TUNA RISOTTO FROM THE PANTRY
It's amazing how close you can get to the flavor of a Venetian seafood risotto using ingredients in your pantry.
Provided by Martha Rose Shulman
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Drain the tuna over a bowl. Stir the tuna water into the chicken or vegetable stock. Taste and add more salt as needed for a well-seasoned stock. Break up the tuna in a bowl, and add to it 1 of the garlic cloves, 1 tablespoon of the olive oil, and the parsley. Set aside.
- Bring the stock to a simmer in a saucepan and turn the heat to low.
- Heat the remaining tablespoon of oil over medium heat in a large nonstick frying pan or wide saucepan and add the onion. Cook, stirring, until tender, about 5 minutes, and add the remaining garlic. Cook, stirring, for about a minute, until the garlic is fragrant, and stir in the anchovies and tomatoes. Cook, stirring, until the tomatoes have cooked down and the mixture is fragrant, 5 to 10 minutes. Season to taste with salt and pepper.
- Add the rice and cook, stirring, until the grains of rice are separate and well coated with the tomato mixture, 2 to 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, rub the saffron between your fingertips and stir in, along with a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until it is just about absorbed. Add another ladleful of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the rice is almost dry, for 20 to 25 minutes. Taste a bit of the rice. It should taste chewy but not hard in the middle. Definitely not soft like steamed rice. If it is still hard in the middle, you need to keep adding stock and cook for another 5 minutes or so. Taste and adjust salt.
- When the rice is cooked al dente, stir in the tuna mixture and peas and add another ladleful or two of stock and several twists of the peppermill. Stir for a couple of minutes, taste and adjust seasonings. The mixture should be creamy. Add a little more stock if it is not. Spoon onto plates or wide soup bowls and serve.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 12 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 1181 milligrams, Sugar 8 grams
TUNA RISOTTO
Steps:
- Heat oil in a large skillet and add rice and garlic. Cook and stir for 2 to 3 minutes until rice is coated with oil and starts to turn a bit golden in spots.
- Add wine, pepper, and 1 cup chicken broth to the skillet. Bring to a boil, then reduce heat to medium and cook mixture for 8 to 10 minutes, stirring frequently, until liquid is absorbed.
- Add about 1/2 cup of the remaining broth, stirring the rice until liquid is absorbed.
- Continue until the rice is tender, and the risotto is the consistency you want.
- Add lemon juice, spinach, lemon peel, and tuna. Cook and stir gently until spinach is wilted.
- Stir in butter until melted along with 1/2 cup cheese. Sprinkle with remaining cheese and serve.
Nutrition Facts : Calories 281 kcal, Carbohydrate 18 g, Cholesterol 43 mg, Fiber 0 g, Protein 20 g, SaturatedFat 4 g, Sodium 1066 mg, Sugar 1 g, Fat 12 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
MARINATED TUNA STEAK
Steps:
- In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
- Preheat grill for high heat.
- Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g
TUNA STEAK WITH RED WINE SAUCE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes.
- Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems.
- Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs.
- Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.
TUNA STEAK WITH RISOTTO
Make and share this Tuna Steak With Risotto recipe from Food.com.
Provided by abigler_06
Categories Tuna
Time 50m
Yield 4 tuna steaks, 4 serving(s)
Number Of Ingredients 12
Steps:
- Risotto:.
- Sauté onion in butter until soft.
- Add rice to onion mixture and coat rice with mix.
- On a lower heat, add ½ cup broth and 2 tbsp lemon juice.
- Stir constantly and add another ½ cup of broth.
- Repeat with ½ cup broth, ½ cup water until rice is tender but not mushy. It should be done slowly, and not all liquid needs to be used.
- Stir in cheese.
- Tuna:.
- Baste tuna in Worcestershire sauce and lemon juice.
- sprinkle salt and pepper on both sides of the steak.
- On high heat, add oil or spray to a saute pan and wait for it to heat.
- Sear the tuna on each side for only 1-2 minutes. Tuna steaks should be eaten with pink in the middle and should not be over cooked.
- Serve with lemon.
Nutrition Facts : Calories 186.4, Fat 8.4, SaturatedFat 4.8, Cholesterol 24.2, Sodium 576.9, Carbohydrate 18.7, Fiber 0.5, Sugar 2.5, Protein 8.6
CREAMY TUNA RISOTTO
Make and share this Creamy Tuna Risotto recipe from Food.com.
Provided by parisucks
Categories Tuna
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Par boil rice in chicken broth for 5 minutes or until slightly softened.
- Drain and set aside BOTH rice AND broth.
- Brown garlic, pepper, celery and onion over medium heat.
- Mix in rice and rosemary, and ladle broth over top until rice is covered. Lower to medium-low heat. Cover and cook for 10-15 minutes.
- While rice is cooking, cube the tuna steak (about 1/2 inch cubes), season with black pepper and pan sear on high heat for 30 seconds on each side. Lay on top of rice and let cook at least five minutes.
- Heat broiler to 350°F.
- When rice is soft and broth fully reduced, mix in cream. Let cook two minutes and then set aside to steam for five minutes.
- Cut thin slices of mozzarella.
- Dish risotto into oven safe plates (ceramic pie plates work wonderfully) and cover with mozzarella slices and toss under broiler for 2-5 minutes, until cheese is melted and begins browning.
- Serve immediately.
Nutrition Facts : Calories 1782.5, Fat 103.4, SaturatedFat 59, Cholesterol 395, Sodium 1390.4, Carbohydrate 118.2, Fiber 6.8, Sugar 11, Protein 93.2
TUNA STEAKS
Make and share this Tuna Steaks recipe from Food.com.
Provided by Tonkcats
Categories Tuna
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dredge tuna in flour, salt and pepper.
- Melt butter in a heavy skillet and cook the tuna until lightly browned on both sides.
- Add lemon juice and cook a minute or two longer.
- Garnish with lemon wedges.
Nutrition Facts : Calories 93, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.2, Carbohydrate 7.8, Fiber 2.6, Sugar 0.6, Protein 0.8
BAKED TUNA RISOTTO
Easy oven-cooked risotto that serves 4
Provided by alirich8
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Add olive oil, chopped onions, red pepper and garlic to an oven-proof pan and fry gently for 5 minutes to soften, stirring often.
- Add the rice and fry gently for 1 minute, then stir in the stock and tinned tomatoes.
- Stir in the tuna and season with salt and black pepper. Cover the pan.
- Put in a preheated oven at 200 degrees C, 180 degrees fan, gas mark 6, for 20 minutes. Stir and add a little more liquid if necessary and cook for a further 10 minutes. Serve with the rocket and spinach if required.
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