How To make Chile Tuna Sea Shells
6 Green chiles, skinned,
Seeds removed, chopped 2 tb Prepared chile sauce
1 cn White tuna, drained and
Flaked 1/4 c Mayonnaise
2 ts Prepared horseradish sauce
4 Green onions, chopped
1/4 c Green olives, sliced
1/2 lb Sea shell macaroni
1 Avocado, peeled, pit
Removed, chopped 2 Sprigs cilantro, chopped
Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Chile Tuna Sea Shells Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. Serves: 4 Heat Scale: 5
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Seared Ahi Tuna & Sautéed Chilean Sea Bass | Chef Brian Krans
Welcome to The Chef's Kitchen Healthy Fine Dining Series. We are in the kitchen with Chef Brian Krans of Henry's Salt of the Sea where we will be making Seared Ahi Tuna & Sautéed Chilean Sea Bass. Also in the kitchen is Dr. Leonardo Claros, of St. Luke’s University Health Network.
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Tuna Sweetcorn stuffed Pasta Shells
Tuna Sweetcorn stuffed Pasta Shells
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Half Can of Corn
1 tin Tuna
2 tbsp Mayonnaise
Salt & Black pepper
Jumbo pasta shells
2 knobs of butter
1 cup milk
Handful of cheese (mozzarella cheddar)
Parsley Garnish
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The Best Clam Chowder Recipe | How to Make Clam Chowder
How to Make the Best Clam Chowder. Full recipe
INGREDIENTS
3 cans clams (6.5 oz) minced
1 pc onion (medium size) minced
2 stalks celery diced
2 pcs potatoes (large size) cubed
2 cups water
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-in-half cream
1 tsp salt
1 tsp ground black pepper
1 tsp parsley flakes
INSTRUCTIONS
1. In a large skillet over medium heat, put onion, celery, and potatoes. Drain juice from clams and then add water. Cook for 15 minutes then remove and set aside.
2. In another saucepan, melt the butter. Add all-purpose flour then whisk until smooth. Slowly pour cream and stir constantly. Cook for 5 minutes.
3. Add vegetables and clam juice mixture. Simmer for 5 another minutes.
4. Ready to serve!
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The reason you can't buy live tuna ????
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Discover the fascinating reason why you can't buy live tuna in our latest video! Delve into the unique biology of these fierce ocean predators, which must keep swimming continuously to survive. Learn about the intriguing process of ram ventilation, which enables tuna to breathe by forcing water over their gills. Explore the challenges of catching and processing tuna, and how their inability to stop swimming—even when asleep—makes it impossible to keep them alive once they're brought ashore. Unravel the mystery of these incredible fish and how their distinctive characteristics impact the seafood industry.
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Mussels with Celery and Chilli | Gordon Ramsay
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