I need great tuna recipes which do not taste fishy or smell like low tide. Got a good one?

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!

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.

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!!

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.

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~

One of my daughter's favorite dishes!

1. You will need some cooked pasta (any type really but my daughter prefers spaghetti)

2. Depending on the amount of pasta adjust the amount of canned white chunk tuna in water (get rid of the water)

3. Add mayo (you are looking for a good potato salad type consistency) and a teaspoon of good mustard

4. Add lemon juice (the real thing)

5. Mix it all well and serve while still hot.(I like it hot but it can be served cold as well)

Bon Apetit

Use albacore tuna rather than the cheaper stuff. It has a slightly less fishy smell and if you are making a tuna casserole, if you stir the tuna in right at the end, the taste and smell will be a lot less.

great tuna recipes taste fishy smell tide good

Here's a recipe with both tuna AND chicken... perhaps the addition of the actual bird will help:

http://www.recipezaar.com/180512

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6 ounces solid white tuna

1 tablespoon mayonnaise

1/4 tablespoon paprika

1/4 sweet green pepper, chopped into cubes

1 tablespoon of ripped up white chicken meat

1/2 teaspoon habanero sauce (please, no more, no less)

your favorite bread

1 teaspoon cinnamon (optional)

1/2 tablespoon Dijon mustard

Preparation Steps:

(1) Open can of tuna and drain water.

(2) Cut green peppers and chicken.

(3) Mix tuna and mayonnaise in a bowl with the paprika (if you added the cinnamon and Dijon, add those in this step).

(4) Finally, add the 1/2 of a TSP of habanero sauce.

(5) Mix until all of the chicken is covered with the tuna

Put in bread and enjoy!

INGREDIENTS:

* 1 large can (12 ounces) tuna, drained

* 1 tablespoon butter

* 1/2 cup minced onion

* 1/4 cup minced green bell pepper

* 3 tablespoons flour

* 1/2 teaspoon salt

* 3 cups milk

* 1 cup grated Cheddar cheese

* dash cayenne

* 2 teaspoons diced pimiento or roasted red pepper

* 1 to 2 tablespoons sherry, optional

Melt butter in a medium saucepan. Add onion and green pepper; sauté until tender but not browned. Blend in flour and salt. Gradually stir in the milk. Add shredded cheese and cayenne. Cook, stirring, until the mixture is thickened and cheese is melted.