2 7-oz cans tuna, drained and flaked, or equal amount of fresh cooked tuna
1/2 cup mayonnaise
1 1/2 T chopped chutney
1/2 t curry powder
1 cup chopped celery
4 hard-boiled eggs, chopped
3 T chopped onions or scallions
1 T lemon juice
Salad greens
Parsley sprigs

Tomato Aspic (recipe follows)
2 cups tomato juice
2 bay leaves
1/4 cup each chopped onion and celery
5 whole peppercorns
6 to 8 whole cloves
Dash cayenne pepper
1 t horseradish
2 T unflavored gelatin
1/2 cup cold water
1/2 cup orange juice

Prepare tomato aspic; chill until firm, several hours or overnight. Mix the mayonnaise with chutney and curry powder; then add tuna, celery, eggs, onion and lemon juice. Blend well but gently, and chill. When ready to serve, unmold Tomato Aspic onto serving platter. Mound tuna mixture in center and surround aspic with salad greens. Garnish tuna with parsley sprigs.

Serves 6-8.

Tomato Aspic
Cook tomato juice, bay leaves, onion, celery, peppercorns, cloves, cayenne and horseradish until vegetables are soft. Strain and force through a sieve. Soften gelatin in cold water and stir in orange juice and pour mixture into a lightly oiled 4-cup ring mold or 6-8 individual ring molds. Chill until firm, several hours or overnight. Unmold by dipping bottom of mold in warm water to loosen. Pat dry and turn out onto serving platter. Fill with chilled tuna or any seafood salad.

Serves 6-8.

2 7-oz cans tuna, drained and flaked, or equal amount fresh cooked tuna
3 T lemon juice
4 T any type pickle relish/pepper relish
1 cup chopped celery
2 T minced fresh parsley
2 T chopped green onions
2 T chopped green pepper
Mayonnaise
Ground pepper
4 hot dog buns
4 slices cheddar cheese
Parchment, cut into 4 pieces, each large enough to enclose a hot dog bun (see note below)

Mis tuna thoroughly with lemon juice, relish celery, parsley, onions and green pepper; add enough mayonnaise to moisten well. Add pepper to taste. Open hot dog buns carefully (do not break apart) and gently scoop out the soft inner part, leaving the shell. Divide tuna equally among buns and place a slice of cheese lengthwise on top of each. Wrap in parchment or butcher’s paper, folding so that seam is on the top. Bake at 400*F on a baking sheet for 6 to 8 minutes. Tuna should be heated through, cheese melted and buns crisp. Serve in the wrappers.

Serves 4.
Note: Parchment is available through most specialty food shops. Its purpose is to retain moisture while heating the food inside. Unglazed butcher’s paper or small brown paper bags may be substituted.

fish fillet, any kind deboned and skinned (1 pc. per sandwich)
seafood breading
fresh hamburger buns
ranch salad dressing
cheese, sliced
butter
sweet onion, sliced thin
tomato, sliced
lettuce

Bread fish fillets in seafood breading mix. Deep fry fish until golden brown. Melt butter in skillet and saute onion slices until translucent. Lightly toast hamburger buns. Now just put it all together for a mouth watering fish sandwich; i.e. bun, ranch dressing, fish, onion, tomato, cheese, and lettuce.

4 boneless, skinless tuna loin, sliced into 1/2 inch pieces
flour for dredging
2 tbsp. butter
2 tbsp. lemon juice
2 tbsp. olive oil
1/2 cup sweet white wine
1 tbsp. capers

Dredge tuna lightly in flour. Shake off excess. Heat olive oil and butter in skillet. Add tuna and cook on each side until lightly browned, just under 3 minutes per side.

Take out tuna. Add wine, lemon juice and capers to skillet with olive oil and butter, scraping up any left over bits. Cook for one minute and spoon over tuna. Salt and pepper to taste.

Serve alone or over angel hair pasta.

Fish
Salt & pepper
Tomatoes, sliced
Mayonnaise
Onions, diced
Bacon

Place fish, skin side down on foil rack. Spread mayonnaise, salt, pepper, and onions down length of fish. Put in cold oven, turn to broil. When preheat light goes off take fish out. Place bacon down length of fish. Put oven on 375* F. until bacon is done – about 30 minutes.

4 fillets of your favorite baking fish
1 bottle commercial lemon-pepper marinade
1 medium onion, sliced thin

Slice onions and lay 1/2 in bottom of casserole dish. Top with 1/2 fish fillets. Repeat. Pour marinade over fish and let sit for 30 minutes. Bake at 350* for an hour (covered).

1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup melted margarine
1 to 1 1/2 lbs. fish fillets
1-8 oz. package herb-seasoned stuffing mix
1/2 cup self-rising flour
3 eggs, well beaten
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon dry mustard
1 to 2 teaspoons pepper
2 cup vegetable oil

Saute onion, celery and green pepper until tender. Combine all ingredients except vegetable oil, stirring well. Form into 3″ diameter patties and 1/2″ thick. Fry in hot oil until golden brown, turning once. Drain.

2 T. diced onion
3 T. diced green pepper
2 T. butter or margarine, melted
3 T. all-purpose flour
1 C. milk
1-10 3/4 oz. can condensed cream of chicken soup, undiluted
1-9 1/4 oz. can white tuna in water, drained and flaked
1 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 1/2 T. shortening
1/3 C. milk
1/2 C. (2 oz.) shredded Cheddar cheese

Saute onion and green pepper in butter over medium heat 2 minutes. Add 3 tablespoons flour; cook 1 minute, stirring constantly, Add 1 cup mil, chicken soup and tuna; stir until smooth. Spoon into a lightly greased 8″ square baking dish; set aside. Combine 1 cup all-purpose flour, baking powder and salt; cut in shortening until mixture resembles course meal. Add 1/3 cup milk; stir with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface; roll to a 10×8″ rectangle. Sprinkle with cheese. Roll up dough jellyroll fashion, starting at long side; cut into 12 slices. Arrange on top of tuna mixture. Bake at 400* for 25 minutes or until lightly browned.

Makes 6 servings.

1 can tuna, broken in very small pieces.
Cooked sliced potatoes
1 can cream soup (chicken or mushroom)

Butter casserole dish. Place alternate layers of potatoes and tuna until all tuna is used. Cover with cream soup and bake in 350* oven for 20 minutes.

1 C. chopped onion
1/2 C. chopped celery
1/4 C. chopped red and green pepper
1 garlic clove, chopped
3 T. soy sauce
1-7 oz. can white tuna
1/2 to 1 C. cooked rice
Mushrooms (optional)
Oil for sauteing (vegetable)

Saute vegetables until tender. Add soy sauce and mix. Add rice and tuna and blend well. Heat and enjoy.