I have so many things to post but I have not been able to because I have been getting back into the swing of things at home. I have been so blessed having my hubby at home and having the girls spend a lot of quality time with him, but now the summer is over and he is starting teaching again.
What does this mean? Dinner planning comes in again. I have ALWAYS loved flying by the seat of my pants when it came to dinner planning. I would know what was in the pantry or fridge and I would come up with a meal.
I am back to carrying the baby during dinner time because that is when she starts getting fussy. I love that she gets quiet when I start cooking but now Julianne gets a bit jealous and has started to ask me to hold her too. Whoops. Some days are better than others and they end up playing well with each other.
In comes this meal. Ryan was and continues being impressed that I can spring up something completely new without a recipe for dinner. I enjoy making Cuban picadillo which is prepared with ground beef so I thought I would make something the Spanish make using tuna.
While I think this dish could be made using fresh tuna, it is easier using canned tuna for a quick weeknight dinner. I love that there are a lot of veggies in this dish too! I have been finding lots of ways to use the zucchini in dinner dishes so that the whole family can get a good dose.
This is also toddler-approved with a few “yummys” from her mouth. Love it! Add a green salad on the side and this makes for a great complete meal.
Tuna Picadillo with Jasmine Rice
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (4 servings)
- 2 Tablespoon olive oil
- 1 mediumred onion, chopped
- 2 carrots, grated
- 1 large zucchini, grated
- 1 tomato, chopped
- 1/2 cup pimento, chopped
- 1/2 cup cilantro, chopped
- 1/4 cup green olives, chopped
- 2 cans albacore tuna, in water (drained)
- 1/2 teaspoon salt
- 1 1/2 cups jasmine rice
- 3 cups water
- 1/2 teaspoon salt
Cook the rice according to packaged directions
Heat oil in a large non-stick pan. Add the first five ingredients and cook for 5-7 minutes. Add the tuna and continue cooking on medium high heat for 10 minutes.The mixture should start drying a bit. Add the cilantro, green olives, salt and pepper and cook for another 5 minutes.
Serve with rice and pircadillo on top.
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