Rainbow Rice And Tuna Recipes

TUNA MAYO RICE BOWL

Steps:

• In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
• Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.

RAINBOW RICE

Steps:

• Chop peppers and onions into small pieces. Saute peppers and onions in olive oil and season with garlic and black pepper. Add mushrooms and olives to the mix. Slow cook 1 cup of rice with water according to package instructions. When done add peppers, mushrooms, onions and olives.

TUNA AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.

RAINBOW RICE AND TUNA

Steps:

• Melt one tablespoon of butter in a 1 quart saucepan, add rice and stir until all the grains are coated.
• Add the chicken broth to the rice, cover and place pan over a stove burner with a very low flame. (total heating time will be 15 minutes, followed by at least 5 minutes standing time).
• After the rice has cooked for 15 minutes, turn off the flame under the rice, but do NOT remove the cover.
• Melt one tablespoon of butter in a frying pan; heat the onion and bell peppers until soft. Add the lemon juice and the drained can of tuna.
• Heat mixture for an additional 3 to 5 minutes or until the tuna is warmed.
• Remove the cover on the rice and stir in the heated onion, bell pepper and tuna mixture and serve. Salt and pepper to taste.