All-American Tuna-Salad Sandwiches

2 cans (6 ounces each)water- packed w; hite tuna, draine
1 cup diced celery
1 cup shredded carrots
1 cup diced tomato
1/2 cup plain nonfat yogurt
1/4 cup thinly sliced scallions
2 tablespoon reduced-fat mayonnaise
1/2 teaspoon freshly ground pepper
8 slice whole-wheat bread, toasted


Put tuna in a medium-size bowl and flake with a fork. Add remaining
salad ingredients and mix until blended. Makes 3 1/3 cups tuna saladenough
for 4 sandwiches. Prep time: 15 minutes. Total cost: $5.60.

All-American Salmon Saute W/Mushroom Sauce

1 can low-salt chicken broth, 14 1/2 oz s; ize/
6 cup sliced mushrooms
2 tablespoon olive oil
2 garlic cloves, minced freshly groun; d pepper to
1/2 cup non-fat plain yogurt
2 teaspoon cornstarch
4 salmon steaks, about 6 oz ea


Pour broth into small saucepan. Bring to a boil over high heat and
reduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a
large skillet over high heat 5 minutes, or until golden brown. Reduce
heat to medium and stir in garlic. Saute 1 to 2 minutes. Season with
pepper. Add yogurt and cornstarch to reduced broth and whisk to
blend. Whisk yogurt mixture into mushrooms. Bring to a boil, stirring
constantly until thickened. Remove from heat and keep warm. Season
salmon steaks with salt and pepper and saute in a lightly oiled
non-stick pan over medium-high heat 10 minutes per inch of thickness,
or until fish just flakes when tested with a fork. Turn once while
cooking. Arrange each salmon steak on a dinner plate with reserved
sauce. Serving suggestion: Try this with Garlic Mashed Potatoes and
buttered peas.

Alfredos Barbecue Fish Marinade

1 cup soy sauce
1 cup lime juice
1 cup vinegar
1 cup oil
2 teaspoon pepper
2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon lawrys season salt
1/4 cup sesame seeds
1 clove garlic -- minced


Marinate fish for at least one hour before cooking. Serves 30.

Albacore Or Yellowfin Tuna

1 cup vermouth
1/2 tablespoon lemon juice
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1 onion, chopped
1/2 celery, rib, chopped
1 bay leaves
1 1/2 tablespoon parsley, fresh, chopped
2 lb tuna
1 1/2 tablespoon butter
1 1/2 tablespoon flour


Combine vermouth, juice, roesmary, onion, clery, bayleaf, parslely in
a bowl, Add fish. Marinate 5-6 hr. Put in casserole dish, add
marinade, salt & pepper. Bake 400 covered 35 min. until flaky. In
skillet melt butter, stir in flour, cook 2 min. Pour of liquid from
casserole to pan. Cook 5 min. Pour over fish. Serve

Alaskan Fish Bake

1/2 cup carrot,shredded
1/2 cup celery,finely chopped
1/2 cup onion,finely chopped
1 bouillon cube,chicken
2 1/2 cup water
3/4 cup rice,long-grain
1 tablespoon margarine,unsalted
1/3 cup flour,all-purpose
1/2 teaspoon garlic salt
1/4 teaspoon dill weed
1/4 teaspoon onion powder
4 salmon steaks,1/2 thick
1/2 cup mayonnaise

1. Gently boil carrot, celery, onion and bouillon in water in pot,
covered, 10 minutes. Stir in rice and margarine. Simmer, covered, 20
minutes (not all liquid will be absorbed). 2. Combine flour, garlic
salt, dill and onion powder on waxed paper. Spread salmon on both
sides with mayonnaise. Dip in flour mixture. Lightly brown steaks on
both sides in ungresed skillet over medium heat. 3. Pour UNDRAINED
rice mixture into shallow baking dish, about 11x7". Place steaks on
top of rice mixture. 4. Bake, uncovered, in preheated hot oven
(400'F) for 20-25 minutes or until fish is cooked through. Let stand
5 minutes before serving. (Eve Engle, Palmer AR)

Alaska Seafood Tarts

418 gm canned pink alaska salmon
350 gm packet filo pastry
3 tablespoon walnut oil
15 gm margarine
25 gm plain flour
2 tablespoon greek yogurt
175 gm seafood sticks; chopped (crab flavored)
25 gm walnuts, chopped
100 gm grated parmesan or- grated cheddar; cheese
Pre-heat oven to 80 C, 350 F, Gas mark 4. Lightly grease 8 individual

pie dishes or ovenproof pudding bowls.

Drain the can of salmon and make the juice up to 200ml / 7fl.oz. with
water for fish stock. Flake the salmon. Set aside.

Brush each individual sheet of filo pastry with oil and fold into
sixteen 12.5cm / 5inch squares. Put one square into each pie dish
leaving the pointed corners protruding over the edge. Brush with oil
then put a second square of pastry onto the first, but with the
corners pointing up in between the original ones to create a water
lily effect. Brush the points well with oil then bake for 5 minutes
to set but not brown. Take out of the oven.

Reduce the oven temperature to 150 C, 300 F, Gas mark 2. Melt the
margarine and stir in the flour. Blend in the fish stock, beating
well to remove lumps. Stir the yogurt, seafood sticks, walnuts and
flaked salmon into the sauce and divide equally between the 8 pastry
cases.

Sprinkle the breadcrumbs over the top then return to the oven to heat
through for 5-8 minutes or until the cheese and pastry have turned
golden brown. Serve immediately.