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
HELP-YOURSELF TUNA RICE SALAD
Ideal for busy households, this hearty salad keeps well in the fridge for up to three days, ready to be spooned into a bowl whenever you're peckish
Provided by Good Food team
Categories Lunch, Side dish, Snack
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 328 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.22 milligram of sodium
EASY TUNA PATTIES
These crispy tuna patties are paleo, gluten-free, and keto. They contain no breadcrumbs. Easy, affordable and delicious, it's the perfect weeknight dinner!
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to the "keep warm" setting (150-170 degrees F).
- In a medium bowl, use a fork to mix together the tuna, mayonnaise, Dijon mustard, minced garlic, eggs, kosher salt, black pepper, and parsley.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Measuring 1/4 cup of the mixture for each cake, fry the patties until golden brown, about 3 minutes per side.
- Fry 4 patties at a time, keeping the cooked tuna cakes in a warm oven while you fry the second batch.
- Serve immediately.
Nutrition Facts : ServingSize 2 patties, Calories 223 kcal, Carbohydrate 1 g, Protein 19 g, Fat 15 g, SaturatedFat 3 g, Sodium 598 mg
TUNA CAKES
High-quality canned and jarred tuna in olive oil lends fresh-from-the-sea flavor to these cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.
- Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.
- In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs.
EASY TUNA PATTIES
These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich.
Provided by Phyllis Spencer Brixey
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
- Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 13.9 g, Cholesterol 124.6 mg, Fat 15.5 g, Fiber 0.8 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 408.7 mg, Sugar 1.2 g
25+ EASY LEFTOVER RICE RECIPES (+TUNA RICE SALAD)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 29m
Number Of Ingredients 10
Steps:
- Mix everything together.
- Cover with plastic wrap and refrigerate.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
SPICY TUNA CRISPY RICE CAKES
Steps:
- Gently dice the ahi, then adding the rest of the ingredients to the tuna and mixing well.
- Place in the refrigerator for 15-20 minutes.
- Rinse the rice well, then combine the rice and 2 cups of water in a medium pot.
- Bring to a boil then reduce the heat to low and cover.
- Cook for 15 minutes, then remove from the heat, keep the rice covered away from the heat for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and microwave for 30 seconds.
- Place the cooked rice in a glass bowl and add the vinegar mixture to the rice, combining well.
- Allow the rice to cool, then tightly form into small rectangles.
- Cook them lightly on each side in a skillet over medium heat with 1 tbsp of sesame oil.
- Remove from the skillet and dip the rice cakes into the soy sauce.
- Cook the rice cakes for an additional 2-3 minutes in 1 tbsp sesame oil on each side or until crisp and golden brown.
- Remove from the skillet and top with the spicy tuna, then garnish with additional chopped chives.
Nutrition Facts : Calories 123 kcal, Carbohydrate 14 g, Protein 5 g, Fat 4 g, Cholesterol 7 mg, Sodium 612 mg, Sugar 1 g, ServingSize 1 serving
BUTTERY TUNA RICE MUFFINS
Buttery Tuna Rice Muffins are a healthy and delicious recipe perfect for a quick 30 minute weeknight dinner. Tuna cakes are made in muffin tins with brown rice, sharp cheddar cheese a savory lemon butter sauce for amazing flavor.
Provided by The Creative Bite
Categories Main Dishes
Time 28m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°.
- In a medium bowl, combine all of the tuna muffin ingredients, mixing until well combined.
- Divide the mixture evenly between 6 greased muffin cups. Bake at 375° for 16-18 minutes until lightly golden brown on the top. Finish them under the broiler for a couple minutes if you want a crispier top.
- Meanwhile, in a small bowl, combine all of the Lemon Butter Sauce ingredients.
- Top the cooked tuna muffins with lemon butter sauce and enjoy!
TUNA RICE CAKES
Make and share this Tuna Rice Cakes recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 20m
Yield 6 patties
Number Of Ingredients 7
Steps:
- Thaw peas.
- Place rice in a large mixing bowl Drain tuna and add to rice with the egg, soy sauce, peas and flour.
- Mix to combine.
- Shape mixture in to 6 patties.
- Heat oil in skillet, cook patties in batches for approx five minutes each side.
- * edit* I have recently made this by just putting the whole mixture in a skillet (rather than in 'cakes')and browning both sides, very tasty. Eve
EASY TUNA CAKES
Make and share this Easy Tuna Cakes recipe from Food.com.
