Tunastew Recipes

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.

CHEESY TUNA CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch (22 x 33cm) baking dish with nonstick spray.
• Melt the butter in a large saucepan over medium heat. Add the onion and sauté until softened and very fragrant, about 5 minutes. Stir in the garlic, flour, Italian seasoning, and salt and cook for another minute, until thickened.
• Slowly pour in the chicken broth and milk and stir to combine. Bring to a simmer, stirring constantly. Once the mixture has thickened, 10-12 minutes, stir in the peas, carrots, and tuna.
• Spread the cooked egg noodles in the prepared baking dish.
• Pour the sauce over pasta in the pan and stir to combine. Add 2 cups of cheddar cheese and stir to incorporate. Spread the casserole in an even layer, then sprinkle the remaining cup of cheese on top.
• In a small bowl, use a fork to mix together the cracker crumbs, Parmesan, and olive oil. Sprinkle over the casserole.
• Bake the casserole for 15-20 minutes, or until the top is lightly browned and bubbling.
• Serve warm.
• Enjoy!

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

TUNA STEW

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.

STOVE TOP FRESH TUNA STEW

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 STEAKS

Steps:

• Dredge tuna in flour, salt and pepper.
• Melt butter in a heavy skillet and cook the tuna until lightly browned on both sides.
• Add lemon juice and cook a minute or two longer.
• Garnish with lemon wedges.