Tuna has it all essential vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids, which are vital for proper brain function and the prevention of malignant tumors.
Compared to other fish, the representative of the mackerel family, tuna, stands out with its impressive weight, sometimes reaching 600 kg, and unique beneficial properties. Tuna meat contains the highest amount of protein among all fish.
Tunas are almost always on the move, so they have well-developed muscles. Thanks largely to this feature, the taste of tuna is unlike any other fish.
Although it is technically a fish, its taste characteristics are often put on par with meat. When cut, tuna is also not very different from the same beef, which is why it was nicknamed “chicken of the sea.”
Tuna dishes are good for the heart, blood vessels, joints, nervous system, vision and immunity. True, this fish is somewhat capricious in preparation, because in fresh its meat is too dense and flaky.
Today we will talk about how to properly cook tuna so that both children and adults will like it.
Subtleties of cooking fresh tuna: choosing the fish
Fresh tuna fillets are always dark red in color and should be uniform, so inspect the fish carefully when purchasing. You should be alert to brown spots and uneven coloring, which indicate that the tuna is most likely not fresh.
If you buy a whole carcass, it should weigh no more than 2 kg, be light in color, have intact fins and smell of the ocean.
Tuna dries quickly and can be stored in the refrigerator for no more than 4 days, so try to use it immediately without delay.
If you are preparing tuna for children, keep in mind that the most delicious, tender and fatty part of the fish is in the belly area.
Tuna cutting
If the fish is frozen, thaw it at room temperature.
Then we will prepare the work space, since cleaning fish from scales is a rather dirty job. In this regard, it is best to do this on a newspaper or by wrapping a cutting board in thick polyethylene. Many housewives prefer to clean fish directly in the sink. In short, choose the option that suits you best.
To clean, we need a knife or a special fish scaler. Take a napkin in your left hand and grab the fish’s tail very tightly with it. This is necessary so that the fish does not slip out of your fingers.
Next, with the blunt side of the knife blade, holding it at a right angle to the carcass, with forward movements towards the head of the fish, scrape off the scales. This must be done quite vigorously, repeating the action several times in the same place to remove the scales completely.
Then turn the tuna on the other side and repeat the procedure. After all the scales have been removed, thoroughly rinse the fish in water and place it on a clean cutting board.
Using a sharp knife, carefully cut the belly of the carcass and remove all the insides, remove the gills, and cut off the fins. Afterwards we wash the carcass again inside and out.
Here's how the experts do it. For example, Japanese tuna cutting. The traditional "Deba" knife works :).
Well, in this video the process is simpler (IMHO). You can use the usual sharp knife, which can be found in the arsenal of any housewife.
Tuna meat is suitable for cooking large quantity dishes with different technological processes it is equally good boiled or stewed, it is fried and stewed, and added to various salads.
The other most common way to prepare tuna meat is to boil it. Boiled tuna is used for cooking various salads, thereby giving them a refined and unique taste.
Boil tuna meat
Pour water into the pan, bring to a boil, add salt, Bay leaf, black pepper and chopped onion, all ingredients must be boiled for two minutes.
Next, add fresh tuna meat to the boiling broth and cook for 10-12 minutes. Then we take out the meat, cool it and then use it according to
purpose.
Marinating tuna - a way to make it juicier
A fresh carcass must be gutted in the usual way- separate the head and tail, remove the fins, cut the belly, free it from the entrails, remove the skin, and then make a longitudinal cut on the back and carefully separate the meat from the bones, of which there are usually few.
After cutting the fillet into pieces, you can marinate it in the mixture soy sauce, olive or sesame oil, honey, lemon or orange juice with any spices you like.
Sometimes red wine, vinegar, garlic, dried herbs and grated fresh ginger are used as a marinade, which gives the fish fresh aroma and spicy taste.
You should marinate for 30 minutes to 2 hours, depending on how much time you have to prepare the dish, but know that the longer the tuna is marinated, the softer and juicier it will be.
How to fry tuna correctly
If the marinade contains soy sauce, then the fish does not need to be salted; in all other cases, rub the fillet pieces with salt and pepper.
Fish that has not gone through the marinating stage should rest for half an hour, only then can it be fried in a hot vegetable or butter 2-3 minutes on each side until beautifully golden brown.
The tuna pieces should be no thicker than 3 cm so that the fish is steamed well.
To determine doneness, pierce the fish with a fork and if it flakes slightly on the outside and is light pink on the inside, the tuna is ready.
Before frying, steaks can be breaded in whipped egg whites mixed with sesame seeds, coriander and any spices. It is better to apply the protein mass to the fish with a culinary brush and only then roll it in ground spices.
When frying, remember to regularly turn the meat once the surface is lightly browned. And immediately remove from the pan, in this case the tuna meat will turn out juicy and tender.
