TUNA SOUP
Tuna soup also known as tuna chowder is an easy inexpensive gluten free lunch or dinner.
Provided by Lynn Walls
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Heat oil and butter in a pot.
- Add onion and cook over medium low heat until onion is tender and lightly browned.
- Add garlic and cook for 1 minute.
- Add salt, pepper, broth, and potatoes.
- Bring to a light boil.
- Cook, stirring often until potatoes are tender. About 12 minutes.
- Once potatoes are tender stir in milk, half and half, tuna, and corn.
- Reduce heat to low and cook for 5 minutes or until corn is tender and soup is completely heated
- Serve and enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 15 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1033 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
AHI TUNA
Steps:
- Preheat grill.
- Place tuna in a glass bowl. Combine rest of ingredients and pour over the tuna. Marinate tuna for at least 1 hour.
- Place directly on hot grill for 1 minute or until desired doneness.
TUNA CHOWDER (FRESH AND FAST)
This recipe came from the National Fisheries Institute--it is a favorite among them. My family loves it too.
Provided by southern chef in lo
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix broth with 1 cup of water in saucepan. add potatoes and bring to a boil over high heat; reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes are fork tender.
- Remove the cooked potatoes from broth, reserving the liquid. Puree cooked potatoes with 1/4 cup of broth. Add tuna, vegetables, seasonings, and pureed potatoes. Cover and heat to simmer for 8 to 10 minutes, until the fish flakes easily when tested with a fork.
- Stir in the milk; heat to serving temperature (do NOT boil). Sprinkle with parsley just before serving.
Nutrition Facts : Calories 214.1, Fat 1.6, SaturatedFat 0.6, Cholesterol 45.8, Sodium 342.6, Carbohydrate 16.6, Fiber 2.4, Sugar 4, Protein 32.3
AHI TUNA WITH VEGETABLE STIR-FRY
I've had this recipe at the Canoe House Restaurant and it is wonderful. Here's a little bit about the dish and the restaurant. At the Mauna Lani Bay Hotel on Hawaii's Kohala coast, CanoeHouse chef Pat Saito uses ono steaks (a type of mackerel) for this dish. Ahi tuna, which is easier to find, makes a good substitute. Saito serves the fish with wasabi-laced mashed potatoes.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
- Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
- Season to taste with salt and pepper.
- Transfer vegetable mixture to medium bowl.
- To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
- Boil until sauce thickens, whisking occasionally, about 3 minutes.
- Season with salt and pepper.
- Keep warm.
- Sprinkle tuna with salt and pepper.
- Heat remaining 3 tablespoons oil in another large skillet over high heat.
- Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
- Transfer to small baking sheet.
- Repeat with remaining tuna.
- Divide vegetables among 6 plates.
- Top with tuna.
- Ladle sauce around tuna.
- Sprinkle with sesame seeds, if desired.
Nutrition Facts : Calories 476.3, Fat 29, SaturatedFat 8.9, Cholesterol 85.8, Sodium 1002.9, Carbohydrate 10.6, Fiber 2.3, Sugar 3.6, Protein 42.4
AHI POKE BASIC
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
Provided by Josh Chan
Categories Appetizers and Snacks Seafood
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g
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