Tuna Stuffed eggs
- 6 hard-boiled eggs
- 2 tablespoons mayonnaise,
- 1 green onion, diced
- 2 teaspoons lemon juice
- 2 teaspoons yellow mustard
- 1 can of SeaBlue tuna)
Enjoy SeaBlue Tuna as a Snack
- Peel the eggs and slice them in half.
- Remove yolks and put them into a small bowl.
- Add mayonnaise, onion, lemon juice, and mustard to the bowl and mix well.
- When the mix looks well combined, add Seablue Tuna and stir well.
- Take the mix and place back into the egg halves and serve.
Tuna Noodle Casserole
- SeaBlue tuna in water, drained
- 200g noodles,
- 1 tbsp butter
- 1 medium onion, minced fine
- 3 tbsp flour
- 1 3/4 cups fat-free chicken broth
- 1 cup 1% milk
- 30g sherry, optional
- 300g sliced baby bella mushrooms
- 1 cup frozen petite peas, thawed
- 100g 50% reduced-fat sharp cheddar
- cooking spray
- 2 tbsp parmesan cheese
- 2 tbsp whole wheat seasoned breadcrumbs
Enjoying SeaBlue Tuna For Dinner
- Cook noodles in brine until al dente. Set aside.
- Melt the butter in a frying pan. Add onions and cook for about 5 minutes at medium heat.
- Add the flour and a pinch of salt and stir well for about 2-3 minutes on medium-low heat
- Preheat oven to 190°C. Lightly spray 9 x 12 casserole with butter-flavoured cooking spray.
- Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
- When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
- Add drained tuna, stirring another minute.
- Remove from heat and add 1 cup reduced-fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
- Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
- Place under the grill a few minutes to get the crumbs crisp (careful not to burn).