Search Results (676 found)
cooking.nytimes.com
Tunisians often add tuna to their frittatas I’ve tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.
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.
www.allrecipes.com
Tuna steaks are marinated in a ginger-sesame marinade and pan-seared with sesame seeds creating a crowd-pleasing, Asian-inspired meal.
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.
www.delish.com
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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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.
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Get Pineapple Upside-Down Cake Recipe from Food Network
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Flaked unsweetened coconut is paired with dark chocolate chips and almonds in these soft and chewy cookies.