How to pickle tuna. Recipe: Salted tuna

Tuna- a genus of fish of the mackerel family. Tuna meat is eaten raw, fried and canned. This type of fish is especially popular in Japan, where in any supermarket there is a special counter for tuna. Tuna is rich in omega-3 fats necessary for humans, which help prevent diseases of the cardiovascular system.

But fresh tuna is not often seen in our stores. But if you are still lucky enough to buy such a fish, you need to properly cut it: gut and rinse, then cut off the head and fins and cut along the back so that it can be divided into layers. Upper layer, from the surface of the skin to the bones, is a fillet. Next, the middle layer is the bones. The bottom layer under the bones is fillet again.

fried tuna

Ingredients:

Fresh tuna - 2 steaks, 200-250 g each;
fine salt - 0.5 tsp each. 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 pan

Rinse fish steaks under running cold water. If a dark film remains in the abdominal part, remove it.
Salt on both sides. This fish does not have a characteristic fishy taste and smell, so it is recommended to salt it moderately so as not to interrupt the delicate taste of meat. Leave to soak for five minutes.
Grind peppercorns in a mortar. Sprinkle the steaks, rubbing the pepper with your hands.
Before frying tuna in a pan, the fish needs to be marinated in sauce, it will turn out juicier. Drizzle every steak soy sauce from two 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. Of the side dishes, fried tuna is served with rice, potatoes in all forms (baked, boiled, mashed, fried), steamed vegetables or stewed in a pan.
Pour oil into the pan with a layer of about 1.5 cm. Heat it up, 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 put the steaks not close to each other, the oil should be on all sides.
Now main secret how to fry tuna tasty. You need to make the fire stronger 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, the steaks will remain juicy inside during further frying, the outside will be golden brown. Continue frying over medium heat for 4-5 minutes on each side.
Turn off the heat, cover the pan and leave the fish to reach readiness. Everything will be ready in 8-10 minutes. With this preparation, the medallions will be completely fried inside, but will not dry out. Hope my detailed recipe fried tuna will help you cook this fish tasty and unusual.

Sicilian tuna

Ingredients:

fresh tuna steak - 250 g;
canned tomatoes - 170 g;
tomato - 2 pcs. (or 5-6 large cherry tomatoes);
anchovies - 6 pcs. ;
garlic - 4 cloves;
chili pepper - 1 pc. ;
rosemary - 3 sprigs;
fennel seeds - 1 pinch;
cinnamon - 1 stick;
oregano - 1 pinch;
dried basil - 1 pinch;
ground black pepper, salt - to taste;
olive oil;
parmesan - to taste, for serving.

Cooking:

Blanch the tomatoes - dip them in boiling water for a minute, then remove the skin and remove the seeds. We cut into medium sticks.
We clean the garlic, chop it into VERY thin slices along with the chili. The thinner, the better. Remove leaves from rosemary sprigs.
My tuna, carefully make longitudinal cuts - 7-8 pieces. Somewhere to the middle of the thickness of the steak. You need to cut very carefully - the fish is tender. Now we stuff into the cuts 3/4 - garlic, chili and rosemary leaves.
Tomato sauce. Warm up a little in a small saucepan. olive oil. On low heat, simmer the tomato pulp until completely softened. Add anchovies, simmer for 30 seconds and then mix vigorously. The anchovies will fully combine with the sauce.
Then we send there the canned tomatoes, cinnamon stick, fennel seeds, oregano, black pepper and a pinch of salt. Mix everything well and leave under the lid.
The most important part. It is very important to choose the right cookware! The steak should be completely covered in the sauce. So choose not too wide a container, but right under the size of the tuna.
Heat a little olive oil over medium heat, add the remaining garlic, chili and rosemary leaves. We let it warm up, and then we lower the tuna. Cover with a lid and hold for 2-3 minutes. Then reduce the heat to a minimum, pour tomato sauce on top of the tuna.
Sprinkle a pinch of basil on top. Cover with a lid and leave for 12-15 minutes. The sauce should bubbling slightly. We don't interfere with anything.
Spread on arugula, decorate with grated parmesan. Serve as soon as it's ready 😉

Orange tuna with drunken pear

Ingredients:

fresh tuna (2 steaks) - 400 g;
white wine - 150 ml;
orange - 1 pc. ;
conference pear - 1 pc. ;
olive oil - 3 tbsp. l. ;
nutmeg - 1 pinch;
ground black pepper - to taste;
arugula.

