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Baked Tuna Anna Tasca Lanza, Tasca d'Almerita 3 cloves garlic 1/2 cup mint leaves 2 salted anchovies, filleted and rinsed, or 4 canned anchovy fillets 3 pounds fresh tuna, in 1 or 2 pieces, 2 inches thick Salt and freshly ground black pepper 1/4 cup olive oil 1 1/2 cups Regaleali white wine

Combine vermouth, juice, rosemary, onion, celery, bayleaf, parsley in a bowl, Add fish.

Ingredients: 13 oz of evaporated milk. 10 oz of frozen chopped broccoli, thawed. 7 ounces (1 can) of tuna, drained, flaked. 1 cup of all-purpose flour. 1/3 cup of enriched corn meal. 1/3 cup of margarine. ¼ cup of cold water. ¼ cup of grated parmesan cheese. ½ teaspoon of salt.

Instructions Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit
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