Ingredients

• 2 cups uncooked elbow macaroni
• 2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
• 2 cups sliced fresh mushrooms
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 1/4 cup lemon juice
• 1 tablespoon dried parsley flakes, divided
• 1-1/2 teaspoons smoked paprika, divided
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 2 pounds fresh asparagus, cut into 1-inch pieces
• 2 pouches (6.4 ounces each) light tuna in water
• 1-1/2 cups shredded Colby cheese
• 1 cup multigrain snack chips, crushed
• 4 bacon strips, cooked and crumbled

Ingredients

• 1/4 cup butter, cubed
• 3 garlic cloves, minced
• 4 French rolls or hoagie buns, split
• 2 cans (one 12 ounces, one 5 ounces) albacore white tuna in water, drained and flaked
• 1/4 cup reduced-fat mayonnaise
• 1-1/4 teaspoons dill weed, divided
• 8 slices cheddar cheese
• 8 slices tomato

Ingredients

• 1 pound small red potatoes (about 10), halved
• 1 pound fresh asparagus, trimmed and halved crosswise
• 3 pouches (2-1/2 ounces each) albacore white tuna in water
• 1/2 cup pitted Greek olives, halved, optional
• 1/2 cup zesty Italian salad dressing

Ingredients

• 1 package (16 ounces) egg noodles
• 2-1/2 cups whole milk
• 1 can (12 ounces) light tuna in water, drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup shredded cheddar cheese
• 1 can (4 ounces) chopped green chiles
• 2 cups crushed tortilla chips

Ingredients

• 1 package (8-1/2 ounces) cornbread/muffin mix
• 2 cans (5 ounces each) light water-packed tuna, drained and flaked
• 1/3 cup mayonnaise
• 1/3 cup chopped celery
• 2 tablespoons finely chopped onion
• 1 hard-boiled large egg, chopped
• 1 teaspoon dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 slices cheddar cheese
• 1 medium tomato, sliced
• 1 medium ripe avocado, peeled and sliced

Ingredients

• 1 large cucumber, seeded and finely chopped
• 1/4 cup finely chopped red onion
• 1 tablespoon minced fresh parsley
• 2 teaspoons grated lemon zest
• 1/4 teaspoon seasoned salt
• 1/4 cup reduced-fat Italian salad dressing
• 1 can (12 ounces) light water-packed tuna, drained and flaked
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup chopped celery
• 1/4 cup chopped green onions
• 6 flour tortillas (8 inches), room temperature

Ingredients

• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1/2 cup fat-free milk
• 2 cups yolk-free noodles, cooked
• 1 cup frozen peas, thawed
• 1 can (5 ounces) light water-packed tuna, drained and flaked
• 1 jar (2 ounces) diced pimientos, drained
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted

Ingredients

• 1 pouch (11 ounces) light tuna in water
• 1/3 cup each finely chopped celery, cucumber and red onion
• 1/4 cup mayonnaise
• 2 teaspoons dill weed
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 ciabatta rolls, split
• 2 cups shredded cheddar cheese

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (15 ounces each) no-salt-added garbanzo beans, rinsed and drained
• 2 cans (4 ounces each) albacore white tuna in water, drained
• 1/2 cup chopped cucumber
• 1/2 medium red onion, chopped
• 1/2 cup crumbled feta cheese

Ingredients

• 1 pound uncooked elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 cups shredded mild cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded Parmesan cheese
• 2 cans (5 ounces each) light tuna in water, drained and flaked

Ingredients

• 1 package (7 ounces) small pasta shells
• 1 can (6 ounces) light water-packed tuna, drained and flaked
• 1/2 cup frozen peas, thawed
• 1/4 cup chopped celery
• 1/4 cup finely chopped red onion
• 3/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon dill weed
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Ingredients

• 2 cans (6 ounces each) light water-packed tuna, drained and flaked
• 1 cup chopped celery
• 1/4 cup chopped red onion
• 1/3 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 2 tablespoons minced fresh parsley
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Ingredients