A piece of meat that is cut in the middle should be light pink and closer to the edges is considered ideally cooked.
should be brown.
Other ways to cook tuna
In European and Asian cuisine there are various recipes cooking tuna, and through experience you can choose dishes that will take root in your family.
Tuna baked in the oven or on the grill turns out very tasty, and if you haven’t marinated it first, it is recommended to grease the pieces with vegetable oil and then rub with salt and spices.
The fish is cooked in the oven, heated to 180-220 °C, for 7-10 minutes, in foil - 15 minutes. It is important not to overcook the fish in a frying pan or in the oven, so as not to dry it out, otherwise it will be hard and tasteless.
A win-win option is stewed tuna, which is first lightly fried with onions in a frying pan in vegetable oil, and then stewed in lemon or lime juice for 10-15 minutes.
You can cook fish in a slow cooker, convection oven or microwave; the time is determined individually, although 20-30 minutes is usually enough.
What to serve with tuna
As you can see, tuna cooks quickly, but it is advisable to lightly hold it in a frying pan under a lid, in a cooling oven or in foil before serving, so that it “ripens” and becomes softer and more tender.
Serve fish with vegetables, mushrooms, potatoes, pasta, rice, cheese, capers and salad, accompanied by garlic, cheese, creamy, tomato or fruit sauce, pesto, teriyaki or aioli.
Tuna goes well with many foods, so it is used to make salads, sandwiches, pie fillings, pizza, sushi, sashimi, cutlets, soups, casseroles, soufflés and many other delicious dishes, using spices and herbs to taste.
Tuna baked with lemon
Baking in foil is always an excellent option for preparing tuna: the dry fish turns out tender and tasty.
Moreover, there are a minimum of ingredients - and what kind delicious fish it turns out!
I like the recipe for its simplicity: wrap it in foil and in a while it’s ready! You don't even have to add anything other than spices. Although, if you wish, you can bake potatoes or vegetables, or even apples, along with the fish, but if you are in a hurry, then just enough spices: salt and pepper, and sprinkle with lemon juice - it goes well with sea fish.
By baking in foil, the tuna is cooked in own juice, it turns out not dry, but similar to delicious canned food with the same name. Moreover, if canned food is a small and expensive jar, then according to this recipe - a whole fish! Natural, tasty, healthy, economical.
Ingredients:
- 1 fresh frozen tuna;
- Salt, ground pepper or a mixture of peppers - to taste;
- Lemon juice from 0.5 lemon;
- Vegetable oil - 0.5 tablespoon.
How to cook tuna in its own juice:
Clean and wash the fish, dry it with a napkin and place it on a sheet of baking foil greased with vegetable oil, so that the shiny side of the foil is on the outside and the matte side on the inside.
Rub the fish with spices outside and inside. I took table salt and ground black pepper.
More sophisticated option- sea table salt and a mixture of peppers.
Spray the tuna lemon juice and wrap it in foil. 
Place on a baking sheet or in a mold, pour a little water on the bottom, and bake in the oven at 180C for 40-50 minutes, depending on the size of the fish.
Serve baked tuna with a side dish of boiled rice, fresh or baked vegetables, salad or potatoes.
Canned Tuna Recipes
Meat canned tuna used to prepare the most various dishes: snacks, different kinds there are no salads and soups full list canned tuna dishes.
In addition, it should be noted that canned tuna meat does not lose useful material, does not contain fat and salt, which is added to canned food as a flavor enhancer.
The industry produces canned tuna in oil and in its own juice, which is considered easier on the stomach, and fish preserved in this way better retains its beneficial properties.
When choosing canned food, make sure that the can is not damaged or swollen, and be sure to check the expiration date.
Fish preserved three months ago is considered the most delicious. but keep in mind that open jar Canned food cannot be stored for more than a day.
You can cook tuna in its own juices delicious soups, salads, pates and sauces with the addition of olives, capers, tomatoes and oregano.
Tuna salads are very popular not only because excellent taste this fish, but also due to the fact that tuna is a low-calorie product
Salad with tuna and tomatoes is perhaps a classic for fish salads, especially when tuna is present.
The recipe is very simple - take a can of canned tuna (100 g), drain the liquid, disassemble the fish into pieces, removing large bones.
Cut 250 g of tomatoes into large cubes, after removing the seeds (this will make the salad less watery). If the tomatoes are cherry tomatoes, then simply cut each tomato in half.
100 g cucumbers, cut into half rings, the same amount bell pepper chop into small cubes.
Finely chop a few sprigs of basil, 1 clove of garlic and 3 leaves of iceberg lettuce (iceberg lettuce is optional).
Mix all ingredients, add salt and ground pepper to taste, season the salad with a few spoons of olive or other vegetable oil and stir gently. Top the salad with pine nuts and basil leaves.
