Tuna Salad Sandwich

Just a really quick post today.  I needed to make some lunch for Charles to take to work and I’d neglected my weekend grocery run this week so I decided tuna was the way to go.  I think he has a toaster at work so he can toast his bread otherwise I’m sure it will be great on fresh bread too.  I just went with a simple version.

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  • 1 can tuna; 5 o.z.
  • 2 Tbs mayo; more or less to taste
  • salt and pepper
  • 2 Tbs celery

Drain tuna and flake into bowl.  Add remaining ingredients; I usually start with about half of the mayo and add more accordingly.  Season with salt and pepper to taste.  I served it with some lettuce, cheese, and wheat bread.

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Enjoy ~ Kimberly

Pasta Salad with Tuna and Spinach

Just a quick post for a delicious lunch.  I decided to make a tuna and pasta salad with a bit of raw spinach today instead of my usual pea and tuna salad.  I loved the crunch of the raw spinach and the tri-color rotini made for a lovely color; any pasta or macaroni will do though.   The tanginess of the tomato and vinegar compliment the flavors beautifully.

Pasta Salad with Tuna and Spinach

  • 8 o.z. dry pasta
  • 2 cans tuna ~ drained
  • 1/2 cup diced fresh tomato
  • 1/2 cup chopped fresh spinach
  • 1/2 cup mayonnaise
  • 1 Tbs rice vinegar
  • salt and pepper

Cook pasta according to package directions.  Drain and chill; I like to soak in an ice water bath for a few minutes before draining.  Combine pasta, tuna, tomato, spinach, mayo, and vinegar.  Season with salt and pepper to taste.

Enjoy ~ Kimberly

Simple Tuna Pasta and Pea Salad

Sometimes the simple salads are the most delicious.  I remember when we were kids mom making this often in the summer; especially when we had fresh peas in the garden.  I didn’t have fresh peas today but canned or frozen peas work well too.  It’s refreshing on a hot day and a great crowd pleaser for a back yard party.  Just a few simple ingredients make for a great combination.

Simple Tuna Pasta and Pea Salad

  • 8 o.z. pasta ~ macaroni, penne, or campanella
  • 2 cans tuna
  • 3/4 cup mayonnaise
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can peas – drained

Cook pasta according to package directions; rinse with cool water and drain well.  Drain tuna.  Add tuna, mayonnaise, salt and pepper to drained pasta.  Stir in peas and chill before serving.

Enjoy ~ Kimberly

Tuna Salad ~ blackened tuna, pasta, and avocado

I love to make something new with leftovers.  I intentionally cooked some extra blackened tuna the other day just so I could make a salad.   I decided to make one with pasta and avocado for a new twist.

Blackened tuna salad

  • 10 o.z. tuna (I used 2 ahi tuna steaks that were about 5 o.z. each)
  • 8 o.z. uncooked pasta
  • 1 cup mayonnaise
  • 1/4 tsp chili powder
  • 1 avocado
  • 1 lime
  • salt and pepper

Cook tuna as desired ~ as I mentioned I went with my blackened version; cool until ready to use.  Cook pasta according to package.  Drain, rinse, and chill pasta.  Add mayonnaise and chili powder.  Break apart tuna and stir into pasta mixture.  Chill and serve with diced avocado seasoned with lime, salt and pepper.

Enjoy ~ Kimberly

Cheesy Tuna Casserole with Broccoli

Tuna casserole is one of those easy and versatile recipes to throw together.  I usually use what I have on hand; sometimes I opt for noodles other times a macaroni type pasta. The vegetables can vary too ~ peas are one of my favorite additions!  It can be cheesy or just a creamy sauce if desired adjust to your tastes!

Cheesy Tuna Casserole

  • 2 cups penne pasta
  • 1 cup broccoli florets
  • 1 cup diced mushrooms
  • 1 clove garlic ~ minced
  • 1/4 cup onion
  • 1 Tbs butter
  • 1 1/2 cup heavy cream
  • 2 cup shredded cheese
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can tuna

Cook pasta according to package.  Add chopped broccoli florets to pasta at the last 2 minutes of cooking. Drain pasta and broccoli and pour into buttered baking dish.  (Do not rinse the pasta)

Sauté mushrooms, onion, and garlic in butter until desired tenderness.  Add cream; heat through.  Slowly stir in cheese 1/2 cup at a time.  Add seasonings and stir in tuna.  Pour over pasta and broccoli.  Top with extra cheese and some crushed cracker or bread crumbs if desired.  Bake about 20 minutes at 350 degrees or until hot and bubbly.

Enjoy ~ Kimberly

Creamed Tuna on Toast

I had a craving for some creamed tuna on toast.  Usually I just throw it together so I can’t say I have a special recipe, but today I measured my ingredients so I could share.  I added additional salt and pepper to my serving so feel free to adjust to your liking.

Creamed tuna

  • 2 Tbs butter
  • 2 Tbs flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • a tiny dash of cayenne if desired
  • 2 cups milk
  • 1 can tuna
  • 1/4 cup peas (optional)

Begin by melting butter over medium heat.  Add flour salt, pepper, and cayenne. Stir together until mixture begins to bubble about 1 minute; continue stirring an additional minute.  Add milk; increase heat to medium high stirring frequently.  Bring to a simmer;  mixture will begin to bubble at edges, about 6-8 minutes;  reduce heat to medium and stir constantly for an additional 2 minutes. Add tuna and peas; heat through and serve over toast.

Enjoy ~ Kimberly

Blackened Ahi Tuna and Sliced Avocado

We decided on tuna today for lunch; we tend to eat quite a bit of fish.  I don’t think I could ever get bored with fish, there are so many kinds and so many different ways to prepare.    A few weeks ago Charles had picked up a piece of Tuna and on a whim I blackened it while we were preparing dinner. It was one of those Monday’s that we start cooking and maybe 4 or 5 hours later we finally eat so the snack was much appreciated.  In any case I used my homemade chili powder for the seasoning.  I’ll post the recipe for my chili powder soon; I came up with it one day while making chili only to find out I was chili powder-less and too lazy to go to the store.  Ok, back to today’s lunch.

Blackened Tuna with Avocado

  • 2 tuna steaks (5 o.z. each)
  • chili powder
  • 1 avocado
  • salt and pepper
  • 1 lime

Here is where I wish I had a good cast iron skillet.  I used my favorite non-stick and heated over medium-high heat.  Meanwhile season the tuna with your blackening seasoning of choice on both sides.

Place seasoned tuna in hot skillet and sear for 3 minutes on first side.  It will smoke so have a fan on and a window open if possible.  Flip and cook another 2 – 2 1/2 minutes.  Remove from heat and set on plate with another plate inverted over top; allow to rest while you prepare the avocado.  Cut avocado in half and remove pit.  Slice into 1/4 inch slices and remove from skin.  Sprinkle with salt and pepper and juice from 1/2 lime.  Uncover tuna and squeeze remaining half lime over pieces.  Top with avocado and serve.

Enjoy ~ Kimberly


Just wanted to follow-up with a revisit.  I made this again for dinner …. backed the time down to 2 minutes each side to keep the tuna cooked to medium.  Enjoyed with carrots and rice; very delicious once again.