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Tuna Ball
Appetizer

Tuna Ball

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend cream cheese, tuna, 1/2 of the pecans, and onion in a bowl. Shape into a ball or loaf, then coat with remaining pecans. Refrigerate until serving.

By Glenda Shane

Avocado and Tuna Tapas
Appetizer European

Avocado and Tuna Tapas

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl.
  3. 3 Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture.
  4. 4 Garnish with reserved green onions and a dash of black pepper before serving.

By La Cocina de Redondita

Huevos Endiablados
Appetizer European

Huevos Endiablados

4.5

Prep
15 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Allow to cool completely, about 20 minutes.
  2. 2 Slice each egg in half lengthwise, remove yolks and place them in a bowl. Set the whites aside on a serving platter. Mash yolks together with tuna, red onion, mayonnaise, Dijon mustard, garlic, smoked paprika, and salt until smooth and combined. Fill each egg white half with about a tablespoon of filling. Garnish with smoked paprika.

By Allrecipes

Tuna Stuffed Deviled Eggs
Appetizer American

Tuna Stuffed Deviled Eggs

4.1

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Cut eggs in half lengthwise; place yolks in a small bowl. Mash egg yolks with a fork; stir in tuna, pickle relish, mustard, sugar, and onion powder. Stir mayonnaise into tuna mixture until mixture is creamy but remains firm; season with salt and pepper.
  3. 3 Place egg whites cut-side-up on a serving platter. Spoon tuna mixture into egg white halves; sprinkle with paprika.

By Figueroa4

Crispy Rice Sushi Bites (Copycat Nobu Recipe)
Appetizer Japanese

Crispy Rice Sushi Bites (Copycat Nobu Recipe)

4.0

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
  2. 2 Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
  3. 3 Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
  4. 4 To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

By Annie Campbell

Titaina
Appetizer European

Titaina

4.4

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool.
  2. 2 Heat oil in a skillet over medium heat. Add the red and green bell peppers, onion, and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt, and pepper. Simmer for about 15 more minutes. Stir in the pine nuts, and serve.

By DC Girly Girl

Pipirrana (Spanish Potato Salad)
Appetizer European

Pipirrana (Spanish Potato Salad)

4.4

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
  2. 2 Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  3. 3 Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

By AZAHAR

Tuna Alfredo with Penne Pasta
Dinner Italian

Tuna Alfredo with Penne Pasta

3.8

Prep
10 min
Cook
16 min
Total
26 min

Instructions

  1. 1 Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
  2. 2 Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.

By Angel Mom

Bisnonna's Tuna Parmesan
Dinner Italian

Bisnonna's Tuna Parmesan

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine tuna, Parmesan cheese, bread crumbs, and egg in a medium mixing bowl. Form into around 7 patties.
  2. 2 Heat oil in a skillet over medium-high heat. Lightly brown patties in the hot oil, 2 to 3 minutes per side.
  3. 3 Bring pasta sauce to a simmer in a separate skillet. Add tuna patties, cover with sauce, and let simmer for 10 minutes.

By Katherine Powell

Tuna Alfredo
Dinner Italian

Tuna Alfredo

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Tuna Zucchini Elbow Pasta
Dinner Italian

Tuna Zucchini Elbow Pasta

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until softens, about 2 minutes. Add zucchini, salt, Italian herbs, and pepper flakes; cook and stir until zucchini begins to soften, about 5 minutes. Add marinara sauce and water; bring to a boil.
  2. 2 Stir tuna into sauce; simmer until zucchini are almost tender, 7 to 10 minutes.
  3. 3 Meanwhile, bring a large pot of salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until still firm, about 7 minutes. Drain well.
  4. 4 Stir elbow macaroni into tuna mixture until thoroughly combined; season with salt. Turn off the heat, cover the skillet, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up sauce and become more tender.
  5. 5 Sprinkle servings with Parmesan cheese.

By John Mitzewich

Delicious Angel Hair in Tomato, Tuna and Olive Sauce
Dinner Italian

Delicious Angel Hair in Tomato, Tuna and Olive Sauce

4.1

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and garlic, and cook until tender. Mix in tuna and peeled tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
  2. 2 Bring a large pot of lightly salted water to a boil. Place angel hair pasta in pot and cook 4 minutes, or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.