Cooking:

Squeeze the juice from the orange, mix with 100 ml of white wine and olive oil. My steaks, put in the mixture and marinate with room temperature 1,5 hour.
Preheat the oven to 180°. We take the steaks out of the marinade, lightly pepper, wrap in foil. We bake 15-20 minutes.
We cut the pear in half, after - each half into thin slices.
Warm up 50 ml of white wine with a pinch of nutmeg.
Put the pears flat side down, cover with a lid. Reduce the heat to medium, simmer until the pears soften.
Served with fresh crispy arugula!

Tuna steak with fresh vegetables

Ingredients:

soy sauce - 1.5 tbsp. l. ;
lime juice - 1 tbsp. l. ;
ground ginger - 1 tsp ;
tuna - 300 g;
salt - to taste;
ground black pepper - to taste;
olive oil - 1 tsp ;
tomatoes - 1 pc. ;
cucumbers - 2 pcs. ;
rice vinegar - 1 tsp ;
sesame oil - 1 tbsp. l. ;
green onion - 1 bunch.

Cooking:

In a small bowl, whisk together soy sauce, lime juice and ginger. Set aside. Heat oil in a skillet over medium heat. Season the tuna steaks with salt and pepper and place in a heated pan.
Grill the steaks on one side for about 4 minutes, then flip and cook on the other side for another 4 minutes.
When the tuna is almost cooked, add the prepared sauce and tilt the pan to let it spread all over the pan. Simmer the steaks in the sauce for about 30 seconds, then turn over to the other side and simmer for another 30 seconds, remove from heat.
In the meantime, make the garnish. To do this, mix together chopped tomatoes and cucumbers. Season everything with vinegar and sesame oil, salt and pepper to taste.
Serve tuna with vegetable salad garnished with finely chopped green onions.

tuna steak

Ingredients:

tuna steak - 2 pcs;
rosemary - 2 sprigs;
spices for fish - to taste;
soy sauce - to taste;
lime juice - optional;
black pepper - to taste.

Cooking:

Sprinkle the fish with spices on both sides, pepper, put on rosemary. Drizzle lightly with soy sauce and the juice of half a lime. Put a lime ring on top, another sprig of rosemary and leave to marinate for 20-30 minutes.
Preheat a grill pan, put the pieces on it and fry for about 3 minutes. Turn over and fry for another 2-3 minutes.
The steak is ready. The most important thing is not to overcook it so that it does not dry out.
Serve with any fish sauce and white rice drizzled with soy sauce, or arugula and tomato salad.

Fried breaded tuna with salad

Ingredients:

tuna (steak) - 2 pcs. ;
mustard (spicy) - 140 g;
olive oil - 4 tbsp. l. ;
lemon - 1 pc. ;
breadcrumbs - for breading;
salt - to taste;
cherry - 200 g;
oregano - 2 branches;
shallots - 2 pcs. ;
basil - 1 branch;
parsley - 2 branches;
lemon juice- 2 tbsp. l. ;
parmesan cheese - 30 g;
pine nuts - 30 g.

Cooking:

Prepare the ingredients. If the tuna steaks are frozen, defrost. Pat dry with paper towel. Mix mustard with 1 tbsp. l. olive oil and lemon zest.
Brush the tuna steaks with the mixture and leave to marinate at room temperature for 30 minutes.
Toast the pine nuts in a dry frying pan until golden and let cool completely in the frying pan. Rinse the herbs, dry and finely chop. Mix onions, tomatoes, lemon juice and olive oil.
Season to taste with salt. Add parmesan, herbs and pine nuts to the salad. Mix well.
In a non-stick skillet, heat 3 tbsp. l. olive oil. Thoroughly bread the tuna steaks in breadcrumbs, shake off all excess and immediately put them in the pan.
Fry the tuna on both sides for no more than 4 minutes (1 on each side and sides). It should be slightly damp inside. Transfer steaks to serving plates. Serve with salad on top.

