Tuna Cupcakes

1 lg. can tuna
2 cans cream of mushroom soup
Baking powder biscuit dough to fill 10 to 12 cupcake tins

Roll out dough, cut in squares and fit into cupcake tins. In cast iron skillet, pour tuna and soup. Rinse out soup can with milk, thicken if necessary. Peas can be added. Fill pastry 2/3 full with mixture. Pull a little dough over the edges so the tuna mix won't boil out.

Bake at 350 degrees until biscuit is done. Any extra sauce can be served as an extra sauce of gravy.

Tuna, Pasta, Broccoli, and Red Pepper Salad

1/2 c. olive oil
2 tbsp. red wine vinegar
2 tbsp. drained capers
1 tsp. crumbled oregano leaves
1-2 cloves finely minced garlic
1/4 tsp. freshly ground pepper

SALAD:

1 bunch broccoli
1/2 lb. fresh cooked farfalle noodles or shell macaroni
2-3 red bell peppers, cut into 1 inch pieces
2 (7 oz.) cans solid white tuna, drained and coarsely crumbled

For dressing: Combine all ingredients in jar with tight fitting lid, shake well and chill.

For salad: Peel broccoli stems and cut diagonally 1/2 inch thick. Divide florets into 1 inch pieces. Steam stems and florets until crisp tender. Place in colander and cool with running water. Pat dry.

Combine pasta, peppers and broccoli in large serving bowl and toss lightly with dressing. Add tuna and toss gently. Cover and chill before serving. 4 servings.

Tuna Salad Lettuce Wrap

1 1/2 tsp classic Ceasar Salad dressing
1/2 can of tuna
2 baby carrots, chopped
2 lettuce leaves
3 olives
1/2 roma tomato
1/2 tsp each garlic powder
1/2 tsp basil leaves
1/2 tsp ground black pepper
1/2 tsp salt

In a small bowl, combine tuna, chopped carrot, olives, and tomato. Chop one of the lettuce leaves and add.

Spinkle with remaining spices, salad dressing, then mix thoroughly.

Using the other lettuce leaf, place tuna salad in tne center, and then fold and enjoy.

Tuna Corn Chowder

• 2 1/2 cups corn kernels, fresh or frozen and thawed, divided
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup chopped green onion
• 3/4 cup chopped celery
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups half-and-half
• 2 cans (7 ounces each) tuna packed in vegetable oil
• 1 to 2 tablespoons chopped fresh parsley

Puree about 2 cups of the corn in a blender.

In a large stockpot or Dutch oven, melt butter. Add chopped onion and celery; saute until onion is tender. Add green onion and cook for another minute. Add pureed corn, remaining corn kernels, potatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
Stir in half and half, tuna, and chopped parsley; cook 5 minutes longer, or until heated through.
This corn chowder with tuna serves 6.

Cheese and Tuna Chowder

• 1 can (7 ounces) tuna
• 1 package (10 ounces) frozen chopped broccoli
• 3 tablespoons butter
• 2 tablespoons minced onion
• 3 tablespoons flour
• 1 teaspoon seasoned salt
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon pepper
• dash nutmeg
• 4 cups milk
• 1 cup shredded mild Cheddar or American process cheese

Drain and flake the tuna. Cook broccoli as directed on package, reserving 1/3 cup of the cooking liquid. In a large saucepan, melt the butter over low heat. Add onion; cook until onion is tender. Blend in flour until smooth and bubbly. Stir in seasoned salt, salt, pepper, and nutmeg. Gradually add milk, stirring constantly. Stir in reserved cooking liquid. Cook, stirring constantly, until sauce is smooth and thickened. Stir in the flaked tuna, broccoli, and cheese. Heat until cheese is melted.
Makes about 6 cups of soup.

Mexican Ceviche

1/2 lb. tuna, in 1/2 inch cubes
1/2 lb shrimp, peeled and cleaned
1/2 green bell pepper, finely chopped
5 or 6 limes (enough juice to cover the fish)
6 Tbsp chopped cilantro
2 Tbsp white vinegar
1 onion, finely chopped
1 dash tabasco sauce
1 cup fresh tomato, finely chopped
1/4 tsp salt
1/4 tsp pepper
1/2 tsp oregano
2 jalapeno peppers, chopped
parsley or coriander to garnish

Marinate the tuna in the lime juice overnight in the refrigerator, stirring every now and then. Pour off the lime juice, leaving a small bit to keep the fish moist. Steam or boil the shrimp until pink and add 2/3 of it to the tuna. Add the rest of the ingredients, stir well, and chilled. Serve in individual dishes, garnished with the rest of the shrimp and a sprig of parsley.