[Dr of Golf]

UKRAINIAN TUNA CHEESE SOUP - Chef Eivan Volkova

2 TBSP butter
2 TBSP flour
1 tsp salt
1/2 tsp mustard
2 cups milk
1 boullion cube
2.5 cups grated cheese (cheddar works well)
1 cup rinsed white tuna from the can

Melt the butter in a pan over low heat. Stir in flour and seasonings. Add milk, blend. Cook strirring constantly, until mixture comes to a boil. Simmer 2 minutes. Add the boullion cube (dissolve in wasser before) and cheese, heat until cheese melts. Stir in tuna. Pour into a bowl and eat.
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TUNA PIE - Chef By Eivan Volkova

2 cans drained, rinsed tuna
1 tube crescent rolls
1 package shredded hash browns (you will not use the whole bag)
1.5 cups shredded cheese
5 beaten egg whites

Line glass baking dish with unrolled crescent rolls. In this order, layer tuna, uncooked hash browns, cheese, top with beaten eggs. Bake at 350 Degrees for 30 min, or until egg mixture is done. Salt and pepper to tastes.
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TUNA CUSTARD - Chef Brendan Jones

2 cups milk
2 egg yolks
1 small tin tuna

Beat egg yolks and milk together, heat gently until custard coats a spoon. Cool immediately, add tuna and puree.

THe orignal recipe said "fish", I thought... tuna. Doesn't it sound great ?
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TUNA-CURRY SOUFFLE - Chef Thomas J. Farish

I¹ve made this soufflé many times with either tiny shrimp or flaked salmon. My wife noticed how much tuna I¹ve been eating and said, ³Why not a tuna souffle?². It was actually very good! Here is the recipe:

3 eggs (separated)
2 TBL butter (not margarine)
2 TBL flour
1 cup of 2% milk
1 small can tuna drained in a strainer
1-2 green onions
2 tsp curry powder (or garam masala)
1/4 cup of any other chopped veggies you like (I use carrots or celery)

Preheat oven to 400 F. Grease a soufflé pan and prepare top paper and string. Open tuna and drain in a strainer. (You need it to be fairly dry). Chop onions and other veggies. Separate the eggs, and beat yolks until they are lemon-colored. Melt butter in saucepan until bubbly. Add flour and stir until combined. This is a roux (³roo²). Cook the roux until it begins to darken slightly and smells like popcorn. While the butter and flour are cooking, beat egg whites until stiff peaks form. Add milk to the roux 1/4 cup at a time, stirring well. As this cooks some more, finish beating the egg whites. When the mixture thickens, add egg yolks and stir in vigorously. Add curry, tuna and veggies and stir gently. Fold in egg whites (don¹t stir it a lot!) and pour into soufflé pan. Wrap paper around top of pan and tie with string. Put pan into oven. Immediately turn temp down to 350 F. Bake until done (about 35-40 minutes).

Serve immediately with a salad and cocktail sauce, ketchup, salsa or other condiments. Serves 4.
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GRILLED TUNA OVER BLACK BEANS - LACED WITH CHILE AND CUMIN WITH TOMATO CHUTNEY
Chef Ken Marcotte (a real Chef !!!)
115 Elm Street Westfield, NJ (908)-233-2309

Ingredients

For the black beans:
1 pound of black beans
1 large onion, chopped (about 1 cup)
2 tablespoons chile powder
2 tablespoons ground cumin
2 tablespoons kosher salt

For the tomato chutney:
4 large tomatoes, peeled and chopped (about 3 cups)
1/2 teaspoon cayenne powder
1 tablespoon champagne vinegar
1 tablespoon ground cumin
salt to taste

For the tuna:
4 tuna steaks, 6 to 8 ounces each
fresh marjoram chopped
salt and pepper
olive oil (about 1/4 cup)

Preparation

Make the black beans: In a large heavy sauce pot add the beans and enough water to cover the surface of the beans. Add the chopped onion, the chile powder, the cumin and the salt and mix well. Bring to a boil over medium high heat, reduce the heat and simmer for 1 hour, or until the beans are soft, adding more water if necessary. Cool, drain any excess water and reserve.

