BRINE TUNA RECIPE RECIPES

TURKEY BRINE RECIPE | ALLRECIPES

Turkey Brine Recipe | Allrecipes image

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Provided by SHERI GAILEY

Categories Turkey Brine

Total Time 8 hours 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 gallons

Number Of Ingredients 7

Ingredients

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Steps:

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Nutrition Facts : Calories 2.8 calories, CarbohydrateContent 0.6 g, CholesterolContent 0 mg, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.1 g, SaturatedFatContent 0 g, SodiumContent 5640.3 mg, SugarContent 0 g

CHICKPEA TUNA SALAD RECIPE - SKINNYTASTE

Chickpea Tuna Salad Recipe - Skinnytaste image

Chickpea Tuna Salad with capers is perfect for lunch! Quick and easy for meal prep! Healthy and filling, this mayo-less Tuna Salad is loaded with protein and Omega 3s and tastes even better the next day.

Provided by Gina

Categories Lunch Salad

Total Time 5 minutes

Prep Time 5 minutes

Yield 2

Number Of Ingredients 6

Ingredients

15 ounce can chickpeas (rinsed and drained)
6 ounce can wild albacore tuna (drained (I like American Tuna))
1 to 2 tablespoons chopped red onion
2 tablespoons capers (plus 2 tablespoons of the brine)
2 tablespoons red wine vinegar
chopped lettuce (optional)

Steps:

Combine all the ingredients, adjust the vinegar and brine to your taste.

Nutrition Facts : ServingSize 1 generous cup, Calories 273 kcal, CarbohydrateContent 36 g, ProteinContent 27 g, FatContent 2.5 g, SaturatedFatContent 0.5 g, CholesterolContent 30 mg, SodiumContent 510 mg, FiberContent 8 g, SugarContent 2 g

More about "brine tuna recipe recipes"

HOW TO MAKE A BASIC BRINE | TECHNIQUE | NO RECIPE REQUIRED

From noreciperequired.com
Reviews 2.5
Total Time 25 minutes

Brining is a process similar to marinating in that both expose food to a flavored liquid, but they actually work in significantly different ways. Marinating is usually a relatively short process (3 – 5 hours) that primarily uses acid to break down meat fibers, resulting in greater tenderness. The flavors involved are often strong and leave a big impact on the food. Brining on the other hand, uses osmosis (via a combination of salt and water), to develop flavor and moisture. How does brining work? Salt draws moisture out of food; which doesn’t sounds like a good thing. As an experiment, take two slices of eggplant, and liberally salt one but not the other. Let them sit on separate plates for 10 minutes. When you come back, you’ll find that the salted slice has exuded a significant amount of water to the surface, while the other still looks relatively dry. That water is drawn out by the salt. So you may ask, if salt pulls water out of food, wouldn’t brining a piece of meat pull all of the moisture out of it? Well, the answer is it does, but that ok because of….Osmosis. Osmosis, is a process where water moves and out of cells. And because salt draws water, we can use it to actually move water in and out of food. Without getting into the gory details, the salt in a brine, given enough time, will carry moisture (and potentially flavor) into whatever is being brined. Most brines also contain sugar, to balance out the salt, and bring some additional flavor the party. You can also add many other flavors, like peppercorn, or other spices, herbs, or other flavoring liquids. Unlike marinades, you need to brine for a long time (I never do less than 8 hours). Short periods will draw moisture out of food, without giving time for it to be pulled back in. Applications – what should I brine? I generally use brines for low fat cuts of meat. Brines are great for chicken, pork, and turkeys. In fact, I don’t think I’ve cooked an unbrined pork chop in years. Depending on the meat, and what your mood is, you can vary up the brine’s flavors but they should always have salt, sugar and water. Some Brine Recipes: Chicken or Turkey Brine Pork Brine Flavored Brines How to make a brine The basic brine consists of three elements – salt, sugar, and water (technically just water and salt, but I never make one without sugar). I use about ½ cup of both sugar and salt to one quart of water. To ensure that the salt and sugar dissolve in the water, I’ll mix the salt/sugar in boiling water, using ½ the amount of total water, and then cool the mixture by added the other ½ quart’s worth of water in ice cubes. While water is water, and salt, salt (actually there’s many different types of salt, but for a brine I’d just use regular kosher salt), you can definitely have some fun with the sugar. White table sugar is just fine to use, but brown sugar carries a different flavor, as does honey, molasses, and maple syrup. By swapping any of these with white sugar you can modify the flavor of the finished product. You can also add other flavor components to the dish – peppercorns at a minimum, but any other spices or herbs you’d like, or aromatic vegetables like onion, carrot and celery. With each, the flavor will get carried into the meat as it brines. Preparation & Cooking I like to take the meat out of the brine for 15 – 20 minutes before I’m ready to cook it, so that it comes back up to room temperature (always keep your brining foods in the fridge) and to release some of the excess moisture. Then I season them as normal. One thing to note, is that the meat’s taken on a lot more sugar than its natural state, and sugar burns more quickly than protein. So be a bit more diligent than normal and check the sear a little sooner than you might otherwise to prevent burning.

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HOMEMADE BACON RECIPE | MICHAEL SYMON | FOOD NETWORK

From foodnetwork.com
Reviews 4.3
Total Time 3 hours 30 minutes

Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

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TUNA AND BROCCOLI PASTA BAKE RECIPE - BBC FOOD

Raid your store cupboard to make a healthy tuna pasta bake in a hurry. Finishing this tuna bake under the grill saves time, too.
From bbc.co.uk
Reviews 4.6

Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately.

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CITRUS TURKEY BRINE RECIPE | ALLRECIPES

A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts.
From allrecipes.com
Reviews 4.8
Total Time 20 minutes
Category Turkey Brine
Calories 5.7 calories per serving

Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

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THANKSGIVING TURKEY BRINE RECIPE | ALLRECIPES

Prepare yourself for a juicy flavor kiss! Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork, and seafood. Enjoy the most juiciest and flavorful turkey you'll ever eat.
From allrecipes.com
Reviews 4.9
Total Time 17 hours 0 minutes
Category Turkey Brine
Calories 704.2 calories per serving

Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.

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TURKEY BRINE RECIPE | ALLRECIPES

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
From allrecipes.com
Reviews 4.8
Total Time 8 hours 20 minutes
Category Turkey Brine
Calories 2.8 calories per serving

Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

See details

CITRUS TURKEY BRINE RECIPE | ALLRECIPES

Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

See details

CHICKPEA TUNA SALAD RECIPE - SKINNYTASTE

Chickpea Tuna Salad with capers is perfect for lunch! Quick and easy for meal prep! Healthy and filling, this mayo-less Tuna Salad is loaded with protein and Omega 3s and tastes even better the next day.
From skinnytaste.com
Reviews 4.8
Total Time 5 minutes
Category Lunch, Salad
Cuisine American
Calories 273 kcal per serving

Combine all the ingredients, adjust the vinegar and brine to your taste.

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TUNA PASTA BAKE - TUNA PASTA BAKE RECIPE - DELISH

Most of you might think you know how to make a tuna pasta bake, but to make a GOOD one, it's more than just bunging all your ingredients into a dish.
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HOMEMADE BACON RECIPE | MICHAEL SYMON | FOOD NETWORK

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MISO CHICKEN RECIPE - NYT COOKING

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From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
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