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Post by :fitzmorris
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :1247
Click below to download : Fishandseafood - Tuna - Rice And Tuna (Format : PDF)
Fishandseafood - Tuna - Rice And Tuna
1 cup uncooked rice1 can (10 oz.) condensed cream of celery soup
1/4 cup water
1 can (7 oz.) solid white or chunk light tuna, drained and broken into chunks
1/2 cup (approximately) frozen peas
pinch or 2 of dried dill
Cook rice as per package directions.
While rice is cooking, combine celery soup, water, tuna, dill and peas in a small pot.
Heat over medium-high heat until bubbly; reduce heat to medium and cook until heated through. Stir frequently. Don't let this get too hot as it will get too thin.
When rice is done, so is the sauce. Spread rice on plate and cover with sauce.
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1/2 new potatoes, quartered 1/4 cup chopped fresh parsley 1/4 cup pitted Nicoise olives 1/2 onion, thinly sliced 1 can tuna, drained 1/2 pound mixed salad greens - washed, trimmed and blanched 1 cup lemon vinaigrette 3 hard-cooked eggs, quartered 3 Roma tomatoes 1 tablespoon capers 4 anchovy filets In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.
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Heat oven to 350 degree. Place your tuna steaks (3/4 to 1" thick) in oven and bake for 12-15 minutes. The color of the fish will be a uniform color throughout when cooked. Cool and break up into pieces for your salad.
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