This site has canned tuna and salmon recipes. Good luck.

http://www.canfisco.com/recipes.html

-- Hope (hope@spirit.com), January 03, 2000

Answers

Open Face Tuna Melt Sandwiches

Make tuna salad. Using a cookie sheet, spread on halved hamburger buns, and add a slice of Amercian cheese over top. Place under the broiler (two notches down in your oven) until the cheese melts.

Serve with potatoe chips and pickles.

Tuna (or salmon) Patties

Mix tuna (or drained canned salmon), Ritz Cracker crumbs, chopped onion and an egg or two together. Fry in melted butter until browned.

Tuna Casserole

Cook a package of noodles (al dente) and drain. Add a can or two of tuna, a can of mushroom soup, chopped onions and salt and pepper. (You could also add chopped American cheese or Swiss if you want). Mix well and bake in a buttered casserole dish until hot. (350 degrees about 25 minutes more or less)

-- Maureen (Maureen**@worldnet.att.com), January 03, 2000.

For tuna- sandwiches- add mayonaisse and CURRY POWDER. The curry makes tuna taste incredible....

-- mmmm (mmmm@mmmm.com), January 03, 2000.

Stuffed Tomatoes

Cherry tomatoes (or use large ones for a side dish at dinner)

canned tuna

grated onion

mayo

chopped parsley

Wash tomatoes and hollow out from stem end with sharp knife, leaving shell. Drain well a 6oz can of tuna, give juice to cat. Add a small onion, finely grated. Mix in enough mayo to form a smooth pate. Stuff into tomatoes. Chill well.

Tuna a la Grecque

2 x 8oz cans solid tuna

parsley

1-2 fresh cucumbers

olive oil

vinegar

Drain tuna, give juice to cats. Arrange in 2 cakes on serving plate. Surround with parsley. In separate bowl, slice 1-2 cucumbers (depending on size) youg crisp cucumbers thinly, leaving on green rind. Sprinkle with salt and black pepper. Pour over dressing made by mixing 1/2 cup olive oil with 1/4 cup vinegar. Chill in fridge. At serving time, pass cucumbers to spoon over tuna.

-- Old Git (anon@spamproblems.com), January 03, 2000.

I've tried this dish. It can be served over rice or noodles. Yum.

TUNA STROGANOFF

1 pkg. (8 oz.) noodles or use amt. of rice to serve 4-6 servings. 1 medium onion, chopped 4 Tbsp. butter or margarine 1 can (8 oz.) sliced mushrooms and liquid (I really enjoy using the dried mushrooms, reconstituted.) 2 cans (7 oz.) each, of tuna, drained and flaked....I guess the cans come in 6 1/2 oz. size, these days- still OK. I used only one can, once, and it was still very good. (Over the years, manufacturers change pkg. sizes!) Dash nutmeg 1 cup sour cream Salt and pepper to taste 1 Tbsp. poppy seeds--if using noodles. See below, if using rice.

Cook the noodles or rice, according to pkg, directions. Meanwhile, saute chopped onion in butter until soft. Stir in the mushrooms and liquid, the tuna and nutmeg. Simmer abt. 5 min., or until bubbly and hot.

Stir in sour cream and heat just until hot, not boiling. Season with salt and pepper to taste.

Drain the noodles or rice, when cooked, and if using noodles, toss the poppy seeds in with them.(I always mix in a little veg. oil with the noodles, so they don't stick together.) Poppy seeds can be deleted, if using rice, tho they're still good, sprinkled on top of the tuna/sauce.

Serve the sauce over the pasta or rice. Serves 4-6.

-- Jo Ann (MaJo@Michiana.com), January 03, 2000.

Sorry the list of ingredients doesn't stay separated, like I typed it. Next time, I'll try double spacing it...not sure how to keep them on their own lines.

-- Jo Ann (MaJo@Michiana.com), January 04, 2000.