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Mar 28

CANNED SALMON AND FROZEN FILLETS

For years, canned salmon was a pantry staple like canned tuna. It was considered a bit upscale because it was a little more expensive, especially since it had to be cleaned of skin and bones, losing about ¼ of the contents but still, a useful, quick, inexpensive meal base. This comparison of the canned version is still true, but now frozen salmon fillets are a more economical meal choice than any form of tuna.

The reversal is due to the success of Aquaculture, or fish farming. Once a treat, frozen salmon fillets are sold in 5-packs in supermarkets and in single units in dollar stores. Some brands are even skinned, eliminating waste. Everything that can be made with canned salmon can be made with these fillets. All they need is light poaching which is easier, neater and quicker than picking out the skin and bones. Furthermore, the cost per ounce or per meal of the fillets is less than solid canned tuna and about half that of canned salmon.

There is still a place for canned salmon. Its compact size and long shelf-life are definite assets. Some think it has more taste because it’s cooked with the skin and bones too. However, there’s no denying that the introduction of frozen fillets at such a reasonable price has greatly increased our dinner options, which is especially welcome during the Lenten season. Of course these fillets can be cooked in any recipe calling for a piece of salmon but I want to focus on the simple weekday recipes we’ve forgotten because canned salmon went out-of-style other than for salads years ago. We need these simple, fast but tasty dishes in our busy lives today.

RECIPES

CREAMY SALMON MOLD:

Serves 8-10 (This is a version of the Tuna Mold from the Mar.7 posting
3 envelopes Knox unflavored gelatin – divided
1 cup water – divided into two half cups
1 ½ cups small curd cottage cheese
¼ cup finely diced green bell pepper
2 Tbs. finely diced or grated onion
Salt and pepper
(2) 5 oz. frozen salmon fillets – thawed, lightly poached, skinned, if needed, and flaked.
½ cup finely diced celery
1 Tbs. dried dill weed
2 Tbs. lemon juice
¾ cup mayonnaise
2 quart solid mold
LAYER I
Soak 1 ½ envelope of gelatin with 2 Tbs. cold water until it expands, then dissolve in remainder of ½ cup water boiling. Mix with the cheese, peppers, onion salt and pepper. Pout into the bottom of the mold and chill.
LAYER II
Repeat the above process with the remainder of the gelatin and water. Mix with celery, lemon juice, mayonnaise, dill and salmon. Pour into the mold on top of layer I. Chill until firm, several hours or overnight. Unmold be dipping in hot water to the count of 10 and inverting onto a serving plate. Chill again to firm. Cut in slices to serve.

QUICK Salmon Souffle:

Serves 4
(1) can condensed cream of mushroom or celery soup
1 ½ cups flaked cooked salmon
1 Tbs. chopped capers or dill weed-optional
Pinch salt
5 egg yolks-lightly beaten
6 egg whites-stiffly beaten
Combine the soup, egg yolks, dill or capers, salt and fish. Fold in the whites. Pour into a buttered soufflé dish and bake at a 375 deg. preheated oven for 35-40 min.

Quick Salmon Quiche:

Serves 4
(1) 9 inch frozen pie crust baked according to package directions
4 0z. Muenster cheese-grated
Ingredients listed above for soufflé
EXCEPT
Use only 3 eggs
Use 1Tbs.chopped capers AND 1Tbs.chopped dill weed
Tomato slices or parsley can be used for garnish-optional
Sprinkle cheese over baked pie crust, top with salmon and capers. Beat dill, soup, eggs and salt until well combined and pour over fish.Bake on a sheet at 375 deg. for about 40 min. until top begins to brown and puff. Cool slightly before cutting in wedges to serve.

Salmon Pilaff:

Serves 4
2 large onions chopped
4 Tbs. butter
1 cup rice
1 ½ lb. cooked salmon in large flake
1 ½ tsp. salt
1 Tbs. curry powder
Fish broth or white wine to cover
3 Tbs. chopped toasted almonds-for garnish
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Salmon and Spinach Salad:

Serves 4
2 cups cooked salmon in pieces
2 cucumbers peeled and in thin slices
8 oz. salad spinach leaves
2 plum tomatoes in large dice
1/3 cup chopped scallions
1cup mayonnaise flavored to taste with dill or tarragon or ½ cup vinaigrette of choice
Tear the spinach leaves and toss in a bowl with the cucumbers, tomatoes and fish, divide among plates and top with scallions. Pass the dressing.

