Tuna and Rice - Advice?

[B14JOSH]

In an efford to clean up my diet I made tuna and rice for dinner. I slow cooked the rice for about an hour on the stove, pan-cooked up some tuna in some olive oil and mixed it together, but it was pretty boring.

What can I add for flavor? I added a ton of hot sauce, but looking for other options.

[doctapeppa]

In an efford to clean up my diet I made tuna and rice for dinner. I slow cooked the rice for about an hour on the stove, pan-cooked up some tuna in some olive oil and mixed it together, but it was pretty boring.

What can I add for flavor? I added a ton of hot sauce, but looking for other options.

Add some onions, green peppers and salsa to the tuna! yum

[Robosco]

Use a little bit of cream of mushroom to make a thick sauce. You can also use some marinara sauce or pasta sauce.

Instead of tuna, use sardines in tomatoes instead. Sardines contain lots of omega-3.

[Nuttynutskin]

Tuna casserole

[GavinT]

more importantly using brown rice is FAR superior nutritiously than white.

[B14JOSH]

more importantly using brown rice is FAR superior nutritiously than white.

Good to know, I hate plain white rice, but I love brown rice. I bought a huge 5lb bag for brown rice for $2, it takes like 45mins to cook but it's so much better than isntant rice.

[Nuttynutskin]

more importantly using brown rice is FAR superior nutritiously than white.

There's not that much of a difference mostly just about 3 grams more of fiber.

[SupaaJ]

Even though you cooked the tuna in the olive oil, you could add some more on top after mixing the tuna with the rice. From there, I generally add some cracked sea salt and some of my Costco, organic no-salt 21 seasoning. Works for me. But as others have mentioned, you may want to try some salsa or other liquid love.

[TBU720]

http://en.wikipedia.org/wiki/Spice

Go to spice aisle.

Take your pick.

Also try: http://en.wikipedia.org/wiki/Herb

Theyre all good. Start an herb garden for cheap fresh herbs. Doesnt need to be much. I just have 6 small pots growing on my window sill with parsley, time, rosemary, basil, oregano, and chives. The chives are my favorite.

[B14JOSH]

Even though you cooked the tuna in the olive oil, you could add some more on top after mixing the tuna with the rice. From there, I generally add some cracked sea salt and some of my Costco, organic no-salt 21 seasoning. Works for me. But as others have mentioned, you may want to try some salsa or other liquid love.

What is liquid love?

[AlwaysTryin]

more importantly using brown rice is FAR superior nutritiously than white.

And what are these? They are much of a muchness

[B14JOSH]

And what are these? They are much of a muchness

Uhhhh....What?

[AlwaysTryin]

Uhhhh....What?

the reasons brown rice is much better than white supposedly.

[dimasso69]

What is liquid love?

You know.. a little man juice

the reasons brown rice is much better than white supposedly.

Brown rice is SLIGHTLY more nutrient packed thus SLIGHTLY better..not much tho..

[Devils]

In an efford to clean up my diet I made tuna and rice for dinner. I slow cooked the rice for about an hour on the stove, pan-cooked up some tuna in some olive oil and mixed it together, but it was pretty boring.

What can I add for flavor? I added a ton of hot sauce, but looking for other options.

You most definitely overcooked the rice.

Food is great, make it interesting. I wouldn't eat like that even in contest prep. Add some veggies, onion/garlic or ginger, soy sauce/spices. A little salt and pepper/chilli if you like it.

Make things interesting, vegetables and spices wont count much to your macros, but it will make a big difference in enjoying what you eat.

[doctapeppa]

You know.. a little man juice



Brown rice is SLIGHTLY more nutrient packed thus SLIGHTLY better..not much tho..

This is a dietary myth. White rice has more nutritional value than does brown rice. The only thing that brown rice has more of is fiber and fiber is technically non nutritive.

Edit. I may have said that wrong. White rice provides your body with more nutrition than does brown. When it's on the plate, brown has slightly more, yes.

[desslok]

Make thai fish cakes with it, I kind of modify this recipe depending on what I have and omit what don't have/want:

http://thaifood.about.com/od/thaisea...cfishcakes.htm

[TBU720]

And what are these? They are much of a muchness

http://www.funpcgame.com/health/brow...difference.htm

There you go.

As you can see, in some minerals, brown rice has double the nutrients. Most nutrients, brown rice wins by at least 10%. For macro nutrients, the values are largely the same. (though I find the difference in fat content to be surprising. I dont quite understand why brown rice has extra fat)

Clearly, if you are concerned about your vitamin and mineral intake, brown rice is far superior. If you are concerned with macro nutrients, they are about the same.

