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Macaroni Tuna Casserole

Macaroni Tuna Casserole

Ingredients:

  • 1 package macaroni and cheese
  • ¼ cup butter
  • ¼ cup milk
  • 1 can cream of mushroom soup
  • 1 can of NATURALE TUNA (in oil or water)
  • ½ cup milk
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon minced fresh parsley, or to taste (Optional)
  • ¼ cup bread crumbs
  • ¼ cup butter, melted

Instructions:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return the macaroni to the pot.
  • Stir in 1/4 cup butter 1/4 cup milk, and the envelope of powdered cheese from the package. Add mushroom soup, Naturale tuna, and 1/2 cup milk; stir to combine. Pour the macaroni mixture into the prepared baking dish; top with Cheddar cheese and parsley.
  • Mix breadcrumbs, 1/4 cup melted butter, and dill in a small bowl; sprinkle over the Cheddar cheese layer.
  • Bake in the preheated oven until the cheese is melted and the top is golden brown, about 20 minutes.
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Tuna and Cheese on Toast

Tuna and Cheese on Toast

Ingredients:

  • 1 piece of bread
  • 2 tablespoons of Cream Cheese
  • 1 tablespoon of Scallions
  • 1can of NATURALE TUNA (in oil or water)

Instructions:

  • Slice the bread and toast in a pan over medium heat on both sides. Be careful not to let it burn.
  • Meanwhile, drain the tuna and chop the scallion.
  • Spread the cream cheese on the toast and top with a little tuna.
  • You can replace the cream cheese with white cheese (use the same indicated amount).
  • Sprinkle with scallion and serve.
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Tuna pasta with Green Olive Pesto

Tuna pasta with Green Olive Pesto

Ingredients:

  • 2 cups (lightly packed) parsley leaves
  • ½ cup pitted green olives
  • ¼ cup roasted unsalted almonds
  • ¼ cup extra virgin olive oil
  • 2 teaspoons freshly grated lemon zest
  • 1 clove garlic
  • ½ teaspoon crushed red chili pepper
  • ½ teaspoon salt
  • ½ pound of your pasta of choice
  • 2 cans of NATURALE TUNA (in oil or water)

Instructions:

  • To prepare the pesto, place the parsley, olives, almonds, olive oil, lemon zest, garlic, chili pepper, and salt in a food processor work bowl. Process until a chunky paste forms, 15 –20 seconds.
  • Meanwhile, cook the whole wheat pasta in a pot of salted boiling water according to package directions. Drain and transfer to a serving bowl, then add the NATURALE TUNA (in oil or water).
  • Pour the sauce over the pasta and toss together. Serve warm or at room temperature.
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Tuna and Avocado Wraps

Tuna and Avocado Wraps

Ingredients:

  • 2 cans of NATURALE TUNA (in oil or water)
  • 4 whole wheat wraps
  • 1 ripe avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons mayonnaise
  • Fresh lime juice, salt, and pepper to taste

Instructions:

  • In a bowl, mix drained tuna with mayonnaise, lime juice, salt, and pepper.
  • Spread the tuna mixture onto the wraps.
  • Add sliced avocado, cherry tomatoes, and chopped red onion.
  • Roll up the wraps and serve.
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Tuna and Sweet Potato Patties

Tuna and Sweet Potato Patties

Ingredients:

  • 2 cans of NATURALE TUNA (in oil or water)
  • 2 medium-sized sweet potatoes, grated
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 green onions, finely chopped
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions:

  • In a bowl, combine drained tuna, grated sweet potatoes, breadcrumbs, egg, chopped green onions, paprika, salt, and pepper.
  • Form the mixture into patties.
  • Cook on a skillet until both sides are golden brown.
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Tuna Quesadillas

Tuna Quesadillas

Ingredients:

  • 2 cans of NATURALE TUNA (In oil or water)
  • Flour tortillas
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • Fresh cilantro, chopped

Instructions:

  • Mix drained tuna with salsa in a bowl.
  • Place a tortilla on a heated pan, add tuna mixture and shredded cheese, then top with another tortilla.
  • Cook until cheese melts and tortillas are golden on both sides.
  • Slice into wedges, serve with sour cream, and garnish with chopped cilantro.