Type what you have

Ingredients

• ✓ albacore tuna
• cucumber
• red grape
• tzatziki sauce
• almond
• feta cheese
• dill
• salt
• black pepper
• lemon juice
• spring mix greens
• pita chip

Instructions

1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Ingredients

• ✓ albacore tuna
• green onion
• celery
• green olive
• almond
• caper
• mayonnaise
• sour cream
• worcestershire sauce

Instructions

1. 1 Combine tuna, green onions, celery, green olives, almonds, and capers in a mixing bowl.
2. 2 Whisk together mayonnaise, sour cream, and Worcestershire sauce in a small bowl.
3. 3 Blend together dressing and tuna mixture. Serve on a bed of lettuce or with croissant as a tuna salad sandwich.

By Patricia Jones

Ingredients

• ✓ albacore tuna
• honey mustard
• sweet pickle relish
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Combine tuna, honey mustard, pickle relish, mayonnaise, salt, and black pepper in a bowl; mix well.

By SunnyDaysNora

Ingredients

• ✓ albacore tuna
• red onion
• oregano
• rosemary
• green chile pepper
• black pepper
• red pepper hummus

Instructions

1. 1 Mix tuna, onion, oregano, rosemary, chile pepper, pepper, and hummus together in a bowl.

By A Turtle in the Kitchen

Ingredients

• ✓ albacore tuna
• long grain white rice
• water
• romaine lettuce
• carrot
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
2. 2 In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

By PICKLELOVER

Ingredients

• ✓ albacore tuna
• mayonnaise
• balsamic vinegar
• onion
• dill pickle
• sourdough bread
• american cheese

Instructions

1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
3. 3 Preheat a panini press according to manufacturer's instructions.
4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Ingredients

• ✓ albacore tuna
• chickpea
• black olive
• cucumber
• red bell pepper
• green onion
• parsley
• balsamic vinegar
• olive oil
• garlic
• oregano
• black pepper
• baby spinach

Instructions

1. 1 Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
2. 2 Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

By DUBYANGE

Ingredients

• ✓ albacore tuna
• cavatappi pasta
• mayonnaise
• black olive
• celery
• onion
• kosher salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain and run under cold water until no longer hot. Drain again and transfer to a big bowl.
2. 2 Add mayonnaise, tuna, olives, celery, onion, salt, and pepper to the pasta; toss until fully combined. Serve immediately or chill in the refrigerator until ready to serve.

By karabear8317

Ingredients

• ✓ albacore tuna
• butter
• onion
• garlic
• seafood seasoning
• cilantro
• onion powder
• salt
• black pepper
• mayonnaise
• english muffin
• tomato
• american cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 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.
3. 3 Combine tuna and mayonnaise in a bowl. Add the sauteed mixture from the frying pan and blend well with a fork.
4. 4 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.
5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes.

By missability

Ingredients

• ✓ albacore tuna
• lemon
• tomato
• cilantro
• onion
• corn tostada shell
• salt
• black pepper
• jalapeno pepper

Instructions

1. 1 Place tuna in a mixing bowl. Add the lemon juice, salt and pepper. Let sit for 10 minutes to blend flavors. Add chopped tomatoes, cilantro, and purple onion to the bowl. Combine well; season to taste with additional salt.
2. 2 Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.

By Bumble Bee

Ingredients

• ✓ albacore tuna
• elbow macaroni
• colby jack cheese
• dill pickle
• mayonnaise
• yellow mustard
• dill pickle juice
• salt
• black pepper

Instructions

1. 1 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.
2. 2 Combine macaroni, Colby-Jack cheese, pickles, tuna, mayonnaise, and mustard in a large bowl; season with pickle juice, salt, and black pepper.
3. 3 Cover bowl; refrigerate before serving, at least 30 minutes.