Salmon-Caper Sauce Over Pasta:

Serves 4
2 shallots-peeled and diced
2 garlic cloves-peeled and diced
3 ½ oz. white wine
1 cup clam juice
2 Tbs. chopped capers
1 ½ lb. salmon fillets
1 cup half and half or heavy cream
¾ lb. uncooked pasta-bowties or shells preferred
Salt and fresh ground pepper to taste
¼ cup chopped fresh parsley
Mix the white wine and broth and poach the fish, remove fish and render in chunks or large flakes. Saute shallots and garlic in the butter until soft, about 3 min. Measure the liquid and add either wine or broth to make 1 1/3 cup and add to the sauté pan. Boil over medium heat until liquid reduces by half. Add the cream and boil until sauce thickens. Meanwhile cook the pasta al dente and keep warm. When the sauce is ready, add the capers and fish. Add salt and pepper to taste and heat through. Serve sauce hot, over pasta garnished with parsley.

Salmon Fondue:

Serves 4
7 oz. cooked flaked salmon
3 Tbs. Flour
2 Tbs. butter
½ cup white wine or broth
1 cup milk
1 ½ cups grated Swiss cheese
Tabasco to taste
French bread
Melt butter in a fondue pot or the top of a double boiler; stir In flour to make a roux, then add liquids and stir over heat until sauce is smooth and thickened. Add cheese and melt, then fold in fish and add Tabasco to taste. Serve hot with bread cubes for dipping.

Scalloped Salmon:

Serves 4
1 lb. salmon-cooked and in large flake
3 Tbs. lemon juice
1 small onion diced
1 ½ cups coarse seasoned bread crumbs
½ cup melted butter
Salt and pepper to taste
1 cup milk, broth or tomato juice
In two bowls combine the first 3 ingredients, season to taste and mix the next 2 well. Layer the 2 mixtures alternately in a buttered casserole, beginning with the fish and ending with the crumbs. Add just enough liquid to moisten. Dot with butter and bake at 350 deg. for 3 min. or until browned. Check halfway through and add more liquid if it seems dry. Serve hot.

 

 

 

Mar 21

ALL ABOUT SEAFOOD

This is an all too familiar dilemma, especially now, during Lent. When buying seafood, we’re confronted by an increasing, constantly changing variety of choices, some often new to us. With such selection, buying can be a learning experience. Rapid transport, excellent refrigeration and safe handling have opened seafood to international options, not just in cities, but in small inland towns. Aqua-farming has made more products available and widened the price range too. Salmon fillets, once considered upscale are sold in dollar stores as is Tilapia, introduced in the U.S. in the late 1980s-early 1990s, now a mainstay.

That’s good news in the U.S. because we over-fished our waters almost a century ago but didn’t begin to address the situation for about 50 years. In the 1970s seafood, especially fish, began to be promoted as a ‘healthy’ food and demand bloomed, exposing the problem. Until then the question was ”Do you like seafood?” Now it’s “What’re your favorite seafood recipes?” implying that people not only eat it frequently, but cook it at home as well, which is true.

The growing worldwide demand for seafood and the increasing desire to explore, improve, even create different cuisines, plus the interest in actually cooking food, naturally led to international resourcing. There are few variations and/or additions to the shellfish and mollusks categories but the number of fish species available has exploded.

Walking up to the supermarket fish counter or entering a fish store can be an exotic experience. It’s leveled off a bit, but there’s often a new item with an unfamiliar name. At times like those, it’s wise to depend on the fish monger’s advice but in order to take full advantage of it, you should be aware of the classifications of the fish familiar to you. You should know the general texture, taste range and oil content of the major types, how they cook and which ones fit certain dishes. Then you have a frame of reference and can make informed purchasing decisions, especially if a substitution is required, or if you want to try something new.

