Tuna with Rice Pilaf

Tuna with Rice Pilaf

2
SLLVERGRL 0

"A simply delicious meal! Sure to make your kitchen smell amazing! This recipe is very versatile, as well. For example, you may find it easier to use lima beans instead of edamame. Also you could use a different type of fish if you don't like tuna. You could even use fresh herbs for a burst of flavor! Feel free to experiment. Enjoy!"
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Ingredients

1 h 15 m servings 432 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 38 g
  • 76%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice.
  3. Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice.
  4. Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm.
  5. Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.

Reviews

2

My family enjoyed this meal. My prep time was a bit longer do to being new to cooking, and shelling the beans.

Made half withv tofu & half with salmon steaks. Too much work. Also I used dries peas cooked instead of edamame as that is what I had on hand.