Tuna Hash

Potatoes are the base for most hash dishes, and any assortment of meat, vegetables, and herbs can be added to the crisp mixture. This recipe gives you a choice of tuna steaks or salmon fillets.



by 2  people


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Servings: 4
Total Time: 45 mins
Related Categories: Fish and Seafood, Tuna, Vegetables
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Ingredients
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    4  4  ounces 
    fresh or frozen skinless tuna steaks or salmon fillets
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    3   cups 
    refrigerated or frozen loose-pack diced hash brown potatoes
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    2   tablespoons 
    olive oil
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    1/2  cup 
    chopped white or red onion
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    2   tablespoons 
    snipped fresh dill or thyme or 1 tsp. dried dillweed or thyme
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    3/4  teaspoon 
    ground cumin or dry mustard
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    freshly ground black pepper
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    1   tablespoon 
    olive oil
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    Salt and freshly ground black pepper
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    8   cups 
    torn fresh Swiss chard, spinach, or kale
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    1   recipe 
    Caramelized Red Onion (see recipe below) (optional)
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    Fresh dill sprigs (optional)
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    1/2 - 1   cup 
    bottled honey Dijon salad dressing or homemade salad dressing (see recipe below)
Caramelized Red Onion
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    1   tablespoon 
    olive oil
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    1/2  
    of a medium red onion, thinly sliced

Homemade Dressing
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    1  8  ounce 
    carton light dairy sour cream
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    2   tablespoons 
    coarse brown mustard
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    1   tablespoon 
    honey
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    1/4  teaspoon 
    salt
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    1/4  cup 
    milk
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    Milk


Directions
1.
Thaw tuna or salmon and potatoes if frozen. Set fish aside. In a very large skillet heat the 2 tablespoons olive oil over medium heat. Add potatoes, onion, dill, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly in skillet. Cook over medium-high heat for 20 to 25 minutes or until potatoes are golden brown and slightly crisp, stirring occasionally. Transfer to a medium bowl; cover and keep warm.
2.
In the same skillet, heat 1 tablespoon olive oil over medium heat. Lightly sprinkle tuna with salt and pepper. Add tuna to skillet; cook for 4 minutes. Carefully turn tuna. Reduce heat to medium-low; cook for 2 to 4 minutes more or until fish flakes easily when tested with a fork (tuna should be slightly pink in the center). Remove tuna from skillet; keep warm. Add greens to skillet. Cook over medium-low heat, tossing frequently, for 5 to 7 minutes or until tender and beginning to wilt if using Swiss chard or kale; or 1 to 2 minutes or beginning to wilt if using spinach (add more oil to skillet during cooking if necessary).
3.
Divide wilted greens among 4 serving plates. Top with potato mixture, tuna steaks, and, if desired, Caramelized Red Onion. Garnish with dill sprigs if desired. Pass salad dressing. Makes 4 servings.
Caramelized Red Onion
1.
Heat oil in a medium skillet over medium heat. Add onion. Turn heat to medium-low. Cook onion for 8 to 10 minutes or until golden brown, stirring occasionally.

Homemade Dressing
1.
In a small bowl stir together sour cream, mustard, honey, and salt. Stir in the 1/4 cup milk until smooth. If necessary, add additional milk, 1 teaspoon at a time, to make desired consistency. Makes about 1-1/4 cups.

Nutrition information
Per Serving: cal. (kcal) 512, Fat, total (g) 28, chol. (mg) 43, sat. fat (g) 4, carb. (g) 35, Monosaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 8, pro. (g) 31, vit. A (IU) 6463, vit. C (mg) 30, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 10, sodium (mg) 748, Potassium (mg) 600, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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