Creamed Tuna Fish On A Shingle Recipes

Steps:

• Thaw frozen peas in a collendar.
• Melt the margarine in a saucepan.
• Add the flour and blend.
• Add the milk, stirring constantly to prevent clumping and stir until creamy.
• Add the tuna, peas, salt and pepper and warm through.
• As the tuna is warming, toast bread.
• After toasted, cut in triangles and spoon tuna mixture over the toast.

Steps:

• Melt butter over med heat in small sauce pan.
• Add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden).
• Add milk slowly, stirring in between each addition till all is smooth and not curdled looking.
• Add salt and pepper.
• Lastly, add the tuna fish and bring to a low boil. If sauce is too thick for your liking, add more milk -- too thin, add more flour.
• *sauce will thicken a bit as it simmers*.
• I like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.
• Toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.
• Grate desired amount of cheese on top and serve!

Steps:

• In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.
• Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

Steps:

• Place the assorted sliced radishes in a medium mixing bowl with the mint, cilantro and radish sprouts. Add the yuzu juice and mirin and toss until well combined. Divide the salad equally to the center of 4 chilled plates. Shingle 4 slices of tuna over each mound of salad. Drizzle some Wasabi-Yuzu around the radish salad on each plate. Finish by sprinkling a light amount of sea salt over the tuna slices.
• Combine all the ingredients in the cup of a hand-held blender. Blend until smooth.
• 1/2 cup (leftover sauce can be reserved for another use)

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onions, sugar, cinnamon and red pepper flakes and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and the vinegar. Taste and season with salt and pepper. Stir in the mint and chopped parsley just before serving.
• Heat the grill to high for direct grilling. Brush the tuna on both sides with the canola oil and sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 2 minutes each side.
• Slice the tuna steaks thickly across the grain and shingle them on a serving platter. Spoon the onion mixture down the center. Keep at room temperature about 15 minutes before serving.

Steps:

• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
• Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
• Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
• Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
• Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

Steps:

• Cook rice in boiling water for 10 minutes then drain thoroughly.
• Heat oil in large frying pan and saute onion and green pepper with the curry powder for 5 minutes.
• Add peanuts, apple juice, salt, pepper, diced apple, lemon juice and sugar and bring to a boil.
• Add rice and tuna and simmer uncovered for 10 minutes stirring frequently.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
• Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
• Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

Steps:

• In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.
• Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.

Steps:

• Boil spaghetti for 10 minutes. Drain.
• Spray frying pan with nonstick cooking spray. Saute pepper and onion until softened slightly. Season with salt and pepper.
• Mix together onion, pepper, tuna, spaghetti, soup, and milk. Add to greased casserole dish.
• Top mixture with chips.
• Bake at 375 for 35 minutes.

Steps:

• Heat oven to 200 degrees.
• Heat a skillet on your stove to medium high.
• Grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).
• Add oil to the pan. When it's very hot, add the tuna steaks, pepper side down. Cook for 1-2 minutes per side, until seared but still rare in the center. Remove from the pan and keep warm on a plate, tented with foil, in a 200 degree oven.
• In the medium-high pan where you seared the tuna (or chicken), add butter, onion, ginger and garlic. Sautee for a minute, just until the garlic becomes translucent (don't let it brown).
• Add shiitakes and cook, without stirring, until they brown slightly. Add the soy sauce and cream. Let it cook until it thickens enough to coat the back of a spoon. Add the lime juice and cilantro.
• Serve tuna, fish or chicken hot atop a bed of greens. Add wasabi mashed potatoes alongside. Top all with the sauce, and garnish with cilantro or chive sprigs.

Steps:

• Combine first 3 ingredients in saucepan over medium low heat.
• Cook rice according to manufacturer's directions.
• Serve sauce over rice.

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Steps:

• In a bowl, combine tuna, peas, celery and onions. In another bowl, combine mayonnaise, lemon juice, soy sauce, curry powder and garlic powder; stir into tuna mixture. stir in almonds; top with noodles. Serve on lettuce if desired.

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

Steps:

• Stir tuna, Cheddar cheese, diced jalapeno, mayonnaise, relish, lemon juice, and pepper together in a bowl. Spread tuna mixture on a slice of toast and top with remaining slice to make a sandwich.

Steps:

• 1. Bring a large pot of generously salted water to a boil. Add pasta and set timer for time length designated on box.
• 2. In a separate pan, heat butter until fully melted over medium-low heat. Once melted, add in flour, salt, pepper, and paprika, stirring rapidly with a whisk. Once mixture develops into a thick cream, begin to add milk slowly, continuing to whisk until all milk is added. Stir regularly while allowing sauce to simmer.
• 3. Thoroughly drain tuna. Crumble and then add it to the sauce, continuing to stir regularly.
• 4. Once pasta is done, drain and add to the tuna sauce. Stir and serve while still hot!