Recipes for "tuna"

Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha in a medium bowl; whisk until well combined.

Add tuna and avocado; stir gently to coat with marinade.

Gather all ingredients.

Place tuna in a medium non-reactive bowl. Add soy sauce, green onions, sesame oil, sesame seeds, macadamia nuts, and red pepper flakes; mix well. Cover and refrigerate at least 2 hours before serving.

Serve over rice.

Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.

Serve with avocado and fresh lime wedges.

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.

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.

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.

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.

Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Pat tuna steaks dry and season on both sides with salt and cayenne pepper.

Melt butter in a skillet over medium-high heat.

Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes.

Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side.

Slice tuna into 1/4-inch thick slices to serve.

Enjoy!

Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.

Place tuna steaks in a large resealable plastic bag or airtight container; pour marinade over steaks, coat with marinade, and seal. Marinate steaks at room temperature for 20 minutes.

Heat a nonstick pan over medium heat.

Remove steaks from marinade and discard any remaining marinade. Arrange steaks in the hot pan; gently shake the pan to avoid sticking. Cook for 1 1/2 minutes. Flip and cook 1 minute more.

Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.

Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.

Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.

While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.

Remove tuna from the marinade and press into the crushed chips until both sides are well coated.

Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.

To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.

Whisk 2 tablespoons olive oil, lemon zest, coriander, ginger, pepper, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in hot oil until browned but still pink in the center, about 3 minutes on each side.

Combine lemon juice and 1/2 cup olive oil in a large resealable plastic bag; seal the bag and shake. Add tuna steaks; seal the bag and place into the refrigerator to marinate while the grill preheats.

Preheat an outdoor grill for high heat and lightly oil the grate.

Whisk together brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil in a medium bowl; stir in dill.

Remove tuna steaks from marinade and place on the preheated grill; discard marinade. Cook steaks until fish flakes easily with a fork, about 6 minutes per side. Drizzle steaks with mustard-dill sauce to serve.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.

Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.

Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

Heat a nonstick skillet over medium heat. Add butter; melt. Season tuna steaks with salt and pepper; place in the skillet and cook 3 to 4 minutes per side. Transfer to a serving plate; keep warm.

Add half-and-half and cheese to the skillet; stir until incorporated. Stir in lemon juice. Reserve 2 tablespoons sauce; set aside. Add spinach to the skillet; cook and toss with sauce until wilted, 1 to 2 minutes.

Divide spinach between two plates; top with tuna steaks. Serve reserved sauce over tuna steaks.

In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.

Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.

While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

Preheat an air fryer to 400 degrees F (200 degrees C).

Brush olive oil on both sides of tuna steaks. Sprinkle lemon pepper on both sides. Place tuna steaks into the air fryer basket.

Air-fry for 5 minutes. Flip steaks over and cook until fish flakes easily with a fork, about 5 minutes more.

Gather all ingredients.

Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes.

Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting.

Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Serve and enjoy!

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a large bowl, whisk together the mayonnaise, milk, pickle juice, dill, salt, and pepper. Mix in tuna and onion. Toss with cooked pasta. Cover and refrigerate 1 to 2 hours before serving.

Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.

Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

Fill a large pot with salted water, place zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove zucchini, slice in half lengthwise, and allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Scoop out flesh from zucchini halves, leaving a 1/2-inch shell. Set aside scooped-out flesh in a bowl.

Place zucchini flesh into a bowl and mash well. Mix in tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff zucchini shells with tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.

Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.

Bring a saucepan of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold running water, then drain well, and pat lightly with paper towels.

Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.

Cover bowl; refrigerate before serving, at least 30 minutes.

Gather all ingredients.

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold running water.

Stir together macaroni, peas, celery, tuna, and onion in a large bowl.

Mix in mayonnaise, relish, salt and pepper.

Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Cook at a rolling boil uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente.

Remove from heat, drain, and rinse with cold water.

While the macaroni is cooking, assemble the other ingredients. In a large bowl, mix the green onion, bell pepper, parsley, tuna, celery, and lemon juice.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Add the cooked and drained macaroni. Fold in the mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste. (At this point, you can make ahead and chill.)

Simply Recipes / Mihaela Kozaric Sebrek

Fold in the lettuce gently and serve. The salad does not make good leftovers as the lettuce will eventually get soggy.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.

Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese.

Heat a large griddle on medium heat (or a couple of cast iron skillets). Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side.

