Rice Sticks With Uncooked Tomato Sauce Tuna Capers And Olives Recipes

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RICE STICKS WITH UNCOOKED TOMATO SAUCE, TUNA, CAPERS AND OLIVES



Rice Sticks With Uncooked Tomato Sauce, Tuna, Capers and Olives image

Now you can buy brown rice noodles that are made of whole grains and contain four grams of fiber per serving; regular rice sticks contain anywhere from 0 to 0.7 grams of fiber per serving (check your packaging to see). Brown rice noodles look just like the regular rice noodles and are just as easy to prepare, but taste a little nuttier. This is a great way to use the last of your summer tomatoes. Because rice sticks don't get soggy, the dish won't suffer if it sits, so you could serve this as a cold pasta salad. It's good either way, hot or cold.

Provided by Martha Rose Shulman

Categories     easy

Time 1h

Yield Serves four

Number Of Ingredients 11

1 pound ripe, locally grown tomatoes
1 to 2 garlic cloves, green shoots removed, finely chopped or puréed
Salt
freshly ground pepper to taste
1 teaspoon balsamic or sherry vinegar
1 tablespoon extra virgin olive oil
1 5-ounce can water-packed light tuna, drained and broken up with a fork, or 5 to 6 ounces cooked fresh tuna, cut in thin bite-size pieces
1 tablespoon capers, rinsed
10 imported black olives, halved and pitted
2 tablespoons slivered basil leaves
7 to 8 ounces thin rice sticks

Steps:

  • Begin heating a large pot of water. Cut the tomatoes in half along the equator. Set a strainer over a bowl, and squeeze out the seeds. Rub the seed pods against the strainer to extract the juice, and discard the seeds. Cupping the skin side of the tomatoes in your hand, grate the tomatoes on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, balsamic vinegar, tuna, capers, olives and olive oil. Allow to sit for 20 to 30 minutes while you soak the rice sticks.
  • Place the rice sticks in a large bowl, and cover with hot water. Soak for 20 minutes or until pliable, and drain. Using kitchen scissors, cut the noodles in half, into roughly 6- to 8-inch lengths.
  • When the water comes to a boil, salt generously and add the rice sticks. Boil one minute until tender but still al dente, and drain. Toss at once with the tomato mixture and the basil, and serve.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 511 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY TUNA RICE BOWL



Spicy Tuna Rice Bowl image

What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 13

1 cup uncooked long-grain rice
1 ½ cups water
1 (7 ounce) jar tuna packed in olive oil
½ cup finely diced red bell pepper
¼ cup finely diced jalapeno pepper
¼ cup finely sliced green onions
⅓ cup seasoned rice vinegar
2 tablespoons soy sauce
½ teaspoon sesame oil
2 teaspoons Sriracha hot sauce
½ lemon, juiced, or to taste
1 pinch Korean red pepper flakes (gochugaru), or to taste
1 teaspoon finely sliced green onion, or to taste

Steps:

  • Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
  • While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
  • Turn off heat and let rice sit, covered, for 10 minutes.
  • Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

Nutrition Facts : Calories 583 calories, Carbohydrate 83 g, Cholesterol 17.9 mg, Fat 10.3 g, Fiber 4.4 g, Protein 37.7 g, SaturatedFat 1.9 g, Sodium 1494.8 mg, Sugar 2.7 g

SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO



Seared Tuna With Olives, Capers, Peppers and Tomato image

Seared Ahi served with Italian vegetables makes an easy and fresh tasting meal. Add fresh bread and wine if you like! Note, either fresh or canned tomatoes can be used.

Provided by CaliforniaJan

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced
1/2 cup red onion, thinly sliced
1 1/4-1 1/2 lbs albacore tuna, cut into 1-inch wide strips
1 tablespoon fresh basil, minced
1 tablespoon of fresh mint, minced
1 teaspoon fresh oregano or 1 teaspoon marjoram, minced
salt and pepper
1 cup tomatoes, chopped, seeded, and peeled if you like
1/2 cup kalamata olives or 1/2 cup other dark olive, pitted if you like
1 tablespoon capers, drained
1 pinch red pepper flakes (to taste)
minced fresh basil
minced of fresh mint

Steps:

  • Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
  • Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
  • Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
  • Garnish with the remaining basil and mint.

Nutrition Facts : Calories 313.4, Fat 16.3, SaturatedFat 2.8, Cholesterol 59.6, Sodium 726.4, Carbohydrate 6.2, Fiber 1.9, Sugar 2.1, Protein 34.6

PASTA PEPERONATA WITH TUNA AND OLIVES



Pasta Peperonata with Tuna and Olives image

Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives, and Parmesan cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, halved and thinly sliced
1 1/2 pounds mild peppers, such as bell, sweet, and banana, stemmed, seeded, and sliced into 1/4-inch pieces (4 cups)
Kosher salt
2 cloves garlic, minced (1 tablespoon)
1 pint cherry tomatoes, halved
2 tablespoons golden raisins, chopped
3/4 cup Kalamata olives, pitted and halved
1 basil sprig, plus 1/3 cup fresh leaves, sliced if large
12 ounces spaghetti
1 jar (6 to 7 ounces) tuna in oil, drained and flaked
2 1/2 ounces Parmigiano-Reggiano, grated (1 cup)
1 finger pepper or other hot pepper, thinly sliced into rounds; or 1 dried hot pepper, such as cayenne, crushed

Steps:

  • Heat a large straight-sided skillet or shallow pot over medium. Swirl in oil. Add onion, mild peppers, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables have collapsed and are tender, 18 to 20 minutes. Add garlic, tomatoes, raisins, olives, and basil sprig. Cook, stirring occasionally, until tomatoes have collapsed and release their juices, and sauce thickens to a stew-like consistency, 6 to 8 minutes. Remove and discard basil.
  • Meanwhile, cook spaghetti in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and 1/2 cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3 to 4 minutes. Remove from heat. Add tuna, half of cheese, and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.

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