Passed onto me from a friend on a journaling site -- posted by Mary Parker

This isn't exactly an authentic recipe, but what's a girl to do when there's not much in the larder and people are clamouring for their dinner?! I bought a jar of tom yum paste, and was desperate to try it out. I know it's meant to be used for soup, but we didn't fancy soup at the time, so it it became the guest of honour in a tuna casserole sort of thing. And very nice it was, too! Serve this Tom Yum Tuna stirred through rice or noodles - and if there are any leftovers, you can always dilute them with vegetable stock and make soup :-) -- posted by Syrinx

Picked up this recipe card from the fish market years ago. -- posted by TXOLDHAM

I got this recipe out of a wonderful cookbook for mediterranean cooking, and this is the modification. -- posted by lechaim

This is a modified version of a recipe from Campbell’s Kitchen. The only change is they use Swanson Chicken Broth and I opted for vegetable since I’m a pescatarian (only eat fish). — posted by American lost in Belgium

Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint). Use either as a substitute, they work perfectly well. -- posted by Pinaygourmet #345142

This recipe is posted for the ZWT and is adapted from the book “Quick and Healthy “Recipes and Ideas”. I like this recipe because it's a lighter version and so I can indulge a little and not feel too guilty. With smoked slamon in it this has to belong to ZWT REGION: Canada. -- posted by kiwidutch... :)

Russell (AKA Super Russ) is a well known kitchen super hero in Australia and provided the following recipe to save an AFL (Australian Football League) Grand Final BBQ. -- posted by Peter J

Simple, quick and CHEAP… as a child, this was a weekly meal in our house. Due to the fact that we were totally BROKE this week, I decided to dig up an old favorite…lol. There IS no real recipe for this, however, I tried my best to type something concrete. Tasted just like mom used to make! Some things never change… — posted by Kozmic Blues

The Red Lion Inn is in Stockbridge, Massachusetts, USA and this recipe is adapted from the Red Lion Cookbook. The white wine brings out the flavour. Cooking time included marinating time. ZWT REGION: USA. — posted by kiwidutch…