The first tuna recipe I decided on was the simplest one - fried tuna in a frying pan. It turned out that cooking tuna is very simple! The fish turned out so tasty that we were ready to eat tuna for breakfast, lunch and dinner with anything and without anything! My personal opinion is that the less magic you do on this fish, the tastier it will turn out. Salt, aromatic black pepper, frying oil - and cooking masterpiece ready!
There are different opinions about fresh tuna. Some people think that this fish is a little dry and needs to be cooked with sauce, for some, barely fried tuna is the most delicious, while others can eat tuna meat raw. We didn’t decide on a raw food diet, although the fish was the freshest, just a couple of hours from the ocean. I don’t like lightly fried fish, so it was decided to simply fry the first tuna in oil with pepper and salt. And so that the fried tuna does not turn out to be dry, first marinate the tuna steaks in soy marinade. For the first time, we decided to play it safe - maybe the tuna really wasn’t very juicy and needed a sauce or marinade. I also added a little paprika, but this is not necessary, you can get by with ground black pepper.
Tuna fried in a pan - recipe with photo
- Tuna steaks – 2 pcs;
- ground paprika – 2-3 pinches per steak;
- Freshly ground black pepper – 0.5 tsp. for steak;
- sea salt - to taste (I use 2 pinches per steak);
- soy sauce (lightly salted) – 2 tbsp. l. for steak;
- refined vegetable oil – 4-5 tbsp. l. (for frying fish).
Season the tuna steaks with salt and freshly ground black pepper. First sprinkle on one side and rub into the meat, then turn over and prepare the other side of the steak in the same way. Sprinkle lightly with ground paprika (optional if desired).
Drizzle the steaks soy sauce, leave under film or cover with a lid. Marinate the tuna for 10-15 minutes, but you can keep it longer, about half an hour. Just during this time you can cut a vegetable salad or prepare a side dish for tuna - boil rice or potatoes (for our taste it is better to fry them).
Before frying, I secure the cut points of the fish carcass with toothpicks, this can be seen in the photo. You just need to fix the edges of the fish steak so that you get a rounded piece. If you do not do this, the taste of the tuna will not become worse, but the fish will open up, turn around and turn out not very neat. Heat vegetable oil in a frying pan. Place tuna steaks into hot oil. Fry on one side for about 3-4 minutes, it all depends on the desired degree of doneness of the fish. Use a spatula or two forks to pry, turn over and cook on the other side until fully cooked. You can fry for a minute or two, then turn off the heat and cover the pan with a lid. The tuna will be ready.
Serve fried tuna in a frying pan immediately after frying the fish (or keep it covered for a few minutes). You can choose any side dish for fish - rice, vegetables, potatoes, lentils, vegetable stew and much more.
Our tuna fried in a frying pan was served without a side dish, with fresh tomatoes, greens and a slice of lime.
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 a small amount 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.
Which useful material Does it contain tuna fillet? 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, and a tablespoon of a mixture of Provençal 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 the finished dish will be served. 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 and salt, vegetable oil and 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 a small amount of pine nuts (40 grams) on top. 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 butter, until a ruddy color is formed. 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, the jar should be sent there canned tuna(200 grams) and bring the contents of the pan to a boil. Once this happens, seasonings are added to the dish and Bay leaf. 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.
Based on my cooking experience fish dishes, I can say that fried tuna in soy sauce is perhaps best recipe this delicious fish. It's so simple that step by step photos I didn’t do it, everything is already very clear: the tuna steak needs to be seasoned with spices, salt, sprinkled with soy sauce and left for half an hour. Then fry in oil. Or make another marinade for tuna based on soy sauce, for example, with the addition of ginger or lime - it will also be delicious. It is better to fry tuna in a frying pan over medium-high heat, using good refined oil.
Fried tuna, recipe with photo
Ingredients:
- Fresh tuna– 2 steaks 200-250 g each;
- fine salt - 0.5 tsp. for one steak (salt to taste);
- soy sauce – 3 tbsp. l;
- black peppercorns – 1 tsp;
- any vegetable oil for frying – 4 tbsp. l.
How to fry tuna in a frying pan
Rinse fish steaks under running water cold water. If there is a dark film left in the abdominal part, remove it.
Salt on both sides. This fish has no characteristic fishy taste and smell, so it is recommended to salt it moderately so as not to overpower the delicate taste of the meat. Leave to salt for five minutes.
Grind the peppercorns in a mortar. Sprinkle the steaks, rubbing the pepper in with your hands.