Use a metal spatula to lift up the sandwiches and carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned. Serve immediately.

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Simply Recipes / Sally Vargas

Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

In a medium bowl, combine the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on some salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper-lined tray and chill for an hour. (You can skip the chilling if you are short on time. Chilling just helps the patties stay together when you cook them.)

Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3 to 4 minutes on each side.

Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

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Generously coat tuna steaks on both sides with Cajun seasoning.

Heat oil and butter in a large skillet over high heat until nearly smoking.

Arrange tuna steaks in the skillet and cook until blackened on one side, about 3 to 4 minutes. Flip and cook until desired doneness is reached, 3 to 4 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium-rare.

In a large (6-quart) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil, then add the noodles. Cook uncovered on high heat on a rolling boil.

Just before pasta is al dente (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes.

Drain in a colander and set aside.

Simply Recipes / Ciara Kehoe

While the pasta is cooking, dry saute the mushrooms in a frying pan on medium-high heat (There's no need to add butter or oil. Mushrooms will cook in their own juices.).

When mushrooms have given up their moisture (about 5 to 10 minutes), remove from heat and set aside.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

When the pasta is draining in a colander, heat a large oven-proof pan on medium heat. Add 2 tablespoons of butter and melt. Add the onion and cook until translucent.

Simply Recipes / Ciara Kehoe

Put the pasta and broccoli mixture back into the pot. Stir in the mushrooms, the drained tuna, can of cream of mushroom soup, grated cheese, milk and cream. Add salt and pepper to taste.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Spread crushed potato chips over the top of the mixture.

Simply Recipes / Ciara Kehoe

Cook for 20 minutes in the oven at 400°F, until the topping has browned.

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Simply Recipes / Ciara Kehoe

Heat 2 quarts of salted water (1 tablepoon kosher salt) to a boil. While heating the pasta water, prep the ingredients.

Place drained tuna in a medium bowl. Stir with a fork to break up the largest chunks of tuna. Add the tomato, olives, red onion, parsley, capers, lemon juice, olive oil (if needed), salt, and pepper. Stir to combine.

When the water comes to a boil, add the pasta and bring back to a boil. Cook, uncovered, at a rolling boil until al dente (cooked through, but still a little firm to the bite), about 6 to 9 minutes more. Reserve 1/4 cup of the pasta water.

Drain the pasta and immediately add the hot pasta to the tuna mixture.

Sprinkle with the grated Mozzarella cheese and stir until everything is well combined. If the pasta seems a little dry, add some of the reserved pasta water and/or some more olive oil.

Serve warm as a light lunch or a dinner side.

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Gather all ingredients.

Beat eggs and lemon juice in a bowl; stir in bread crumbs and Parmesan cheese to make a paste. Fold in tuna and onion until well combined; season with black pepper.

Use your hands to shape tuna mixture into 8 (1-inch-thick) patties.

Heat vegetable oil in a skillet over medium heat. Fry patties in the hot oil until golden brown, about 5 minutes per side.

Serve and enjoy!

Mix tuna, eggs, onion, and celery together in a large bowl.

Mix mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper together in a small bowl; pour over tuna mixture and stir gently until all ingredients are coated. Serve immediately, or cover and chill until ready to serve.

Preheat an oven to 350 degrees F (175 degrees C).

Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.

Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.

Coat a nonstick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.

Serve on buns with tomato slices and lettuce leaves, if desired.

Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

Heat a heavy-bottomed skillet, preferably cast-iron, over medium-high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side (even a little longer if you want the tuna less rare than pictured).

Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few slices of scallion.

Serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

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Bring 4 quarts of salted water to a boil (add 1 tablespoon salt for every 2 quarts of water). While the water is heating, prep the ingredients and start the sauce.

Heat 3 tablespoons of olive oil in a large sauté pan on medium heat. Once the oil is hot, add the chopped shallots, minced garlic, and red pepper flakes at the same time to the pan. Let cook for about 30 seconds. (If you are subbing onions for the shallots, let them cook a few minutes before adding the garlic and red pepper flakes.)

Drain the canned tuna and add it to the pan. If you are using tuna packed in water and not olive oil, add 2 or 3 more tablespoons of olive oil to the pan.

Break up any chunks of tuna with a fork or wooden spoon. Let simmer for 1 minute.

Stir in the crushed tomatoes, olives, capers, 1/4 teaspoon salt, and pepper.