All About Seafood is a short, informative book which will give you the confidence to shop for seafood. It itemizes and describes shellfish and mollusks, categorizes the most familiar fish species, tells how to judge freshness and gives advice on portion sizing to calculate weight. You will also feel confident as you return home with your purchase because the book has instructions on cleaning, filleting and skinning fish as well as safe-handling, storing and general cooking directions with some illustrative recipes, including suggestions for serving canned fish. It’s a lot of content for $2.99.

For example, shrimp is one of the most popular foods, but sizing as related to portioning is often gives us pause in purchasing, particularly since they’re most frequently sold in multiple pound bags. This convenient chart, from the book, will make things a lot simpler. It’s just one of the helpful pieces of information you’ll find there. Average serving =About ½ lb. as solo ingredient, less in combination dishes.

Shrimp (Colossal) 10 or less per pound

Shrimp (Jumbo) 11-15 per pound

Extra Large 16-20 per pound

Large 21-30 per pound

Medium 31-35 per pound

Small 36-45 per pound

Miniature 100 per pound

Incidentally, ‘prawn’ is an older term for shrimp, but now usually connotes the very large ones intended for grilling and stuffing. ‘Scampi’ is simply the Italian word for ‘shrimp’. So ‘Shrimp Scampi’ on U.S. menus is an oxymoron really translating ‘shrimp shrimp’, although it’s come to mean shrimp in garlic-butter sauce, a popular dish in Italy. Here’s a different way to serve them, a recipe from the book:

Shrimp Kabobs: Serves 4

Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp:

2 lbs. extra large (26-30 count) raw shrimp, peeled and deveined, tails on

2 Tbs. olive oil

1 tsp. Tabasco

1 tsp. Worcestershire Sauce

2 tsp. chopped fresh rosemary or equal amount dried

3 cloves minced garlic

1 tsp. dried oregano

¼ tsp. allspice powder

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Kosher salt to taste

Barbeque Sauce***

Skewers

Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters. pepper.

***The Barbeque Sauce is for optional dipping

Want to see some more? Here’s the first part of the Table of Contents. To find the book, click the Book/Products button on the page header. It’s also available on Kindle for $2.99.

TABLE OF CONTENTS

INTRODUCTION –Page 2

FISH – – Page 3

General Rules about Fish – – Page 3

Types and substitutions – Page 4

Safe Handling Fish – Page 4

Salt Water fish – -Page 4

Fresh Water fish – – Page 4

Shark – -Page 5

Preparing fish – – Page 5

Small fish – – Page 5

Large Fish – – Page 5

How to Skin a Fish Fillet- – Page 5

Preferences- -Page 6

Taste – – Page 6

Fresh- -Page 6

Frozen – – Page 7

Mar 14

FRESH BISCUITS-SIMPLICITY ITSELF

When the weather roller-coasters as it has this season, with temperatures varying as much as 30 deg. in as many hours, a mug or plate of hot soup is often more welcome and satisfying than a sandwich or entrée platter. And nothing pairs better with any hot liquid than a fresh biscuit.

 

Actually, in reviewing my posts recently, I was surprised to find I’d discussed bread accompaniments only twice. On Jan. 14, 2014, I wrote about all types of muffins for all occasions. On May 25, 2016 I discussed using commercial, frozen bread dough to make everything from artesian loaves to cinnamon buns.

 

Biscuits, however, are in a class by themselves. Muffins, cake-like in texture, start with a beaten batter, must be baked in a mold to gain form and depend on eggs for leavening. Bread starts with kneaded dough which can be formed, even braided into free-standing shapes and uses yeast to rise.

 

Biscuits are in between both in texture and composition. Although, they are based on batters, can be baked in molds as well as be altered into dough, allowing them to be rolled and cut, only biscuits can be dropped by spoonfulls onto cookie sheets and baked. Also they rely on baking powder to expand rather than eggs or yeast. Moreover, they are quickly made, simply needing a spoon to stir the batter, often consisting of just 3 ingredients and they bake in few minutes. It takes little time or effort to serve them fresh.

 

In this post, I’ll show you exactly how easy it is to have biscuits ready for the table. To emphasize this point, most of the biscuits below have only 3 ingredients. Although these recipes are basically standard in most cookbooks, my main source was The Best of Cooking with 3 Ingredients by Ruthie Wornall, because she had them so well organized. I also used the antique classic The Settlement Cookbook and my Some Saint Patrick’s Day Recipes.