Before frying tuna in a frying pan, the fish needs to be marinated in sauce, it will turn out juicier. Drizzle each steak with soy sauce on both sides. Stack one on top of the other, cover and refrigerate for 20-30 minutes. This time can be used to prepare a side dish or vegetable salad. As side dishes, fried tuna is served with rice, potatoes in all forms (baked, boiled, mashed, fried), steamed or stewed vegetables in a frying pan.
Pour about 1.5 cm of oil into the frying pan. Heat it, throw in a small piece of bread to check the temperature. As soon as the oil begins to bubble around the piece, remove toasted bread and place the steaks not close to each other, there should be oil on all sides.
Now main secret how to fry tuna deliciously. You need to turn the heat higher than medium and quickly fry the tuna steak on both sides. By sealing the fish in this way, we will prevent the loss of juice; during further frying, the steaks will remain juicy inside, and the outside will be golden brown crust. Continue frying over medium heat for 4-5 minutes on each side.
Turn off the heat, cover the pan and let the fish cook until done. In 8-10 minutes everything will be ready. With this preparation, the medallions will be completely cooked inside, but will not dry out. I hope mine detailed recipe fried tuna will help you prepare this fish tasty and unusual.
Tuna fillet fried in a frying pan, photo recipe
Fried tuna in a frying pan - a recipe that will be useful for festive dinner for a variety of reasons. Pieces tender fillet, pink in the center and covered with an appetizing crust around the edges, are not only very tasty, but also beautiful. And fresh lettuce leaves, onions, olives, juicy tomatoes cherry tomatoes, fried croutons and aromatic spices– you can’t think of a better accompaniment for pan-fried tuna! And for scarlet fish there is also a recipe for grilled tuna.
Ingredients:
- 700 g tuna fillet;
- half a loaf;
- 0.5 tbsp. flour;
- 2 eggs;
- 3-4 tsp. Provençal herbs;
- salt, pepper to taste;
- 300 g cherry tomatoes;
- 100 g Crimean onion;
- 1 lemon;
- half - 1 bunch of iceberg lettuce;
- some other greens (red or green salad, arugula, etc.);
- 300 g cherry tomatoes;
- olive oil first spin.
Yield: 3 servings.
Tuna recipe in a frying pan
1. We will need a loaf not only for croutons (by the way, you can also use a classic baguette for them). But we will also cook breadcrumbs, which cannot be compared with store-bought ones. Cut off the crust of the loaf, crumble the crumb and place it on a baking sheet. It is convenient to use a special bread knife - it has large teeth that help maintain its shape bakery product and make the cut extremely neat. Choose white bread without additives such as seeds, dried fruits and cumin. When slicing, leave 2 small slices for croutons, or croutons in our opinion. But you must admit, “croutons” sound more tempting.
2. Dry the bread crumbs in the oven at 120-140 degrees for 20-30 minutes. If there is no fan, you can open the door slightly. In general, the maximum drying temperature white bread for a dessert snack it is 150 degrees, but we will set it less so that all pieces of bread dry evenly and do not burn. Remove when a light golden hue appears.
3. Let the crackers cool and crumble again. You can do it with your hands, or you can do it with a mortar. The crumb does not have to be very small; small pieces will crunch pleasantly on your teeth. But, of course, we try not to leave large pieces.
4. Let's move on to the remaining components of the batter. Mix flour, salt, pepper and half the spices in a bowl.
5. The liquid part of the batter will be the simplest. Combine eggs with 1 tsp. ice water and stir well. Ice water The batter is needed to be softer, more homogeneous, and to set better. That's what we need. In tandem with breadcrumbs and flour, the egg mixture forms a tender crust and keeps the fillet soft.
6. Let's move on to preparing the fish for frying. We take breadcrumbs, flour with spices, eggs and pieces of tuna. The fillet must be defrosted. It is better to use large and long pieces of fish. I had 3 fillets, about 250 g each, but you can take larger ones.
7. First we roll it fish fillet in flour on both sides.
8. Now immerse the fish in the egg mixture.
9. And the last stage - thoroughly roll in breadcrumbs. The batter is ready.
10. We roll all the fillets in this way. We try to give beautiful shape. Before frying, the pieces can be frozen for 5-10 minutes. Temperature contrast is important - cold fish and hot frying. The batter will set better and the crackers will not crumble too much when frying.
11. Meanwhile, cut the salad onion into half rings. Why exactly Crimean onions? It has a sweet taste and is not bitter at all, and it looks much more interesting than white. We will add onions to the dish raw.
