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cooking.nytimes.com
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent Store This tuna spread came from that venture, which means these ingredients probably already reside in your kitchen It is aggressively seasoned with mustard; the recipe calls for Dijon, but Mr
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Tuna steaks are a perfect candidate for grilling, and a sweet, tangy marinade keeps them moist and flavorful.
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Garbanzo beans and oats are swapped for tuna in this 'no tuna' salad perfect for sandwiches or on crackers.
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.
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This is a great way to serve tuna from a can. The more horseradish, the spicier. Delicious quick lunch or dinner!
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This three ingredient tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!
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A chilled macaroni salad with mayonnaise, white tuna, olives, and grape tomatoes makes a good side dish for grilled foods, or a light and easy meal on its own.
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A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise. This is a great tuna salad that works for a sandwich, stuffed into a plump tomato, or spooned onto fresh salad greens.
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Get Rice Balls Recipe from Food Network
Ingredients: tuna, sushi rice
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These simple onigiri, Japanese rice balls stuffed with tuna, are a filling, kid-friendly snack that are versatile and easily customized.
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This flavorful mock tuna salad is made with tempeh soy protein and soy mayonnaise, a real vegetarian treat. Serve it as a salad filling or on fresh greens.
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This family favorite gets an extra dose of creamy richness thanks to a little Philadelphia Cooking Creme.