Best 4 Albacore Tuna With Celery And Walnuts Recipes

ALBACORE TUNA BURGERS

Steps:

• Finely chop the tuna with a chef's knife. Place tuna in a bowl and mix in lemon, onion, parsley, relish, bread crumbs and eggs until well combined. Season with salt and pepper. Shape tuna mixture into 6 round patties. Brush both sides of tuna burgers with vegetable oil and season again with salt and pepper. Cook the tuna burgers in a non stick skillet over medium heat for 5 minutes each side until they are cooked through.
• Serve on hamburger buns with whatever you fancy. Some suggestions are cheese, lettuce, tomato, pickles, mustard, ketchup and barbecue sauce.

ALBACORE TUNA SALAD

Steps:

• In a large bowl, combine the pineapple, tuna, apple, celery, raisins and almonds. Combine mayonnaise and lemon juice; stir into tuna mixture. Spread on bread or serve on lettuce-lined plates.

ALBACORE TUNA CASSEROLE

Steps:

• Cook rotini pasta following package directions.
• Coat a casserole dish with cooking spray.
• Place cooked pasta in the casserole dish and add tuna, soup, soy milk and peas, celery seed, mix well.
• Bake in microwave until mixture is hot and bubbly, about 8-10 minutes (depending on oven power).
• Remove from microwave, let stand for a few minutes.

MY FAVORITE ALBACORE TUNA SALAD

Steps:

• DRAIN 12 ounces solid white Albacore tuna; SET aside.
• CHOP all SALAD ingredients to specifications.
• WHISK the following DRESSING ingredients in a medium bowl: 1/2 cup real mayonnaise, 2 tablespoons fresh Meyer lemon juice, 1/2 teaspoon granulated sugar, 1/4 teaspoon coriander powder, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon fine sea salt.
• STIR in the tuna; BREAK up tuna with a fork until desired consistency is reached (I like mine slightly chunky).
• FOLD in remaining SALAD ingredients until mixture is evenly blended (1/3 cup diced celery, 1/3 cup chopped dill pickles (Mt. Olive Zesty Garlic Dills), 2 tablespoons minced fresh baby dill, 2 tablespoons chopped red onion, 1 tablespoon snipped green onion tops, 1 tablespoon finely minced fresh flat leaf parsley, and 2 teaspoons imported non-pariel capers).
• SERVE on your favorite bread, or serve on a bed of lettuce, with vine-ripened tomatoes, ripe avocado, and a light Italian vinaigrette, garnished with a whole black olive and a sprig of fresh dill or parsley if desired; ENJOY!