Crunchy Ranch Tuna Pasta Recipes
TASTY TUNA PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
- Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 54.3 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 5.5 g, Protein 21.8 g, SaturatedFat 6.8 g, Sodium 765.7 mg, Sugar 7.1 g
CRUNCHY CURRY TUNA SANDWICH
Steps:
- Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 39.2 g, Cholesterol 21.5 mg, Fat 12.2 g, Fiber 3.6 g, Protein 22.9 g, SaturatedFat 2 g, Sodium 575.9 mg, Sugar 10 g
CRUNCHY TUNA CASSEROLE
15 minutes is all it takes to ready this tasty recipe for the oven. Perfect for busy weeknights, our Crunchy Tuna Casserole is so simple and so savory.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare Dinner as directed on package. Stir in soup, milk, tuna, celery and paprika.
- Spoon into 2-qt. casserole; top with crushed chips.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 980 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 4 g, Protein 18 g
TUNA CRUNCH SANDWICHES
A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).
Provided by J. Kenji López-Alt
Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course
Time 5m
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
- Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
- When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.
TUNA PASTA BAKE WITH CORN CHIP CRUNCHY TOPPING
This kid friendly tuna bake is easy to make. I had my 3 year old help make the topping and he thought it was delicious!
Provided by mum to liam
Categories Tuna
Time 35m
Yield 1 pasta bake, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in plenty of boiling salted water for 10 minutes or until al dente(firm to bite). Drain and rinse through cold water.
- Stir Condensed Cream of Celery soup through pasta. Carefully fold in tuna chunks, cheese and parsley.
- Pour into oven proof dish. Sprinkle topping on top.
- Bake at 190 degrees celsius on fan bake for 20-25 minutes or until heated through and topping is golden.
- Serve with grilled tomatoes and tossed salad. Enjoy!
Nutrition Facts : Calories 489.7, Fat 16.4, SaturatedFat 8, Cholesterol 61.2, Sodium 1462.3, Carbohydrate 48.5, Fiber 2.4, Sugar 2.3, Protein 35.5
CRUNCHY RANCH TUNA PASTA
French-fried onions add flavorful crunch, and the ranch dressing and sour cream add extra flavor. This will become one of your favorites!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- In 10-inch skillet, stir together uncooked pasta and sauce mix (from Tuna Helper box), hot water, milk and tuna. Heat to boiling over high heat, stirring occasionally.
- Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender.
- Stir in dressing and sour cream. Sprinkle with onions.
Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 6 g, TransFat 2 g
RANCH TUNA PASTA SALAD
Steps:
- Boil macaroni until al dente. Add frozen peas just at the end to thaw them out. Chop onion, celery, and tomato; add to large bowl and set aside. Drain tuna and add to vegetables.
- Drain noodles and peas, rinse with cold water. Add to vegetable bowl and mix together. Pour in ranch dressing mix, and add mayo. Mix well. Refrigerate until cold.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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