TUNA, NOODLES, PICKLES AND CHEESE
This recipe came from my grandmother, who used peas in her version instead of pickles. My mother changed the recipe and I have altered it even more. The flavors of these ingredients blended together in what is reminiscent of a cold macaroni or potato salad will be your family's new favorite!
Provided by NERDYCHEESECAKE
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a saucepan of lightly salted water to a boil. Add the macaroni, and cook until tender, about 7 minutes. Rinse under cold running water, then drain well and pat lightly with paper towels.
- In a large bowl, stir together the macaroni, pickles, cheese, tuna, mayonnaise and mustard. Season with a splash of pickle juice, salt and pepper. Cover, and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 491.2 calories, Carbohydrate 55.4 g, Cholesterol 55.3 mg, Fat 18 g, Fiber 3.4 g, Protein 26.3 g, SaturatedFat 10 g, Sodium 1611.2 mg, Sugar 7.6 g
TUNA-NOODLE SALAD MY WAY
This is something I have been making for years for my family. Taking the fixins of a tuna sandwich and combining with pasta makes for a great lunch or side dish. Serve cold. My boys always ask for "tuna-noodle"
Provided by Vseward Chef-V
Categories Lunch/Snacks
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Boil water in a 5 quart pan and cook egg noodles to al dente.
- Drain and let cool. (I refrigerate while preparing the rest)
- Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.
- Add season salt and ground pepper and mix well.
- Taste. Add more seasoning or mayonnaise to your liking.
- Best if chilled for at least 1 hour.
- Serve cold.
TUNA AND NOODLE SALAD LIGHT
Many years ago, my friend went to Spain and brought back a fantastic tapa that was made with tuna, garlic, onions, tomatoes, garlic aioli sauce. This mixture was spread on chunks of crusty bread...OH YUM. But that is not very healthy and I wanted to revamp it a little and this is what I came up with. And honestly, it comes pretty close. It is easy and tasty. I hope you like it as much as I do.
Provided by Cooking_Muse
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse penne pasta with cold water and drain well in a colander set in the sink.
- Mix the tomato, onion, vinegar, olive oil, garlic, paprika, and salt and pepper together in a bowl. Add the cooked pasta, then flake the tuna on top. Stir to combine.
Nutrition Facts : Calories 375.6 calories, Carbohydrate 43.8 g, Cholesterol 9.4 mg, Fat 15.6 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 2.3 g, Sodium 59.9 mg, Sugar 3.4 g
TUNA NOODLE CASSEROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot.
- Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the scallion whites and sliced celery. Cook, stirring occasionally, until softened, about 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas and carrots and the mustard. Bring to a boil, then reduce the heat to medium low. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes.
- Pour the sauce over the noodles; stir in the sour cream, 1/2 cup of the cheese, the tuna and reserved cooking water. Transfer to a 1 1/2-quart baking dish.
- Melt the remaining 1 tablespoon butter. Toss with the panko, scallion greens, celery leaves and remaining 1/4 cup cheese; season with salt and pepper. Sprinkle over the casserole. Bake until golden, 15 to 20 minutes.
Nutrition Facts : Calories 500 calorie, Fat 18 grams, SaturatedFat 11 grams, Cholesterol 100 milligrams, Sodium 580 milligrams, Carbohydrate 53 grams, Fiber 4 grams, Protein 30 grams
QUICK N EASY TUNA AND NOODLES
If your looking for a fast and easy meal here is one that's tasty. Great served with buttered bread a side of green beans and a cold glass of milk. This is very filling and very cheap meal to make.
Provided by Cookin In Texas
Categories One Dish Meal
Time 25m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Boil noodles according to the directions on package. Drain noodles then place back into pot.
- Add to the noodles drained tuna, cream of chicken soup,butter,salt and pepper.
- Stir till mixed and put back on stove and heat.
- once heated serve.