Bring to a simmer and reduce heat to the lowest setting to gently cook while you cook the pasta.

Add dry pasta to the pot of boiling salted water. Cook uncovered at a vigorous full boil until al dente — cooked, but still a little firm to the bite, about 13 to 14 minutes.

Before draining, remove 1 cup of the pasta water and set aside.

Drain the pasta and stir into the sauce. Toss with grated Parmesan and chopped fresh parsley. If the pasta seems a little dry after a few minutes, add back in some of the reserved pasta water.

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In a bowl, combine the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, sesame oil and olive oil. If you want, you can purée the sauce in a blender or food processor.

Heat a large skillet on high heat for one minute. Coat the pan with the canola oil or EVOO and let heat up for 30 to 45 seconds. Sprinkle the tuna pieces with salt. Sear the tuna for a minute on each side.

Transfer the seared tuna to a bowl and coat with some of the sauce. Pour some sauce on the plates, top with the tuna and serve with the sliced avocado and a wedge of lime.

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Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.

While the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.

Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.

Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.

1. To make the Rice. Bring 3 cups water to a boil. Add the rice and a pinch salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15 minutes. Fluff the rice with a fork.

2. Mix the rice vinegar and granulated sugar. Microwave for 30 seconds to dissolve the sugar. Pour over the fluffed rice and mix until the rice becomes super sticky. Line a square pan with parchment paper, then pat the rice into the pan, packing it in tightly. Cover abd freeze 30 minutes, until cold, and can easily be sliced. After the rice is chilled, cut into squares or use a biscuit cookie cutter to make 4 circles.

3. To make the Tuna: In a bowl, combine the tuna, soy sauce (or tamari), sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds. Toss to mix.

4. To make the Spicy Mayo. In a bowl, stir together the mayo, sriracha, honey, and soy sauce (or tamari).

5. To assemble: Heat the avocado oil in a large skillet. Add the rice cakes and fry until golden, about 5 minutes, then flip, and cook until golden all over, about 3-5 minutes. Drain. Season with salt.

6. In a dry 1-cup measure, layer 1/4 cup of the tuna, the cucumber, then the avocado. Run a knife around the edge of the cup to loosen, then invert the cup onto the fried rice, carefully remove the cup. Repeat with the remaining ingredients to create 4 stacks total.

7. Place each stack on a nori sheet. Top each with microgreens, wonton crisps (if desired), candied jalapeños, and sesame seeds. Serve with the spicy mayo.

Gather all ingredients.

Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl.

Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture.

Garnish with reserved green onions and a dash of black pepper before serving.

Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.

In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.

Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.

Preheat the oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in onion, celery, and garlic; cook and stir until tender, about 5 minutes. Increase heat to medium-high and mix in mushrooms. Continue to cook and stir until most of the liquid has evaporated, about 5 more minutes. Remove from heat and set aside.

Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth. Gradually whisk in milk and cook until sauce is smooth and slightly thickened, about 5 minutes. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the prepared baking dish.

Place remaining 2 tablespoons butter in a microwave-safe bowl; cook in the microwave until melted, about 10 seconds. Mix in bread crumbs until combined and sprinkle over casserole. Top with Cheddar cheese.

Bake in the preheated oven until bubbly and lightly browned, about 25 minutes.

Gather all ingredients.

Fill a large pot with lightly salted water and bring to a boil. Add egg noodles and cook until tender yet firm to the bite, 7 to 9 minutes; drain. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).

Mix noodles, condensed soup, 1 cup cheese, tuna, peas, mushrooms, and onion in a large bowl until evenly coated.

Transfer the mixture into a 9x13-inch baking dish.

Top the mixture with crushed potato chips and remaining 1 cup of cheese.

Bake in the preheated oven until cheese is melted and edges are lightly golden, about 15 to 20 minutes.

Serve hot. Enjoy!

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole.

Bake in the preheated oven until hot, about 30 minutes; stir well.

Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more.

Serve and enjoy!

Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.

Preheat the oven's broiler. Line a baking sheet with aluminum foil.

Spread butter generously on both sides of French bread slices.

Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from the oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.

Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded Cheddar over each sandwich. Dust tops with cayenne pepper.

Place sandwiches under the broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.

With a sharp knife, cut tuna into 4 pieces for an appetizer portion, or 2 large pieces for a dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.

