SPICY TUNA HAND ROLLS
Provided by Food Network Kitchen
Time 1h10m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water. Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes. Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl. Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature. (The rice can be made up to 2 hours ahead; cover with a damp cloth.)
- Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl. Cover and refrigerate until ready to use.
- Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper. Heat a nonstick skillet over medium-high heat until hot. Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side. Transfer to a plate and refrigerate until ready to use, or up to 1 hour.
- Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat. Cut each sheet in half with kitchen shears to make 12 rectangles. Thinly slice the tuna and season with salt. Lay a seaweed rectangle on a work surface with a long side facing you. Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left. Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives. Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal. Repeat with the remaining ingredients. Serve with pickled ginger and more sauce.
CREAMY SPINACH TUNA CASSEROLE
This tuna casserole is anything but basic. We took a classic recipe and dressed it up with cheesy crescent pinwheels and spinach. And thanks to rotisserie chicken, your tuna noodle casserole can easily be transformed into chicken noodle casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
- In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
- Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
- Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.
Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g
SPINACH & TUNA PANCAKES
Celebrate Shrove Tuesday with these wholesome spinach and tuna pancakes. Healthy, nutritious and full of flavour, they deliver three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
- Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.
Nutrition Facts : Calories 539 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
SPINACH TUNA CASSEROLE
"After a busy day of bookkeeping for our family contracting business, I count on this rapid recipe my mother passed along to me," relates Nancy Adams of Hancock, New Hampshire. "I double it if I need to feed unexpected guests who stop by at mealtime."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first five ingredients; mix well. Combine the mayonnaise, sour cream and lemon juice; add to tuna mixture and mix well. , Transfer to a greased 2-cup baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
TUNA SPINACH BRAID
This versatile recipe can be served as a main dish or as an appetizer. Usually, I have most of the ingredients already on hand in the refrigerator and cupboard.
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h
Yield 10-12 appetizer or 4-6 main dish servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine spinach, tuna, cottage cheese, Parmesan cheese and garlic; set aside., Unroll crescent roll dough onto waxed paper; do not separate dough. Press to seal seams and perforations. Cover with another piece of waxed paper. Roll dough to form a 14x10-in. rectangle., Transfer dough to a greased 15x10x1-in. baking pan, discarding waxed paper. Spread filling down center of dough lengthwise in a 3-1/2-in. strip. Top with mozzarella cheese., On each long side, cut 1-in.-wide strips almost to edge of filling. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Combine egg with water and brush over top. Bake at 375° for 18-20 minutes or until golden brown. Serve warm.
Nutrition Facts :
TUNA & SPINACH ROLLS
This is from an old Pampas cookbook I found while op-shopping. Sounds like a great vegetarian alternative to sausage rolls, but not recommended to freeze.
Provided by Mandy
Categories Lunch/Snacks
Time 45m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Combine, spinach, tuna, onion, mayo & black pepper; mix well.
- Cut each sheet of pastry in half and divide filling between pastry sheets spooning it down the centre of each.
- Brush edges of pastry with water and roll pastry over filling, seal edge firmly.
- Using a sharp knife, cut each pastry roll into 4. Place rolls on a lightly greased baking tray and glaze with beaten egg.
- Bake at 180.C for 30-35 mins or until golden brown.
Nutrition Facts : Calories 148.5, Fat 8.8, SaturatedFat 2.2, Cholesterol 7, Sodium 140.3, Carbohydrate 11.3, Fiber 1.2, Sugar 0.3, Protein 6
RARE TUNA SPRING ROLLS WITH LIME AND SOY
Steps:
- To make the spring rolls, cut the tuna into pieces 2cm wide and 10cm long. Spread each piece of tuna very lightly with the wasabi paste and roll the tuna in the coriander and parsley. Wrap each piece of tuna in a spring roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot roll wrapper, using a little water to seal the ends. Deep fry the spring rolls in hot oil for 30 to 45 seconds or until lightly golden. Drain on absorbent paper. Combine the lime juice and soy and place in small dipping bowls to serve with the tuna rolls and an Asian green salad.
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
SPICY TUNA ROLLS
Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.
Provided by ChefJackie
Categories World Cuisine Recipes Asian Japanese
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cut off the bottom quarter of each nori sheet; reserve for another use.
- Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
- Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
- Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
- Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 38.6 g, Cholesterol 30.8 mg, Fat 12.9 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 2 g, Sodium 103.1 mg, Sugar 0.6 g
SPICY TUNA ROLL WITH SRIRACHA AIOLI
Classic spicy tuna roll recipe with spicy mayo. For extra effect, drizzle on additional spicy mayo sauce.
Provided by MIESHA DIMEGLIO
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Mix Japanese mayo and Sriracha together in a bowl. Mix in tuna, scallion, and tobiko.
- Put the rice on top of the seaweed and spread it down. Flip over so rice side is down. Place tuna mixture in center of the seaweed. Using your fingertips, roll it up. Use a bamboo mat to push roll into a shape and push ingredients in on each side. Use a sharp knife dipped in water to cut into 6 pieces.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 32.2 g, Cholesterol 140.7 mg, Fat 24.5 g, Fiber 2.3 g, Protein 22.3 g, SaturatedFat 3.9 g, Sodium 1476.3 mg, Sugar 0.7 g
CREAMY SHELLS WITH TUNA AND SPINACH
This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with salt and pepper and let sauce cool slightly.
- In a food processor, combine bun, Parmesan, Italian seasoning, and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce; season with salt and pepper. Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.
Nutrition Facts : Calories 704 g, Fat 32 g, Fiber 6 g, Protein 42 g, SaturatedFat 9 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
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