• 2 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup sweet pickle relish
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup frozen peas, thawed
• 1/2 cup chopped sweet onion
• 1/2 cup chopped celery
• 1 can (5 ounces) light tuna in water, drained and flaked
• 3 hard-boiled large eggs, chopped

Ingredients

• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/4 cup finely chopped cucumber
• 1 green onion, chopped
• 1/8 teaspoon dill weed
• CROQUETTES:
• 2 large eggs, lightly beaten
• 1 pouch (6.4 ounces) light tuna in water
• 1 small carrot, grated
• 1/2 cup seasoned bread crumbs, divided
• 1 green onion, chopped
• 1 tablespoon minced fresh parsley
• 1/8 teaspoon pepper
• 2 tablespoons canola oil

But after many hit-or-miss combinations, the restaurant’s owner, Shoji Muraoka, and his friend Masaaki Hirao finally created a sushi roll consisting of lettuce, cooked prawn and mayonnaise. It was Shoji’s effort to create “healthy sushi” for picky eaters who disliked vegetables, including his friend, Masaaki.

Today, Ippei Sushi still serves this lettuce maki to honor the friendship. You’ll find many variations of salad maki across Japan, in grocery stores, sushi restaurants and even convenience stores, all at an affordable price. This sushi is often made with crab sticks (imitation crab), cooked shrimp, tamagoyaki and, of course, canned tuna.

How to Make Tuna Salad Maki, Step by Step

Canned tuna sushi is a great choice for people who may not otherwise be able to enjoy sushi (like pregnant women, young children and those with a compromised immune system). Because the fish is not raw, it also makes a perfect takeaway for lunch.

Our canned tuna sushi recipe makes four maki rolls or 32 sliced pieces.

Ingredients

• 1 can (5 ounces) albacore white tuna in water, drained
• 3 tablespoons mayonnaise
• 1 teaspoon chili oil (optional)
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• Pinch of salt
• 4 sheets of nori (a traditional Japanese ingredient)
• 5 cups cooked sushi rice
• 4 leaves butter lettuce, washed
• 4 sticks cut English cucumber
• Soy sauce for serving
• Pickled ginger for serving

You can learn how to cut cucumber for sushi over at The Japanese Kitchen.

Directions

Step 1: Gather your ingredients

This is called mise en place, and it’s taught in culinary schools. You don’t have to be a professional chef to get organized in the kitchen, and it makes assembling a dish with many ingredients much easier!

Step 2: Make the tuna salad

Mix the canned tuna, mayonnaise, sesame oil, a pinch of salt and, if you like, chili oil. You can adjust the spiciness to your taste and then set it aside.

Step 3: Prepare the nori

Place a bamboo mat on a cutting board, and put a full sheet of nori on the mat with the rough side facing up.

Using wet hands, spread sushi rice across the nori sheet evenly, except for an inch at the top. Sprinkle sesame seeds over the sushi rice.

Step 4: Assemble the sushi

Arrange a spoonful of the tuna mixture, a stick of cucumber and a leaf of lettuce across the rice.

Step 5: Roll

To roll, pull up the side of the bamboo mat nearest to you and fold it over the fillings.

Pull back the edge of the mat and continue to roll tightly until the whole roll is complete.

Step 6: Cut

Let your canned tuna sushi rest for a few minutes before cutting it into eight pieces with a sharp, wet knife. (This will prevent the rice from sticking and give you clean, even cuts.)

Plate the sushi and serve with soy sauce and pickled ginger. You can make it a meal with a bowl of miso soup or put it on a platter with different types of sushi, such as Philly maki and California rolls.

Canned Tuna Sushi Tips

Practice makes perfect

Rolling sushi for the first time is always challenging, so practice! Since tuna salad maki does not use raw fish and is easy to handle, practice rolling with children. It’s a good way to start cooking with kids.