Season tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place tuna in the pan and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from the pan. Tuna will be very rare.

Slice each piece into 1/4-inch thick slices, and fan out on a serving plate. Enjoy plain, or with condiments of your choice.

Gather the ingredients.

Prick tuna steaks all over with a fork and place in a shallow glass baking dish.

Whisk together oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic in a bowl; pour over tuna steaks. Cover the dish with plastic wrap and refrigerate for 1 to 3 hours.

Preheat the grill to medium heat and lightly oil the grate. Remove tuna from marinade; shake excess marinade from steaks and transfer to a plate.

Pour marinade into a small saucepan; bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.

Cook tuna on the preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Gather the ingredients.

Mash tuna together with creamy salad dressing and relish in a small bowl with a fork.

Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth to make a roux. Slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.

Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.

Ladle tuna mixture over toasted bread to serve.

In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.

Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Combine tuna, mayonnaise, celery, onion, parsley, and vinegar in a bowl; season with salt and black pepper.

Place bread on a baking sheet; broil in the preheated oven until lightly toasted, 1 minute. Remove from oven; keep broiler on.

Divide tuna salad among bread slices; place 1 cheese slice on top of each. Layer each with 2 tomato slices; top each with 1 cheese slice.

Broil in the preheated oven until cheese is melted, 3 to 5 minutes.

Gather all ingredients.

Stir together soy sauce, sesame oil, mirin, and honey in a small bowl.

Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.

Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side.

Serve with dipping sauce and wasabi paste.

In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.

Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.

Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

Place potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry in the pot for 1 to 2 minutes. Transfer to a large bowl and mash with a potato masher or fork.

Add tuna, onion, egg, mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper and mix until well blended. Divide tuna mixture into eight equal portions and shape into patties.

Heat olive oil in a skillet over medium heat. Add tuna patties and pan-fry until browned and crisp, about 3 minutes per side.

Gather all ingredients.

Combine tuna, mayonnaise, celery, onion, parsley, lemon juice, garlic powder, salt, and pepper in a large bowl; mix well. Season with paprika; refrigerate until chilled.

Mix tuna, bread crumbs, green onions, egg, and garlic. Blend in soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper until well combined. Form tuna mixture into 6 patties, about 1-inch thick. Lightly sprinkle each patty on all sides with cornmeal.

Heat oil in a medium skillet over medium heat. Fry patties in batches in hot oil until golden brown, about 5 minutes per side.

Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.

Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

Mix tuna, mayonnaise, and salsa together in a bowl. Set aside.

Heat vegetable oil over medium-high heat in a frying pan. Add tortillas in batches and fry until golden and slightly crisp, 2 to 3 minutes.

Spread tuna mixture over tortillas evenly. Top with tomato, spinach, and onions. Sprinkle with Cheddar cheese and top with avocado slices.

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.

Toss salad with salad dressing immediately before serving.

Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.

Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.

Preheat a panini press according to manufacturer's instructions.

Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

Preheat the oven to 450 degrees F (230 degrees C).

Melt butter in a small frying pan over low heat. Add onion and garlic and saute over low heat until soft and translucent, 5 to 7 minutes. Stir in seafood seasoning, cilantro, onion powder, salt, and pepper. Remove from heat.

Combine tuna and mayonnaise in a bowl. Add the sauteed mixture from the frying pan and blend well with a fork.

Place all 6 halved English muffins on a cookie sheet. Spoon on tuna mixture, dividing it evenly between each muffin. Top each with a slice of tomato; add a slice of American cheese.

Bake in the preheated oven until cheese is melted, about 5 minutes.

Peel and slice the carrot in half down its length and then into thin half-coins. Slice the radishes in half and then slice into half-coins as well. Do the same with the pickle.

Stir the vegetables together with 3 tablespoons of pickle juice to coat. Set aside for a few minutes while you make the tuna melt muffins. Taste, and add more pickle juice if needed.

In a medium bowl, stir together minced celery, onion, red pepper, lemon, salt, pepper, and tuna. Fold in the mayo last.

Spread out English muffin halves on a baking sheet. Add half a slice of Swiss cheese to the bottom of each muffin. Top each muffin with about two tablespoons of tuna salad mix. Top with second half of cheese.

Bake the tuna melts for 12 to 15 minutes until muffins are browned around the edges and the cheese is melted.

Serve while warm with pickled veggies on the side (optional).

