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Full Online Book HomeLearning KitchenFishandseafood - Tuna - Preparing Fresh Tuna For Tuna Salad
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Fishandseafood - Tuna -  Preparing Fresh Tuna For Tuna Salad Post by :DGrasser Category :Learning Kitchen Author :Unknown Date :February 2012 Read :879

Click below to download : Fishandseafood - Tuna - Preparing Fresh Tuna For Tuna Salad (Format : PDF)

Fishandseafood - Tuna - Preparing Fresh Tuna For Tuna Salad

Heat oven to 350 degree. Place your tuna steaks (3/4 to 1" thick) in oven and bake for 12-15 minutes. The color of the fish will be a uniform color throughout when cooked. Cool and break up into pieces for your salad.
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1 cup uncooked rice 1 can (10 oz.) condensed cream of celery soup 1/4 cup water 1 can (7 oz.) solid white or chunk light tuna, drained and broken into chunks 1/2 cup (approximately) frozen peas pinch or 2 of dried dill Cook rice as per package directions. While rice is cooking, combine celery soup, water, tuna, dill and peas in a small pot. Heat over medium-high heat until bubbly; reduce heat to medium and cook until heated through. Stir frequently. Don't let this get too hot as it will get too thin. When rice is done, so is the sauce.
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1 lb cooked pasta 1/4 cup of the water the pasta was cooked in 1/4 cup olive oil 3 garlic cloves, chopped 1/4 tsp red pepper flakes 1 (6 oz) can tuna, drained 1/4 cup fresh lemon juice (approx.) zest of 1 lemon, grated 1/2 tsp salt 3 tbsp parsley, chopped 1/4 cup Parmesan cheese Warm olive oil in saucepan with red pepper flakes and brown the garlic lightly. Turn heat off and add the flaked tuna. Pour in a little of the lemon juice and the rest of the ingredients, except the Parmesan cheese. Toss in pasta and warm for
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