Cookaholics Bulletin Board

Nothing new here. I like to use combos of these ingredients:

capers
dill or sweet relish
horseradish along with the mayo

Also good on endive leaves. Or wrapped in lettuce.

Honestly what sounds so good to me is an old fashioned tuna noodle casserole, like we had in the 60's with the peas and potato chip topping. It's been decades since I've eaten that. There must be good recipes out there for it.

Nance
When I want to keep it simple I just do mayo, dijon and finally chopped Claussen dill pickles and cracked pepper.
ilene

PS....my aunt was famous for her tuna and she used Miracle Whip, finely diced celery and green pepper....I remember liking it as a kid (by the way her dice was miniscule and she also chopped the tuna so it was almost like a mousse. I haven't had Miracle Whip in the house in decades however.

Vitello tonnato...but would only use the best oil-packed Italian tuna to make.

Serious, serious yum.

Amy

Nancy, I've made this before as written but the note says that tinned tuna will work and I took a class with the chef and she swore it was great that way.

This dish is all about versatility. It is fantastic served warm, either freshly prepared or re-heated. It can also be served at room temperature or chilled. Make use of leftover salmon, chicken or even tinned tuna is you wish.


Yield: 6

Ingredients
Salmon and Chickpea Toss
1 1/4 pounds salmon fillet, cut into 3 pieces
4 tablespoons (60 mL) olive oil
1 teaspoon (5 mL) smoked Spanish paprika
salt
3/4 cup (175 mL) diced roasted red pepper, cut into 1/2 –inch pieces
1/2 cup (125 mL) diced red onion, cut into ¼ -inch/5 mm pieces
1 can 14-ounce (398 mL) chick peas, drained and rinsed
1/3 cup (75 mL) roughly chopped flat leaf parsley
2 tablespoons (30 mL) fresh lemon juice
1 teaspoon (5 mL) finely grated lemon zest
1 teaspoon (5 mL) finely chopped rosemary
salt and pepper
Directions
Salmon and Chickpea Toss
1.Preheat oven to 400 F (200 C).
2.Heat a skillet on medium high heat and add oil. Brush salmon with oil and sprinkle with smoked paprika and salt. Place fillets, seasoned-side down in skillet and cook for 3 to 4 minutes, until lightly browned. Place skillet in oven and bake until desired doneness (about 7 minutes for medium, 10 to 12 minutes for well-done). Remove salmon from pan and cool.
3.Flake salmon into 1-inch pieces with a fork and toss with remaining ingredients. Season to taste. Store refrigerated, until ready to serve.

http://www.foodnetwork.ca/recipes/Main/ ... ishid=9008

Sorry, always head tuna maker here, even as a young girl. CI nailed it, with the traditional, not that I'm above fine tuning. Sheepishly.

CI's tuna salad is my fave, too. I also like to mix some pouch tuna with lemon juice, a little zest, some capers, olive oil, and some chopped olives, if handy. Then I toast some garlic bread, add the tuna mix, bake a little more, top with cheese (provolone, usually), and broil for a nanosecond.

1. Tuna melt, preferably made with smoked tuna and a medium cheddar cheese.

2. Pan bagnat sandwich ... French tomato, romaine lettuce, tuna, caper and vinagrette sandwich.

3. Pasta with tuna, green olives, currants, parsley, garlic and lemon zest. Adapted from an old CI recipe.

Fuzz - I thought you didn't do the meat thingy?!