Time 15m Yield Makes 4 servings. Number Of Ingredients 6 Steps:
Pour water and milk into medium saucepan. Bring to boil on medium heat. Add tuna, rice and parsley; mix well. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir in VELVEETA until melted.
Time 13m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cook with lid off. Pour water into pan and add butter. Heat on high until water comes to a boil. Then, add rice, assorted pepper, and cook on low heat until rice softens. Add tuna after rice softens and most water is absorbed. Keep an eye on the rice to tell when it is done Cool and serve. Great left over lunch.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Melt butter in a saucepan. Add garlic, onion and celery. Cook until onion is clear. Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Add eggs and cheese, beating until well combined. Stir in tuna. Season with salt and pepper to taste. Combine tuna sauce and rice. Pour mixture into a greased ovenproof dish. Cook at 180C for 20 minutes or until golden. Garnish with parsley. Serve hot or cold.
Time 5m Yield 1 serving Number Of Ingredients 6 Steps:
In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine. Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
Time 1h55m Yield 6 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray. Combine milk, both soups, tuna, rice, celery, onion, bell pepper, garlic, oregano, parsley, black pepper, and salt in a large bowl and mix until well incorporated. Pour into the prepared dish and cover with aluminum foil. Bake in the preheated oven until rice is tender, about 1 hour and 30 minutes. Let cool slightly before serving, about 10 minutes.
Time 1h Yield 4 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spread rice in the bottom of a 2-quart casserole dish. Sprinkle with oregano, salt, and pepper. Layer tuna over top, then diced onion. Drain tomato juice into a 2-cup liquid measure. Add enough water to reach 1 1/3 cups liquid. Layer 3/4 of the diced tomatoes over the onion, then pour the tomato juice-water mixture over top. Save remaining tomatoes. Melt butter in a skillet over medium heat. Stir flour into milk in a liquid measure. Pour milk mixture into the skillet and stir until thickened, about 5 minutes. Add hot pepper sauce and season with salt and pepper. Add cheese and stir until melted. Pour cheese sauce over the casserole. Garnish with extra tomatoes and paprika. Bake in the preheated oven until browned and bubbly, about 30 minutes.
