Tuna Asparagus Bake Recipes

Steps:

• Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours., Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.

Steps:

• Preheat oven to 180 degrees.
• Place drained tuna in square casserole, spread asparagus spears over tuna.
• Beat eggs add cheese and cream, mix together and pour over tuna and asparagus.
• cook for 45minutes until top a golden brown -- .

Steps:

• In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
• Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

Steps:

• Cook asparagus to your taste and drain, reserving liquid.
• Arrange asparagus on a platter, break tuna into chunks and arrange over asparagus, and keep warm.
• In saucepan melt butter, stir in four,and cook 2 minutes.
• Measure reserved asparagus liquid; if necessary add hot water to make 1 cup.
• Add to flour mixture, stirring constantly.
• Add fresh lemon juice, salt and hot pepper sauce.
• Simmer, stirring, until thickened and bubbly.
• Stir in sour cream and pour over asparagus and tuna.

Steps:

• Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
• Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
• Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
• Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.

Steps:

• Place bechamel/white sauce and can of asparagus soup in a saucepan and heat together over low to medium heat with curry powder and nutmeg, season with salt and pepper.
• Add approx ½ cup of the cheese and stir in thoroughly.
• Heat pasta until cooked.
• Place tuna, cooked pasta, sauce, canned asparagus, canned corn in a baking dish and mix thoroughly.
• Sprinkle remaining cheese on top and heat in oven on approx 180oC until cheese has melted and browned slightly (approx 20 minutes).
• You could also use breadcrumbs with the cheese on top if you prefer.

Steps:

• Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
• Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Steps:

• Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes.
• Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.