Fish and Seafood

  Ingredients 1 tablespoon lemon juice 2 tablespoons olive oil 1 clove garlic, finely chopped 1/4 teaspoon salt 1 medium cucumber, peeled, seeded and finely chopped 1 ripe medium tomato, seeded, diced 1/2 cup crumbled feta cheese (2 oz) 12 kalamata or other large ripe olives, pitted, coarsely chopped (1/4 cup) 2 cans (5 oz each) tuna in water, drained, flaked 12 leaves romaine lettuce, torn in half 6 pita (pocket) breads (6 inch), cut in half to form pockets Steps 1  In small bowl, stir together lemon juice, oil, garlic and salt with whisk. In medium bowl, toss cucumber, tomato, cheese, olives and tuna. Pour dressing over salad; toss until coated. 2  Place 1 lettuce leaf half in each pita pocket; top each leaf with 1/2 cup tuna salad. Serve immediately.

  Ingredients 1 can (12 oz) tuna, drained, flaked 1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar) 1/2 cup crumbled feta cheese or shredded mozzarella cheese 1 medium stalk celery, chopped (1/2 cup) 1 loaf (1 lb) French bread 1/4 cup Italian dressing Steps 1  In medium bowl, mix tuna, bell peppers, cheese and celery. 2  Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use. 3  Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.

  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 Cucumber Sauce 6 oz Greek plain yogurt 3 tablespoons mayonnaise 1 medium cucumber, peeled, seeded, coarsely grated 3 tablespoons chopped fresh dill weed 1 tablespoon chopped green onion (1 medium) 1 tablespoon lemon juice 1/2 teaspoon salt Flounder and Buns 2 lb fresh flounder, halibut or cod fillets, skin removed 1/2 cup milk 1 egg 1 cup Progresso™ panko bread crumbs 1 teaspoon salt 2 tablespoons vegetable oil 2 tablespoons butter, melted 12 hot dog buns, split Lemon slices, if desired Sprigs fresh dill weed, if desired Steps 1  In medium bowl, mix Cucumber Sauce ingredients. Cover and refrigerate until ready to serve. 2  Cut fish fillets into 12 serving pieces. In pie plate or shallow pan, mix milk and egg. In another pie plate or shallow pan, mix bread crumbs and salt. Dip fillets into milk mixture; roll in bread crumbs. Shake off excess crumbs. 3  In 12-inch skillet, heat oil over medium-high heat. Cook fish fillets in oil 10 to 12 minutes, turning ...

  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.