Creamy Tuna Cauliflower And Rice Recipes

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

Steps:

• Add the rice, olive oil and 1/2 teaspoons celtic sea salt to 1 1/2 cups water.
• Bring to a boil. Cover and reduce heat.
• Simmer about 1/2 hour or until done - watch so it does not scorch.
• While rice is simmering, steam the cauliflower in a separate pot.
• In another pot (large enough for everything to eventually fit), saute the onion and garlic in the ghee until the onion is tender.
• Stir in the flour and 1 teaspoon celtic sea salt until smooth (this doesn't take long).
• Remove the onion pot from the heat and stir in the broth and 1 1/4 cups water.
• Put pot back on burner and stirring constantly, bring to a boil.
• Boil and stir for one minute then remove from heat.
• When the cauliflower and the rice are tender, stir them into the broth.
• You can sprinkle with celery salt to taste if you wish.
• Note: Watch the timing on your rice and cauliflower, I often find they finish just as I am stirring the broth. then the race is on to keep things from sticking.
• It is not critical for everything to finish at once. You can wait until the rice and cauliflower are ready before starting the onions if you wish.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.

Steps:

• Put cauliflower in a 2 1/2 quart casserole with a lid.
• Add 3 tablespoons of water, cover and microwave on HIGH 8-10 minutes until just tender, stirring every couple minutes (do not overcook); stir in 1 tablespoon butter.
• Meanwhile, sauté the celery in remaining tablespoon of butter until very tender.
• In medium microwaveable bowl, mix 6 ounces of the cheese and cream.
• Microwave a 2 minutes to melt the cheese; stir until well blended.
• Whisk in mayonnaise, seasonings and dry onion.
• Stir tuna and mushrooms into cauliflower; add cheese sauce and mix well.
• Can be covered and chilled at this point and then baked later.
• Cover and bake at 350ºF for 20 minutes; uncover, top with remaining cheese and bake another 10-15 minutes until bubbly; add an extra 5-10 minutes to first baking time if chilled.

Steps:

• Place the cauliflower in a steaming basket over 1 inch of boiling water, cover and steam 1 minute. Lift the lid for 15 seconds, then cover again and steam for 5 to 8 minutes, until tender. Refresh with cold water, then drain on paper towels.
• In a large bowl, break up the tuna fish and add the cauliflower.
• In a small bowl or measuring cup, mix together the garlic, parsley, capers, lemon juice, vinegar, and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold, or at room temperature.

Steps:

• Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.
• Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.

Steps:

• In a large saucepan, combine rice, cauliflower and broth; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Add cream cheese, salt and pepper; stir until melted.