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Showing posts with the label tuna

Poke Bowl Recipes

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How to make your own basic Poke Bowl 1. Choose a base: Brown rice, coconut jasmine rice, white sushi rice, soba noodles, or leafy greens 2. Choose a protein: The foundation of poke is best-quality fresh raw fish. Cut the fillet lengthwise, working against the grain, into ½" strips. Then cut the strips crosswise into ½" pieces. If you can’t get stellar fish, tofu or cooked shrimp are good alts. We like ahi tuna, fluke, hamachi, salmon, tofu, or shrimp. 3. Choose a dressing: The fattier and firmer the fish, the more aggressive the dressing can be. Delicately flavored fish, like fluke, should be dressed simply. Ponzu, shoyu, gochujang, and spicy black bean paste are great bases to work with. 4. Add the fun stuff: Hit at least three of these categories to achieve textural contrast, depth, and balance. Fresh Fruits & Veg: Sliced avocado, bean sprouts, shelled edamame, or shaved radish Nuts, Seeds & Spices: Macadamia nuts, skin-on roasted peanuts, toasted sesame s

Tuna Salads

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Mediterranean tuna salad 1 baby cos lettuce, leaves torn 200g red grape tomatoes, halved 1 small red onion, halved, thinly sliced 1 Lebanese cucumber, cut into 2cm cubes 1 green capsicum, cut into 2cm cubes 2/3 cup feta 2/3 cup pitted kalamata olives 2 tablespoons chopped fresh oregano 2 x 185g cans tuna in oil 1/4 cup red wine vinegar crusty bread, to serve METHOD Place lettuce, tomatoes, onion, cucumber, capsicum, feta, olives and oregano in a large bowl. Add tuna (undrained). Drizzle with vinegar. Season with pepper. Toss gently to combine. Serve. Classic Nicoise Salad Ingredients 1 pound red-skinned potatoes, sliced 1/3 inch thick salt 2 tablespoons dry white wine 10 ounces haricots verts or thin green beans, trimmed 4 large eggs 1/4 cup white wine vinegar 1/2 shallot, minced (about 2 tablespoons) 2 tablespoons dijon mustard 1 tablespoon chopped fresh thyme Freshly ground pepper 3/4 cup extra-virgin olive oil 8 cherry tomatoes or small cocktail tomatoes, halved or quartered 1 h

Cheesy Tuna Pasta Bake

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INGREDIENTS 200g corn kernels 3 tomatoes, cubed 2 tins tuna in brine 600g rigatoni 50g butter 50g plain flour 600ml milk 250g strong cheddar, grated large handful chopped parsley Method Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese. Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Mouth-Watering Quick Grilling Recipes

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Open-Face Grilled Eggplant Sandwiches Ingredients Eight 1/2-inch-thick slices of peasant bread Extra-virgin olive oil, for brushing One 1 1/4-pound eggplant, sliced crosswise 1 inch thick Salt and freshly ground black pepper 4 plum tomatoes, sliced crosswise 1/4 inch thick 1/2 pound buffalo mozzarella, sliced 1/4 inch thick 8 large basil leaves, torn Coarse sea salt Method Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter. Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer. Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve. Grilled Tuna with Smoked-Almond Romesco Sauc