Tuna Creole Recipes

Steps:

• Cook and stir celery and onion in butter in large skillet on medium heat until crisp-tender. Add flour; stir until well blended.
• Add tomatoes, tuna, VELVEETA and basil; cook until VELVEETA is completely melted, stirring occasionally.
• Serve over the rice.

Steps:

• 1. Slice the onions top to bottom about 1/3 inch apart. Saute the onions until soft (the consistency of an onion in an onion ring)
• 2. To the onions add the can of tomatoes, the pepper, garlic salt and the bay leaves. Stir up and cover pan. Let simmer low for 15 minutes, in order to develop the flavors.
• 3. At this point taste. If the tomatoes seem bitter, add a very small pinch of sugar. Add the sliced olives and cover again with another 5 minute simmer (to soften the olives and pull out the flavor) Remove bay leaves and serve.

Steps:

• Sauté the vegetables in the oil. Mix in the tomato sauce, stewed tomatoes and seasonings and simmer for 15 minutes. Add the tuna and heat thoroughly. Serve over rice.

Steps:

• Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
• Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

Steps:

• Preheat broiler. Brush tops of mushroom caps with 1 tablespoon oil and place on a baking sheet. Broil until almost tender, 3-4 minutes per side. Place cap-sides down on baking sheet.
• Meanwhile, in a medium skillet, heat 2 tablespoons butter and saute the pepper, carrot and onion until softened, about 5 minutes. Stir in the Cajun seasoning and remaining 2 tablespoons butter; stir until melted.
• Remove from heat and stir in the breadcrumbs until well coated. Gently mix in the tuna.
• Fill mushroom caps with tuna mixture and top with 2 tablespoons cheese each. Broil until cheese melts.