12. Let's also add some spices to the vegetables. But there is a little secret: if you lightly fry Provencal herbs in a dry frying pan, their aroma will be better revealed. You can fry it with salt so that it is soaked.
13. Tear the lettuce leaves with your hands. Squeeze the juice of half a lemon into a bowl with salad (cut the other half for serving), add the spices there and mix.
Why do chefs never cut salad with a knife? This tradition appeared for several reasons. Firstly, a metal knife causes the green juice to oxidize and change its taste, and the leaves darken unsightly. Secondly, when slicing, the tissue is more damaged and more juice leaks out, and vitamin C, which is notoriously unstable, quickly breaks down. Thirdly, asymmetrical pieces look more aesthetically pleasing.
14. Place whole cherry tomatoes and crouton loaf on a greased frying pan.
15. Fry the cherry tomatoes and croutons over high heat, add a little salt. The bread should have a crispy crust. The tomatoes will remain intact, but will be slightly browned.
16. Place the greens on a serving dish.
17. Heat olive oil in a deep frying pan. Pour it into large quantities and make sure it doesn’t splash, otherwise it might catch fire. In Italy, everything is fried in virgin oil, although there is a common myth that such oil is not suitable for frying. But this product is much healthier than sunflower, and the taste is more subtle. The main thing is that the oil does not smoke. We will fry the pieces quickly, so the oil will not give off a burnt smell.
18. We compact the fillet from the refrigerator again, trying to give it a rectangular shape. Fry the tuna fillet quickly and carefully in boiling oil over high heat.
19. Turn over when the bottom crust has set. It’s convenient to do this with tongs like this. Fry the fish on all sides. In this case, the edges should set, but the center should remain half-raw. Experience is needed here.
20. How to cook fillet pieces with a pink center for those who have not dealt with tuna before? I’m sharing a life hack: cut off part of the breaded cutlet so that the flesh is visible, and fry it. On view ready-made dish this will not have any effect, but you will not overcook the tuna on the fire.
21. Cut the fillet into beautiful pieces and place on top lettuce leaves. We beautifully place cherry tomatoes, olives, croutons, onions and lemon slices nearby. The tuna only benefits from this presentation. Croutons increase the overall calorie content of the dish, so you can safely call it satisfying and serve it for dinner.
Fried tuna is ready. Bon appetit!
Fry portions and steaks of tuna 1.5-2 centimeters thick over high heat for 3 minutes on each side until golden brown.
Fry tuna pieces 2-2.5 centimeters thick over medium heat for 5 minutes on each side.
How to fry tuna
Products
Tuna - 3.5 kilograms
Vegetable oil - 4 tablespoons
Black ground pepper- pinch
Salt - a pinch
How to fry tuna
1. Rinse the tuna thoroughly under running water and dry well with a towel.
2. Cut the fish: scrape off the scales, cut off the head, rip open the belly and remove all the insides, including the membranes.
3. Rinse the tuna again and dry thoroughly, cut off the fins and tail.
4. Make fillet - sharp knife cut the fish along the spine and remove the bones. Cut each tuna fillet half into 4 more small pieces.
5. Mix salt and pepper and lightly rub the tuna pieces with this mixture on all sides. Cover and let the tuna brine for 25 minutes.
6. Grease the frying pan with 4 tablespoons of vegetable oil. 7. Place the frying pan on high heat, heat the oil and place the tuna pieces skin side down - in 1 layer, not very tightly. 8. Fry the tuna fillet, first skin side down, and then skin side up for 3 minutes. 9. When a golden brown crust appears, turn off the heat. 10. Place the fried tuna on a dish and let them “catch their breath” after frying for 5 minutes before serving.
Fkusnofacts
- Calorie content fried tuna in sauce - 230-250 kcal/100 grams.
- Price tuna fillet - from 900 rubles/1 kilogram (Moscow average as of June 2016).
Tuna entirely They don't sell it in Russia. This is also due to the fact that tuna is huge in size - its length can reach 4.5 meters and its weight can be several hundred kilograms.
Eating tuna is very healthy for health - this fish contains the highest amount of protein among fish, and also contains all (!) amino acids necessary for humans.
- Shelf life fried tuna - 1 day. It is not recommended to re-freeze thawed tuna.
Tuna is considered a very expensive fish because it only lives in the natural marine environment (raised in river conditions fish will not work), another reason lies in its quantity, which decreases with each fishing season in the seas around the world.
Fresh tuna can give bitter smell, in order for the smell to disappear, you just need to hold the tuna in the air for 2 minutes, the smell will disappear.