Tuna and avocado salad. Canned tuna and ripe avocado are an excellent duet: fast, tasty, healthy, dietary.
Ingredients:
- can of canned tuna,
- one large avocado,
- 2 boiled chicken eggs
- one red onion.
Cut the avocado in half and remove the pit. With help dessert spoon cut a small hole in the avocado, forming original bowls for the future salad.
Mix avocado pulp with chopped eggs and finely chopped red onion.
Drain the oil from a can of tuna, finely crush the fish with a fork and add to the salad, stir, season with sour cream, salt and pepper to taste.
Fill avocado bowls with prepared tuna salad.
Tuna - perfect fish For home menu, because it is easy to prepare, quickly satiates, looks beautiful and is very healthy. Many recipes are suitable for a weekday dinner with the family, and more complex dishes can be prepared for the holiday table.
You will definitely enjoy both cooking and tasting tuna, and any of the recipes will certainly become your signature home dish. Enjoy delicious, aromatic, healthy fish and make your loved ones happy!
PS. After preparing the dish, you will definitely have dishes and cutlery that retain the smell of fish. To eliminate it, you need to rinse it with water mixed with table vinegar, then rinse with a sponge and detergent. In this case, you will get clean dishes without a fishy smell.
Tuna, a fish from the mackerel family, is called the gold of the sea because it nutritional value very high.
Tuna contains all the necessary vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids, which are vital for proper brain function and the prevention of malignant tumors.
Compared to other fish, the representative of the mackerel family, tuna, stands out with its impressive weight, sometimes reaching 600 kg, and unique beneficial properties. Tuna meat contains the highest amount of protein among all fish.
Tunas are almost always on the move, so they have well-developed muscles. Thanks largely to this feature, the taste of tuna is unlike any other fish.
Although it is technically a fish, its taste characteristics are often put on par with meat. When cut, tuna is also not very different from the same beef, which is why it was nicknamed “chicken of the sea.”
Tuna dishes are good for the heart, blood vessels, joints, nervous system, vision and immunity. True, this fish is somewhat capricious in preparation, because when fresh its meat is too dense and flaky.
Today we will talk about how to properly cook tuna so that both children and adults will like it.
Subtleties of cooking fresh tuna: choosing the fish
Fresh tuna fillets are always dark red in color and should be uniform, so inspect the fish carefully when purchasing. You should be alert to brown spots and uneven coloring, which indicate that the tuna is most likely not fresh.
If you buy a whole carcass, it should weigh no more than 2 kg, be light in color, have intact fins and smell of the ocean.
Tuna dries quickly and can be stored in the refrigerator for no more than 4 days, so try to use it immediately without delay.
If you are preparing tuna for children, keep in mind that the most delicious, tender and fatty part of the fish is in the belly area.
Tuna cutting
If the fish is frozen, thaw it at room temperature.
Then we will prepare the work space, since cleaning fish from scales is a rather dirty job. In this regard, it is best to do this on a newspaper or by wrapping a cutting board in thick polyethylene. Many housewives prefer to clean fish directly in the sink. In short, choose the option that suits you best.
To clean, we need a knife or a special fish scaler. Take a napkin in your left hand and grab the fish’s tail very tightly with it. This is necessary so that the fish does not slip out of your fingers.
Next, with the blunt side of the knife blade, holding it at a right angle to the carcass, with forward movements towards the head of the fish, scrape off the scales. This must be done quite vigorously, repeating the action several times in the same place to remove the scales completely.
Then turn the tuna on the other side and repeat the procedure. After all the scales have been removed, thoroughly rinse the fish in water and place it on a clean cutting board.
Using a sharp knife, carefully cut the belly of the carcass and remove all the insides, remove the gills, and cut off the fins. Afterwards we wash the carcass again inside and out.
Here's how the experts do it. For example, Japanese tuna cutting. The traditional "Deba" knife works :).
Well, in this video the process is simpler (IMHO). You can use an ordinary sharp knife, which can be found in the arsenal of any housewife.
Tuna meat is suitable for preparing a large number of dishes with different technological processes; it is equally good boiled and stewed, it is fried and stewed, and added to various salads.
The other most common way to prepare tuna meat is to boil it. Boiled tuna is used to prepare various salads, thereby giving them a refined and unique taste.
Boil tuna meat
Pour water into the pan, bring to a boil, add salt, bay leaf, black pepper and chopped onion, all ingredients must be boiled for two minutes.
Next, add fresh tuna meat to the boiling broth and cook for 10-12 minutes. Then we take out the meat, cool it and then use it according to
purpose.
