute mushrooms in butter. Add soup, reserved mushroom liquid, milk, sherry, and tuna. Heat until soup thaws, and simmer 15 minutes.
Remove crusts from bread and toast. Cut into triangles and in star fashion arrange four pieces on each plate. Divide termidor among plates of toast.
If desired, sprinkle with a little grated Parmesan cheese.

From: The Tuna Cookbook

Tuna-Biscuit Roll

Servings: 4 servings

Ingredients:

2 cub Biscuit mix
2/3 cub Milk
½ package Dry onion soup mix (¼ c)
1 can Tuna; drained, flaked
1/3 cub Mayonnaise
10 ½ ounce Condensed cheese soup
¼ cub Water; (milk for richer)

Preparation:

Mix together the biscuit mix and milk. Add onion soup mix. Beat 10 to 15 strokes. Roll out into a 6x12-inch rectangle. Mix the tuna and mayonnaise and spread over dough. Roll up jelly roll fashion, rolling the long side, so it is still 12 inches long. Bake at 450F for 15 to 20 minutes or until roll is golden. Meanwhile mix soup and water or milk and heat. Serve the tuna roll in slices and pour over it the cheese sauce.

From: The Tuna Cookbook

Tuna-Tash

Servings: 4 servings

Ingredients:

2 package Frozen succotash; (10oz ea)corn/lima bean mixture
2 slice Bacon
1 medium Onion; chopped
1 can Tuna; drained, flaked

Preparation:

Cook succotash according to package directions. Meanwhile cook the bacon, remove from pan, drain, and crumble. In bacon fat, saute onion until golden, add tuna and bacon bits and heat. Drain the succotash and combine with tuna mixture.

From: The Tuna Cookbook

Vegetable Black Bean Chili

Servings: 4 Servings

Ingredients:

½ pound Dried Black Turtle Beans
2 Large Dried Pasilla Chilies
Soaked and drained
2 quart Water
¼ cub Virgin Olive Oil
1 tablespoon Salt
Ground Pepper
2 cub Onion, diced
4 Cloves Garlic, roasted
1 tablespoon Dried Chili Powder
¼ cub Fresh Lime Juice
½ cub Grated Sharp Cheddar
2 cub Fresh Corn
½ cub Sour Cream
½ cub Snipped fresh Scallion
Greens

Preparation:

In a large pot, place beans and cover with 2 to 3 quarts of water. Soak overnight. Drain, or bring water and beans to a boil, reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain.

In a large pot over high heat, place the ¼ cup olive oil and the onions, and saute until tender, about 3 minutes. Add the chili powder and cook for 1 minute. Add the beans and the pasillas or hot peppers.
Fill the pot with cold water until the beans are covered by 1" of water. Add 1 tb salt and black pepper to taste. Bring to a simmer, reduce heat to medium and cook until the beans are tender, about 1 ½ to 2 hours. Remove the pasillas.

Stir in the roasted garlic and lime juice. Adjust the salt and pepper to taste if necessary. Add the corn and cook until hot, about 3 minutes. Ladle into warm bowl. Top with sour cream, Cheddar and scallion greens. Serve immediately.

TO ROAST THE GARLIC:

Preheat oven to 400 degrees. Coat the outside of a whole or partial head of garlic with olive oil or corn oil and place it in an ovenproof skillet. Roast on the lower rack of the oven until the skin is brown and the garlic is tender, about 30 to 60 minutes.