Tangy Tuna Panini
From Every Day with Rachael Ray
April 2009
SERVES 4
Prep Time: 25 min
Cook Time: 6 min
Ingredients
Two 6-ounce cans tuna packed in oil, drained
½ cup extra-virgin olive oil, plus more for brushing
Grated peel of 1 lemon, plus juice of 1/2 lemon
1/2 cup finely chopped red onion
1 rib celery, finely chopped
2 tablespoons finely chopped sun-dried tomatoes
Salt and pepper
8 slices country bread
16 pepperoncini, halved lengthwise
4 large eggs
1. Preheat a panini press. In a medium bowl, flake the tuna. Stir in 1/4 cup olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
2. Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad among 4 slices, making a well in the center. Top the tuna salad with the pepperoncini.
3. In a small nonstick skillet, heat the remaining 1/4 cup olive oil over high heat. One at a time, fry the eggs just until the egg whites set, about 1 minute each. Set one egg sunny-side up on top of the tuna and pepperoncini, aligning the yolk with the well. Set the remaining bread slices in place, oiled side up.
4. Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Showing posts with label Tuna. Show all posts
Showing posts with label Tuna. Show all posts
Friday, April 3, 2009
Tuesday, February 10, 2009
Tuna Noodle Casserole
Tuna Noodle Casserole
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 25 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
2 tbsp. chopped pimentos (optional)
1 cup frozen peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine
Directions:
Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F. for 20 min. or until hot. Stir.
Mix bread crumbs with butter and sprinkle on top. Bake 5 min.
Tip: This recipe is also great using Campbell's® Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 25 minutes
Serves: 4
Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
2 tbsp. chopped pimentos (optional)
1 cup frozen peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine
Directions:
Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F. for 20 min. or until hot. Stir.
Mix bread crumbs with butter and sprinkle on top. Bake 5 min.
Tip: This recipe is also great using Campbell's® Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.
Wednesday, February 4, 2009
Tuna Pesto & Pasta
Tuna Pesto & Pasta
1 box (9oz) birds eye frozen peas and pearl onion
3 cups cooked rotini pasta or other shaped pasta
1 can (6 oz) tuna packed in water, drained
¼ cup mayonnaise
2-4 TBSP prepared pesto grated parmesan cheese
Prepare vegetables in medium saucepan according to package directions.
Stir in pasta, tuna, mayonnaise and pesto; heat through.
Serve with cheese.
Makes 2 servings
Prep time 5 minutes
Cook time 12 minutes
1 box (9oz) birds eye frozen peas and pearl onion
3 cups cooked rotini pasta or other shaped pasta
1 can (6 oz) tuna packed in water, drained
¼ cup mayonnaise
2-4 TBSP prepared pesto grated parmesan cheese
Prepare vegetables in medium saucepan according to package directions.
Stir in pasta, tuna, mayonnaise and pesto; heat through.
Serve with cheese.
Makes 2 servings
Prep time 5 minutes
Cook time 12 minutes
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