Albacore Tuna Spread Recipes

Steps:

• For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth. For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.
• Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.

Steps:

• Combine the tuna, capers, celery, walnuts, olive oil, vinegar, olives, parsley and lemon juice in a medium bowl and season with salt and pepper. Top the crackers with the tuna mixture and serve.
• From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.

Steps:

• Combine cream cheese and mayonnaise in a small bowl.
• Stir in tuna and combine well.
• Add remaining ingredients. Cover and chill until ready to serve.

Steps:

• Drain Tuna , sqeezing out water.
• Mash the tuna in a small bowl and add the rest of the ingredients. Serve on bread or toast.

Steps:

• Flavored mayonnaise is easy to make, and it lends added appeal to any sandwich. Here, sesame oil, soy sauce, ginger and green onions give the spread an Asian flair. Mix first 5 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Sprinkle tuna with salt and pepper. Heat vegetable oil in heavy large skillet over medium-high heat. Add tuna and cook to desired doneness, about 2 minutes per side for medium-rare.
• Spread mayonnaise mixture over 1 side of each bread slice. Top 4 bread slices with cucumber, radishes, then avocado, dividing equally. Sprinkle with salt and pepper. Top with tuna steaks. Place remaining bread slices, mayonnaise side down, atop tuna. Cut sandwiches in half and serve immediately.

Steps:

• Heat butter in a 3 Quart sauce pan.
• Add onions and garlic and sauté until tender. Add heavy cream and reduce by ½.
• When sauce is reduced, add jalapenos, salt and pepper, mix thoroughly.
• *Place whole jalapenos on the grill at the time you put the fish fillets on. Grill jalapenos just until the skin starts to lightly char, then flip and do the same to the other side. Once both sides have been roasted, pull jalapenos off the grill until time of service.
• Lightly sprinkle salt & pepper over fish fillets. Drizzle melted butter over fillets & spread to cover top side of fillets (to prevent sticking when cooking). Place fillets on the grill. Grill to desired temperature or until internal temperature of 135°-140° is reached, place on serving plate.
• Place sauce on top of fish and garnish with crispy bacon and grilled jalapeno.

Steps:

• Mix well.
• Serve with whatever you please!:).

Steps:

• In a large bowl, combine the pineapple, tuna, apple, celery, raisins and almonds. Combine mayonnaise and lemon juice; stir into tuna mixture. Spread on bread or serve on lettuce-lined plates.

Steps:

• Place the tuna, dill, hot sauce, garlic, and lemon juice in a 3 cup food processor.
• Puree for 20 seconds. Using a rubber spatula, scraping down the sides of the bowl.
• Add the sour cream, mayonnaise, salt, and pepper, and puree for another 30 seconds. Garnish with fresh dill and lemon wedge, and serve.
• Tip: Store this spread in an airtight container. It will keep its freshness for 2 days.