Cook Once, Eat Twice. It really is as easy as it sounds. My Cook Once, Eat Twice recipes focus on using the same main ingredient in two wholly unique dishes. You cook this main ingredient once, use it that night and save the rest for a super easy other night’s dinner. Ready? Let’s go.
Today I am highlighting the Teriyaki Tuna Dinner Duo because it is what I will be demonstrating on my appearance on the ABC/Channel 7 midday news this coming Monday, January 4, 2010. I will also be bringing the yummy Mango wraps to my party at Hot Mama Glenview that night.
Meal 1: Grilled Teriyaki Tuna Steaks
If any meat could be defined as refreshing, tuna fits the bill. A good tuna steak is light and tender yet hearty at the same time. If you’ve never tried tuna that doesn’t come out of a can, you’ll be pleasantly surprised by this delicious and easy dish. And, if you are a fan of tuna out of the can, or of traditional tuna salad, you will love this better-than-ever way to enjoy your leftover tuna steaks in a tuna salad that works perfectly as a dinner dish too. (Serves 4 with leftovers for Meal 2.)
1/4 cup fresh lime juice
3 cloves garlic, minced
1 tablespoon ginger
1/4 cup teriyaki sauce
1/2 cup sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 (8 ounce) tuna steaks
3 cups cooked rice
Mix all ingredients except tuna and rice. Lay tuna steaks in a dish and cover with marinade. Cover tightly with plastic wrap. Refrigerate for at least 30 minutes and up to 4 hours before cooking.
Prepare grill. Remove tuna from marinade (discard marinade). Grill over medium-high heat for 5 minutes or until cook to desired level. The 5-minute time frame will leave the centers pink.
Serve with 2 cups cooked rice (reserving 1 cup for Meal 2).
Meal 2: Tuna Mango Salad Wraps with Rice Croquettes
Leftover cooked tuna steak (equivalent of at least 10 ounces), cubed
1 ripe mango, peeled and diced
1/2 cup peeled cucumber chunks
1/4 cup diced onion
1 teaspoon dry mustard
1/2 cup mayonnaise
2 tablespoons sesame oil
2 tablespoons teriyaki sauce
2 tablespoons fresh lime juice
2 teaspoons chopped fresh cilantro
2 tablespoons diced green onions
1/2 head lettuce, chopped
4 large tortillas
Gently combine first 6 ingredients and chill. Whisk together next 5 ingredients to make dressing. Season with salt and pepper to taste. Add equal amounts of tuna salad and lettuce to each of the 4 tortillas. Serve with dressing on the side.
2 eggs, slightly beaten
5 tablespoons grated Parmesan cheese
1 cup leftover rice
1/2 cup breadcrumbs
2 tablespoons parsley
8 oz mozzarella cheese
oil for frying
Add eggs and Parmesan cheese to rice. Season with salt and pepper. Separately, mix mozzarella cheese and parsley. Form a small handful of rice around some of the cheese mixture to form a small ball. Roll generously in bread crumbs. Fry in 1/4-inch of oil in a deep pan on stove over medium-high heat, turning often. Dry on paper towels, and let cool 5 minutes before serving.