Rainbow Rice And Tuna Recipes

Steps:

• Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
• While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
• Turn off heat and let rice sit, covered, for 10 minutes.
• Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

Steps:

• Melt one tablespoon of butter in a 1 quart saucepan, add rice and stir until all the grains are coated.
• Add the chicken broth to the rice, cover and place pan over a stove burner with a very low flame. (total heating time will be 15 minutes, followed by at least 5 minutes standing time).
• After the rice has cooked for 15 minutes, turn off the flame under the rice, but do NOT remove the cover.
• Melt one tablespoon of butter in a frying pan; heat the onion and bell peppers until soft. Add the lemon juice and the drained can of tuna.
• Heat mixture for an additional 3 to 5 minutes or until the tuna is warmed.
• Remove the cover on the rice and stir in the heated onion, bell pepper and tuna mixture and serve. Salt and pepper to taste.

Steps:

• In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
• Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.