Rice With Tuna Food

SPICY TUNA RICE BOWL

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.

HELP-YOURSELF TUNA RICE SALAD

Steps:

• The cooked rice will have probably clumped together, so break it up in a large mixing bowl. Flake in the tuna, then mix in the peas, peppers, tomatoes, spring onions, parsley and olives, if you're using them.
• Stir through the mayonnaise, lemon juice and olive oil and season to taste. Cover the bowl with cling film or place in a large plastic container and let your household serve themselves whenever they are hungry.

TUNA MAYO RICE (AN AFFORDABLE KOREAN MEAL)

Steps:

• Start by cooking rice with your preferred method. While the rice is cooking, prepare your other ingredients. First, make the eggs. Crack eggs into a bowl and scramble with a whisk or fork. (1) If you are making the scrambled egg version, add eggs to pan and scramble until light and fluffy. Remove the eggs from heat. (2) If you are making the egg strips. Heat your pan and add a tiny bit of butter. Pour a thin layer of egg onto the bottom of pan and spread it out. Let it cook for a minute and then flip. Once cooked, remove the egg from heat, roll it up, and slice the pieces.
• Next, thinly slice green onions. Then, cut the dried seaweed into thin strips using scissors.
• Then, prepare your brown sauce. Combine the soy sauce, rice wine vinegar, and honey together in a bowl. Stir until well combined. (If the honey is crystalized, heat the sauce slightly to combine the ingredients together.)
• Once the rice is done, build your bowl. Put 1/2 cup of cooked rice on the bottom of each bowl and then add the scrambled or strips of eggs.
• Drain the cans of tuna. Add 4 ounces of tuna on top of each bowl of eggs and rice.
• Using a squeeze bottle, piping bag, or corner of ziplock, add a drizzle of mayonnaise on top of the bowls. Add as little or as much as you prefer.
• Once the mayonnaise is added, top each bowl with green onions and seaweed strips.
• Pour over your desired amount of brown sauce on top of your bowl.
• Serve and enjoy right away!

TUNA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
• Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
• Bake in a preheated oven for 20 minutes.

RICE WITH TUNA

Steps:

• In a large pot, heat the olive oil over medium heat.
• Add the onion, tomatoes, and garlic, and allow to sauté in the olive oil until fragrant, about 6 minutes.
• Add the bay leaves and the two bouillon cubes. Continue stirring until the bouillon cubes melt into the rest of the oil.
• Add the rice and the water into the pot, stirring to combine them with the other ingredients. Top with a lid, and set a timer for 5 minutes.
• After 5 minutes, remove the lid and add the tuna into the pot. Stir to combine. Replace the lid on the pot and continue cooking for another 10 minutes.
• Remove the pot from the heat but keep the lid on. Let it sit for 5 minutes.
• After 5 minutes, fluff the rice with a fork and serve. Enjoy!
• Leave a comment on this recipe letting me know what you thought!

RICE WITH TOMATO AND CANNED TUNA

Steps:

• This quick, easy, and flavorful rice and tuna dish is loaded with tasty veggies and spices! It's perfect for those who love meals with a bit of heat to them. Try it today!
• Step 1 Cook rice according to package directions.
• Step 2 Heat oil in a large skillet set over medium heat. Cook onion, red bell pepper, garlic, thyme, paprika, salt, pepper and cayenne for 5 to 8 minutes or until softened.
• Step 3 Stir in diced tomatoes and bring to a boil. Reduce heat to a simmer and cook for 8 to 10 minutes or until flavors marry.
• Step 4 Stir in tuna and peas. Cook for 3 to 5 minutes or until tuna is heated through and peas are cooked.
• Step 5 Toss together rice and tuna mixture. Toss in lemon juice and parsley. Tip Substitute thyme with fresh oregano or ½ tsp dried oregano.

TUNA WITH RICE

Steps:

• Drain the tuna and flake it with a fork; set aside.
• Put the olive oil, the chopped onion, the chopped garlic and the bay leaf in a saucepan and sauté over low heat until the onion start to turn slightly golden, stirring occasionally. Remove the bay leaf, add the tuna and season with a little salt and pepper. Stir and cook for about 3 to 4 minutes, stirring occasionally. Add the rice, stir and pour the water (twice the rice volume). Boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
• When the rice is almost cooked, add the grated cheese and mix in the rice and tuna. Turn off the heat, season with a little more pepper and serve.

TUNA FRIED RICE

Steps:

• Heat a generous glug of oil in a large frying pan or wok. Add tuna, rice and peas and stir fry for a few minutes until everything is hot.
• Remove from heat and stir in soy sauce. Taste and add extra soy as needed.
• Serve hot rice topped with green onions and seeds / nuts (if using).

