TUNA! Tuna Chowder (1973) 4 strips of bacon (cut up) 4 onions, chopped 4 potatoes, diced 1 cup of water 1 lb. fresh tuna cut ½ inch cubes 3 cups of milk 1/8 lb. butter or margarine Fresh ground pepper and salt to taste Lots of parsley Fry bacon, then sauté onions; add potatoes and water; simmer and stir frequently until tender. Add cubed tuna and cook until turns white or tender (about 5 minutes). Add milk and butter and seasonings; cook ½ hour, but stir often and with a very low flame. Heat and serve piping hot. (Serves 6) Sweet & Sour Tuna (Chinese Style) (1969) 3 tbsp. butter or margarine 1 No. 2 can crushed pineapple, drained 1 cup pineapple juice, drained from crushed pineapple 1 1/3 cups green peppers, diced 2 tbsp. cornstarch 2 tsp. soy sauce 2 tbsp. lemon juice ½ cup sugar 1½ cups strained chicken broth 2 x 7oz cans solid pack tuna, drained ½ tsp. salt Dash freshly ground pepper (optional) Chinese noodles (fresh preferred) Melt butter over low heat. Add pineapple and sauté 5 minutes. Add ½ cup pineapple juice and green pepper. Cover and cook over low heat 10 minutes. Meanwhile, combine cornstarch with remaining juice, mixing until smooth. Add cornstarch mixture, soy sauce, lemon juice, sugar and bouillon to pineapple/green pepper mixture. Cook over medium heat until thickened; stir constantly. Add tuna which has been broken into large pieces, and salt and pepper. Cook until thoroughly heated. Serve over crisp Chinese noodles. (Serves 6) Tuna Cheese Roll Ups (1991) 1 large can Bumble Bee tuna 2 tbsp. margarine 2 tbsp. chopped onion 2 tbsp. all purpose flour ½ cup milk ¾ cup grated cheese 1 can (10 count) refrigerated biscuits Grated cheese for garnish. Preheat oven to 400 degrees. Melt margarine in saucepan and cook onion until tender. Add flour and blend. Add milk gradually and cook, stirring constantly, until thick. Add cheese and heat until melted. Add tuna and stir.
Separate biscuits. Roll out each biscuit on a floured surface. Press each into a small ungreased muffin cup. Fill with tuna mixture and sprinkle top with grated cheese. Bake for 20 25 minutes. (Makes 10) Tuna Puffs (1987) 1 cup water ½ cup butter 1 cup all purpose flour 4 eggs In small saucepan, heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about 1 minute) Remove from heat and beat in eggs, all at once. Continue beating until mixture is smooth. Drop slightly rounded teaspoons of dough onto ungreased baking sheet. Bake for 25 35 minutes or until puffed and golden. Set aside to cool. (Makes about 60 puffs) Filling: 1 x 7oz can Bumble Bee tuna ¼ cup mayonnaise 2 green onions, minced 2 medium sweet pickles, diced ¼ cup celery, minced ½ carrot, grated ¼ cup grated cheese Salt Drain tuna. Combine all ingredients in medium mixing bowl more mayonnaise may be added to make a creamier filling. Mix well. Chill. To serve: Slice off top of puff and fill with tuna mixture. Tuna Mousse (1991) 1 can Bumble Bee light tuna, drained and flaked ¼ oz. plain unflavored gelatin ½ cup vegetable bouillon ½ cup shredded cheese 2 tbsp. lemon juice ½ cup mayonnaise ¼ cup milk 2 tbsp. chopped parsley 1 tbsp. chopped green onion 1 tsp. prepared mustard. Dissolve gelatin in boiling bouillon; stir well. Add remaining ingredients. Beat well. (if available, run through food processor using chopping blades) Pour into mold or bow. Chill until set. Serve plain or as a spread. Tuna Cheese Fondue (1975) 8 slices buttered bread, cut in half 1½ cups cheese, grated or cut in small pieces 4 eggs, beaten 1 x 13 oz. can tuna 3 cups milk ½ teaspoon Worcestershire sauce ½ teaspoon salt 1/8 teaspoon pepper
