Tunacurrydip Recipes

Steps:

• Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
• Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Steps:

• In a large bowl, combine the first 6 ingredients. Stir in tuna. Serve with bread or crackers.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Steps:

• Mix all the ingredients together, let the flavors blend.
• Optional add ins: green onions.
• olives, green or black, nuts.

Steps:

• In a mixing bowl break the tuna up with a fork. Toss with the onion, fresh coriander, and raisins.
• In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
• Add the curry oil to the mayonnaise, season with salt, and pepper to taste and add the lime juice. Gently mix the tuna with the seasoned mayonnaise. Serve on a bed of lettuce or in a sandwich.
• Yield: 3 to 4 servings

Steps:

• In a medium saucepan mix turmeric in 1 cup water.
• Add tuna, and season with salt.
• Place over medium-low heat, and bring to a simmer.
• Cook for 2 minutes, turning tuna cubes once.
• Remove from heat.
• Place a large sauté pan over medium heat, and add oil.
• When it shimmers, add garlic, ginger and mustard seeds.
• Cook for 2 minutes.
• Add tomatoes, shallots and chilies; cook for 1 minute.
• Add tuna, about 1/3 cup of its cooking water, coconut milk, tamarind and salt to taste.
• Stir to dissolve tamarind.
• Simmer, covered, until sauce has blended and thickened slightly, 8 to 10 minutes.

Steps:

• In a skillet set over moderate heat, warm the oil until it is hot. Add the onion and pepper and cook, stirring, for 5 minutes, or until softened. Add the garlic, gingerroot and curry powder and cook, stirring, for 2 minutes. Add the tuna, chilies and salt and cook, stirring, until heated through. Season with lemon or lime juice and toss with cilantro. Serve with rice or as a filling for flour tortillas.

Steps:

• Combine first 4 ingredients, mixing well.
• Stir in hot sauce to taste.
• Chill at least 1 hour.

Steps:

• In a small bowl, combine the first five ingredients; add tuna and mix well. Spread rolls with additional mayonnaise if desired; top each with 1/2 cup tuna mixture and lettuce.

Steps:

• Drain the tuna flakes and mix with chopped onions.
• Add the mustard, mayonnaise, curry powder and black pepper.
• Mix well.
• Arrange in a serving bowl and top with chopped chives or green onions.

Steps:

• In a small bowl, combine the first 10 ingredients. Spread over two slices of bread. Top with remaining bread.

Steps:

• In medium, microwaveable bowl, combine onions, cream cheese, tuna, curry powder, cumin and pepper sauce; mix well. Microwave, uncovered, on medium-high 1.5 - 2 minutes or until warmed through.
• Sprinkle with parsley. Serve with vegetable dippers, bread sticks or crackers.
• Hint: Prepare this dip up to a day ahead; cover and refrigerate. Heat at serving time.

Steps:

• Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.