Fish and Seafood

  Ingredients 1 can (12 ounces) tuna packed in water, drained and flaked 1/2 cup tartar sauce 2 tablespoons grated lemon peel 1 cup thinly sliced romaine 4 crusty French rolls (6 to 8 inches long), split Steps 1  Mix tuna, tartar sauce and lemon peel. 2  Fill rolls with romaine and tuna salad

  Ingredients 1 cup Mountain High™ whole milk plain yoghurt 1 1/2 cups shredded Cheddar cheese (6 oz) 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened 1 teaspoon Dijon mustard 2 cans (5 oz each) chunk light tuna in water, drained 1 1/2 cups frozen sweet peas 1/2 teaspoon salt 1/4 teaspoon pepper 2 1/2 cups whole wheat egg noodles, cooked and drained 2 tablespoons plain bread crumbs 1 tablespoon butter, melted Steps 1  Heat oven to 350°F. Spray 1 1/2-quart baking dish with cooking spray. 2  In large bowl, stir yoghurt, 1 cup of the shredded cheese, the cream cheese and mustard. Stir in tuna, frozen peas, salt and pepper. Stir in cooked pasta. Spread mixture evenly in baking dish. 3  Bake 25 to 30 minutes or until casserole is bubbly and lightly browned on top. Meanwhile, in small bowl, stir bread crumbs and melted butter; set aside. Stir baked casserole, then top with remaining 1/2 cup cheese and the bread crumb mixture. Bake about 5 minutes or until cheese i

  Ingredients 8 oz uncooked linguine 1 cup frozen broccoli florets 1 package (1.8 oz) leek soup mix 1 1/2 cups milk Dash pepper 1 can (5 oz) albacore tuna, drained 2 tablespoons chopped drained roasted red bell peppers (from 7-oz jar) 1 tablespoon butter or margarine, melted 1/4 cup Progresso™ plain bread crumbs Steps 1  Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time. 2  Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper. 3  Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture. 4  Bake uncovered 20 to 25 minutes or until top is golden brown.

  Ingredients 4 cups mixed salad greens 3 cups sliced, cooked new red potatoes, unpeeled 3 cups cooked cut green beans 3 hard-cooked eggs, quartered 2 medium tomatoes, cut into wedges 1 can (5 oz) tuna or 1 can (4.5 oz) chicken, drained, flaked 1/2 cup pitted ripe olives 1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips 1 cup olive oil vinaigrette dressing Steps 1  On extra-large serving platter, arrange all ingredients except dressing. Just before serving, drizzle with dressing.

  Ingredients 2 cans (6 oz each) tuna in water, drained 1/2 cup chopped celery 1/4 cup chopped onion 1/2 cup mayonnaise or salad dressing 1 teaspoon lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 8 slices bread Steps 1  In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper. 2  Spread tuna mixture on 4 bread slices. Top with remaining bread slices.

  Ingredients 8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package) 8 Old El Paso™ taco shells (from 4.6-oz package) 1 bag (12 oz) broccoli slaw mix (about 4 cups) 1/3 cup light lime vinaigrette dressing or vinaigrette dressing 1/4 cup chopped fresh cilantro 1 package (1 oz) Old El Paso™ taco seasoning mix 4 tilapia or other mild-flavored, medium-firm fish fillets (about 1 lb) 1 tablespoon vegetable oil 1 cup prepared guacamole 1 cup crumbled cotija or feta cheese, if desired Steps 1  Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside. 2  In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces. 3  Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on cent

  Ingredients Sauce 1/2 cup dry white wine or chicken broth 1/4 cup fresh lemon juice 3 tablespoons finely chopped shallots 3/4 cup whipping (heavy) cream 1 teaspoon grated lemon peel 1/4 cup cold firm butter, cut into 4 pieces 1/4 teaspoon salt 1/8 teaspoon white pepper Tilapia 4 skinless tilapia fillets or other medium-firm fish fillets (6 oz each) 1/4 teaspoon salt 1 tablespoon vegetable oil 1/4 cup chopped toasted hazelnuts (filberts) or almonds Steps 1  In 2-quart saucepan, heat wine, lemon juice and shallots to boiling over medium-high heat. Boil uncovered 4 minutes, stirring occasionally, until liquid is reduced by half. 2  Add whipping cream to pan and heat to boiling, stirring occasionally. Boil uncovered 6 minutes, stirring occasionally, until sauce is thickened and reduced to about 1/2 cup. Remove from heat and add lemon peel. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of t