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Tuna Jambalaya with Barley Recipe
|Canola oil||2 Tablespoon|
|Onions||2 , halved and sliced|
|Garlic||3 Clove (15 gm), finely chopped|
|Eggplant||1 Pound, cubed|
|Sliced mushrooms||4 Ounce|
|Fresh dill||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Canned diced tomatoes||14 Ounce|
|Fish stock||2 Cup (32 tbs)|
|Quick-cooking barley||1 Cup (16 tbs)|
|Tuna||1 Pound, cut into 1-inch cubes|
Calories 956 Calories from Fat 269
% Daily Value*
Total Fat 30 g46.5%
Saturated Fat 4.8 g24.2%
Trans Fat 0.1 g
Cholesterol 88.5 mg
Sodium 741.5 mg30.9%
Total Carbohydrates 103 g34.3%
Dietary Fiber 26.5 g106%
Sugars 11.8 g
Protein 74 g147.7%
Vitamin A 154.2% Vitamin C 82.5%
Calcium 23.7% Iron 51.5%
*Based on a 2000 Calorie diet
1. In a 4-quart saucepan, heat oil, add onion and garlic and sautÃ© until brown and soft.
2. Add eggplant, mushrooms, dill, basil and cook for another 4 minutes, until vegetables are tender.
3. Add tomatoes, stock, barley, bring to a boil and simmer for another 30 minutes, until barley are soft.
4. Add tuna cubes over the mixture, cover and cook for another 5 minutes, until fish is cooked.
5. Serve hot.