STYLES OF LIGHTING RECIPES

TUSCAN-STYLE TUNA SALAD RECIPE | EATINGWELL

Tuscan-Style Tuna Salad Recipe | EatingWell image

This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.

Provided by EatingWell Test Kitchen

Total Time 10 minutes

Number Of Ingredients 8

Ingredients

2 6-ounce cans chunk light tuna, drained (see Note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
Freshly ground pepper, to taste

Steps:

Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

Nutrition Facts : Calories 199.3 calories, CarbohydrateContent 19.8 g, CholesterolContent 17.3 mg, FatContent 8.8 g, FiberContent 6.1 g, ProteinContent 16.5 g, SaturatedFatContent 1.3 g, SodiumContent 554.8 mg, SugarContent 2.5 g

PHO STYLE VIETNAMESE BEEF AND NOODLE SOUP RECIPE | COOKING ...

Pho Style Vietnamese Beef and Noodle Soup Recipe | Cooking ... image

Traditional Vietnamese ph? recipes require hours of hands-on cooking; this slow cooker version lets you off the hook in 40 minutes. Toast the spices and sear the short ribs first to add layers of flavor to this beautifully brothy soup.

Provided by Adam Dolge

Total Time 520 minutes

Yield Serves 4

Number Of Ingredients 17

Ingredients

3 whole star anise
1 cinnamon stick
2 medium sweet onions
3 tablespoons minced peeled fresh ginger
1 1/2 pounds bone-in beef short ribs
1 cup water
4 cups unsalted beef stock
1/4 teaspoon kosher salt
2 1/4 teaspoons fish sauce
2 teaspoons hoisin sauce
4 ounces brown rice vermicelli noodles
4 ounces top sirloin steak, thinly sliced
2 cups fresh bean sprouts
1 cup roughly torn fresh basil
1/2 cup roughly torn fresh mint
1 lime, cut into 4 wedges
Thinly sliced red Fresno chile

Steps:

Cook star anise and cinnamon in a large skillet over medium until fragrant, about 2 minutes. Transfer to a 6-quart slow cooker. Cut 1 onion in half; place in skillet, cut side down; add ginger. Thinly slice remaining onion, and set aside. Cook onion and ginger over medium, undisturbed, until onion is charred on cut side, 5 to 7 minutes. Transfer to slow cooker. Increase heat under skillet to medium-high. Add short ribs; cook until browned on all sides, 14 to 16 minutes. Transfer to slow cooker. Remove skillet from heat; discard drippings. Pour 1 cup water into skillet, scraping to loosen browned bits. Pour through a strainer into slow cooker; discard solids. Stir in beef stock and salt. Cover and cook on low 8 hours. Remove short ribs from slow cooker. Pour broth through a strainer lined with cheesecloth into a bowl; discard solids. Skim and discard fat from surface of broth; pour broth back into slow cooker. Remove meat from bones of short ribs; shred meat, and return to slow cooker. Stir in fish sauce and hoisin sauce. Turn slow cooker to high; cover to keep hot. Cook noodles according to package directions. Place 1/2 cup cooked noodles in each of 4 bowls. Top each with 1 ounce raw sirloin and 1 1/4 cups hot broth (broth will cook meat). Top each with 1/3 cup short rib meat and 1/4 cup thinly sliced onion. Sprinkle with bean sprouts, basil, and mint. Serve with lime wedges; garnish with Fresno chile.

Nutrition Facts : Calories 337, CarbohydrateContent 38 g, FatContent 9 g, FiberContent 7 g, ProteinContent 26 g, SaturatedFatContent 4 g, SodiumContent 650 mg, SugarContent 7, UnsaturatedFatContent 5 g

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