Rating: 5 stars
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Recipe by Real Simple June 2005

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Credit: Quentin Bacon

Recipe Summary

additional:
30 mins
total:
1 hr
prep:
30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roughly chop the onion, squash, peppers, and celery. Pulse in a food processor to mince. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the minced vegetables, 1 teaspoon of the salt, and the cayenne. Cook, stirring frequently, until the vegetables are soft and the liquid has evaporated, about 5 minutes. Add the tomatoes, Worcestershire, and hot sauce. Bring the liquid to a boil, reduce heat, and simmer about 25 minutes, stirring frequently. Meanwhile, prepare the rice according to the package directions. Season both sides of the tuna with the remaining 1/2 teaspoon of salt and the black pepper. Heat the remaining oil in a large skillet and sear the tuna on both sides, working in batches if necessary, until the flesh is just pink in the center, about 6 minutes total. Arrange the tuna over the rice and cover with the Creole vegetable sauce.

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Nutrition Facts

calcium 87mg; 537 calories; calories from fat 19%; carbohydrates 65g; cholesterol 68mg; fat 11g; fiber 3g; iron 5mg; protein 42mg; saturated fat 2g; sodium 484mg.
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