CANNED TUNA MEXICAN STYLE
Canned Tuna Mexican Style, This is one of those dishes that goes well with a lot of things: you can eat it as a main dish with a rice and salad; as a topping for corn tostadas, chips or crackers; as a filling for empanadas, and even for sandwiches in a crusty french roll.
Provided by Mely Martínez
Categories Antojitos
Time 30m
Number Of Ingredients 10
Steps:
- Heat Mazola corn oil in a skillet over medium heat, add the onion and sauté until transparent, this will take a couple of minutes.
- Now add the minced garlic and continue frying for about two minutes.
- Add the Serrano pepper to cook for another couple of minutes, stirring with onion and garlic.
- Stir in minced tomatoes, lower the heat of the stove and place the lid on the pan. Let it cook for about 6-8 minutes. If tomatoes are too dry, add a few tablespoons of water to the pan
- Add canned tuna and herbs to the sauce, stir. Season with salt and pepper, cook for about 5 minutes, just long enough so that flavors are mixed and tuna is hot.
Nutrition Facts : Calories 97 kcal, Carbohydrate 13 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 153 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
TUNA TOSTADAS WITH CHILE MAYONNAISE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, chile powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes.
- Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes.
- Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves.
- Spread about 1 tablespoon of the chile mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise. Serve with lime wedges.
MEXICAN TUNA TOSTADAS
Provided by Adeena Sussman
Categories Tequila Cocktail Party Quick & Easy Lime Tuna Avocado Hot Pepper Healthy Seed Self
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoon oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons of pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and remaining 1/3 of scallions.
TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE
Steps:
- Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
- Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
- Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 7.3 g, Cholesterol 98.3 mg, Fat 13.4 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 4.3 g, Sodium 399.3 mg, Sugar 2.2 g
TUNA WITH MEXICAN TABLE-SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 5m
Yield Four servings
Number Of Ingredients 4
Steps:
- Open the cans of tuna and drain off the oil. Serve the contents of each on a plate with a lemon half on the side.
- Serve the table-sauce on the side to be added according to individual appetite. Serve with toast.
SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE
This is a quick weeknight meal, and with the right tools, you'll have a fabulous meal on the table in under 30 minutes! I used a ginger tool by microplane to cut my garlic into thin slices, it's best to also use the microplane glove if using this method.
Provided by thedailygourmet
Categories Seafood Pasta
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
- Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
- To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 61.9 g, Cholesterol 57.4 mg, Fat 13.9 g, Fiber 4.2 g, Protein 37.7 g, SaturatedFat 3.1 g, Sodium 429.7 mg, Sugar 5.8 g
MEXICAN TAQUITOS (TUNA)
Well this is a family recipe. It may sound a little odd, but hey don't knock it 2 you rock it. It's really easy & quick. It goes great with chilli picane. With I give a recipe for also. A 6oz can of tuna will make 7 taquitos.
Provided by Gigglez
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat 1 cup of veg oil in a frying pan.
- Drain all water or oil from tuna.
- Once your veg oil is hot, fry the corn tortillas giving 3 seconds on each side then put on a plate flat.
- Remember every 6 oz can make 7 taquitos.
- After frying ALL your corn tortillas let them cool for 5 mins so you don't burn your finger tips.
- Don't turn off veg oil pan.
- Once cooled, place about a regular scrapie marker size of tuna on your corn tortilla.
- Roll up and place the taquito in the tongs and place in veg oil flat with the end of the corn tortilla faces down so that it don't open.
- Let cool and serve with your dip sauce or my chili pancane.
Nutrition Facts : Calories 611, Fat 13.1, SaturatedFat 2.9, Cholesterol 64.6, Sodium 141.9, Carbohydrate 75, Fiber 10.6, Sugar 1.5, Protein 49.2
MEXICAN TUNA DIP
I just came back from a fabulous trip to Los Cabos and ate at this restaurant that served this delicious dip that they called "Tuna Dip." They just told me it had canned tuna in it and wouldn't tell me anything else. So I came home and experimented and the result is almost exactly the same!
Provided by Grace Lynn
Categories Tuna
Time 10m
Yield 3/4 Cup, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Squeeze water out of the tuna.
- Place all ingredients in a food processor and puree.
- If you like your dip a little thinner, then add more salsa. If you like it a little spicier, add some hot sauce. If you want it thicker, add a little more mayonnaise. I've tried it all -- this recipe is very easy to adjust and it's delicious!
- Serve with a good quality restaurant style tortilla chips.
Nutrition Facts : Calories 122.2, Fat 6.7, SaturatedFat 1.2, Cholesterol 17.3, Sodium 312.8, Carbohydrate 6.9, Fiber 0.7, Sugar 2.5, Protein 9
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