Type what you have

Ingredients

• ✓ tuna
• penne pasta
• onion powder
• salt
• alfredo sauce
• parmesan cheese

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

Ingredients

• ✓ tuna
• oil
• parmesan cheese
• bread crumb
• egg
• olive oil
• pasta sauce

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

Ingredients

• ✓ tuna
• olive oil
• butter
• caper
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine tuna, butter, capers, parsley, lemon juice, salt, and black pepper in the bowl of a food processor; pulse until smooth.

By JBrown

Ingredients

• ✓ tuna
• fettuccine pasta
• alfredo sauce
• lemon juice
• caper
• lemon zest
• black pepper

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

Ingredients

• ✓ tuna
• olive oil
• red wine vinegar
• salt
• black pepper
• bread
• tomato
• cucumber
• onion
• black olive
• caper

Instructions

1. 1 Mix olive oil, red wine vinegar, salt, and pepper together for the dressing.
2. 2 Add bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently.
3. 3 Pour dressing on top, mix, and serve.

By BR Cook

Ingredients

• ✓ tuna
• olive oil
• garlic
• zucchini
• salt
• herb seasoning
• red pepper flakes
• marinara sauce
• water
• elbow macaroni
• parmesan cheese

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

Ingredients

• ✓ tuna
• olive oil
• onion
• garlic
• tomato
• black olive
• basil
• oregano
• black pepper
• tomato puree
• angel hair pasta
• parmesan cheese

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

Ingredients

• ✓ tuna
• egg
• oregano
• thyme
• olive oil
• artichoke heart
• pickle
• black olive
• green olive
• corn
• oil
• button mushroom
• swiss cheese
• prosciutto cotto
• salt
• pea
• carrot
• long-grain rice
• water

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

Ingredients

• ✓ tuna
• flat-leaf parsley
• parmigiano-reggiano cheese
• olive oil
• spaghetti
• flat-leaf parsley
• cayenne pepper
• black pepper
• salt
• tomato
• red pepper flakes
• oregano
• white wine
• garlic
• caper
• anchovy
• olive oil

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

Ingredients

• ✓ tuna
• prosciutto
• mozzarella cheese
• lettuce
• shrimp
• cream cheese
• ham
• caper
• anchovy
• olive oil
• black olive
• mayonnaise
• butter
• water
• bread flour
• flour
• sugar
• yeast
• milk
• milk
• salt
• egg

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

Ingredients

• ✓ tuna
• black pepper
• salt
• olive oil
• caper
• anchovy fillet
• spring water
• egg
• potato
• onion
• veal
• bay leaf
• clove
• coriander seed
• fennel seed
• black peppercorn
• garlic
• white wine
• vegetable broth
• water

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

Ingredients

• ✓ tuna
• salad dressing
• sweet pickle relish

Instructions

1. 1 Gather the ingredients.
2. 2 Mash tuna together with creamy salad dressing and relish in a small bowl with a fork.

By HJP

Ingredients

• ✓ tuna
• cream of mushroom soup
• potato chip

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

Ingredients

• ✓ tuna
• lemon
• mayonnaise
• celery
• sweet pickle relish

Instructions

1. 1 In a mixing bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve.

By Rachel Lewis

Ingredients

• ✓ tuna
• cream cheese
• pecan
• onion

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

Ingredients

• ✓ tuna
• cream of mushroom soup
• egg
• whole wheat bread

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

Ingredients

• ✓ tuna
• water
• ramen noodle
• american cheese

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

Ingredients

• ✓ tuna
• olive oil
• lemon juice
• white bean
• cherry tomato
• scallion

Instructions

1. 1 Combine tuna, oil, and lemon juice in a large bowl. Add beans, cherry tomatoes, and scallions. Mix well and serve.

By Katie Pitre

Ingredients

• ✓ tuna
• macaroni and cheese mix
• cream of mushroom soup
• pea

Instructions

1. 1 Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.

By Tresa Raymer

Ingredients

• ✓ tuna
• chickpea
• egg
• cucumber
• iceberg lettuce
• french dressing

Instructions

1. 1 In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce.
2. 2 Toss well and add French dressing to taste.

By Bill Pfeiler

Ingredients

• ✓ tuna
• green onion
• onion
• ginger root
• jalapeno pepper
• lemon juice
• soy sauce

Instructions

1. 1 Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

By Brian

Ingredients

• ✓ tuna
• mayonnaise
• sweet pickle relish
• mustard
• celery
• onion
• black pepper

Instructions

1. 1 Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.

By Sandi

Ingredients

• ✓ tuna
• celery
• mayonnaise
• salt
• english muffin
• tomato
• cheddar cheese

Instructions

1. 1 Preheat oven to broil.
2. 2 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.
3. 3 Broil until cheese is melted, about 3 to 5 minutes.

By Sara

Ingredients

• ✓ tuna
• mayonnaise
• yellow mustard
• horseradish
• lemon juice
• garlic powder
• salt

Instructions

1. 1 Mix tuna, mayonnaise, yellow mustard, horseradish, lemon juice, garlic powder, and salt together in a bowl.

By Ari Lin

Ingredients

• ✓ tuna
• egg
• mayonnaise
• celery
• sweet pickle relish
• black pepper

Instructions

1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove the pan from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove egg from hot water; cool for 5 minutes. Peel and chop into bite-sized pieces.
2. 2 Mix together tuna and mayonnaise in a medium bowl. Mix in chopped egg, celery, relish, and black pepper.

By KRISTIEV

Ingredients

• ✓ tuna
• egg
• celery
• salad dressing
• sweet pickle relish
• yellow mustard
• worcestershire sauce

Instructions

1. 1 Combine tuna, eggs, and celery in a medium bowl. Stir in salad dressing, relish, mustard, and Worcestershire sauce until well combined.

By DELANIA

Ingredients

• ✓ tuna
• broccoli
• cauliflower
• red onion
• celery
• mayonnaise
• pita bread

Instructions

1. 1 In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.

By FOODFAVOR8

Ingredients

• ✓ tuna
• salmon
• saltine cracker
• egg
• all-purpose flour
• canola oil

Instructions

1. 1 Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust patties with flour.
2. 2 Heat oil in a large skillet over medium heat. Gently lie patties into hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.

By Wendy Freed Meyer

Ingredients

• ✓ tuna
• teriyaki sauce
• bread crumb
• egg white
• black pepper
• garlic
• hot pepper sauce
• vegetable oil

Instructions

1. 1 Combine the tuna, teriyaki sauce, bread crumbs, and egg whites in a bowl until well combined, and no large pieces of tuna remain. Season with black pepper, garlic, and hot sauce. Mix well, then form into two patties.
2. 2 Heat vegetable oil in a skillet over medium-high heat. Cook the patties until brown on both sides, about 2 minutes per side.

By Chris McCoy

Ingredients

• ✓ tuna
• celery
• dill weed
• parsley
• green onion
• mayonnaise
• yogurt
• mustard

Instructions

1. 1 In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.

By jessica