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Getbig Main Boards => Gossip & Opinions => Topic started by: Parker on May 08, 2010, 05:38:36 PM
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I just happened to come up with this dish because I had nothing to eat with my tuna and I had left over Lima beans and corn in a pot. The Lima beans and corn were warmed up in a bowl, then put two packests of Tuna in it. Then Cajun Seasoning...I put that shit on everything!
Damn good it was, and damn simple and damn filling.
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I just happened to come up with this dish because I had nothing to eat with my tuna and I had left over Lima beans and corn in a pot. The Lima beans and corn were warmed up in a bowl, then put two packests of Tuna in it. Then Cajun Seasoning...I put that shit on everything!
Damn good it was, and damn simple and damn filling.
sounds a little dry for my tastes.
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corn makes me break out
what do u recommend instead of corn?
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Tuna out of a can tastes terrible, a little mayo could help though
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tuna in olive oil tastes fine
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I don't know, its just that I never really liked tuna. I'd much rather eat chicken, red meat, or just down a protein drink.
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Try this. I made this from a variation of Martha Stewart. I actually may make it tonight as it takes literally seconds to do and it tastes great.
Adonis Tuna
Ingredients:
1 Large Tuna Packet or 2 cans of Tuna
1 Serving Pasta or Cous Cous
1 Tomato
1/2 a Small Onion
1 Tbsp of Olive Oil
1 Ounce feta Cheese or Mozzarella Cheese
1-2 tsp salt
1-2 tsp pepper
2-4 tsp dried oregano
1 slice or serving of Bread
2 cloves garlic smashed
1 tbsp Lemon Juice or Juice of 1 Lemon
1/4 to 1/8 tsp Red Pepper flakes
1/4 cup or so Basil Leaves torn
Optional: 1/2 to 1 Tbsp of Red Wine Vinegar
Finish with drizzling Balsamic Vinegar
1. combine tomatoes, onion, basil, olive oil, oregano, garlic, and red-pepper flakes; season with salt and pepper. Let stand at room temperature up to 1-8 hours.
2. Cook 1 serving Pasta or CousCous
3 Mix Tuna and Pasta/Cous Cous with the Sauce. Add Lemon Juice and mix. Sprinkle the ounce of Feta or Mozzarella Cheese on top.
I will post nutrition info for this as well.
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Throw tuna in a blender with Diet 7-up. Convenient yet creative :)
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Sweet & sour pickles are the solution to non mayoed canned tuna.
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T and A..tuna and apple sauce mixed...with a little bit of cinnamon sprinkled on top...been eating that for over 20+ years.
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5- soft burritos
1- can/pack tuna
1- tsp of olive oil
1- tsp ranch dressing
1- salt & pepper to taste
1- tbs sharp chedder shedded
Mix the tuna, olive oil, ranch, salt and pepper. Take the 5 soft burritos and spread the mix over them and role them up tight and thin. Place them in a baking dish then spread the cheese all over each one. Put dish in toaster oven for 10 minutes on 325 degrees and done..... you can add whatever you would like to the mix, this is just my favorite and really easy with great taste!
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Throw tuna in a blender with Diet 7-up. Convenient yet creative :)
Add Seagram's 7 for less creativity. ;D
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tuna mixed with oats is good
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Try this. I made this from a variation of Martha Stewart. I actually may make it tonight as it takes literally seconds to do and it tastes great.
Adonis Tuna
Ingredients:
1 Large Tuna Packet or 2 cans of Tuna
1 Serving Pasta or Cous Cous
1 Tomato
1/2 a Small Onion
1 Tbsp of Olive Oil
1 Ounce feta Cheese or Mozzarella Cheese
1-2 tsp salt
1-2 tsp pepper
2-4 tsp dried oregano
1 slice or serving of Bread
2 cloves garlic smashed
1 tbsp Lemon Juice or Juice of 1 Lemon
1/4 to 1/8 tsp Red Pepper flakes
1/4 cup or so Basil Leaves torn
Optional: 1/2 to 1 Tbsp of Red Wine Vinegar
Finish with drizzling Balsamic Vinegar
1. combine tomatoes, onion, basil, olive oil, oregano, garlic, and red-pepper flakes; season with salt and pepper. Let stand at room temperature up to 1-8 hours.
2. Cook 1 serving Pasta or CousCous
3 Mix Tuna and Pasta/Cous Cous with the Sauce. Add Lemon Juice and mix. Sprinkle the ounce of Feta or Mozzarella Cheese on top.
I will post nutrition info for this as well.
I want a clock like you got. To make 1 to 8 hours turn into just a few seconds is awesome. Heating the pasta usually takes longer. Please fill us in on how you can make time change so much. Thank you.
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I just mix a bunch of cold pasta in with tuna fish, onions and mayo. :D
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T and A..tuna and apple sauce mixed...with a little bit of cinnamon sprinkled on top...been eating that for over 20+ years.
this one sounds fast
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ask TA about tuna dishes, he is a expert cook so I have heard.
