TUNA WITH RICE
If you don't have much time, we have the right solution for you! This tuna recipe with rice is simple, quick and quite tasty. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); This is one of those recipes that everyone usually likes and knows how to make. On those days of the week that we don't feel like doing anything or don't have much time, we always remember recipes prepared with rice! MAIN INGREDIENTS OF THIS RECIPE: - Tuna, rice, olive oil, grated cheese HOW TO MAKE RICE WITH TUNA: Drain the tuna and flake it with a fork; set aside. Put the olive oil, the chopped onion, the chopped garlic and the bay leaf in a saucepan and sauté over low heat until the onion start to turn slightly golden. Remove the bay leaf, add the tuna and season with a little salt and pepper. Stir and cook for about 3 to 4 minutes. Add the rice, stir and pour the water (twice the rice volume). Boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes. When the rice is almost cooked, add the grated cheese and mix in the rice and tuna. Turn off the heat, season with a little more pepper and serve.
Provided by Pedro Barbosa
Categories Fish, Quick & easy, Recipes, Videos
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Drain the tuna and flake it with a fork; set aside.
- Put the olive oil, the chopped onion, the chopped garlic and the bay leaf in a saucepan and sauté over low heat until the onion start to turn slightly golden, stirring occasionally. Remove the bay leaf, add the tuna and season with a little salt and pepper. Stir and cook for about 3 to 4 minutes, stirring occasionally. Add the rice, stir and pour the water (twice the rice volume). Boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
- When the rice is almost cooked, add the grated cheese and mix in the rice and tuna. Turn off the heat, season with a little more pepper and serve.
Nutrition Facts : Tuna with rice Nutrition facts Serves 3 Per Serving % DAILY VALUE Calories 737 Total Fat 39 g(50%) Saturated Fat 14 g(71%) Cholesterol 76 mg(25%) Sodium 404 mg(18%) Total Carbohydrate 58 g(21%) Protein 37.5 g
MADELEINES
Steps:
- Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.;
TUNA AND RICE CASSEROLE
This is a recipe I made combining two different casserole recipes I already had. I usually serve this tuna and rice casserole as a main dish with a side of salad.
Provided by Nico Albatross
Categories Tuna Casserole
Time 1h55m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 307 calories, Carbohydrate 42.5 g, Cholesterol 22.9 mg, Fat 7 g, Fiber 1.4 g, Protein 17.3 g, SaturatedFat 2.2 g, Sodium 834.6 mg
TUNA MUSHROOM CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
- In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
- Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.
Nutrition Facts : Calories 298 calories, Carbohydrate 30.7 g, Cholesterol 32.2 mg, Fat 11.5 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 5.4 g, Sodium 932 mg, Sugar 5.7 g
REAL MADELEINES
These madeleines are the real deal. This recipe gives foolproof step-by-step instructions so that you can make perfect madeleines right in your own kitchen. The sign of a good madeleine is the tell-tale 'hump' on the reverse side of each cake.
Provided by marichlo
Categories World Cuisine Recipes European French
Time 1h25m
Yield 25
Number Of Ingredients 7
Steps:
- Combine eggs, sugar, and honey in a large bowl. Whisk gently for 4 to 5 minutes. Avoid whisking too vigorously and do not use high speed if using an electric mixer; the end mixture should be light and frothy.
- Sift flour and baking powder into the egg mixture. Fold in gently until well combined. Add melted butter and salt, stirring well. Cover the bowl with plastic wrap and chill batter in the refrigerator for at least 1 hour.
- Preheat the oven to 460 degrees F (240 degrees C).
- Fill silicone madeleine molds with the batter, filling each 3/4 full.
- Bake in the preheated oven for 1 minute, then reduce the oven temperature to 400 degrees F (200 degrees C). Bake for 4 minutes, then reduce again to 350 degrees F (175 degrees C) for 5 minutes more.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 8.1 g, Cholesterol 32.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 25 mg, Sugar 4.3 g
TUNA MUSHROOM CASSEROLE
I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. -Jone Furlong, Santa Rosa, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.
Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 770mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
AHI TUNA AND PASTA WITH MUSHROOM BECHAMEL
I wanted to elevate this dish from the tuna can to the saute pan by creating something with pure ingredients, while maintaining a resemblance to the original texture and flavor profile. I replaced the fully cooked canned or pouch tuna in favor of fresh ahi tuna lightly seared with a rare center.
Provided by ChowSnobcom
Categories Main Dish Tuna
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
- Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
- Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
- While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
- Reheat the bechamel. Add the mushroom mixture and stir to combine.
- Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
- Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
- Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
- Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.
Nutrition Facts : Calories 845.7 calories, Carbohydrate 77.8 g, Cholesterol 114.7 mg, Fat 37.7 g, Fiber 3.5 g, Protein 45.6 g, SaturatedFat 16.7 g, Sodium 244.7 mg, Sugar 12.6 g
MADELEINE'S TUNA MUSHROOM RICE
Steps:
- follow the rice cooking instructions. For stove-top usually 1. Add 1 cup of rice to 1 1/2 cups of water in a pot. Bring to a boil. Stir occasionally 2. Lower heat, stir, cover and simmer for 12-15 minutes 3. Remove from heat, let stand covered for 5-10 minutes 4. Add in 1 can of mushroom soup. If you want all the chunks out of the soup, use a wisk in a separate bowl. Don't try to do that in the rice or you'll turn everything into a ridiculous paste. 5. Add in 1/2 can of tuna 6. Stir and serve
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