Tuna Salad Coney's

Image by MI SHPO via FlickrAbout 20 years ago, I helped compile and edit a cookbook for the Chamber of Commerce in Sturgis, Michigan as a fundraiser.  We called it "A Taste Of Sturgis". We asked community members to submit their favorite recipes.  We ended up with a cookbook that contained over 600 recipes and 320 pages. This recipe comes from that book.

1/4 pound American cheese, cut into small cubes
3 hard cooked eggs, chopped
1 (6 ounce) can tuna, drained
2 tablespoons green pepper, chopped
2 tablespoons onion, chopped
2 tablespoons stuffed green olives, chopped
2 tablespoons sweet pickle, chopped
1/2 cup mayonnaise or salad dressing
6 hot dog buns

In a medium size bowl, combine all ingredients, except buns, and stir to combine.
Fill hot dog rolls with tuna mixture.  Wrap individually in aluminum foil and place in oven at 250 degrees for 30 minutes and serve hot.

Enjoy
The Old guy

Tuna Zucchini Patties

I seem to be stuck on a tuna kick, but, with the Lenten season, this will be a good Friday dinner.



Tuna Zucchini Cakes


½ cup finely chopped onion

1 tablespoon butter

1 can (6-1/2 ounce) water-packed Tuna, drained and flaked

1 cup shredded zucchini

2 large eggs, lightly beaten

1/3 cup minced fresh parsley

1 teaspoon lemon juice

½ teaspoon salt

1 cup seasoned bread crumbs, divided

2 tablespoons canola oil



In a small saucepan, saute onion in butter until tender. Remove from heat. Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and ½ cup bread crumbs. Stir until well combined. Shape into six ½ inch thick patties; coat with remaining bread crumbs.

In a large skillet, heat oil. Cook the patties for 3m minutes on each side or until golden brown.

Tuna Patties

Image by The Hamster Factor via FlickrI like salmon patties, but I hate picking the bones and cartilage from the canned Salmon. Sooooo.........How about Tuna Patties.  No bones to pick and after making this recipe, I found that I like it better than Salmon.

Tuna Patties
1 (16 ounce package) chicken flavored Stove Top Stuffing Mix
1 (10-3/4 ounce can) Campbell's Cream of Mushroom Soup (undiluted)
2 large eggs, beaten
1 (9 ounce can) Chicken of the Sea Tuna, drained (or use the large 6 ounce pouch)
2 tablespoons margarine
1/4 cup milk
1 can baby peas (optional)

Prepare Stove Top Stuffing Mix as directed on package.  Stir in 1/2 can soup, the eggs, and tuna.  Form into patties.  Heat margarine in fryng pan over medium heat.  Brown patties on both sides and heat through.
Heat remaining soup with the 1/4 cup milk and serve as a sauce. (I like a lot of sauce so I use an extra can of soup diluted with a 1/2 can water.) I like mixing a can of baby peas with the soup for my sauce. Serve with mashed potatoes and a salad for a complete, easy, and inexpensive lunch or dinner.

Enjoy
The Old Guy`