Recipes tagged with « Tuna »
Warm Tuna Broccoli Pasta
A quick warm pasta salad with broccoli, tuna, and fresh herbs. Broccoli is briefly blanched to retain crunch and color then shocked in ice water. Pasta cooks al dente and joins a lightly simmered cherry tomato sauce with scallions and chili flakes for a kick. Tuna folded in last with fresh coriander adds earthiness. Simple olive oil pulls it together. No dairy or nuts. Sub with zucchini ribbons or canned salmon. Timing relies on visual and tactile cues, not clocks.
Chickpea Tuna Salad Twist
Chickpeas simmered with red bell pepper and garlic, deglazed with balsamic vinegar and a touch of honey. Served over baby arugula and sliced Persian cucumber. Chunky tuna in water folds in at the end. No mayo, no fuss. Robust textures and a balance between tangy, sweet, and savory. Quick sauté that softens vegetables without losing bite. Use lime instead of vinegar for a fresh citrus zing. Swap Cuban oregano for garlic for a punch. A touch of smoked paprika adds depth if you want warmth. Salt and pepper finished right. A lunch that holds well, no sogginess.
Crunchy Asparagus Tuna Salad
A vibrant salad combining tender asparagus, flaky tuna, and soft-boiled eggs tossed with creamy cannellini beans and juicy cherry tomatoes. Finished with crisp toasted garlic breadcrumbs and a sharp white balsamic dressing, this dish balances textures and flavors while staying gluten-free and nut-free. Simple techniques highlight ingredient freshness. Quick blanching preserves asparagus snap; gentle handling of eggs yields soft centers. Toasting garlic breadcrumbs adds crunch and aroma. Parmesan swaps in Pecorino for sharper tang. White balsamic replaced with apple cider vinegar for brightness. A lemon zest twist cuts richness and lifts the palate. Reliable methods, easy to execute, great for light mains or lunch.
Gluten-Free Tuna Fritters
Bite-sized fritters with masa harina and tapioca starch. Spiced with cayenne, cumin, coriander, and a pinch of clove. Includes mashed sweet potato and green onions for moisture and texture. Tuna adds protein and savory depth. Fried until crisp and golden. Paired with lime wedges to brighten each bite.
Rice Tuna Tomato Croquettes
Croquettes made from arborio rice, canned tuna, and stewed tomatoes, pan-fried or baked. Uses olive oil, onion, garlic, chicken broth, flour, eggs, and breadcrumbs. The rice is cooked with tomatoes and broth until tender, mixed with tuna, chilled, then formed into croquettes with a classic dredge-fry method. Can be cooked fresh or frozen, then baked or pan-fried until golden brown.