HEALTHY TUNA GRAIN BOWL WITH TURMERIC SWEET POTATOES AND SPICY YOGURT DRESSING
This healthy grain bowl is loaded with fresh ingredients and vibrant flavors, thanks to the tangy, spicy yogurt sauce and turmeric-roasted sweet potatoes. Plus, you can easily make this dish from pantry staples and long-lasting freezer items. Serve with an extra squeeze of lime juice for a nutrient-packed and sustaining meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
- Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the turmeric, 1/4 teaspoon salt and several grinds of pepper on the prepared baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.
- Meanwhile, heat the frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.
- Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, 1/4 teaspoon ginger and 1/4 teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.
- Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing.
SPEEDY SPICY TUNA BOWLS
Steps:
- For the rice: Place the rice in a strainer and rinse under cold running water for about a minute, or until the water runs clear. Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky.
- Drain the rice and transfer to a medium saucepan. Cover with the 1 3/4 cups water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce the heat to low. Cook for 12 to 15 minutes, or until all of the water has been absorbed. Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside.
- Remove the pot from the heat and allow it to sit, covered, for 5 minutes before stirring in the vinegar mixture until fully absorbed. Divide the rice into 4 bowls and set aside to cool slightly while you prep the rest of the ingredients.
- For the tuna: Dice the tuna into 1-centimeter (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls.
- For the toppings: Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside. Arrange the sliced cucumber, carrots and edamame on the rice. Top with the tuna and scatter with the green onions, sesame seeds, wasabi mayo and pickled ginger. Serve with soy on the side.
SPICY TUNA CRUNCH WRAPS
These quick-to-fix wraps are ideal for lunch or dinner. They're versatile, too -you can replace the tuna with chicken, turkey or ham. Adapt them to whatever you have on hand for a fun alternative to sandwiches. -Amy Smeltzer, Barton, Maryland
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients; toss lightly to combine. Serve in lettuce leaves with soy sauce.
Nutrition Facts :
SWEET AND SPICY TUNA CUPS
Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!
Provided by Bumble Bee
Categories Bumble Bee Seafoods
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Combine gyoza dipping sauce, sugar, garlic, toasted sesame oil and red pepper flakes in a small sauce pan. Cook over medium heat until reduced by half. Remove from heat and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Place defrosted puff pastry sheet on a lightly floured work surface. Dust the top of the puff pastry sheet with flour, and roll out slightly to form an 11 x 13-inch rectangle. Cut the pastry sheet into 24 equal size rectangles by cutting the 11-inch dimension into 4 equal strips, and then cutting the 13-inch dimension into 6 equal strips.
- Lay each rectangle over the hole of a mini muffin tin, and push the middle of the dough down into the muffin tin, to form a cup. (There will be some excess dough that sits on top of the muffin tin, and depending on the size of your mini muffin pan, you may need to bake these in batches, skipping every-other hole of the muffin tin, so that the excess dough does not touch.)
- Bake for 8 minutes. Remove from oven and punch down the puffed up middle portion of the pastry cups with a fork. Return to the oven and bake an additional 3 minutes, or until lightly golden brown. Remove from the oven and punch down the centers again with a fork, forming a nice hole for the filling. Let cool completely before removing from the muffin tin.
- In a medium bowl, lightly toss the tuna, mango, and sweet bell pepper until evenly combined. Using a small spoon, fill each puff pastry cup with the tuna filling. Drizzle the reserved sauce over the tuna filling and garnish with the chopped green onions and toasted sesame seeds.
Nutrition Facts : Calories 153.5 calories, Carbohydrate 11.8 g, Cholesterol 10.5 mg, Fat 8.1 g, Fiber 0.5 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 248.9 mg, Sugar 1.6 g
TUNA CUPS
Make and share this Tuna Cups recipe from Food.com.
Provided by maryL in Canada
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- In a bowl mix everything except the crescent rolls.
- Separate triangles and mold into ungreased muffin cups.
- Make sure the dough is up the sides.
- Put tuna mixture inside the cups.
- Bake for 10-15 minutes.
RICH'S SWEET AND SPICY TUNA SALAD SANDWICHES
Make and share this Rich's Sweet and Spicy Tuna Salad Sandwiches recipe from Food.com.
Provided by Pneuma66
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine everything in a large bowl except for the lettuce and bread. Put lettuce and tuna salad on toasted bread, and enjoy.
Nutrition Facts : Calories 304, Fat 3.5, SaturatedFat 0.8, Cholesterol 34, Sodium 766.6, Carbohydrate 34.1, Fiber 5.6, Sugar 6.2, Protein 35.5
SWEET AND SPICY TUNA CUPS
Mini puff pastry shells filled with Bumble Bee® Solid White Albacore Tuna in Water, sweet bell pepper and juicy mango, topped off with a drizzle of sweet and spicy Asian sauce. A perfect little appetizer for your next get-together!
Provided by Bumble Bee
Categories Bumble Bee Seafoods
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Combine gyoza dipping sauce, sugar, garlic, toasted sesame oil and red pepper flakes in a small sauce pan. Cook over medium heat until reduced by half. Remove from heat and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Place defrosted puff pastry sheet on a lightly floured work surface. Dust the top of the puff pastry sheet with flour, and roll out slightly to form an 11 x 13-inch rectangle. Cut the pastry sheet into 24 equal size rectangles by cutting the 11-inch dimension into 4 equal strips, and then cutting the 13-inch dimension into 6 equal strips.
- Lay each rectangle over the hole of a mini muffin tin, and push the middle of the dough down into the muffin tin, to form a cup. (There will be some excess dough that sits on top of the muffin tin, and depending on the size of your mini muffin pan, you may need to bake these in batches, skipping every-other hole of the muffin tin, so that the excess dough does not touch.)
- Bake for 8 minutes. Remove from oven and punch down the puffed up middle portion of the pastry cups with a fork. Return to the oven and bake an additional 3 minutes, or until lightly golden brown. Remove from the oven and punch down the centers again with a fork, forming a nice hole for the filling. Let cool completely before removing from the muffin tin.
- In a medium bowl, lightly toss the tuna, mango, and sweet bell pepper until evenly combined. Using a small spoon, fill each puff pastry cup with the tuna filling. Drizzle the reserved sauce over the tuna filling and garnish with the chopped green onions and toasted sesame seeds.
Nutrition Facts : Calories 153.5 calories, Carbohydrate 11.8 g, Cholesterol 10.5 mg, Fat 8.1 g, Fiber 0.5 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 248.9 mg, Sugar 1.6 g
MIRACLE WHIP SWEET & SPICY TUNA
Is it sweet or spicy? Trick question. In this sweet pickle relish vs. Sriracha showdown, it's both.
Provided by My Food and Family
Categories Home
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mix dressing and Sriracha sauce in medium bowl until blended.
- Add tuna, onions and relish; mix lightly.
- Fill buns with lettuce, cucumbers and tuna mixture.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 19 g
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