Both foods are great, but for different uses and different purposes. When I am adding cals into my diet, I always go with white rice because it is less filling, tastes better (to me) and is quicker to prepare. When I am cutting, I will typically go with brown rice, due to the fact that I am taking in less food, and therefore the food that I am taking in should have higher nutritional value, in order to help meet my vitamin and mineral needs.

[doctapeppa]

http://www.funpcgame.com/health/brow...difference.htm

There you go.

As you can see, in some minerals, brown rice has double the nutrients. Most nutrients, brown rice wins by at least 10%. For macro nutrients, the values are largely the same. (though I find the difference in fat content to be surprising. I dont quite understand why brown rice has extra fat)

Clearly, if you are concerned about your vitamin and mineral intake, brown rice is far superior. If you are concerned with macro nutrients, they are about the same.

Both foods are great, but for different uses and different purposes. When I am adding cals into my diet, I always go with white rice because it is less filling, tastes better (to me) and is quicker to prepare. When I am cutting, I will typically go with brown rice, due to the fact that I am taking in less food, and therefore the food that I am taking in should have higher nutritional value, in order to help meet my vitamin and mineral needs.

See, this is where the myth comes from. And yes, if sitting on your plate brown is technically better but that doesn't tell the story of what happens to it after you eat it.

See here: http://forum.bodybuilding.com/showpo...1&postcount=41

Basically the fiber in brown rice prevents absoprion of those nutrients making the point that it has more moot.

[TBU720]

See, this is where the myth comes from. And yes, if sitting on your plate brown is technically better but that doesn't tell the story of what happens to it after you eat it.

See here: http://forum.bodybuilding.com/showpo...1&postcount=41

Basically the fiber in brown rice prevents absoprion of those nutrients making the point that it has more moot.

Alan Arganon? What a terrible source of information...

Thats actually a really interesting post, thanks.

I'm just confused though, because I thought that when nutrients were listed on things, it meant that it was the amount that a human could absorb?

Like there might be more than 5g of protein in something, but it says 5g on the label because only 5g of the protein is absorbable by humans. I thought the same was true for micronutrient reports.

[doctapeppa]

Alan Arganon? What a terrible source of information...

Thats actually a really interesting post, thanks.

I'm just confused though, because I thought that when nutrients were listed on things, it meant that it was the amount that a human could absorb?

Like there might be more than 5g of protein in something, but it says 5g on the label because only 5g of the protein is absorbable by humans. I thought the same was true for micronutrient reports.

When something is labeled for nutrition it is always the total amount in the package divided by the number of servings. The only thing that some companies are omitting recently is that they are subtracting fiber calories (which drives me crazy and should not be). When you look at pickles, for example, the amount of sodium listed is absolutely ridiculous but this is because they are obligated to list the sodium that is in the water (even though no one consumes it).

This really doesn't make much difference anyways, brown, white... it doesn't matter in the grand scheme of things. The difference is so minimal anyways that you would have to seriously eat a lot of rice for it to make any difference at all. Eat the one you like better and that's it.

[desslok]

Basically the fiber in brown rice prevents absoprion of those nutrients making the point that it has more moot.

Isn't the fiber in the outer bran coating? Wouldn't chewing it thoroughly let you absorb most of it?

[TBU720]

When something is labeled for nutrition it is always the total amount in the package divided by the number of servings. The only thing that some companies are omitting recently is that they are subtracting fiber calories (which drives me crazy and should not be). When you look at pickles, for example, the amount of sodium listed is absolutely ridiculous but this is because they are obligated to list the sodium that is in the water (even though no one consumes it).

This really doesn't make much difference anyways, brown, white... it doesn't matter in the grand scheme of things. The difference is so minimal anyways that you would have to seriously eat a lot of rice for it to make any difference at all. Eat the one you like better and that's it.

What I meant is that if you have a certain amount of a food, and it has "Zinc" in it, that number should be the amount that humans will obtain from the food when they eat it. So if I had a pound of some food, it might have 10 grams of the actual mineral Zinc. However, on the food label, it might report 5 grams of Zinc. I thought the numbers we saw on foods came from people who wanted to report on the amount of a mineral that humans would actually absorb from it. I didn't think that the numbers listed were just an absolute amount of the chemical in the food.

Does that make sense? I might be totally wrong. I was just saying what I thought before.

So like, the numbers listed on that site I linked for brown rice, or on nutritiondata.com...I thought those numbers of micronutrients were actual reports of how much a human could be expected to absorb. So what Alan would be saying is that "Somebody reported the wrong numbers" and not "The numbers are right, we just cant absorb them"

I hope I clarified wtf I am talking about. lol

[AlwaysTryin]

http://www.funpcgame.com/health/brow...difference.htm

There you go.

