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Great Recipes From the Past

Tuna

Mexican Tuna Dip

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A great way to lift spirits is with this easy but lively tuna dip perked up with zesty salsa jalapeno. It makes an auspicious beginning for any meal, even if you don’t have a south-of-the-border menu.

Serve with corn chips and fresh vegetables like cucumber rounds, celery, carrot sticks. Other sliced vegetables, such as broccoli, zucchini, mushrooms, and cauliflowerets, can be used.

Makes about 1 1/2 cups dip.

Hot and Cold Appetizers, Section 1, Card 59

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Mexican Tuna Dip

Ingredients

  • 1 7- ounce can solid white tuna packed in water
  • 1/2 onion grated
  • 3/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 4 teaspoons hot salsa jalapeno

Instructions

  1. Drain tuna. Mash with fork. Set aside.
  2. In medium mixing bowl, combine onion, mayonnaise, lemon juice, and salsa jalapeno until well combined. Stir in tuna, blending well.
  3. Transfer to serving bowl. Cover and chill 1 hour to blend flavors. Sprinkle with crushed red pepper flakes.

Tuna-Filled Pinwheels

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For a creamy rich and zesty appetizer, these tuna and cream cheese-filled pinwheels fit the bill. They are a grand way to begin your entertaining as they can be made ahead and parsley-rolled just before serving.

For variation, omit the tuna fish, garlic, and lemon juice and substitute parmesan cheese and chopped red or green pepper. Or use chopped ham, chopped green onions, and mustard.

Serve with sliced radishes and zucchini or cucumber rounds.

Money-saving.

Makes 16 pinwheels.

Hot and Cold Appetizers, Section 1, Card 38

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Tuna-Filled Pinwheels

Ingredients

  • 8 slices bread crusts removed
  • 1 8- ounce package cream cheese room temperature
  • 2 tablespoons lemon juice
  • 1 6 1/2- ounce can chunk light tuna finely chopped
  • 1 clove garlic minced or pressed
  • 2 tablespoons chives
  • seasoned salt to taste
  • parsley minced

Instructions

  1. Roll bread with rolling pin to flatten slices and make them easy to roll. Set slices on damp tea towel to prevent drying out.
  2. Meanwhile, mix together cream cheese and lemon juice until fluffy and well combined. Add tuna, garlic, chives, and seasoned salt, mixing well.
  3. Spread mixture on bread slices, covering entire surface. Roll each slice jelly-roll fashion.
  4. Place seamside down, on foil. Wrap tightly and chill in refrigerator or freezer for 2 to 4 hours.
  5. Remove wrapping. Cut each roll in half. Roll pieces into minced parsley.

Recipe Notes

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Tangy Tuna Cocktail

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Here is a way to serve that standby, tuna,as a refreshing first course. Presenting it in handsome shells adds a touch of elegance. You might also serve the salad as a luncheon main dish for 3 to 4 people, adding hot garlic bread and iced tea.

Good served with thinly sliced pumpernickel bread and butter.
For 2 servings: half of the ingredients.
For 8 servings: double the ingredients.

4 servings

Hot and Cold Appetizers, Section 1, Card 14

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Tangy Tuna Cocktail

Ingredients

For the salad

  • 1 9 1/4- ounce can chunk light tuna drained and flaked
  • 2 hard-cooked eggs chopped
  • 1/4 cup dill pickles chopped
  • 1/2 cup radishes thinly sliced

For the dressing

  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon salt
  • dash cayenne pepper
  • 2 tablespoons salad oil

Instructions

  1. Lightly mix tuna, eggs, pickles, and radishes.
  2. In a small bowl, blend mustard, lemon juice, vinegar, salt, and cayenne. Gradually stir in salad oil with a fork until dressing is well blended.
  3. Mix dressing lightly with tuna mixture. If you wish, cover and chill 30 minutes to 2 hours to blend flavors.
  4. Serve tuna mixture atop shredded lettuce in shells or seafood cocktail dishes. Sprinkle with chopped parsley. Garnish each serving with a lemon wedge.

Tuna Tamale Pie

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This can be used in 9x9x2 casserole with a corn meal mush as a base. If the mush is used, cooking time will be about 1 hour.

Serves 6.

From Henry Bemis, Sun City, Arizona.

Note: Henry Bemis was the brother of Cross Country Cookery’s author.

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TUNA TAMALE PIE

Ingredients

For The Crust

  • 1 cup all purpose flour
  • 1 teaspoon onion grated
  • 1/2 teaspoon salt
  • 1/2 cup yellow cornmeal
  • 1/2 cup oleo
  • 1/2 cup cheddar cheese shredded
  • 2 tablespoon water

For The Filling

  • 1 9 oz can tuna fish with oil
  • 1/2 cup onion chopped
  • 1/2 cup green pepper chopped
  • 2 cup tomatoes drained
  • 1/2 cup ripe olives sliced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano
  • 2 teaspoon salt
  • 2 teaspoon chili powder

Instructions

Make the crust

  1. Mix flour, onion, salt, and cornmeal. Cut in oleo until it resembles coarse meal. Stir in cheese. Sprinkle with water and mix with fork until flour is moistened. 

  2. Press dough over bottom and sides of well-greased 9" pie plate, reserving some for topping. 
  3. Bake @ 400 for 8-10 min. Cool.

Make the filling

  1. Drain oil from can of tuna into skillet. Heat and saute onion, green pepper until soft. Add tomatoes, olives, black pepper, oregano, salt, and chili pepper. mix well. 

  2. Spread flaked tuna over crust. Add above cooked mixture and pour over tuna. top with more cornmeal crust mix. 
  3. Bake @ 375 until brown and crusty.