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Here is the best way by 100% to eat tuna. First go get 3 to 5 lbs of sashimi grade ahi. It has to be less than 12 to 18 hours old. If you are lucky enough to know the owner of one of the largest fisheries in Hawaii that helps cause you can walk in and get it free when you want (as long as they have it available). hehe that was my way of bragging cause it costs a shitload of money and I would buy sometimes. Anyway, bring it home and rub some olive oil on it and then throw it on the grill and cook for about 30 to 40 laps in the pool. Doesn't take long. And yes you will have to turn it on all four sides. Now take it to the kitchen and put it in the fridge to get cool. Once cool take out and bust it up in a large bowl with your hands into small pieces. Now mix in low fat mayonaise, dijon mustard, lemon pepper, garlic salt, ground course black pepper, some sweet relish, handful of capers and thats it. Mix it up. You will have the best tasting tuna you will ever taste. You can add just about anything you want. I usually just added what I had in the cupboard. The important stuff is the mayo and mustard. Sometimes I would just add that and some pepper and salt. I would put the bowl in the fridge and eat when I was hungry. Made sandwiches or just out of the bowl. Generally lasted 2 to 3 days.
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i packet/can of tuna
one tbsp mayo
one half avacado
mix together, eat on crackers, tostadas or toast. super quick and easy and super good!
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http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm
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T and A..tuna and apple sauce mixed...with a little bit of cinnamon sprinkled on top...been eating that for over 20+ years.
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actually that sounds pretty good
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I just happened to come up with this dish because I had nothing to eat with my tuna and I had left over Lima beans and corn in a pot. The Lima beans and corn were warmed up in a bowl, then put two packests of Tuna in it. Then Cajun Seasoning...I put that shit on everything!
Damn good it was, and damn simple and damn filling.
i put the tuna on my stomach cover it with a bandage and absorb it thru the skin best way to get your tuna.
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I want a clock like you got. To make 1 to 8 hours turn into just a few seconds is awesome. Heating the pasta usually takes longer. Please fill us in on how you can make time change so much. Thank you.
I was thinking the same thing when I read it... Adam's idea of time must exist in a parallel universe...
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I was thinking the same thing when I read it... Adam's idea of time must exist in a parallel universe...
Prep work moron. Prep Work. It is evident you have no expertise in the kitchen other than: add water, add whey mix and stir, repeat or.... open Freezer, Open Container, Microwave on high for 3 minutes.
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Prep work moron. Prep Work. It is evident you have no expertise in the kitchen other than: add water, add whey mix and stir, repeat or.... open Freezer, Open Container, Microwave on high for 3 minutes.
What is evident is that you make things sound great if they are going your way. You put it takes seconds to make. Well now you say you meant the prep work. Dude honestly you are laughable. The ingredients you have are nothing special and with your reasoning most dishes literally take seconds to prepare. Yours is no different than most any other recipe. And then you for some reason don't include the 1 to 8 hours in the fridge in your timeline. Again, can you tell us all where you buy your watches and clocks. And are you now telling everyone you are an expert in the kitchen now too. Can you post your Certificate of Graduation from the Culinary School you attended. So far everything you post is a cut and paste.
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What is evident is that you make things sound great if they are going your way. You put it takes seconds to make. Well now you say you meant the prep work. Dude honestly you are laughable. The ingredients you have are nothing special and with your reasoning most dishes literally take seconds to prepare. Yours is no different than most any other recipe. And then you for some reason don't include the 1 to 8 hours in the fridge in your timeline. Again, can you tell us all where you buy your watches and clocks. And are you now telling everyone you are an expert in the kitchen now too. Can you post your Certificate of Graduation from the Culinary School you attended. So far everything you post is a cut and paste.
Stands at room temperature, NOT IN THE FRIDGE. Tomatoes NEVER EVER EVER go in the Fridge. Hope this helps.
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Bump for mise en place!
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Prep work moron. Prep Work. It is evident you have no expertise in the kitchen other than: add water, add whey mix and stir, repeat or.... open Freezer, Open Container, Microwave on high for 3 minutes.
Hey, I was only responding to your exact post... It would be the same thing as Rachel Ray on her 30 Minute Meals show, doing all the prep and asking the audience to tune in tomorrow so they can see the finished meal....Moron
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i just fuck my can of tuna til it absorbs.
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I want a clock like you got. To make 1 to 8 hours turn into just a few seconds is awesome. Heating the pasta usually takes longer. Please fill us in on how you can make time change so much. Thank you.
hahaha
true adonis owning himself yet again
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Stands at room temperature, NOT IN THE FRIDGE. Tomatoes NEVER EVER EVER go in the Fridge. Hope this helps.
Yea I know, I looked it up on Google just like you ;)
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Yea I know, I looked it up on Google just like you ;)
:D
2 in a row ...keep it up keith