As you can see, in some minerals, brown rice has double the nutrients. Most nutrients, brown rice wins by at least 10%. For macro nutrients, the values are largely the same. (though I find the difference in fat content to be surprising. I dont quite understand why brown rice has extra fat)

Clearly, if you are concerned about your vitamin and mineral intake, brown rice is far superior. If you are concerned with macro nutrients, they are about the same.

Both foods are great, but for different uses and different purposes. When I am adding cals into my diet, I always go with white rice because it is less filling, tastes better (to me) and is quicker to prepare. When I am cutting, I will typically go with brown rice, due to the fact that I am taking in less food, and therefore the food that I am taking in should have higher nutritional value, in order to help meet my vitamin and mineral needs.

Doctapeppa has explained my point - was trying to get you to realise the myths

[doctapeppa]

What I meant is that if you have a certain amount of a food, and it has "Zinc" in it, that number should be the amount that humans will obtain from the food when they eat it. So if I had a pound of some food, it might have 10 grams of the actual mineral Zinc. However, on the food label, it might report 5 grams of Zinc. I thought the numbers we saw on foods came from people who wanted to report on the amount of a mineral that humans would actually absorb from it. I didn't think that the numbers listed were just an absolute amount of the chemical in the food.

Does that make sense? I might be totally wrong. I was just saying what I thought before.

So like, the numbers listed on that site I linked for brown rice, or on nutritiondata.com...I thought those numbers of micronutrients were actual reports of how much a human could be expected to absorb. So what Alan would be saying is that "Somebody reported the wrong numbers" and not "The numbers are right, we just cant absorb them"

I hope I clarified wtf I am talking about. lol

Nutrition labels are just approximates of what is in the food. Green Giant doesn't do a chemical analysis of their food to tell you the amount of calories in their beans. They mostly use standard, commonly accepted values and when they have a new product they hire people to come up with numbers that the FDA will accept. Doing analysis of food to determine nutritional content is very costly and is not frequently done or even necessary.

None of this matters. You are over thinking this. Use the numbers on the label and move on.

[B14JOSH]

You most definitely overcooked the rice.

Food is great, make it interesting. I wouldn't eat like that even in contest prep. Add some veggies, onion/garlic or ginger, soy sauce/spices. A little salt and pepper/chilli if you like it.

Make things interesting, vegetables and spices wont count much to your macros, but it will make a big difference in enjoying what you eat.

No, I cooked it for the right amount of time, it came out perfect. Have you ever cooked real rice, not the instant stuff? You have to simmer for at least 30mins.

[hippocampus]

There're many ways to make your tuna. Here are some:

Preparing Tuna

Fresh tuna must not be washed with water before cooking. Frozen tuna should be thawed and like fresh tuna, patted dry with kitchen paper.

Canned tuna is usually drained before using, although the liquid is sometimes used for cooking sauces.


Tuna Steaks

Tuna is a prime type of fish that does not need a lot of added ingredients to flavor it. Tuna steak is ideally cooked medium-rare. Being an oily fish, it dries out rather quickly. If medium-rare is not your preference, make sure that you don’t overcook it.

You will need tuna, vegetable or olive oil, salt, pepper, and a grill or a heavy cast iron skillet.

Instructions for Cooking

1. Preheat the grill or skillet. Seared tuna steak must be cooked in really high temperature.
2. Choose a big slice of quality tuna, about one inch thick.
3. Brush it lightly with oil and season with salt and pepper to taste.
4. Place it in the hot grill or skillet and cook for not more than two minutes per side for a medium-rare steak. You’re looking for a nicely seared crust and a heated raw middle. For a perfectly cooked tuna, cook the steak for about 4 - 5 minutes per side until cooked thoroughly. Serve with sauce or topping to avoid having a dried out tuna.
5. Plate and serve immediately.


Tuna Sashimi

You will need fresh sushi quality tuna steak, Wasabi powder, vinegar, soy sauce, chopped chives, crushed garlic, pickled ginger, and steamed white rice.


Instructions

1. Choose a really fresh, high quality tuna steak. Cut it into very thin slices and arrange in a plate.
2. Chill the tuna in the refrigerator after covering it in plastic wrap.
3. Make the wasabi paste by mixing the wasabi powder with vinegar until it has a paste like consistency.
4. Mix the chopped chives and the garlic with the soy sauce.
5. Serve the tuna with wasabi and soy sauce along with bowl of steamed rice and pickled ginger at the side.
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Web development

[B14JOSH]

Tuna Burgers sound ****ing delicious, I have to try those!

Also, when I say tuna, I mean canned tuna, I can't afford the real tuna. If I could I would be getting ribeyes every meal.