Subj : NYT E-Z Dinner - 44
To   : All
From : Dave Drum
Date : Sun Jan 28 2024 15:32:00

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
           Salt
      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
  cucumbers.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... God is not dead but alive and well and working on a less ambitious project.
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