Tuna braised with cranberries~ port~ & cream
Yield: 2 Servings
Ingredients:
- 2 Tuna steaks
- 6-8 oz each
Instructions:
thick
-flour to dust the tuna
3 tb Butter
1/2 c Port
2 tb Finely minced shallots
1/4 c Whole cranberry sauce
2 tb Demi-glaze or brown sauce
-(see Note.)
-zest from 1 orange, finely
-julienned
1/4 c Cream
-Dust tuna steaks lightly
-with flour.
-Melt 1/2 the butter over
-medium-high heat.
Pan-fry the tuna for 1 minutes each side or until brown. Remove the
fish and increase the heat to high. Deglaze the pan by pouring in the
port. Add the shallots, cranberry sauce, demiglaze and orange zest
and bring to a boil. Reduce the heat to simmer and add cream. Return
the tuna steaks to braise for 4 minutes. Remove the tuna to dinner
plates and continue to reduce the sauce for an additional 2-3
minutes. Swirl in the remaining butter and pour the sauce over the
tuna. Serves 2. Note: Demi-glaze is a refinement on the brown sauce
used by professional chefs. It is available in the gourmet section of
some supermarkets. A quality brown or espagnole sauce, homemade or
commercial, may be substituted. My note: According to Larousse
Gastronomique, demi-glaze, espagnole sauce, and brown sauce require a
lot of work. If you're not a gourmet cook, I'd say it would be
reasonable to substitute a good-quality beef stock (not bouillon!)
Chicken stock, if you prefer, would probably work. Just make sure
it's a low-salt. It looks like the thing these sauces have in common
is the strong taste of the meat they were made from, and little of
anything else.
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
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Title: TUNA BROCCOLI CASSEROLE
Categories: Casseroles, Fish
Yield: 1 Servings
1/2 c Divided margarine
1 md Chopped onion
1/4 c Cornstarch
3 c Milk
1/4 ts Hot pepper sauce
2 Chicken flavor bouillon
Cubes
2 cn (6.5-oz each) drained and
Flaked tuna
1 pk (10-oz) frozen chopped
Thawed broccoli
8 oz Elbow macaroni cooked 6
Minutes and drained
1 1/4 c Shredded cheddar cheese
Divided
1/2 c Fresh bread crumbs
Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt
1/4 cup of the margarine over medium heat. Add onion; saute 3
minutes. In small bowl stir corn starch, milk and hot pepper sauce
until smooth; add to onions in saucepan. Add bouillon cubs. STirring
constantly, bring to a boil and boil 1 minute. In large bowl combine
sauce, tuna, broccoli, elbow macaroni and 1 cup of the cheese. Turn
into prepared casserole. In small bowl combine bread crumbs,
remaining 1/4 cup cheese and remaining 1/4 cup margarine, melted;
sprinkle over casserole. Bake in 350 degree oven 25 minutes or until
topping is lightly browned.
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Title: TUNA BUNS
Categories: Main dish, Fish
Yield: 4 Servings
2 ea Hardcooked Eggs, Chopped
6 1/2 oz (1 cn) Tuna, Drained
4 oz Shredded Cheddar Cheese
1/4 c Chopped Green Pepper
2 tb Finely Chopped Onion
1/2 ts Prepared Mustard
1/2 c Mayo or Salad Dressing
8 ea Hamburger Buns, Split
Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.
Fill buns with tuna mixture. Place on serving plate. Microwave
uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins.
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Title: TUNA BUNS ( MW )
Categories: Microwave, Seafood, Tuna
Yield: 4 Servings
2 Hardcooked Eggs, Chopped
6 1/2 oz (1 cn) Tuna, Drained
4 oz Shredded Cheddar Cheese
1/4 c Chopped Green Pepper
2 tb Finely Chopped Onion
1/2 ts Prepared Mustard
1/2 c Mayo or Salad Dressing
8 Hamburger Buns, Split
Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.