Make the tomato chutney: To a sauce pot add the tomatoes, the cayenne powder, the champagne vinegar and the ground cumin. Bring to a boil over medium heat and simmer until the tomatoes soften (about 5 minutes). Add salt to taste and reserve.

Make the tuna: Season the tuna with salt, pepper and marjoram. Heat a grill to very hot stage (or cast iron skillet to almost white hot). Brush the tuna with olive oil and sear the tuna on each side (about 1 minute per side). Remove and assemble the dish immediately.

Assembly: In the center of each of 4 plates place 1/4 of the bean mixture. Place a tuna steak on each mound and place three dollops of the tomato chutney around each of the steaks. Serve immediately. Serves 4.
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Albacore TUNA with Orange Sauce - Stolen from the ''My Menus Home Page"

Prep: 5 min, Cook: 15 min.

1 Tbs. unsalted butter
1 tsp. all purpose flour
1/2 cup orange juice
2 tsp. lemon juice
1/8 tsp. nutmeg
4 6 ounce fresh tuna steaks

Prepare grill or broiler. Melt butter in a heavy nonreactive saucepan. Stir in flour, and continue stirring well until blended. Mix in next 3 ingredients and salt to taste, stirring over low heat 5 minutes until thickened. Cook tuna 4 inches from heat source 3-4 minutes per side, or until almost cooked through. Serve immediately with orange sauce.

Per serving: calories 288, fat 11.3g, 37% calories from fat, cholesterol 72mg, protein 40.0g, carbohydrates 4.0g, fiber 0.2g, sodium 67mg.
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Oriental TUNA Sauté - Stolen from the ''My Menus Home Page"

Prep: 10 min, Cook: 10 min.

2 Tbs. unsalted butter
1 clove garlic
2 cups mushrooms, sliced
1 lb. fresh Ahi tuna, cut into 1 inch cubes
1/2 cup white wine
2 Tbs. light soy sauce
1/4 cup scallion, sliced

Melt butter in a heavy nonstick skillet over medium heat. Sauté garlic and mushrooms 1 minute. Add tuna and sauté 2-3 minutes. Add wine and soy sauce and bring to a boil. Reduce heat to low and simmer 2-3 minutes or until tuna is just cooked throughout. Do not over-cook. Stir in scallions and serve.

Per serving: calories 264, fat 11.7g, 43% calories from fat, cholesterol 59mg, protein 29.0g, carbohydrates 5.7g, fiber 1.9g, sodium 358mg.
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Baked Fresh TUNA in Tomato Purée - Stolen from the ''My Menus Home Page"

Prep: 5 min, Cook: 20 min.

4 6 ounce fresh tuna steaks
1 cup fish stock or clam juice
1/8 tsp. black pepper
1/8 tsp. grated nutmeg
2 Tbs. plus 2 tsp. tomato sauce
1/8 tsp. dried oregano or 1/4 tsp. fresh
3/4 lemon, juiced
1 Tbs. plus 1 tsp. fresh parsley, finely minced

Preheat oven to 350°F. Arrange tuna in a baking pan. Pour fish stock over tuna and season with pepper and nutmeg. Cover with a buttered piece of foil. Bake 15 minutes, until fish flakes when tested with a fork, lifting the foil and basting fish occasionally. Transfer tuna to a warm serving dish. Pour pan liquid into a heavy nonreactive saucepan and boil 4-5 minutes, or until mixture is reduced in volume by half. Stir in tomato sauce and oregano and simmer until hot. Add lemon juice and serve sauce over fish. Sprinkle with parsley.

Per serving: calories 253, fat 8.4g, 31% calories from fat, cholesterol 66mg, protein 40.2g, carbohydrates 2.0g, fiber 0.5g, sodium 198mg.
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Fresh TUNA with Tomatoes - Stolen from the ''My Menus Home Page"

Prep: 10 min, Cook: 10 min.

