Best 9 Tuna Soup Recipes

TUNA CASSEROLE EDITED, WITHOUT SOUP

Steps:

• Preheat oven to 375 degrees Fahrenheit (190 degrees C).
• Butter a medium baking dish with 1 tablespoon butter.
• Bring a large pot of lightly salted water to a boil.
• Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
• Melt 1 tablespoon butter in a skillet over medium-low heat.
• Stir in the onion, celery, and garlic, and cook 5 minutes, until tender.
• Increase heat to medium-high, and mix in mushrooms.
• Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
• Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth.
• Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
• Season with salt and pepper.
• Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish.
• Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
• Top with shredded cheddar cheese.
• Bake 25 minutes in the preheated oven or until bubbly and lightly browned.

TUNA NOODLE CASSEROLE - NO CANNED SOUP!

Steps:

• Heat oven to 350 degrees.
• Cook noodles as directed, then drain.
• Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper.
• Pour into ungreased 2-quart casserole dish.
• Mix bread crumbs, parmesan and melted butter; sprinkle over casserole.
• Bake uncovered 35-40 minutes.

TUNA SOUP

Steps:

• Dump all ingredients into a saucepan and heat thoroughly. Do not boil!

AHI TUNA FISH SOUP

Steps:

• Put water in a pot; add long beans, chayote, ginger, and green onion. Bring the water to a boil, place a lid on the pot, and reduce heat to medium. Continue cooking until the vegetables are tender, about 8 minutes.
• Gently drop tuna steaks into the water; add bok choy and tomato. Return cover to pot, reduce heat to low, and cook until the tuna is cooked through, about 20 minutes. Remove pot from heat; cool 5 minutes before serving.

ENCEBOLLADO DE PESCADO (FRESH TUNA SOUP WITH PICKLED ONIONS)

Steps:

• PICKLED RED ONION AND TOMATO SALSA:.
• Cut each onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes.
• Cover the onions with lukewarm water and let rest for another 10 minutes.
• Rinse and drain the onions.
• Add the lime juice and the oil, place in the fridge until about 30 minutes before serving.
• Cut the tomatoes in half and slice very finely.
• Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
• FISH SOUP:.
• Heat the oil on medium heat to make a refrito (fried preparation to add to recipe) with diced onion, tomato, cumin, chili powder and salt.
• Add the water and cilantro springs, bring to a boil.
• Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
• Drain the tuna and keep the broth to cook the yuca.
• Separate or break the tuna into small to medium size pieces.
• Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
• Take the yuca from the broth, remove the strings and cut into bite size chunks.
• Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
• Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa. If desired, can also serve with avocado slices and extra lime slices.

TUNA AND CHEDDAR SOUP

Steps:

• 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.

CREAMY TUNA AND POTATO SOUP

Steps:

• Sauté onion in butter over moderate heat for 3 minutes or until limp.
• Add the potatoes and fish broth. Bring to a boil and cook for 5 - 7 minutes over moderate heat until the potatoes are tender.
• Stir in heavy cream, tuna chunks broken into smaller pieces and black pepper and heat through.
• Serve hot.

TUNA SOUP

Steps:

• 1. Sauté onion and carrot in olive oil for 4 minutes or until soft. 2. Add potatoes, stir and add water, cook for 20 minutes. 3. Add the tuna, stir. Season with salt and pepper, sprinkle with chopped parsley and serve.

TUNA TORTELLINI SOUP

Steps:

• 1. In a 3 quart saucepan, combine soup, broth, basil and garlic. Cover; over high heat, heat to boiling.
• 2. Add totellini and corn. Reduce heat to low. Cover; cook 10 minutes or until tortellini is tender, stirring occasionally.
• 3. Add milk, tuna and pimento; heat through, stirring occasionally. Garnish with parsley, if desired. Makes about 6 cups.