Tuna Rice Puff Recipes

Steps:

• Pour water and milk into medium saucepan. Bring to boil on medium heat.
• Add tuna, rice and parsley; mix well. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed.
• Stir in VELVEETA until melted.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. (See Cook's Note.)
• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt, and pepper; cook and stir for 2 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook, stirring frequently, until mixture has thickened slightly, about 3 minutes. Remove from heat.
• Whisk the egg yolks slightly in a medium bowl. Gradually pour a steady stream of the hot milk mixture into the egg yolks, whisking constantly, until you have whisked in about half of the milk mixture. Return the egg yolk mixture to the saucepan with the remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly. Remove from heat. Stir the rice, tuna, onion, and lemon juice into the milk mixture.
• Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.
• Gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.
• Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.

Steps:

• Heat to boiling 1 cup water and 1/2 cup b utter.
• Stir in 1 cup flour and 1/4 teaspoon salt.
• Stir all together until mixture leaves pan and forms a ball (about 1 minute).
• Take off heat and cool, beat in 4 eggs, one at a time.
• Beat mixture until smooth and glossy.
• Drop by spoonfuls on ungreased cookie sheet {1/2 teaspoon batter 2 inches apart).
• Bake in 450°F oven 15-20 minutes.
• Cool and split in halves.
• Fill with tuna fish salad.
• Makes 50-75 puffs.

Steps:

• Shell: Combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg.
• Press into bottom and sides of lightly buttered pie dish.
• Filling: Layer can of drained and flaked tuna evenly over rice shell.
• Combine 3 beaten eggs, milk,grated cheese, onion and marjoram.
• Pour over tuna.
• Bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.

Steps:

• In a small bowl, combine 1/4 cup mayonnaise, green pepper, onion, mustard and Worcestershire sauce; stir in tuna. Spread over each bun half; top each with a tomato slice. Arrange sandwiches on a baking sheet., In another bowl, combine the cheese and remaining mayonnaise; spoon cheese mixture over tomato. Bake at 400° for 11-13 minutes or until topping is puffy and golden brown.

Steps:

• The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you're using them.
• Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.