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Shares traditional and innovative recipes that use ordinary canned tuna in cold and hot appetizers, salads, sandwiches, and main dishes
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Tuna and gourmet don't seem to belong in the same sentence. And even after Seaman has poked, prodded, broiled, and stir-fried the fish that comes in cans, tuna becomes, well, more of a protein-laden, quick-fix meal or snack than one fit for candle-lit dinners. None of the 75 recipes require hours in the kitchen; in fact, many European and Mediterranean classics allow for substituting a can or two of tuna. Select from the ratatouille, tapenade, and latkes for starters; tabbouleh, stroganoff, tetrazzini, and strudel for dinners. Of course, America's favorite tuna tastes are not ignored, including tuna-stuffed mushrooms, classic tuna melt, tuna noodle casserole, and the ubiquitous tuna salad in many varieties. Illustrator Victoria Roberts adds a touch of whimsy with her drawings. Barbara Jacobs
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