Tuna Jambalaya with Barley Recipe

Summary

Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings2
CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Canola oil2 Tablespoon
 Onions2 , halved and sliced
 Garlic3 Clove (15 gm), finely chopped
 Eggplant1 Pound, cubed
 Sliced mushrooms4 Ounce
 Fresh dill2 Tablespoon
 Dried basil1⁄2 Teaspoon
 Canned diced tomatoes14 Ounce
 Fish stock2 Cup (32 tbs)
 Quick-cooking barley1 Cup (16 tbs)
 Tuna1 Pound, cut into 1-inch cubes

Nutrition Facts

Serving size

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

Directions

MAKING
1. In a 4-quart saucepan, heat oil, add onion and garlic and sauté 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.

SERVING
5. Serve hot.
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