Heat oven to 350 degrees (moderate). Use shallow baking dish about 8 to 12 inches in size. Place the bread in the dish and spread cheese over bread. Mix eggs, milk, tuna and seasonings and put this mixture over bread. Bake for 30 minutes, or until fondue is puffy and brown. If you wish, you can let this dish stand for as long as 45 minutes before starting to bake it. (Serves 8) Tuna Quiche (1991) 1 pie crust 1 x 6 ½ oz. can Bumble Bee water packed tuna, drained 1½ cup Cheddar cheese, grated ¼ cup minced onions 2 eggs, beaten 1 cup evaporated milk 1 tbsp. lemon juice 1 green onion, finely chopped ¾ tsp. garlic salt 1/8 tsp. pepper Bake pie shell until partially done. Remove from oven and distribute tuna over the bottom of pie shell. Sprinkle cheese and onion over the tuna. Beat together eggs, milk, lemon juice, and seasonings. Pour over tuna mixture. Bake for 15 minutes at 450. Reduce heat to 350 and bake for 12 to 15 minutes or until top is golden brown. (Serves 6) Tuna Croquettes (1923) 1 can flaked tuna ½ cup cracker crumbs or bread crumbs 1 egg Salt and pepper Mix the ingredients and mold into oblong shape. Fry in a frying pan without much lard, turning twice to make them three sided. Tuna Boats (1941) 1 x 7oz can tuna 1 package potato chips (rolled to crumbs) 1 x 10 ½ oz. can mushroom soup. 2 pimentos, chopped 3 tbsp. grated Parmesan cheese 2 tbsp. tapioca 1/8 tsp. pepper 1 green onion top minced 5 medium squash (zucchini) Combine all ingredients. Boil squash whole (do not cut stem ends off). Cut in half and remove seeds; pulp and add to mixture. Refill squash and sprinkle Parmesan cheese over top. Bake in 325 oven 20 minutes. (Serves 10) Tuna Salad (1985) 3 green scallions, chopped 1/3 cucumber, chopped ¼ red bell pepper, chopped 1 stalk celery, chopped 2 cans tuna 2 hardboiled eggs
Chopped cashew nuts Chopped green olives Chopped black olives 2 dill pickles, chopped 5 or more watermelon rind pickles, chopped ½ apple, chopped 1 small box raisins Caraway seeded cheese, cubed Avocado, if desired. Add mayonnaise to cover all ingredients and mix well. (Serves 6) Hot Tuna Fish Ring (1934) 1 can tuna 2 eggs 2 cups milk 1 cup cracker crumbs 1 tsp. salt 1/8 tsp. pepper Beat eggs. Add tuna and other ingredients. Pour into buttered ring mold. Set in pan of water and bake in moderate oven for 25 minutes or until firm. Turn out onto serving dish and fill center with creamed peas to serve. Creamy Tuna Slaw (1991) 1 x 6oz. can Bumble Bee tuna ½ cup Miracle Whip salad dressing 1 tbsp. sugar 1 tbsp. vinegar ½ tsp. salt ½ tsp. celery seed 3 cups shredded cabbage 1/3 cup finely chopped onion ¼ cup green pepper, chopped ¼ cup celery, chopped (optional) Blend salad dressing, sugar, vinegar, salt, and celery seed. Put the tuna, cabbage, and vegetables in a bowl. Pour dressing over all and toss. Yield: 6 servings Mom s Tuna Casserole (1986) 1 x 6 ½ oz. can tuna 1 can cream of broccoli soup* Empty soup can, ½ filled with water 2½ cups crushed potato chips ½ cup grated Cheddar cheese Mix tuna, soup, water, and 2 cups of potato chips in small baking dish. Sprinkle remaining ½ cup of potato chips and grated cheese on top. Bake at 350 for 30 minutes. Garnish with fresh vegetables. *May use cream of mushroom or cream of celery. Topsy Turvy Tuna Pie (1966) 1 can tuna, drained and flaked 1 tbsp. cooking oil
