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Summer Bean and Tuna Salad

June 29, 2010 By The Recipe Mom 1 Comment

What You Need:

Water
1/4 tsp salt
8oz. fresh green beans, stems trimmed
1/3C olive oil and vinegar dressing
1 tsp Dijon style mustard
1 (15 oz.) can cannellini beans, rinsed and drained
3 C of lettuce
2 (6 oz.) cans of solid white tuna in water, drained and flaked
3 eggs, hard boiled, peeled and cut into wedges
1/2 C red radishes, sliced
1/3C of pitted Kalamata olives
Pepper

How to Make It:

Pour enough water into a skillet to fill it half full then sprinkle in the salt.
Place the skillet over medium high heat, bring the water to a boil then add the green beans.
Simmer the beans for 4 minutes or until crisp tender then drain and rinse under cold water for 1 minute.
In a bowl whisk together the dressing and mustard.
Place the green beans and 1 tbsp of the dressing in a bowl and toss to coat.
Place the cannellini beans and 1 tbsp of the dressing in a bowl and toss to coat.
Spread the lettuce over a large platter.
Mound the green beans in one corner of the platter.
Mound the cannillini beans in another corner.
Mound the tuna onto the platter.
Place the egg wedges, radishes and olives onto the platter.
Pour the remaining dressing over the entire salad and season with the pepper.

Makes 4 servings

This summer platter is great for a late lunch on a hot day. Just place mounds of the ingredients onto the platter and add a loaf of crusty bread and enjoy. Substitute chicken, turkey or even pork for the tuna if you wish.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 minutes
Total Time: approximately 24 minutes

Nutritional Information: (approximate values per serving)
Calories 403; Fat 22g; Saturated Fat 3g; Carbohydrates 19g; Protein 29g; Fiber 6g;
Cholesterol 191mg; Sodium 835mg

Filed Under: Brunch Ideas, Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Summer Cooking Tagged With: , , , , , , , , , , , , , , ,

Swiss Tuna Melt Sandwiches

May 5, 2010 By The Recipe Mom 1 Comment
tunamelt

What You Need:

1 1/2 C coleslaw mix, shredded
1 (9.25 oz.) can of white tuna in water, drained and broken up
2 Tbsp of salad dressing
2 Tbsp creamy cucumber dressing
2 hoagie buns, split and toasted
2 oz. Swiss cheese, sliced thin

How to Make It:

Preset the oven to broil.
Stir together the coleslaw ad tuna until well combined.
Whisk together the salad dressings and pour over the tuna mixture stirring to blend.
Spoon the mixture over the open side of each bun.
Broil 5 inches from the heat for 2 minutes.
Place slice of cheese over each sandwich and return to the broiler.
Broil 30 seconds or until the cheese has melted.

Makes 4 servings

Tuna is not only good for us but also a cheap addition to our meals. If you don’t have cucumber dressing on hand ranch dressing works just as well. Cheddar cheese can also be substituted for the Swiss and mayonnaise can be used in place of the salad dressing. Using what’s on hand makes this a great budget friendly sandwich.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 2 minutes 30 seconds
Total Time: approximately 22 minutes 30 seconds

Nutritional Information: (approximate values per serving)
Calories 406; Fat 19g; Saturated Fat 6g; Carbohydrates 38g; Fiber 2g; Protein 20g; Cholesterol 39 mg; Sodium 704 mg

Filed Under: Brunch Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , ,

Tuna Steaks with Orange Sauce

January 31, 2010 By The Recipe Mom Leave a Comment
tuna

tunaWhat You Need:

3 T of sesame oil, divided
1 C + 2 T of chicken broth
1 C of couscous
2 (4 oz.) tuna steaks, chopped
1/2 C of orange juice
4 t of honey
6 T of soy sauce
6 garlic cloves, chopped
4 T of toasted sesame seeds
1/2 t of ginger
4 C of broccoli florets
1 small yellow squash, sliced thin

How to Make It:

Spread 1 1/2 T of oil over the bottom of a Dutch oven pan.
Set the oven temperature to 450 degrees and allow the oven to preheat.
Pour the broth into the prepared pan.
Add the couscous, stir to coat well and smooth out evenly in the pan.
Brush the tuna steaks with 1 T of the oil and place them into the pan.
Whisk together the orange juice, honey and soy sauce in a bowl until well blended.
Whisk in the remaining sesame oil until well combined.
Fold in the garlic, sesame seeds and ginger and pour half of the mixture into the pan.
Place the broccoli and squash into the pan and add the remaining orange juice mixture.
Cover and bake for 45 minutes or until the vegetables are soft and the tuna flakes easily with a fork.

