Tunacheeseandketchupomelette Recipes

Steps:

• Bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to less than al dente, 5 to 6 minutes. Drain and drizzle with a touch of oil to keep the pasta loose.
• In a large bowl, flake the tuna and add the herbs (reserving a tablespoon or 2 for breadcrumbs), onions, mustard, celery, lemon juice, EVOO and some salt and pepper. Add the pasta and combine well. Transfer to a baking dish or large casserole dish.
• In a medium saucepot, melt 4 tablespoons of butter. Whisk in the flour and cook 1 minute. Then whisk in the milk and season with salt and pepper, thicken to coat the back of a spoon. Stir in the Cheddar in a figure-eight motion. Pour the sauce evenly over the pasta and tuna. Gently combine with a spoon to settle the sauce. Cool and store for a make-ahead meal.
• Melt the remaining 4 tablespoons of butter in a small pan and add the breadcrumbs and reserved herbs, toss to evenly distribute the butter, remove from heat and transfer to airtight container.
• To prepare, preheat the oven to 400 degrees F and bring the casserole to room temperature. Top the casserole with breadcrumbs and Parm cheese. Bake until golden and hot through.

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

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:

• Mix the cream of chicken, mayonnaise and milk together in a large bowl.
• Add the diced celery and onion.
• Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
• Salt and pepper to your taste.
• Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.

Steps:

• in a small bowl mix the egg well with a dash of water or milk (as you like it).
• add salt and pepper.
• melt the fat in small/medium non- stick frying pan.
• when it is hot-pour egg in and fry first side (prepare as you would a regular omlette).
• now work fast: after turning omlette over, sprinkle the tuna over half the area,squirt some ketchup over the whole area then place slice (or more) of cheese (you can use any type you like or grate some from a chunk) over the tuna.
• fold "empty" half over the tuna+cheese and press lightly.
• You can flip it over again if you like it well done.
• remove to plate and enjoy with a nice green salad and fresh bread.

Steps:

• In a large skillet, saute the mushrooms, olives, onion and garlic in butter. In a bowl, lightly beat the eggs and milk; pour over vegetables. Cook over medium heat; as eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are nearly set, sprinkle with tuna, seasonings and cheese. Remove from the heat; let stand for 1-2 minutes or until cheese is melted. Cut into wedges.