Fried tuna with ginger glaze

For the recipe you will need:

teriyaki sauce - 2 cups
starch - 1 tbsp.
sesame seeds - 1 tbsp
ginger (chopped fresh root) - 1/4 cup
vegetable oil - 1 tsp
tuna (steaks, 150g each) - 4 pcs.
spinach.

Cooking:

Prepare the ginger glaze by mixing the ginger with the teriyaki sauce and flour in a medium saucepan.
Add sesame seeds and chopped ginger root.
Put the resulting mass into a saucepan.
Bring to a boil over medium heat.
Reduce the heat and heat until the mass is reduced by half in volume.
Cook spinach stewed in sesame oil.
Grease the saucepan with vegetable oil. Put the pieces of tuna in it. Increase the heat and, turning over, fry the tuna steaks.
Place two tablespoons on each of four serving bowls. ginger glaze, a hill of stewed spinach and a piece of fish.
Lubricate the fish with glaze.

Fried tuna with mushrooms

For the recipe you will need:

tuna (fillet) - 750g
champignons - 250g
olive oil - 4 tbsp.
salt, black pepper (ground) - to taste
garlic - 2 cloves
bay leaf - 2 pcs.

For marinade:

dry white wine or broth - 3 tbsp.
lemon juice - 3-4 tablespoons
olive oil - 3 tbsp.
parsley - a few sprigs
chili (dried pepper pod) - 1 pc.
lemon (for decoration) - 1 pc.

Cooking:

Wash the tuna and cut into pieces.
Wash the mushrooms, pat dry and cut into 4 pieces.
Heat 2 tbsp olive oil in a frying pan and fry the mushrooms well.
Salt, pepper and remove from the pan.
Heat the remaining oil and fry the fish with chopped garlic and bay leaf in it over high heat for 10 minutes.
Combine with mushrooms.
For marinade, mix wine, lemon juice, vegetable oil, chopped parsley and chopped chili pepper.
Salt, pepper and dress the salad.
Let soak for 2-3 hours and serve with lemon wedges.

Eggs stuffed with tuna

For the recipe you will need:

egg - 4 pcs.
tuna (in oil) - 80g
butter - 80g
capers - 1 tbsp. l.
anchovy - 1 pc.
parsley and dill (greens) - to taste
salt.

Cooking:

Boil eggs, cool and peel.
Cut lengthwise into two parts, remove the yolks, rub them through a sieve with tuna, capers and deboned anchovies.
Add softened butter to the mixture, beating with a wooden spoon until foamy.
Refill the syringe and fill the egg whites.
Decorate with greenery.

Casserole with tuna and apples

For the recipe you will need:

oil - 6 tbsp.
flour - 1/4 cup
milk - 3 cups
cheese (grated) - 2 cups
tuna (in own juice) - 2 cups
sour apples (strips) - 2 cups
oil - 2 tbsp.
bread crumbs - 1/2 cup

Cooking:

Cook pasta until half cooked, drain.
Dissolve 6 tbsp. l. oil, stir in flour and 3/4 tsp. salt, pour in milk and, stirring constantly, heat until boiling.
Add cheese and stir until completely combined.
Add tuna, apples cut into strips, strained pasta and put in a baking dish.
Drizzle with melted butter, sprinkle with bread crumbs and bake in the oven at 220 gr. C. within 30 minutes.

Sandwich “Tuscany”

For the recipe you will need:

baguette - 1 pc.
vegetable oil - 1/4 cup
red wine vinegar - 2 tbsp.
greens (dry) - 1 tsp
sugar - 1/2 tsp
red hot pepper- 1 PC.
lettuce (leaves) - 4 pcs.
canned tuna - 350g
olives - 10 pcs.

Cooking:

Combine oil, vinegar, herbs, sugar and pepper.
Cut the bread in half lengthwise and into thirds.
Pour the mixture over the inside of the bread.
Put lettuce leaves on the bottom of the sandwich, then fish, olives.
Close the top.

