Posts Tagged ‘tuna’

  1. Tuna with Mushroom Soup

    May 20, 2008 by Tarrant Figlio

    This recipe from the Alachua General Hospital Auxiliary cookbook doesn’t fuss with a fancy name or fancy prep. It just is plain old comfort food with nothing special.

    Tuna with Mushroom Soup

    1 can mushroom soup
    1/2 soup can of whole milk
    1 6 1/2 oz can tuna
    1 c English peas, cooked and drained
    2 hard boiled eggs, diced

    In sauce pan mix soup and milk, over low heat bring to boil. While boiling, add tuna and peas, stirring with fork. Boil about 2 minutes, add eggs. Serve while hot over canned noodles or rice. ~Mrs Carl Williams

    Category Fish, Recipes, retro food | Tags: , | 3 Comments

  2. Italian Seafood Dip

    May 13, 2008 by Tarrant Figlio

    The other half of Friday’s recipe card with the Avocado Cheese Dip, this one uses tuna for an inexpensive tasty dip or even sandwich spread. If using for a sandwich spread, I would reduce the sour cream quite a bit…just enough to stick together and less salad dressing mix or add another hard boiled egg.

    Italian Seafood Dip

    1 1/2 cups sour cream
    1 envelope Good Seasons Italian Dressing Mix
    1 to 2 teaspoons lemon juice
    1 can tuna fish, drained and flaked
    1 hard cooked egg, chopped

    Combine all ingredients, blending well. Serve as a dip with crackers. Makes 1 1/2 cups.

    Category Appetizers, Fish, Recipes, retro food | Tags: ,,, | 2 Comments

  3. Tuna-Berry Sandwiches

    April 15, 2008 by Tarrant Figlio

    Tuesday and time for your retro tuna fix. This week a sandwich. Much like a Monte Cristo sandwich…sorta not. Nice and inexpensive. (Though geez-what is going on with the price of tuna?!) Too much mayo in the recipe as usual.

    Tuna Berry Sandwiches

    1 6 1/2 oz can tuna-drained and flaked
    1/4 cup finely chopped celery
    2 tablespoons walnuts, chopped
    1/4 cup mayonnaise or salad dressing
    8 slices white bread
    1 8-oz can jellied cranberry sauce, sliced 1/4 inch thick

    ***

    2 slightly beaten eggs
    3 tablespoons milk
    Dash salt

    Combine tuna, celery, nuts, and mayonnaise. Spread filling on 4 slices of bread. Arrange cranberry slices atop filling; top with remaining bread. Combine eggs, milk, and salt. Dip sandwiches in egg mixture. Brown on medium hot, lightly greased griddle, about 6 to 8 minutes, turning once. Makes 4 servings.

    From Fondue and Tabletop Cooking, 1970

    Category Fish, Recipes, retro food, Sandwiches | Tags: ,, | 2 Comments

  4. Rice and Tuna Salad

    April 1, 2008 by Tarrant Figlio

    I hope to scan in the picture later…it is adorable in a retro food sort of way. In any case- a thrifty recipe with great use of leftover rice and you could use leftover chicken or some such instead of tuna. I am a big fan of curried chicken salad as well as curried tuna. As always, I will tell you to REDUCE THE MAYO.

    Rice and Tuna Salad

    Rice and Tuna Salad

    2 cups cooked or leftover rice
    1 6 1/2 oz or 7-0z can tuna, drained and broken up
    1 cup shredded carrot
    1 cup diced celery
    2 tablespoons chopped onion
    1 cup salad dressing or mayo
    1 teaspoon curry powder
    2 teaspoons lemon juice
    1/4 teaspoon salt
    Carrot curls
    Parsley sp

    rigs

    Combine rice, tuna, carrot, celery, and onion; toss lightly. Chill. Combine salad dressing, curry powder, lemon juice, and salt; mix until well blended. Chill. To serve, toss mayonnaise mixture with tuna mixture. Garnish with carrot curls and parsley. Makes 4 servings.

    Category Fish, Recipes, retro food, Salads | Tags: , | 2 Comments

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