Tuna And Green Beans With Rice Recipes

Steps:

• Chop the onion. Drain the tuna. Cut the cherry tomatoes in half.
• Heat oil in a large skillet. Add onion and cook until tender.
• Add broth, beans, rice, basil and pepper. Stir to mix well. Bring to a boil, reduce heat, cover, and simmer 3 minutes, until almost all liquid is absorbed and beans are tender-crisp.
• Add tuna and tomatoes to skillet. Stir gently to mix. Cover and cook 1 more minute until heated through.

Steps:

• Preheat oven to 400 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray.
• Spread the rice in the casserole dish.
• Layer with tuna and green beans.
• In a separate bowl, combine soup, milk & cheese. Pour soup mixture into casserole dish.
• Bake, covered, at 400 degrees for 35 minutes, or until rice is cooked. Let cool about 15 minutes before serving.

Steps:

• Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.
• Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
• In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a medium bowl, combine tuna, oil, almonds, parsley, lemon zest and juice, and garlic; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine.

Steps:

• Place tuna, with it's oil, in a large bowl.
• Break it into pieces with a fork.
• Add the tomatoes, eggs, and onion.
• Sprinkle with the oregano, lemon juice, pinch of salt and pepper to taste.
• Toss gently.
• Arrange the green beans on a platter.
• Top with the tuna salad.
• Garnish with lemon wedges and serve immediately.

Steps:

• Mix soy, wasabi and garlic powder in a glas 8X10 baking dish. Add tuna and turn several times to coat. Let stand 15 minutes each side. (For extra flavor, I marinate up to 30 minutes each side but dont do longer because the marinade will over whelm the tuna eventually).
• Cook beans in a large pot of boiling water for about 4 minutes.
• Heat sesame oil at med-high. When hot, sear tuna 2 (ish) minutes each side- pepper each side before searing. Remove tuna steaks and add the marinade, brown sugar and beans. Cook until reduced - about 4 minutes.
• Serve with white or brown rice.

Steps:

• Combine ingredients.

Steps:

• Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
• Drain; set aside.
• Preheat oven to 375 degrees.
• Spray 2-quart casserole dish with nonstick cooking spray.
• Coat bread crumbs with melted butter.
• Coat large, nonstick skillet with nonstick cooking spray.
• Heat over medium-high heat.
• Add celery, bell pepper and onion.
• Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
• Stir in pasta, evaporated milk, soup and tuna; mix well.
• Cook for 2 minutes.
• Pour into prepared casserole dish.
• Sprinkle with bread crumbs.
• Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.