 

There are a few exceptions in this listing. Popovers are more of a muffin in composition but the texture is pure biscuit. They’re reputed to be so darned difficult they scare people, and this recipe is so quick and easy, I couldn’t resist sharing it. Baking Powder Biscuits exemplify how the batter can be turned into dough, rolled and cut. Scones are made as dough, but the ingredients are biscuit, not bread. It just shows the range of the category.

 

One final tip: Most of the recipes stipulate either a biscuit mix, such as Bisquick and Jiffy or self-rising flour. Substitutes for both can be easily made from pantry staples. Here are the formulas:
1)Biscuit mix=1 cup sifted flour+1 ½ tsp. baking powder +1/4 tsp. salt + 1 Tbs. melted butter or oil
2)Self-Rising flour=Same as biscuit mix minus the shortening

 

RECIPES

 

Quick Popovers: Yield 8
2 eggs
1 cup flour
1 cup milk
Combine ingredients and mix well. Fill greased custard cups or popover tins* ¾ full. Place in a cold oven and bake at 450 deg.30 min. DON’T PEEK or they won’t rise!
*NOTE: Regular muffin tin cups aren’t deep enough to allow the dough to rise to the point of forming the large central air bubble which is the hallmark of popovers. They will still be good but they won’t have the hollow center or be so light.

 

Mayonnaise Rolls: Yield 8
2 cups self-rising flour
1 cup milk
4 Tbs. mayonnaise
Combine ingredients and mix well. Pour into greased muffin tins and bake in a preheated 400 deg. oven 22 min. Can be garnished before baking with a sprinkling of dried herb ofchoice.

 

Cheese Biscuits: Yield 8-12 biscuits
2 ¼ cups baking mix
2/3 cup milk
½ cup grated cheddar cheese
Options*
Mix ingredients to form soft dough. Beat 30 sec. adding more biscuit mix if dough is too sticky. Drop by rounded spoonfulls unto a greased baking sheet and bake in a 350 deg. preheated oven for 15 min. or until golden.
* These rolls are the same recipe as the famous Red Lobster Cheese Biscuits. To duplicate the restaurant ones – melt 4 Tbs. butter with ¼ tsp. garlic powder and brush the tops of the biscuits then sprinkle with dried parsley flakes before serving. NOTE-If intending to add the butter and parsley, spoon flatten the tops of the biscuits before baking

 

Party Biscuits: Yield 12
1 cup flour
1 cup whipping cream
2 Tbs. sugar
Mix ingredients and pour into greased mini-muffin cups. Bake in a preheated 400 deg. oven for 10 min.

 

Sour Cream Rolls: Yield 12
1 cup self-rising flour
½ cup melted margarine
1 cup sour cream
Mix ingredients and pour into greased mini-muffin cups. Bake in a preheated 350 deg. oven for 15 min.

 

Clover Leaf Rolls: Yield 1 doz.
2 ¼ cups biscuit mix –divided
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½ cup melted margarine
Combine 2 cups biscuit mix, sour cream and margarine and mix well. Sprinkle ¼cup biscuit mix on a sheet of waxed paper. Drop dough by level tablespoons onto paper and roll in mix to form 36 small, coated balls. Put 3 balls in each of 12 greased muffin cups. Bake in a preheated 350 deg. oven 15-20 min. or until golden.

 

Ice Cream Biscuits: Yield 10
2 cups self-rising flour
1 pint vanilla ice cream
2 ½ Tbs. melted butter or margarine+ for cups
Blend flour and Ice cream until moistened; batter will be lumpy. Fill 10 buttered muffin cups ¾ full and top each with a bit of melted butter. Bake in a preheated 350 deg. oven for 20 min.

 

Onion Drop Biscuits: Yield 10-12
2 cups biscuit mix
¼ cup milk
(1) 8 oz. tub French Onion Dip
Combine ingredients and mix to a soft dough. Drop by rounded mounds on a greased cookie sheet and bake in a preheated 350 deg. oven 10-12 min. until golden.

