TUNA MACARONI SALAD

Tuna Macaroni Salad

2 cups elbow macaroni, uncooked
4 hard-boiled eggs, peeled and chopped
⅓ cup finely diced mixture of celery, green bell pepper, and onion (see note)
¼ cup dill relish
2 tablespoons sweet relish
2 (6 oz) cans tuna, drained
1½ cup mayonnaise ( I used Dukes)
black pepper, Old Bay, seasoning salt to taste
parsley, paprika, garnish

Cook pasta according to package and rinse with cold water when done. Drain & set aside.

In a large bowl, add cold pasta, chopped eggs, celery, bell pepper, and onion mixture. Toss to combine. Add in dill relish, sweet relish and tuna.
Stir to combine.

Stir in mayonnaise. Season to taste with black pepper, Old Bay and seasoning salt (if needed). Spread into a casserole dish.
Garnish with paprika and parsley flakes.
Refrigerate for at least 2 hours or overnight.

VEGETABLE MIXTURE: For the finely diced vegetable you can use a mixture of onion, celery, bell peppers or even carrots. (whatever you like here!) You can even use just one of them.

ADD MORE MAYO: If you find your salad isn't as creamy the next day feel free to add in more mayo.

TUNA PASTA

TUNA PASTA

The tuna in oil is used in things where you want to actually use the oil to saute the fish with the pasta for extra flavor. Most people throw it away anyway because they just don't know.

3/4 pound linguine, (I use Great Value whole wheat)
3 Tablespoons olive oil (use the oil in which the tuna is packed.  It is very fine olive oil)
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper
2 6-ounce cans oil-packed tuna (Tonnino brand is best)
1 teaspoon finely grated lemon zest
kosher salt and black pepper
1/2 cup chopped fresh flat-leaf parsley leaves (Dried is fine here.  If you use dried use 1/4 cup)

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water (IMPORTANT!); drain the pasta.Wipe out the pasta pot. Add the oil, garlic, and red pepper and cook over medium heat, stirring frequently, until fragrant, 2 to 3 minutes.Add the pasta, tuna, lemon zest, ¾ teaspoon salt, ½ teaspoon black pepper, and the reserved pasta water and cook over low heat, tossing, until the sauce is slightly thickened and coats the pasta, 1 to 2 minutes.Add the parsley and toss to combine.

WHITE BEAN and TUNA SALAD

WHITE BEAN AND TUNA SALAD

Makes 3 servings

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon dried oregano

1 (20-ounce) can cannellini beans, drained and rinsed

1 (6-1/2-ounce) can solid white tuna in spring water, drained, flaked

4 green onions, thinly sliced

2 tablespoons chopped fresh parsley

Lettuce leaves

Stir together first 5 ingredients. Add beans and next two ingredients and toss gently to coat. Sprinkle with parsley, and serve over lettuce.

TUNA CROQUETTES

Tuna Croquettes

7 ounces albacore tuna, well shredded
2 tablespoons green onions
2 tsp. Dijon mustard
2 eggs, beaten
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup panko bread crumbs
Olive oil

Combine the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine.
Divide the mixture into 8 rounds and set aside on a parchment-lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.

Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.