Marinating tuna - a way to make it juicier
A fresh carcass must be gutted in the usual way - separate the head and tail, remove the fins, cut the belly, free it from the entrails, remove the skin, and then make a longitudinal cut on the back and carefully separate the meat from the bones, of which there are usually few.
After cutting the fillet into pieces, you can marinate it in a mixture of soy sauce, olive or sesame oil, honey, lemon or orange juice with any spices you like.
Sometimes red wine, vinegar, garlic, dried herbs and grated fresh ginger are used as a marinade, which gives the fish a fresh aroma and piquant taste.
You should marinate for 30 minutes to 2 hours, depending on how much time you have to prepare the dish, but know that the longer the tuna is marinated, the softer and juicier it will be.
How to fry tuna correctly
If the marinade contains soy sauce, then the fish does not need to be salted; in all other cases, rub the fillet pieces with salt and pepper.
Fish that has not gone through the marinating stage should rest for half an hour, only then can it be fried in hot vegetable or butter for 2-3 minutes on each side - until a beautiful golden crust.
The tuna pieces should be no thicker than 3 cm so that the fish is steamed well.
To determine doneness, pierce the fish with a fork and if it flakes slightly on the outside and is light pink on the inside, the tuna is ready.
Before frying, steaks can be breaded in whipped egg whites mixed with sesame seeds, coriander and any spices. It is better to apply the protein mass to the fish with a culinary brush and only then roll it in ground spices.
When frying, remember to regularly turn the meat once the surface is lightly browned. And immediately remove from the pan, in this case the tuna meat will turn out juicy and tender.
A piece of meat that is cut in the middle should be light pink and closer to the edges is considered ideally cooked.
should be brown.
Other ways to cook tuna
There are various recipes for cooking tuna in European and Asian cuisine, and with experience you can choose dishes that will take root in your family.
Tuna baked in the oven or on the grill turns out very tasty, and if you haven’t marinated it first, it is recommended to grease the pieces with vegetable oil and then rub with salt and spices.
The fish is cooked in the oven, heated to 180-220 °C, for 7-10 minutes, in foil - 15 minutes. It is important not to overcook the fish in a frying pan or in the oven, so as not to dry it out, otherwise it will be hard and tasteless.
A win-win option is stewed tuna, which is first lightly fried with onions in a frying pan in vegetable oil, and then stewed in lemon or lime juice for 10-15 minutes.
You can cook fish in a slow cooker, convection oven or microwave; the time is determined individually, although 20-30 minutes is usually enough.
What to serve with tuna
As you can see, tuna cooks quickly, but it is advisable to lightly hold it in a frying pan under a lid, in a cooling oven or in foil before serving, so that it “ripens” and becomes softer and more tender.
Serve fish with vegetables, mushrooms, potatoes, pasta, rice, cheese, capers and salad, accompanied by garlic, cheese, creamy, tomato or fruit sauce, pesto, teriyaki or aioli.
Tuna goes well with many foods, so it is used to make salads, sandwiches, pie fillings, pizza, sushi, sashimi, cutlets, soups, casseroles, soufflés and many other delicious dishes, using spices and herbs to taste.
Tuna baked with lemon
Baking in foil is always an excellent option for preparing tuna: the dry fish turns out tender and tasty.
Moreover, there are a minimum of ingredients - and what a delicious fish it turns out!
I like the recipe for its simplicity: wrap it in foil and in a while it’s ready! You don't even have to add anything other than spices. Although, if you wish, you can bake potatoes or vegetables, or even apples, along with the fish, but if you are in a hurry, then just enough spices: salt and pepper, and sprinkle with lemon juice - it goes well with sea fish.
By baking in foil, the tuna is cooked in its own juice, so it turns out not dry, but similar to the delicious canned food of the same name. Moreover, if canned food is a small and expensive jar, then according to this recipe - a whole fish! Natural, tasty, healthy, economical.
Ingredients:
- 1 fresh frozen tuna;
- Salt, ground pepper or a mixture of peppers - to taste;
- Lemon juice from 0.5 lemon;
- Vegetable oil - 0.5 tablespoon.
How to cook tuna in its own juice:
Clean and wash the fish, dry it with a napkin and place it on a sheet of baking foil greased with vegetable oil, so that the shiny side of the foil is on the outside and the matte side on the inside.
Rub the fish with spices outside and inside. I took table salt and ground black pepper.
A more refined option is sea salt and a mixture of peppers.
Sprinkle tuna with lemon juice and wrap in foil.
Place on a baking sheet or in a mold, pour a little water on the bottom, and bake in the oven at 180C for 40-50 minutes, depending on the size of the fish.
Serve baked tuna with a side dish of boiled rice, fresh or baked vegetables, salad or potatoes.
Canned Tuna Recipes
Canned tuna meat is used to prepare a wide variety of dishes: snacks, various types of salads and soups, this is not a complete list of canned tuna dishes.