 

Baking Powder Drop Biscuits: Yield(12) 1 ½ inch biscuits
1 cup flour
2 tsp. baking powder
Pinch salt
1 ¼ Tbs. shortening*
½ cup water-or milk**
Optional flavorings***
Mix dry ingredients, cut in shortening. Stir in just enough water to make a soft dough easily dropped by rounded spoonfulls onto a greased cookie sheet. Bake in a preheated 450 deg. oven 12-15 min.
*TIP: Try Crisco. It seems to bake-up lighter
** Using buttermilk increases flavor
*** Adding sugar and/or cinnamon, herbs and/or spices to taste to the batter and/or as a garnish tailors the biscuits to the meal and adds a personal touch
NOTE: To fit the 3-inregient theme of this post, self-rising flour can substitute for the first 3 items, but the baked biscuits may not rise as well because the recipe has a slightly higher percentage of baking powder. It also requires a higher percent of shortening than found in biscuit mix.
To make these into cut-out biscuits: Reduce liquid to 1/3 cup. Blend the shortening and sifted dry ingredients in a bowl. Make a well in the center and add liquid. Stir only until contents are moist, then turn out on a lightly floured board and knead about 20 sec. Pat or roll dough to ½ inch thick, cut into rounds, place on a sheet and bake in a preheated 45 deg. oven for and bake for 10-15 min. Yield is same as for Drop Biscuits..

 

Scones:
2 cups flour
1 Tbs. baking powder
½ cup butter or margarine softened
½ cup sugar
¼ tsp. salt
½ cup raisins, currents or craisins – optional
To sour milk, put one drop lemon juice or vinegar into regular milk and let sit for 15 min. or substitute buttermilk. Combine butter, sugar, salt and mix until well blended. Sift flour and baking powder and add alternately with milk to other ingredients with fruit if using. Stir as little as possible with quick strokes. Roll onto a floured board and pat into a ¾ inch circle. Put on a greased cookie sheet and cut into 8 wedges but leave the circle intact. Bake in a preheated 450 deg. oven for 15 min. Serve warm with butter.

 

 

 

Mar 7

CANNED TUNA SUGGESTIONS

It’s Lent again, the season when more menus feature fish than any other. While I was deciding what to write about this week, I looked back at my articles from past years and realized I had many on ‘fish’ but all of them fresh. (See posting lists and links below after recipes) Canned tuna is a staple in most, if not all, households, each one seems to have a personal Tuna Salad recipe, yet I had never explored the subject and I could guess why.

I’m old enough to remember when most schools in the U. S. regardless of their affiliation, served fish on Fridays in deference to Catholics in the student body and on the faculty. The regular meal was what seemed to be a universal recipe of tasteless, rather gluey Tuna Noodle Casserole and the only option was loaves of white bread and stacks of American cheese slices, no mustard offered. Though I like cold tuna and fresh tuna dishes, it was years before the thought of hot canned tuna, in any recipe, didn’t make me shudder.

That all changed one snowy day when a neighbor suggested a play date for the kids, offering to make lunch if others brought salad and dessert. When she excused herself to turn on the oven for the Tuna Noodle Casserole, I braced myself, but it was delicious! Despite the fact that the recipe was based on canned soup, which I avoid because of the chemicals and sodium, preferring to cook from scratch, as well as Chinese fried noodles, another generally frowned upon ingredient, I have made this dish and enjoyed it many times. The recipe is below.

Over the years I’ve found other canned tuna recipes that interested me, mainly cold. However, recently, between the snowy winters, and the concern over rising food prices, I’ve turned my attention to hot ones and realized canned tuna is a very interesting food source. It too has been affected by the economy. A can now holds 5 ½ oz. rather than the 7 oz.it held originally or even the 6 oz. it did a few years ago, and the price is much higher. The thought that chunk light at 10/$10 is a good sale price would have been laughed at just a few years ago. If you consider that, at the current weight, 3 cans equal a pound, the price is right up there with fresh seafood and red meat.

The thing that still makes canned tuna an economical, important food source is that it mixes well with other ingredients, once combined it goes a long way and the its protein value is equaled only by red meat. Of course one can is considered to cover at least two people in most recipes, which averages out to about half the recommended protein amount per adult serving, but adding beans, eggs or even dairy can make up the difference.

