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Tuna rice

Tuna rice

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Finely chop the garlic and onion. Cook for 5 minutes in 4 tablespoons oil. Add the chopped tuna and leave for another 2-3 minutes, stirring constantly. Pour half a glass of wine, let it evaporate then add the broth, salt, pepper and leave on medium heat for 10 minutes.

Meanwhile, boil the rice. When it is cooked, pour it over the sauce and let it simmer for another 5 minutes, adding a little hot water. Salt if necessary.

Salad with rice, vegetables and tuna

Tuna salads are perhaps the most beloved fish salads precisely because canned tuna can be found everywhere at an affordable price. Of course, you can also try it with hake, mackerel or herring fillets, provided it is in its own juice, not in tomato sauce.

  • 100g of rice
  • 150g Mexican mixture
  • 1 canning small tuna pieces
  • 1 small red onion
  • a few olives
  • salt, pepper, olive oil, lemon juice

Boil the rice in water with a little salt, then strain it under a stream of cold water. We do the same with vegetables. Drain the tuna from the water (if you buy it in oil, leave it like this and don't add oil to the salad).
Finely chop the onion.
Mix the ingredients, season with salt and pepper and add a little more lemon juice.
Servim. If you have patience, let it sit for 10 minutes to penetrate the ingredients.
It's very good, the husband ate the neck with potatoes but he couldn't help but taste it :)).

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How to cook rice for tuna rice

For starters, you need to wash the rice well and put it to boil, in a pot with two liters of water, and a little salt. The rice is left to boil for about 15 minutes, and after it has boiled, you will drain it in a sieve and pass it under a stream of cold water. This way, the rice grains will not stick together.

How to cook vegetables for tuna rice

While the rice is boiling, you can cut the onion into small pieces, wash the zucchini and cut it into medium-sized pieces. After you have prepared the vegetables, you will drain the canned tuna and put it in a pan with olive oil. Then add the onion and zucchini, and sauté all the ingredients until the vegetables are soft.

After you harden the tuna and vegetables, you can add the boiled rice and mix everything well. Then leave the food on the fire for another 2-3 minutes, and at the end season everything with salt and pepper to taste.

This tuna and zucchini rice recipe is perfect for lunch or dinner, and if you want to cook for more people, you can double the quantities in the list of ingredients.

If you don't want to use zucchini for this recipe, you can always replace this ingredient with other equally healthy vegetables, such as mushrooms or peas, whether they are fresh or canned. Moreover, for the tuna rice recipe you can use any type of rice you have at hand in the pantry, whether it's with round beans or basmati. We hope that we convinced you to prepare our tuna rice recipe, so beneficial and filling!

The next day we prepare tone paste.

With this composition we fill the peppers and place them in well sterilized jars.

We put oil in each jar until it covers very well, there should be nothing left uncovered.
Put the lids on, label and keep in a cool place.
They are perfect to eat after a month and, properly prepared, they can last up to a year in the pantry. Enjoy!

* They can also be sterilized for maximum safety. Screw the lids tightly. Place the jars with the lids facing up in a pot in which you have placed a kitchen towel. Cover with water with one finger. From the moment it starts to boil, leave it for another 15 minutes on low-medium heat, turn off the heat and leave it to cool until the next day.

If you tried the recipe, take a picture of it and send it with your name to [email protected] and I will attach it at the end of the post!

The recipe tried by Elena Bite. It turned out great, thank you.

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Tuna sticks with recycled rice

Often part of the steamed rice that we eat instead of bread along with the sauce dishes remains uneaten. You can & # 8220recycle & # 8221 this remaining rice and get some tuna meatballs that I really liked. I am very happy that I found a way to use it in a very tasty dish.
You can also try the Romanian pilaf, but it must not be juicy, you must lower it well over low heat and on a hob so that it does not smoke.

