[Dr of Golf]

TUNA Pie - Stolen from the ''My Menus Home Page"

Prep: 10 min, Cook: 15 min.

1 Tbs. plus 1 tsp. unsalted butter
1/3 cup slivered almonds
9 ounces canned tuna, drained
11 ounces canned green beans, drained
1/4 lb. canned sliced mushrooms, drained
14 ounces condensed cream of mushroom soup, undiluted
3-1/2 Tbs. sherry
7 ounces refrigerated biscuit dough
1 egg, well beaten

Preheat oven to 400°F. Melt butter in a heavy nonreactive skillet over low heat. Sauté almonds until golden. Stir in next 5 ingredients. Pour mixture into a shallow casserole dish. Stack 3 dough squares one atop the other. Roll out to about 4×9 inch on a lightly floured surface. Cut dough into 2 inch rounds using a cookie cutter. Repeat with remaining dough. Place rounds on a cookie sheet and brush tops with beaten egg. Bake casserole and dough rounds 15-20 minutes or until rounds are puffed and golden. Place biscuit rounds over the top of the tuna casserole. Serve at once.

Per serving: calories 435, fat 19.0g, 41% calories from fat, cholesterol 25mg, protein 26.8g, carbohydrates 35.3g, fiber 3.3g, sodium 1674mg.
------------------------------------------

TUNAand Pasta Bake - Stolen from the ''My Menus Home Page"

Prep: 15 min, Cook: 15 min.

9 ounces rotelle or other spiral pasta
2 Tbs. unsalted butter
1/2 bunch scallions, chopped
1/2 green bell pepper, seeded and chopped
7 ounces canned tuna, drained
6 ounces canned corn, drained
1 Tbs. Italian herb seasoning
1/4 cup all purpose flour
2 cups skim milk
1/4 lb. shredded cheddar cheese
1/8 tsp. dry mustard
1/2 cup breadcrumbs

Prepare broiler. Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Melt half the butter in a heavy nonstick skillet over medium high heat. Sauté scallion and pepper 3-4 minutes until softened. Stir in tuna, corn and herbs and set aside. Melt remaining butter in a saucepan over medium heat. Stir in flour and cook 1 minute. Remove from heat and gradually whisk in milk. Return to heat and cook, stirring constantly, until thickened. Stir in all but 2 Tbs. of the cheese. Add mustard and salt and pepper to taste. Transfer to tuna mixture and add pasta. Toss gently. Spoon into an ovenproof dish and sprinkle with breadcrumbs and remaining cheese. Broil 3-4 minutes, or until browned.

Per serving: calories 631, fat 17.8g, 26% calories from fat, cholesterol 57mg, protein 38.0g, carbohydrates 79.2g, fiber 4.5g, sodium 652mg.
--------------------------------------------

Snappy TUNA Salad - Stolen from the ''My Menus Home Page"

Prep: 5 min, plus refrigeration time.

3/4 lb. canned tuna, drained
1/4 cup mayonnaise
1/4 cup celery, chopped
2 tsp. minced onion
1-1/2 tsp. lemon pepper seasoning
4 pita breads

Combine all ingredients in a bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend. Serve tuna salad in a pita bread pocket.

Per serving: calories 380, fat 12.3g, 29% calories from fat, cholesterol 23mg, protein 31.7g, carbohydrates 34.7g, fiber 1.3g, sodium 727mg.
--------------------------------------------

Hot Artichoke and TUNA SPREAD - Chef Charlie Tuna

1 can (6 oz.) StarKist® Tuna, drained
1 jar (12 oz.) marinated artichoke hearts, drained
1 to 2 cloves garlic
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped canned green chiles
1 tablespoon minced green onion
2 to 3 tablespoons mayonnaise
Hot pepper sauce to taste
French bread or assorted crackers

Directions: 1. In blender or food processor bowl with metal blade, place all ingredients except bread. Process until blended but not puréed. 2. Transfer mixture to ovenproof serving dish. Bake, uncovered in 350 degree oven about 30 minutes or until mixture is golden. 3. Serve hot with French bread.
--------------------------------------------

TUNA-Apple-Peanut Salad Makes 2 servings - Chef Charlie Tuna

Lettuce leaves
1 Delicious or other sweet apple
1 stalk celery, thinly sliced
1 can (3-1/4 ounces) StarKist Tuna, drained and flaked - NOTE: I DO NOT RECOMMEND THE SMALL CANS !!!
1/3 cup peanut halves
3 tablespoons reduced-calorie mayonnaise or salad dressing
1 to 2 tablespoons apple juice

Directions: Arrange lettuce leaves on 2 salad plates, covering each plate. With an apple corer or small, sharp knife, core apple; cut into quarters. Then cut each quarter into thin slices and arrange 1/2 of them on each plate. Sprinkle 1/2 of the celery on each plate. Sprinkle 1/2 of the tuna and 1/2 of the peanuts on each plate. In a small bowl, stir together mayonnaise and enough apple juice to make a thin salad dressing. Drizzle the dressing over each salad.

