Paprika Tuna Recipes
PAPRIKA TUNA
Make and share this Paprika Tuna recipe from Food.com.
Provided by Maryla O.
Categories Tuna
Time 30m
Yield 4 people, 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice.
- Saute chopped onion for about 5 min., until translucent.
- Add shredded carrot and water. Cover and cook on low-medium for 10 minutes.
- Add drained tuna and tomato paste. Mix well with other ingredients. Cook for 1 minute.
- Add rice, salt and spices. Cook for 1-2 minutes.
Nutrition Facts : Calories 243.9, Fat 7.3, SaturatedFat 1.4, Cholesterol 27, Sodium 332.4, Carbohydrate 24.7, Fiber 1.8, Sugar 2, Protein 18.9
SMOKED-PAPRIKA TUNA STEAKS WITH SPINACH
Garlic-enhanced wilted spinach is the perfect accompaniment for tuna steaks seasoned with smoked paprika and oregano.
Yield Serves 4; 3 ounces fish and 1/2 cup spinach per serving
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the orange juice, wine, and 1 teaspoon oil.
- Put the fish in a glass casserole dish large enough to hold the steaks in a single layer. Pour in the orange juice mixture. Turn to coat. Cover and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 450°F. Lightly spray a medium baking sheet with cooking spray.
- In a small bowl, stir together the brown sugar, paprika, and oregano.
- Transfer the fish to the baking sheet, discarding any remaining marinade. Sprinkle the brown sugar mixture over the top side of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
- Bake with the seasoned side up for 7 to 10 minutes, or until the desired doneness.
- Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the spinach and garlic for 2 minutes, or until the spinach is wilted, stirring frequently. Spoon about 1/2 cup spinach onto each plate, spreading to make beds for the fish. Serve the fish on the spinach.
- (Per serving)
- Calories: 187
- Total fat: 4.0g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 53mg
- Sodium: 112mg
- Carbohydrates: 9g
- Fiber: 3g
- Sugars: 5g
- Protein: 28g
- Calcium: 141mg
- Potassium: 1,020mg
- 1/2 other carbohydrate
- 3 lean meat
TUNA STEAKS MOROCCAN STYLE
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and and pepper, and blend well.
- Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture. Sprinkle evenly with the lemon juice and oil. Cover with plastic wrap. Let stand until ready to cook.
- If broiling, arrange the steaks on a rack and place under a very hot broiler about 4 inches from the heat. Broil 4 minutes with the door partly open. Turn, continue cooking or broiling leaving the door open for about 3 to 4 minutes for pink inside. For rare, cook less. The steaks should be well browned.
- For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer. Do not add fat. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes more on the second side for rare. If desired, cook longer.
- Place the steaks on warm plates, brush them with the melted butter, sprinkle with coriander. Serve with couscous.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 453 milligrams, Sugar 0 grams, TransFat 0 grams
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