Tuna Croquettes (originally salmon)

I got this recipe from the French Metro newspaper. It was for salmon but I thought I would just substitute in tuna and see if it worked out.

• 3/4 cup Italian breadcrumbs
• 1/4 cup Parmesan cheese
• 1 can of tuna (originally salmon)
• 1 egg
• Parsley, garlic, salt and pepper to taste

1. Mix 1/2 cup of the breadcrumbs with the Parmesan cheese in a shallow dish and set aside.

2. Mix all other ingredients together.

3. Form tuna mixture into 4 balls. Roll in reserved breadcrumb mixture.

4. Fry until golden on each side.

Verdict: I did not like these at all. Maybe the tuna for salmon swap wasn’t a good fit, taste wise, but I found these just weird tasting. I may have also burned them.

Tuna Pomodoro

I found this recipe online, though I can’t be sure of which site anymore. Recently, I saw it on this site.

• 8 ounces spaghetti (we use fettuccine)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic (we used 1 clove garlic)
• 2 anchovies, minced (we did not use)
• 1/4 teaspoon red pepper flakes (we used ground black pepper)
• 1 28-ounce can of diced tomatoes
• 1 6-ounce can of tuna
• 2 tablespoons basil

1. Cook pasta as per package directions.

2. Heat oil in a skillet over medium0-high heat. Add garlic and cook 1 min. Add anchovies (if using) and pepper and cook 30 seconds. Add tomatoes (here is said to reduce heat and let cook 8 min, but we brought it to a boil until after we added the tuna.) Add tuna (we also added the basil instead of leaving it as a garnish like in the original recipe) and cook 2 more min. Serve over pasta.

Verdict: I liked this recipe. I think that the tuna worked well with the pasta and the tomatoes. It also worked well with the Parmesan cheese I sprinkled on top of the dish.

Tuna Burgers

I found this recipe in a Women’s Day magazine. The original recipe made 6 burgers, but we halved the whole thing to make 3.

• 1 can of tuna
• 1/4 cup mayonnaise
• 1/2 tablespoons ketchup
• 1/4 teaspoon salt
• 3/4 teaspoon onion salt (we had onion powder)
• 1/2 egg (we just kind of eye-balled this)
• 1/2 slice of bread, crusts removed
• 3 hamburger buns
• 1/2 tomato, sliced
• 1/8 teaspoon oregano
• 1/8 cup Parmesan cheese

1. In a bowl, mix together tuna, mayonnaise, ketchup, salt and onion salt (or onion powder).

2. Stir in egg. Bread up the bread and add to tuna mixture. Mix well.

3. Spoon a third of the mixture onto the bottom halves of each of the three hamburger buns. Top tuna with tomato slices and sprinkle with oregano and Parmesan cheese.

4. Broil burgers for 6 to 8 minutes, until cheese is browned.

Verdict: This was a really easy recipe to make, we just didn’t think it was an improvement over the tuna melts we normally make. We were not a fan of the taste of tuna and ketchup together.

Tuna Pizza

This was another attempt to try and make a pizza that I liked. I found this recipe online, though it was a little confusing, having ingredients in the instructions that it didn’t have in the list of ingredients.

• 1 can of tuna, drained (I assume 1 c an = 6 ounces)
• 1 tablespoon lemon juice
• 1 can refrigerated crescent rolls
• 1/4 cup mozzarella cheese, grated
• 1/4 cup cheddar cheese, grated
• 1/2 cup green pepper, chopped (omitted)
• 1/2 cup onion, chopped
• 4 ounces sliced mushrooms (omitted)
• 4 slices of bacon, cooked and crumbled
• 1/4 cup milk
• 1 egg (the original recipe doesn’t list how many to use and although the instructions had a plural eggs I chose to use 1)
• 1 tablespoon Parmesan cheese (which is less than the 7 teaspoons – or two and one third tablespoon- they said to use)

1. Preheat oven to375F.

2. Place crescent rolls evenly over a 12 inch pizza pan. Press to seal perforations. Sprinkle cheese over crust.

3. In a small bowl, mix together tuna and lemon juice.

4. Spread tuna and vegetables evenly over pizza.

5. Place bacon pieces evenly over pizza.

6. In a medium bowl, combine milk and egg. Pour over pizza.

7. Sprinkle with Parmesan cheese.

8. Bake for 23 to 33 min (mine only needed about 15).

Verdict: There was so much on this pizza that I should like (cheese, tuna and bacon) but I guess I will never get over my dislike of pizza. And, probably because mine cooked so fast, the onions were a little raw, which I am not fond of. Should have cooked them a little first.

