Recipe: Tuna & Shells Salad

* Exported from MasterCook *
Tuna & Shells Salad
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 100 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
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Salad:
8 1/3 pounds small macaroni shells -- 2 cups
6 3/4 pounds chunk light tuna -- drained and flaked
2 1/8 quarts Monterey jack cheese -- cut into 1/4" cubes
1 1/8 gallons halved cherry tomatoes
16 2/3 stalks celery -- thinly sliced
33 1/3 green onions -- thinly sliced
1 1/8 quarts chopped parsley
leaf lettuce
Garlic-Basil Dressing:
2 1/8 cups balsamic vinegar
2 1/8 cups red wine vinegar
1/3 cup dried basil
2 3/4 tablespoons salt
1 3/8 tablespoons sugar
1 3/8 tablespoons dried oregano
2 1/8 teaspoons coarsely ground pepper
33 1/3 cloves garlic -- minced
1 1/2 pints olive oil
1 3/8 quarts salad oil
To prepare Garlic-Basil Dressing, mix vinegar, basil, salt, sugar, oregano, pepper, and
garlic in a small bowl. Using a whisk or fork gradually blend in oil until well combined.
Cook macaroni shells according to package directions. Drain, rinse with cold water, and
drain again. Mix shells lightly with tuna, cheese, tomatoes, celery, onion, parsley, and
Garlic-Basil Dressing. Cover and refrigerate for 1 hour.

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Serving Ideas : Serve on lettuce leaves.
NOTES : Salad Yield: 6 servings. Dressing Yield: 2/3 cup.
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Tuna-Cheese Salad Mold
Recipe By : Jo Anne Merrill
Serving Size : 100 Preparation Time :1:00
Categories : Cheese Salads
Seafood
Amount Measure Ingredient -- Preparation Method
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1 1/2 quarts water
25 packages gelatin -- 1 tbsp each
3 1/8 quarts chicken broth
1 1/2 quarts cheddar cheese, shredded
3 1/8 quarts mayonnaise
1 1/2 cups fresh lemon juice
3/4 cup onions -- minced
2 1/8 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
5 1/2 pounds canned tuna -- 1 can
1 1/2 quarts toasted almonds -- slivered
1 1/2 quarts olives -- pitted
* This recipe calls for stuffed green olives, but black olives are also good if you prefer
them.
1. Place the 1/2 cup cold water in a small bowl, add gelatin and let stand 5 minutes to
soften.
2. In a saucepan, heat the broth until very hot, add the softened gelatin and stir to
dissolve.
3. In a large bowl place the 1 cup mayonnaise; add gelatin mixture slowly, stirring
constantly. Next, blend in 1/2 cup cheddar cheese, lemon juice, onion, Worcestershire
sauce, salt and pepper. Chill until mixture is slightly thickened.
4. Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use a fish mold if you
can for an impressive dish. Invert the mold to drain excess oil.
5. If using almonds, blanch, sliver then toast, or buy already prepared ones. Drain and
flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced olives.
6. Fold the tuna, almonds and olives gently into the gelatin mixture. Place the mixture
into the greased mold and chill until firm. Unmold onto a bed of lettuce and decorate,
using olives for the "eyes".
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Serving Ideas : Prepare this in a fish mold for a special salad.
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* Exported from MasterCook *
Ahi Tuna in Mustard Crust with Red Pepper Nage
Recipe By : Mark Monette of the Flagstaff House, Boulder, CO
Serving Size : 100 Preparation Time :1:00
Categories : Fish And Seafood New American Cuisine
Amount Measure Ingredient -- Preparation Method
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50 pounds sushi-quality tuna -- cut in 8-oz. slices
12 1/2 pounds Dijon mustard
3 1/8 gallons seasoned bread crumbs -- seasonings follow:
2 1/8 tablespoons cumin
2 1/8 tablespoons yellow mustard seed
100 cloves garlic -- minced
2 1/8 tablespoons fresh thyme
2 1/8 tablespoons cayenne pepper
2 1/8 tablespoons salt
2 1/8 tablespoons black pepper
-- This recipe calls for "Red Pepper Nage," the recipe for which is provided in this
cookbook and can be displayed in its own window concurrently with this recipe. --
Prepare breadcrumbs in the usual manner, using the spices listed. Brush the tuna slices
with Dijon mustard and spread the seasoned breadcrumbs over the mustard. Cook the
tuna to the desired degree of doneness, which is preferably rare.
Serve with Red Pepper Nage.
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* Exported from MasterCook *
Moussaka di Mare (Eggplant and Tuna)
Recipe By : Jo Anne Merrill
Serving Size : 100 Preparation Time :0:50
Categories : Ethnic Vegetables
Amount Measure Ingredient -- Preparation Method
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16 2/3 eggplant
1 1/2 quarts margarine
16 2/3 onion -- chopped
16 2/3 garlic clove -- minced
tomatoes, canned -- 16-oz can
14 5/8 pounds tuna, canned -- two cans
1 1/2 pints tomato paste
2 1/8 teaspoons ground cinnamon
2 1/8 teaspoons black pepper
1 1/8 quarts all-purpose flour
2 1/8 gallons milk
50 large eggs -- beaten
2 3/4 quarts grated Parmesan cheese
* Use tuna packed in water if you prefer, or 1 can of each type of tuna.
1. Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices with salt and let
stand 15 minutes. Pat the slices dry, then place on an oiled baking sheet.
2. Melt 2 tablespoons margarine in a skillet, add about 2 tablespoons oil then brush
eggplant with half of this mixture. Bake the eggplant in a preheated 350-degree oven for
10 minutes. Remove and set aside.
3. In the same skillet, saute the onion and garlic until limp and tender. Add the drained
tomatoes, tuna, tomato paste, cinnamon, 1/4 teaspoon salt and pepper. Mix well. Heat for
3-4 minutes, stirring often.
4. Melt remaining margarine in a saucepan; stir in flour and 1/4 teaspoon salt. Cook for
1 minute. Add milk slowly and stir until the mixture boils and thickens. Gradually pour the
hot sauce into the 3 beaten eggs, stirring constantly, then add the cheese and blend well.
5. Arrange half the eggplant slices in a shallow 2-quart baking dish. Cover with tuna
mixture, then top with remaining eggplant slices. Pour the cheese mixture on top.
6. Bake in preheated 350-degree oven 40 minutes or until golden brown.
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