A recipe for tuna, fried, baked or boiled, can help you prepare great dishes for both the casual table and the festive occasion.
This fish of the mackerel family is extremely useful - unsaturated fats, which it contains in abundance, help the brain and heart to function, cleanse blood vessels.
Features and Recipe for Tuna
In the cuisines of various peoples of the world, this fish is widely used. In Italy, carpaccio with fennel, which uses raw tuna, is popular. Recipes from the photo make it possible to see that the pieces of pulp of this fish are very similar to meat. They are reddish in color and have a similar texture. In Japan, sushi is made from raw tuna (the simplest is a piece of tuna in soy sauce wrapped in rice with a slice of avocado), and in Spain, a special fish stew with potatoes and paprika. In our stores, most often you can buy this fish in the form of fillets and steaks that are cleaned of bones and skin. When defrosting a pulp, in order to embody any recipe for tuna, pay attention to its integrity - it should be without dents or tears, and also not have a smell. Before cooking, thaw it at room temperature (if it was frozen) to ensure proper quality.
The simplest and most nutritious dinner is fried tuna. Recipes recommend to cook the fish for ten minutes in soy sauce with honey before cooking in a pan or grill. You need to fry in olive oil. Watch the color of the fillet - it should become a uniform pink color in the middle, and closer to the edge be brown. Do not let the fish dry out in the pan. A very interesting combination of tuna with
pine nuts and basil
pesto sauce . For several servings, you will need four bunches of greens, sixty grams of grated parmesan, four tablespoons of olive oil and garlic to taste. Crush fifty grams of nuts in a mortar or in a blender. Add the remaining ingredients and achieve uniformity.
Canned tuna in sauce
In olive oil, brown the chopped onion, add the tomato puree and sauté for four minutes. Pour rosemary greens, add spices. After removing the sauce from the heat, add the tuna (pre-strain the butter if you use canned food not in your own juice) and, after mixing, put it on boiled pasta. You can make a spread for toasts. To do this, put a mixture of canned tuna with crushed garlic and olive oil on toasted bread. Garnish with basil and tomato slices.
Klafuti fish. Recipe
Tuna can be used as a filling. It goes well with black olives. Prepare six hundred grams of fish by taking it out of the can and kneading it with a fork. Dilute a tablespoon of corn starch in milk (it needs three hundred grams), beat four eggs and combine with the starch mixture. Add the flesh of the fish and four hundred grams of tomatoes. Salt and pepper, mix, put in a mold. Place four hundred grams of seedless olives on top of the fish mass. Sprinkle with grated cheese, bake for thirty minutes.