The Edmond Sun


July 6, 2012

Tuna, a pantry staple, is a workhorse in the kitchen



Makes 8 sliders


1 small red cabbage, shredded

1 1/2 tablespoons sugar

Sea salt

1 tablespoon poppy seeds

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 fresh lime, juiced

Cracked black pepper to taste

1/2 cup minced fresh parsley

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

1 fresh red chili pepper, minced

1 rib celery, minced

1/4 teaspoon cayenne pepper

1/4 teaspoon celery seeds

1 egg, beaten

1 tablespoon heavy cream

3 green onions, finely sliced

2 cups canned tuna in water, drained

1/2 cup dry bread crumbs

2 tablespoons all-purpose flour

Canola oil

Slider buns


Slaw: In a large bowl combine shredded cabbage, 1 tablespoon sugar and 1/2 teaspoon salt. Toss; cover and refrigerate for 30 minutes. In a jar, combine the poppy seeds, mayonnaise, 1 tablespoon Dijon, lime juice, 1/2 tablespoon sugar, 1/4 teaspoon sea salt and lots of black pepper. Close lid and shake until blended. Pour dressing into slaw, along with a 1/4 cup of parsley, and toss.

Tuna patties: Heat olive oil in a large pan over medium heat. Add the garlic, chili pepper, rib of celery, cayenne, celery seeds, 1/4 teaspoon salt and ground pepper to taste.

Saute for three minutes, then take off heat and let cool for about 10 minutes. In a large bowl, whisk together egg, cream, 1 tablespoon of Dijon mustard, green onions, 1/4 cup parsley, the garlic-chili-celery mixture, sea salt and black pepper to taste. Fold in tuna and bread crumbs. With lightly floured hands, shape about 1/4 cup of tuna into a patty. Dredge each patty in flour and freeze for 10 minutes. Heat 1/2 cup canola oil to 350 degrees in a large frying pan and fry tuna patties for three to five minutes, until golden and heated through. Place each patty on a bun and top with the citrus slaw.

This recipe is from “Nadia G’s Bitchin’ Kitchen Cookin’ for Trouble,” by Ballantine Trade Paperback ($22).


Serves 6


1 tablespoon unsalted butter

3/4 pound rigatoni

8 ounces ricotta cheese (1 cup, pushed through a sieve)

1 (7-ounce) can imported tuna in oil, drained

1 cup heavy cream

2 cups (about 5 ounces) freshly grated Parmesan

1 tablespoon finely chopped fresh parsley


Coat a 13-by-9-by-2 baking dish with 1tablespoon butter. Bring a large pot of salted water to boil. Add rigatoni and boil until half-cooked (see package for directions). Drain and transfer rigatoni to a large bowl of cold water.

Blend ricotta and tuna in a food processor until soft and smooth. In a medium bowl, mix cream and Parmesan, season with salt and pepper and set aside.

Fill a pastry bag with a conical nozzle and fill the rigatoni. Arrange in orderly rows in the baking dish. Pour the cream mixture over the stuffed rigatoni and refrigerate for three hours or overnight.

Preheat oven to 400 degrees. Remove rigatoni from refrigerator 30 minutes before baking. Bake uncovered until brown and bubbling on top, about 25 minutes. Serve hot with parsley sprinkled on top.

This recipe is from “Bake Until Bubbly: The Ultimate Casserole Cookbook,” by Clifford A. Wright (Wiley, $22.95).

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