by Brenda Hyde
Next to ground beef, tuna has to be one of the best bargains for families. A couple of weeks ago I bought it for .39 a can. It's hard to beat that. But never fear, I have some zippy recipes this month. No plain sandwiches at Practical Kitchen!
I would spread these out over a couple of weeks, and use them for lunch and supper. Remember, if you prefer, you can substitute salmon or any cooked flaked fish in the pasta and pita bread recipes.
8-10 cans of tuna
1 red and 1 white onion
Pasta (your choice)
Tuna and Veggie Pitas
Package of Pita bread
red or yellow pepper
2 cans tuna
dressing of your choice
Cut the pita breads in half. Drain tuna. Place tuna
in the pita with thinly sliced tomato, pepper, cucumber,
onion and alfalfa sprouts. Season lightly with salt and
pepper. Drizzle with your choice of dressing. A vinaigrette
type is best. The trick here is to slice the veggies VERY
thin. Serve with potato salad, cheese and crackers such
as wheat thins.
Zippy Tuna Sandwiches
Homemade or Bakery type bread
2 cans tuna
3 Tbls. mayonnaise
finely diced white onion
Homemade bread is the best, but very fresh wheat
bread is good too. Drain tuna, mix in the mayonnaise
the diced onion and give a couple good shakes of
lemon pepper, probably about an 1/8 or 1/4 tsp. Use an
amount of onion your family likes. I keep it light.
Fix sandwiches with thin slices of tomato and a
couple pieces of lettuce. Serve with carrot and celery
sticks and veggie dip. A light soup would be good too.
Tuna Pasta Salad
2 cups pasta (I like twists)
1/2 green pepper, diced
red onion, diced
1 or 2 shredded carrots
diced celery (one stalk)
2 cans tuna
1 cup mayonnaise
1 Tbls. liquid from dill pickle jar
1/2 tsp. lemon pepper
optional: mandarin oranges or halved seedless grapes
Cook pasta according to directions, rinsing under cold water
as soon as done. Drain tuna and place in large bowl. In small bowl mix the mayonnaise, lemon pepper and pickle liquid. Mix well. In the large bowl placed diced red onion, diced green pepper, shredded carrot, diced cucumber and the pasta. Pour or scrape dressing into bowl and mix well, but gently with a wooden spoon.
Serve with crackers or rolls of some type, raw veggies, and a fruit salad. This is a great recipe for substituting whatever your family likes. You can change the dressing, and give it an Italian, or Mexican flavor. Use your imagination.
About the Author:
Brenda Hyde is the owner/editor of OldFashionedLiving.com .http://www.practicalkitchen.com/index.shtml