Preparation time: 10 minutes

Calorie count: 290 calories per serving
-----------------------------------------

TUNA Salad Stuffed Potato Makes1 fast lunch or dinner - Chef Charlie Tuna

1 medium baking potato
1/3 cup tuna salad (any version)
2 tablespoons sour cream (optional)

Directions: 1. Wash potato; pierce several times with fork. 2. Microwave on HIGH 4 to 5 minutes or until soft. 3. Pick up with a heavy napkin or tongs. Split open with fork. 4. Fill with tuna salad; top with sour cream.
--------------------------------------------

TUNA and Linguine with Garlic and Pine Nuts - Chef Charlie Tuna
Makes 4-6 servings
2 tablespoons olive oil
4 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup chopped onion
1/2 teaspoon crushed red pepper
2-1/2 cups chopped plum tomatoes
1 can (14-1/2 ounces) chicken broth plus water to equal 2 cups
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 package (9 ounces) uncooked fresh linguine
1 can (12 ounces) StarKist Solid White Tuna, drained and chunked
1/3 cup chopped fresh cilantro
1/3 cup toasted pine nuts or almonds
Directions: In 12-inch skillet, heat olive oil over medium-high heat; sauté garlic, mushrooms, onion and red pepper until golden brown. Add tomatoes, chicken broth mixture, salt and black pepper; bring to a boil.

Separate uncooked linguine into strands; place in skillet and spoon sauce over. Reduce heat to simmer; cook, covered, 4 more minutes or until cooked through. Toss gently; add tuna and cilantro and toss again. Sprinkle with pine nuts.

Prep Time: 12 minutes
-----------------------------------------------

Tuna Chiles Rellenos Makes 4 servings; 2 chilies per serving - Chef Charlie Tuna

8 Anaheim or large mild green chilies
1 can (6-1/2 ounces) StarKist Tuna, drained and flaked
1 cup shredded Monterey Jack cheese or pepper cheese
1/2 cup low-fat ricotta cheese
1/2 cup niblet corn, drained
1 extra-large egg
Fresh cilantro or parsley sprigs (optional)

Directions: Preheat oven to 425°F. Wash and dry chilies.* Cut stems from chilies; cut lengthwise into halves. Remove seeds and ribs. In a small bowl, stir together tuna, cheeses, corn and egg until well mixed. Stuff each chili with about 1/4 cup of the mixture. Spray a baking sheet with aerosol shortening; place stuffed chilies on baking sheet. Cover with foil. Bake for 20 to 25 minutes or until chilies are soft and filling is heated through.

*Do not touch face or eyes while handling chilies; wash hands thoroughly in soapy water after handling.

Prep Time: 10 minutes

Calorie Count: 287 calories per serving.
---------------------------------------------

Savory Rice Pilaf with Tuna Makes 4 servings - Chef Charlie Tuna

2 tablespoons butter or margarine
1 cup long grain white rice
1/2 cup finely chopped onion
1/4 teaspoon ground black pepper
1-1/2 teaspoons dried basil
2-1/4 cups chicken or vegetable broth
1-1/2 cups assorted fresh or frozen and thawed vegetables*
1 can (12 ounces) StarKist Solid White or Chunk Light Tuna, drained and chunked
3/4 cup shredded Cheddar cheese, divided

Directions: In medium saucepan with tight-fitting lid, melt butter over medium-high heat; sauté rice and onion until rice is golden and onion is soft. Stir in pepper, basil, chicken broth and vegetables. Bring to a boil; cover. Reduce heat; simmer about 20 minutes or until rice is tender (not all liquid will be absorbed). Add tuna and 1/2 cup cheese, stirring to blend; transfer to serving dish. Sprinkle with remaining 1/4 cup cheese.

*Suggested vegetables include peas, corn, sliced carrots, broccoli florets, sliced zucchini and sliced mushrooms.

Prep Time: 30 minutes
-------------------------------------------

TUNA Tacos Makes 4 servings - Chef Charlie Tuna

1 can (6-1/2 ounces) StarKist Tuna, drained and flaked
1/3 cup chopped green onions
1/4 cup bottled salsa
2 cups shredded lettuce
8 corn taco shells*
1 cup garbanzo beans
1 cup chopped tomato
1/3 cup sliced pitted ripe olives

Directions: Salsa, shredded low-fat cheese, diced avocado, chopped green chilies for toppings (optional)

In a medium bowl, toss together tuna, onions and salsa until combined. To assemble tacos, sprinkle lettuce into each taco shell. Divide tuna mixture among tacos, along with garbanzo beans, tomato and olives. Garnish as desired with toppings.

*Substitute 8 (6-inch) flour tortillas for the taco shells if soft tacos are preferred.

