Tuna, etc. -- three different recipes -- see instructions.
Add To Shopping List
Let's Make It
PASTA PROVENCAL: Boil 12 oz. linguini. Meanwhile, drain oil (or use olive oil) from one 12-oz. can tuna into a small skillet. Add 1 Tbsp. chopped garlic; saute until fragrant. Add drained 4-oz. can mushrooms. Drain pasta, return to pot. Add garlic/mushroom oil, the flaked tuna and 1/3 cup each black sliced olives, roasted red pepper strips and chopped parsley. Toss to mix and coat.
TUNA TACOS: Mix 1/3 cup each salsa and mayo. Add 4 cups bagged coleslaw mix; toss to coat. Divide 12-oz. can tuna among four taco shells. Top with the slaw.
CREAMED TUNA: Melt 2 Tbsp. butter in a saucepan over medium heat. Add 2 Tbsp. flour; stir until frothy. Add 1 cup milk; stir until thickened. Add 6-oz. flaked, drained tuna, 1 cup thawed frozen peas and salt and pepper to taste. Heat through; serve over toast or rice.