Tuna paste is a great fish appetizer option. It can be made for both a casual table and a festive table. The mass is spread on sandwiches or served separately, in portioned vases.
They make such a paste from different types of tuna, fresh and canned, and we will tell you in detail how to cook it. This snack can be dietary or, conversely, more satisfying. Cheese, olives, tomatoes and even fresh cucumber are added there.
Be that as it may, but the reviews about tuna paste, left by chefs and ordinary consumers, are almost identical: it is very tasty. In addition, these dishes, as a rule, are very quickly prepared and contain many useful substances: cobalt, phosphorus, calcium, chromium, acids important for the body, such as Omega-3, B vitamins.
The easiest way
In order not to go far, let's start with the most unpretentious way of serving such a snack on the table. You can buy ready-made tuna paste “Maguro”.
This is a fairly high-quality finished product, and consumers respond positively about it. Such a paste is produced by the Dalpromryba Corporation.
Natural canned food, consists of one fish, there are practically no thickeners. This product belongs to the Premium category, but nevertheless it can be found in the network of the most budgetary supermarkets, for example in Pyaterochka.
This pate will appeal to fish lovers. It is moderately salty, black pepper is heard from seasonings. You can serve such a product on the table if you really have no time.
To do this, you just need to open the bank. If you do not use the entire product, then cover the container with a plastic lid and store in the refrigerator.
Some consumers prefer another tuna paste - Argeta. This Slovak company is famous for its canned fish. Consumers claim that this paste is more tender than Russian. On the other hand, the price of a 100-gram jar starts at 100 rubles. Well, now let's see how to make this wonderful snack on your own.
From canned fish
In order to quickly cook a tuna paste, you do not need to go shopping in search of special delicacies. We need only a jar of fish in our own juice - about 300 grams. Well, now let's get down to the process itself.
- We take our jar, open it, lay out the tuna. Drain the juice. Knead the tuna with a fork with a small piece of butter - about 30 grams. You can put the contents of canned food in a blender - then the paste will come out more tender.
- Add 4 tablespoons of sour cream. Some chefs recommend a slightly different dressing. They suggest taking 2 tablespoons of sour cream, and two - mayonnaise, so that was 50 to 50.
- For satiety, you can add two boiled eggs, very finely chopped.
- From one small lemon (and preferably lime) squeeze the juice.
- Now add a little fresh chopped cilantro, salt and black (maybe white) pepper.
- Mix everything again and put in the refrigerator.
After an hour, you can spread the snack on sandwiches. Perfect for it are neutral or salty crackers, as well as bagels.
An interesting option for this paste is a tuna ball. It is cooked in approximately the same way, sometimes with the addition of cream or cream cheese. Only the mixture is beaten until completely smooth, and then a ball is formed from it. In the refrigerator, he must stand for 5-6 hours to maintain his shape.
Holiday option
Canned tuna paste can be turned into a gourmet dish. Then it is better to serve fried toast and wine. It is being prepared, in principle, in the same way as in the previous recipe, whipped up, but with some secrets.
Instead of sour cream, you can use cream and soft curd cheese. The cream will go about 2 tablespoons. Cheese is taken 100 grams. Next, cook as follows:
- 5 pieces of dried tomatoes finely cut.
- Add to the tuna 1 teaspoon of Dijon mustard with honey.
- Beat all this in a blender until smooth.
- Finely chop a handful of olives and some fresh basil.
- Add to the paste, salt, sprinkle with a mixture of peppers.
- Pour the juice of lemon or lime, mix.
- Now put in the refrigerator for half an hour. So far, you can fry the toasts!
Sandwiches are best sprinkled with a little olive oil.
Diet option
Those who count calories can also afford this appetizer. A diet tuna paste is made in this way.
- We take one large jar or 5-6 70-gram canned food from this fish. Well knead the contents in one container.
- Drain the juice, but add a little water - 50 g, not more.
- Finely chop the onion and 4 cloves of garlic.
- Mix everything and beat 3 eggs in this mixture.
- Pour the resulting glass into a heat-resistant glass dish and bake in the microwave for about a quarter of an hour.
- Take out when it cools down. In 100 grams of such a dish there will be 108 kcal.
On breakfast
It used to be in the morning people were well fed. Now other times, and for breakfast they prefer something light. Therefore, we will try to cook something original for a morning meal.
Here, for example, is a special recipe for tuna paste for breakfast. The cucumber flavor of this appetizer is very refreshing. You can take fresh vegetables or capers.
- Open a 300-gram jar of canned tuna in oil.
- Put in a bowl and knead. Add 4 tablespoons of oil from the can.
- Knead on. Add 100 grams of softened butter.
- Salt, pepper. Beat mass in a blender until smooth.
- To give the paste a sour taste, pour a tablespoon of lemon juice. Whip again.
- You can add curd cream or soft goat cheese - 2 tablespoons.
- And now add finely chopped cucumbers or capers. They should also be approximately 2 tablespoons.
Of course, do not forget to keep such a paste in the refrigerator before serving. You can also stuffed gouged fresh cucumbers with this snack.
The most delicious tuna sandwiches
Many chefs recommend this French original recipe. In addition to canned tuna, smoked salmon is also added there. Such a paste should be prepared in advance, and not at the last moment, as in previous recipes.
- Mix 160 grams of tinned (canned) without liquid and mix 150 mascarpone cream cheese.
- Add two shallots (finely chopped).
- Cut a little dill and basil. Greens and onions add to the mixture of tuna with mascarpone.
- Finely chop 5-6 slices of smoked salmon.
- Salt, pepper, refrigerate. Pre appetizer is better to put in shape. The paste should be there for at least six hours. If he stays in the fridge all night, it's even better.
If you are cooking not a French but a German version of a tuna and salmon paste, then instead of cream cheese, add butter to the appetizer, and instead of shallots, a few chopped cloves of garlic. Lemon juice is also poured into the mixture and grated zest is added. Decorate the paste with a slice of citrus fruits and a sprig of parsley.
What to do with tuna carcass
This king of the seas, unfortunately, is a rare guest in our stores in fresh or even frozen form. But if you still happen to buy a carcass, be aware that the flesh at the bottom of the fish is the most delicious and fatty.
Pate is mainly prepared from it. The rest of the meat of this fish is good for frying and baking. First of all, we must butcher the carcass.
By the way, people in Asia believe that this fish cannot have any waste. As usual, the tuna is gutted, washed, cut off the head and fins. They make fish broth. Then the tuna is cut along the back so that three layers are obtained. This filet is below the bones, above and the spine itself with ribs. Soup is also prepared from the last - middle - layer. And fillet meat is good for frying, baking. But it is also suitable for preparing snacks.
Tuna paste: an original recipe
- Dice the tuna fillet (250 grams) - preferably the lower fat part.
- Grind 2 cloves of garlic and two potatoes in the same way as fish.
- Put it all boil for 10 minutes. The potato should become soft. Give water a minimum so that it only covers fish and vegetables. Screw gas to a minimum.
- Finely chop half a bunch of fresh herbs and a few olives.
- Add all this to a mixture of boiled tuna and potatoes.
- Pour 1-2 tablespoons of olive oil and lime juice. Salt, pepper.
- Now grind everything with a blender until smooth.
Sandwiches with this paste are best decorated with radishes and lettuce, as well as lingonberries and sprigs of rosemary.