By AIRAMA

Insalata di Riso (Italian Rice Salad)
Lunch Italian

Insalata di Riso (Italian Rice Salad)

4.5

Prep
15 min
Cook
19 min
Total
74 min

Instructions

  1. 1 Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
  2. 2 Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
  3. 3 Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

By Buckwheat Queen

Chef John's Spaghetti al Tonno
Dinner Italian

Chef John's Spaghetti al Tonno

4.4

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  2. 2 Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
  3. 3 Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
  4. 4 Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
  5. 5 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
  6. 6 Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

By John Mitzewich

Savory Panettone
Lunch Italian

Savory Panettone

Prep
30 min
Cook
40 min
Total
645 min

Instructions

  1. 1 Beat eggs and salt lightly in a bowl.
  2. 2 Stir 1/2 cup plus 2 1/2 tablespoons lukewarm milk, yeast, and sugar together in a bowl. Let stand until foamy, about 5 minutes.
  3. 3 Mix tipo 00 and bread flours together in a bowl. Make a well in the center. Add beaten eggs and yeast mixture. Mix together with a fork. Add water and mix again to form a sticky ball. Knead butter into the dough a little bit at a time.
  4. 4 Transfer dough to a floured work surface and knead vigorously until smooth, about 10 minutes. Place in a lightly floured bowl, cover with a clean, damp cloth and let rest in a warm place until doubled in volume, about 1 1/2 hours.
  5. 5 Turn dough out on a floured surface. Stretch out one piece and fold it over the top. Repeat with another section of dough, working your way around the circle. Place dough in a paper panettone mold. Cover with plastic wrap and let rise in a warm place until dough reaches the rim of the mold, about 2 hours.
  6. 6 Preheat oven to 350 degrees F (175 degrees C). Fill a baking dish with some water and place it on the bottom rack of the oven to keep the panettone moist as it bakes.
  7. 7 Brush the top of the panettone with some milk and place the mold on a flat baking sheet.
  8. 8 Bake in the preheated oven until a skewer inserted into the middle comes out clean, 40 to 45 minutes. Allow to cool on a wire rack for a few minutes. Pierce the side, near the bottom, with 2 long wooden skewers that will stick out the other side. Flip the panettone gently and set the skewers on the rim of a tall pot. Cool panettone upside down so it doesn't collapse, at least 5 hours.
  9. 9 Mix tuna and mayonnaise together in a bowl until smooth. Blend olives, olive oil, anchovy fillets, and capers in another bowl until smooth. Mix cream cheese and ham together in a third bowl.
  10. 10 Remove skewers gently from the panettone and slice lengthwise to obtain 6 slices, including the top. Lay the bottom slice on a serving plate; spread with tuna mixture. Cover with shrimp and lettuce. Press second slice on top; add third slice. Spread olive mixture on top and cover with mozzarella cheese. Press fourth slice on top; add fifth slice. Spread cream cheese mixture on top and cover with prosciutto. Cover with the top slice.
  11. 11 Wrap panettone in plastic wrap and refrigerate for at least 1 hour before serving. Slice into wedges from top to bottom.

By SilviaG

Instant Pot® Vitello Tonnato (Poached Veal with Tonnato Sauce)
Dinner Italian

Instant Pot® Vitello Tonnato (Poached Veal with Tonnato Sauce)

Prep
40 min
Cook
25 min
Total
195 min

Instructions

  1. 1 Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
  2. 2 Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
  6. 6 Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
  7. 7 Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
  8. 8 Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

By Buckwheat Queen

Tuna Casserole III
Dinner

Tuna Casserole III

4.2

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch glass pie dish.
  2. 2 In a mixing bowl, combine soup, tuna, and 1/4 of the potato chips. Mix thoroughly. Pour into the prepared pie dish. Cover the top with remaining potato chips.
  3. 3 Bake in the preheated oven until potato chips on top start to brown, 10 to 15 minutes. Cool before serving.

By MFMS

Tuna on Toast
Dinner

Tuna on Toast

4.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Make cream of mushroom soup according to the directions on the can.
  2. 2 Stir in canned tuna and egg slices. Heat thoroughly. Meanwhile, toast bread slices.
  3. 3 Spoon tuna mixture over slices of whole wheat toast. Serve.

By MYEERAH

Dorm Room Cheesy Tuna and Noodles
Dinner

Dorm Room Cheesy Tuna and Noodles

4.0

Prep
2 min
Cook
5 min
Total
7 min

Instructions

  1. 1 Pour water into a microwave safe bowl, and cook in the microwave until very hot, about 2 minutes at high heat. Add ramen noodles, and microwave 2 minutes more to cook.
  2. 2 Drain and discard water from noodles, then stir in seasoning packet, tuna, and American cheese. Place back into microwave, and cook until hot, 1 to 2 minutes more. Stir before serving.

By JCURPHY