2 Tbs. olive oil
2 shallots, finely chopped
1 clove garlic, minced
1 cup bottled roasted red bell peppers, drained and chopped
1/8 tsp. cayenne pepper
1 cup canned crushed tomatoes
1-1/4 tsp. Italian herb seasoning
1 clove garlic, crushed
4 6 ounce tuna steaks

Heat half the oil in a heavy saucepan over medium heat. Sauté shallots, garlic, roasted peppers and cayenne 2-3 minutes or until shallots are softened. Add tomatoes and herbs. Increase heat to high. Boil mixture 3 minutes, stirring frequently until most of liquid has evaporated. Season with salt and pepper to taste. Remove from heat and keep warm. Heat remaining oil in a nonstick skillet over medium high heat. Cook garlic 30 seconds, then discard. Season tuna with salt and pepper to taste and sauté 3-4 minutes on each side or until fish is opaque throughout. Serve tuna with tomato sauce.

Per serving: calories 349, fat 15.2g, 40% calories from fat, cholesterol 65mg, protein 41.0g, carbohydrates 10.1g, fiber 0.7g, sodium 174mg.
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Italian Grilled TUNA - Stolen from the ''My Menus Home Page"

Prep: 5 min, Cook: 10 min.

1/4 cup lemon juice
2 Tbs. virgin olive oil
1 tsp. mint, or 2 tsp. fresh, chopped
1 clove garlic, minced
1/2 tsp. salt, or to taste
2 tsp. black peppercorns, crushed
4 6 ounce tuna steaks

Prepare grill or broiler. Combine first 5 ingredients in a bowl. Mix thoroughly and set aside. Press peppercorns into both sides of tuna steaks. Arrange tuna on a broiler rack and grill or broil 3-4 minutes per side or until tuna is browned on the outside and slightly pink on the inside. Remove from heat. Serve tuna steaks with mint sauce.

Per serving: calories 312, fat 15.1g, 45% calories from fat, cholesterol 65mg, protein 39.9g, carbohydrates 2.3g, fiber 0.3g, sodium 334mg.
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Lemon TUNA with Ratatouille - Stolen from the ''My Menus Home Page"

Prep: 15 min, Cook: 25 min.

3 Tbs. olive oil
1 lb. eggplant, peeled and cubed
1 red bell pepper, seeded and cubed
1 large zucchini, peeled and cubed
1/4 cup chicken or vegetable stock
2 Tbs. unsalted butter
1 onion, cut into small cubes
1 cup canned peeled tomatoes, cubed
3 cloves garlic, minced
1/4 tsp. thyme, or 1 tsp. fresh, chopped
1/4 cup grated Parmesan cheese
4 6 ounce tuna steaks
1/4 cup lemon juice

Heat 2 Tbs. oil in a heavy nonstick skillet over medium high heat. Sauté eggplant 2 minutes. Add bell pepper, zucchini and stock and sauté 3-4 minutes or until vegetables are tender and liquid is almost evaporated. Set vegetables aside. Melt butter in a heavy flameproof casserole over medium low heat. Sauté onions about 8 minutes, stirring frequently, or until onions are softened. Stir in tomatoes, garlic, thyme, and sautéed vegetables. Season with salt and pepper to taste. Cover casserole and reduce heat to low. Cook about 10 minutes or until vegetables are tender. Remove from heat. Sprinkle with Parmesan and set aside. Turn on broiler. While ratatouille is cooking, brush tuna steaks with remaining oil and season with pepper to taste. Arrange on a broiler pan and broil 4 minutes per side until tuna is brown on the outside and slightly pink on the inside. Transfer to a platter and drizzle with lemon juice. Place ratatouille under broiler and broil 2-3 minutes or until golden brown. Serve tuna steaks with ratatouille.

