Ingredients
1 pkg (12 oz) Reames Home Style Frozen Egg Noodles
1 can (11 oz) cheddar cheese soup
1 can (5 oz) evaporated milk
1 tsp instant minced onion
1 can (12 1/2 oz) tuna, drained
1 can (4 oz) mushroom pieces, drained (optional)
1 pkg (10 oz) chopped broccoli, thawed
1 cup shredded mild cheddar cheese
To make
01. Preheat oven to 350°F. Cook noodles in boiling water 20 minutes.
02. Blend soup and milk into a smooth sauce. Add onions and mushrooms.
03. Drain noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2 quart casserole. Pour in 1 cup of sauce. Repeat layers.
04. Bake 20 minutes. Then add cheese and bake 15 more minutes. Serve with warm pita bread and fresh fruit salad.
Ingredients
- 1 1/c cup elbow macaroni
- 2 tbsp margarine
- 1/4 cup chopped onion
- 1 can cream of mushroom soup
- 1 can tuna, drained
- 1 can sliced water chestnuts, drained
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup milk
- 1 tbsp prepared mustard
Cook noodles. Melt margarine in frying pan and saute onion. Remove from heat and stir in remaining ingredients. Put in buttered 2 quart pan and bake, uncovered, at 375 degrees for 30 minutes.
Ingredients
- 1 6 oz can tuna, drained and chunked
- 3/4 cup crumbled feta cheese
- 1/3 cup thinly sliced celery
- 1/2 cup diced apples
- 1/4 cup chopped walnuts
- 2 tbs chopped fresh tarragon or 1 tbs dried tarragon
- Salt and pepper to taste
- 2 pita breads, halved
- 2 cups mixed greens
In a medium mixing bowl combine tuna, feta cheese, celery, apples, nuts and tarragon; mix well. Stir in salt and pepper. Line each pita bread pocket with 1/2 cup leaf lettuce, fill with 1/4 cup tuna mixture.
Ingredients
- 2 tablespoons good olive oil, plus extra for searing
- 1 1/2 cups diced yellow onion (2 onions)
- 2 teaspoons peeled, minced fresh ginger
- 1 1/2 teaspoons minced garlic
- 2 ripe mangos, peeled, seeded and small diced
- 1/3 cup freshly squeezed orange juice
- 2 teaspoons light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
- 2 teaspoons minced fresh mint leaves
- 2 tuna steaks
Directions
Saute the olive oil, onions, and ginger in a large saute pan over medium low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2-3 minutes on each side, or until the outside is browned, but the inside is very rare.
Serve the tuna on top of the mango salsa.
