I need some rcipes for canned tuna!!
(deactivated member)
on 7/4/10 8:34 am - IN
on 7/4/10 8:34 am - IN
There are some good recipes on www.starkist.com . It's worth checking out. Hope this helps you out. Grandma64
Tuna, greek yogurt and some dry Hidden valley Ranch - Harvest Dill mix is yummy.
CRAB CAKES
6 ounces crab meat *
1 pound pollock, cooked and flaked **
1/4 cup mayonnaise
2 tablespoons fresh parsley, chopped fine
4 green onions, chopped fine
2 teaspoons Old Bay seasoning
1/2 teaspoon coriander
1/8 teaspoon cayenne
1/4 teaspoon pepper
1/2 teaspoon hot sauce
2 egg whites
1/2 cup unsweetened coconut, finely ground
Oil, for frying
In a medium bowl, break up the pollock with your fingers until it's finely shredded. Stir in all of the remaining ingredients, except the crab meat, coconut and oil, until well blended. Gently fold in the crab meat, trying not to break it up too much. Divide into 6 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands; chill two hours. Put the coconut in a small shallow dish. Carefully set one crab cake in the coconut and gently turn over to coat the other side; place back on the wax paper. Repeat to coat all of the patties. Chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.
Makes 6 servings
Can be frozen, but they get a little watery
* I used the fresh kind that's found in the seafood department, not canned. It comes in a foil pouch and contains no added liquid. If you use canned crab meat, you may need two cans to get a full 6 ounces after draining.
** You should end up with about 8 ounces of cooked fish. I used 2 fillets (12 ounces total) and came a bit short with only a 7 ounce yield. If you can't get pollock, any mild white fish will work.
Per Serving: 292 Calories; 22g Fat; 21g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
These taste very nice and have a kick of heat from the cayenne. They're very delicate and you must turn them very gently when cooking. When you cook your fish, go easy on the salt or don't salt it at all. There is plenty of salt in the Old Bay. If you can afford to use all crab meat I'm sure these would taste even better.
FISH CAKES
2 pounds frozen pollock, cooked and flaked *
1/4 cup mayonnaise
2 tablespoons fresh parsley, chopped fine
4 green onions, chopped fine
2 teaspoons Old Bay seasoning
1/2 teaspoon coriander
1/8 teaspoon cayenne
1/4 teaspoon pepper
1/2 teaspoon hot sauce
2 egg whites
1/2 cup unsweetened coconut, finely ground
Oil, for frying
Prepare the same as for Crab Cakes.
Makes 6 servings
Can be frozen
* 2 pounds of pollock will yield 14 ounces cooked fish.
You can used tuna instead!
CRAB CAKES
6 ounces crab meat *
1 pound pollock, cooked and flaked **
1/4 cup mayonnaise
2 tablespoons fresh parsley, chopped fine
4 green onions, chopped fine
2 teaspoons Old Bay seasoning
1/2 teaspoon coriander
1/8 teaspoon cayenne
1/4 teaspoon pepper
1/2 teaspoon hot sauce
2 egg whites
1/2 cup unsweetened coconut, finely ground
Oil, for frying
In a medium bowl, break up the pollock with your fingers until it's finely shredded. Stir in all of the remaining ingredients, except the crab meat, coconut and oil, until well blended. Gently fold in the crab meat, trying not to break it up too much. Divide into 6 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands; chill two hours. Put the coconut in a small shallow dish. Carefully set one crab cake in the coconut and gently turn over to coat the other side; place back on the wax paper. Repeat to coat all of the patties. Chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.
Makes 6 servings
Can be frozen, but they get a little watery
* I used the fresh kind that's found in the seafood department, not canned. It comes in a foil pouch and contains no added liquid. If you use canned crab meat, you may need two cans to get a full 6 ounces after draining.
** You should end up with about 8 ounces of cooked fish. I used 2 fillets (12 ounces total) and came a bit short with only a 7 ounce yield. If you can't get pollock, any mild white fish will work.
Per Serving: 292 Calories; 22g Fat; 21g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
These taste very nice and have a kick of heat from the cayenne. They're very delicate and you must turn them very gently when cooking. When you cook your fish, go easy on the salt or don't salt it at all. There is plenty of salt in the Old Bay. If you can afford to use all crab meat I'm sure these would taste even better.
FISH CAKES
2 pounds frozen pollock, cooked and flaked *
1/4 cup mayonnaise
2 tablespoons fresh parsley, chopped fine
4 green onions, chopped fine
2 teaspoons Old Bay seasoning
1/2 teaspoon coriander
1/8 teaspoon cayenne
1/4 teaspoon pepper
1/2 teaspoon hot sauce
2 egg whites
1/2 cup unsweetened coconut, finely ground
Oil, for frying
Prepare the same as for Crab Cakes.
Makes 6 servings
Can be frozen
* 2 pounds of pollock will yield 14 ounces cooked fish.
You can used tuna instead!
Tuna & Bean Salad
Ingredients:
2 cans Cannellini beans
1/3 cup Olive oil
3 teaspoons Red wine vinegar
1 teaspoon Salt and fresh pepper to taste
1 medium Red onion
12 ounces Tuna, drained
Directions:
1. Mix together oil, vinegar, salt and pepper. Pour over beans and onion in a shallow bowl. Cover and refrigerate at least 1 hour.
2. Transfer bean mixture to a serving platter with a slotted spoon. Break tuna into chunks and arrange on bean mixture.
Ingredients:
2 cans Cannellini beans
1/3 cup Olive oil
3 teaspoons Red wine vinegar
1 teaspoon Salt and fresh pepper to taste
1 medium Red onion
12 ounces Tuna, drained
Directions:
1. Mix together oil, vinegar, salt and pepper. Pour over beans and onion in a shallow bowl. Cover and refrigerate at least 1 hour.
2. Transfer bean mixture to a serving platter with a slotted spoon. Break tuna into chunks and arrange on bean mixture.
Tuna cakes: (2 servings) *not an exact science :)
1 can albacore tuna in water drained
~3 Tbsp finely chopped red onion
1 squirt of Dijon mustard
1 egg white
1/4 cup bread crumbs (I used some Pepperidge Farm stuffing mix b/c that is what I had...could use crushed up crackers too if that is all you had)
Dash of Tony Cachere's cajun seasoning
Dash of hot pepper sauce
Mix all ingredients until well moistened. Divide mixture into two "patties" and cook in a pan sprayed with Pam. Coo****il golden brown, ~3-4 minutes per side.
1 can albacore tuna in water drained
~3 Tbsp finely chopped red onion
1 squirt of Dijon mustard
1 egg white
1/4 cup bread crumbs (I used some Pepperidge Farm stuffing mix b/c that is what I had...could use crushed up crackers too if that is all you had)
Dash of Tony Cachere's cajun seasoning
Dash of hot pepper sauce
Mix all ingredients until well moistened. Divide mixture into two "patties" and cook in a pan sprayed with Pam. Coo****il golden brown, ~3-4 minutes per side.
Mandy
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