- 2 Tbsp olive oil or butter
- 2 celery stalks, diced small
- 1 small cooking onion, diced
- ½ jalapeno pepper, finely diced
- 1 tsp Old Bay seasoning
- 2 Tbsp all-purpose flour
- 1 ¾ cup milk
- ¼ cup sour cream
- 1 Tbsp Dijon mustard
- ¾ cup grated sharp cheddar
- 2 cups dry macaroni
- 1 cup to 1 ½ cups frozen peas
- 2 tins tuna, drained and flaked
- 2 Tbsp butter at room temperature
- ¼ cup grated sharp cheddar
- 1 cup Panko bread crumbs (or other crunchy crumbs)
Heat oven to 350F. Butter an 8” x 8” glass baking dish, and bring a large pot of salted water to a boil.
While making the sauce, cook macaroni according to package directions, drain, and set aside in its pot. Do not rinse!
Heat butter in medium sized saucepan, and add celery and onion. Sauté, without browning, for about 5 minutes, or until soft. Add jalapeno and cook for 3 more minutes.
Add the seasoning and flour to the vegetable mixture, stir and cook for about 1 minute. Add milk, and stir till smooth. Bring to a gentle boil, and cook until thickened, about 5 minutes.
In a small bowl, whisk together the sour cream and the mustard, then stir mixture into sauce. Stir in the ¾ cup cheese.
Add the peas and the tuna to the hot mixture. Gently stir until combined. Pour into the buttered pan, and even out with back of spoon.
Mix the topping ingredients together in a medium bowl (I use my fingers). Sprinkle topping evenly over casserole.
Bake for about 30 minutes, until bubbling and browned.
- 2 tins flaked tuna, drained and well shredded by hand (original recipe calls for a 7 ounce pouch of tuna)
- 2 green onions, chopped finely
- 2 tsp Dijon mustard
- 2 large eggs, beaten
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup panko bread crumbs + 1/2 cup panko bread crumbs
- olive oil for sautéing
- Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup panko crumbs into a medium bowl and stir to combine.
- Using a small handful of the mixture, form a flattened patty, and place on a cookie sheet or plate. Repeat with remaining mixture until all of it is used up.
- Allow the patties to rest for 15 minutes
- Place remaining 1/2 cup of panko onto a large plate. One at a time, coat each round in the panko on all sides.
- Heat enough olive oil to cover the bottom of a 12″ pan over medium heat until shimmering.
- Add the croquettes and cook for 2 to 3 minutes per side, or until golden brown.
- Remove to a cooling rack set over paper-towel-covered cookie sheet ( I just put them directly onto paper towel, and skip the cooling rack)
- Allow to cool for 2 to 3 minutes before serving.
I like to serve these with a sauce created by mixing together:
- 1 part mayonnaise
- 1 part sour cream
- dill, to taste
- salt and pepper, to taste
- sometimes a finely chopped dill pickle, again, to taste
- sometimes some very finely chopped green or red onion
- a squeeze of lemon juice
4 to 6 servings (for on toast, biscuits, or puff pastry)
Note: prepare the sauce, and the vegetables at the same time, if able
A. The Chicken
- 1 1/2 lbs boneless, skinless chicken breast, cooked and shredded; tuna would also work!
B. The Sauce
- 1/4 cup butter
- 1/3 cup all purpose flour
- 2 cups chicken stock
- 1 1/2 cups whole milk, half-and-half, or light cream
- (2 to 3 Tbsp sherry, optional)
- squeeze of lemon
- salt and pepper
- 2 to 3 pinches ground nutmeg
- Melt the butter over medium-low heat in a medium saucepan.
- Add flour and whisk constantly for 1 minute.
- Remove the pan from the heat, and add 2 cups of chicken stock; whisk until smooth.
- Whisk in the milk and return the pan to heat. Increase the heat to medium and bring the mixture to a simmer, whisking constantly, and vigorously.
- Add lemon, salt and pepper, and nutmeg.