So, with apologies for having neglected canned tuna, I’m offering the following recipes, which include both hot and cold dishes. I’ve cooked them all and can honestly report they’re all so delicious, I’ve been able to erase my school days memories. I’m a canned tuna fan-cold or hot!

RECIPES

Before we get into the actual recipes, I’ll add one quick note. Canned tuna is an excellent addition to Frittatas. It goes with almost any other ingredients, just make sure it’s well drained, as should be the tuna in all these recipes.

SALAD NICOISE:

Serves 6 – 8
1 lb. fresh whole or cut green beans – frozen is fine
6-8 small new potatoes – halved if larger – keep size uniform-canned will do – drained
(2) 6 oz. cans solid white tuna in water – drained*
(1) 5 ¾ oz. can pitted black olives
4 hard-boiled eggs – quartered
4 Roma or small tomatoes – quartered- OR 1 pt. cherry or grape tomatoes
Bibb lettuce or Romaine
Optional add-ons – (1) 15 oz. can of pickled beets and/or 6-8 anchovy fillets
Cook the beans, and potatoes if raw, until crisp tender. A special flavor is added if they are marinated in a little white wine for a few hours.
Line a large platter with the lettuce leaves. Gently fork-separate the tuna chunks and mound them at 6 O’clock on the plate. Mound the potatoes at 12 and decoratively distribute the other ingredients separately in mounds evenly around the plate, except the anchovies. If using, they should be laid across the tuna. The mounds can be pie shaped wedges, pointing to the center, or the center can be filled with fresh herbs or chopped lettuce pieces. If using the beets, the black olives can be piled in the center. The point is to arrange the plate as decoratively as possible but have it appear as a miniature buffet, with each of the ingredients presented individually for ease of self-serving.
Serve with the dressing created for this salad, below.
*NOTE: This can also be served with (1) 4 to 5 oz. grilled or broiled tuna steak per serving.|


Nicoise Dressing:

Serves 6- 8
4Tbs. minced shallots – or mild onions
2 Tbs. dry mustard – 4 of Dijon can be used
5 drops of hot sauce
5Tbs red wine vinegar
3Tbs fresh lemon juice – 2 tsp. of concentrated will do
2 ½ cups salad oil.
Mix the ingredients well and allow to meld for several hours. Drizzle a little over the Tuna, and serve the rest on the side

WHITE BEAN and TUNA SALAD:

Serves 4
(1) 6 oz. can solid white tuna – drained
(1) 15 oz. can white beans – navy, or cannellini
1 Tbs. oil
1 Tbs. balsamic vinegar
1Tbs. dried basil (3Tbs. fresh chopped) + more for garnish
2 Tbs. lemon juice
2 Tbs. Dijon mustard
1 clove garlic – mashed OR ¼ tsp. garlic powder
Salt and pepper to taste
Romaine or Bib lettuce
Gently toss first 2 ingredients together. Combine everything but the lettuce to make the dressing. and mix with tuna and beans. Allow to marinate about 1 hour. Line 4 plates with the lettuce and divide salad among them. Garnish with dried basil or fresh basil. This salad can be served chilled, but the flavors are better if it’s allowed to warm close to room temperature.

CREAMY TUNA MOLD:

Serves 8-10
3 envelopes Knox unflavored gelatin – divided
1 cup water – divided into two half cups
1 ½ cups small curd cottage cheese
¼ cup finely diced green bell pepper
2 Tbs. finely diced or grated onion
Salt and pepper
(2) 5 ½ oz. cans chunk white tuna – drained
½ cup finely diced celery
2 Tbs. lemon juice
¾ cup mayonnaise
2 quart solid mold
LAYER I
Soak 1 ½ envelope of gelatin with 2 Tbs. cold water until it expands, then dissolve in remainder of ½ cup water boiling. Mix with the cheese, peppers, onion salt and pepper. Pout into the bottom of the mold and chill.
LAYER II
Repeat the above process with the remainder of the gelatin and water. Mix with celery, lemon juice, mayonnaise, and tuna. Pour into the mold on top of layer I. Chill until firm, several hours or overnight. Unmold be dipping in hot water to the count of 10 and inverting onto a serving plate. Chill again to firm. Cut in slices to serve.