2 tbsp. chopped onion 1 can condensed cream of mushroom soup 6 thin slices lemon or orange 1 x 12oz. packet cornbread or corn muffin mix 2 eggs, beaten ½ cup fresh breadcrumbs Cook onion in oil until tender. Add soup, eggs breadcrumbs and tuna; mix well. Arrange lemon (or orange) slices on the bottom of a well greased 10 pie pan. Pour tuna mixture over fruit slices. Prepare cornbread mix as directed on packet. Spread over tuna mixture. Bake at 400 degrees for 25 30 minutes. Remove from oven and let stand for 5 minutes. Loosen from side of pan with spatula and invert on to serving plate to serve. Tuna Soufflé (1946) 1 can tuna 3 eggs 1 cup milk ½ teaspoon salt Dash of pepper 2 tbsp. flour 1 tbsp. butter Make white sauce of milk, flour and butter, and allow to cool. Flake tuna fine. Beat egg yolks and mix with tuna fish. When cool, add white sauce to tuna and egg mixture. Add salt and pepper and mix thoroughly. Fold in stiffly beaten egg whites and pour into greased casserole. Set casserole in pan of warm water and bake at 325 for 45 minutes to one hour or until set. Serve immediately. Tuna Rice Salad ½ cup sour cream 2 tsp. curry powder ½ tsp. salt 1 cup chopped celery 1 x 20oz. can crushed, drained pineapple 2 cups cooked rice 3 cans tuna ¼ cup chopped almonds Mix all ingredients together (except nuts). Sprinkle with almonds. Fiesta Tuna Croquettes (1991) 1 large can Bumble Bee tuna 4 eggs ½ cup picante sauce 1 cup herb seasoned stuffing mix Bread crumbs Hot oil for frying Mix together 2 eggs and stuffing. Add tuna and picante sauce and mix well. Shape into small croquette and refrigerate until cold. Fry in hot oil until golden brown. (Makes about 30) Tuna Chow Mein (1932)
1 cup celery 2 onions ¼ cup margarine 3 cans tuna 2 cans mushroom soup 1 cup milk 1 cup mushrooms 3 cans Chinese noodles Cashews or almonds (chopped) Cook celery and inions in margarine until almost soft. Mix with other ingredients (except nuts and ½ can noodles) Top with nuts and noodles. Bake for 30 minutes at 350 degrees. (Serves 10 12) Tuna and Potato Chip Casserole (1946) Make white sauce with 2 cups milk and flour thickening. In casserole, place alternate layers of white sauce, flaked tuna, and crushed potato chips. Bake in medium oven. Serve with a green salad Savory Tuna Appetizer Pie (1987) 1 cup cracker crumbs 4 tbsp. melted butter 8oz. cream cheese 1 cup sour cream ½ cup chopped celery ½ cup chopped black olives ½ cup red bell pepper, chopped 2 tbsp. chopped chives 2 tbsp. chopped parsley 2 tbsp. chopped onion 1 tbsp. Worcestershire Sauce 3 4 drops hot pepper sauce 1 can Bumble Bee tuna, drained Lightly butter bottom and sides of an 8 spring form pan. Mix cracker crumbs and melted butter. Press over bottom of pan; refrigerate. Stir cream cheese until smooth. Add sour cream and the rest of the ingredients. Stir until blended. Spread evenly over chilled crust. Cover with plastic wrap and refrigerate for at least 3 hours or until firm overnight is best. To serve: loosen and remove sides of pan. Leaving pie on the base, place on a serving plate. Slice into thin wedges and serve. West Coast Tuna Fish Pie (1946) 2 cups medium white sauce 1 tbsp. lemon juice 1 small can mushrooms 2 cups cooked peas 1 can tuna fish, coarsely flaked Biscuit dough To hot, well seasoned white sauce, add lemon juice, mushrooms, peas and tuna. Heat to boiling. Place in baking dish; cover with biscuits. Bake in hot oven (400 ) until crust is done and well browned about 20 minutes. (Serves 6) Tuna with Noodles (1934)
1 can tuna 2 cups cooked noodles 2 hardboiled eggs 2 cups cream sauce 1 tbsp. diced onions Salt and pepper Butter bottom of baking dish. Put in one layer of noodles then one layer of tuna and egg. Cover with noodles and pour over the mixture the rich cream sauce with the onions in it. Bake in oven for 30 minutes. Tuna Puff Sandwich (1985) 1 x 7 oz. can tuna, drained and flaked 1½ tsp. prepared mustard ¼ tsp. Worcestershire sauce ¼ cup mayonnaise 1½ tsp. grated onion 2 tbsp. green pepper or green chilies Mix all of the above. Spread on 6 halves of hamburger buns or split English muffins. Place a slice of tomato on each half. Blend ½ cup mayonnaise and ¼ cup finely grated American cheese and