Using a measuring cup, scoop out 1/4
cup tuna mixture into your hands and gently form into a patty.
Not exact matches
Top each serving with about 1/2
cup onion
mixture and 1
tuna steak.
Using 1/4 measurement
cup, scoop the
tuna mixture and plop it on the lined baking sheet.
Then layer on 2 tomato slices, a heaping half
cup of the
tuna mixture and a few lettuce leaves.
Divide
tuna mixture between tortilla (about 1/3
cup each) and wrap each tortilla, placing seam side down in baking dish.
Fold
mixture back into beans; add
tuna and 1/4
cup olive oil.
Combine
tuna, breadcrumbs, 1/4
cup mayonnaise, half of the pimientos (or roasted red peppers), celery, onion and 1/4 teaspoon Old Bay seasoning in a medium bowl, breaking up any larger pieces of
tuna until the
mixture is uniform and holds together.
Using a generous 1/3
cup each, form the
tuna mixture into four 3 - inch burgers.
Use a clean
tuna can or deep, round - shaped biscuit cutter coated with cooking spray to pack in 1
cup rice
mixture.
5 In a large bowl, mix together the onion
mixture, Dijon mustard, 1
cup cheddar cheese,
tuna, mushroom soup, milk, salt and pepper.