During Lent, most of us practice fasting and eating meatless especially on Good Friday. Sharing with you some simple recipes featuring canned tuna you can easily prepare at home during Holy Week.

Creamy Tuna and Mushroom Pasta

Ingredients:

Procedure:

In a saucepan over medium heat, melt butter and sauté onion and mushrooms.

Add cream of mushroom and milk. Mix until lump free and cook for 5 minutes.

Stir in tuna and dill, and simmer until sauce thickens, stirring occasionally.

Toss pasta into the sauce.

Makes 6 servings.

Yield: 6 cups

Tip/s:

Substitute dill leaves with chopped parsley or basil leaves.

Add sliced black olives for flavor boost.

Tuna Tomato Melt

Ingredients:

Procedure:

Combine cheese, crushed crackers, and basil.

Add tuna, mayonnaise, mustard, and onion.  Mix well.

Stuff each tomato with 1/3 cup of the tuna filling.

Bake in a preheated oven toaster set at 350ºF for 10 to 15 minutes or until cheese starts to brown.

Makes 6 servings.

Tip/s:

Use hallowed out vegetables such as large onions, bell peppers, zucchini, or eggplant as an alternative with the filling.

To level up filling, add black olives, mushrooms, and different herbs and spices.

Tuna Pesto Penne Pasta

Ingredients:

Procedure:

Heat pesto sauce in a pan. Add tuna and simmer over low heat for 10 minutes.

Toss in cooked pasta. Serve.

Makes 5 servings

(Yield: 4-1/2 cups almost 1 cup per serving)

Easy Tuna Tacos

Ingredients:

Procedure:

To make garlic sauce, mix mayonnaise and garlic then set aside.

In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce.

Fold tortilla to secure filling.

Makes 6 servings.

Tip/s:

Keep tortillas in the refrigerator for up to a week and freeze for up to 3 months.

To warm store-bought tortillas: (1) heat in a dry hot pan over medium heat for about 30 seconds on each side, (2) wrap stacked tortillas in paper towel, then wrap in aluminium foil and bake at 300°F about 10 minutes and (3) cover tortillas with damp paper towel and microwave for 1 minute.

Buy salad greens that are bright in color, leaves crisp, free of blemishes and smell fresh.

Tuna Onigiri (Japanese Rice Balls)

Ingredients:

Procedure:

In a bowl, combine tuna and mayonnaise. Set aside.

To make the onigiri, place 1/4 cup of rice on a surface covered with plastic wrap. Flatten rice then place 2 tablespoons of the tuna mixture in the center. Cover tuna with another 1/4 cup of rice. Form into a ball, and then shape into a triangle.

Place onigiri at the center of a nori sheet. Fold sides to stick to the rice ball. Repeat procedure for the rest of the ingredients.

Makes 10 servings.

Yield: 10 pc onigiri

I would like to know what your Lenten recipe is. Or if you tried doing my suggestions above, I would like to know them in the comment box,too.