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Re: CANNED TUNA
please fi post it.
please fi post it.
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Re: CANNED TUNA
or yuh can use leftovah homemade tomato sauce
and juss doctor it up
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Re: CANNED TUNA
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Juss_ILP_Again</div><div class="ubbcode-body">please fi post it.
</div></div>mek mi si if mi can find itComment
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Re: CANNED TUNA
Tuna
now when my lovely little companion stop share the same air and everything hope mi can eat it again.
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Re: CANNED TUNA
Ingredients
* 2 cups fresh bread crumbs
* 2 eggs, beaten
* 1/4 cup fresh parsley, chopped
* 1/4 cup chopped green onions
* 2 teaspoons minced fresh dill weed
* 1 teaspoon fresh lemon juice
* 1/4 teaspoon ground black pepper
* 1 (14.75 ounce) can salmon, drained
* 2 tablespoons butter
Directions
1. In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
3. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
4. In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.
it was similar to this (can't find it) but instead of the dill an parsley use green pepper, onion and celery I think
and you can use crackers instead of the breadcrumbs an mi neva use no lime juice needa now that I think of it, I think egg did in deh to
lawks mi noh memba I have not made them in alnost 2 years
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Re: CANNED TUNA
canned Alaskan salmon and canola mayonnaise, both superior sources of omega-3s, include leeks and metabolism-boosting pepper, and are rolled in cholesterol-lowering sesame seeds before sautéing. Mild, aromatic, and healthful leeks vinaigrette are served alongside.
This recipe is part of our superfoods menu.
Servings: Serves 5–8
Ingredients:
Salmon Cakes
* 2 large potatoes (about 1 1/4 pounds), such as Yukon Gold, scrubbed
* 2 Tbsp. canola oil
* 1 small leek (white part only), split, rinsed, and thinly sliced
* 2 tins (7.5 ounces each) boneless, skinless Alaskan pink salmon packed in water (low-sodium variety), drained and picked over
* 1/4 cup canola oil mayonnaise
* Salt and freshly ground pepper
* 1/4 cup flour
* 2 eggs
* 1 cup sesame seeds or amaranth seeds (or mixture of both)
* Oil , for frying
* Leeks vinaigrette , for serving | Get the recipe!
Directions:
Place potatoes in a medium pot of cold salted water, and set over high heat. Bring to a boil, reduce heat, and let potatoes simmer until fork tender, about 30 minutes. Drain and set aside. Meanwhile, heat canola oil in a small skillet over medium-low heat. Add leeks and cook, stirring, until tender, about 10 minutes.
Peel potatoes and run them through a potato ricer or masher, which will yield about 2 cups when loosely packed.
Gently combine potatoes, leeks, and salmon in a bowl. Add mayonnaise, 2 teaspoons salt, and 1/2 teaspoon pepper, and work in just enough to attain a well-blended mixture. Divide mixture into 10 to 12 patties (2 1/2 inches in diameter), and set on a small tray. Cover and refrigerate for at least 1 hour.
Preheat oven to 200°; place an empty tray inside. Put flour in a shallow bowl, and add a pinch of salt. Stir together eggs and a pinch of salt in another shallow bowl. Arrange seeds in a third shallow bowl; add a pinch of salt. Dredge patties first in flour, then in egg, and finally in seeds.
Heat a medium skillet over medium-low heat. Add about 4 tablespoons oil and let stand until it shimmers—it should not smoke. Arrange 3 or 4 patties in skillet, and cook until dark golden brown, 3 to 5 minutes per side. Transfer cooked patties to tray in oven, then repeat process until all patties are cooked. Serve immediately with leeks vinaigrette on the side.Comment
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Re: CANNED TUNA
I like the tuna packed in oil, but then I put it in a collander and rinse it with water. Two boiled eggs, chopped, celery chopped fine, a little sliver of onion, couple of tablespoons of sweet pickle relish, miracle ship, a teaspoon of mustard, sprinkle a little sugar on it and mix.
Love to eat it with crackers and a good hoop cheddar cheese.Comment
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Re: CANNED TUNA
dont is can tuna dem use fi tuna caserole? Neva had it, but its a must have esp at funerals/repast in Merca
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Re: CANNED TUNA
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: diabolical_Tanya</div><div class="ubbcode-body">http://www.oprah.com/food/Salmon-Cakes
canned Alaskan salmon and canola mayonnaise, both superior sources of omega-3s, include leeks and metabolism-boosting pepper, and are rolled in cholesterol-lowering sesame seeds before sautéing. Mild, aromatic, and healthful leeks vinaigrette are served alongside.
This recipe is part of our superfoods menu.
Servings: Serves 5–8
Ingredients:
Salmon Cakes
* 2 large potatoes (about 1 1/4 pounds), such as Yukon Gold, scrubbed
* 2 Tbsp. canola oil
* 1 small leek (white part only), split, rinsed, and thinly sliced
* 2 tins (7.5 ounces each) boneless, skinless Alaskan pink salmon packed in water (low-sodium variety), drained and picked over
* 1/4 cup canola oil mayonnaise
* Salt and freshly ground pepper
* 1/4 cup flour
* 2 eggs
* 1 cup sesame seeds or amaranth seeds (or mixture of both)
* Oil , for frying
* Leeks vinaigrette , for serving | Get the recipe!
Directions:
Place potatoes in a medium pot of cold salted water, and set over high heat. Bring to a boil, reduce heat, and let potatoes simmer until fork tender, about 30 minutes. Drain and set aside. Meanwhile, heat canola oil in a small skillet over medium-low heat. Add leeks and cook, stirring, until tender, about 10 minutes.
Peel potatoes and run them through a potato ricer or masher, which will yield about 2 cups when loosely packed.
Gently combine potatoes, leeks, and salmon in a bowl. Add mayonnaise, 2 teaspoons salt, and 1/2 teaspoon pepper, and work in just enough to attain a well-blended mixture. Divide mixture into 10 to 12 patties (2 1/2 inches in diameter), and set on a small tray. Cover and refrigerate for at least 1 hour.
Preheat oven to 200°; place an empty tray inside. Put flour in a shallow bowl, and add a pinch of salt. Stir together eggs and a pinch of salt in another shallow bowl. Arrange seeds in a third shallow bowl; add a pinch of salt. Dredge patties first in flour, then in egg, and finally in seeds.
Heat a medium skillet over medium-low heat. Add about 4 tablespoons oil and let stand until it shimmers—it should not smoke. Arrange 3 or 4 patties in skillet, and cook until dark golden brown, 3 to 5 minutes per side. Transfer cooked patties to tray in oven, then repeat process until all patties are cooked. Serve immediately with leeks vinaigrette on the side.
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Dis sound good
but some a the things nuh so common (neva seen canola oil mayo or amaranth seeds). Rachel Ray has a good recipe too (or waht seems good, saw the show a while back. Reminds me I ahve some frozen crab cake at home.
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