spread on tomato slice. Broil until topping puffs and browns. (Serves 6) Curried Tuna Lasagna (1987) ½ cup chopped onion ½ cup chopped red bell pepper ½ cup chopped celery 2 tbsp. chopped parsley 2 tbsp. chopped chives 3 tbsp. butter 1 tsp. curry powder 3 tbsp. flour 1½ cups milk ½ cup shredded Monterey Jack cheese 2 cans drained Bumble Bee tuna 9 lasagna noodles, cooked al dente Peanuts Shredded coconut Sliced green onion Cook onion, red pepper, celery, parsley and chives in butter in saucepan until tender. Stir in flour and curry powder; mix well. Slowly stir in milk. Cook, stirring, until thick and bubbling. Stir in cheese until melted. Remove from heat; put aside 1½ cups and stir tuna into remaining sauce. In a 10 x 6 buttered baking dish, arrange 6 of the lasagna noodles, overlapping slightly and allowing ends to hang over the sides. Spread tuna mixture on top. Fold overhanging noodles over mixture. Place remaining noodles lengthwise over mixture, trimming to fit if necessary. Pour put aside cheese sauce over noodles and spread to cover. Cover with foil and bake in a 350 degrees oven for 30 minutes. Remove foil and sprinkle with additional cheese if desired. Let stand about 10 minutes before serving. Serve with peanuts, coconut and onions in separate bowls as condiments. Tunaroni (1954) 8oz elbow macaroni 2tbsp. butter
2 tbsp. Flour 2 cups milk 2 cans tuna, drained and flaked 1 tbsp. chopped onion ½ tbsp. curry powder ¾ tsp. salt Cook macaroni in salted boiling water until tender; drain, rinse and drain again. Make a cream sauce with butter, flour and milk. Combine sauce with macaroni. Pour into casserole and bake at 350 degrees for 30 minutes. Tuna and Rice Casserole (1985) 2 cans tuna 1 can tomatoes 1 x 12 oz. can whole kernel corn 1 onion, chopped fine 4 tbsp. chopped green pepper 1 can sliced mushrooms 2 cups cooked rice 3 tbsp. melted butter 1 tsp. seasoned salt Pepper to taste Drain tuna. Mix all ingredients together. Place in greased casserole dish in layers with tuna. Bake about 30 minutes at 425 degrees. (Serves 6 8) Tuna Supreme (1941) 1 large can tuna 1 cup chopped celery 2 tbsp. capers 1 minced green onion 2 cups hominy grits 1¼ cups milk ½ cup mayonnaise 1 egg white. stiffly beaten 1 egg yolk, slightly beaten ½ tsp. salt ¼ tsp. pepper Dash paprika
Combine tuna, celery, capers and onion. Place layer of cooked hominy grits in bottom of baking dish, then layer of tuna. Keep alternating layers until all is used. Combine milk, egg yolk and seasoning; pour over tuna and grits. Cover and bake at 400 degrees for 20 minutes. Remove cover, and bake for another 10 minutes. Fold mayonnaise into egg whites and spread over top of casserole. Broil under medium flame for 2 minutes, or until slightly brown. Serve immediately. (Serves 6) Neopolitan Tuna Tomato Pie (1973) 2 tbsp. butter ½ cup chopped onions 2 tbsp. flour 2 eggs ½ cup cream ¼ tsp. oregano Seasoned salt and pepper 1 x 6 ½ oz. can chunk style tuna, drained ¾ cup shredded Swiss cheese 1 x 9 inch pastry shell 1 large tomato, peeled and sliced crosswise into 8 9 slices 5 or 6 anchovy fillets, cut into bits 1 to 2 tsp. capers, drained 3 tbsp. grated Parmesan Paprika Melt butter, sauté onions till golden; remove from heat; stir in flour. Beat eggs slightly; add cream and beat till blended. Add onion mixture and stir well. Season with oregano, seasoned salt and pepper. Lightly toss tuna and cheese and layer on bottom of pie shell. Arrange tomato slices, overlapping on top. Dot with anchovy bits and capers. Carefully spoon egg mixture over tomatoes and sprinkle with Parmesan and paprika. Bake at 350 for 45 minutes. Remove from oven and let stand 20 minutes or so before cutting. Serve warm. (Serves 4 to 6)