White bean and tuna salad

I was excited about this recipe, hoping it would pack a ton of flavor and be something awesome for lunches. However, there was way too much onion, and I used a small red onion! I might try it again, but the texture of the tuna and beans was also a bit too much to deal with.

White bean and tuna salad-adapted from Everyday Italian by Giada de Laurentiis
Total time: 5 minutes
Serves 4

• 2 (6 ounce) cans tuna in oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 medium red onion, thinly sliced
• 6 tablespoons red wine vinegar

In a large bowl add tuna, salt and pepper. Using a fork, break up the tuna into bite sized pieces, then gently toss in the beans and onions. Drizzle with red wine vinegar and season with more salt and pepper to taste. 

Tuna Bake

A good tuna bake is the best. Easy, you can make ahead of time and everyone is happy!

Tuna Bake-adapted from Tasty Kitchen
Total Time: 50 Minutes
Serves 6

• 2 cups dry egg noodles
• 4 tablespoons butter
• 4 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups milk
• 2 cups cheddar cheese
• 12 ounces chunk tuna
• 15 ounces peas
• 1/2 cup panko bread crumbs

Preheat oven to 350 degrees. Grease a 2-quart baking dish.

Cook noodles in boiling water according to package directions. Meanwhile, in a medium saucepan melt butter over medium heat. Whisk in flour and seasonings. Add milk and whisk until slightly thickened-usually by the time it starts to boil. Add cheese to mixture and whisk until blended. 

Stir in tuna, peas and cooked noodles and mix well. Transfer to the greased baking dish. Top with the breadcrumbs. Bake for 30 minutes or until bubbly.

Tuna Pasta Primavera

To be honest, it's been so long since I've made this that I don't really remember it. I wrote that it was okay, and I know I ate it for dinner and then lunch the next day. So give it a try!

Tuna Pasta Primavera

Tuna Pasta Primavera-adapted from Cheap & Easy Recipes by Gooseberry Patch
Total Time: 20 minutes
Serves 4

• 8 ounces rotini pasta, uncooked
• 2 cups frozen broccoli, thawed
• 3 carrots, peeled and chopped
• 12 ounces tuna, drained
• 1/2 cup mayonnaise
• 1/4 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper

Cook pasta according to package directions, adding broccoli and carrots to cooking water during last 5 minutes of cooking. Drain and return to pan; keep warm. Mix remaining ingredients together and add to pasta; toss to coat.

Simple Tuna One Dish

This is a new twist to the same old tuna casserole. Using the bread instead of pasta cuts some of the "fishy" taste that you get alot of the time with tuna casserole. Very easy too!

Simple Tuna One Dish-Adapted from Cheap & Easy Recipes
Total Time: 25 Minutes
Serves 7

• 2 tablespoons butter
• 1 clove garlic, minced
• 1/2 cup onion, diced
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 6-ounce cans tuna, drained
• 15-ounce can peas, drained
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cheddar cheese
• 8 ounce tube refrigerated biscuits

Melt butter over medium heat in a large skillet. Saute onion and garlic until tender. Add flour and milk; stir well over low heat until smooth and thickened. Add tuna, peas, salt and pepper; mix well. Transfer to a casserole dish. Top with cheddar cheese and biscuits; bake at 425 degrees for 15 minutes or until biscuits are golden brown.

Tuna Noodle Casserole

Scott made this dish a few weeks ago and I just never got around to putting it up! This was a pretty good tuna casserole, just a little beefed up from your Tuna Helper! Nothing extraordinary about it, but still yummy!

Tuna Noodle Casserole--Adapted from The Comfort Food Cookbook

Total Time: 30 Minutes

Serves 6

• 8 ounces wide egg noodles
• 2 tablespoons olive oil 
• 1/2 cup chopped yellow onion 
• 1/3 cup chopped carrot 
• 2 tablespoons all-purpose flour 
• 2 3/4 cups fat-free milk 
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper 
• 1 cup frozen peas, thawed 
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 2 (5-ounce) cans albacore tuna in water, drained and flaked 
• Cooking spray 

1. Preheat broiler.
2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

De-Lightful Tuna Casserole

This casserole was quick and easy to make-probably a new one of my favorites! I used way more mushrooms that it originally called for-but I love mushrooms! I also added green onions to the dish, since I had some extra laying around.  I didn't have any shredded cheddar, so I used mozzarella instead. I also had to use Kraft Macaroni & Cheese noodles, since I went to the gas station to buy noodles. Since I had the cheese packet, and a little less cheese than the recipe called for, I added the cheese packet. I can't complain!

De-Lightful Tuna Casserole from Taste of Home

De-Lightful Tuna Casserole

• 1 package (7 ounces) elbow macaroni
• 1 can (10-3/4 ounces) condensed cream of mushroom soup
• 1 cup sliced fresh mushrooms
• 1 cup shredded cheddar cheese
• 1 cup fat-free milk
• 1 can (6 ounces) light water packed tuna, drained and flaked
• 2 tablespoons diced pimientos
• 3 tablespoons dried minced onions
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/3 cup crushed cornflakes

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.

Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered at 350 degrees for 25-30 minutes or until bubbly.

Tuna Salad

This is an old recipe from my Gramma.  I think it is best in the summertime because it is a cold salad, but it is delicious anytime!

Tuna Salad
Small Box of Ring Pasta-cooked as directed
Can of Tuna Fish (in water)-drain as much water as possible
1 Cup Light Mayonnaise
1 Box Frozen Peas-rinsed
Seasoned Salt and Pepper to taste
Onion Salt to taste

Mix all ingredients together and refrigerate in a covered tupperware container.
**Start light with the seasonings, and add more slowly--you don't want to over do it!