Tuna Puff Sandwich

Butter:
English muffin or hamburger bun
Top with mixture of:
Tuna
Mayonnaise
Sweet pickle relish
Grated onion
Green pepper
Worcestershire sauce
Top with:
Sliced tomato
Grated cheddar cheese
Broil.

Grilled Tuna Sandwich

Combine:
Drained tuna (packed in water)
Mayonnaise
Sweet pickle relish
Spread on:
Slice of bread (wheat is best)
Top with:
Cheddar cheese slice
Butter top and bottom of sandwich and grill on medium until cheese is melted and bread is golden brown.

Grandma Packer’s Tuna Stack Ups

Trim crusts off and butter on both sides:
15 slices thin bread
Combine:
1 C. tuna
1 2 oz. can drained, sliced
Mushrooms
4 hard cooked eggs, chopped
½ C. chopped ripe olives
¼ C. chopped green onions
Spread on 10 bread slices.
Assemble 5 triple-decker sandwiches and fasten corners with toothpicks.
Toast on baking sheet at 350 degrees for 20 minutes until crisp and lightly brown.
Serve with warm sauce on top, made from:
1 can cream of chicken soup
1 C. sour cream

East Pasadena Ward Tuna Salad

Combine:
Chopped lettuce
Tuna packed in water, drained
Chopped Black Olives
Chopped tomatoes
Cheddar cheese chunks
Crush corn chips

Serve with:
Blue cheese or avocado dressing.

South Beach 3 Ways to Dress Up Your Salad Dressings

Tired of the same old salad dressing? Getting creative with seasoning your salads or veggies can make a world of difference in taste and enjoyment. Try these delicious alternatives to standard oil-and-vinegar dressing.

For tuna salad:
(2 tablespoons per serving)
4 teaspoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 cloves garlic, finely chopped
1/2 teaspoon black pepper
Whisk together and drizzle over tuna salad.

For steamed asparagus:
(2 tablespoons per serving)
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1 teaspoon salt, if desired
Whisk together and pour over steamed asparagus.

For shrimp salad:
(2 tablespoons per serving)
3 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons water
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1 teaspoon finely chopped garlic
1 teaspoon Dijon mustard
1/2 medium onion, sliced
Whisk together and serve over shrimp salad.

Grandma Johnston’s Tuna Pies that Dad loved as a boy

Fill ramekins or small pie tins with:
pie crust.
Fill pie crust half way with:
tuna
peas or mixed vegetables.
Cover with: white sauce
(Melt: 1 T. butter
Stir in until smooth:
1 T. flour
Add and cook until thickened:
1 C. milk)
Partially bake at 425 degrees for about 15 minutes- don’t brown crust.
Mix together & spoon on top of pies:
3 eggs
1 T. milk
Sharp cheddar cheese, grated
1 T. melted butter
Bake another 15 minutes at 350 degrees.
“Freezes beautifully”


See also Kristan’s Chicken Pot Pie
substitute tuna for chicken

Grandma Packer’s Easy Tuna Casserole- the first thing mom learned to cook besides cookies

Cook, drain & put in bowl:
1 16 oz. package egg noodles
Add & stir together:
1 large can tuna, packed in water
1 can cream of mushroom soup
½ C. milk
Salt & pepper
Celery salt
Parsley
Place in casserole dish:
Top with Grated Parmesan cheese
Bake at 350 degrees for 30 minutes.
Good with:
green peas & a basic fruit Jell-O