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.
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
PEANUT BUTTER AND TUNA
I swear its good. I eat it at least once a week and have to stop myself from eating a second one. They are sooooo good. My kids like it with ritz cracker rather than bread. Amounts are approximate, if you want more or less of anything, do it. I just posted a typical serving size of each item, I never measure.
Provided by Ilysse
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Toast bread if desired. I like it lightly toasted.
- Meanwhile, mix the tuna and the mayo together to make tuna salad.
- Spread half the peanut butter on one side of one slice of bread and top with tuna salad.
- Spread one side of the other slice of bread with the remaining peanut butter and place it over the tuna, peanut butter side down.
- Cut in half if desired and enjoy.
- You can mix things up a little by adding some relish to the tuna or add some crunch with slices of cucumber (cucumber and peanut butter is another favorite sandwich), onion, or diced waterchestnuts.
Nutrition Facts : Calories 558.2, Fat 31.8, SaturatedFat 6.2, Cholesterol 39.9, Sodium 644.6, Carbohydrate 38.6, Fiber 3.1, Sugar 7, Protein 31.9
TUNA FISH AND PEANUT RISOTTO
A tasty economical dish that doesn't taste like tuna! From Better Family Cooking, Octopus Books Limited, 1980.
Provided by kcampbell2744
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice in boiling water for 10 minutes then drain thoroughly.
- Heat oil in large frying pan and saute onion and green pepper with the curry powder for 5 minutes.
- Add peanuts, apple juice, salt, pepper, diced apple, lemon juice and sugar and bring to a boil.
- Add rice and tuna and simmer uncovered for 10 minutes stirring frequently.
Nutrition Facts : Calories 578.3, Fat 30, SaturatedFat 4.5, Cholesterol 23.8, Sodium 526.9, Carbohydrate 55.9, Fiber 4.9, Sugar 20.8, Protein 25.1
TUNA SATAY SKEWERS
tuna
Provided by icklekid
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- 1. Cook ginger and garlic for 1 min in pan, add peanut butter, fish stock and soy sauce and simmer for 10 mins
- 2. Add lime juice and chilli sauce and remove from heat
- 3. Thread tuna cubes onto skewers and heat for 4 mins on grill pan, turning halfway
- 4. Fry veg for 2 mins on medium heat
- 5. Cook the egg noodles
- 6. serve
More about "tuna fish and peanut risotto food"
GRILLED TUNA WITH PEANUT SAUCE | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Calories 301 per servingTotal Time 23 mins
- For peanut sauce, in a blender container or food processor bowl combine the 1/2 cup peanuts, the 1/4 cup water, green onion pieces, sesame oil, soy sauce, vinegar, sugar, ginger, and garlic. Cover and blend or process until nearly smooth; pour into a small saucepan. Stir in the 2 or 3 tablespoons water; set aside.
- Combine teriyaki sauce and the 1 tablespoon water. Rinse fish; pat dry with paper towels. Brush both sides of fish with the teriyaki mixture.
- Grill fish on the lightly greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling.
- Slowly warm peanut sauce over medium-low heat. (Sauce will thicken slightly as it is heated. If desired, stir in additional water.) Spoon sauce over fish. If desired, garnish with chopped peanuts and sliced green onion. Makes 4 servings.
SEARED TUNA ON SPICY RISOTTO - BEST RECIPES UK
From bestrecipesuk.com
Servings 2Estimated Reading Time 2 minsCategory Dinner Party, Fish NightTotal Time 1 hr
- For the tuna, mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.
- For the risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 minutes. Add the chilli flakes, curry powder and wine and bring to the boil, when the wine has been absorbed slowly add the stock. Bring the mixture to a simmer and gradually add the stock continuously stirring. At this point you may as well pour yourself a glass of wine and put some music on as you have some stirring to do – this should take 18-20 minutes until the rice is creamy and tender.
- In the meantime for the garnish, place the tomatoes into a roasting tin, drizzle over the oil and season. Roast in the oven for 6-8 minutes.
OVEN-BAKED TUNA AND PEA RISOTTO - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 55 minsCategory MainsCalories 492 per serving
- 1 Preheat oven to 180°C. Pour stock into a medium-sized saucepan, bring to the boil and keep warm. Heat half the oil in a large saucepan set over a medium–high heat. Add onion and half the garlic. Cook, stirring, for 5 minutes or until soft.
- 2 Add rice and stir to coat. Add reserved stock, tuna and tomatoes. Stir to combine. Transfer rice mixture to a large shallow baking dish. Cover with a piece of tinfoil and bake for 20 minutes.
- 3 Remove baking dish from oven. Uncover tinfoil and stir in peas. Bake for 10 more minutes or until rice has absorbed most of the liquid. Stir in lemon juice.