Invest in a bamboo mat

You’ll need a bamboo mat for the best rolling results. However, you may use a kitchen towel in a pinch. The technique used in rolling the sushi is similar to making jelly rolls or strudel cake.

The post How to Make Canned Tuna Sushi appeared first on Taste Recipes.

Creamy Tuna-Noodle Casserole

When you need supper fast, this tuna noodle casserole makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah

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Tuna Noodle Casserole

99 Reviews

Test Kitchen Approved

Total Time45 min

Servings6 servings

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From the Recipe Creator:When you need supper fast, this tuna casserole with peas, peppers and onions makes a super one-dish meal. Cooked chicken breast works well in place of the tuna. —Edie DeSpain, Logan, Utah

Nutrition Facts:1-1/3 cups: 340 calories, 8g fat (4g saturated fat), 63mg cholesterol, 699mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

Tuna Mushroom Casserole

24 Reviews

Contest Winner

Test Kitchen Approved

Total Time55 min

Servings6 servings

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From the Recipe Creator:I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. —Jone Furlong, Santa Rosa, California

Nutrition Facts:1 each: 343 calories, 15g fat (5g saturated fat), 57mg cholesterol, 770mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 24g protein.

Modern Tuna Casserole

20 Reviews

Contest Winner

Test Kitchen Approved

Total Time40 min

Servings6 servings

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From the Recipe Creator:Tuna casserole was my favorite as a kid, and I found myself craving it as an adult. I reconfigured the recipe to include more vegetables, and the result is perfection. —Rebecca Blanton, St. Helena, California

Nutrition Facts:1-3/4 cups: 372 calories, 11g fat (6g saturated fat), 47mg cholesterol, 767mg sodium, 44g carbohydrate (7g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1-1/2 fat, 1 vegetable.

Broccoli Tuna Casserole

20 Reviews

Test Kitchen Approved

Total Time1 hour 35 min

Servings8 servings

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From the Recipe Creator:When I was in the Navy, a co-worker’s wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my “family” away from home. —Yvonne Cook, Haskins, Ohio

Nutrition Facts:1-1/4 cups: 271 calories, 8g fat (4g saturated fat), 38mg cholesterol, 601mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Southwest Tuna Noodle Bake

10 Reviews

Total Time50 min

Servings6 servings

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From the Recipe Creator:None of my co-workers had ever tried tuna noodle casserole, and since we live near the Mexican border, they challenged me to make a Southwest version. After trying the tasty results, everyone wanted the recipe! —Sandra Crane, Las Cruces, New Mexico

Nutrition Facts:1-1/2 cups: 673 calories, 22g fat (9g saturated fat), 117mg cholesterol, 1241mg sodium, 82g carbohydrate (7g sugars, 4g fiber), 36g protein.

Asparagus Tuna Noodle Casserole

1 Review

Total Time5 hours 20 min

Servings8 servings

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From the Recipe Creator:I updated a traditional tuna casserole using fresh asparagus and asparagus soup. This is so different and so delicious. Use frozen asparagus when fresh is not in season. —Nancy Heishman, Las Vegas, Nevada

Nutrition Facts:1-1/3 cups: 338 calories, 15g fat (6g saturated fat), 44mg cholesterol, 1110mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 22g protein.

De-Lightful Tuna Casserole

27 Reviews

Test Kitchen Approved

Total Time40 min

Servings5 servings

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From the Recipe Creator:This mild, homemade tuna casserole will truly satisfy your family's craving for comfort food without all the fat! —Colleen Willey, Hamburg, New York

Nutrition Facts:1-1/4 cups: 329 calories, 8g fat (4g saturated fat), 32mg cholesterol, 684mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

Tuna Noodle Cups

1 Review

Test Kitchen Approved

Total Time55 min

Servings9 servings

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From the Recipe Creator:Older kids can get a jump on preparing dinner by stirring up these miniature tuna casseroles. Or serve them for brunch with fresh fruit, a tossed salad and rolls. —Marlene Pugh, Fort McMurray, Alberta

Nutrition Facts:2 noodle cups: 316 calories, 14g fat (7g saturated fat), 131mg cholesterol, 549mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 21g protein.