Nutrition Facts : Calories 306.7, Fat 9.1, SaturatedFat 2.9, Cholesterol 63.2, Sodium 709.5, Carbohydrate 38.6, Fiber 1.5, Sugar 1.3, Protein 16.9
THE BEST TUNA SALAD
While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.
CHEF JOHN'S TUNA NOODLE CASSEROLE
I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup--but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.
Provided by Chef John
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9x13-inch casserole dish.
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Saute onion with 1/2 teaspoon kosher salt until it starts to soften up and turn translucent, 3 to 4 minutes. Add the flour, and cook, stirring, for 3 minutes, reducing heat if needed.
- Pour in cold milk and whisk for 1 minute. Raise heat to medium-high and cook, stirring often, until the sauce thickens and comes to a simmer. Remove from heat, whisk in Cheddar cheese, and reserve until needed.
- Fill a large pot with water and remaining salt and bring to a rapid boil. Cook egg noodles for 5 minutes. Drain well and add to a large mixing bowl. Stir in the reserved sauce, followed by tuna, peas, cayenne, black pepper, and Worcestershire sauce. Mix with a spatula until evenly combined.
- Pour the mixture into the prepared dish. Mix bread crumbs, Parmigiano-Reggiano cheese, and olive oil together in a small bowl until combined and resembling wet sand. Sprinkle evenly over the casserole.
- Bake in the center of the preheated oven until browned and bubbly, about 30 minutes. Let sit for 10 minutes before cutting and serving.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 46.2 g, Cholesterol 86 mg, Fat 22.8 g, Fiber 2.6 g, Protein 29.7 g, SaturatedFat 10.4 g, Sodium 808.5 mg, Sugar 8.3 g
BEST EVER TUNA NOODLE CASSEROLE
This is a recipe my entire family loves! It's requested at least once a week and for Birthday suppers. The recipe came from the mother of one of my childhood friends, who made some of the best food. If I'm making a double batch, I make it with cream of chicken and celery soups together.
Provided by Bread n Butter
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 228.2, Fat 9.4, SaturatedFat 3.6, Cholesterol 45.7, Sodium 746.8, Carbohydrate 19.1, Fiber 1.1, Sugar 1.7, Protein 16.3
TUNA AND NOODLES
I have loved this recipe since I was a child. I learned this from my mother and I hope everyone will enjoy. This is also a pretty simple recipe so it won't take long to make.
Provided by Axel of the flames
Categories Low Cholesterol
Time 8m
Yield 5 Bowls, 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat water to it's boiling point.
- Once boiling, place pasta or noodle in water and boil for 6 minutes.
- Strain noodles and place back in original pot.
- Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
- Then, enjoy!
COLD TUNA & SHELLS SALAD
Tuna noodle salad! It's pretty simple easy and straight forward. Great for the summer, pot lucks, a complete meal or a side.I've been making this for about ten years it was one of my girlfriends recipes but every time she see me she wants me to make it. she says she can't do it right anymore so she passed it down to me. you can use any mayo you like, (I recommend Miracle Whip because it just doesn't taste right to me with other mayos).
Provided by Shellflutterby
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook the the pasta noodles, drain and set in the fridge to chill. Don't worry about them sticking together they'll separate once you start mixing (spread them out on a cook sheet for less sticking and for a quick chill put them in the freezer for about 10 minutes).
- Cut up the cheese into bite size pieces and set a side.
- Drain the tuna and set aside.
- In a large (about 4-qt) bowl divide the pasta in half and mix in 1/2 the tuna, cheese, mayo and pickle relish.
- After it's well mixed add the rest of the ingredients leaving out the paprika.
- Once everything is mixed well add the paprika (it's just for color).
- Depending on your taste you might want to add more mayo, paprika, or pickle relish.
- I usually add more mayo the next day. Chill for 10-20 minutes in the fridge and serve.
Nutrition Facts : Calories 294.4, Fat 15.1, SaturatedFat 7.4, Cholesterol 72.8, Sodium 266.2, Carbohydrate 4.4, Fiber 0.6, Sugar 1.1, Protein 33.8
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