Editor’s note
The following abstract describes a publication that is available for purchase or as a downloadable PDF.

Sarah Wood
Assistant Extension Professor, Department of Health Sciences

Easy-to-prepare recipes using tuna as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.

Topics

• Canned food
• Food pantry
• SNAP
• Tuna
• Recipes
• Healthy eating
• Food preparation
• Cooking tips

Recipes

• Tuna Cucumber Salad
• Creamy Tuna Noodles
• Oven-Toasted Tuna Melt
• Tuna and Bean Wrap

Pages

• 4

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Tuna Cucumber Salad

Yield: 8 Servings

Ingredients

• 3 cans (5 ounces each) tuna in water, drained
• 1 cup carrot, peeled and grated (about 2 medium carrots)
• 2 cups cucumber, diced
• 1 can (15 ounces) peas, drained
• 3/4 cup Italian dressing

Directions

1. Wash hands and surfaces.
2. Place drained tuna in a medium bowl. Use fork to break apart chunks of tuna.
3. Add carrot, cucumber, peas and salad dressing. Mix well.
4. Serve immediately or refrigerate until ready to serve.
5. Refrigerate leftovers immediately.

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Creamy Tuna Noodles

Yield: 6 Servings

Ingredients

• 1 can (5 ounces) tuna, drained
• 1 teaspoon dried parsley
• 1/2 cup shredded cheddar cheese
• 1 can (10.75 ounces) condensed cream of broccoli soup
• 1/2 cup milk or water
• 4 cups cooked noodles of choice
• 1 can (15 ounces) mixed vegetables, drained

Directions

1. Wash hands and surfaces.
2. Combine tuna, parsley, cheese, soup and milk (or water) in a saucepan. Stir over medium heat until hot; add more milk (or water) if sauce is too thick.
3. Toss sauce, cooked pasta and can of mixed vegetables until coated.
4. Serve hot and refrigerate leftovers immediately.
5. Refrigerate leftovers.

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Oven-Toasted Tuna Melt

Yield: 4 Servings

Ingredients

• 2 cans (5 ounces each) tuna
• 4 medium celery stalks, chopped
• 1/2 cup diced American cheese
• 1/2 cup light mayonnaise
• 2 tablespoons minced onion
• 8 whole-wheat bread slices

Directions

1. Wash hands and surfaces.
2. Preheat oven to 350 degrees F.
3. Drain tuna and break the meat apart with a fork.
4. Wash and chop the celery.
5. Mix tuna, celery, diced cheese, light mayonnaise and onion into a medium mixing bowl with a wooden spoon.
6. Spread tuna mixture on four pieces of the whole-wheat bread and place a single slice of bread on top of each (making a total of four sandwiches).
7. Put each sandwich on a square of aluminum foil, and then wrap the foil around the sandwiches, folding edges securely.
8. Bake about 20 minutes or until hot in the middle. Cool slightly before serving.
9. Refrigerate leftovers immediately.

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Tuna and Bean Wrap

Yield: 4 Servings

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (12 ounces) tuna in water, drained
• 1 can (15 ounces) diced tomatoes, well drained
• Salt and pepper, to taste
• 4 large tortilla shells (can substitute wraps, lettuce, or bread)
• 2 cups spinach or lettuce

Directions

1. Wash hands and surfaces.
2. In a large bowl, combine beans, tuna and tomatoes. Toss gently, being careful to keep tuna in bite-size pieces; season with salt and pepper.
3. Line shell or wrap with lettuce or spinach and spoon tuna salad into tortilla. Heat if desired or serve cold.
4. Refrigerate leftovers immediately.

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