In addition, it should be noted that canned tuna meat does not lose beneficial substances, does not contain fat and salt, which is added to canned food as a flavor enhancer.
The industry produces canned tuna in oil and in its own juice, which is considered easier on the stomach, and fish preserved in this way better retains its beneficial properties.
When choosing canned food, make sure that the can is not damaged or swollen, and be sure to check the expiration date.
Fish preserved three months ago is considered the most delicious. but keep in mind that an open can of canned food cannot be stored for more than a day.
You can use tuna in its own juice to prepare delicious soups, salads, pates and sauces with the addition of olives, capers, tomatoes and oregano.
Tuna salads are very popular not only due to the excellent taste of this fish, but also because tuna is a low-calorie product
Salad with tuna and tomatoes is perhaps a classic for fish salads, especially when tuna is present.
The recipe is very simple - take a can of canned tuna (100 g), drain the liquid, disassemble the fish into pieces, removing large bones.
Cut 250 g of tomatoes into large cubes, after removing the seeds (this will make the salad less watery). If the tomatoes are cherry tomatoes, then simply cut each tomato in half.
Cut 100 g of cucumbers into half rings, chop the same amount of bell pepper into small cubes.
Finely chop a few sprigs of basil, 1 clove of garlic and 3 leaves of iceberg lettuce (iceberg lettuce is optional).
Mix all the ingredients, add salt and ground pepper to taste, season the salad with a few tablespoons of olive or other vegetable oil and mix carefully. Top the salad with pine nuts and basil leaves.
Tuna and avocado salad. Canned tuna and ripe avocado are an excellent duet: fast, tasty, healthy, dietary.
Ingredients:
- can of canned tuna,
- one large avocado,
- 2 boiled chicken eggs
- one red onion.
Cut the avocado in half and remove the pit. Using a dessert spoon, cut a small hole in the avocado, forming original bowls for the future salad.
Mix avocado pulp with chopped eggs and finely chopped red onion.
Drain the oil from a can of tuna, finely crush the fish with a fork and add to the salad, stir, season with sour cream, salt and pepper to taste.
Fill avocado bowls with prepared tuna salad.
Tuna is an ideal fish for home menus because it is easy to prepare, quickly fills you up, looks beautiful and is very healthy. Many recipes are suitable for a weekday dinner with the family, while more complex dishes can be prepared for a holiday table.
You will definitely enjoy both cooking and tasting tuna, and any of the recipes will certainly become your signature home dish. Enjoy delicious, aromatic, healthy fish and make your loved ones happy!
PS. After preparing the dish, you will definitely have dishes and cutlery that retain the smell of fish. To eliminate it, you need to rinse it with water mixed with table vinegar, then rinse with a sponge and detergent. In this case, you will get clean dishes without a fishy smell.
Tuna is a fish that not only has excellent taste, but is also easy to prepare. There are several ways to cook tuna fillet, with which the finished dishes can acquire different flavors.
Beneficial features
Due to its taste, tuna is often called “veal of the sea.” It contains no a large number of fat, which is why the fish is often called dietary. Dishes containing tuna as an ingredient are often included in daily ration those who are on a diet.
Research by scientists has shown that people who regularly eat tuna fillet dishes are less likely to experience problems with cardiovascular system and brain activity. At frequent use This type of fish normalizes vision and reduces the risk of developing cancer.
What beneficial substances does tuna fillet contain? First of all, this is Omega-3 - one of the most useful acids. Of the minerals and amino acids, it contains phosphorus, iron, calcium and magnesium, as well as selenium.
Small - 100 grams finished product accounts for only 140 kcal.
What to cook with tuna
There are many dishes that can be prepared from fillets of this fish. Thanks to the large size of the carcass, it makes excellent steaks. You can make a tasty and low-fat soup from this type of fish. Fried tuna is no less successful.
It is better to buy such fish freshly frozen - this way it retains the maximum amount of nutrients.
Tuna steak with Provençal herbs
This dish is very easy to prepare. All ingredients listed in this recipe make four servings.
At the very beginning of cooking, you should prepare the spices and herbs in which you will need to roll the tuna fillet before the frying process. To do this, you need to take a little ground black pepper (a quarter of a teaspoon), a pinch of salt, a tablespoon of the mixture provencal herbs. These ingredients should be mixed thoroughly. Every tuna steak coat it with a little olive oil and bread it in prepared herbs and spices.
In the meantime, you should heat the frying pan, then fry the fish fillet on it (3-4 minutes on each side) until the pieces are browned - this will indicate the readiness of the dish.
Tuna steak will look more impressive if, when served, it is decorated with lettuce leaves and lemon slices.
Tuna fried with pesto marinade
Original recipe fried tuna, pre-marinated in pesto.
