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cooking.nytimes.com
You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.
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Get Tuna and Mushroom Kebabs with Wasabi Vegetable Salad Recipe from Food Network
cooking.nytimes.com
Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don’t even have to be a whiz with a knife to make it.
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Tuna steaks are marinated in a ginger-sesame marinade and pan-seared with sesame seeds creating a crowd-pleasing, Asian-inspired meal.
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For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Preparing this salad is no trouble at all, but if you want it easier than easy, or you just dont like medium-rare fish, use canned tuna instead of the fresh steaks.
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Get Grilled Tuna with Caramelized Onions, Cinnamon and Mint Recipe from Food Network
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Get Grilled Skirt Steak with Salsa Verde and Fresh Chick Pea Salad Recipe from Food Network
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This appetizer combines two great favorites. It's a crispy egg roll on the outside, with a delicious cheesesteak filling on the inside.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.