TUNA SPINACH PASTA
A lovely mix of tuna, spinach and pasta. Served hot, this makes a great late night supper. Great cold, too!
Provided by Beanwean
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in large pot according to package directions. Meanwhile, drain tuna, set aside. Mince garlic, set aside.
- When pasta is done, drain and set aside. Reduce heat to medium. In same pot, add olive oil. Add garlic. Saute garlic over medium-low heat, stirring frequently until garlic takes on color. When garlic is colored to a medium golden brown, add spinach. Lid pot and reduce heat, stirring occasionally. When spinach is shiny and wilted, add tuna. Stir. Lid and let simmer for one minute. Add pasta, stir. Lid again, let simmer one minute. Add breadcrumbs, stir, lid for one minute. Add cheese, stir and serve.
Nutrition Facts : Calories 591, Fat 16.2, SaturatedFat 3, Cholesterol 17.2, Sodium 471.3, Carbohydrate 70, Fiber 4.5, Sugar 2.9, Protein 39.6
WILTED SPINACH AND TILAPIA SALAD
Frozen tilapia gets all dressed up when paired with wilted spinach and plenty of spices.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- Thaw tilapia fillets, if frozen. Preheat broiler. Sprinkle fish with the salt and cayenne pepper. Arrange fish on a greased unheated rack of a foil-lined broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes when tested with a fork. Break fish into bite-size pieces. Cover and keep warm.
- Arrange spinach on a serving platter; set aside. In a large skillet heat oil over medium heat. Cook mushrooms, leek, and garlic in hot oil about 4 minutes or until tender. Add tomato and cook about 1 minute more or until softened. Add vinegar and heat through. Add mixture to spinach and toss to coat and lightly wilt. Top with fish and sprinkle with snipped fresh thyme.
Nutrition Facts : Calories 186 kcal, Carbohydrate 8 g, Cholesterol 43 mg, Protein 20 g, SaturatedFat 2 g, Sodium 227 mg, Sugar 3 g, Fat 9 g, UnsaturatedFat 6 g
GRILLED TUNA WITH SPINACH LINGUINE
Steps:
- Wash and dry the tuna.
- Roughly chop the herbs on their branches and mix with the oil, salt and pepper.
- Lay the tuna in a shallow dish and pour the oil mixture over the fish. Lay a piece of plastic wrap directly on the fish. Turn after an hour, cover and continue to marinate for at least another hour.
- To serve, have charcoal very hot. Drain the tuna of excess oil and lay the tuna on the grill, allowing four minutes on each side for rare.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED TUNA NICOISE
Provided by Robert Irvine : Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the glaze: In a small saucepan over medium heat, cook the Chianti, vinegar, and sugar for 20 to 30 minutes, or until reduced by 80-percent total volume. Hold at room temperature.
- For the tuna: Heat the oil in a large saute pan over high heat. Season the steaks with salt and pepper on both sides and add to the hot pan in 2 batches. Cook for 2 to 3 minutes. Flip the steaks, reduce the heat to medium-high, and cook for an additional 2 minutes. Remove the steaks from the pan and let rest for 5 minutes. Slice the steaks on the bias, 1-inch thick. Reserve the pan for the pasta.
- For the pasta: Add the tomatoes, capers, olives, garlic, basil, and parsley to the pan and cook for 2 minutes. Add the orzo and spinach and cook for an additional minute. Remove from the heat and stir in the butter to finish the sauce.
- To serve: Spoon the orzo onto plates, top with tuna, Parmesan, and pancetta, and drizzle with the Chianti glaze.
GRILLED TUNA
Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.
Provided by Gordon Holland
Time 1h16m
Yield 4
Number Of Ingredients 5
Steps:
- Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
- Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
- Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g
GRILLED TUNA ON SPINACH SALAD
The spice rub for this tuna gives it a great flavor that is made better by the salad! From Good Housekeeping 2000. This will also work well for salmon steaks! The recipe calls for radishes, but I skip them and its still good.
Provided by Kim127
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the tuna, in a small bowl combine the oil, cumin, coriander, paprika, lime peel, salt and pepper until well blended.
- Rub spice mixture on both sides of tuna steaks.
- Heat grill to medium heat.
- Grill tuna 8-10 minutes or until fish is opaque throughout, turning over once.
- Remove from grill.
- For the salad, with a whisk, mix oil, lime juice, sugar, cumin, salt and pepper until well blended.
- Add spinach, cucumber and radishes.
- Toss to coat.
- Cut fish into 1/2 inch slices.
- Arrange spinach salad on four dishes and top with fish.
GRILLED TUNA SALAD
I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges
EASY GRILLED TUNA
Steps:
- Place tuna steaks with Italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes.
- Preheat outdoor grill for medium-high heat, and lightly oil the grate.
- Grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 12.3 g, Cholesterol 77.1 mg, Fat 35 g, Protein 40.3 g, SaturatedFat 5.7 g, Sodium 2006 mg, Sugar 9.8 g
DEE'S GRILLED TUNA WITH GREENS
Slices of moist, tender tuna top this colorful combination of fresh spinach, grape tomatoes, corn and edamame (green soy beans). The tangy vinaigrette sparks the salad's flavors. -Delawrence Reed, Durham, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 306mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY
Steps:
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
- Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
- Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
- Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
- Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
- Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.
GRILLED TUNA
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 10m
Yield 3 servings
Number Of Ingredients 1
Steps:
- Ready either ready a charcoal fire or a top-of-the-stove grill.
- Wash and dry the tuna steaks and cook according to the Canadian rule: measure fish at thickest part and cook 10 minutes to the inch.
Nutrition Facts : @context http, Calories 10, UnsaturatedFat 0 grams, Fat 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, TransFat 0 grams
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