Category Archives: fish

Tuna Noodle Casserole

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6 ounces noodles, cooked according to directions and drained
6 1/2 – 7 oz. can of water packed tuna, drained
1/2 c. mayonnaise
1 c. chopped celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped pimento
10 1/2. oz can condensed cream of mushroom soup
1/2 c. milk
4 oz. grated cheddar cheese
salt and pepper to taste
1/2 c. toasted sliced almonds (optional)

Combine noodles, tuna, mayo, celery, onion, green pepper, pimento and salt & pepper to taste.

Blend soup and milk in a saucepan and heat through. Add the cheese and stir until melted. Add this mixture to the tuna mixture and turn into a greased 2 quart casserole. May top with almonds.

Bake uncovered at 425 degrees for 20 minutes.

6 Servings.

Green and White Bean Salad with Tuna from Everyday Food

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3/4 lb green beans, trimmed and cut into 1-inch pieces
3 Tbsp white wine vinegar or rice wine vinegar
2 Tbsp olive oil
1 can (15.5 oz) cannellini beans, rinsed and drained
1/4 small red onion, thinly sliced
1 can (5 oz) solid white tuna, packed in water, drained and broken into pieces
1/4 cup thinly sliced pepperoncini (about 9)
a few black and green olives sliced

1. In a medium pot of boiling salt water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop cooking, and pat dry.

2. In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper. Add green beans, cannelini beans, onion, tuna, olives and pepperoncini and stir to combine. Serve immediately.

Fillets Magnifique

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Place fish fillets in a single layer on heavy duty foil, large enough to fold over and seal all ingredients.

Melt ¼ c. butter

Stir in 1 tsp lemon juice, 1 tsp Worcestershire sauce and 2 tbsp minced onion

Add 1 tbsp bread crumbs and 1 tbsp grated Parmesan

Blend well and spoon over fillets.  Fold in edges of foil tightly to seal.  Bake at 400 for 15-20 min, time may vary with thickness of fish.

 

Halibut with Cream Sauce – 2 servings

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    1 tablespoon and 2 teaspoons butter or margarine, cubed

    1/3 medium onion, sliced and separated into rings

    1/2 pound halibut or salmon steaks

    1/4 cup mayonnaise

    1/4 cup sour cream

    1/4 teaspoon garlic powder

    1/4 teaspoon seasoned salt

    1/4 teaspoon dried basil

    1/4 teaspoon dried thyme

    1/8 teaspoon pepper

    2 tablespoons and 2 teaspoons dry bread crumbs

    1/3 cup shredded Parmesan cheese

  1. Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion.
  2. In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.http://allrecipes.com/Recipe/Halibut-with-Cream-Sauce/Detail.aspx

Shad Roe, Slowly Roasted in Butter

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adapted from Jasper White’s Cooking from New England
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preheat oven to 350 degrees.

1 pair shad roe lobes, about 6 oz
salt and freshly ground black pepper
wash shad roe and gently pat dry. season with salt and pepper.
6-8 tablespoons unsalted butter
lemon juice
capers
Worcestershire sauce

place a 6-inch sautee pan on medium low heat and melt 6 tablespoons of the butter.Slip the shad roe into the pan, making sure that the melted butter is covering the lobes if not,add a bit more. Place the pan into the preheated oven. Turn over half way through cooking time.  Check the thickest part of the roe after 12 minutes for firmness. If still soft, cook a bit longer. Remove to a warm plate.  Make a quick sauce by adding shopped parsley, lemon juice, a bit of Worcestershire sauce and capers to the butter left in the pan.  Heat and then pour over the shad roe.

Shad roe two ways checkout the second recipe and informative website!!

Tuna Rolls with Peanut Dipping Sauce

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Tuna Rolls
16 8-1/2″ (21 cm) round rice paper wrappers
8 leaves leaf lettuce, halved or mesculan leaves
1/3 cup hoisin sauce
2 cups grated carrot or finely julienned
1-1/2 cups bean sprouts (about 1/4 lb./125 g) or rice noodles
6.5 oz. Flaked Light Tuna, drained
1/2 cup chopped fresh cilantro
1/2 cup chopped green onion

Peanut Dipping Sauce
3 Tbsp. peanut butter
1 tsp. sesame oil
1/2 tsp. chili paste
1/4 cup soy sauce
1/4 cup unsweetened orange juice
2 Tbsp. lime juice

Peanut Dipping Sauce: In bowl, whisk together peanut butter, sesame oil and chili paste until blended. Whisk in soy sauce, orange and lime juices; setaside.

Tuna Rolls: Briefly dip rice paper wrappers, one at a time, into water to soften. Place in a single layer on damp tea towel; fold wrappers in half.

Place lettuce leaf halves on wrapper, with top of lettuce extending slightly over folded edge of wrapper. Spread about 1 tsp. hoisin sauce over lettuce.

Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers. Drizzle 1 tsp. of Peanut Dipping Sauce over top of each. Fold up rounded edge of wrapper, then roll wrapper around filling to make a neat cylinder-shaped package. Repeat with remaining wrappers. (Rolls can be covered with damp paper towel and refrigerated for up to 6 hours.)

Serve with Peanut Dipping Sauce.

MAKES: 16 rolls