TUNA RICE

Steps:

• Divide the rice into two serving bowls. Set aside.
• In another bowl, mix together the drained tuna, Kewpie mayonnaise, and black pepper.
• Divide the mixed tuna over the two rice bowls. Top with the chopped green onions.
• Eat and enjoy!
• P.S. Feel free to also add a dash of Maggie seasoning and/or shichimi togarashi.

QUICK & EASY RICE & TUNA DISH

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.

TUNA AND RICE CASSEROLE

Steps:

• In a small skillet, saute onion in oil until tender. In a microwave-safe dish, whisk together water and soup mix. Microwave, uncovered, on high for 1-1/2 to 2 minutes, whisking occasionally. Add soup to sauteed onions. Stir in the broccoli, tuna, milk, salt and lemon-pepper; bring to a boil. Reduce heat; simmer for 5 minutes or until broccoli is tender. Stir in rice. Cook and stir 2-3 minutes longer or until heated through. Sprinkle with almonds.

TUNA FRIED RICE WITH EGG

Steps:

• In a skillet, heat 1 tablespoon of the oil and cook the egg until it forms a pancake. Take it out of the skillet and cut it into strips.
• Add the rest of the oil to the pan and stir-fry the garlic, onion, broccoli and red pepper for 3-4 minutes. Add the chicken broth and cook, covered, until the broccoli is tender.
• Remove the cover, add the tuna, sesame oil, rice and cooked egg. Raise the heat and stir-fry for 3 minutes.
• Add the soy sauce and cook, stirring, 2 minutes more.

LEMON RICE RECIPE WITH TUNA AND SPINACH

Steps:

• Add chicken broth, rice, onion powder, garlic powder, and black pepper to taste to a medium saucepan. Bring to a low boil over medium-high heat. Reduce heat to low, cover and simmer for 35 minutes.
• Remove lid, and stir in tuna, lemon juice, spinach leaves, and salt. Replace cover, and continue cooking 5 minutes longer before serving.

TUNA, CHEESE, AND RICE CASSEROLE

Steps:

• Preheat the oven to 400 °F. Lightly grease a 2-quart casserole dish using butter.
• Melt 4 tablespoons of butter in a skillet over medium-low heat. Add ¼ cup each of onion and celery. Sauté for about 5 minutes until tender. Stir in the 3 tablespoons of flour, ⅛ teaspoon of freshly ground black pepper, and ½ teaspoon of dry mustard. Continue cooking while stirring, until smooth and bubbly.
• Add ½ a teaspoon of Worcestershire sauce and gradually stir in 2 cups of milk. Cook the mixture while stirring, until the sauce thickens. Add 1 cup of the shredded cheese to the mixture and stir until melted.
• Add the flaked tuna and peas to the sauce. If desired, stir in 2 tablespoons of pimiento. Taste and season with salt as needed.
• Spoon half of the hot rice into the prepared baking dish and spread ¾ cup of the cheese over the rice. Top with half of the sauce, then repeat the layers. Make sure that the top layer is the remaining shredded cheese.
• Melt the remaining 2 tablespoons of butter in the pan and toss with 1 cup of bread crumbs in a bowl. Sprinkle the buttered bread crumbs over the top of the casserole.
• Bake in the preheated oven for about 20 minutes until the casserole is hot and bubbling and the bread crumbs are golden brown.
• Cool slightly before serving.

GRILLED TUNA OVER JASMINE RICE WITH A WASABI AND THAI VINAIGRETTE

Steps:

• Garnish: long chives
• In a mixing bowl, mix together wasabi and honey. Wasabi mixture should be a pourable consistency. Transfer into a squirt bottle and place aside.
• In a saucepan, reduce orange juice to a sugar syrup, be careful not to burn. Add vegetable stock, red curry paste, white wine, shallots and garlic and bring to a boil. Reduce by half. Transfer contents in a blender. Add rice wine vinegar and puree slowly adding the safflower oil until emulsified. Transfer to a squirt bottle. Set aside.
• Season tuna fillets with Kosher salt and black pepper (using 7/8 salt and 1/8 pepper) then grill tuna fillet to desired doneness.
• In a saute pan emulsify butter and water, add jasmine rice and heat.
• In another saute pan over high heat, heat oil and saute straw mushrooms, lychee nuts. On a serving plate arrange seaweed in a circle. Place rice in center on top of seaweed, carrot strips on top of rice keeping in mind you want to see carrots. Sprinkle around the edge of plate straw mushroom-lychee nut mixture. Place tuna fillet on top of carrots, squirt Thai vinaigrette on top of tuna and then squirt the wasabi glaze on top of Thai vinaigrette. Garnish with long chives.