This is not for me, but for family members (including grandchildren) who seem to believe that tuna dishes should smell like chicken (or at least not like fish). I am open to any serious suggestions. Link or recipe will do. Thanks.
Thanks so much for so many good ideas already. I've already started and will try a few more. If you have another please add to the list.
Freesumpin
Favorite Answer
When my son was little he didn't like fishy tuna either so I came up with this ::
Small can Tuna, flaked
2 Hard Boiled Eggs, chopped
1/4 Onion, chopped
1 Jalapeño, finely chopped (optional!)
1/2 cup Sharp Cheddar Cheese, chopped
1/2 tsp Basil
1/2 tsp Sea Salt
1/2 tsp Cumin
1/4 cup or so Mayonnaise
Fold all ingredients, but do not mash; the texture is part of the joy!
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Buy Albacore from a fish market, it's a little more expensive than buying canned tuna from a store,
but it taste much better and makes wonderful sandwiches for the kids. Just add fat free lite mayonnaise and sweet relish with some copped up white onions and celery.Add a couple of hard boiled eggs and mix it all together.There you have it, the perfect tuna sandwich dish. note:I don't care
for salad dishes with tuna in them,that's why I didn't mention suggestions for making others.Hope that helped, have fun with the family.
depp_lover
TUNA & VEGETABLE CANNELLONI
green beans
tomatoes
2 small cans tuna fish in oil
12 dry cannelloni
tomato sauce
mayonnaise
Prepare home made tomato sauce with olive oil, onion and canned crushed tomato.
Boil the cannelloni in salty water. Boil in vapor the green beans.
In a bowl place the the beans, add the finely cut tomatoes and mix in Modena vinegar and extra virgin olive oil, add the oregano, salt and pepper, 1 finely cut boiled egg, and the 2 tuna fish cans. Add the mayonnaise and mix everything together.
Place the 12 boiled cannelloni on a board and cover them with the mix.
Roll them and place them on a oven-resistant metallic container. Cover the cannelloni with the tomato sauce and put the on the pre-heated oven, maximum temperature for 10 minutes. Serve.
TUNA LASAGNA
Cream Sauce:
3/4 cup flour
1/3 cup oil/butter
1 cup milk
dash salt and pepper
Lasagna:
2 tins tuna (drained)
2 med. onions (cubed)
1 clove garlic
2 cups cut mushrooms
1 tin whole tomatoes
1 (small) tin tomato paste
Lasagna Pasta:
3 cups grated mozzarella cheese
3 tablespoons grated Parmesan cheese
Cream sauce: Mix together flour, oil, salt and pepper until you have created a paste.
Heat the milk in the microwave (about 2 mins) and pour little by little over the flour mixture until you have created a sauce. Sat aside.
Lasagna: Pre-heat oven at 350° In a medium bowl mix together tuna (drained), and the tomato paste. Add in the whole tomatoes (should have about four or five) and about half of the juice in the tin (as per taste). Add garlic, onions, mushrooms, salt and pepper to taste and set aside.
Cook your lasagna noodles. Take a large pan (lasagna pan) and oil the botton with a little bit of olive oil. Put in two layers of pasta, cover with half the tuna mix, cover the tuna mix with half the mozzarella.
Pour half your cream sauce and pour it over the cheese. Do the same thing with the next layer, only finish it off with the Parmesan cheese. Cook covered for approximately 30-40 mins and then uncovered until brown.
This is quick, easy and very good!!
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If it is canned tuna, make a creamed tuna on toast. Make a roux with butter and flour then add some milk til it thickens with some salt and pepper and maybe a hard boiled egg chopped up and some frozen peas if you like, then I add the tuna and let it heat thru. Then just top that on some buttered toast. You will probably need two to three cans depending on how many kids. You could even top it with melted cheese.
ScientificConundrum
In cooking, as in life, I tinker. Like my grandmother and mother before me, I rarely use a recipe. And if I do, I always seem to deviate from the instructions... just a little bit.
As king-daddy of nonconformity, Frank Zappa once put it, "Without deviation from the norm, progress is not possible."
So in the name of progress, I tinker. I use chunk white albacore tuna. I add fresh sundried tomatoes, green olives, and artichokes to my tuna salad for the color and zing. Not very revolutionary, but the addition is a subtle celebration of sweetness and depth and gives the dish my personal touch. The unique flavors compliment each another. Trust me, it's more than just tuna salad, it's art.
Hope that helps~