Tuna Rice Bake

Thumbs down.

I found this recipe in an Egg Beater pamphlet, according to my notes. But I think I must have substituted that for an egg when I wrote a copy of it.

• 1 egg
• 1 1/2 cup uncooked rice
• 1 1/2 cup grated mozzarella cheese
• 2 cans tuna
• 2 tablespoons parsley (we just used a sprinkle)
• 1/8 teaspoon pepper
• 3/4 teaspoon salt
• 1 1/2 teaspoon onion salt
• 1 teaspoon mustard powder
• 1 1/2 cup milk
• 1/2 cup water

1. Beat the egg.  Mix in rice, 1 cup of the cheese, tuna and seasonings. Place into an ungreased casserole dish.

2. Stir in milk and water.

3. Sprinkle remaining cheese on top/

4. Bake at 350F for 45 min.

Verdict: I did not enjoy this recipe. I found it very dry and not very tasty.

 

Tuna Fish Cakes

T gave me this recipe and I absolutely love it, so I’m surprised it wasn’t posted already. Super easy, very yummy.

Ingredients:

2 cans (170 g each) white tuna in water, drained, flaked
1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Mozza-Cheddar Shredded Cheese
1/2 cup shredded carrots
1/4 cup MIRACLE WHIP Dressing
2 Tbsp. sweet pickle relish (or lemon juice) OPTIONAL
3/4 cup water

Instructions:

MIX all ingredients. Cover and refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.

COOK 3 min. on each side or until golden brown on both sides, turning over carefully.

Mini Tuna (and Chicken) Pot Pies and Meat Muffins

These are 3 of the recipes I tend to make more often, because of how easy they are to make. The Mini Tuna Pot Pies were a recipe I found in the free French newspaper and they were one of the first successful recipes I tried on my own. The Chicken recipe is a variation from my mom, because my sister does not like tuna. I think there were a few years in between when I found the Tuna recipe and when I saw the Meat Muffin recipe in the French newspaper.

Mini Tuna Pot Pies

• 1 can of tuna
• 1/4 cup of mayonnaise
• 1/4 cup chopped onion
• 1 boiled egg (I hard-boil the egg, but I guess soft-boiled could work too)
 
• 1 Pillsbury Croissant Roll tube
• Mozzarella cheese

 

1. Mix tuna, mayonnaise, egg and onion.

2. Roll out crusts and cut into 12 pieces (I get 12; my mom, somehow, gets so much more). Place in a muffin tin. Spread mixture evenly between them. Pull the corners of the crust up and cover mixture.

3. Sprinkle with cheese. Bake at 350F until golden (10 to 15min).

Mini Chicken Pot Pies

• 1 cup of chicken (fried, roasted or baked)
• 1/4 cup mayonnaise
• 1/4 cup chopped onion (I don’t always use onion in the chicken version)
• 1 boiled medium potato, chopped
• 1 Pillsbury Croissant Roll tube
• Mozzarella cheese

 

Made the same way. Mix ingredients. Cut out shells. Fill, close, and sprinkle with cheese.

Meat Muffins

(My mom has made this one with 1 boiled potato, mashed up. I like it just fine without the potato.)

• 2 tablespoons of butter
• 1/2 onion, chopped
• 450g of ground beef (minced meat)
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 Pillsbury Croissant Roll tube
• Mozzarella cheese

1. Brown onion in butter, about 3 min.

2. Add meat, marjoram, oregano, salt and pepper. Cook until there is no pink meat.

3. Drain. Preheat oven to 425F.

4. Divide dough between 12 muffin moulds.

5. Divide meat evenly between them.

6. Sprinkle with cheese.

7. Bake 8 to 10 min.

I love all 3 of these recipes pretty equally, but I seem to make the Mini Tuna Pot Pies and Meat Muffins more often.

I serve with rice (plain or flavoured).

T