- 4 Meanwhile, bring a separate large saucepan of water to the boil. Cook broccoli for 5 minutes or until just tender. Drain and return to pan with remaining oil and garlic. Toss to coat. Serve risotto with broccoli.
TUNA & PEA RISOTTO; EXCITING TIMES - THYME FOR COOKING
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Servings 2Estimated Reading Time 3 minsCategory RisottoTotal Time 25 mins
RISOTTO WITH TUNA RECIPE - EAT SMARTER USA
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TOP 10 REASONS TO NOT EAT TUNA - PETA
From peta.org
Estimated Reading Time 6 mins
- Brain Rot. Tuna fish accumulate toxic mercury in their flesh as a result of industrial pollution, and the side effects of mercury poisoning include finger curling, cognitive impairment, and coordination problems.
- Tremendous Tuna. The largest tuna are bluefin tuna, who can reach 15 feet in length and weigh more than 1,500 pounds. Even “small” tuna species, such as yellowfin and albacore, can grow to be 6.5 feet long and weigh hundreds of pounds.
- Heart Attack on a Hook. Eating fish is not healthy for your heart! Heavy metals are concentrated in tuna because of the contaminated fish they eat. Tuna flesh is loaded with heavy metals that attack the heart muscle, so the toxicity outweighs any possible health benefits of omega-3 fatty acids.
- Would You Eat Your Dog? How about a fish who’s as smart as a dog? Dr. Theresa Burt de Perera, an Oxford University scientist, recently published research showing that fish learn faster than dogs.
- Sorry, Charlie. Unlike a certain cartoon tuna, fish aren’t begging to be caught. Tuna are chased until they move into a tight group, and then a net is lowered around them.
- Death, Sopranos-Style. Think “swimming with the fishes” in reverse. “Hit men” dump smaller tuna onto ice, where they slowly freeze to death or are crushed when thousands of their schoolmates are piled on top of them.
- Factory Fish Bowls. Because fishing trawlers are increasingly emptying the seas of more and more of their inhabitants, fish are now being raised on “farms.”
- Sickening Sashimi. Stay away from the sushi buffet if you don’t want to spend the next day at the porcelain palace. Seafood is the number one cause of food poisoning in the United States.
- Dolphin-Unsafe Tuna. Tuna is about as “dolphin-friendly” as a boat propeller. Even if dolphins aren’t “accidentally” trapped in tuna nets, they are still killed intentionally by Japanese tuna anglers because they prey on tuna.
- Tuna-Safe Tuna. Vegan tuna is perfect for sandwiches, casseroles, and “fish” cakes. It is packed with protein and has an uncanny “tuna” flavor and texture, but it’s free of mercury, harmful bacteria, and suffering.
THAI PEANUT RISOTTO - PEANUT BUTTER & CO.
From ilovepeanutbutter.com
Servings 4Total Time 1 hr 15 mins
- Heat a large saucepan or a Dutch oven over medium heat. Add in peanut oil, then add the ginger and garlic with a pinch of salt. Stir to coat and cook for 30 seconds.
- Add the Thai red curry paste, Peanut Butter & Co. Smooth Operator, smoked paprika, and brown sugar stirring into a thick paste. Cook for another minute.
- Add the rice, sweet potato, and mushrooms, stirring to coat. Cook for about 3 minutes, stirring 2-3 times until the rice is translucent; if things are sticking add another tablespoon of peanut oil.
- Reduce heat to medium-low and add in the soy sauce and coconut milk. Continue to stir as the rice absorbs the soy sauce. When most of it is absorbed, add in about 1/3 of the chicken broth.
TUNA AND SPINACH RISOTTO RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 91 per serving
- Mix together all the ingredients for the marinade then add in the tuna and turn the steaks in the mix.
- Mix the extra virgin olive oil with the remaining marinade then add in the onion and cook in a large covered frying pan on the floor of the roasting ovenfor 5 min.
TUNA WITH PEANUT SAUCE | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Calories 305 per servingTotal Time 19 mins
- For peanut sauce, in a blender container or food processor bowl combine the 1/2 cup peanuts, the 1/4 cup water, the green onion pieces, sesame oil, soy sauce, rice vinegar, sugar, ginger, and garlic. Cover and blend or process until almost smooth; pour into a small saucepan. Stir in 2 to 3 tablespoons water; set aside.
- In a small bowl combine teriyaki sauce and the 1 tablespoon water. Rinse fish; pat dry with paper towels. Brush both sides of the fish with the teriyaki mixture. Place fish on the greased rack of the grill directly over medium heat. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.
- In a saucepan slowly warm peanut sauce over medium-low heat. (Sauce will thicken slightly as it is heated. If needed, stir in additional water until desired consistency.) Spoon sauce over tuna. If desired, garnish with chopped peanuts and sliced green onion. Makes 4 servings.
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