Tuna and Avocado Stuffed Tomatoes

Ingredients
6 ounces chunk light tuna
1 small avocado (cubed)
1/4 teaspoon pepper
1 tablespoon chopped fresh dill
Juice of 1 medium lemon
2 medium tomatoes

Preparation
In a bowl, toss tuna with avocado, pepper, dill and lemon juice. Cut the tops off tomatoes and scoop out seeds and cores. Divide tuna mixture and spoon into tomatoes. Serve immediately.

Lemony Tuna Salad

INGREDIENTS:
1/4 cup mayonnaise
4 teaspoons lemon juice
2 teaspoons grated lemon peel
Salt and pepper
One 6-ounce can solid white tuna, drained
1 cup canned white beans, rinsed
1/2 English cucumber, cut into 1/2-inch cubes
1/4 cup finely chopped red onion
1 large head romaine lettuce, shredded 1 cup cherry tomatoes, halved

DIRECTIONS:
In a large bowl, whisk together the mayonnaise, lemon juice and lemon peel; season with salt and pepper. Add the tuna, breaking it apart slightly with a fork, then the beans, cucumber and onion. Season with salt and pepper.

Arrange the romaine on 4 large plates and top with the tuna salad and tomatoes.

Tuna Cakes

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup Water
1 Carrot, shredded
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
make it

MIX all ingredients. Refrigerate 10 min.

HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.

FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.

FOR EASIER HANDLING IN THE SKILLET Mix all ingredients. Shape into patties as directed. Place in single layer on baking sheet. Refrigerate 1 hour before cooking as directed.

Tasty Tuna Casserole

Ingredients:
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 can (5 oz.) tuna, drained
1/2 cup chopped red peppers
1 green onion, sliced
1 cup crushed potato chips


Directions:
HEAT oven to 350°F.

PREPARE Dinner as directed on package. Stir in soup, milk, tuna, peppers and onions.

SPOON into 2-qt. casserole; top with crushed chips.

BAKE 30 min. or until heated through.

Not Your Mama's Tuna Salad

INGREDIENTS:
1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand
Juice of 1 lemon
Two 6-ounce cans water-packed tuna, drained
4 scallions, cut into thin strips with kitchen scissors or chopped
1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped
Handful of grape tomatoes, halved
1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well Salt and freshly ground pepper

DIRECTIONS:
Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper

Tuna and Tomato Pasta

Ingredients:

* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 cup chopped flat-leaf parsley
* One 28-ounce can crushed tomatoes
* Salt and pepper
* 4 tablespoons butter
* One 6-ounce can white tuna in olive oil, drained
* One 1-pound box medium pasta shells

Directions:

1.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 2 tablespoons parsley and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cook over low heat until the sauce thickens, about 20 minutes. Whisk in the butter, then stir in the tuna.
2.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain. Add the pasta to the tuna sauce and stir in threequarters of the remaining parsley; season with salt and pepper. Top with the remaining parsley.

Greek Tuna Pasta Salad

Ingredients

3.5 oz. (1 packet) tuna in water 1 oz cooked rotini pasta 1 cup canned beans, red kidney or garbanzo 3 artichoke hearts (from a can), quartered 1 oz reduced fat feta cheese 1 cup cherry tomatoes, halved 1 oz chopped kalamata black olives lemon juice to taste garlic pepper to tase

Directions

Combine ingredients in a bowl and stir until all items are well distributed.
Take care not to stir everything to a pulp!
Serving size is calculated as a lunch entree, but this dish could work as a side to veggie burgers.

Number of Servings: 2