SPICY TUNA RICE BOWL
What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
- While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
- Turn off heat and let rice sit, covered, for 10 minutes.
- Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.
Nutrition Facts : Calories 583 calories, Carbohydrate 83 g, Cholesterol 17.9 mg, Fat 10.3 g, Fiber 4.4 g, Protein 37.7 g, SaturatedFat 1.9 g, Sodium 1494.8 mg, Sugar 2.7 g
TUNA MAYO RICE BOWL
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, grains and rice, seafood, main course
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
- Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
QUICK & EASY RICE & TUNA DISH
Make and share this Quick & Easy Rice & Tuna Dish recipe from Food.com.
Provided by William G. Crandell
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook with lid off.
- Pour water into pan and add butter.
- Heat on high until water comes to a boil.
- Then, add rice, assorted pepper, and cook on low heat until rice softens.
- Add tuna after rice softens and most water is absorbed.
- Keep an eye on the rice to tell when it is done Cool and serve.
- Great left over lunch.
PEANUT BUTTER RAINBOW RICE
Enjoy a colourful bowl of healthy goodness with chicken, rice and veg. A great family dish that's freezable, the peanut butter dressing will prove popular!
Provided by Shivi Ramoutar
Categories Dinner
Time 45m
Number Of Ingredients 16
Steps:
- Whisk together all the sauce ingredients until smooth, then season to taste. Set half aside. Add 2 tbsp cold water to the remaining half to loosen. Heat the oven to 200C/180C fan/gas 6.
- Mix together the chicken, aubergine, pepper and sweetcorn with the thicker sauce in a roasting tin. Season, cover with foil and bake for 25-30 mins, until the chicken is cooked through and the veg is soft.
- Meanwhile, cook the rice following pack instructions, then combine with the baked chicken and veg. Drizzle over the loosened sauce. If freezing, leave to cool completely first. Can be frozen for up to one month. Sauce can be frozen separately. Defrost thoroughly before reheating in the oven at 200C/180C fan/gas 6 for 35-40 mins. Top with the serving ingredients.
Nutrition Facts : Calories 557 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
TUNA FISH AND RICE
Make and share this Tuna Fish and Rice recipe from Food.com.
Provided by Amberley
Categories Tuna
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Combine first 3 ingredients in saucepan over medium low heat.
- Cook rice according to manufacturer's directions.
- Serve sauce over rice.
Nutrition Facts : Calories 844.9, Fat 15.3, SaturatedFat 5.2, Cholesterol 42.6, Sodium 1322.2, Carbohydrate 133, Fiber 2.7, Sugar 2.2, Protein 39.2
RAINBOW RICE (FRIED RICE)
This is from Richard (Dick) Immershein. Cook the rice ahea of time. It needs enough time in the fridge to get cold. Cook the day before or at least a few hours in advance.
Provided by abigail363
Categories Rice
Time 2m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Measure cold rice for each serving (cook only four or five servings at a time, to cook more repeat, keeping each batch warm in an oven and stir together all of the batches at the end and serve). Break any lumps apart in the cold rice rather than doing it while cooking.
- Measure all other ingredients separately as they will be added individually.
- Cooking Instructions:.
- Heat wok or deep skillet hot and dry.
- Add sufficient oil depending upon number of servings.
- After oil is heated add the shrimp (if using shrimp) and cook for 60 seconds (more time if cooking larger quantity).
- Push shrimp (if used) aside and add lightly beaten egg and stir gently for 30 seconds.
- Push Shrimp (if used) and egg up on wok side and add precooked rice in the center. After about 20 seconds or enough time for the rice to start to warm, then stir to remove any remaining lumps for about 60 seconds.
- Add peas and carrots stir while cooking for 15 seconds.
- Add Salt and continue stirring for 5 seconds.
- Add cut up chicken or Ham and continue stirring for about 10 seconds.
- Add Green Onion and stir for another 15 seconds ( By now egg and shrimp on the sides will have been stirred into the mixture).
- If the rice is still dry add broth or water and continue lightly stirring for another 15 seconds.
- Add Light Soy Sauce and stir for another 15 seconds.
- Add pinch of White Pepper and stir for another 15 seconds.
- Remove to warming or serving platter.
Nutrition Facts : Calories 421.4, Fat 16.8, SaturatedFat 3.3, Cholesterol 106.1, Sodium 4238.5, Carbohydrate 57.4, Fiber 1.6, Sugar 1.1, Protein 9.3
EASY TUNA RICE BOWL
Leftover rice serves as the base of this deconstructed tuna-and-cucumber sushi roll. It makes a satisfying packed lunch and takes just 10 minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 11
Steps:
- Place rice in the bottom of a resealable container. Top with tuna, egg, cucumber, edamame, sesame seeds, and nori. For the dressing, whisk together soy sauce, lime juice, and oil. Season with pepper. Keep refrigerated until 30 minutes before serving.
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