Tuna Noodle Casserole

I've never been big on Tuna Noodle Casserole, but still, every so often, it comes up in the dinner rotation - as in the boyfriend says, "let's have tuna noodle casserole," which is what happened yesterday.  So I cooked up this recipe that he found and I actually liked it well enough that it's in the oven again tonight.

10 1/2 ounces cream of chicken soup
1/2 cup mayonnaise
1/4 cup milk
1/2 cup diced yellow onion
1/2 cup diced celery
6 ounces albacore tuna
6 ounces cooked egg noodles
1/4 cup shredded cheddar cheese
salt and pepper

Mix the cream of chicken, mayonnaise and milk together in a large bowl.
Add the diced celery and onion.
Fold in the tuna, followed by the cooked egg noodles and shredded cheddar cheese.
Salt and pepper to your taste.
Place in a casserole dish. Cook at 375 degrees for about 40-45 minutes, just until the top starts to brown.

Kidney Bean Tuna Salad

I found this recipe to go with our diet.  It's easy to put together after a busy day, which is a lovely bonus.  Also, the red onion flavor isn't overpowering (good for me) and the olives aren't overly noticeable either (good for the boyfriend).  I skipped the cilantro and used tuna in oil.

Ingredients

• 1 can kidney beans Rinsed and drained
• 1 can tuna 6 oz
• 1/3 cup chopped celery
• 3 tablespoons sliced ripe olves
• 2 tablespoons red onion finely chopped
• 2 tablespoons fresh cilantro minced

DRESSING

• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons lemon juice
• 1 garlic clove minced
• 1 teaspoon dill weed
• 1/4 teaspoon salt and pepper

Directions

Ina a bowl, combine the first seven ingredients. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice,garlic, dill, salt and pepper. Pour over tuna mixture and toss lightly. Serve on a bed of lettuce if desired.

Barbie's Tuna Salad

Another recipe that the boyfriend found on allrecipes (and made this first time; I've made it a couple of times since).  I never overly cared for tuna salad before, but it turns out that I'm much more a fan of relish in my tuna salad rather than chopped celery.  Don't be scared by the curry powder in the recipe, you won't taste it!  Also, we double the recipe as the current can size for tuna is 5 ounces (I have never even seen a 7 ounce can, which makes me wonder how old this recipe is).  And again I neglected to take a picture, although it looks like, you guessed it, tuna salad! (o.p. 6-15-12, edit 5-12-14 to add picture)

Ingredients

    1 (7 ounce) can white tuna, drained and flaked
    6 tablespoons mayonnaise or salad dressing
    1 tablespoon Parmesan cheese
    3 tablespoons sweet pickle relish
    1/8 teaspoon dried minced onion flakes
    1/4 teaspoon curry powder
    1 tablespoon dried parsley
    1 teaspoon dried dill weed
    1 pinch garlic powder

Directions

1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

Best Tuna Melt (New Jersey Diner Style)

The boyfriend made these for dinner last night (found on allrecipes.com), and they were absolutely wonderful! He served them with fries and pickles. Next time we make them, I'll get a picture. Note: tuna cans are mostly only 5 oz now, which seemed to work just fine, and we only needed about 4 slices of tomato. (edit 12/11/11 to add photo)

Ingredients

• 2 (6 ounce) cans solid white tuna in water, drained
• 1/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 1 1/2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 3/4 teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 4 slices seedless rye bread
• 8 slices ripe tomato
• 8 slices Swiss cheese
• paprika, for garnish

Directions

1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
3. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.