Makes 4 servings

Make this meal simple by using frozen tuna steaks. Just place the frozen steaks into the pan without thawing. They will cook completely with out adding any extra baking time. If you prefer, you can make this dish using salmon or halibut. If fish isn’t one of your favorites try pork, turkey or beef steak instead.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 475; Fat 14g; Carbohydrates 51g; Cholesterol 43 mg; Sodium 1286 mg; Protein 38g; Fiber 7g

Filed Under: Dinner Ideas, Dutch Oven, Fish, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Curb Their Hunger with Christmas Appetizers

November 26, 2009 By The Recipe Mom Leave a Comment
fruitveggieplates

fruitveggieplatesIt’s Christmas and everyone is anticipating the Christmas dinner. The mouthwatering smells from the kitchen have everyone’s stomach growling. Sneaking to kitchen to take a bite is often the most stressful time for family and friends. They don’t want to be in the way but those smells make it impossible to stay away.

Appetizers can help to curb the hunger but still leave room for that turkey and all the fixings. Appetizers don’t have to be heavy. Depending on how long it will be before dinner or if a hearty breakfast was served will determine on the type of appetizers you serve.

Some examples of Christmas appetizers might be:

• Nuts
• Cheese
• Vegetables and dip
• Fruit
• Finger sandwiches
• Chicken nuggets

Nuts can be placed in bowls right from the package. Roasted nuts such as pecans or walnuts are quite tasty. Spruce them up by adding a sugar glaze.

Cheese can be cut in cubes and placed on trays. Cheese and crackers are also a good idea. Cheese balls rolled in nuts or herbs or spreadable cheese topped with bacon, tomatoes or olive slices are great with any type of crackers.

Vegetables and dip make a great appetizer. It’s healthy and won’t spoil their Christmas dinner appetite.

Another healthy appetizer is fresh fruit. Sprinkle the cut fruit with lemon juice to keep it from turning brown. Add a fruit dip made with yogurt for a special treat.

Finger sandwiches are easy to make. Chicken, tuna, ham and turkey salad are great ideas for finger sandwiches. Be sure to leave them refrigerated until time to serve. Anything that is made with mayonnaise shouldn’t be left out for more than a few hours. Deli sliced roast beef and cheese also make easy but tasty finger sandwiches.

Chicken nuggets make wonderful appetizers. Bake them and place them on a tray with toothpicks. Add sides of barbecue sauce or honey mustard for dipping. Wrap them in bacon before baking for something a little fancier.

These are just a few ideas for your Christmas appetizers. Add them to your grocery list this year and keep the nibblers out of the kitchen until it’s time to help with the clean up.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , ,

Mom’s Best Tuna Melt

April 29, 2009 By The Recipe Mom Leave a Comment

whiteflower
What You Need:

1 (6 oz.) can light tuna in water, drained and flaked
1/4 C of mayonnaise
1 celery rib, rinsed, trimmed and chopped
1/4 C of black olives, pitted and chopped
1 t parsley flakes
1/8 t pepper
1/4 t lemon juice
2 slices rye bread, lightly toasted
1/2 C sharp cheddar cheese, shredded

How to Make It:

Set the oven on the broiler setting
Place aluminum foil over a baking sheet.
Flake the tuna into a mixing bowl.
Blend in the celery and the olives.
Sprinkle the parsley and pepper into the mixture and stir to combine.
Pour the lemon juice into the bowl and stir until all the ingredients are mixed together well.
Place the slices of rye bread on the baking sheet.
Spread half of the tuna mixture over each piece of bread.
Sprinkle the top of each with the shredded cheese.
Broil 6 inches from the heat source for 2 minutes or until the cheese has melted.

Makes 2 servings

Preparation time: approximately 10 minutes
Cooking time: approximately 2 minutes
Total time: approximately 12 minutes

This sandwich is a perfect addition to your Mother’s Day lunch. Be sure to taste the tuna before spreading it on the bread because you may need to add a little salt. Tuna and mayonnaise both contain a lot of salt. By tasting it first you will exactly how much salt to add.

Filed Under: Lunch Ideas, Mothers Day, Recipes, Today's Kitchen Tagged With: , , , ,