Tag: black olives

Italian Tuna and Brown Rice Salad (Riso e Tonno)

Using two basic pantry items—tuna and brown rice – plus capers, good quality chopped olives, frozen mixed vegetables and fresh lemon juice, you can create this easy, make-ahead, healthy salad loaded with flavor and perfect to pack for lunch or a picnic!

As a test, I left one refrigerated in a jar overnight to take to the beach. The next day I had it for lunch and thought it tasted even better as the flavors had a chance to meld.

This was inspired by an imported can of Rio Mare Italian Riso e Tonno someone brought back from Italy. The flavors were SO good, I wanted more so I set out to replicate the same exact flavor using brown rice instead.

Believe it or not, it took me a few attempts to get it JUST right. Here’s what I did – first attempt I used plain canned albacore tuna packed in water with canned black olives and all the other ingredients listed below – it was pretty dry and lacked the flavor I was trying to match. I went back to the store and picked up some canned Italian tuna packed in olive oil (I was adding oil to the salad anyway) and good quality olives. Tonno Genova was the brand of tuna I bought, it’s a little pricier than regular tuna but not by much. Each can cost me three dollars and was available in my local supermarket. I believe it’s also available in Costco and Walmart, you can also buy it by the case on Amazon[1]. Amazing the difference it makes in flavor and it wasn’t dry at all. I drained the tuna really well and reserved some of the olive oil to add to my salad – winner!

So for those of you who are going to ask me can you use canned tuna packed in water or canned black olives – the answer is yes, but it won’t taste as good as my final recipe. Up to you!

Italian Tuna and Rice Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 cup • Old Points: 3 • Weight Watchers Points+: 4 pt
Calories: 157.5 • Fat: 5.5 g • Protein: 10.5 g • Carb: 17 g • Fiber: 3 g • Sugar: 0 g
Sodium: 240 mg • Cholesterol: 5 mg

Ingredients:

  • 2 cans (4 oz each drained) Italian premium yellowfin canned tuna in oil, drained
  • 1 cup cooked and cooled brown rice
  • 8 oz frozen classic  mixed vegetables (Bird’s Eye) cooked and cooled
  • 1/4 cup good quality sliced black olives
  • 2 tbsp drained capers (plus 1 tbsp of the brine)
  • 1/4 cup chopped red bell pepper
  • juice of 1/2 lemon
  • 1/2 tbsp olive oil (I used from the can) 

Directions:

Drain the tuna well reserving the oil and set the oil aside.

In a large work bowl, combine the rice, drained tuna, vegetables, black olives, capers and bell pepper. Pour 1 tablespoon of the brine from the capers into the bowl along with the juice of 1/2 lemon and 1/2 tablespoon of the oil and toss well.

References

  1. ^ by the case on Amazon (www.amazon.com)

Mexican Thin Omelette

Mexican Thin Omelette

by Pam on May 4, 2014

I was craving breakfast for lunch the other day. I found taco leftovers[1] in the refrigerator so I decided to make a Mexican omelette. I like my omelettes very thin so I only use one egg but if you like a thicker omelette, feel free to use 2-3 eggs – you’ll just need to cook it a bit longer. I loved the flavor of the beef, spicy cheese, tomatoes, avocado, olives, and green onions with the egg… it was delicious. Seriously, this is one of my new favorite omelette flavors. I guess I know what I’ll be doing with my taco leftovers from now on!

Click here for the ground beef taco recipe.[2]

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack an egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, remove it from the heat and sprinkle with the ground beef mixture, tomatoes, avocado, green onion, olives, and the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the ground beef mixture. Slide onto a plate and serve immediately with salsa on the side if desired. Enjoy.



Print[3]

Save[4]



Mexican Thin Omelette




Yield: 1

Total Time: 10 min.



Ingredients:

1 egg
2 tsp milk
Sea salt and freshly cracked pepper, to taste
Ground beef taco mixture (link for recipe up above)
Tomatoes, diced
Avocado, diced
Green onion, chopped
Black olives, sliced
1-2 tbsp pepper jack cheese, shredded
Salsa

Directions:

Click up above for the ground beef taco recipe.

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack an egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, remove it from the heat and sprinkle with the ground beef mixture, tomatoes, avocado, green onion, olives, and the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the ground beef mixture. Slide onto a plate and serve immediately with salsa on the side if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ taco leftovers (www.gordon-ramsay-recipe.com)
  2. ^ Click here for the ground beef taco recipe. (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Salad Niçoise

Niçoise simply is to do with the city of Nice in the south of France. Salad Niçoise, arguably its most famous culinary export, is characterised by ingredients common to that part of the country close to the Mediterranean rim – tomatoes, eggs, green beans, potatoes, black olives, garlic, anchovies, and, of course, olive oil. It’s the perfect summer salad on a gloriously hot summer’s day – and a lovely, quick, light lunch.

  • Serves: 2

  • Prep time: 10 mins

  • Cooking time: 20 mins

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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