Prepared tuna melts don’t keep well, but the tuna salad mix keeps well for a few days in the fridge, and you can make the muffins on demand.

Break up tuna in a bowl with a fork into small flakes. Add celery, black pepper, cayenne, and mayonnaise. Mix well, cover, and refrigerate until needed.

Preheat the oven to 475 degrees F (245 degrees C). Line a sheet pan with foil, and space chips out evenly on the pan. Top each chip with a generous rounded teaspoon tuna salad.

Place a jalapeno ring on top of tuna, followed by a slice of tomato, pressing down lightly as you do. Top with cheese, piling it as high as possible in the middle of each nacho. Use any extra cheese to cover exposed areas of chips.

Bake in the preheated oven until cheese is melted and the edges of chips are turning golden brown, 5 to 8 minutes. Alternately, preheat the oven’s broiler and broil nachos for just a few minutes until cheese melts and chip edges are golden.

Scatter green onions over the top, and serve immediately.

Mix tuna, 1/4 cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and red onion. Spread tuna mixture on 2 slices of bread. Top each with 2 slices of Cheddar cheese.

Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.

Place crushed chips in a shallow bowl. Spread top side of each tuna melt with 1 1/2 teaspoon mayonnaise and press into the chips. Repeat on other side.

Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.

Set the oven to broil and move the rack to the highest position.

In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.

Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.

Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain noodles and return to pot.

Melt 3 tablespoons butter in a large skillet over medium heat. Add onion, celery, and garlic. Cook, stirring frequently, until tender, about 6 minutes. Gradually stir in flour, salt, and cayenne. Cook, stirring constantly, until flour is lightly golden, about 1 minute. Whisk in milk. Cook, whisking constantly, until thickened and bubbly. Gradually stir in 1 cup cheese. Cook, stirring constantly, until cheese melts and sauce is smooth.

Stir sauce, tuna, capers, and mustard into noodles. Transfer to prepared dish.

Melt remaining 1 tablespoon butter. Toss bread cubes with melted butter and seafood seasoning. Arrange tomato slices over noodle mixture. Sprinkle with remaining 1 cup cheese. Top with seasoned bread cubes.

Bake in the preheated oven until hot and bubbly and bread cubes are lightly browned, 25 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

Combine tuna, mayonnaise, hard-boiled eggs, olives, celery, green onions, carrots, and mustard in a bowl until well mixed.

Brush melted butter on one side of each bread slice. Top 6 unbuttered sides bread slices each with 1 cheese slice, 1/6 tuna salad, and 1 more cheese slice; top each with 1 remaining bread slice, buttered-sides up. Transfer sandwiches to the prepared baking sheet.

Broil in the preheated oven until bread toasted and cheese melts, 3 to 5 minutes.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.

Toast bread lightly on both sides in preheated oven, about 1 minute per side.

Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.

Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.

Preheat the oven to 350 degrees F (175 degrees C).

Arrange English muffin halves, cut-side up, on a baking sheet. Mix together tuna, onion, and pepper in a small bowl until well combined. Divide mixture evenly onto English muffins. Place 3 jalapeño slices onto each muffin half. Top each with a Cheddar cheese slice.

Bake in the preheated oven until cheese begins to bubble, about 10 minutes.

Preheat oven to broil.

In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.

Broil until cheese is melted, about 3 to 5 minutes.

Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad.

Place tomatoes on a flat work surface. Cut slits from the top towards the bottom to make partial wedges. Fill tomatoes with tuna salad.

Dip banana slices in lemon juice. Thread a toothpick through a banana slice, pineapple chunk, and strawberry. Repeat assembling kebabs with the remaining fruit.

Cut 1 carrot and 1 cucumber into 3/4-inch circles. Cut each carrot slice into the shape of a tulip using a small knife. Trim cucumber slices into leaves. Thread a leaf through a toothpick; insert a tulip on top. Repeat with the remaining leaves and tulips.

Cut the other carrot and cucumber into 1/2-inch slices. Cut out mini carrot and cucumber flowers using a mini flower-shaped vegetable cutter.

Place the hot egg in a heart-shaped egg mold; close the lid slowly and tightly. Soak the mold in a bowl of cold water for 10 minutes. Remove egg and drain on a paper towel.

Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.

In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.

Serve tuna salad on toast, either open faced, or between two slices of bread with lettuce and tomatoes, if you wish. For a low-carb option, serve on sliced lettuce.

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