C. The Vegetables
- 1 1/2 Tbsp butter or canola oil
- 1 onion, finely diced
- 2-3 carrots, finely diced
- hand full of mushrooms, finely diced
- 1/2 cup frozen peas, thawed
- Sauté the fresh vegetables until tender, and all liquid has evaporated. Add peas.
D. The a la King
- Add the shredded chicken and the hot vegetables to the sauce
E. The Chicken a la King
- Toast whole wheat bread, and lightly butter. Cut into triangles and place on dinner plate.
- Spoon the hot chicken and vegetable mixture over the toast.
- Eat with a knife and fork.
Filed under food, Protein
From the Basic Shelf Cookbook. Good for when there’s “nothing in the fridge”.
- 1 tin light tuna, drained
- 1 cup grated sharp cheese
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 Tbsp (or more) mayonnaise
- 6 slices whole wheat bread or English muffins
Preheat oven to 375F
Mix tuna, cheese, celery, onion and mayo in a medium bowl. Add freshly ground black pepper to taste.
Put equal amounts of tuna mixture on each bread slice and spread out evenly.
Bake in oven until cheese is melted, about 10 minutes.
Cut each slice of bread into four pieces. Serve immediately.
Filed under food, Protein
Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family”
The Salad Ingredients:
- ½ lb pasta, cooked and drained
- ½ cup celery, chopped small
- ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
- 1 carrot, shredded
- ½ red or green pepper, diced
- 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
- ½ cup cottage cheese
- Cheddar cheese, shredded, a handful
- ½ cup cucumber, seeded and chopped
The Dressing/dip Ingredients:
This makes way more than the above recipe requires!
- 2 cups plain yogurt
- 1 cup real mayonnaise
- 1 teaspoon dried dill weed
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Whisk all dressing ingredients together and set aside.
- Gently combine all of the salad ingredients. Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over. Refrigerate until flavours mingle.
The left over dressing makes a great raw veggie dip.
This is one of those sort of “on the fly” recipes: make a medium white sauce, add herbs and seasonings, and then add tuna and peas. For more flavour, caramelize some minced onions and celery in the butter before adding the flour and the rest of the ingredients. Add and subtract flavourings to suit yourself.
- 3 to 4 Tbsp butter**
- 1/4 cup flour*
- 3 cups milk
- 1-2 tsp dried dill, or a couple of tablespoons of fresh, chopped
- 3 scallions, sliced finely
- Salt and pepper to taste
- Splash of lemon juice
- Dash of Tabasco sauce
- 3/4 cup frozen peas
- 2 to 3 tins tuna
In medium saucepan heat butter until bubbly**, add flour and cook for a minute or two.Add milk bit by bit until all milk is incorporated into flour/butter mixture — stir well with wire whisk after each addition until mixture becomes very smooth…keep stirring…it will get smooth!Add dill, splash of lemon juice, and Tabasco, season with salt and pepper to taste.Simmer for about ten minutes, stirring occasionally, and then add the tuna, frozen peas, and the scallions.Warm until tuna and peas are heated through. Add more milk if necessary to get the consistency to one that you like. Spoon into vol-au-vent shells, or onto toast, puff pastry, or similar.
* If you’d like a thicker filling, use 6 tablespoons of butter and 6 tablespoons of all purpose flour.
** It’s nice to add some finely minced onion (1 small) and celery (1/2 to 1 stalk) to the butter in the first step, and sauté until soft, then proceed with the rest of the recipe.
4 small servings
3 Tbsp olive oil
1-2 green peppers, chopped
1-2 leeks, sliced
3-5 garlic cloves, chopped
half of a jalapeño pepper, finely minced
1-3 Tbsp curry powder
1 can coconut milk
squeeze fresh lime juice
big handful chopped coriander/cilantro
1-3 tins of drained water packed tuna
1 tin chick peas, rinsed and drained
~ saute peppers, leeks and garlic in oil until tender
~ chuck in curry powder any time
~ add coconut milk and chick peas; cover and simmer for five minutes
~ add tuna, coriander and squeeze of lime
~ serve on brown Basmati rice or other brown fragrant rice