Skip to main content

Ok folks.. I have about 20# of smoked tuna.. in vacuum bags in the freezer. I've made some spreads.. sliced some nice and thin for sandwiches.. etc. I did a google search and found a lot of pate's. Oh yah.. I've mixed with cream cheese and stuffed Japs.. mmm

BUT, there must be more one can do with smoked tuna than this.. as in main meals. I'd assume it should NOT be reheated.. but what do I know.

Original Post

Replies sorted oldest to newest

Try making a hash, I do it with smoked salmon should work with tuna. Fry up some spuds add onion and garlic, when it's ready (cooked) take it off the stove and mix it with the tuna and here's the secret add 3 of 4 tablespoons of cream with it put it back in the pan fry until brown. It's great with salmon try it with your tuna it could be as well. If not remember somedays peanuts somedays shells
Smoked fish platter! Get youself some nice water crackers, cream cheese, a purple onion and some lemon slices. Spread the cream cheese on the cracker, put a slice of the smoked tuna on it, put on a slice of purple onion and squeeze some lemon on top. Goes great with your favorite brew...Now your living.
if you want to score major brownie points with the ladies try making a pan bagna. it is kinda like a salad nicose and girls love it. try the site and if that doesn't work email me direct. or if you have a barnes and nobles close by go there and copy the recipe out of bistro cooking by patrica wells
ps don't ask me why girls love this but they do. everytime i get in trouble with peg this saves me lol Big Grin
Living in Florida and eating lots of mullet, we have made many batches of Mullet dip, grouper dip, Flounder dip and just about every dip but Spanish mackerel (not good the second day). The recipe is very simple:
1. Bone and break up the fish
2. Add real mayonnaise until the consistency of cottage cheese.
3. Add McIlhenny Tabasco sauce until good and hot. (It takes a lot, for the mayo tempers it).
4. Add nothing else. The fewer items in the dip the better.

Spoon on crackers and have a good beer handy.
You might look here. I got this link from Time magazines coolest 50 websites list the other day. You can enter multiple ingredients, then it will search the whole web for recipes that use what you entered. I put in tuna and cream cheese just now(thinking of dip) and got 35,000 responses from the general catagory. I'll post this under it's own heading. Maybe someone else can use it.
Or you could do Sushi-Rolls.

Pick up some Nori sheets (dried seaweed sheets), some mung bean sprouts (or sushi rice if you prefer), some sesame seeds, and some wasabi paste. Take a Nori sheet, slice some of the smoked tuna onto it, layer on some mung bean sprouts (or rice), toss on some toasted sesame seeds, and finally a strip of Wasabi. Dip into soy sauce, or serve with pickled ginger, whatever you like.
The pan bagna is wonderful! I can't find the recipe, but it's something like this:

I round loaf of bread, pretty crusty on the outside, slice in 1/2 crosswise
olive oil and roasted garlic mixed and spread on the cut surfaces of the bread
Layer tuna, sliced onion, sliced tomato, anchovies, sliced cucumbers (practically anything you want) on one half of the bread
Put the other half on top and wrap in plastic
Weight the loaf down and put it in the refrigerator for a few hours, even overnight.
Cut it in wedges and it is so delicious, but very messy.

Oh, you do also use wine vinegar I think. We use the recipe in a cookbook called French Bistro which I can't find. Maybe Jack is copying down the ingredients, hmmm.

Patricia Well's original Pan Bagna (Bathed Bread) recipe, with a few of my additions/alterations, follows:

1. 1 large baguette or 4 thick-crusted hard sandwich rolls
2. 6 garlic cloves, finely minced (alt. roast garlic and mash)
3. 1/4 cup extra-virgin olive oil
4. 3 TBS red wine vinegar
5. 1 2-oz can flat anchovy fillets (White anchovies preferred)
6. 1 6 1/2-oz can water-packed albacore tuna
7. 2 tablespoons capers
8. � cup oil cured black olives, pitted and roughly chopped
9. 1 medium onion, cut into thin rings
10. 1 red bell pepper, cored, seeded, and cut into strips
11. 2 medium tomatoes, cored and thinly sliced
12. 1/2 cup roasted red peppers

1. Slice the bread or rolls in half lengthwise. Combine the garlic, oil, and vinegar and, using a pastry brush, brush both the bottom and top portions with the garlic / vinegar oil, pressing the mixture firmly into the bread. Note: Depending upon the thickness of the bread, you may want to scoop out some of the top layer of each slice to create a shallow well for the filling.
2. Drain the anchovies and soak them in water to cover for several minutes. Drain again, and pat dry.
3. Combine the tuna, undrained, with the capers and olives and spoon the mixture evenly over the bottom portion of the bread, pressing it firmly into the bread. Then, layer the onions, pepper, tomatoes, anchovies, and roasted peppers. (You want a very moist sandwich.)
4. Cover the sandwich with the top portion of bread. If using a baguette, cut the sandwich into four equal portions. Press down firmly on the bread. Do not be concerned if the crust cracks. Cover tightly and securely with plastic wrap, then weight the sandwiches down to flatten them even more. Refrigerate, with the weights for several hours or overnight. Serve lightly chilled.
Serves 4.

I had my first Pan Bagna about 30 years ago at a little bistro in Nice and have been making them ever since. Simple to prepare and perfect combination of ingredients that I happen to like. Sort of like a Salade Nicoise on bread. Great for entertaining since you need to make them in advance. Couple of hints:
1. Put the prepared and wrapped sandwiches in a terrine or loaf pan and weight down with foil wrapped bricks.
2. For those who profess not to like anchovies (pity them), rinse the filets well, mince and mix with other ingredients. Avoid anchovy paste.

Add Reply

Link copied to your clipboard.