Tuna Rice Bake Food

CREAMY TUNA RICE

Steps:

• Pour water and milk into medium saucepan. Bring to boil on medium heat.
• Add tuna, rice and parsley; mix well. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed.
• Stir in VELVEETA until melted.

TUNA RICE BAKE

Steps:

• First make the tomato sauce, then the tuna rice mix.
• Tomato sauce: Heat olive oil in medium large saucepan. Saute the onions till fragrant, then add oregano, basil, bay leaves, cloves, and a bit later then garlic.
• Tomato sauce: add carrots and fresh tomatoes. Saute till tomatoes become tender and juicy.
• Tomato sauce: add the canned roma tomatoes and stir. Pinch in salt, pepper, and sugar to taste. Lower heat and leave to simmer.
• Preheat oven to 350 F or 180°C.
• Tuna rice: mix all ingredients in a bowl, then transfer to a large rectangular casserole and even out its distribution.
• Layer the tuna rice with sour cream, chunky tomato sauce, and cheese. Throw in the oven until the cheese is melted.
• Garnish the finished product with fresh parsley.
• Serving suggestion: excellent with an appetizer of pear salad with honey mustard dressing, and a dessert of lime sorbet with berry sauce. Serve with your choice of white or sparkling wine.

MOM'S EASY TUNA CASSEROLE WITH RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 2-quart casserole dish. Sprinkle with oregano, salt, and pepper. Layer tuna over top, then diced onion.
• Drain tomato juice into a 2-cup liquid measure. Add enough water to reach 1 1/3 cups liquid. Layer 3/4 of the diced tomatoes over the onion, then pour the tomato juice-water mixture over top. Save remaining tomatoes.
• Melt butter in a skillet over medium heat. Stir flour into milk in a liquid measure. Pour milk mixture into the skillet and stir until thickened, about 5 minutes. Add hot pepper sauce and season with salt and pepper. Add cheese and stir until melted.
• Pour cheese sauce over the casserole. Garnish with extra tomatoes and paprika.
• Bake in the preheated oven until browned and bubbly, about 30 minutes.

TUNA RICE-PAPER WRAPS

Steps:

• In medium bowl, combine tuna, mayonnaise, scallion, celery, carrot, cilantro or basil, oil, salt, pepper, and a few drops of hot-pepper sauce. Stir to mix well.
• Prepare rice-paper wrappers according to package directions. Lay papers on a moistened tray or work surface. Spoon one-fourth of tuna mixture on one side of each wrapper. Roll into packets, folding sides in first and rolling from bottom into a tube. Garnish with cilantro or basil leaves and serve immediately.

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.

BROCCOLI TUNA BAKE

Steps:

• In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper. , Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

BAKED BROWN RICE & TUNA CASSEROLE

Steps:

• Saute celery in butter until tender crisp.
• Add brown rice, tuna, eggs and lemon juice. Fold in mayonnaise. Season to taste.
• Turn into shallow buttered 1 1/2 quart casserole. Top with onion rings.
• Bake at 350 for 20 minutes.