Best Toms Tuna Boats Recipes

TUNA BOATS

Tuna Boats image

You can add anything else you'd like with the tuna mixture. You could use brick cheese to cut out sails, so they will stand up better in the boats.

Provided by Charlotte J

Categories Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 (6 ounce) can tuna in water, drained (in Spring Water)
1 small green pepper
2 tablespoons mayonnaise
2 slices American cheese (optional)

Steps:

Mix tuna and mayonnaise together.
Cut pepper into quaters and remove the seeds and membranes.
Fill with tuna mixture.
Add cheese slices cut into triangles for sails.

Nutrition Facts : Calories 89.5, Fat 3.8, SaturatedFat 0.7, Cholesterol 20.6, Sodium 221.1, Carbohydrate 2.6, Fiber 0.3, Sugar 0.9, Protein 10.8

TUNA BOAT SURPRISE USING CANNED TUNA

Tuna Boat Surprise Using Canned Tuna image

Here is a canned tuna recipe called Tuna Boat Surprise. This pantry recipe is a delicious vintage school lunch favorite that's loved by young and old alike!

Provided by Mary's Nest

Categories Main Course

Time 40m

Number Of Ingredients 9

Ingredients

8 slices Sandwich bread (White or Whole Wheat)
Softened butter (Enough to butter both sides of each bread slice.)
4 tbsp Butter, unsalted (If using salted butter, omit additional salt. Other fat may be substituted, such as coconut oil, ghee, etc.)
1 small Yellow onion, diced
4 tbsp All-purpose flour
1 tsp Salt
2 cups Whole milk
2 cans Tuna
2 cups Vegetables (I used frozen peas and cooked diced carrots in my recipe video.)

Steps:

Heat oven to 350°F.
Line a baking sheet with parchment paper, and set the lined baking sheet aside
Butter both sides of all your bread slices. Form each slice of bread into a "boat" by pinching the sides together and securing them with toothpicks. (See video.)
Place "boats" on the lined baking sheet, and bake in your 350°F preheated oven for 10 minutes until toasted and golden brown.
Open canned tuna, drain, and rinse well in a strainer. Set aside.
In a large saucepan, melt butter over medium-low heat. Add diced onion and cook for 2 minutes until translucent. Stir frequently. Stir in flour until well blended, and cook for 2 minutes but do not allow the mixture to brown. Add salt and stir well to incorporate. Gradually stir in the milk and bring the mixture up to a boil. Whisk the mixture until bubbling and thickened. Turn heat to low.
Add tuna and veggies to the mixture, and stir well until completely coated and warmed through.
Place a ladle full of your mixture into a bowl or onto a plate and place two "boats" on top of the mixture. Ladle additional mixture into each boat. Serve and enjoy!

TUNA BOATS

Tuna Boats image

Janelle Aguda of Chicago, Illinois gets her son involved in this sea-cruising cuisine by having him assemble the simple sails out of cheese slices. They like to serve the "boats" on blue paper plates with fish-shaped crackers.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 cans (6 ounces each) tuna, drained and flaked
1 hard-boiled large egg, chopped
3 tablespoons finely chopped celery
1 tablespoon finely chopped onion
1/2 cup Miracle Whip
1 teaspoon sweet pickle relish
4 submarine sandwich or hoagie buns
4 lettuce leaves
4 slices cheddar cheese
8 wooden skewers
Goldfish cheddar crackers

Steps:

In a bowl, combine the tuna, egg, celery and onion. Stir in the Miracle Whip and pickle relish; set aside. Make a 2-in. wide V-shaped cut in the center of each bun to within an inch of the bottom. Remove cut portion and save for another use. Line each bun with a lettuce leaf and fill with tuna mixture., Cut cheese slices in half diagonally. For sails, carefully insert a wooden skewer into the top center of each cheese triangle. Bend cheese slightly; push skewer through bottom center of cheese. Insert two skewers into each sandwich. Place on a serving plate. Sprinkle fish crackers around boats.

Nutrition Facts :

CUCUMBER TUNA BOATS

Cucumber Tuna Boats image

For a refreshing summer meal, you can't beat this creamy tuna salad mounded into cucumber halves. Hard-cooked eggs make the salad extra hearty, and the crispness of the cucumber is delightful. It's an extra-special luncheon entree or light supper. -Mildred Stubbs, Hamlet, North Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 10

Ingredients

3 medium cucumbers
1 can (6 ounces) tuna, drained and flaked
2 hard-boiled large eggs, chopped
1/2 cup shredded cheddar cheese
1/2 cup diced celery
1/4 cup Miracle Whip
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt

Steps:

Cut cucumbers in half lengthwise; remove and discard seeds. Cut a thin slice from bottom of cucumber if necessary so they sit flat. In a bowl, combine the remaining ingredients. Spoon into the cucumbers. Serve immediately.

Nutrition Facts : Calories 381 calories, Fat 24g fat (7g saturated fat), Cholesterol 185mg cholesterol, Sodium 940mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

TUNA BOATS

Tuna Boats image

This is a slightly different way to serve tuna. Can serve as family lunch or warm it for a nice warm meal on a cold winter day.

Provided by virginia duncan

Categories Sandwiches

Time 25m

Number Of Ingredients 13

Ingredients

1 can(s) can of solid pack white tuna
1/4 c celery, chopped thin
1/4 c slivered almonds
1/4 c onions, chop thin
1/4 c water chestnuts diced fine or can use apples
1/4 c bell pepper, diced thin
6 slice ripe olives, diced
1/2 c mayonnaise
1 dash(es) worcestershire sauce
tabasco ( according to degree of heat desired)
6 sourdough french rolls
cheddar cheese, shredded
pimentos, diced thin

Steps:

1. Rinse tuna, drain and shred. Add all but the last three ingredients.
2. Hollow the French rolls and fill with tuna mixture. Cover with cheddar cheese and garnish with pimentos.
3. Serve cold or bake in a shallow pan in a 350 degree oven for 10 minutes.

CUCUMBER TUNA BOAT

Cucumber Tuna Boat image

This is nice for a change on a hot summer day. Easy to make, I made this ahead and just put into the fridge until we were ready to eat. This came from Taste of Home magazine.

Provided by Anissa

Categories Lunch/Snacks

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

3 medium cucumbers
1 (6 ounce) can tuna, flaked
2 hard-boiled eggs, chopped
1/2 cup cheddar cheese, shredded
1/2 cup celery, diced
1/4 cup mayonnaise or 1/4 cup salad dressing
2 tablespoons sweet pickle relish
1 tablespoon onion, finely chopped
1 teaspoon lemon juice
1/2 teaspoon salt