Black Bean Tuna Melts

Ingredients:

1 (15 0z) can black beans, drained & rinsed

2 (5 oz) cans of tuna in water, drained

1/2 white onion, diced

1/2 tsp dry dill

2 dashes of hot sauce

1/2-1 cup of shredded colby-jack cheese

1 tsp lemon juice

1 tsp extra virgin olive oil

salt & pepper to taste

*sliced rye bread*

*butter or margarine*

* Combine rinsed black beans, drained tuna, diced onion, dry dill, hot sauce, shredded cheese, lemon juice, olive oil, and salt & pepper in a mixing bowl with a fork.

* Heat griddle or grill to medium heat, and prepare sliced rye bread with butter or margarine for grilling.

* Place one slice of rye bread, butter side down, on griddle.

* Top with tuna mixture.

* Cover with a second slice of rye bread, butter side up.

* Cook on both sides until golden brown, about a minute on each side.

Hint: My husband and one of my sons added an additional slice of American cheese on to their sandwiches as I was loading our griddle. Big success at our house! A great alternative to traditional salad dressing with salad dressing or mayo.

Tuna (& Crab) Ring

Do you ever have those special moments in the kitchen when what you plan to do and what you actually do are two very different things? Last night was one of those nights...

The good news is, it worked quite well. The bad news is, before I make home made Crab Rangoons I need to buy a replacement can of crab meat.

Oops!

The plan was to use 2 cans of tuna for this recipe. If you are not a fan of tuna, chicken breast can be substituted as well...or the 50/50 split of 1 can tuna and 1 can crab meat like I cooked. Whatever your personal preference for protein, this is a dish I enjoy and my steak and potato guys enjoy without protest.

Ingredients:

2 packages refrigerated crescent rolls
2 cans (6 oz) water packed tuna, drained (**or chicken, or 1 tuna & 1 crab**)
1 medium red bell pepper, diced
1 can (14 oz) artichoke hearts, drained and chopped
1 can (3 1/2 oz) sliced black olives
1 1/2 TBS lemon zest
1 (4 oz) package of crumbled Feta cheese
1 cup shredded Parmesan, Roman, Asiago cheese blend
1 TBS minced garlic
1 TBS Italian seasoning blend

*egg white + 1/4 tsp Italian seasoning*

1 - Preheat oven to 375 degrees F.
2- Unroll crescent rolls and separate triangles. Arrange triangles in a round pattern, with the wide end in the center, and the point extending out, overlapping enough to create a base for the filling.
3- Combine the tuna (crab), diced red pepper, artichoke, olives, lemon zest, both cheeses, garlic, and 1 TBS Italian seasoning.
4- Place combined filler in a circle on the overlapping section of the crescent rolls.

5- Pull the pointed ends of the triangles gently up and over the filler and tuck in the center.

6- Brush outside of crescents with egg white + 1 tsp Italian seasoning mix.

7- Bake in preheated 375 degree F oven for 35-40 minutes.

Enjoy!!

Adapted to meet our kitchen needs from the Mediterranean Tuna Wreath recipe, published on page 13 of the Pampered Chef's 2001 Fall/Winter Season's Best Recipe Collection.

Tuna & Shells

Tuna & Shells:

8 oz uncooked medium pasta shells, prepared as directed on box
1 can cheddar cheese soup
1 can FF cream of chicken soup
... 1 soup can skim milk
3 cans tuna in water, drained
1 small can, chopped green chilies
1 cup shredded taco mix cheese
1 small bag of frozen green peas
1/2 - 1 cup - bread crumbs

* prepare pasta as directed, drain well
* return to pot and add milk, soups, green chilies, tuna and shredded cheese
* mix well
* add peas to mix, combine thoroughly
* pour into a prepared casserole dish
*top with bread crumbs - more or less as desired

**Bake at 350 degrees F for 30-35 minutes