Fill buns with tuna mixture. Place on serving plate. Microwave
uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins.
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Title: TUNA BURGERS
Categories: New text im, Seafood
Yield: 6 Servings
2 lb Fresh center-cut tuna
1 lg Clove garlic -- minced
2 tb Extra-virgin olive oil
1 tb Sesame oil
1 Anchovy fillet -- minced
2 tb Finely chopped fresh basil
2 Celery stalks -- peeled to
Remove
Strings and minced
1 1/2 ts Grated ginger
1 ts Salt
1/4 ts Freshly ground black pepper
1 c Mizuna -- a green available
In
Specialty-food stores or
1 c Watercress
6 tb Pickled ginger
With a very sharp knife, cut tuna into 1/4-inch chunks, trimming away
any dark parts. Coarsely chop tuna by hand until it begins to hold
together. Transfer to a bowl set over a bowl of ice. Add garlic,
olive oil, sesame oil, anchovy, basil, celery, ginger, salt and
pepper; combine.
Heat grill to medium high. Form tuna into 6 patties and place on hot
grill, or chill for up to 6 hours.
Grill from about 3 or 4 minutes per side for rare to 7 or 8 minutes
per side for well done.
Serve with mizuna on buns brushed with dark sesame oil and then
toasted, if desired. Top with pickled ginger and wasabi mayonnaise.
Recipe By : Ask Martha Stewart 6/8/96
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400
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Title: TUNA CASSEROLE
Categories: Casseroles
Yield: 4 Servings
1 cn Cream of mushroom soup
1/4 c Water
3 oz Chow mein noodles in the ca
1 cn Tuna
1 c Bean sprouts
1 c Salted cashew nuts
1/4 c Chopped onions
1 c Mandarin oranges.
Mix up the soup and water and add all the other ingredients, but save
a few of the noodles for garnishing the top. Put in a baking dish
you've buttered first. Put the garnishing noodles on top and bake
without a cover at 375 degrees for 20 or 30 minutes. My husband
relaly likes this tuna casserole better than any other. I hope you
enjoy it. Cindy
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Title: TUNA CASSEROLE (ALTON)
Categories: Fish, Main dish
Yield: 2 Servings
15 oz Tinned tuna
1 Green pepper,
-cut into long thin strips
2 md Carrots, cut into long thin
-strips
4 oz Mushrooms, sliced
sm Stick of celery, sliced
1 c Sweetcorn
Rosemary
4 oz Pasta Shells, partially
-pre-cooked (3-4 minutes)
1 Onion, chopped
Breadcrumbs
Black pepper
MMMMM---------------------------SAUCE--------------------------------
8 fl White wine or cider
2 fl Double cream
1 ts Lemon juice
1 oz Plain flour
1 tb Butter (softened)
~Fry onion until transparent. -In a lidded casserole dish, arrange
ingredients (not including breadcrumbs) in alternating thin layers,
with a little rosemary and pepper on every other layer. -Prepare
sauce by thoroughly blending the butter and flour. Mix all other
sauce ingredients in a saucepan and bring briefly to the boil. Remove
from heat and stir in butter/flour mixture until even consistency is
reached. -Pour sauce over ingredients in casserole and spread
breadcrumbs thickly over whole surface. ~Cook in medium oven (GM5),
covered, for about 1 hour, then remove lid and allow another 10-15
minutes to brown breadcrumbs
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Title: TUNA CASSEROLE (WW)
Categories: Lowcal, Main dish
Yield: 2 Servings
4 oz CHOPPED ONION
1/2 c SLICED CELERY
1 c MUSHROOMS, OPTIONAL
1 tb MARGARINE
2 tb FLOUR
1/2 ts SALT
1/8 ts PEPPER
1/2 ts DILL WEED
2 c GREEN BEANS, DRAINED *
1 c EVAPORATED MILK, SKIMMED
12 oz CANNED TUNA, DRAINED, FLAKED
* SAVE LIQUID FRON BEANS FOR LATER
-----------------------------------------------------
~------------- ~- IN A NON-STICK SKILLET COOK ONION, CELERY AND
MUSHROOMS OVER LOW HEAT FOR 5 MINUTES OR UNTIL TENDER. FIRST COVER
SKILLET TO CREATE STEAM THEN UNCOVER TO LIGHTLY BROWN THE VEGETABLES.