1 or 1 + 1/2 cup of remaining steamed rice
4 tablespoons grated cheese
2 eggs
1 tablespoon breadcrumbs
1 small bunch of parsley
rosemary a few threads or 1 teaspoon grated dry and ground
freshly ground pepper
2 tablespoons oil
1 canning tone
breadcrumbs for rolling sticks
frying oil

1. On a bowl, drain the canned tuna pieces in a sieve.
2. Put in another large bowl the steamed rice left uneaten.

3. Grate the cheese and add it over the rice.

4. Add whole eggs

5. Add finely chopped greens and oil. Homogenize by stirring with a spoon.

6. Then sprinkle 1 tablespoon of breadcrumbs and drained tuna of canned brine. I prefer it in pieces, even if it crumbles in the composition. It is tastier and of better quality.

Knead everything by hand. You will get a slightly sticky composition.

7. In a very small saucepan (diameter 12-15 cm is mine) put a lot of oil, enough to cover the sticks well when you fry them. Heat the oil, on the eye of the lowest stove, at medium temperature, try with a grain of rice if it sizzles, it means that it is hot enough. Minimize fire.
8. Meanwhile, place the breadcrumbs on a flat plate. Form by hand (possibly very slightly moistened with water) rice sticks about 5-6 cm long and maximum 2 cm thick. Roll them on all sides with breadcrumbs.

9. Put them along the horns of a fork, and dip their sticks in hot oil, without crowding them. Enter about 6 in a series.

When they are browned on one side, you brown them on the other side in case they have not already turned on their own, they fry quite quickly.
10. Take them out with a fork or foamer, in a plate with a paper towel placed in two layers and let them drain even if they do not absorb much oil.

You eat them hot. Because they are with tuna, we ate them with a lemon sauce / emulsion according to the recipe here.
May it be useful to you!

In order for the stevia recipe with rice to have an absolutely delicious taste, the secret is to prepare the stevia leaves. It all starts with thorough washing of stevia, leaf by leaf. Then the stevia leaves should be scalded in boiling water for 2-3 minutes. Onions and bell peppers should be well hardened in oil and only then add over them the scalded stevia, along with rice, tomato juice, a few spices and a little time to blend together in the oven. The wait will be worth it, because the stevia food with rice will be really delicious and will definitely be to your taste. Let's see, now, the preparation steps!

Before you start preparing the ingredients, we recommend that you preheat the oven to 180 degrees Celsius for when you need to put the stevia food with rice in the oven.

How to prepare stevia leaves

Boil a large saucepan with 2 liters of water and a pinch of salt. In the meantime, wash the stevia leaves well and remove the sticky ribs. When the water boils, scald the stevia in water for 2-3 minutes. It should not boil, but just soften. Then drain the stevia leaves from the boiled water and rinse them under a stream of cold water. Then chop the stevia finely with a knife, small enough so that you no longer have whole, long leaves.

How to prepare vegetables for stevia food

Peel the onion and bell pepper, wash them well and chop them into small cubes. Do the same with the garlic. In a large saucepan, sauté the vegetables for 3-4 minutes in hot oil until the onion becomes translucent. Stir the vegetables from time to time in the pan so that they do not burn.

How to cook stevia food

When the vegetables have hardened enough, add the tomato juice over them, along with the stevia leaves and the well-washed rice. Then pour a glass of water over the stevia dish with rice, add the paprika, then sprinkle with salt and pepper to taste.

After you have seasoned the mixture well, put the pan in the oven so that the rice swells and cooks properly. In about 30 minutes, the stevia dish with rice is ready to be served. How do you serve it? Along with a portion of traditional Romanian polenta or slices of toast.

We hope you enjoyed our rice stevia recipe and that you will try it too when you feel like a light and healthy dish. And if you have a few stevia leaves left, you can also try to make a stevia soup with egg and cream rags, a food that is just as filling and tasty!

Tuna fillets in sesame crust, with vegetables and rice! You can use any other fish, the result is delicious!

