I am not a fan of tuna and I love this recipe.
You may want to double or triple it … my neighbor liked this so much she hid it from her husband!

Curried Tuna Salad

2 - 5 oz can tuna
6 to 8 tbsp homemade mayo, based on your preference (see recipe below)
3 tbsp parmesan cheese
3 tbsp relish
1/8 cup chopped onion
½ tsp curry
2 tbsp parsley
1 heaping tbsp minced garlic
2 hard boiled eggs
Mix together and serve alone or with crackers or toast

NOTE: jar mayo can be used but the homemade version makes a big difference.
Homemade mayo can not be used after 4 days.

Homemade Mayo

1 egg
1 tbsp white wine vinegar
1 tsp dry mustard
¼ tsp lemon pepper
Salt and pepper
1 cup vegetable or canola oil

Mix all but oil together in food processor
Add oil through tube

1 ½ pounds sea scallops
1 T. olive or vegetable oil
Salt and ground black pepper
2/3 cup orange juice
2 teaspoons Dijon Mustard
¼ teaspoon dried basil leaves
1 T. butter

Pat scallops dry with paper towel. Coat scallops with oil and season both sides with salt and pepper. Set aside. Whisk together orange juice, mustard, and basil in small bowl; set aside.

Heat a 12-inch skillet to High. Add scallops to hot pan; sear until they develop thick, rich brown crust, about 2 minutes. Turn scallops and continue to cook over high heat until remaining side develops crust, about 2 minutes longer. Remove from pan.

Add orange juice mixture to empty skillet; boil until reduced by half, about a minute. Tilting the skillet, so that reduced liquid is at one side of pan, whisk in butter and any accumulated scallop juices. Spoon a little sauce over each portion of scallops; serve immediately. Serves 4.

This recipe is From How to Cook without a Book by Pam Anderson (Broadway Books, 2000)

1 large can of tuna, packed in water and drained
1 tablespoon finely chopped fresh parsley
1 stalk of celery chopped (you can add more if you like)
1/2 cup mayonnaise (you may add more if the mixture is too dry)
1/4 cup finely chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ cup chopped granny smith apple
¼ cup chopped pecans or walnuts (optional)
1 T. pickle relish
1 egg, hard boiled, chopped
paprika to taste
In a large bowl, combine the tuna, celery, onion, mayonnaise, parsley, garlic powder, salt and pepper, apple, egg and nuts. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

3 medium potatoes
2 onions, halved and sliced
2 tbsp-olive oil, plus more for drizzling
2 garlic cloves, very finely chopped
1 ½ pounds thick skinless fish fillets, such as sea bass or telapia
1 bay leaf
1 thyme spring
3 tomatoes, peeled and thinly sliced
2 tbsp orange juice
4 tbsp dry white wine
½ tsp saffron threads, steeped in 4 tbsp boiling water
Salt and freshly ground black pepper

1. Cook the potatoes in boiling salted water for 15 minutes, then drain. When the potatoes are cool enough to handle, peel off the sins and slice them thinly.

2. Meanwhile, in a heavy frying pan, fry the onions in the oil over medium-low heat for about 10 minutes, stirring frequently. Add the garlic and continue cooking for a few minutes until the onions are soft and golden.

3. Preheat the oven to 375 degrees. Layer half the potato slices in an 8 cup baking dish. Cover with half the onions. Season with salt and pepper.

4. Place the fish fillets on top of the vegetables and tuck in the herbs between them. Top with the tomato slices and then the remaining onions and potatoes.

5. Pour over the orange juice, wine and saffron liquid, season with salt and pepper and drizzle a little extra olive oil on top. Bake uncovered for about 30 minutes until the potatoes are tender and the fish is cooked.

Serves 4.

Note: This recipe comes from my favorite recipe book: French: The Secrets of Clasic Cooking Made Easy, Carole Clements and Elizabeth Wolf-Cohen