Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
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
Tuna Cucumber Salad
Yield: 8 Servings
Ingredients
- Three 5-ounce cans tuna in water, drained
- 1 cup carrot, peeled and grated (about 2 medium carrots)
- 2 cups cucumber, diced
- One 15-ounce can peas, drained
- 3/4 cup Italian dressing
Directions
- Wash hands and surfaces.
- In a medium bowl, place drained tuna. Use fork to break apart chunks of tuna.
- Add carrot, cucumber, peas and salad dressing. Mix well.
- Serve immediately or refrigerate until ready to serve.
- Refrigerate leftovers immediately.
Creamy Tuna Noodles
Yield: 6 Servings
Ingredients
- One 5-ounce can tuna, drained
- 1 teaspoon dried parsley
- 1/2 cup shredded cheddar cheese
- One 10.75-ounce can condensed cream of broccoli soup
- 1/2 cup milk or water
- 4 cups cooked noodles of choice
- One 15-ounce can mixed vegetables, drained
Directions
- Wash hands and surfaces.
- In a saucepan, combine tuna, parsley, cheese, soup and milk (or water). Over medium heat, stir until hot; add more milk (or water) if sauce is too thick.
- Toss sauce, cooked pasta and can of mixed vegetables until coated.
- Serve hot and refrigerate leftovers immediately.
Oven-Toasted Tuna Melt
Yield: 4 Servings
Ingredients
- Two 5-ounce cans 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
- Wash hands and surfaces.
- Preheat oven to 350 F.
- Drain tuna and break the meat apart with a fork.
- Wash and chop the celery.
- In a medium mixing bowl, use a wooden spoon to mix tuna, celery, diced cheese, mayonnaise and onion.
- Spread tuna mixture on 4 pieces of whole-wheat bread and place a single slice of bread on top of each (making a total of 4 sandwiches).
- Put each sandwich on a square of aluminum foil, and then wrap the foil around the sandwiches, folding edges securely.
- Bake about 20 minutes or until hot in the middle. Cool slightly before serving.
- Refrigerate leftovers immediately.
Tuna and Bean Wrap
Yield: 4 Servings
Ingredients
- One 15-ounce can black beans, rinsed and drained
- One 12-ounce can tuna in water, drained
- One 15-ounce can 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
- Wash hands and surfaces.
- 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.
- Line shell or wrap with lettuce or spinach, and spoon tuna salad into tortilla. Heat if desired or serve cold.
- Refrigerate leftovers immediately.