TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE
Steps:
- Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
- Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
- Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 7.3 g, Cholesterol 98.3 mg, Fat 13.4 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 4.3 g, Sodium 399.3 mg, Sugar 2.2 g
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 IN WHITE SAUCE
Canned Tuna or Chicken in a white sauce with peas, can be ladled over boiled or mashed potatoes, or served as a thick soup. The measurements are all guestimations, as I make it by eye.
Provided by Mike Pellerin
Categories < 60 Mins
Time 40m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Put half the butter in sauce pan, and saute the celery and onion.
- Put in the potatoes, salt, peas and enough water to cover.
- Boil till potatoes are tender and liquid has reduced by 1/3rd.
- Drain tuna or chicken and add.
- When hot add enough milk to make a soup like consistency.
- Add pepper, and the last of the butter.
- Make a slurry by mixing the cornstarch and water. Pour slowly in and bring the heat up till nice and thick.
- You can mash some of the potatoes to make a thick soup, or serve like it is with toasted bread.
Nutrition Facts : Calories 370.2, Fat 8.8, SaturatedFat 4.6, Cholesterol 33.5, Sodium 122.3, Carbohydrate 56.6, Fiber 7.3, Sugar 3.8, Protein 17.2
TUNA AND TOMATO SAUCE
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes. Add 3 tablespoons capers; cook 1 minute. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to 3/4 cup pasta-cooking water to loosen the sauce; season with salt and pepper.
BRAISED TUNA IN WHITE WINE
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Use a heavy, lidded saute pan, large enough to hold the tuna and vegetables comfortably. Over medium-low heat, saute the onion slices, garlic and julienned red pepper strips in the oil until the vegetables are soft.
- Dry tuna steak. Push vegetables to edge of pan and turn heat to medium-high. Quickly brown tuna on both sides. (Add more oil if needed.) When tuna is nicely browned, add wine and let it come to a boil. Turn heat to low, cover pan and steam tuna in wine for 8 to 12 minutes, to desired degree of doneness.
- Add olives, capers and shredded peel and stir to mix with vegetables.
- Remove fish and place on a warm platter. Distribute vegetables over and around fish. Turn heat to high and rapidly boil down the juices in the pan until they are reduced to 2 or 3 tablespoons of syrupy glaze. Add to the fish and serve immediately.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 3 grams, TransFat 0 grams
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