• NYT E-Z Dinner - 44

    From Dave Drum@1:3634/12 to All on Sun Jan 28 15:41:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spicy Tuna Salad w/Crispy Rice
    Categories: Seafood, Vegetables, Chilies
    Yield: 4 servings

    1 1/2 c Sushi rice; rinsed well
    1 tb + 2 ts unseasoned rice
    - vinegar
    2 ts Granulated sugar
    3 Scallions; trimmed
    2 Persian or mini seedless
    - cucumbers
    20 oz (4 cans) water-packed tuna;
    - drained
    1/3 c Mayonnaise
    1 1/2 tb Sriracha; more to taste
    2 ts Soy sauce
    3 Tablespoons; more as needed

    In a large nonstick skillet with a lid, stir together 2
    cups water, the rice, 1 tablespoon rice vinegar, the
    sugar and 1 teaspoon salt. Bring to a boil over high
    heat, then cover, reduce heat to low and cook until rice
    is tender, 18 to 20 minutes.

    Meanwhile, thinly slice the scallions and cucumbers. In
    a large bowl, stir together the scallions, tuna,
    mayonnaise, Sriracha, soy sauce and remaining 2
    teaspoons rice vinegar. Taste and add more Sriracha for
    more heat. Refrigerate until the rice is ready (or up to
    5 days).

    Sprinkle the cucumbers with a pinch of salt.

    Now crisp the rice: Make 4 or 5 small holes in the rice
    in the skillet, then pour the oil down the sides of the
    pan and into the divots. Increase heat to medium and
    cook until the rice is browned at the edges, 4 to 7
    minutes. (You can lift the rice to check.) If you don’t
    see oil bubbling in the holes, add a teaspoon or two
    more oil.

    Divide the rice, crispy side up, among bowls or plates
    and serve with a scoop of the spicy tuna and the

    By: Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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