TUNA NOODLE CASSEROLE:

Serves 3- 4
(1) @ 6 oz. can solid white tuna – drained
(1) 10 oz. can Campbell’s Condensed Cream of Mushroom Soup
1 cup Chinese fried noodles + ¼ cup
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1 small onion – diced
1 cup celery – diced
Mix the soup, water, celery and onions together. Gently fold in the tuna, then the noodles, breaking as little as possible. Don’t mix ahead; the noodles become soggy.* Pour into a lightly greased 1 ½ qt. ovenproof casserole. Top with the reserved noodles and place in a preheated 375 deg. oven. Bake for 20 min. until bubbling. Serve hot at once.
*Optionally to keep the noodles crisper, half the tuna mix can be put in the dish, then the cup of noodles in one layer, then the rest of the tuna, with the reserved 1/3 cup noodles on top. This produces a more fluid consistency. The first is the original recipe direction.

TUNA WITH OLIVE SAUCE for PASTA:

Serves 4
(1) 6 oz. can solid white tuna – drained
1 green bell pepper in large dice
1 small onion halved then quartered
2 garlic cloves diced or 1 tsp. garlic powder
1 cup diced fresh tomatoes or equal amount of canned diced with juice reserved
1/8 tsp. red pepper flakes
3 Tbs. oil
12 sliced green olives
½ tsp. ground fennel seeds
Salt to taste
1 lb. spaghetti or better a large shaped pasta- rotini, shells, orecchiette or penne.
Microwave the pepper and onion in the oil on high for 2 min. Add to a pan with the other ingredients and simmer over medium heat for about 10 min. adding tomato juice every few minutes and cooking down. Meanwhile cook pasta al dente and add about ¼ cup pasta water to sauce. Continue cooking until sauce thickens a bit. Toss pasta in the warm pot with the sauce. Garnish with Italian parsley. Cheese is optional.

Curried Tuna:

Serves 6-Adaptd from James Beard’s Fish Cookery
1 ½ cups canned tuna
½ cup white wine
1 onion –chopped
1 large apple-unpeeled, chopped
2 cloves garlic-chopped
6Tba.oil or butter
1 ½ Tbs. curry powder
1 cup tomato paste
½ cup water
Salt
Rice for bedding
Garnish with chopped cilantro or parsley
Serve Chutney on the side
Saute the onion, apple and garlic in the oil or butter. Add the curry powder and blend well, add the water and reduce slightly. Stir in the tomato paste, mixing well and correct seasoning. Add the wine and tuna and gently heat through.

Previous Posts on Fish

These are the direct URLs, but you can find them just as easily by using the waterfall menu in the right margin of each blog page.
Feb.21, 2013) The Informed Shopper – Part III Seafood- Fish– http://www.dinnerwithjoy.com/2013/02/

Feb.28,2013 The Informed Shopper – Part IV – Seafood – Shellfish– http://www.dinnerwithjoy.com/2013/02/
April 11,2013 In the Swim – Seafood –The difference between salt and fresh water verities– http://www.dinnerwithjoy.com/2013/04/
June 15,2013 Father’s Day Recipes -All About Kabobs-Beef, Chicken and Seafood– http://www.dinnerwithjoy.com/2013/06/
Sept. 25,2013 How to Skin a Fish Fillet– http://www.dinnerwithjoy.com/2013/09/
April 23,2014 My Thoughts and Delicious Canned Tuna Recipes — http://www.dinnerwithjoy.com/2014/04/
March 26,2015 One Fish, Two Fish- How to pick the right type of fish for a recipe and using all the new verities on the market– http://www.dinnerwithjoy.com/2015/03/
April 15,2015 Highlighting Tilapia– http://www.dinnerwithjoy.com/2015/04/
March 16, 2017 Fish for Lent– http://www.dinnerwithjoy.com/2017/03/
July 6, 2017 Grilling Fish– http://www.dinnerwithjoy.com/2017/07/
Feb.9,2018 Valentine’s Dinners for Lent–http://www.dinnerwithjoy.com/2018/02/
Feb.15,2018-All about Salmon–http://www.dinnerwithjoy.com/2018/02/
Feb. 22, 2017 All about Tilapia–http://www.dinnerwithjoy.com/2018/02/