Best Tuna Cobbler Recipes

TUNA FLORENTINE

Tuna Florentine image

Cozy up to comfort food with a quick-and-easy skillet pasta dish. It's complete with veggies.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 box (8.4 oz) Betty Crocker™ Tuna Helper™ creamy Parmesan
2 cups water
1 2/3 cups milk
3 tablespoons butter or margarine
1/4 teaspoon garlic powder
1 can (5 oz) tuna in water, drained
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup cherry tomatoes, halved
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

Steps:

In 12-inch skillet, stir together uncooked pasta and sauce mix from Tuna Helper box, water, milk, butter and garlic powder. Heat to boiling over medium heat, stirring occasionally. Stir in tuna, spinach and tomatoes.
Reduce heat to medium-low; cover and cook 13 to 15 minutes, stirring occasionally, until pasta is tender. Stir in lemon juice; sprinkle with cheese.

Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 10 g, TransFat 1 1/2 g

EASY TUNA RICE BOWL

Easy Tuna Rice Bowl image

Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 10m

Number Of Ingredients 11

Ingredients

1 cup cooked rice
1 tin (5 ounces) tuna
1 hard-cooked egg, peeled and halved
1 mini cucumber, cut into bite-size pieces
1/2 cup frozen shelled edamame, blanched in boiling water for 2 minutes, drained, and cooled
1 teaspoon toasted sesame seeds
2 tablespoons thinly sliced nori
2 teaspoons soy sauce, preferably low-sodium
1 teaspoon fresh lime juice
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Steps:

Place rice in the bottom of a resealable container. Top with tuna, egg, cucumber, edamame, sesame seeds, and nori. For the dressing, whisk together soy sauce, lime juice, and oil. Season with pepper. Keep refrigerated until 30 minutes before serving.