With summer pretty much here to stay, it's time for me to share a few recipes for one of my favorite species for this time of year: tuna. Perfect for cookouts, whether you grill it or sear it on the stove, tuna dishes are ideal for parties, or even just as a light meal for two. Today, I've got two takes on this great fish–an old classic and a perfect, easy recipe for any occassion–that are sure to get you excited for summer.


Tuna Casserole

8 oz egg noodles

1 can cream of celery soup

½ cup mayonnaise

¾ cup evaporated milk

1 cup grated cheddar cheese, separated into two ½ cup measurements

½ cup diced celery

½ cup diced onion

4 oz mushrooms, drained

1 tsp pepper

1 tuna steak, cooked thoroughly and chopped


1.         In salted, boiling water, cook egg noodles until al dente and drain well.

2.         Mix all ingredients in a large casserole dish.

3.         Top mixture with remaining ½ cup of cheese.

4.         Bake for 30 minutes at 325 degrees and serve.


Tuna Kabobs with Ginger

1 tuna steak

3 tbsp soy sauce

3 tbsp water

¼ cup honey

2 tsp fresh ginger, grated

½ pineapple, diced into 1-inch cubes

1 red pepper, chopped into cubes


1.         Dice tuna into 1-inch cubes and place in large freezer bag.

2.         Add soy sauce, water, and ginger and gently turn mixture. Allow to sit at room temperature for 20 minutes. Drain and reserve marinade for later.

3.         Place tuna, peppers, and pineapple chunks onto skewers and grill over medium heat for 7 to 10 minutes, or until tuna flakes easily with a fork.

4.         Bring the excess marinade to a low boil and strain. Add the honey to the marinade and brush the skewers with mixture just before serving.