Evening star., 1952-11-11
Tuna For Year Round Tasty Meals
By Violet Faulkner


Il was back during the first
World War that the tuna industry
had its beginnings in the United
States. The food shortage and
economic stress of that period
created a demand for protein
rich food, and the answer was
tuna. Since that time tuna has
become such a household staple
we now have a National Tuna
Week, November 6-15.
The main types of tuna caught
today are the yellowfin, skipjack
and albacore, ranging in size from
80 to $50 pounds. AS soon as the
fish are caught they're put into
refrigerator holds on the clippers.
where they remain in a frozen
state until they reach the can
neries. In canning only the big
lateral muscles, called loins, are
processed. Did you know it takes
between % and 2.3 pounds of
raw fish to make one pound Of
canned fish?
In the United States, only six
species of tuna are entitled to-
be labeled tuna" when canned.
The three mentioned above, plus
the bluefin, the Oriental tuna and
the little tuna. The related spe-
cies of bonito and Pacific yellow
tail cannot legally be marketed
as tuna.
You'll find three principal
grades on the market: The solid
pack, which consists of three large
pieces of loin with one or two
smaller pieces to fill out the can;
the chunk style and the flake or
grated tuna, which consists of
smaller pieces that result from
breaking up of the tuna in the
process of making the other two
grades.
Nutrition-wise. tuna ranks with
the best of all protein foods. AS
for versatility, it's a tasty dish
when served alone and combines
well with a host of other foods.
There's economy in a can of tuna.
too. There's absolutely no waste
and when combined with other
foods in casseroles and main
course dishes, a 7-ounce can is
ample for as many as four to six
servings.
TUNA MEXICAN ENTREE.
"a cup chopped onion.
"a cup chopped green pepper.
2 tablespoons salad oil.
/ tablespoon flour.
cup tomato juice.
2 teaspoons chilli powder.
2 teaspoons water.
/ teaspoon salt.
"a teaspoon pepper.
y cup whole kernel corn.
6I2-ounce can grated tuna.
/ cup grated American cheese.
Toast cups or toast points.
Saute onion and pepper in oil
until wilted. Stir in flour, add
tomato juice and blend. Add
chilli powder which has been
mixed with water. seasoning. corn
and tuna. Lastly. fold in cheese
and cook only until melted. Serve
very hot in toast cups. Serves 4
to 6.
HOT TUNA CANAPE.
"a cup chunk-stytle tuna, drained
hard-cooked egg, chopped
/ tablespoon finely chopped green
pepper
6 anchovies, chopped
3 tablespoons diced fresh tomato
Dash worcestershire sauce
/ tablespoon chilli sauce
! tablespoon mayonnaise
Toast rounds
With a fork, separate tuna into
small pieces. In bowl, combine
tuna, egg, green pepper. an
chovieS, tomato, worcestershire
sauce, chilli sauce and mayonnaise
Spread on toast rounds. Place or
rack and broil until piping hot
Serve Immediately. Makes about
] cup canape spread.
TUNA CHEESE SANDWICH
SPREAD
/ 8-ounce package cream cheese
/ 7-ounce can solid pack tuna
/ tablespoon lemon juice
/ small onion, grated
y Glove garlic, finely minced
u teaspoon paprika
In a bowl, blend cream cheese
with oil drained from tuna. Flake
tuna with fork. Add tuna tt
cheese; mix well. Add remaining
ingredients and beat with electric
beater or wooden spoon until mix
ture is smooth and thorough!
blended. Spread on butterec
bread to make sandwiches. Makes
about 1l2 cups.