Tuna With Rice Pilaf Recipes

TUNA RICE PILAF

Steps:

• Note: Either fresh or frozen vegetables can be used.
• Drain tuna, if using canned.
• Defrost vegetables under cool running water, if using frozen vegetables. Chop into bite-sized pieces.
• Spray medium saucepan with cooking spray. Saute rice and onions over medium-high heat until rice is golden and onion is soft.
• Stir in pepper, dill, and water.
• Bring to a boil. Cover, reduce heat, and simmer about 15 minutes or until rice is almost tender but not all liquid is absorbed.
• Add vegetables. Cook 5 minuts or until tender.
• Add tuna and 1/2 cup of the cheese, stirring to blend.
• Serve topped with remaining cheese.

SEARED TUNA WITH WASABI-COCONUT SAUCE AND ROASTED-PEPPER RICE PILAF

Steps:

• 1. Make white rice according to the directions on the package . . . Set aside . . .
• 2. Roast the red pepper. (To do this, remove the burner on a gas stove and hold the pepper with tongs over the open flame until its skin blackens - and open your windows to let out the fumes. If you don't have a gas stove, fire up your broiler, cut the pepper in half, and place it skin-side up on a cookie sheet under the broiler. Once the skin is black, let it cool.) Set aside . . .
• 3. Add a tablespoon or two of olive oil to a pan, and sauté spinach with a little fresh minced garlic and some white wine vinegar . . .
• 4. Towel-dry cooked spinach (so that when you add it to the rice, the moisture in the cooked spinach doesn't make the rice sticky) . . . set aside to let the spinach dry further . . .
• 5. Cut up the roasted red pepper into bite-sized pieces and add to rice . . .
• 6. Add spinach to the rice and fluff the rice, mixing the red pepper, rice, and spinach into an attractive pilaf . . . set aside . . . on a low burner if you'd like to keep it warm . . .keep an eye on it so it doesn't overcook or scorch . . .
• 7. Pour about 1/4 cup of coconut milk into a sauté pan . . .
• 8. Add equal parts sugar and wasabi powder (around two or three tablespoons each . . . whatever your taste) to the coconut milk as you gradually increase heat to allow the sugar and wasabi to melt into the coconut milk . . . be careful not to scorch . . . set aside . . . over low heat to keep warm . . . careful not to let the sauce break up . . . not too much heat . . .
• 9. Over high heat . . . in a cast-iron skillet . . . with a touch of olive oil if you like . . . pan-sear the tuna . . . rare . . . or to your liking . . .
• 10. Put the rice pilaf onto a plate . . . put the tuna on top of the rice . . . and ladle some of the wasabi-coconut sauce over the tuna . . . shredded coconut makes a nice garnish on this one . . . as does parsley.

TUNA PILAF

Steps:

• In a large skillet, combine spanish rice mix, water, worcestershire sauce, and butter. Bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add frozen vegetables and tuna. Cover and cook 8 minutes longer.

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.