Slow-Cooker Tuna Noodle Casserole

3 Reviews

Test Kitchen Approved

Total Time4 hours 25 min

Servings10 servings

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From the Recipe Creator:We tweaked this family-friendly classic to work for the slow cooker. It’s easy, wholesome and totally homemade! You can make this recipe in a pressure-cooker, too. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Nutrition Facts:1 cup: 393 calories, 21g fat (12g saturated fat), 84mg cholesterol, 752mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 22g protein.

The post 10 of Our Best Tuna Noodle Casseroles appeared first on Taste Recipes.

So many of us are trying to incorporate more protein into our diets. Lean meats, legumes and nuts are all a great place to start, but you might be forgetting one healthy source of protein in the aisles at your grocery store: packaged tuna.

Yep! On average, a packet of tuna has about 30% of the protein healthy adults need in a day. And with most tuna brands coming in at under 100 calories per serving, you couldn’t ask for a better way to beef up your lunchtime routine. But we know that canned and packaged tuna can be disappointing. To save you the trouble, our Test Kitchen sampled all the most popular brands to find the tuna options that should be in your shopping cart.

How We Found the Best Tuna Brands

For this sampling, our Test Kitchen put seven tuna brands (including the biggest names) head-to-head in a blind tasting. Our pros didn’t know which brand was which as they sampled each tuna as they came—right out of the package. They judged the tuna according to these criteria:

• Appearance: How does the tuna look? What sort of hue does it have? Does it look appealing?
• Flavor: How does the product taste? Is it too salty? Too fishy? Are there any additional flavors to note?
• Texture: What is the texture of the tuna like? Is it flaky? Is it firm? Too dry? Too wet?

Our Test Kitchen-Preferred Tuna Options

After a pretty grueling test, our pros picked four tuna brands as their favorite. These brands are Test Kitchen-approved:

Best Overall Tuna: StarKist Albacore White Tuna in Water

In our testing, albacore tuna (as compared to yellowfin or skipjack) rose to the top. This light flaky tuna from StarKist was our team’s favorite. Inside the pouch, our pros found large chunks of flaky fish.

StarKist albacore was juicy and bright with just the right level of salt. Packed in water, this brand is super healthy—it has 17 grams of protein, 60% of your vitamin 12 for the day and is just 80 calories per package. That’s pretty darn good if you’re trying to eat healthy and want to incorporate a bit more fish into your diet.

Our testing team said that this fish was delicious enough to eat plain but would be just as welcome in any lunchbox. This green salad with white beans and tuna is the perfect place to start.

Available for $1.99

Best Fancy Tuna: Portofino Albacore Tuna in Extra Virgin Olive Oil with Sea Salt

When you think of canned or packaged tuna, you probably aren’t thinking fancy. But one brand in our taste test had our kitchen squad thinking about pre-packed tuna differently: Portofino.

This Italian brand had testers raving. The addition of extra virgin olive oil and a touch of sea salt gave this albacore a distinctive taste. It was flavorful and had just the right texture—moist but not overly saturated.

Because of the perfect flake of this tuna and the additional fresh flavors of the oil, our Test Kitchen thought this fish was great on its own (this isn’t the brand to buy if you want to make tuna salad). Many of our pros recommended using Portofino albacore to top a Nicoise salad.

$29.88 at Amazon

Best Non-Albacore Tuna: Good & Gather Chunk Light Tuna in Water

If albacore tuna isn’t for you, snag a pouch or two of Target’s Good & Gather Chunk Light Tuna. This brand was super flaky and had that classic, rich tuna flavor our Test Kitchen was searching for.

This packaged tuna is exactly what you want when it comes to whipping up an easy tuna salad or making tuna burgers at home. Good & Gather wasn’t overly salty which leaves plenty of room for you to jazz this brand up with the herbs and spices you love most.

