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Cherry tomatoes and sherry vinegar create a dressing with zing.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Breaded veal cutlets flavored with savory Romano cheese are baked, then topped with arugula, golden raisins, and a drizzle of olive oil and balsamic vinegar for a light-tasting main dish.
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This basic chili recipe includes all the important ingredients: ground beef, tomatoes, kidney beans, and chili powder for a simple and delicious chili every time.
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Here's a hearty and comforting meal with garbanzo beans, sweet Italian sausage, and pasta in a tomato-based sauce.
cooking.nytimes.com
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast Top it off with a round of ripe tomato or slivers of avocado and another slice of toast
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This easy tuna noodle casserole from scratch is made with cream cheese and Gruyere. You can use any small noodles instead of farfalle like penne, rigatoni, etc.
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Pesto and sun-dried tomatoes make a splash in this excitingly different tuna salad. Serve on bread or lettuce.
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Keep canned tuna, hearty beans, tomato sauce, and bow tie pasta in the pantry, and be ready to toss together this hearty main course dish anytime.
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Spicy puttanesca sauce with capers, anchovies, tuna, tomatoes, and cayenne pepper is served over hot, cooked spaghetti--a new family favorite!
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"If you order a tuna melt in a New Jersey diner, you'll get something very similar to this! My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread."
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I recently read about the health benefits of macadamia nuts so I thought I’d share one of my favorite recipes that combines them with grilled tuna. It's a great healthy summer recipe!