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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
An American macaroni salad with canned tuna, celery, chopped hard-boiled eggs, tomatoes, onion and sweet relish in a mayonnaise, Dijon mustard and lemon juice dressing.
Mapo tofu reworked with canned tuna in place of meat, simmered in a gochujang and gochugaru sauce with a doenjang backbone. The starch-thickened sauce clings to the soft tofu cubes.
Convenience-store udon gets a creamy upgrade from tuna and mayonnaise, loosened with a spoonful of the noodle soup. Chives and seaweed flakes finish it in minutes.
A from-scratch tuna noodle casserole: curly egg noodles and flaked tuna in a mushroom, sherry and lemon cream sauce under a crisp cheddar breadcrumb topping. Creamy, crowd-pleasing and freezer-friendly.
Spiral pasta and chunky tuna folded into a simmered tomato and herb sauce, blanketed with mozzarella and baked until the top turns golden and crisp at the edges.
A poke-style bowl of tofu noodles, cubed tuna, avocado, and crunchy vegetables with a soy-tsuyu sauce. Everything is served fresh and uncooked, so the textures stay bright.
Butterhead lettuce and mellowed onion rings carry tuna, black olives, and spoonfuls of ricotta under olive oil and balsamic glaze. It is a simple salad with a deli-style richness.
Chargrilled potatoes and red onions are tossed with raisins soaked in orange juice and balsamic, then topped with rare tuna chunks. A garlic and lemon aïoli is served with the warm salad.
Seasoned sushi rice topped with creamy sesame tuna and a quick-pickled cabbage and cucumber salad. Crisp nori and pickled ginger add crunch and brightness to every bite.
Here's a cheffy dish that is really elegant but super easy to make! This is the sort of dish you get at posh restaurants that they charge a fortune for. This serves 4 to 6 as a shared or individual starter.
Modern Asian, South AmericanAppetizer, Starter15 minServes 441 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Tofu is crumbled and stir-fried dry until it resembles rice, then tossed with carrot, egg, and tuna and seasoned with soy sauce. It is a light, protein-rich stand-in for a rice bowl.
The nigiri are topped with tuna, sea bass or lightly cured trout, with wasabi, shiso and yuzu. The tuna rolls combine three cuts of tuna in a chequerboard pattern. Serve with homemade tsukuri soy sauce and pickled ginger.
Turbot fillets poached in foaming brown butter under a silky shallot and white wine butter sauce. A caraway-honey cabbage salad, capers and radish slices bring sharp contrast.
Cod fillets seared until flaky and draped with a thick lime, brown sugar and turmeric caramel. Jasmine rice, sliced white onion, mint and cilantro cool the sticky, savoury-sweet sauce.
Turnip cakes are a savory dim sum served at Chinese New Year as symbol of good luck. With a crispy crust and a tender inside, this cake first steamed and then pan-fried is made with mushrooms, sausage, dried shrimp, daikon radish.
Blackened salmon fillets seasoned with paprika, thyme, oregano and cayenne, served over mafaldine pasta tossed in a creamy sun-dried tomato and spinach sauce with Parmesan.
Malakwang And Sweet Potatoes:This is an absolutely delicious Acholi, Luo, Ugandan dish. Sour and sweet usually go well together that's why malakwang and sweet potatoes are a perfect match! & taste so good. You too can learn to cook Malakwang to enjoy with your family and friends. As for Sweet potatoes, they are another Ugandan delicacy. They ca
Freshly caught fish is coated in seasoned maize flour and fried until shatteringly crunchy, while the flesh underneath stays moist and delicate. Warm paprika, garlic and black pepper give every bite a gentle, sun-baked warmth. It is a simple dish, but a deeply satisfying one, and a wonderful introduction to the flavours of East Africa.
An anchovy kalguksu ramen is transformed into ulmyeon, a thickened seafood noodle soup with vegetables and egg ribbons. Starch water gives the broth its characteristic silky body.
A classic tuna melt with celery, red onion, capers and dill in a lemony mayonnaise, griddled in buttered bread with melting cheese. Pickles, chips and hot sauce are served alongside.
Pre-grilled eel fillets broiled until blistered and lacquered with a reduced mirin, sake and soy glaze, served over hot rice with extra sauce and sansho pepper.
A rich vegan pho with a fruit-sweetened vegetable broth perfumed by charred ginger, star anise, cinnamon and black cardamom. Fried tofu, bean curd and seasoned mushrooms top the rice noodles.
Serves 8 to 10331 kcalDairy-freeEgg-freeLow Fat / Low CholesterolHigh Fiber
Full of umami from the mushrooms and tamari, this vegan risotto is comforting, delicious and gluten free. Each serving provides 609 kcal, 18g protein, 90g carbohydrates (of which 6.5g sugars), 12.5g fat (of which 3g saturates), 10.5g fibre and 4.1g salt.
A vegan winter stew of caramelised carrots and shallots, oyster mushrooms, sweet potato and tomatoes in red wine, with bay, thyme and miso, finished in the oven. Parsley over the top and crusty plans for the sauce.