Probably, every housewife in kitchen cabinets and a refrigerator has a “strategic supply”, that is, a certain set of products that can be stored for a long time, and if necessary, you can quickly prepare dinner or refreshments for unexpected guests.
A jar of canned fish can become part of such a “reserve” , since today the choice of this type of product is quite wide. For example, if you have canned tuna in your cabinet, then you can cook a variety of dishes within a few minutes.
It should be noted that canned tuna is produced differently and almost always the price is an indicator of quality. Canned fish is more expensive than cereal. The last option of canned food can be used unless for cooking meatballs or some types of salads. The most expensive version of canned tuna canned fish is in olive oil, but filling from such a jar can be used as a salad dressing.
There are many varied dishes that include canned tuna. Recipes of some of them we will give in this article.
So, a light and juicy salad of canned tuna, which can be quickly prepared if guests suddenly come to you.
We need two hundred and fifty grams of tuna, preserved in our own juice, one small jar of seedless olives, bell pepper (preferably red), two tomatoes, half an onion. For refueling, you will need to take two tablespoons of lemon juice and olive oil, pepper and salt, as well as fresh herbs.
We spread canned tuna in a bowl, draining the liquid from it, and knead the fish with a fork. Cut the vegetables into small cubes and add to the fish. Season the salad and season with a mixture of oil and lemon juice. Ten minutes - and the delicious salad is ready!
If you want to cook something hot, then you can try making baked cutlets. In order to make this dish, we need one can (340 grams) of tuna, a small onion and a small carrot, a celery stalk, one large or two small eggs, a third of a glass of mayonnaise, salt, pepper, dry oregano, lemon juice and breadcrumbs.
We grind the vegetables and pass them in a small amount of oil until soft, season with lemon juice, pepper, oregano and add salt. We take canned tuna, open the jar and, draining the liquid, knead the fish with a fork. Then mix it with vegetables.
Now beat the egg with mayonnaise and pour this mixture into the fish, knead the minced meat and add the crackers there to give the mass the necessary viscosity. We put the bowl with minced meat in the refrigerator for half an hour. And then we make cutlets (it should turn out seven to eight pieces), roll them in breadcrumbs and bake in the oven at two hundred degrees for about twenty minutes.
Alternatively, cooked mincemeat can not be cut into cutlets, but put in a baking dish and cook something like pudding.
If there is no time to prepare the cutlets, but you need to make a hot meal, you can choose a recipe from the series "quick dishes of canned tuna." For example, this.
We put the pan on the stove, pour in a little vegetable oil. When the oil becomes hot, throw the onion into the pan, fry for a couple of minutes, then put the mashed canned fish to the onion (drain the liquid) and mix. Dice the bell peppers and tomatoes (peel is better to remove), put in a pan. We send canned beans there. Salt, season, mix and, having reduced the level of heating, leave to stew under the lid for about fifteen minutes. Arrange on plates and sprinkle with herbs.
For a can of canned fish, we need a can of beans (you can in your own juice, you can in tomato), two bell peppers and tomatoes, spices, vegetable oil and herbs.
In addition, canned tuna can be used to prepare various sandwiches, rolls or envelopes of pita bread, pizza, a variety of fish pies.