Feeds:
Posts
Comments

Posts Tagged ‘Tuna’

Panko and Wasabi Encrusted Tuna

So tonight I had no idea what to do for dinner and it was after 7pm. Ed likes to eat by 7pm so this was not the best of circumstances. I did know that we would be having roasted green beans, as we had some of those to use up, but the rest of the meal was still a mystery. As I stood in the middle of the kitchen just looking around Ed reminded me that we had a lot of frozen fish in the freezer that we had not been using as frequently as he would have liked. Taking the hint I asked him what kind of fish he would like. His reply was the first one you grab. As it happened tuna was the closest at hand. When I made sushi bowls a while ago Ed came home with some Wasabi Sauce to use in the recipe. This was not near spicy enough for my tastes, I could eat a spoonful and not feel a thing, but it did have a very pleasant taste. I stood there and thought to myself “tuna and wasabi go very well together”. The question was how to keep the wasabi on the tuna while cooking. The answer…panko. This turned out surprisingly good. I thought that there wasn’t enough wasabi taste but Ed like the milder taste and raved about this meal. As I was eating I came up with many other ways to try and make this fish. 1. add powdered wasabi to beaten egg, coat, and dredge in panko. 2. sprinkle wasabi powder on tuna steaks directly and sear. 3.Coat in egg and add wasabi powder to the panko. Iam sure that there are still others. If you happen to try one of the other methods please let me know how it turned out. For now here is the process/recipe that I followed.

P.S. I served this with goat cheese and lemon infused quinoa.

panko and wasabi tuna

Panko and Wasabi Encrusted Tuna by Me

tuna steaks – we cooked 3
3/4 cup panko
1/3 cup Wasabi Sauce
olive oil for cooking

Coat tuna steaks in the wasabi sauce and then dredge (covering well) in panko.

Heat olive oil in a flat bottom pan. When hot add tuna steaks and cook for approx. 4 mins on each side and until coating is a nice medium brown.

Advertisements

Read Full Post »

Tuna Nuna Casserole

When I think back upon my childhood and food Tuna Nuna Casserole or ,as it’s more commonoly known, tuna noodle casserole holds center stage. I do remember other food like the liver that I refused to eat, the chili that was way to spicy for my delicate tongue, and how could I forget the Rocky Mountain Oysters I was tricked into eating. Nothing leaves a warm feeling in me like my Dad’s Tuna Nuna Casserole. I don’t remember the first time I had it but I can’t remember a time without it. Once I moved out whenever I would come over for dinner and my Dad would ask what I wanted it was always Tuna Nuna Casserole and I always took the leftovers home. Well since I’ve started making it myself I have changed it a little bit but it is still my go to comfort food and I hope you’ll enjoy it as much as I do.
tunanuna

Tuna “Nuna” Casserole by Me

2 5oz cans of tuna fish
2 10.75oz cans of cream of mushroom soup
1 15.25oz can of corn or 3 medium cobs of fresh uncooked corn
8oz of fresh sliced mushrooms (larger pieces broken in half)
1/2 tbsp garlic salt
1/2 tbsp onion powder
1 tsp black pepper
1/2 cup shredded or grated parmesan
1lb wide or extra wide egg noodles
1 cup milk
1/2 sleeve of saltines
butter or margarine
***Please note that I never measure spices or the cheese so this is an approximation and please play around with it till it fits your tastes***

preheat oven to 375 degrees

Cook noodles per instructions on package.

In a 9×13 casserole dish place the first 8 ingredients and mix well. After you drain the pasta add it to the casserole dish and combine thoroughly. Pour milk evenly over top. Crush saltines evenly over top. Liberally dollop with butter or margarine.

Bake for 1hr
tunanuna 2

ENJOY!!!!!!!!!!!!!!!!!!

Read Full Post »

Tuna Pasta Salad

When summer comes around you will often find this salad on our dinner table. It is so simple and fast not to mention yummy! Well it is still winter here but the weather has been fairly warm here this past week, I needed a quick and simple meal since I had been in class all day, and my daughter requested it so here it is. To me it seems like such a simple recipe that I hesitated to blog it but part of the purpose of this blog is for my daughter to have a reference to find her favorite recipes when she is on her own. So simple or not it is one of her favorites so it has a place here. I hope that you enjoy it as much as we do.
picture-007

Tuna Pasta Salad by Me

1lb short pasta – we tend to use farfalle or wagon wheels
2 cans tuna – drained
1 1/2 bell peppers diced – we use random combinations of red, yellow, or orange. The more colorful the better I say
2 whole dill pickles diced
1 small red onion diced
1/2 cup of mayonaise – I always use Hellmans
salt and pepper to taste
I often add some capers but my daughter is not fond of them

cook pasta, drain, and run under cold water until the pasta is cold to touch
combine all ingredients in a large bowl and mix well

Enjoy!!!

Read Full Post »