\nTuna Noodle Casserole<\/b><\/p>\n
Yield: 2 servings<\/p>\n
Ingredients: <\/p>\n
1\/2 lb. egg noodles, cooked, and, drained
\n2 tbsp oil
\n1 onion, sliced, thinly
\n1 potato, chopped, small
\n2 tomato, chopped
\n8 mushroom, sliced
\n1 cup milk
\n1 x 7 oz tin tuna, drained
\n1\/2 cup cheddar cheese, grated
\n1 handful breadcrumbs<\/p>\n
Directions: <\/p>\n
– Preheat the oven to 375F.<\/p>\n
– Heat the oil in a frypan over high heat. Add the onion, mushrooms and tomatoes and cook for 2-3 minutes.<\/p>\n
– Toss the noodles with vegetables, milk, tuna and cheese.<\/p>\n
– Place the mixture in an ovenproof dish and top with breadcrumbs. Bake for 15-20 minutes.<\/p>\n
\nTuna salad mix with homemade mayo<\/b><\/p>\n
Ingredients<\/p>\n
2 eggs, yolks only
\n1 tsp Dijon mustard
\n120ml vegetable oil
\nlemon, juice only
\n1 tbsp white wine vinegar
\n1 x 7 oz tin tuna, drained and flaked
\n1 tbsp fresh chives, chopped
\nsalt and freshly ground black pepper<\/p>\n
Method
\n1. Begin by preparing the mayonnaise.
\n2. Place the 2 egg yolks and mustard in a bowl and beat.
\n3. Gradually beat in the vegetable oil.
\n4. Carefully beat in the lemon juice, vinegar and seasoning.
\n5. Gently fold in the tuna.
\n6. Spoon the tuna mayonnaise into a dish.
\n7. Top with the chives and chill.<\/p>\n
This can be used as a dip or as topping for sandwiches.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tuna Noodle Casserole Yield: 2 servings Ingredients: 1\/2 lb. egg noodles, cooked, and, drained 2 tbsp oil 1 onion, sliced, thinly 1 potato, chopped, small 2 tomato, chopped 8 mushroom, sliced 1 cup milk 1 x 7 oz tin tuna, drained 1\/2 cup cheddar cheese, grated 1 handful breadcrumbs Directions: – Preheat the oven to…<\/p>\n