Prep Time: 20 minutes

Calorie Count: 273 calories per serving. Toppings are extra.
-------------------------------------------

TUNA Thermador Makes 4 servings - Chef Charlie Tuna

2 shallots, peeled and sliced or 1/4 cup chopped green onions
1 tablespoon vegetable oil
2 tablespoons all-purpose flour
1 cup low-fat milk
1 can (12-1/2 ounces) StarKist Tuna, drained and broken into chunks
1-1/2 cups julienne-strip carrots, steamed
1/4 cup dry white wine
1 teaspoon dried chervil
1 teaspoon dried tarragon, crushed
1/2 teaspoon dry mustard
1 tablespoon grated Parmesan or Romano cheese
1 tablespoon chopped parsley

Directions: In a saucepan, sauté shallots in oil for 2 minutes. Stir in flour. Add milk all at once. Cook and stir until mixture thickens and bubbles; cook for 2 minutes. Remove from heat; stir in tuna, carrots, wine, chervil, tarragon and mustard.

Preheat oven to 350°F. Divide mixture among 4 individual ramekins or spoon into a 9x9x2-inch shallow casserole. Sprinkle with cheese and parsley. Cover with foil. Bake for 25 to 30 minutes or until heated through.

Prep Time: 15 minutes

Calorie Count: 214 calories per serving.
-------------------------------------------

TUNA & Shrimp Crepes Neptune Makes 4 servings - Chef Charlie Tuna

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups low-fat milk
1/4 cup dry white wine
1/2 pound deveined, shelled, cooked shrimp
1/2 pound asparagus, cut into 1-inch pieces and steamed
1 can (6-1/2 ounces) StarKist Tuna, drained and broken into chunks
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/3 cup grated Parmesan or Romano cheese
1/2 cup shredded Swiss cheese 8 ready-made crepes

Directions: Preheat oven to 375°F. In a 2-quart saucepan, melt butter; stir in flour. Add milk all at once. Cook and stir until mixture thickens and bubbles. Stir in wine, shrimp, asparagus, tuna, pepper and nutmeg. Stir in Parmesan. Spray a shallow casserole with aerosol shortening. Fill each crepe with about 1/2 cup of the tuna mixture; arrange crepes, seam side down, in dish. Sprinkle Swiss cheese over crepes. Bake for 8 to 10 minutes or until crepes are hot and cheese is melted.

Prep Time: 15 minutes

Calorie Count: 343 calories per serving.
--------------------------------------------

TUNA Banana Shake - Larry D. Fishel

1 6oz can chunk light tuna, thoroughly drained
1 1/2 cup water
2/3 scoop Lemon/Lime Gatorade mix (enough for 12 oz)
1 small-medium banana
cinnamon to taste...

Chuck it in the blender and run on low speed until mixed, then on liquify for 45 seconds or so until smooth and lightly whipped. (If you start on liquify, you better be holding the blender down.

If you don't have a banana handy, or just want some variety, substitute a small can of mixed fruit (or any random fruit for that matter). You can also substitute orange juice for the water and Gatorade.
---------------------------------------------

TUNA and White-Bean Spread - Chef Krista Scott-Dixon

1 cup canned or cooked white kidney beans, drained
1 can (6.5 oz) tuna in water, drained
1 1/2 tsp minced garlic
2 tbsp lemon juice
2 tbsp light mayo
1/4 cup 5% ricotta cheese (but I'd use cottage cheese... of course)
3 tbsp minced red onion
1 tsp dried dill
1 tbsp grated Parmesan cheese
1/4 cup diced red pepper

Place beans, tuna, garlic, lemon juice, mayo, and ricotta in food processor; blend till combined but still chunky. Put in bowl, stir in rest of ingredients. I'd spread this over pumpernickel bread (the real stuff that's like black corkboard, not the fake stuff which is just brown rye---but of course you can use any bread you want, hell use crackers for all I care!).
--------------------------------------------

TUNA Omelet - Chef Trevor Coverley

1 - 6 oz. can solid white tuna in water - drained
3 large grade A eggs or 5 egg whites with 1 yolk (EggBeaters work great too)
1/4 cup milk
1 tsp. of extra virgin olive oil or Pam type substance
1/4 cup chopped tomato
1/4 cup chopped onion
1/2 cup chopped Asparagus
1/4 cup shredded cheddar cheese(or cheese or choice)

Add anything else you might add to an omelet

dash salt and pepper

Beat eggs until blended. Add milk to eggs. Beat some more. Break up tuna to desired texture. In a large frying pan add olive oil/Pam stuff. Heat pan to medium-low(lower is better). Pour eggs into pan. Spread tuna, tomato, onion, asparagus, cheese, etc. evenly about egg mixture in pan. Add salt and/or pepper to taste. Covering pan is optional. Covering pan tends to give omelet a fluffy texture. Cook until desired consistency. Fold omelet and eat.

TUNA - Its not just for breakfast anymore.