A taste of tuna

It has become a common staple on family menu tables. TOBI ADEOYE gets a bit adventurous with the tinned brand, showing you different ways to enjoy tasty tuna fish

TUNA, sometimes called tuna fish, is of several species of ocean-dwelling fish in the family scombridae, mostly in the genus, Thunnus. Tuna fish is one of the most loved fishes in the world, the invention of canned tuna has made it more popular. Yet, while canned tuna is a delicious and nutritious food, if you have never tried fresh tuna, you have been missing out on an even healthier culinary treat since fresh tuna retains more of its beneficial omega-3 fats than canned.

Tuna is firm and dense and has the meatiest flavour and texture of any fish. There are several varieties of tuna including blue fish, yellow tin and albacore. The blue fish and yellow tin are deep red in colour, while albacore is pale pink. Often times, the tuna will be streaked with dark brown flesh that has a stronger and more intense flavour.

While fresh tuna has been enjoyed by seacostal populations throughout history, tuna in other forms of preparation has also been popular. In ancient times, smoked and pickled tuna were widely enjoyed. Today, canned tuna fish is extremely popular throughout the world. Tuna is found in the warm water areas of Pacific, Atlantic and Indian Oceans as well as the Mediterranean Sea.

Tuna fish are truly a nutrient-dense food. An excellent source of high quality protein, tuna are rich in a variety of important nutrients including the minerals selenium, magnesium and potassium, the B Vitamins Macin, B1 and B6, and the beneficial Omega-3 essential fatty acids, which provide a broad array of cardiovascular benefits. Omega-3s benefit the cardiovascular system by helping to prevent erratic heat rhythms, making blood less likely to clot inside arteries (which is the ultimate cause of most heart attacks), and improving the ratio of good cholesterol to potentially harmful cholesterol. A recent study showed that eating fish also lowers the risk of certain types of strokes.

Canned tuna is available either solid, flaked in chunks, and is packaged in oil, broth or water.

Tuna has become a popular menu in many homes, taken as breakfast or snack. It is also a common ingredient for cocktails and canapes.

There are a variety of ways to enjoy tuna fish. Whether you want to serve it as a full meal o finger food, the heavenly taste of these assorted recipes will send you asking for more.

Tuna medley

Recipe for 4 servings:

2 cups shredded carrots

1/2 Cup thinly sliced celery

1/3 cup chopped onion

1 can cream of mushroom soup

1 can chunk tuna, drained

1/2 pkg frozen green peas

1 teaspoon soy sauce

1 teaspoon parsley flakes

1/8 teaspoon garlic powder

1/8 teaspoon pepper

2 cans shoestring potatoes, divide (Optional)

1/2 Cup cashews

Combine carrots, celery and onion in a 2 -qt casserole. Cover, microwave at high 3 to 41/2 minutes or until tender-crisp.

Stir in soup, tuna, peas, Soy sauce and seasoning, cover microwave 4 to 6 minutes, or until thoroughly heated, stirring after half the cooking time. Stir in two thirds of the potatoes. Microwave 30 to 60 seconds. Sprinkle remaining potatoes and cashews over top.

Tuna cucumber canapZs

Recipes for 48 canapZs;

1 can tuna

1/4 cup myaonnaise

1/4 teaspoon salt

Dash ground red pepper

2 teaspoon finely chopped onion

11/2 teaspoons prepared horseradish

1/2 teaspoon Dijon-style mustard

2 cucumbers

48 Melbatoast rounds

12 pimiento stuffed green olives, (optional) sliced

Drain and flake tuna. Add mayonnaise, salt, red pepper, onion, horsedaish and mustard score cucumber peel with tines of fork and slice thinly. For each canape place cucumber slice on toast round, pile, tuna mixture in centre and top with olive slice. Put 8 canape's in a circle on 6 individual paper plates. For each plates cook uncovered in microwave over 30 to 45 second at High.

Hot-tuna salad

Recipe for 4 servings:

1 package frozen green peas

1 can tuna, drained

1/2 cup thinly sliced celery

1/2 cup chopped onion

Dash ground red pepper 1/2 cup bottled French dressing Bread slices, toasted.

Pierce packaged of frozen peas with a fork and place on a paper towel, cook in microwave oven for 4 minutes at High Drain.

Combine pea, tuna celery, onion, red pepper and French dressing in a 1 quart glass measuring pitcher. Cook uncovered in microwave oven for 3 to 4 minutes at high or until thoroughly heated. Serve on toast.

Tuna-chip casserole

Recipe for 6 servings

2 cans tuna, drained

1 can condensed cream of mushroom soup

3/4 cup frozen green peas

1/3 cup chopped celery

1 tablespoon chopped onion

1/4 cup milk

1 teaspoon Worcestershire sauce

2 cups potatoes chips crushed slightly combined tuna, condensed soup, peas, celery, onion, milk and Worcestershire sauce in a bowl, mixing thoroughly. Spoon half of tuna into a 1 quart casserole. Sprinkle with half of crush potatoes chips. Spoon remaining tuna mixture into casserole and sprinkle with remaining potatoes chips. Cook uncovered in microwave oven for 10 minutes , high, or until thoroughly heated, rotate casserole one quarter turn once.

Tuna & shrimp casserole

Recipe for 4 servings.

2 table spoons butter or margarine

2 table spoons flour

1/2teaspoon salt

1/4 teaspoon dry mustard

1/8 teaspoon pepper

1 cup milk

1/2 cup shredded shredder cheese

1 can chunk light tuna, drained

1 can tiny shrimps drained (or fresh shrimps)

1 can mushroom stems and pieces drained (optional)

1 stalk celery thinly sliced

1/4 cup chopped onion

1/2 medium green pepper, cut into 1/4 v 1 in strips

2 cups chow mein noodles

1/4 Cup sliced almonds for peanuts

In 1 -qt casserole meet butter at High, 30 to 45 seconds. Blends in flour, salt mustard and pepper stir in milk microwave 41/2 to 7 minutes, or until thickened. Stirring every minutes. Stir in cheese until melted.

Added tuna shrimp and mushrooms. Place celery onion and green pepper in a 2 qt casserole. Cover, microwave 21/2 to 31/2 minutes or until thoroughly heated. Stir in chow mein noodles. Sprinkle with almonds.

Tuna cheese open face sandwich

Recipe for 4 servings:

1 can tuna, drained

2 hard cooked eggs, peeled and chopped

1/4 cup salad dressed or mayonnaise

1/4 cup finely chopped onion

2 tablespoons sweet relish

2 table spoons chopped stuffed olives or celery.

1/2 teaspoon prepared mustard

1/2 teaspoon salt

1/8 teaspoon pepper

4 English muffins or hamburger buns, splits and toasted

8 slices tomatoes

1/2 cup shredded American or cheddar cheese.

In medium bowl combine tuna, eggs, salad dressing, onion, relish, olives, mustard, salt and pepper. Spoon about 1/4 cup mixture onto each muffin half. Top with 1 slice tomatoes and 1 table spoon cheese. Place 4 open face sandwiches on plate lined with two layers of pepper towels. Microwave at High 2 & 3 minutes, or until cheese melts, rotating dish once or twice during cooking. Repeat with remaining sandwiches.