TUNA EGG SANDWICH
Steps:
- In a medium bowl, stir together the tuna, eggs, celery and mayonnaise. Season with salt and pepper to taste. Place half of the mixture onto 1 slice of bread and the other half on another slice of bread. Top with remaining slices of bread. Serve.
Nutrition Facts : Calories 389 calories, Carbohydrate 26.4 g, Cholesterol 339.5 mg, Fat 16 g, Fiber 4.7 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 558.9 mg, Sugar 5.1 g
ASIAN TUNA WITH POACHED EGG
Who knew that a humble staple like a can of tuna could be transformed into such a snazzy lunch or brunch? The Asian flavor is subtle, making the fresh albacore tuna the star!
Provided by Bumble Bee
Categories Bumble Bee Seafoods
Time 20m
Yield 2
Number Of Ingredients 16
Steps:
- Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl. Stir together, and then fold in the tuna.
- In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha®. Pour over the tuna mixture and toss gently, trying not to break up the tuna.
- Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool), and then slide in the egg; repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.
- To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 15.5 g, Cholesterol 217.6 mg, Fat 7.5 g, Fiber 0.8 g, Protein 25.8 g, SaturatedFat 1.9 g, Sodium 461.5 mg, Sugar 1 g
OLIVE OIL-POACHED TUNA
You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true. There's this. By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Let tuna rest at room temperature for 10 to 15 minutes.
- Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
- Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature.
- Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.
Nutrition Facts : Calories 608 calories, Carbohydrate 1.3 g, Cholesterol 108.5 mg, Fat 36 g, Fiber 0.3 g, Protein 66.5 g, SaturatedFat 6.6 g, Sodium 271.4 mg
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