Recipe: Family Tuna Casserole (with dairy), Tuna Macroni Salad, and Tuna Salad - recipes for Harlem/Or.

FAMILY TUNA CASSEROLE
(not non-dairy)
Servings: 4 to 6

1 can (about 7 ounces) tuna, drained
8 ounces elbow macaroni
4 tablespoons butter
3 tablespoons finely chopped onion
2 tablespoons finely chopped green bell pepper
2 tablespoons all purpose flour
3/4 teaspoon salt or seasoned salt
1/8 teaspoon pepper
1 cup Soya milk
1/2 cup frozen peas, thawed
1 can cream of mushroom soup
1 cup shredded Cheddar cheese (or if you are allergic to milk, use vegan cheddar cheese)
buttered soft bread crumbs

Cook macaroni until tender, drain and rinse.

Melt butter in a large saucepan or Dutch oven; add chopped onions and bell pepper and saute over low heat for about 3 minutes.

Add flour, salt and pepper; stir until smooth and bubbly.

Add soya milk and mushroom soup and stir over low heat until smooth and thickened. Add cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, stirring constantly.

Pour mixture into 2-quart buttered casserole; top with remaining cheese then buttered bread crumbs.

Bake at 350F for 30 to 40 minutes, or until nicely browned.

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TUNA MACARONI SALAD
This tuna macaroni salad is made with mayonnaise, tarragon or thyme, and peas and carrots.
Servings: 4

1/2 cup dairy-free mayonnaise
1/2 teaspoon dried thyme or tarragon, crumbled
3 cups macaroni, cooked, chilled
2 ribs celery, sliced
1 can (7 ounces) white tuna in water, drained and broken up
1 1/2 cups frozen peas and carrots, cooked, or 1 can, drained (approximately 15 ounces)

In a large bowl, combine mayonnaise and tarragon. Add pasta, celery, and tuna. Gently stir in peas and carrots.

Cover serving plates with lettuce, if desired. Top with salad. Garnish if desired.

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TUNA SALAD
Servings: 3 to 4

2 large tomatoes, cut in quarters
1 red bell pepper, cut in matchstick strips
1 green bell pepper, cut in matchstick strips
1 small onion, sliced in rings
1 can (6 1/2 or 7 ounces) tuna in vegetable oil
4 teaspoons olive oil
2 teaspoons wine vinegar
1/2 small clove garlic, finely minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
12 pitted black olives, chopped

Arrange tomato quarters on a salad serving platter; place pepper strips and onion rings in center.

Drain oil from tuna into a small jar; flake tuna and arrange in center of platter.

MAKE SALAD DRESSING:
Add olive oil, wine vinegar, minced garlic, salt, pepper and dry mustard to tuna oil in jar. Seal tightly and shake vigorously to blend. Sprinkle over tuna salad platter. Sprinkle chopped olives over the salad.