Tuna Dip

1 stick of butter

1 large onion, chopped

1 large celery stalk, chopped

2 large cans of tuna (not family size)

1 can cream of mushroom soup

1/3 can water (use as desired)

Pinch of salt

1/2 cup chopped ripe olives

1 small jar pimentos

1 can slivered almonds, toasted

Diced jalapeño peppers, optional

Red pepper or Tony Chachere to taste

Sauté onions and celery in butter. Add tuna, cream of mushroom soup and water on low heat. Spread slivered almonds on a baking pan or toast in the microwave. Although you can use raw, the toasted almonds add flavor. Season with spices and peppers to preferred level. Add chopped ripe olives, pimento and almonds. This should be kept warm when served but is also good cold with or without crackers.

Vicky Branton, New Iberia

Jane’s Tuna Salad

1/2 head of lettuce, chopped

2 5-ounce cans of tuna in water, drained

2 eggs, boiled and sliced or chopped

1/2 bell pepper, finely chopped

1 or 2 tomatoes

3 stalks of celery, sliced finely

1 small cucumber, chopped

Black olives, chopped

Salt, red pepper and granulated garlic

1/2 cup mayonaise

1/2 lemon, juiced, season to taste

Layout the chopped lettuce on salad plates and set aside. Mix all the seasonings into the mayonaise very well and taste to adjust flavor. Combine the pepper, celery, cucumber, black olives and mix gently with the seasoned mayonaise. Scoup onto the lettuce and decorate with tomato pieces. Also can be served on bread as a sandwich or in pita bread or tortillias for a wrap.

Jane Bearb, New Iberia

Joanie’s Tuna Salad

2 5-ounce cans of tuna, drained

8 boiled eggs, mashed

1/2 cup sweet pickle relish

1/2 cup mayonaise

1/2 cup sour cream

1 Tablespoon of yellow mustard

Mix and season to taste all ingredients. Spread on bread or eat with crackers or on a lettuce salad.

Joanie Kraker, New Iberia

Salmon Patties / made with Tuna

2 (7 ounce) packages salmon (try tuna)

1 red bell pepper, chopped small

1 onion, chopped

1/2 cup mayonnaise

1 teaspoon Old Bay seasoning

1/4 teaspoon dry mustard

1/4 teaspoon dill

1/4 teaspoon lemon pepper

2 eggs, beaten

1 to 2 cups bread crumbs, use 1 cup in mixture, remainder for breading

1/4 cup peanut oil

2 tablespoons butter, melted

Mix all ingredients together (except oil and butter) in a large bowl and form into patties. I usually get about 6 large to 8 medium patties. Roll patties in bread crumbs and pan fry in oil and butter mixture. Cook until brown and slightly crisp. Be careful not to overcook. You can mix and bread the patties in advance and keep covered until ready to pan fry.

Melissa L. Broussard, Youngsville

Tuna Loaf

2 (6-1/2 ounce) cans tuna

1 can cream of celery or mushroom soup

2 eggs

1 cup chopped green pepper

1-1/2 cups Pepperidge Farm dressing mix

Mix eggs and soup; add dressing mix. Add green peppers and tuna. Put in greased loaf pan and bake covered in 350 degree oven for 45 minutes. Uncover the last 10 minutes of baking.

Irene D. Landry, New Iberia

Grilled Tuna Marinate

1/4 cup orange juice, 1/4 cup soy sauce

2 Tablespoons olive oil

1 Tablespoon lemon juice

1 clove garlic, minced

1/2 teaspoon oregano, fresh chopped if possible

4 4-ounce tuna steaks

1/2 teaspoon black pepper

Mix all ingredients together in a ziploc bag or container that allows the steaks to be covered and marinade, turned and refrigerated for at least 30 minutes. Grill on high heat cooking for 5 to 6 minutes each side, basting.

Carol Grant, New Iberia