Provided by Princess Pea
Categories Lunch/Snacks
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
- Divide mixture into eight portions; shape into 2-inch balls.
- Roll balls in remaining bread crumbs.
- Flatten to 1/2 inch thickness.
- In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.
TUNA RICE CAKES
From Small Fry, Inspiration for Cooking with Kids by Susie Cameron and Katrina Crook. Kids can help mix it all up!
Provided by BonnieD Oz
Categories Lunch/Snacks
Time 25m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Combine rice, onion, lemon juice, curry powder, tuna, eggs and parsley in a large bowl. Mix with hands and shape to form patties.
- Fry in oil on each side until golden.
- Drain on paper towel.
- Serve with a salad or cut-up raw vegetables.
Nutrition Facts : Calories 93, Fat 4, SaturatedFat 0.8, Cholesterol 39, Sodium 21.3, Carbohydrate 5.7, Fiber 0.3, Sugar 0.5, Protein 8
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- Line a rimmed quarter sheet pan with plastic wrap, leaving 2 inches of overhang on all sides. Place rice in a large bowl. Stir together rice vinegar, sugar, and salt in a small bowl until salt is dissolved. Drizzle over rice; gently fold together. Lightly pack rice into a 1-cup dry measuring cup; invert onto prepared pan. Repeat with remaining rice, creating 2 rows of 3. Moisten hands slightly; gently press rice into an even layer. Place another piece of plastic wrap directly on surface of rice; press firmly into a compact, even layer (1/2 inch to 5/8 inch thick). Fold overhanging plastic wrap over top, gently pressing on top and smoothing outer edges. Chill 8 hours or overnight.
- Preheat oven to 475°F with oven racks in middle and lower third of oven. Remove baking sheet from refrigerator. Unwrap plastic wrap, and remove top piece on rice; invert rice onto a work surface. Remove plastic wrap from back. Cut into about 56 (1 1/2- x 1-inch) pieces. (For clean slices, dip knife into warm water, and wipe clean often.) Lightly coat top of rice pieces with cooking spray. Brush 2 rimmed baking sheets evenly with oil. Place 28 rice pieces, cooking spray–coated sides down, on each oiled baking sheet. Bake in preheated oven until crisp and lightly golden, 14 to 20 minutes. Flip and top immediately.
TUNA RICE CAKES - FOOD TO LOVE
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Cuisine Modern New ZealandCategory Workday Lunches, Brunch, Midweek DinnerServings 6Total Time 50 mins
- Add onion; cook, stirring, 3 minutes, or until just soft. Add rice; cook, stirring, 1 minute, or until rice is well coated in mixture and looks transparent.
- Add stock and tomato; bring to the boil. Reduce heat to low. Cover; simmer 12-15 minutes, or until rice is just cooked. Add spinach, peas and tuna; cook, stirring, until spinach wilts.
- Transfer mixture to a large baking tray; spread evenly. Chill 1 hour, or until rice is cold and firm.
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- Dried Fruit, Savory. Spread Miyoko’s plain cream cheese over the rice cake and top with dried cranberries.
- Hummus. Spread savory hummus over the rice cake then top with cucumber slices. Drizzle with garlic infused olive oil, if desired.
- Tuna. Mix tuna and Sir Kensington’s Mayo, then spread on top of the rice cake. Add diced celery, if desired.
- PBJ. Make a traditional PBJ sandwich, using rice cakes as the “bread.” We love Crofter’s Organic jam (or anything local/homemade). By the way, THIS Raspberry Chia Jam and THIS Blueberry Chia Seed Jam are my recipes and they rock!
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- Chop tuna into tiny squares. In a small bowl, mix the tuna gently with the sesame oil, gochujang, kewpie mayo, and lime juice. Cover with saran wrap and set in the fridge.
- Lay rice out onto a baking sheet and level it out, forming a tight flat surface. Punch the rice out with a cookie cutter.
- In a large frying pan, heat the grapeseed oil (enough to fry the cakes in, a little less than ¼ inch high). Fry the rice cake patties until they are brown on each side, about 3-4 minutes, then set aside on a serving dish. Form Quenelles with the tuna mixture (use two spoons and scoop the tuna forming an oblong shape with it), and top the crispy rice cakes. Top with togarashi, black sesame seeds, and/or green onion to garnish.
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