Tuna Broccoli Stir Fry Recipes

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CHEESY TUNA BROCCOLI SKILLET CASSEROLE



Cheesy Tuna Broccoli Skillet Casserole image

Stir in mafalda, tuna and broccoli for a hearty casserole, ready in a snap!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 medium onion, chopped (1/2 cup)
1 can (10 3/4 ounces) condensed cream of broccoli soup
2 cups milk
2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
1 1/2 cups frozen broccoli cuts
1 can (6 ounces) tuna, drained
1/2 cup bite-size square crisp cheese crackers, crushed (1/4 cup)
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 minutes, stirring occasionally, until crisp-tender. Stir in soup and milk. Heat to boiling, stirring constantly. Stir in pasta and frozen broccoli. Heat to boiling; reduce heat to medium. Cover and cook 5 minutes.
  • Stir in tuna. Cover and cook about 5 minutes, stirring occasionally, until pasta is tender.
  • Mix crackers and cheese; sprinkle over tuna mixture. Cover and let stand 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 375, Carbohydrate 42 g, Cholesterol 40 mg, Fiber 4 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 820 mg

VEGETABLE STIR-FRY WITH SHIITAKI AND AHI TUNA



Vegetable Stir-Fry with Shiitaki and Ahi Tuna image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 pound ahi tuna loin, cleaned
Fresh cracked black pepper, as needed
1 teaspoon olive oil
1 carrot, cut on bias
1 cup broccoli florets
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons soy sauce, low sodium
1 pinch chili flakes
1/ 2 red bell pepper, seeded and sliced
1 ounce mushroom, quartered
1 ounce shiitake mushrooms, steamed and halved
1 bunch spinach, washed and chopped
1 zucchini, cut on bias
4 scallions, sliced into 1-inch lengths
Cilantro sprigs, for garnish, optional

Steps:

  • Bone and skin the tuna. Slice the tuna into 4-ounce steaks. Pour the cracked pepper on a plate and press each steak on top of the pepper. Brush each with olive oil and place the steaks in the refrigerator until ready to cook.
  • In a hot saucepan quickly saute the steaks on each side for about 1 1/2 minutes per side. Don't overcook. Cut each tuna steak into ribbon slices.
  • In a pot of rolling boiling water, blanch the carrots and broccoli 30 seconds and then immediately plunge in an ice bath to cool. Drain and set aside.
  • In a large saute pan over high heat, add the oil, garlic, ginger, and soy sauce and saute, tossing 2 minutes. Add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini and scallions. Cook tossing for 3 minutes. Add a splash more soy sauce, if desired, and cook tossing 1 minute. Off the heat, evenly divide the slices of ahi and arrange artfully 8 ounces of stir-fried veggies per plate. Garnish with a sprig of cilantro, if desired.

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