4 (8-ounce) yellow fin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided use
Freshly ground black pepper

Methods:

1. Preheat oven to 400°F.
2. Combine garlic with half the olive oil set aside.
3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly.Remove from heat and set aside.
4. Make a pocket in the tuna steaks by slicing in half horizontally do not slice all the way through. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves.Brush inside of top flap with garlic oil.Season outside of steaks with freshly ground black pepper set aside.
5. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat.Add stuffed tuna steaks to pan and sear until brown.Carefully turn over each steak and sear on other side. Place in oven and bake 5 to 10 minutes, or until thoroughly done.

8 ounces short pasta, such as macaroni or rotini
1 tablespoon butter or margarine
1 cup chopped celery
1 cup chopped onion
2 (6-ounce) cans tuna, drained
1 (10.75-ounce) can condensed cream of mushroom soup
1 cup cottage cheese
1 cup frozen peas
1 cup sliced carrot
1/2 cup sliced mushrooms
2 tablespoons chopped pimientos
1/2 cup crushed corn flakes
1/4 cup freshly grated Parmesan cheese

Methods:

1. Prepare pasta according to package directions.Drain and set aside.
2. Preheat oven to 350°F.Lightly grease a 2-quart casserole dish.
3. In a skillet, melt butter and sauté celery and onion until soft, 5 to 7 minutes.
4. In a large bowl combine tuna, mushroom soup, cottage cheese, peas, carrots, mushrooms and pimientos. Stir in pasta.
5. Pour mixture into casserole.Sprinkle with corn flakes and Parmesan cheese.Bake 45 minutes or until bubbly and lightly browned.Serve hot.

3 1/4 cups water
1 (8.25-ounce) package creamy noodle mix for tuna
1/4 cup milk
2 tablespoons butter or margarine
1 (6-ounce) can tuna, drained
1 cup frozen peas
1/2 teaspoon crushed dried basil
1/3 cup freshly grated Parmesan cheese

Methods:

1. Heat water to boiling in a 10-inch skillet.Stir in noodles and sauce mix from package.Add milk and butter, stir thoroughly.
2. Add the tuna, peas and basil to the skillet.Bring to a boil, stirring occasionally.Reduce heat, cover, and cook 10 to 12 minutes.
3. Let stand uncovered 5 minutes or until desired consistency.Sprinkle with Parmesan cheese just before serving.

1 (12-ounce) package STOUFFER’S® Spinach Soufflé, defrosted according to package directions
2 large eggs, lightly beaten
2 tablespoons minced dry onion
1/2 cup buttermilk
1 (6.5-ounce) can tuna, drained
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 small tomato, sliced thinly

Methods:

1. Preheat oven to 350°F.Grease an 8-inch square baking dish.
2. Combine spinach soufflé, eggs, onion and buttermilk in a medium bowl mix well.Fold in tuna and cottage cheese transfer to prepared baking dish.
3. Bake for 35 minutes.Top with tomato and cheese bake for an additional 10 to 15 minutes or until set and cheese is lightly browned.

2 cups wide egg noodles
1/4 cup all-purpose flour
1 teaspoon chicken base or bouillon granules
1 teaspoon onion salt
1/4 teaspoon crushed dried thyme
1/4 teaspoon crushed dried basil
1/8 teaspoon ground black pepper
1/3 cup butter or margarine
2 1/2 cups milk
2 (6-ounce) cans tuna, packed in water, drained
1 (10-ounce.) package frozen broccoli, partially thawed
1 cup shredded Monterey Jack cheese

Methods:

1. Cook noodles according to package directions drain, set aside.
2. Preheat oven to 450°F.
3. Combine flour, chicken base or bouillon, onion salt, thyme, basil and pepper in small bowl set aside.
4. Melt butter in sauce pan add milk. Whisk in flour mixture and cook over medium high until thickened.
5. Combine cooked noodles, tuna and broccoli in 3 quart casserole dish that has been sprayed with cooking spray pour sauce over noodle mixture and toss to mix. Sprinkle with Monterey jack cheese. Cover with foil.
6. Bake 15 to 20 minutes or until mixture is thoroughly heated.
7. Serve hot.