Specialists recommend that we include fish in the diet every week, an extremely healthy food that is easy to prepare, if you use our tricks! How do you prepare the best tuna in sesame crust with vegetables and rice? Extremely simple and fast, with just a few ingredients!

Tuna in sesame crust with vegetable garnish

Experts recommend that we include weekly fish diet, an extremely healthy food and easy to prepare, if you use our tricks! How do you prepare the best tuna & icircn sesame crust with vegetables and rice? Extremely simple and fast, with just a few ingredients!

Whether you want to prepare a quick and easy meal, or you just want to try a really tasty recipe, the tuna fillet & sesame crust goes wonderfully served especially with a garnish of rice and grilled vegetables. .

A fast, low-calorie meal that can be served at any time of the day! You can also use this recipe to prepare salmon fillets with rice and vegetables or fillets from any other fish!

To prepare the recipe for tuna fillets & sesame crust with rice and grilled vegetables you will need a few ingredients:

  • sliced ​​tuna fillets (or salmon, novac, cod, hake or other fish of your choice)
  • basmati rice
  • sesame
  • lăm & acircie
  • vegetables to taste (beans, carrots, peppers, cherry tomatoes, leeks, squash or any other vegetables you want)
  • salt and pepper

How do we prepare the recipe for tuna fillets & sesame crust with rice and grilled vegetables?

Extremely simple and fast, especially since we chose to resort to the trick used by the contestants from the show & bdquoChefi to knives & rdquo and to cook everything & icircntro Regis Stone Griddle Pan, which gives us full flavor!

Put a few tablespoons of sesame seeds in the pan and mix together until the seeds turn slightly yellow. We then turn them over on an aluminum foil and put the pan back on the heat. The tuna fillet (or any other fish of your choice) is cut into slices, rolled in browned sesame and then put in a frying pan for cooking. We take care to add salt and pepper to taste and turn the meat, leaving it to cook until we get a nice color of tuna.

I also strained a few green bean pods in the same pan, but everyone can choose what other vegetables they want (carrots, capsicum, cherry tomatoes, leeks, zucchini, etc.). Because we chose to use one Regis Stone Griddle Pan, the vegetables were made like a regular grill, keeping their shape intact, vivid color and nutrients.

In the meantime, I boiled the basmati rice in a pot, according to the instructions on the package (one measure of rice to two of water and a pinch of salt).

When everything is ready, place the ingredients nicely on the plate, squeeze some lemon juice over the fish and enjoy to the fullest! The great advantage of this recipe for tuna fillets & icircn sesame crust with vegetables and rice is that it can be easily adapted, & icircn according to preferences. You can choose another fish fillet or other ingredients, because success is guaranteed.

You have certainly noticed that I have not used oil at all and yet the fish and vegetables were cooked nicely and handsome, without too much hassle. Pan Regis Stone Griddle Pan It has a special, non-stick coating, which gives the effect of hot stone and prevents sticking even when you do not use butter or oil. The ingredients & icircsi keep not only the vivid color, but also the nutrients.

Pans from Regis Stone range they have a stainless steel base, which allows even distribution so that the cooking becomes a flower in the ear! In addition, these products are much more resistant to scratches and more durable than ceramic pans!

Tuna Rice

1. Heat the oil in a large pan over medium heat.

2. Cook the onion and garlic for 2-3 minutes, until soft. Add curry paste and turmeric, and boil for 1 minute. Add bell peppers, curry leaves and Basmati rice and mix to combine. Add lemon juice and vegetable broth, then simmer.

3. Cover, reduce heat and simmer for 10 minutes or until liquid is absorbed. Add tuna and green beans and mix.

4. Serve with mango chutney and pickles.

You have to see it too.

Video: Σαλάτα με Τόνο, Ρύζι u0026 Φακές. Άκης Πετρετζίκης


  1. Amblaoibh

    It's good when so!

  2. Mohn

    It is obvious in my opinion. I found the answer to your question in

  3. Mazut

    Surely he is not right

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