Nonos Tuna Appetizer Recipes

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ELOUISES' TUNA CASSEROLE- NO NOODLES

My "other mother", Elouise Stone, gave me this recipe when I was a starving college student. Now after 30+ years, my kids and grandkids are keeping the tradition alive! Simple, satisfying, and inexpensive. I use either plain or vinegar flavored thin potato chips.

Provided by Kizzikate

Categories     Tuna

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4



Elouises' Tuna Casserole- No Noodles image

Steps:

  • Place soup in a small saucepan, stir in 1/2 cup water. Heat over medium-low heat until heated through, stirring occasionally.
  • Meanwhile, cover bottom of a 1 1/2 quart casserole dish with chips. Sprinkle with 1 can of drained tuna. Top with another layer of chips. Top this with 1/2 of the heated soup.
  • Add another layer of tuna, then the remaining chips. Pour remaining soup over all, and poke a few holes to allow soup to seep inches Sprinkle with paprika.
  • Bake, covered, for 20 minutes at 350%. Uncover, bake an additional 10 minutes.

Nutrition Facts : Calories 386.7, Fat 20.1, SaturatedFat 5.7, Cholesterol 33.7, Sodium 1076.1, Carbohydrate 26.6, Fiber 2.3, Sugar 2.8, Protein 25.5

2 (6 ounce) cans chunk light tuna, packed in water, and drained
1 (10 1/2 ounce) can cream of celery soup
6 ounces potato chips, lightly crushed
paprika (to garnish) (optional)

NO-MAYO TUNA SALAD

This is my Mom's recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner. Serve on bread or lettuce.

Provided by CCOVEY

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7



No-Mayo Tuna Salad image

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
  • Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 7.4 g, Cholesterol 167.6 mg, Fat 4.5 g, Fiber 0.3 g, Protein 16.1 g, SaturatedFat 1.4 g, Sodium 470.3 mg, Sugar 7 g

5 eggs
1 ¼ cups bread and butter pickles
2 (5 ounce) cans tuna, drained
3 stalks celery, chopped
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon sweet pickle juice

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