First of all, you should make a marinade, which is prepared in a blender. To do this, place a medium bunch of chopped basil and 3-4 crushed cloves of garlic into a bowl - beat them until homogeneous mass, adding a tablespoon of olive oil in the process. A third of the resulting sauce should be separated and a peeled and chopped medium cucumber should be added to it. In this composition, the mass should be placed in the refrigerator.
Now you should start preparing the tuna fillet. For this dish it is best to take initially whole piece fish fillet. It should be thoroughly greased with soy sauce and filled with a mixture of basil and garlic (without cucumber). Now the fish must be marinated in the refrigerator for 6 hours.
When the fillet is ready, you should heat the grill and, after greasing the grate with oil, place the fish without marinade. It must be baked over high heat, periodically turning over and pouring marinade over it. Cooking tuna fillets using this method will only take about 15 minutes - eventually a light brown crust should form on the fish. Now the meat needs to be cut into small portions and poured with sauce from the refrigerator.
Tuna fillet stuffed with vegetables
The quantities of ingredients indicated here are for 2.5 kg of fish.
The carcass should be washed well and separated from the skin so that it maintains its integrity. Afterwards it should be cut into medium-sized pieces.
Now you should cook the vegetables. You need to fry 300 g of carrots and 400 g of peeled tomatoes, grated, in one frying pan, and in another frying pan, an onion cut into rings. A third of the onion should be added to other vegetables, add some spices (to taste) and bring to a boil. Separately, make the gravy from one tomato.
The prepared tuna fillet should be minced in a meat grinder and the remaining onion should be added to it. This mass should also be salted and peppered and the skin removed from the fish should be stuffed with it.
This dish is prepared in the oven, in a deep bowl. You need to pour it into the container tomato sauce, put tuna there. The whole thing is topped with a gravy of carrots, tomatoes and onions. In this form, the fish should be baked at a temperature of 180 degrees. The finished dish should be cut into portions.
Baked tuna
Tuna fillet baked in the oven is very tasty. To prepare this dish, you need to wash and dry a kilogram of fillet with a towel and cut it into small pieces. in portioned pieces. They should be peppered and salted, coated with crushed garlic (3-4 cloves) and placed in a baking dish well greased with olive oil. The mold should be covered with a lid and placed in the oven, preheated to 180 degrees, for 10 minutes. After this, the fillet pieces should be turned over, the dish covered with a lid again and baked for exactly the same amount. The tuna is ready.
Grilled tuna
Tuna fillet fried in a frying pan turns out very tasty. So, 0.5 kg of fish should be washed and dried with a paper towel. A large piece should be divided into portions measuring 3 x 3 cm. The marinade is prepared separately, for which 4 tablespoons of soy sauce, half a teaspoon each of salt and paprika, and a teaspoon of ground pepper are mixed. Soak the fish pieces in this marinade and leave to marinate, covered, for 30 minutes.
Grilled tuna can be served with lettuce and fresh vegetables.
How to cook fresh frozen tuna
It is best to purchase fresh frozen tuna, since with this type of storage the fish retains the greatest amount of useful microelements. You can make flavorful kebabs from such fish. To do this, you need to take the tuna and keep it in the water for some time. For 250 grams of fillet, cut into small cubes, you need to take a little salt, pepper and just a little spice. The fish should be rubbed with these spices, sprinkled with a small amount of olive oil and each piece wrapped in large basil leaves. Now the fish must be strung on skewers pre-soaked in water. The kebabs are baked on the grill or over the fire for 7 minutes.
Tuna carpaccio
Very often the menu of expensive restaurants includes Italian dish- tuna fillet carpaccio. The recipe is simple, but the result is a very original work of culinary art.
For this dish, you need to cut 100 grams of fish fillet into the thinnest pieces. Separately, prepare the sauce. For it you need to mix 100 g of olive oil, 10 ml of lemon juice, and 15 ml of soy sauce. This sauce is poured onto the plate on which it will be served. ready dish. After this, chopped tuna fillet is placed in the sauce. Carpaccio recipe involves adding black and white sesame, but this ingredient can be omitted.
Place a little grated Parmesan cheese on top of the fillet and add a vegetable salad made from chopped cherry tomatoes (15 g), lettuce (10 g) and chopped avocado (20 g), dressed with a little olive oil.
Baked tuna
If the question arises “how to cook fresh frozen tuna,” then there is a simple answer: you can bake the fish with lemon. To prepare the dish, you need to take a whole tuna, remove the bones, wash it well and dry it with a paper towel. Then the fish must be thoroughly rubbed with a mixture of peppers with the addition of salt, vegetable oil and the juice of half a lemon.