Sandwich "Sydney" with tuna

For the recipe you will need:

round bread - 1 pc.
lettuce (leaves) - 6-8 pcs.

for the tuna filling:

tuna (canned) - 185g
sour cream - 4 tablespoons
sweet pepper - 2 pcs.
olives (pitted) - 12 pcs.
parsley (finely chopped greens) - 2 tbsp.
salt, pepper - to taste

Cooking:

Carefully cut out the bread pulp so that it can be used to make sandwiches. Cut the removed bread into long thin strips.
Cut some into squares, 6x6 cm in size.
For the filling, remember the tuna with a fork, mix with sour cream.
Roast the peppers on the grill.
Cool and remove the easily detached skin, put the pulp into the tuna.
Add parsley. Salt, pepper.
Spread bread blanks with tuna filling. Also roll up and wrap in cling film.
Put the sandwiches in the refrigerator, then cut across the slices.
Make sandwiches with both fillings from square pieces.
Cut them diagonally to make triangles. Line the “basket” of bread with lettuce and watercress.
Place sandwiches in the middle. Serve.

Tuna carpaccio with mustard

For the recipe you will need:

fresh tuna - 300g
mustard - 60 g
carrots - 1-2 pcs.
cucumber - 1-2 pcs.
onion - 1 pc.
green olives - 10g
black olives - 10g
parsley - to taste
salt - to taste

for the sauce:

olive oil - 1/2 cup
juice of half a lemon
soy sauce ( Sen Soi Classic Pepper) - 2 tbsp.
balsamic vinegar (can be replaced with regular) - 1 tbsp.

Cooking:

Boil the prepared fish in a small amount of lightly salted water, adding 1 tablespoon of soy sauce (Sen Soi Classic Pepper) five minutes before cooking. Let the tuna cool.
Then cut into thin rings and arrange on plates.
Chop onions, cucumbers and carrots into small cubes, arrange around the fish.
Lubricate the pieces of fish with mustard (Italians use three types of mustard to prepare this dish - red, yellow and green), put olives on top - for each piece of fish - 1 yellow and 1 green olive.
In a separate bowl, mix Sen Soi Classic Pepper soy sauce, vinegar and lemon juice. Add olive oil, salt and pepper, chopped onion and pour the sauce over the dish.

Risotto with tuna and mushrooms

For the recipe you will need:

short grain rice - 2 cups
dry white wine - 2 cups
chicken broth - 700 ml
champignons -500g
canned tuna - 1 can
onions - 3-4 pcs.
green peas (frozen) - 2-3 handfuls
hard cheese - 100g
olive oil.

Cooking:

Wash the mushrooms, cut into large pieces, stew in a pan with a little olive oil until tender.
Mash tuna with a fork, mix with mushrooms.
In a heavy-bottomed pan, heat the olive oil, fry the onion sliced into rings until soft, then add the thoroughly washed rice, fry it for several minutes, then boil, pouring alternately with broth and wine.
Add green peas while rice is cooking.
Pour in the liquid in small portions, cook the rice until it completely evaporates, then pour it again.
Before pouring the last portion of the liquid, add champignons with tuna to the rice, mix thoroughly and cook until the rice is fully cooked.
Remove the risotto from the heat, sprinkle with grated cheese on top, close the lid and let stand for another 15 minutes. Read more:

Spicy and spicy tuna sauce with chili

For the recipe you will need:

lemon juice - 2-3 pcs.
tuna (in oil) - 170g
anchovy fillet - 3 pcs.
olive oil - 150 ml
dill or fennel - a small bunch
chili paste - 10 ml
capers (finely chopped) - 30 ml.

Cooking:

Mix the tuna, anchovies and the remaining lemon juice with a mixer.
While continuing to mix, gradually pour in the oil until the mixture becomes homogeneous, resembling mayonnaise.
Add dill and chili paste.
The sauce should be quite liquid, if not, add more oil. Mix the capers into the sauce.

Tuna contains all the necessary vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids, which are vital for full-fledged work brain and prevention of malignant tumors.

Against the background of other fish, the representative of the mackerel tuna family is strongly distinguished by its impressive weight, sometimes reaching 600 kg, and unique useful properties. Tuna meat contains the highest amount of protein among all fish.

Tunas are almost always in motion, so they have well-developed muscles. Largely due to this feature, tuna tastes like no other fish.
Although it technically refers to fish, taste characteristics it is often put on a par with meat. On the cut, tuna also does not differ much from the same beef, for which it was nicknamed "sea chicken".

