Savory Tuna Tempter Recipes

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

QUICK AND SAVORY TUNA BURGERS

Steps:

• Mix tuna, eggs, bread crumbs, onion, celery, horseradish, lemon juice, garlic, and black pepper in a bowl until mixture holds together. Divide mixture into 4 portions and form each portion into a patty.
• Heat vegetable oil in a large skillet over medium heat and cook patties in the hot oil until golden brown, about 5 minutes per side.

SAVORY TUNA

Steps:

• If fish fillets are large, cut into 4 serving pieces.
• Heat oil in 10-inch nonstick skillet over medium heat. Cook onions in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
• Stir in pesto and lemon juice. Top with fish. Heat to boiling; reduce heat to low. Cover and cook 5 to 10 minutes or until tuna is slightly pink in center.

TUNA TEMPTER

Steps:

• Cook celery and onion in butter till crisp tender but not brown.
• If you are not going to bake, do this in very large skillet.
• Add extras now.
• Blend in soup and milk.
• Add tuna and pimiento.
• Meanwhile, cook macaroni as directed, drain.
• If you are baking, combine pasta and tuna in 2 quart casserole (if you added much extra get a bigger casserole).
• Top with bread crumbs.
• Bake at 350 degrees for 25-30 minutes or until lightly browned.

SAVORY TUNA TEMPTER

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart casserole with cooking spray.
• Place the cooked noodles in the prepared casserole.
• Saute the celery and onion in 2 tablespoons of the butter. Add the remaining ingredients (except the noodles) and mix together well.
• Pour tuna mixture over the noodles and toss lightly to coat.
• Sprinkle the crumbs on toop and dot with the remaining 3 tablespoons of butter.
• Bake in preheated oven for 25 minutes, until bubbly.

FANCY TUNA NOODLE CASSEROLE

Steps:

• Preheat oven to 450 degrees. Cook farfalle pasta according to package directions for "al dente". Drain well and set aside.
• In a medium skillet, heat 2 tablespoons extra virgin olive oil. Add pressed garlic, cook 1 minute. Add panko bread crumbs. Continue to cook for 3-4 minutes over medium heat while continuously stirring. When olive oil is absorbed and panko is lightly browned, remove from heat and set aside.
• In a medium saucepan, melt unsalted butter over high heat. Add onion and saute until it is soft and opaque. Add flour and continue stir until flour is light brown. Pour in cream, stir well and bring to a boil. Add frozen peas, sun dried tomatoes and roasted red peppers, continue to cook for 3 minutes.
• In a large mixing bowl, combine cooked al dente farfalle pasta, cream mixture, drained canned tuna, and parmigiano-reggiano cheese. Mix until all ingredients are fully combined.
• Lightly coat individual gratin dishes or a large casserole dish with cooking spray. Evenly distribute mixture into baking dish(es). Lightly season tops with fine sea salt and freshly ground pepper. Finish with a thick coating of seasoned panko bread crumbs.
• For individual gratin dishes, bake at 450 degrees for 5 minutes, or until tops are browned. For large casserole dish, bake at 450 degrees for 10-15 minutes or until top is brown.
• If you've tried this recipe, come back and let us know!