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.

Tuna Hash
45 mins
by 4.0 2  people
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Fish and Seafood, Tuna, Vegetables
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  • 4 4 ounces fresh or frozen skinless tuna steaks or salmon fillets
  • 3 cups refrigerated or frozen loose-pack diced hash brown potatoes
  • 2 tablespoons olive oil
  • 1/2 cup chopped white or red onion
  • 2 tablespoons snipped fresh dill or thyme or 1 tsp. dried dillweed or thyme
  • 3/4 teaspoon ground cumin or dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 8 cups torn fresh Swiss chard, spinach, or kale
  • 1 recipe Caramelized Red Onion (see recipe below) (optional)
  • Fresh dill sprigs (optional)
  • 1/2- 1 cup bottled honey Dijon salad dressing or homemade salad dressing (see recipe below)
Homemade Dressing
  • 1 8 ounce carton light dairy sour cream
  • 2 tablespoons coarse brown mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • Milk

Caramelized Red Onion
  • 1 tablespoon olive oil
  • 1/2 of a medium red onion, thinly sliced

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.
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).
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.
Homemade Dressing
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.
Caramelized Red Onion
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.

nutrition information

Per Serving: cal. (kcal) 512, Fat, total (g) 28, chol. (mg) 43, sat. fat (g) 4, carb. (g) 35, Monounsaturated 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 (g) 16, Cobalamin (Vit. B12) (g) 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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