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
RICE AND TUNA PIE
Make and share this Rice and Tuna Pie recipe from Food.com.
Provided by Sueie
Categories Tuna
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Shell: Combine 2 cups rice, melted butter, 1 tablespoon onion, mjarjoram and beaten egg.
- Press into bottom and sides of lightly buttered pie dish.
- Filling: Layer can of drained and flaked tuna evenly over rice shell.
- Combine 3 beaten eggs, milk,grated cheese, onion and marjoram.
- Pour over tuna.
- Bake in moderate over for 50- 55 minutes or until knife comes out clean when inserted in centre.
CREAMY TUNA RICE
Make this Creamy Tuna Rice recipe on the stove top for a quick and easy dish of deliciousness. This tasty Creamy Tuna Rice is ready to serve in just fifteen minutes. Everyone at your table will love this easy, comforting dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 0.9503 g, Sugar 0 g, Protein 27 g
TUNA RICE
A simple but oh so tasty meal of tuna rice! Just mix canned tuna with Kewpie mayonnaise (a Japanese mayo that is delicious!) and a bit of black pepper. Spoon over rice, eat and enjoy ^_^
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 10m
Number Of Ingredients 5
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.
TUNA RICE PUFF
My sisters and I love this dish and it has been a favorite now for 30 years! I hope it brings you as much joy as it has us!
Provided by Marcy
Categories Tuna Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. (See Cook's Note.)
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt, and pepper; cook and stir for 2 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook, stirring frequently, until mixture has thickened slightly, about 3 minutes. Remove from heat.
- Whisk the egg yolks slightly in a medium bowl. Gradually pour a steady stream of the hot milk mixture into the egg yolks, whisking constantly, until you have whisked in about half of the milk mixture. Return the egg yolk mixture to the saucepan with the remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly. Remove from heat. Stir the rice, tuna, onion, and lemon juice into the milk mixture.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.
- Gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.
- Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 24.1 g, Cholesterol 117.1 mg, Fat 13.6 g, Fiber 0.5 g, Protein 20.6 g, SaturatedFat 8 g, Sodium 537.3 mg, Sugar 3.2 g
TUNA PUFF SANDWICHES
My husband and I can't get enough of this great supper sandwich. The cheese-covered tomato slices top off the mild tuna salad deliciously. Sometimes, I replace the tuna with canned salmon, ham, chicken or turkey. How could something so good be so easy?
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1/4 cup mayonnaise, green pepper, onion, mustard and Worcestershire sauce; stir in tuna. Spread over each bun half; top each with a tomato slice. Arrange sandwiches on a baking sheet., In another bowl, combine the cheese and remaining mayonnaise; spoon cheese mixture over tomato. Bake at 400° for 11-13 minutes or until topping is puffy and golden brown.
Nutrition Facts : Calories 509 calories, Fat 42g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 663mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
QUICK & EASY RICE & TUNA DISH
Make and share this Quick & Easy Rice & Tuna Dish recipe from Food.com.
Provided by William G. Crandell
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook with lid off.
- Pour water into pan and add butter.
- Heat on high until water comes to a boil.
- Then, add rice, assorted pepper, and cook on low heat until rice softens.
- Add tuna after rice softens and most water is absorbed.
- Keep an eye on the rice to tell when it is done Cool and serve.
- Great left over lunch.
TUNA PUFFS
Make and share this Tuna Puffs recipe from Food.com.
Provided by Glittergirl
Categories Tuna
Time 35m
Yield 50-75 serving(s)
Number Of Ingredients 6
Steps:
- Heat to boiling 1 cup water and 1/2 cup b utter.
- Stir in 1 cup flour and 1/4 teaspoon salt.
- Stir all together until mixture leaves pan and forms a ball (about 1 minute).
- Take off heat and cool, beat in 4 eggs, one at a time.
- Beat mixture until smooth and glossy.
- Drop by spoonfuls on ungreased cookie sheet {1/2 teaspoon batter 2 inches apart).
- Bake in 450°F oven 15-20 minutes.
- Cool and split in halves.
- Fill with tuna fish salad.
- Makes 50-75 puffs.
TUNA RICE PUFF
My sisters and I love this dish and it has been a favorite now for 30 years! I hope it brings you as much joy as it has us!
Provided by Marcy
Categories Tuna Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. (See Cook's Note.)
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt, and pepper; cook and stir for 2 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook, stirring frequently, until mixture has thickened slightly, about 3 minutes. Remove from heat.
- Whisk the egg yolks slightly in a medium bowl. Gradually pour a steady stream of the hot milk mixture into the egg yolks, whisking constantly, until you have whisked in about half of the milk mixture. Return the egg yolk mixture to the saucepan with the remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly. Remove from heat. Stir the rice, tuna, onion, and lemon juice into the milk mixture.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.
- Gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.
- Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 24.1 g, Cholesterol 117.1 mg, Fat 13.6 g, Fiber 0.5 g, Protein 20.6 g, SaturatedFat 8 g, Sodium 537.3 mg, Sugar 3.2 g
TUNA PUFF PIES
Crispy puff pastry easily shaped into cases and filled with tuna, spring onions, garlic, capers, dill and sour cream. Quantities are so easily varied in a recipe such as this one, so do add more or less sour cream, depending on how creamy you'd like your Tuna Puff Pies to be, and the appropriate amount of cayenne pepper if you want them to have some bite! Adapted from a recipe on the Simply Great Meals website.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 33m
Yield 12 Tuna Puff Pies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Drain the tuna and flake with a fork into chunky pieces.
- Cut the whole pastry sheet into 9 squares of 8cm x 8cm, and the 1/3 of a sheet into 3 squares. Arrange each pastry square into a greased muffin pan.
- Divide the tuna evenly between the 12 pastry cases, sprinkle evenly with spring onions, garlic, capers and dill; and add salt and fresh ground black pepper or cayenne pepper, to taste. Top each Tuna Puff Pie with a dollop of sour cream (YOU decide on the size of the dollop!) and sprinkle with parsley and lemon zest.
- Bake in a preheated oven at 200°C for 18 minutes.
Nutrition Facts : Calories 86.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 10.3, Sodium 215.3, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 10.8
RICE AND TUNA PIE
I have never been a fan of tuna casserole. Don't know why? I like tuna and I like noodles, just don't like them together. This recipe makes serving tuna different, but very tasty. The rice is the crust while the tuna, cheese and egg make the filling. Reheats well in a micorwave for lunch/dinner the next day.
Provided by Shirl
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Beat together eggs, onion, butter and marjoram add to rice and mix well.
- Press onto bottom and sides of lightly buttered 10 inch pie plate.
- Spread tuna evenly over rice shell.
- Combine remaining ingredients, cheese, eggs, milk, marjoram, onion, salt and pepper, pour over tuna.
- Bake 350 degree oven for 50-55 minutes.
- Garnish with pimentos if desired.
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