Rice Krispiesandtrade Tuna With Cucumber Salad And Hoisin Lime Sauce Recipes

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RICE KRISPIESANDTRADE; TUNA WITH CUCUMBER SALAD AND HOISIN-LIME SAUCE



Rice Krispiesandtrade; Tuna with Cucumber Salad and Hoisin-Lime Sauce image

Provided by Brad Sorenson

Time 25m

Yield 2 servings

Number Of Ingredients 19

2 cups KELLOGG'S® RICE KRISPIES® cereal, crushed
1 tablespoon ground ginger
Kosher salt and freshly ground black pepper, to taste
2 Ahi tuna steaks (about 6 ounces each)
1 tablespoon vegetable oil
Cucumber salad:
1 English cucumber, halved, seeds scooped out
4 ounces rice noodles
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons soy sauce
Freshly ground black pepper, to taste
2 teaspoons hoisin sauce
1/4 cup hoisin sauce
Juice of 2 limes
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
Honey, to taste
Freshly ground black pepper, to taste

Steps:

  • For the tuna:
  • Heat a cast iron pan over medium-high heat for 8 minutes. In a bowl, combine the crushed KELLOGG'S RICE KRISPIES, ground ginger, salt, and pepper, to taste. Coat the outside of the tuna steaks with the cereal mixture. Put the vegetable oil in the hot pan and swirl to coat, and then sear the tuna on all sides, until the coating just turns brown in color, about 2 minutes per side. This should cook the tuna perfectly with the inside remaining rare. Remove the pan from the heat.
  • For the cucumber salad:
  • Cut the ends off the cucumber, and then cut it into thirds. On a mandolin slicer with fine teeth in the blade, and using the hand guard, grate the cucumber pieces in a long motion. This will make cool cucumber noodle looking strands. Repeat with the remaining cucumber pieces. Put the rice noodles into a bowl and pour the boiling water over them until covered. Let noodles soak until soft and a little chewy. Drain and rinse in cold water. Cut the rice noodles down to about the same length as the cucumber and put them together in a bowl. Add the lime juice, cilantro, soy sauce, some pepper; and hoisin. Toss to combine.
  • For the sauce:
  • Whisk together the hoisin sauce, lime juice, rice wine vinegar, soy sauce, and honey, to taste. Season the sauce with salt, and pepper, to taste.
  • On each plate, place a swirled pile of the cucumber salad. Slice the tuna on a slight angle and lay over the salad. Spoon some of the hoisin-lime sauce over the top and dig in.

TUNA RICE SALAD



Tuna Rice Salad image

This is a Tuna Rice Salad that I like on a bed of shredded lettuce or lettuce leaves for a warm summer lunch or dinner. I have also used it for a side dish at cookouts. Great for the non-meat eaters. You can add additional chopped veggies in if you want. Hope you enjoy.

Provided by Robin Batterson

Categories     Lactose Free

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup brown rice (cook according to package and cooled)
2 (5 ounce) cans tuna, drained
1 (14 ounce) can garbanzo beans, drained
1/2 cup olive, sliced (Salad style, drained)
1/2 cup carrot, grated
1 (1 ounce) package salad dressing mix, dry (good seasons or store brand works fine)
1/4 cup white vinegar
1/4 cup vegetable oil
3 tablespoons water

Steps:

  • Cook Brn. Rice according to package and cool. Add tuna, garbanzo beans, olives and carrots together. Add dressing and toss together.
  • Chill well and serve over shredded lettuce or lettuce leaves for main dish, or just as a side dish.

Nutrition Facts : Calories 539.8, Fat 21.4, SaturatedFat 3.3, Cholesterol 26.9, Sodium 484.5, Carbohydrate 60.7, Fiber 6.9, Sugar 1.1, Protein 25.4

TUNA RICE SALAD



Tuna Rice Salad image

Most of my recipes-including this one-were developed from my experiments with leftovers. This salad is also delicious prepared with leftover chicken or turkey instead of tuna.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12

3 cups cooked rice
1/4 cup olive oil
4-1/2 teaspoons cider vinegar
1/4 teaspoon salt
Dash pepper
1 can (6 ounces) tuna, drained and flaked
2 medium tomatoes, chopped
1 small cucumber, peeled, seeded and diced
2 tablespoons chopped onion
Lettuce leaves
2 hard-boiled large eggs, sliced
Pimiento-stuffed olives and lemon wedges, optional

Steps:

  • Place rice in a medium bowl. Combine oil, vinegar, salt and pepper; pour over rice and toss to coat. Stir in the tuna, tomatoes, cucumber and onion. Line a serving platter with lettuce; top with salad. Garnish with eggs, olives and lemon if desired.

Nutrition Facts :

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