SPREAD VEGETABLES IN THE BOTTOM OF A 1 1/2 QUART CASSEROLE DISH. SET
ASIDE. IN THE TOP OF A DOUBLE BOILER MELT MARGARINE OVER SIMMERING
WATER. STIR IN FLOUR AND SEASONINGS. WHEN FLOUR MIXTURE BECOMES
BUBBLY, STIR IN RESERVED BEAN LIQUID AND MILK. COOK, STIRRING
OCCASIONALLY UNTIL THICKENED. WHILE SAUCE IS COOKING PLACE TUNA
EVENLY OVERVEGETABLES IN CASSEROLE DISH AND TOP WITH DRAINED GREEN
BEANS. POUR THICKENED SAUCE OVER BEANS. BAKE AT 350 DEG. F. FOR 15
MINUTES OR UNTIL HEATED THROUGH. DIVIDE INTO EQUAL PORTIONS AND SERVE
HOT.
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Title: TUNA CASSEROLE - MICROWAVE STYLE
Categories: Fish, Main dish, Seafood, Low-cal
Yield: 4 Servings
2 cn Tuna, chunky - 6/ oz each
3 c Egg noodles, uncooked
1/2 c Celery, chopped
1/3 c Green onions, sliced
1/2 c Sour cream
2 ts Dry mustard
1/2 c Miracle whip
1/2 ts Thyme
1/4 ts Salt
1 Zucchini, sliced
1 c Monterey Jack Cheese
1 Tomato, chopped
Drain & Flake the Tuna and set it aside for later. Cook the noodles
according to the manufacturers instructions then drain & rinse in hot
water. Combine the noodles with the tuna, celery, and green onions.
Blend in the sour cream, mustard, miracle whip, thyme and salt. spoon
half of the mixture into a buttered 2 quart casserole dish. top with
half the zucchini, then add the rest of the mixture, and again,m add
remainder of zucchini. Cover the dish. Microwave at high power for
6-8 minutes. Top the dish with the cheese and tomato. Microwave at
high power for 2 more minutes, and let stand for 3 minutes before
serving.
Notes: Microwaves range in times required for cooking because of the
wattage they use. the one I use is a 1000 watt Sanyo oven. This dish
is approx. 400 calories & 24 grams carbohydrates per serving.
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Title: TUNA CHEESE SALAD
Categories: Diabetic, Fish, Main dish, Cheese
Yield: 4 Humans
7 oz (1)cn Tuna; water packed
1/4 c American; cheddar
->OR<-
1/4 c Colby cheese;
1 1/2 tb Sweet gherkins; finely
-chopped
1/2 c Celery; chopped finely
1/2 c Skim Milk Mayonnaise;
->OR<-
1/2 c Light Mayonnaise;
Few strips green pepper;
Drain tuna; flake with fork into small pieces. Cut cheese into 1/4 cubes. Combine tuna cheese gherkins celery and Skim Milk Mayonnaise; mix well. Cover bowl and chill 1 hour or longer. Serve on crisp lettuce garnished with thin strips of green pepper. (WHEN I can get red and yellow peppers at a decent price I would use all three colors in the salad.) Food Exchanges pre serving: 1 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 251; CHO: 5g; PRO: 23g; FAT: 15g; SOD: 552mg; CHO: 113mg; Low-Sodium diets: Substitute low-sodium cheese. Omit salt from Skim Milk Mayonnaise. Source: The Art for Cooking for the Diabetic by Mary Abbott Hess R.D. M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master.
