This representative of the mackerel family is distinguished by its beneficial properties. The meat of this fish has an incredibly high content of unsaturated fatty acids (Omega 3 and Omega 6), which contribute to improving the performance of the cardiovascular system and the human brain. We call this fish tuna.
Tuna dishes are quite diverse. The Basque people, for example, are proud of the recipe and taste of their Martitako stew, which is made from fish, sweet pepper and potatoes. In Italy, the popular "carpaccio" of raw tuna fish. It is seasoned with olive oil (this product has a truly national value), young fennel seeds, ground black pepper and salt. In Japan, tuna is a sushi filling. In the classic version, slices of tuna fish are dipped in soy sauce and wrapped in rolls with meaty slices of avocado.
Tuna, which can be found on store shelves, is usually cut into fillets or steaks, which excludes the content of bone in meat. This greatly simplifies the task of preparing any tuna dish. In Europe, you can often find minced meat from this representative of the mackerel family on sale.
Having bought tuna in the form of chopped fillet in a store, you should not immediately open the bag and try to implement your culinary ideas. Allow the meat to stand at room temperature. Often in a hurry, fresh tuna dishes differ from those made from fish that have undergone the freezing process. If the slices of meat are not thawed enough, loose, ragged slices are inevitable, instead of beautiful and neatly sliced. The meat cut from the lateral or spinal muscles is red. Lighter shades are acceptable, but dark areas are removed.
Examining tuna dishes, you should start with the simplest - fried fillet. You can fry both in a pan and with smoke on the grill. In order for the tuna to remain tuna, and not a mass with a pronounced flavoring shade of fried meat, the fish needs to be turned over quite often. Readiness comes when the sides are only slightly browned. Ideally, the fried slices should be light pink in the middle on the cut, and brown at the edges. Frying is best done in olive oil.
For seekers of new taste sensations, recipes for tuna dishes provide for pre-soaking meat in sauces before frying. Alternatively, you can withstand pieces of tuna in soy sauce with honey (3: 1 ratio) for no more than 10 minutes. Fast toasting, and this dish comes in line with many culinary masterpieces. The taste is unforgettable!
You can buy canned food and cook quite tasty tuna dishes (you can’t always buy fresh, not always and everywhere). A special position in this case is occupied by salads and sauces. To prepare a hot addition to the side dish, it is necessary to fry the finely chopped onion in olive oil with peeled tomatoes (2 pieces). Passaging takes no more than 5 minutes. Next, add finely chopped rosemary (but a little, due to the bright taste of seasoning), salt, pepper. Remove from heat and add canned fish. This spaghetti dressing is almost an indispensable daily meal in Celentano's homeland.
Summarizing, it is worth noting that tuna dishes are not particularly difficult to prepare. Most often, the rest of the ingredients are just supplements that emphasize the taste of this fish. You can make almost anything from canned food - and fish soups, and gravy, dressings, appetizers, and even some analogues of the usual roast for us. Assessing the taste characteristics and density of tuna fish, many will notice that the fish is not much different from the usually tender meat of animals. Here are just the benefits of consuming tuna dishes more than obvious.