Available for $0.99

Best Budget Option: Great Value Chunk Light Tuna in Water

Priced 30% lower than its nearest competitor, Walmart’s Great Value Chunk Light Tuna is our favorite budget tuna brand (and one of our Test Kitchen’s favorites overall).

This tuna was moist and had the perfect level of salt. This fish does have a finer texture than some of the other tuna brands. While this wasn’t every tester’s favorite, these smaller flakes make Great Value tuna the perfect candidate for many tuna recipes like tuna salads and casseroles.

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What to Make with Packaged Tuna

In a hurry? Then tuna right out of the pouch works just fine as a quick lunch. It also adds extra protein to green salads for your lunchtime fare.

But don’t stop with lunch! Tuna makes for some great dinners as well. Yep, we’re talking tuna noodle casserole—this time with a modern spin. Or try sheet pan tuna melts, a fresh, herb-filled tuna salad or tuna lettuce wraps. For something a bit more adventurous, try this canned tuna sushi recipe.

And don’t forget, these lightweight packages are also ideal for camping. No refrigeration needed and these pouches pack plenty of protein—about 18 grams each.

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Herbed Tuna and White Bean SaladThis is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida

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Also, try these canned salmon recipes that make some of our all-time favorite pantry meals.

Tuna BurgerOur tuna burger will transform pantry staples into a simple yet tasty meal that's sure to become a regular in your dinner recipe rotation.

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Tarragon Tuna SaladIt's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. —Billie Moss, Walnut Creek, CaliforniaDid you know that you can put tuna salad in sushi? Try it out with this canned tuna sushi recipe.

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Tuna MeltThis easy tuna melt sandwich recipe will make you feel like a kid again.

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Comforting Tuna PattiesMy grandmother and mother made these tuna patties on Fridays during Lent. I'm not the biggest fan of tuna, but it's perfect in this dish. These patties are even good cold the next day, if there are any leftovers. —Ann Marie Eberhart, Gig Harbor, Washington

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Tuna Potato SupperTuna lovers will find this to be a real treat. My husband and I enjoy it as a nice change from the ordinary baked potato. Add a salad for a simple lunch or dinner. —Rosella Peters, Gull Lake, Saskatchewan

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Slow-Cooker Tuna Noodle CasseroleWe tweaked this family-friendly classic to work for the slow cooker. It's easy, wholesome and totally homemade!—Taste Recipes Test Kitchen

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Tuna Mushroom CasseroleI love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite.—Jone Furlong, Santa Rosa, California

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Tuna-Filled ShellsHot tuna's a hit when you mix it with sizable pasta shells and a cheesy sauce. Dill also complements the fish nicely in this cream comfort food. It's a great change of pace from the traditional tuna casserole. —Connie Staal, Greenbrier, Arkansas

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Tuna Noodle CupsOlder kids can get a jump on preparing dinner by stirring up these miniature tuna casseroles. Or serve them for brunch with fresh fruit, a tossed salad and rolls. —Marlene Pugh, Fort McMurray, Alberta

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Tuna WrapLoaded with the best tuna salad and fresh, colorful, crunchy vegetables, this heart-healthy tuna wrap is perfect for lunch or a light dinner.

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Snappy Tuna MeltsI lightened up a classic tuna melt by using creamy balsamic vinaigretee in place of the traditional mayonnaise. Kids and adults both go for this quick meal. —Christine Schenher, Exeter, California

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Tuna SaladI've perfected this classic salad with sweet pickle relish, Dijon and a squeeze of lemon. Serve with crackers, over a bed of greens, or grilled on sourdough as a simply fantastic tuna melt. —Julie Andrews, Rockford, Michigan

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Modern Tuna CasseroleTuna casserole was my favorite as a kid, and I found myself craving it as an adult. I reconfigured the recipe to include more vegetables, and the result is perfection. —Rebecca Blanton, St. Helena, California

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Tuna Crescent RingThis is really easy to throw together, and I often use it when I am too tired to fix anything else. —Julia Bivens, Martinsburg, West Virginia

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Tuna Noodle CasseroleWe make this tuna noodle casserole recipe with canned tuna, tender vegetables, cream of mushroom soup and egg noodles. Top it off with a crisp bread crumb topping for a warm and cozy meal-in-one.

