TUNA NOODLE STEW
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain leaving about a 1/2 cup of water in the pot.
- To the pot of pasta, add tuna, celery soup, peas, red bell pepper, onion, and salt and pepper to taste.
- Simmer until hot. If needed, add more water or milk.
Nutrition Facts : Calories 352.6 calories, Carbohydrate 54.2 g, Cholesterol 64.9 mg, Fat 6.4 g, Fiber 4.7 g, Protein 19.4 g, SaturatedFat 1.6 g, Sodium 649.5 mg, Sugar 6.1 g
STOVE TOP FRESH TUNA STEW
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a deep skillet heat the olive oil. Add the onion and saute for a few minutes. Add the garlic and 2 tablespoons of the wine. Cover and cook for a few minutes or until tender. Add the anchovies and remaining wine and evaporate until reduced by half.
- Add the tomatoes and roasted peppers and simmer, over very low heat, uncovered while you start the rice and carrots.
- When the rice and carrots are almost done, add the tuna to the tomatoes, cover and simmer 2 to 3 minutes just to warm through (you want the interior rare or the dish will taste as if you used canned tuna).
- Uncover the skillet, add the capers and black olives and adjust the seasoning. Remove the skillet from the heat and stir in the basil. Serve over rice and carrots and garnish with pine nuts.
TUNA STEW
Make and share this Tuna Stew recipe from Food.com.
Provided by Derf2440
Categories Stew
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of the oil in a saucepan and add the onion.
- Cook for 8 to 10 minutes until soft and brown.
- Add the garlic and cook a further 1 minute.
- Add the tomatoes, cover and simmer for 30 minutes until thickened.
- Meanwhile, in a clean saucepan mix together the potatoes and peppers.
- Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender.
- Add the tuna and the tomato mixture to the potatoes and peppers and season.
- Cover and simmer for 6 to 8 minutes until the tuna is tender.
- Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices.
- Fry on both sides until golden.
- Drain on paper towels.
- Serve with the stew.
- Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna.
TUNA AND KIMCHEE STEW (KIMCHI JJIGAE)
Another great use of kimchi is this beloved Kimchi Jjigae (stew). This modern twist on a traditional dish uses good-quality canned tuna in place of meat or fresh seafood and is ready in 30 minutes. It's a great way to get authentic Korean flavor on the table fast.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a medium saucepan over medium heat, add the garlic and cook for 30 seconds. Add the onions and cook until softened, about 4 minutes.
- Add the prepared kimchi and juice and 3 cups of water. Bring to a boil, reduce the heat and simmer for 10 minutes.
- Meanwhile, drain the tuna, breaking it into chunks. Add the tuna, tofu, fish sauce, sesame oil and soy sauce and simmer until heated through, for 3 minutes.
- Serve over rice and top with scallions, nori and sesame seeds.
TUNA AND BEAN STEW
Make and share this Tuna and Bean Stew recipe from Food.com.
Provided by longwood13
Categories Stew
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Finely dice Onion and dice Tomatoes, Capsicum and Zucchini into 1/4 inch cubes. Keep the juice from the Tomatoes.
- In a skillet or pot heat oil and add onions. Cook at a medium heat until soft and transparent.
- Add the Capsicum cook until soft.
- Add the Zucchini, Garlic and spices cook for a minute.
- Add the tomatoes cook for another minute.
- Add tomato juice and stock, or water. Simmer for about 15 minutes until all the vegetables are soft.
- Add Beans and Tuna be careful not to break the Tuna up too much.
- Cook for 10 minutes to heat Beans and Tuna.
- Serve with Bread.
- I sometimes use Lebanese cucumber instead of Zucchini.
Nutrition Facts : Calories 550.7, Fat 8, SaturatedFat 1.9, Cholesterol 38, Sodium 98.8, Carbohydrate 77.8, Fiber 22.4, Sugar 12.5, Protein 48.9
TUNA CASSEROLE
A tuna pasta bake with a twist. The kids will LOVE this one and can help making it.
Provided by harley121202
Time 35m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to moderate or about 180c.
- Firstly, cook the tagliatelli as per the packet instructions in boiling salted water. Meanwhile, quarter the mushrooms and fry off for 5 mins or so in a large pan just to brown a little. Then add the soup, refill the can with the milk and add to the pan. Mix well then add the flaked tuna and peas (there is no need to defrost the peas as the heat of the sauce will defrost them in no time at all). Heat for a few mins until the sauce is heated through. Then add 2 packs of the crisps and mix in gently so as not to break them up too much.
- When the pasta is cooked and al dente drain and mix through the sauce. Add to a large ovenproof casserole and put the remaining 4 packs of crisps over the top so it is completely covered. place ijn the oven for 10-15 mins or until the crisps are starting to brown. Serve with a little salt and LOTS of vinegar (if you are brave enough, its better with chilli vinegar)
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