How to cook tuna fillet in the oven so that the fish does not end up dry? There is only one answer: in foil. The fish coated with marinade should be placed on foil (matte side), wrapped and baked in the oven for 40 minutes at 180 degrees.
Salad with canned tuna "Italian style"
Another practical answer to the question of how to cook tuna fillet is canning. Canned fillet can be added to various salads - with well-chosen ingredients it will go perfectly together.
In order to prepare the Italian salad, you need to take washed and dried lettuce leaves, tear them and place them on a plate. On top of the salad, you need to put grated mozzarella cheese (150 grams), and on top of the cheese, put olives cut into small rings (100 grams). Followed by small tomatoes- cherry tomatoes (200 grams), which can be cut into halves if desired. Then fish is added to the salad, which must first be squeezed out of the brine and mashed with a fork (200 grams).
The ideal dressing for this salad would be the juice of one lemon mixed with a little olive oil. Sprinkle on top a small amount of pine nuts (40 grams). Now the dish is ready - it must be sent to a dark and cool place so that it is saturated with juice - this will take about a couple of hours. Just before serving ready salad Mix thoroughly to ensure even distribution of ingredients.
Cold tuna noodles
Don't know how to cook tuna fillet? Try pairing it with noodles. There is one very original recipe, in which these two ingredients are perfectly combined.
To prepare this original dish You should first prepare the sauce. To do this, combine two tablespoons of olive and sesame oil, as well as soy sauce, in one small container. You should also add a teaspoon of Chili paste there - it will add the necessary spiciness.
Now is the time to start preparing the pasta. Soba or long noodles are ideal for this dish. italian pasta. Pasta should be boiled until half cooked, then rinsed thoroughly in ice water.
Then 150 grams of tuna fillet should be cut into the thinnest strips so that the thickness of the strips does not exceed the thickness pasta. After this, the fish should be combined with the remaining pasta and, after pouring the sauce, mix thoroughly, but so that the ingredients do not stick together. The dish is ready. Now it needs to be divided into portions and placed on plates. You can sprinkle toasted sesame seeds on top of each serving.
Tuna soup
When a housewife thinks about what to cook from tuna, excellent option could be a soup with this fish. The most delicious soups made with canned tuna.
To prepare something so tasty, nutritious and, most importantly, healthy soup Three medium-sized potatoes should be peeled and cut into medium cubes. Boil the potatoes over high heat, gradually reducing it to medium (about 20 minutes).
In the meantime, you can start preparing the frying. To do this, cut the onion into thin rings and the carrots into strips. Vegetables should be fried in a hot frying pan in butter until golden brown. After this, add one grated tomato (without peel) to them. In this composition, the vegetables need to be simmered a little more and then added to the soup. After this, add a can of canned tuna (200 grams) and bring the contents of the pan to a boil. Once this happens, seasonings and bay leaves are added to the dish. Then the pot of soup should be removed from the stove and left to steep for a while.
Tricks for cooking tuna
As you can see from the recipes above, tuna is a fish that is very easy to prepare. However, there are some tricks to keep in mind during the process.
First of all, it is worth remembering that the most delicious dishes It turns out that fish that has lain in the refrigerator for no more than four days is considered.
If to prepare a dish you need to boil this type of fish, then it is worth remembering that it will acquire the best taste after 10-12 minutes of cooking - after that it will begin to lose the brightness of its taste, and the finished dish will no longer have the desired richness.
If there is a need to marinate tuna, it is best to do this in soy, olive, sesame oil, lemon or orange juice, as well as in your favorite spices. When using spices, remember that there should not be a lot of them so that the taste of the fish is not lost.
If tuna needs to be fried, then to give the treat the brightest possible taste qualities, just rub the carcass with salt. If it was treated with soy sauce before the frying process, it should definitely be salted to maintain its juiciness.
Not so long ago I came across material on the Internet that out of all sea fish tuna is supposedly the cleanest fish, in which it is extremely rare that any wormy nasty things live in it. Of course, you can’t believe everything that they write, but I started thinking about why, having regularly salted fish at home, I still haven’t tried salting tuna pieces. Moreover, I wanted to try a recipe for salting fish with oil. The recipe was tested successfully, the tuna was eaten in the blink of an eye, I will now share the details of the preparation.
Since I don’t live by the sea, I don’t have access to fresh fish. Made it from frozen. I’m a little disdainful of taking whole frozen carcasses by weight for salting, you never know where and how they were stored and stored, so I take fillets in a vacuum. And it wasn’t lying around anywhere, and the excess juices weren’t frozen out, and there wasn’t a single bone.
We cut the fillet into small slices of approximately the same thickness so that the salting is uniform. The smaller and thinner the pieces, the more salted the fish is.
Place in a small convenient container, sprinkle with salt (a couple of level teaspoons). I didn’t use “extra” salt, but a little coarser.
