Recipes with Tuna in water. canning

Tunmousse II

Pour the tuna into a sieve. Get the tuna in a bowl and finely chop with a fork. Add soft butter, Cremefraiche and lemon juice. Stir it all together and season the mousse with salt and pepper. Fill the mousse in a puffy shape or a bowl. Put it in the fridge

Tuna and cucumber seeds

Tuna finales with a blend or a fork. The lid is chopped and added together with the other ingredients, the father must be stuck. Shaped and roasted as regular meatballs.

Tuna mousse I

The tuna mashed into a bowl. The house block is softened in cold water for approx. 5 min. Meanwhile whip the cream to whipped cream. The lemon is squeezed and the juice poured into a pan and the soaked house blister is added and this is heated until the

Cold pasta salad with tuna

Boil the pasta in leachate water. Let it drain and cool. Clean the vegetables and spoon onions, green pepper, mushrooms and carrots in thin strips. marinade: Pour vinegar and lemon juice into a bowl and add a little salt and freshly squeezed pepper. Stir u

Sandwich pie with salmon and salmon (salmon cake)

Bottom: Crumble the yeast in the bowl Lun the milk with the fat to 37 degrees C. Pour the liquid over the yeast and stir until it is dissolved. Add salt and sugar. Stir so much flour in the dough that it releases the bowl. Sprinkle some flour over and allo

Tunbøffer

The cans with tuna open and the water is pressed off. The teaspoon is stirred into a lind, but cohesive father, along with grated onions, eggs, crushed garlic, lemon juice, salt and pepper. The fathers are formed into four steaks, turning in slices spiced w

Tunsalat I

The tuna is poured into a sieve and drained. The tuna is poured into a bowl and the sour milk product is added. The peppers are cut into small cubes and placed in the bowl with the corn kernels. The china peel is rinsed and cut very fine. Add the china pot and

Tunmousse-fast, easy and very delicious

Pressure the tuna free of moisture, onion and Dill chopped fine. Everything is stirred well-and allow the EVS. mousse ½ hour before serving pull. Serve with a salad and French bread.