A Quote by Tom Douglas
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.
Related Quotes
Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.
When I'm doing a movie, I eat the same thing every day. For lunch, it's tuna salad or chicken salad and cole slaw. That's it. For dinner it's either veal and rice, fish and rice or steak and rice. It gets boring; boy, does it get boring.
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
The best meal I've had was in Tavarua, an island in Fiji. It was just before sunset. A bunch of guys had just caught all this yellow fin tuna; they literally brought this huge wooden table down to the sand, pulled the tuna from the boat, dropped it on top of the table, pulled the skin off and sliced the tuna up.
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
Good-quality protein is very hard to come by in prison. Tuna is good, but tuna doesn't have texture. Mackerel is meaty.
I think it all started with the tuna sandwich, and then, on the road, gearing up for New York, Nick [Kroll] and John [Mulaney] had the idea of having a tuna puppet, which became Tony Tuna, and their friend Cammi Upton designed that and did a great job.
When I went to visit this rice cake plant, I hadn't realized how the rice cakes were made. As soon as I saw the molds of rice and how the heat pops it like popcorn, the light bulb went off. This is popped. This isn't baked or fried.
Growing up at my grandmother's table, she always had rice. She might do something as exotic as potatoes or spaghetti, but there was still always rice, just in case you needed a little rice fix.
One of my favorite ways to eat albacore is tuna poke.
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
Dinner is often a stew of beans or legumes, which are awesome for dieting; they give you that meaty satisfaction and both are excellent with whole grain rice or bread.
We have an obligation to imagine. It is easy to pretend that nobody can change anything, that we are in a world in which society is huge and the individual is less than nothing: an atom in a wall, a grain of rice in a rice field. But the truth is, individuals change their world over and over, individuals make the future, and they do it by imagining that things can be different.
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.
And I have stopped eating tuna until the tuna nets cease killing tens of thousands of dolphins every single year.
When I was coaching with the Patriots, the players pulled a practical joke and I said, 'Do you think I'm Charlie the Tuna, like a sucker?' After that, they called me Tuna.
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