Per serving: calories 483, fat 26.4g, 49% calories from fat, cholesterol 85mg, protein 45.8g, carbohydrates 16.6g, fiber 6.3g, sodium 361mg.
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Poached TUNA with Lemon - Stolen from the ''My Menus Home Page"

Prep: 10 min, Cook: 10 min.

4 6 ounce tuna steaks
1 Tbs. plus 1 tsp. olive oil
3 cloves garlic, minced
1/2 tsp. thyme
1/3 cup dry white wine or clam juice
1 lemon, thinly sliced
aluminum foil

Preheat oven to 375°F. Rub tuna with oil and garlic. Sprinkle with thyme, and salt and pepper to taste. Place tuna in a baking pan. Add wine and top fish with lemon slices. Cover pan tightly with aluminum foil. Bake 10-15 minutes or until tuna is brown outside and slightly pink inside.

Per serving: calories 306, fat 12.9g, 41% calories from fat, cholesterol 65mg, protein 40.0g, carbohydrates 2.3g, fiber 0.4g, sodium 68mg.
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Tuscan TUNA Salad - Stolen from the ''My Menus Home Page"

Prep: 20 min.

1/2 head Romaine lettuce
13 ounces marinated artichoke hearts, cut in half, marinade reserve
d 3 Tbs. balsamic vinegar
2 tsp. packaged pesto sauce
2 lbs. canned Great Northern beans, drained and rinsed
1/4 lb. sun dried tomatoes, prepared according to package directions
1/3 cup black olives
13 ounces canned water-packed albacore tuna, flaked

Line a platter with lettuce leaves. Combine reserved artichoke marinade, vinegar and pesto in a bowl. Add artichokes, beans, tomatoes and olives. Toss gently and spoon over lettuce. Top with tuna and drizzle with any remaining dressing from bowl. Serve at room temperature.

Per serving: calories 595, fat 12.6g, 18% calories from fat, cholesterol 17mg, protein 52.6g, carbohydrates 75.4g, fiber 25.9g, sodium 980mg.
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TUNAand Bean Sprout Frittata - Stolen from the ''My Menus Home Page"

Prep: 10 min, Cook: 15 min.

1 cup mung bean sprouts
5 shallots, sliced
7 ounces can tuna, drained
6 eggs, beaten
1 ounce margarine
1 tomato, diced
1/4 lb. cheddar cheese, grated

Turn on broiler. Combine 1/3 cup plus 3 Tbs. bean sprouts, shallots, tuna and eggs in a bowl. Season with salt and pepper to taste. Melt margarine in a heavy ovenproof skillet over medium heat. Pour in egg mixture and reduce heat to low. Cover pan and cook 7-10 minutes or until the egg begins to set. Combine remaining bean sprouts with tomato and cheese and sprinkle over top of frittata. Broil 2-3 minutes or until cooked through. This recipe serves 6.

Per serving: calories 253, fat 14.5g, 52% calories from fat, cholesterol 238mg, protein 22.4g, carbohydrates 8.4g, fiber 1.3g, sodium 353mg.
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TUNA Dill Muffins - Stolen from the ''My Menus Home Page"

Prep: 5 min, Cook: 5 min.

10 ounces canned tuna, drained and flaked
1/3 cup sour cream
1/3 cup celery, chopped
2 Tbs. plus 2 tsp. green onions, minced
1 Tbs. plus 1 tsp. fresh dill, chopped
2 tsp. lemon juice
2 tsp. Dijon mustard
4 English muffins, split, toasted and buttered
1/3 cup tartar sauce

Prepare broiler. Combine all ingredients, except muffins and tartar sauce, in a bowl. Top each muffin half with tuna mixture. Broil 6 inches from heat about 5 minutes or until warm. Serve with tartar sauce.

Per serving: calories 382, fat 16.4g, 40% calories from fat, cholesterol 31mg, protein 26.9g, carbohydrates 29.6g, fiber 2.0g, sodium 819mg.