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Mediterranean Tuna SaladIf you think tuna salad means lots of mayonnaise, think again! Our Mediterranean tuna salad recipe mixes protein-packed canned tuna, chickpeas, veggies and vinaigrette into a colorful, healthy, never-boring salad or sandwich topper.

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Orzo-Tuna Salad with TomatoesStuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona

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Broccoli Tuna CasseroleWhen I was in the Navy, a co-worker's wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my family away from home. —Yvonne Cook, Haskins, Ohio

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Healthy Tuna SaladYou do not need full-fat dressing to make a great tuna fish sandwich. Learn how to make healthy tuna salad with a recipe that cuts down on calories and fat, but keeps the classic flavor (and crunch!).

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Cilantro-Avocado Tuna Salad SandwichesLime juice and cilantro in tuna salad – who knew? This recipe for avocado tuna salad came to me as a way to have a protein-packed meal with lots of pizzazz. —Heather Waldorf, Black Mountain, North Carolina

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This recipe is just one of several ways to enjoy a tunacado sandwich! 

Tuna Nicoise SaladTuna Nicoise salad is a perfect lunch for a weekend or even to make ahead for the work week. Our recipe is traditional with tuna, tomatoes and beans, but is easily adaptable to suit your tastes.

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Tuna and White Bean Lettuce WrapsHere's a fabulous way to dress up ordinary tuna salad. This easy recipe makes a quick dinner or lunch at the office, and it's good for you. —Heather Senger, Madison, Wisconsin

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Snappy Tuna MeltsI lightened up a classic tuna melt by using creamy balsamic vinaigretee in place of the traditional mayonnaise. Kids and adults both go for this quick meal. —Christine Schenher, Exeter, California

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Pressure-Cooker Tuna Noodle CasseroleWe tweaked this family-friendly classic tuna casserole to work for the pressure cooker. Go for easy, wholesome and totally homemade!—Taste Recipes Test Kitchen, Milwaukee, Wisconsin

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The post The Best Tuna Brands, According to Our Test Kitchen Experts appeared first on Taste Recipes.

Ingredients

• 4 cups uncooked campanelle or spiral pasta
• 2 medium carrots, finely chopped
• 2 medium peaches, chopped
• 1 pouch (11 ounces) light tuna in water
• 1/2 cup sliced celery
• 1/2 cup julienned cucumber
• 1/2 cup julienned zucchini
• 1/2 cup fresh broccoli florets, chopped
• 1/2 cup grated red cabbage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups Caesar salad dressing

Ingredients

• 1 large egg, lightly beaten
• 1/2 cup dry bread crumbs
• 1/2 cup finely chopped celery
• 1/3 cup mayonnaise
• 1/4 cup finely chopped onion
• 2 tablespoons chili sauce
• 1 pouch (6.4 ounces) light tuna in water
• 4 hamburger buns, split and toasted
• Optional: Lettuce leaves and sliced tomato

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup evaporated milk
• 1 pouch (6.4 ounces) light tuna in water
• 1/3 cup plus 1/2 cup dry bread crumbs, divided
• 1 green onion, finely chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Oil for frying

Ingredients

• 3 tablespoons butter, divided
• 4 medium carrots, chopped
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 1 cup sliced baby portobello mushrooms
• 2 cans (5 ounces each) albacore white tuna in water, drained and flaked
• 2 cups fresh baby spinach
• 1 cup frozen peas
• 3 cups uncooked spiral pasta
• 1 tablespoon all-purpose flour
• 2/3 cup reduced-sodium chicken broth
• 1/3 cup half-and-half cream
• 1/2 cup shredded Parmesan cheese
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Ingredients

