Tuna and Farfalle Puttanesca

Serves 4

Ingredients

• • 3 tablespoons olive oil
  • 2 teaspoons finely chopped (3 medium cloves) garlic
  • 2 medium red onions, (1 pound), peeled and cut into 1/4-inch-thick slices lengthwise
  • 1 pound farfalle (bowtie) pasta
  • 10 canned whole plum tomatoes, seeded, sliced 1/4 inch thick lengthwise, plus 1 cup juice (Or diced tomatoes)
  • 3 tablespoons nonpareil capers
  • 1 tablespoon finely chopped rosemary
  • 1/2 cup Kalamata olives, (3 ounces), pitted and cut into quarters
  • Salt and freshly ground black pepper
  • 2 cans oil-packed Italian-style light tuna, drained (or just use regular in oil or water)
  • 2 tablespoons roughly chopped fresh flat-leaf parsley

Directions

1. Bring saucepan of salted water to boil. Pour oil in large skillet; place over medium heat. Add garlic and onions; saute until onions are translucent, about 8 minutes.
2. Meanwhile, cook pasta until al dente, about 11 minutes. Add tomatoes, juice, capers, rosemary, and olives to onions; add salt and pepper to taste. Raise the heat to medium high, and cook until tomatoes are heated through, 3 to 4 minutes. Drain pasta; transfer to large serving bowl. Add sauce, tuna, and parsley; toss gently to combine. 

This is a Martha Stewart recipe, but has some problems, so suggestions are noted to simplify it. 

Tuna, Avocado, and Romaine Salad

Prep time 15 min., Total time 15 min., Serves 4

Ingredients

• • 1/3 cup olive oil
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 cans (6 ounces) tuna, packed in oil
  • 1 large head romaine lettuce, chopped
  • 1 bunch radishes, trimmed and sliced
  • 1 avocado, peeled, pitted, and sliced

Directions

1. In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
2. In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
3. Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

http://www.marthastewart.com/262229/tuna-avocado-and-romaine-salad

Tuna Salad Bruschetta

Prep time 10 min., Total time 20 min., Serves 4

Ingredients

• • 8 3/4-inch-thick slices baguette, cut on the diagonal
  • 1 tablespoon olive oil
  • coarse salt and ground pepper
  • 1/4 cup fresh lemon juice, from 2 lemons
  • 4 tablespoons Dijon mustard
  • 2 cans (6 ounces each) tuna in olive oil, drained, reserving 1 tablespoon oil
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 shallot, finely chopped
  • 2 celery stalks, thinly sliced crosswise

Directions

1. Preheat oven to 450 degrees. Place slices on a baking sheet. Brush top side with olive oil; sprinkle with salt and pepper. Bake until golden, 4 to 6 minutes. Set aside.
2. In a large bowl, whisk together lemon juice, 2 tablespoons mustard, and reserved tuna oil; season with salt and pepper. Add tuna, beans, parsley, shallot, and celery; toss to combine.
3. Spread bread with remaining 2 tablespoons mustard. Top with tuna salad, and serve.

http://www.marthastewart.com/334262/tuna-salad-bruschetta

Pasta with Green Beans and Tuna

Serves 1

For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.

Ingredients

• • Coarse salt and ground pepper
  • 3 ounces fusilli or other short pasta
  • 2 ounces green beans, trimmed and halved
  • 1 can (3 ounces) chunk light tuna, packed in water, drained
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon natural almonds, chopped and toasted
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
  • 1 small garlic clove, minced

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a medium bowl, combine tuna, oil, almonds, parsley, lemon zest and juice, and garlic; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine.

Emeril's Kicked-Up Tuna Melts

Prep time 15 min., Total time 20 min., Serves 4

Ingredients

• • 4 cans (5 ounces each) solid white tuna packed in water, drained
  • 1/3 cup mayonnaise, plus more for spreading
  • 1/4 cup finely chopped red onion
  • 4 teaspoons capers, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon dried oregano, crumbled between your fingers
  • 4 slices crusty bread
  • 8 thin slices tomato
  • 4 slices provolone

Directions

1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

http://www.marthastewart.com/260194/emerils-kicked-up-tuna-melts

Tuna Salad Nicoise

Prep time 10 min, Total time 4o min., Serves 4

Ingredients

• • 1 1/2 pounds small red new potatoes, quartered
  • 2 tablespoons olive oil
  • coarse salt and ground pepper
  • 2 pints grape tomatoes
  • 2 bunches arugula (4 to 6 ounces each), ends trimmed, washed and dried
  • 1/4 cup Lemon Vinaigrette to Make 1 1/2 Cup (http://www.marthastewart.com/285190/lemon-vinaigrette-to-make-1-12-cup)
  • 2 cans (6 ounces each) tuna in olive oil, drained
  • 1/2 cup pitted Kalamata olives

Directions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. Place potatoes on sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 15 minutes. Add tomatoes to potatoes on baking sheet; toss. Cook until potatoes are tender and tomatoes are lightly browned and soft, about 10 minutes.
2. In a medium bowl, toss arugula with 2 tablespoons vinaigrette. Arrange roasted vegetables, arugula, tuna, and olives on platter; drizzle with remaining vinaigrette. Serve.

http://www.marthastewart.com/260395/tuna-salad-nicoise

Mediterranean Tuna-Noodle Casserole

Prep time 35 min., Total time 55 min, Serves 8

Martha says, "Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna."

Ingredients (Divide in half to serve 4)

• • 1/3 cup olive oil, plus more for baking dishes
  • Coarse salt and ground pepper
  • 1 pound wide egg noodles
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1/2 cup all-purpose flour
  • 5 cups whole milk
  • 4 cans (6 ounces each) tuna in olive oil, drained
  • 1 can (14 ounces) artichoke hearts, drained and thickly sliced
  • 5 scallions, thinly sliced
  • 1/2 cup finely grated Parmesan

Directions

1. Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.
2. Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
3. Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

http://www.marthastewart.com/340388/mediterranean-tuna-noodle-casserole

BBQ Dry Rub

Prep time 10 min.
Ready in 10 min.

I use 1/2 Tablespoon for a unit measure for 2 pork tenderloins.

5 parts white sugar
5 parts dark brown sugar
1 part salt
1 part paprika
1/2 part fresh ground pepper

In a dry container, combine all ingredients and mix well.

Rub into pork and let sit at least 10 minutes before grilling.

adapted from allrecipes.com (barbeque recipes)