Tuna Rice Loaf Food

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.

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 LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
• Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.

TUNA RICE LOAF

Steps:

• Cook the riuce in boiling water until tender, drain thoroughly.
• Gently fry the onion and curry powder in butter until softened, add the celery and cook another minute.
• Sprinkle in the flour, stir for a minute or two and then gradually stir in the milk and cook, stirring until boiling.
• Add the fruit chutney, tuna, salt, nutmeg, rice & parsley. Remove from heat & slowly stir in the eggs.
• Turn into a 23cm x 12cm loaf tin, lined with aluminium foil, smooth top & sprinkle with the cheese.
• Bake at 180.C for 35-45 mins or until browned, remove from oven and leave for about 5 mins before turning out.

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.

ALMOST TUNA LOAF

Steps:

• Soak almonds in water for at least 8 hours and sunflower seeds for 6 hours.
• Drain almonds and sunflower seeds. Grate carrot and celery in a food processor. Add the onion, parsley, lemon juice, olive oil, and seasonings and process until desired consistency. Remove the mixture from the food processor bowl and form it into a loaf. Using a loaf pan makes this easier. Cover the loaf with plastic wrap and let rest for at least 1 hour so that the flavors to mingle.
• Serve on a bed of leaf lettuce, sprinkled with scallions and accompanied by the vegetable slices, if using.

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.

CREAM CHEESE TUNA LOAF

Steps:

• Beat with mixer in a large bowl, cream cheese, eggs, dried dill weed, salt and pepper.
• In another bowl, add two cubes dried bread cubes and 1 cup milk. Stir around. Set aside.
• Add tuna. Break tuna apart with a fork while adding. Mix.
• Add balance of seasoned bread cubes and the soaked break cubes.
• Stir with spatula until mixed.
• Add vegetable oil and mix.
• Preheat oven 350*.
• Spray Pam in a large loaf pan.
• Pour loaf ingredients and smooth out.
• Sprinkle paprika on the top.
• Bake 1 hour or until top springs back to the touch.
• Let cool at least 10-15 minutes.
• Note: I used my spiced croutons which have chili powder and cumin. and butter. You might like to use thyme or sage along with the dill weed.
• This keeps well.
• You may serve with tartar sauce, cream gravy, ketchup, chili sauce or mayo or miracle whip on a sandwich.

TUNA RICE

Steps:

• In a non-stick pan, head oil and splutter mustard seeds.
• Add cumin seeds and curry leaves, roast for a few seconds.
• Add the onions, green chillies and salt, cook till onion is done.
• Add the ginger, garlic and tomato and cook again till the tomatoes become totally cooked.
• Add the turmeric, chili, coriander, pepper and garam masala powders and mix well.
• Roast them till a nice smell comes.
• Add the tomato paste and mix well.
• Add the tuna, and mix well.
• Leave to cook for 3-5 minutes or till tuna is done.
• Add the cooked rice after that and mix very well, till the whole rice becomes the color of the tuna mixture.
• Close the lid and leave the rice for a couple of minutes on low flame.
• Serve hot with raita, pickle and fried chicken.

TUNA WITH RICE PILAF

Steps:

• Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice.
• Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice.
• Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm.
• Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.

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.

TUNA LOAF

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir together tuna, breadcrumbs, egg, bell pepper, and onion. Then add milk, Worcestershire sauce and Tobasco, and salt and pepper, mixing with your hands.
• Pack ingredients into a large, greased loaf pan.
• Bake about 45-50 minutes, until top is golden brown and center is thoroughly cooked. Allow to cool about 10 minutes before slicing and serving. Enjoy!

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.