TUNA CURRY IN A HURRY
Steps:
- Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
- Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 5.2 g, Cholesterol 50 mg, Fat 18.2 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 11.2 g, Sodium 88.1 mg, Sugar 1.1 g
TUNA RICE PILAF
Make and share this Tuna Rice Pilaf recipe from Food.com.
Provided by janem123
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Note: Either fresh or frozen vegetables can be used.
- Drain tuna, if using canned.
- Defrost vegetables under cool running water, if using frozen vegetables. Chop into bite-sized pieces.
- Spray medium saucepan with cooking spray. Saute rice and onions over medium-high heat until rice is golden and onion is soft.
- Stir in pepper, dill, and water.
- Bring to a boil. Cover, reduce heat, and simmer about 15 minutes or until rice is almost tender but not all liquid is absorbed.
- Add vegetables. Cook 5 minuts or until tender.
- Add tuna and 1/2 cup of the cheese, stirring to blend.
- Serve topped with remaining cheese.
Nutrition Facts : Calories 288.6, Fat 4.4, SaturatedFat 1.9, Cholesterol 22.1, Sodium 195.6, Carbohydrate 39.8, Fiber 1, Sugar 1.1, Protein 20.4
SEARED TUNA WITH WASABI-COCONUT SAUCE AND ROASTED-PEPPER RICE PILAF
Provided by Kara Zuaro
Categories Fish Fruit Leafy Green Herb Pepper Rice Vegetable Roast Sauté Dinner Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- 1. Make white rice according to the directions on the package . . . Set aside . . .
- 2. Roast the red pepper. (To do this, remove the burner on a gas stove and hold the pepper with tongs over the open flame until its skin blackens - and open your windows to let out the fumes. If you don't have a gas stove, fire up your broiler, cut the pepper in half, and place it skin-side up on a cookie sheet under the broiler. Once the skin is black, let it cool.) Set aside . . .
- 3. Add a tablespoon or two of olive oil to a pan, and sauté spinach with a little fresh minced garlic and some white wine vinegar . . .
- 4. Towel-dry cooked spinach (so that when you add it to the rice, the moisture in the cooked spinach doesn't make the rice sticky) . . . set aside to let the spinach dry further . . .
- 5. Cut up the roasted red pepper into bite-sized pieces and add to rice . . .
- 6. Add spinach to the rice and fluff the rice, mixing the red pepper, rice, and spinach into an attractive pilaf . . . set aside . . . on a low burner if you'd like to keep it warm . . .keep an eye on it so it doesn't overcook or scorch . . .
- 7. Pour about 1/4 cup of coconut milk into a sauté pan . . .
- 8. Add equal parts sugar and wasabi powder (around two or three tablespoons each . . . whatever your taste) to the coconut milk as you gradually increase heat to allow the sugar and wasabi to melt into the coconut milk . . . be careful not to scorch . . . set aside . . . over low heat to keep warm . . . careful not to let the sauce break up . . . not too much heat . . .
- 9. Over high heat . . . in a cast-iron skillet . . . with a touch of olive oil if you like . . . pan-sear the tuna . . . rare . . . or to your liking . . .
- 10. Put the rice pilaf onto a plate . . . put the tuna on top of the rice . . . and ladle some of the wasabi-coconut sauce over the tuna . . . shredded coconut makes a nice garnish on this one . . . as does parsley.
TUNA MAYO RICE BOWL
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, grains and rice, seafood, main course
Time 5m
Yield 1 serving
Number Of Ingredients 6
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.
EASY TUNA RICE BOWL
Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 11
Steps:
- Place rice in the bottom of a resealable container. Top with tuna, egg, cucumber, edamame, sesame seeds, and nori. For the dressing, whisk together soy sauce, lime juice, and oil. Season with pepper. Keep refrigerated until 30 minutes before serving.
TUNA PILAF
Make and share this Tuna Pilaf recipe from Food.com.
Provided by CJAY8248
Categories Tuna
Time 35m
Yield 1 pan pilaf, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, combine spanish rice mix, water, worcestershire sauce, and butter. Bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add frozen vegetables and tuna. Cover and cook 8 minutes longer.
Nutrition Facts : Calories 120.2, Fat 4.5, SaturatedFat 1.9, Cholesterol 23, Sodium 86.1, Carbohydrate 7.6, Fiber 2.1, Sugar 0.3, Protein 12.8
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