Tuna Cheddar And Spinach Pocket Recipes

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TUNA CHEDDAR AND RICE SLICE



Tuna Cheddar and Rice Slice image

Make and share this Tuna Cheddar and Rice Slice recipe from Food.com.

Provided by Tisme

Categories     Tuna

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup rice
2 eggs
500 g canned tuna
3 tablespoons flour
1 tablespoon dry mustard
60 g cheddar cheese
2 tablespoons chopped parsley
1 finely chopped small onion
30 g butter
60 g butter (extra)
2 cups milk
1 teaspoon paprika
salt and pepper
2 teaspoons lemon juice

Steps:

  • Add rice to saucepan of boiling salted water, boil uncovered for 12 minutes or until rice is tender. Drain. Combine rice, one egg, finely chopped onion and melted butter, mix well.
  • Press rice mixture over base and side of greased 18 x 28cm lamington tin.
  • Drain tuna, reserve the liquid, and press flaked tuna over rice pressing firmly.
  • Melt extra butter in a pan, add flour and stir until combined. Remove pan from heat, add milk and tuna liquid and stir well.
  • Return pan to heat and stir until sauce thickens. Add mustard, paprika, salt and pepper. Stir until combined, simmer uncovered for approx 2 minutes. Add well beaten 2nd egg, grated cheese, parsley and lemon juice. Stir until combined. Pour sauce over tuna.
  • Bake uncovered in moderate oven for approx 40 minutes or until firm on top.

Nutrition Facts : Calories 480, Fat 23.4, SaturatedFat 12.9, Cholesterol 159.4, Sodium 527.2, Carbohydrate 35.7, Fiber 1.3, Sugar 1.2, Protein 30.4

OLIVE OIL POACHED ALBACORE TUNA, REMOULADE, AND CHEDDAR CHEESE SANDWICHES



Olive Oil Poached Albacore Tuna, Remoulade, and Cheddar Cheese Sandwiches image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 4 open-faced sandwiches

Number Of Ingredients 23

1 (3-inch) branch fresh rosemary
2 bay leaves
1/2 lemon, cut into 4 (1/2-inch) thick slices, plus extra lemon for squeezing over tuna
12 ounces fresh albacore tuna, sliced into 3/4-inch thick fillets
2 cups extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
Remoulade, recipe follows
4 slices white sourdough bread
1 clove garlic, peeled
4 ounces white Cheddar, such as Grafton, Strauss Family, Bravo, or Montgomery
1 bunch fresh chives, minced
1 extra-large egg yolk
1/4 teaspoon kosher salt
1/2 teaspoon Dijon mustard
1 cup oil reserved from poaching tuna
2 teaspoons fresh lemon juice
2 to 3 teaspoons warm water
1 tablespoon finely chopped red onion
2 teaspoons finely chopped capers, rinsed well (preferably salt-packed capers)
2 teaspoons finely chopped cornichons or gherkins
1 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh Italian parsley leaves

Steps:

  • Place the rosemary, bay leaves, and lemon slices along the bottom of a medium saucepan. Arrange the tuna on top, and pour the oil over to cover completely. Sprinkle with the salt and pepper. Cook over low heat for about 8 to 10 minutes, until the first bubble appears in the oil. (It should still be cool enough to be able to dip your finger in it.)
  • Immediately remove the pan from the heat, flip each piece of fish over, and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, until it's cooked all the way through. Remove the tuna and refrigerate. Strain the oil and reserve for the Remoulade, chilling it for at least 30 minutes, or until cooled to room temperature.
  • Prepare Remoulade, as described in the recipe below.
  • Place the tuna in a medium bowl and, using your fingers, flake it into large chunks. Add 3/4 cup of the Remoulade and mix to combine. Season with salt, pepper, and lemon juice, to taste. If you like, add the remaining Remoulade.
  • Adjust the oven rack to the upper position, and preheat the boiler.
  • Toast the bread, and the rub 1 side of each slice with the garlic clove. Place on a baking sheet, garlic side up.
  • Pile the tuna unevenly over the bread. Crumble the cheese and scatter it unevenly over the center, leaving a 1-inch border of tuna around the edge. Heat under the broiler for about 30 seconds, until the cheese is melted. Squeeze a few drops of lemon juice over and sprinkle with chives.
  • In the bowl of an electric mixer or in a medium stainless steel bowl, whisk the egg yolk, salt, and mustard by hand. Slowly drizzle in the oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon each of the lemon juice and water.
  • Once you've added almost half of the oil, place the bowl in the mixer fitted with the whisk attachment, and mix on medium speed, or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining oil is completely incorporated and the sauce is thickened.
  • Stir in the red onion, capers, cornichons, tarragon, and parsley. Season with lemon juice and salt, to taste.

CHEESY TUNA SPINACH CASSEROLE



Cheesy Tuna Spinach Casserole image

Make and share this Cheesy Tuna Spinach Casserole recipe from Food.com.

Provided by Teena03

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 ounces medium noodles
10 ounces frozen chopped spinach, thawed
1/2 cup chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 1/2 cups milk
1 cup shredded cheddar cheese or 1 cup swiss cheese
6 1/2 ounces tuna, drained
1 (8 ounce) can water chestnuts, drained, and sliced (optional)
1/3 cup fine dry breadcrumb
1 tablespoon butter, melted

Steps:

  • Cook noodles, drain. Meanwhile, press excess moisture from thawed spinach; set aside.
  • In saucepan cook chopped onion in 3 TBS. butter til tender. Blend in flour, dry mustard, and salt. Add milk all at once. Cook and stir until thickened and bubbly. Add shredded cheese, stir tip melted. Stir in cooked noodles, thawed spinach, water chestnuts and tuna. Put in a 1 1/2 quart casserole dish. Combine bread crumbs and 1 tablespoon melted butter and sprinkle atop. Bake in 350 oven for 40 to 45 minutes or tip heated through. Makes 4 to 6 servings.

WARM TUNA PITA POCKETS



Warm Tuna Pita Pockets image

I like to tuck this cheesy tuna filling into pita pockets for a fun, grab-and-go lunch. Celery adds a nice crunch. -Marge Nicol, Shannon, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup shredded cheddar cheese
1/3 cup chopped celery
2 tablespoons chopped onion
1/4 cup mayonnaise
2 pita pocket halves

Steps:

  • In a small bowl, combine the tuna, cheese, celery, onion and mayonnaise. Spoon into pita halves. Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until heated through and cheese is melted.

Nutrition Facts : Fat 17 g fat (6 g saturated fat), Cholesterol 56 mg cholesterol, Sodium 885 mg sodium, Carbohydrate 22 g carbohydrate, Fiber 1 g fiber, Protein 32 g protein.

SPINACH-CHEDDAR PINWHEELS



Spinach-Cheddar Pinwheels image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 pinwheels

Number Of Ingredients 0

Steps:

  • Pat one 8-ounce tube crescent-roll dough into an 8-by-12-inch rectangle, pressing the seams. Brush with dijon mustard; top with 1/2 cup each thawed frozen chopped spinach (squeezed dry) and grated cheddar, and 1/4 cup chopped scallions, leaving a border. Season with salt. Starting with a short side, roll into a log; pinch the edge. Slice into 8 pinwheels. Bake at 350 degrees F on a parchment-lined baking sheet, 16 to 20 minutes.

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