Regarding spices - everything is at your discretion. I took ready mixture herbs containing my favorite rosemary, I have this mixture of dried herbs for both fish and suits the meat great, I really like it.
Add odorless vegetable oil and a few tablespoons boiled water so that the liquid level is equal to the surface of the fish pieces.
You can rub the pieces a little so that they lie more evenly. Cover the container with a lid and put it on the refrigerator shelf for a day.
After a day, the fish can be eaten.
It is better to eat fish the day after salting, since the longer it stays in salt, the more salted it becomes. Just experiment and try a piece of salted fish a day later and two days later. More “seasoned” fish will be more salty, and this applies not only to this recipe, but also to any similar methods of salting fish in general. Therefore, it is better to cook small portions, so the fish will be as tasty as possible. Or remove it from the brine, rinse it under running boiled water, wipe it dry with napkins, and this way you can store it for another day without adding additional salt to it. You can simply use this fish as a snack, on sandwiches, in salads, etc.
Mix salt and sugar in a 4:1 ratio. This can be done directly on the table or large cutting board. After this, roll the prepared tuna meat in the mixture so that it is evenly covered with salt and sugar. Now wrap the semi-finished product in parchment paper, foil, cling film or just tie it in plastic bag. Then place in the refrigerator for 24 hours. Then take it out, wash and dry. Actually, you can already eat.
Salted tuna with spices
If you want to get more refined taste, then you will have to wait a little and complicate the previous method. Prepare a mixture of any crushed spices and lemon or orange zest. Sprinkle thoroughly on the tuna, which has already been salted according to the recipe described above, but has been washed. Tie the meat with threads, after wrapping it in cotton cloth. Hang in a cool place for 1-2 weeks. After that, cut and serve.
Fast way salting tuna
To speed up the salting process, cut the prepared tuna fillet into 0.5 cm thick plates. Now for every 500 g of pulp, add 2 tablespoons of coarse salt, 2 teaspoons of your favorite spices crushed in a mortar and 1 tablespoon of finely chopped basil. Now mix everything. Then place in a sterile glass container. Then pour in 3 tablespoons of vegetable oil. Add some boiled cooled water until the tuna is completely covered. Place in the refrigerator for 8 to 24 hours. Then serve.
Tuna tartare
this is a dish from raw fish
What you need:
Serves 2
200 g tuna fillet
½ avocado
6 green onions
3 tbsp. l. sake (if not, you can do without it)
3 tbsp. l. lemon juice
3 tbsp. l. olive extra oils virgin
2 tbsp. l. soy sauce
2 tbsp. l. sesame oil
1 tsp. Sahara
Large handful of arugula
Salt and pepper to taste
What to do:
1. Peel the tuna fillet from the films, cut into cubes 0.5 cm thick with a knife. Peel the avocado, cut into the same cubes. Finely chop the onion. Mix everything in a bowl, add salt and pepper.
2. Prepare the dressing. Pour soy sauce, sake, lemon juice into a separate bowl, olive oil, add sugar, salt, pepper and mix everything well.
3. Transfer the tuna to the bowl with the sauce. Mix everything well.
4. Place arugula on a plate. Drizzle it with sesame oil. Then place the seasoned tartar on it through a round pan (or just in a heap).
Fried tuna
· Tuna (fresh) - 500 g
· Vegetable oil (odorless) - 1 tbsp. l.
· Salt (to taste)
Black pepper (ground, to taste)
Instructions
1. Make the marinade by mixing in a deep bowl 10 ml of olive and a teaspoon of sesame oil, a tablespoon of soy sauce, lemon juice, two finely chopped cloves of garlic, a pinch of ground black pepper and salt.
3. Place the tuna slices in a bowl with the sesame-garlic marinade and roll thoroughly in it on all sides. Leave the tuna to marinate for twenty to thirty minutes.
4. Boil water in a small saucepan, lightly salt it and throw in the Brussels sprouts. Blanch for five to seven minutes, but no longer - otherwise the cabbage will lose color and taste. Drain in a colander and dry.
5. Heat a grill pan over high heat. Drizzle olive oil on it and place tuna steaks. Fry for five minutes on each side until a crust appears, while the inside of the tuna should remain pink.
6. Chop the remaining garlic clove thoroughly with a sharp knife. Heat a small frying pan over medium heat and add the remaining olive oil along with the butter.
7. Throw cabbage into the pan, stir, add chopped garlic and a couple of pinches of ground nutmeg. Stir again and fry until light golden brown.
8. Place the steaks on plates along with the roasted Brussels sprouts, lightly drizzle the garlic-nutmeg oil from the pan on top. And serve immediately.
Brussels sprouts It tolerates freezing well, so out of season - from late October to July - you can safely use frozen from a pack.
