HARD TIMES CREAMED TUNA
Times were tough for my newly divorced mom in the 70's. I remember eating creamed tuna on toast with a green salad on the side at least weekly. It was one of my favorite meals, and I had no idea we were eating it out of necessity. Times aren't so tough now, but I still make this about once a month. It's great when you're in a hurry, or have limited supplies on hand. My kids love it too!
Provided by holly
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
- Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
- Ladle tuna mixture over toasted bread to serve.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 19.9 g, Cholesterol 32 mg, Fat 8.7 g, Fiber 0.7 g, Protein 13.4 g, SaturatedFat 5.1 g, Sodium 303.2 mg, Sugar 5.4 g
TUNA STEAK WITH RED WINE SAUCE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes.
- Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems.
- Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs.
- Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.
BRAISED QUAIL WITH WHITE WINE
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Wipe the quail dry with paper towels and set aside.
- Preheat oven to 350 degrees.
- Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.
- Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
- Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.
Nutrition Facts : @context http, Calories 1116, UnsaturatedFat 42 grams, Carbohydrate 58 grams, Fat 66 grams, Fiber 9 grams, Protein 61 grams, SaturatedFat 18 grams, Sodium 1183 milligrams, Sugar 9 grams, TransFat 0 grams
WINE-BRAISED BRISKET
When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 3h45m
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees. Generously season brisket with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Sear brisket until browned, 4 to 5 minutes a side; transfer to a plate. Drain fat from pot and discard. Reduce heat to medium; add remaining 2 tablespoons oil, shallots, garlic, and potato starch and cook, stirring, 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add broth, mustard, zest, and thyme; bring to a boil. Add meat and any accumulated juices. Cover and transfer to oven; cook 2 hours, 15 minutes.
- Flip meat over; add vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If you're saving it for the next day, let cool, then cover and refrigerate overnight. Reheat, covered, in a 350 degrees oven until warmed through, about 40 minutes.)
- Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper. Slice brisket against the grain and serve, with vegetables and sauce.
More about "braised tuna in white wine recipes"
WINE POACHED TUNA - LIVING WELL KITCHEN
From blog.memeinge.com
Reviews 18Category EntreeCuisine MediterraneanTotal Time 35 mins
- Bring 4 cups water to a boil in a saucepan and add green or wax beans. Boil for 3 minutes. Drain and run cold water to cool. Let cool while cooking the tuna.
- Add the water, wine, garlic clove, salt, parsley, and dill {or thyme} to a saucepan that is large enough to fit the tuna in one layer {you can use the same saucepan you used for cooking the green beans for less clean-up}.
- Remove & discard the herbs and garlic clove from the poaching liquid. Turn the heat to high and boil to reduce the liquid to about 1/3 cup. {This should take about 5-8 minutes, giving you enough time to make the white bean puree}.
- Meanwhile, add the white beans, parsley, olive oil, lemon juice, garlic, salt, and cayenne pepper to a mini food processor.
SICILIAN-STYLE FISH STEW RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
CREAMED TUNA ON TOAST - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
TUNA CHOPS WITH LEMON CREAM SAUCE RECIPE - THE …
From thespruceeats.com
WHITE WINE BRAISED SHORT RIBS WITH BUTTERED MUSHROOM CREAM …
From halfbakedharvest.com
TUNA RECIPES
From allrecipes.com
10 BEST BAKED FISH WHITE WINE RECIPES | YUMMLY
From yummly.com
SHOULD WE BE EATING BLUEFIN TUNA? - LOS ANGELES TIMES
From latimes.com
JAPANESE SIMMERED FISH (SAKANA NO NITSUKE) RECIPE - THE SPRUCE …
From thespruceeats.com
YOU DON’T ALWAYS NEED A RECIPE - THE NEW YORK TIMES
From nytimes.com
BRAISED TUNA - RECIPE FLOW
From recipeflow.com
OVEN BAKED TUNA IN WHITE WINE - MAGIC SKILLET
From magicskillet.com
GREAT RECIPES FOR LEFTOVER WHITE WINE - FOOD & WINE
From foodandwine.com
MYFAVORITECOOKBOOK — BRAISED TUNA IN WHITE WINE
From myfavoritecookbook.com
FISH WITH WHITE WINE SAUCE | RECIPETIN EATS
From recipetineats.com
TUNA STEAK RECIPES - NYT COOKING
From cooking.nytimes.com
COD BRAISED IN OLIVE OIL AND WHITE WINE - COLAVITA RECIPES
From colavitarecipes.com
TUNA STEAK AND WHITE WINE RECIPES - SUPERCOOK
From supercook.com
MAGURO NO NITSUKE (GINGER SOY BRAISED TUNA) RECIPE - THE …
From thespruceeats.com
BAR VINAZO, A NEW SPANISH WINE BAR RESTAURANT, OPENS IN PARK …
From ny.eater.com
BRAISED TUNA IN WHITE WINE RECIPE - NYT COOKING
From cooking.nytimes.cf
You'll also love