• 4 cups fresh arugula
• 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
• 1 cup grape tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/3 cup chopped roasted sweet red peppers
• 1/3 cup pitted Nicoise or other olives
• 1/4 cup chopped fresh basil
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 2 cans (5 ounces each) albacore white tuna in water, drained

Ingredients

• 1 hard-boiled large egg, chopped
• 1 can (3 ounces) light water-packed tuna, drained and flaked
• 1/4 cup chopped celery
• 1/4 cup chopped sweet pickles
• 3 tablespoons reduced-fat mayonnaise
• 2 teaspoons prepared mustard

Ingredients

• 1 package (7 ounces) plain potato chips, divided
• 1 can (5 ounces) light tuna in water, drained and flaked
• 1 package (10-1/2 ounces) frozen asparagus tips, thawed and patted dry or 1 can (15 ounces) asparagus spears, drained and sliced
• SAUCE:
• 2/3 cup evaporated milk
• 1 tablespoon lemon juice
• 1/4 teaspoon ground mustard
• 1/8 teaspoon white pepper
• TOPPING:
• 1/4 cup shredded cheddar cheese
• 1/2 cup sliced almonds

Ingredients

• 10 jumbo pasta shells
• 1/2 cup mayonnaise
• 2 tablespoons sugar
• 1 can (12 ounces) tuna, drained
• 1 cup diced celery
• 1/2 cup diced green onions
• 1/2 cup diced green pepper
• 1/2 cup shredded carrot
• 2 tablespoons minced fresh parsley
• CREAMY CELERY DRESSING:
• 1/4 cup sour cream
• 1/4 cup sugar
• 1/4 cup cider vinegar
• 2 tablespoons mayonnaise
• 1 teaspoon celery seed
• 1 teaspoon onion powder
• Lettuce leaves and red onion rings, optional

Ingredients

• 1 can (12 ounces) tuna, drained and flaked
• 4 ounces cheddar cheese, cut into 1/4-inch cubes
• 1/2 to 3/4 cup mayonnaise
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 2 tablespoons chopped dill pickle
• 1 tablespoon dill pickle juice
• 1/4 teaspoon salt
• 1/8 teaspoon each celery seed and pepper
• 5 medium tomatoes, cored
• Bacon bits, optional

Ingredients

• 1 block (4 ounces) cheddar cheese, cut into 1/4-inch cubes
• 1 can (6 ounces) tuna, drained and flaked
• 3 hard-boiled large eggs, chopped
• 1/3 cup mayonnaise
• 3 tablespoons sweet pickle relish
• 2 tablespoons finely chopped onion
• 1/4 teaspoon salt
• 6 hot dog buns, split

Ingredients

• CRUST:
• 1 cup all-purpose flour
• 1/2 cup mashed potato flakes
• 1/2 cup cold butter
• 3 to 4 tablespoons ice water
• 1 can (2.8 ounces) french-fried onions, divided
• FILLING:
• 1 large egg
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup shredded cheddar cheese, divided
• 3/4 cup mashed potato flakes
• 1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
• 2 tablespoons chopped pimiento-stuffed green olives

Ingredients

• 1 can (6 ounces) tuna, drained and flaked
• 1 large egg
• 1/2 cup Italian-seasoned bread crumbs
• 1/3 cup finely chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped sweet red pepper
• 1/4 cup mayonnaise
• 2 tablespoons chili sauce
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Dash hot pepper sauce
• Dash Worcestershire sauce
• 1 teaspoon olive oil
• 4 hamburger buns, split
• Tomato slices and lettuce leaves, optional

Ingredients

• 1/2 cup plain nonfat yogurt
• 1/4 cup salsa
• 1/4 teaspoon pepper
• 2 cans (5 ounces each) reduced-sodium chunk white tuna, drained and flaked
• 1 cup frozen corn, thawed
• 1 cup chopped green pepper
• Lettuce leaves, optional