1 (12-ounce) package egg noodles
1/4 cup butter
1 medium onion, chopped
2 stalks celery, chopped
1 small green (bell) pepper, chopped
1/4 cup all-purpose flour
2 1/2 cups milk
1 (12.5-ounce) can tuna, drained
1 (7-ounce) can sliced mushrooms, drained
1 teaspoon dried dill weed
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 cups cheddar cheese, grated
1/2 cup cracker or potato chip crumbs

Methods:

1. Grease 13 x 9 x 2-inch baking dish set aside.
2. Cook noodles according to package directions.
3. Melt butter in medium-sized saucepan add onion, celery and green pepper.Cook until vegetables have softened. Add flour and continue to cook, stirring constantly, for 1 minute. Slowly stir in milk; bring to a boil and cook for 2 minutes.Remove from heat.Add the tuna, mushrooms, dill weed, salt and pepper, gently stirring to mix.
4. Place half the cooked noodles in prepared baking dish. Spoon on half the tuna mixture and top with 1 cup cheese. Repeat with remaining half of ingredients in same order.Top with the crumbs.
5. Bake at 350*F (175*C) for 30 minutes or until golden and bubbly.

How visitors found this page:

• simple tuna lasagna recipe

* 2 tablespoons olive oil
* 2 tablespoons lime juice
* 2 cloves garlic, minced
* 4 tuna steaks
* 1 fresh mango – peeled, pitted, and chopped
* 1/4 cup finely chopped red bell pepper
* 1/2 Spanish onion, finely chopped
* 1 green onion, chopped
* 2 tablespoons chopped fresh cilantro
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons lime juice
* 1 1/2 teaspoons olive oil
* 2 tablespoons paprika
* 1 tablespoon cayenne pepper
* 1 tablespoon onion powder
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1 tablespoon garlic powder
* 4 tablespoons olive oil

Methods:

1. Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture.Place the steaks in a sealable container and chill in refrigerator 3 hours.
2. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl stir.Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine.Chill in refrigerator 1 hour.
3. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat.Gently lay the tuna steaks into the hot oil.Cook the tuna on one side for 3 minutes remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot.Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes remove from heat immediately.
5. Spoon about 1/2 cup of the mango salsa onto each of 4 plates.Lay the tuna steaks atop the salsa and serve immediately.

1 (12-ounce) package STOUFFER’S® Macaroni and Cheese, defrosted
1 (6-ounce) tuna, drained
1/2 cup frozen peas
3/4 cup crushed potato chips
1/8 teaspoon paprika

Methods:

1. Preheat oven to 400°F (205°C).
2. Combine Macaroni and Cheese, tuna and peas in medium bowl.Transfer to 8-inch-square baking pan top with chips and paprika.
3. Bake for 25 to 30 minutes or until bubbly around edges.

Try this wonderful light, delicate Spanish entrée; it’s very flavorful as well as colorful.

Ingredients
2 tablespoons each dried white wine and minced fresh parsley
2 teaspoons olive oil
1 teaspoon each lemon juice and drained capers
two garlic cloves, minced
10 ounces boneless tuna steaks
one very small eggplant (about 6 ounces)
one each medium red and green bell pepper
one small onion (about 3 ounces), peeled and ends removed
three large plum tomatoes, blanched, peeled, seeded, and cut into 1 x 0.25″ strips

How to prepare
In a medium bowl combine wine, parsley, oil, lemon juice, capers, and garlic; add tuna and turn to coat with marinade. Cover with plastic wrap and refrigerate for one hour.
On baking sheet, broil eggplant, peppers, and onion 3 inches from heat source, turning frequently, until vegetables are charred on all sides. Remove from broiler and let stand until cool enough to handle.
Preheat oven to 350°. Fit strainer into small ball and peel eggplant and peppers over bowl, allowing juice from vegetables to drip into bowl; remove and discard stem ends and seeds from peppers. Cut eggplant and peppers into 2″ x 0.25″ strips; remove charred layer from onion and cut onion into wedges. Drain tuna, reserving marinade. Transfer broiled vegetables with juices to 8 x 8 x 2″ baking pan; add tomatoes and reserve marinade. Bake until vegetables are heated, 10 to 15 min.; set aside and keep warm.
Turn oven control to broil. On rack in broiling pan broil tuna, turning once until fish begins to brown, 4 to 5 min. on each side. Transfer to serving plate, pour any juices from bottom of broiling pan over tuna, and serve with baked vegetables.