By NERDYCHEESECAKE

Ingredients

• ✓ albacore tuna
• tomato
• shallot
• cucumber
• carrot
• jicama
• avocado ranch dressing
• cilantro
• salt
• black pepper
• lime juice

Instructions

1. 1 Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

By Stacy Scott-Calcagni

Ingredients

• ✓ albacore tuna
• thai basil
• cilantro
• salad greens
• garlic
• lime
• black pepper
• salt
• sugar
• sesame seed
• red chili paste
• sesame oil
• jalapeno pepper
• green onion
• carrot
• red onion
• red bell pepper
• thai basil
• cilantro
• red chili paste
• mayonnaise
• sriracha sauce

Instructions

1. 1 Make the spicy mayo: Mix Sriracha, mayonnaise, and sambal together in a small bowl. Refrigerate until needed.
2. 2 Make the lettuce wraps: Empty drained tuna into a large bowl. Break up tuna into large chunks. Add 1/2 cup cilantro, 1/4 cup basil, bell pepper, onion, carrot, 2/3 of the green onions, and jalapeño pepper; gently mix to combine, being careful not to break tuna apart too much.
3. 3 Whisk sesame oil, sambal, sesame seeds, sugar, salt, pepper, lime juice, and garlic together in a small bowl. Pour dressing over tuna mixture and mix carefully.
4. 4 Spoon tuna mixture onto lettuce leaves and drizzle spicy mayo over top. Garnish with remaining green onions, cilantro, and basil.

By Allrecipes Member

Ingredients

• ✓ albacore tuna
• linguine pasta
• water
• pea
• pea
• onion
• garlic
• sun-dried tomato with herbs
• vegetable broth
• salt
• black pepper
• red pepper flakes
• parsley
• parmesan cheese

Instructions

1. 1 Place the oil from the sun dried tomatoes in a large saute pan over medium heat. Add in onions and garlic. Cook over medium heat until onions begin to turn translucent, about 4 minutes. Add the broth to the onions and bring to a simmer.
2. 2 Stir in the peas and the sun dried tomatoes. Cook for another 3 minutes. Peas should remain crisp so be careful not to over cook.
3. 3 Stir in undrained tuna and heat through. Be careful not to break up too many large pieces of the tuna while stirring. Cook about 2-3 minutes. Add salt and pepper to taste and crushed red pepper if desired.
4. 4 Serve immediately over hot pasta. Garnish with parsley and top with grated Parmesan cheese.

By Bumble Bee

Ingredients

• ✓ albacore tuna
• mustard
• lime juice
• lime zest
• sugar
• olive oil
• salt
• black pepper
• roma tomato
• red onion
• cucumber
• parsley
• caper
• pretzel crisp
• kalamata olive
• feta cheese

Instructions

1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Ingredients

• ✓ albacore tuna
• egg noodle
• green bean
• summer squash
• pea
• carrot
• olive oil
• mushroom
• cream of mushroom soup
• milk
• onion
• cheddar cheese
• worcestershire sauce
• salt
• black pepper
• fried onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, occasionally stirring until cooked through but firm to the bite, about 5 minutes. Drain.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
4. 4 Heat olive oil in a skillet over medium-high heat; sauté mushrooms in hot oil until tender, 5 to 7 minutes.
5. 5 Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
6. 6 Bake in the preheated oven until bubbling, about 20 minutes.

By Enaid

Ingredients

• ✓ albacore tuna
• vegetable oil
• panko bread crumb
• egg
• black pepper
• salt
• nutmeg
• lemon zest
• lemon juice
• dill
• chive
• parsley
• milk
• all-purpose flour
• butter
• paprika
• black pepper
• salt
• canola oil
• olive oil
• lemon juice
• garlic
• egg yolk

Instructions

1. 1 Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
2. 2 Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
3. 3 Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
4. 4 Whisk 2 eggs in a small bowl.
5. 5 Pour panko bread crumbs into a shallow dish.
6. 6 Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
7. 7 Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
8. 8 Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.

By MariaTheSoaper