Toasty Tuna Torpedoes Recipes

Steps:

• Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.
• Toast the bread under the grill until it's nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.
• Slice in half, sprinkle with paprika and tuck in.

Steps:

• Combine the tuna, cheese, pickle and onion in a bowl and stir.
• Add the mustard and salad dressing.
• Open the hot dog buns and stuff with the tuna mixture.
• Wrap in foil.
• Bake in a 350 degree oven for 15 minutes.
• Cool each sandwich slightly before unwrapping.

Steps:

• Mix tuna, mayonnaise, pickle relish, onion, celery, lemon juice, and garlic salt together in a bowl. Lay 1 lettuce leaf on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling in a burrito-style.

Steps:

• Heat the oil in a frying pan and saute the onions until slightly golden.
• Break up the tuna in a bowl and stir into the onions.
• Saute the onions and tuna together for ten minutes. Make sure to stir so that the ingredients don't burn.
• Meanwhile toast the bread and spread with margarine.
• Divide the tuna mixture onto five pieces of toast and place the remaining five slices of toast on top.
• Cut in half and serve with a green salad.
• For the variation add the grated cheese at step 3 and allow to melt. Then continue the steps, this will give you tuna melts.

Steps:

• Heat oven to 400°F.
• Mix cream cheese spread and dressing in medium bowl until blended. Stir in tuna, celery and onions.
• Place toast slices in single layer on baking sheet. Spoon tuna mixture evenly onto toast slices; sprinkle with cheddar.
• Bake 5 min. or until Cheddar is melted.

Steps:

• Heat oil in a medium pan over low heat. Cook onion until golden brown, about 30 minutes. (Add 1 to 2 tablespoons water if onions stick.) Add 1/4 teaspoon sea salt; set aside. Place a grater over a bowl. Rub cut surfaces of tomatoes across grater. Discard skins. Add remaining ¼ tsp salt. Spread grated tomato over toasts (about 1 teaspoon per toast). Top with onion and tuna. Garnish with chives.

Steps:

• Combine equal parts Voyant Chai Cream Liqueur and Jagermeister in cocktail shaker with ice.
• Shake well
• Strain into a shot glass.