Tuna dishes are good for the heart, blood vessels, joints, nervous system, vision and immunity. True, in cooking this fish is somewhat capricious, because when fresh, its meat is too dense and layered.
Today we will talk about how to properly cook tuna so that both children and adults will like it.

The subtleties of cooking fresh tuna: choose fish

Fresh tuna fillets always have a dark red color that should be uniform, so inspect the fish carefully when purchasing. You should be alerted by brown spots and uneven coloration, which indicate that the tuna is most likely not fresh.

If you buy a whole carcass, it must weigh no more than 2 kg, have a light shade, intact fins and the smell of the ocean.

Tuna dries quickly and lasts up to 4 days in the refrigerator, so try to use it right away without delay.
If you are cooking tuna for children, then keep in mind that the most delicious, tender and fatty part of the fish is in the abdomen.

butchering tuna

If the fish is frozen, thaw it at room temperature.
Then we will prepare the workspace, since cleaning the 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 with dense polyethylene. Many housewives prefer to clean the fish right in the sink. In short, choose the option that suits you best.

For cleaning, we need a knife or a special fish scaler. Take a napkin in your left hand and grab the tail of the fish 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 translational 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 in order 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.
With a sharp knife, carefully cut the belly of the carcass and remove all the insides, remove the gills, cut off the fins. After that, we wash the carcass again inside and out.

Here's how the experts do it. For example, Japanese cutting of tuna. 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 preparing a large number of dishes with different technological processes it is equally good boiled and stewed, it is fried and stewed, 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 an exquisite and unique taste.

Boiling tuna meat

Pour water into a saucepan, bring to a boil, add salt, bay leaf, black pepper and chopped onion, boil all the ingredients for about two minutes.
Next, put fresh tuna meat into the boiling broth and cook for 10-12 minutes. Then we take out the meat, cool it and then use it according to
appointment.

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 abdomen, free it from the insides, remove the skin, and then make a longitudinal cut on the back and carefully separate the meat from the bones, which 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.

Marinate for 30 minutes to 2 hours, depending on how much time you have to prepare the dish, but be aware that the longer the tuna marinates, the softer and juicier it will turn out.

How to fry tuna

If soy sauce is included in the marinade, then the fish can not be salted; in all other cases, rub the fillet pieces with salt and pepper.

Fish that has not passed the pickling stage should rest for half an hour, only then it can be fried in a hot vegetable or butter 2-3 minutes on each side until golden brown.
Pieces of tuna should be no thicker than 3 cm so that the fish is well steamed.

To determine doneness, pierce the fish with a fork, and if it flakes slightly on the outside and is light pink on the inside, then the tuna is ready.

Before frying, steaks can be breaded in whipped proteins 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, do not forget to regularly turn the meat as soon as the surface is slightly ruddy. And immediately remove from the pan, in this case the tuna meat will turn out juicy and tender.

A piece of meat is considered perfectly fried, which should be light pink in the cut in the middle, and closer to the edges
should be brown.

Other ways to cook tuna

In European and Asian cuisine there are various recipes for cooking tuna, and by experience you can choose dishes that will take root in your family.
It turns out very tasty tuna baked in the oven or on the grill, and if you have not marinated it beforehand, 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, 7-10 minutes, in foil - 15 minutes. It is important not to overexpose the fish in a pan or in the oven, so as not to overdry, otherwise it will be hard and tasteless.

A win-win option is stewed tuna, which is first lightly fried with onions in a pan in vegetable oil, and then stewed in lemon juice or lime juice for 10-15 minutes.

You can cook fish in a slow cooker, convection oven and microwave, the time is determined individually, although usually 20-30 minutes is 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”, becomes softer and more tender.

Serve fish with vegetables, mushrooms, potatoes, pasta, rice, cheese, capers and salad, accompanied by garlic, cheese, cream, 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, meatballs, soups, casseroles, soufflés and many other delicious dishes using spices and herbs to taste.

Tuna baked with lemon

Always a great option for cooking tuna - baking in foil: dry fish is tender and tasty.
Moreover, the minimum ingredients - and what delicious fish it turns out!

I like the recipe for its simplicity: wrap it in foil and after a while it's ready! You can not even add anything other than spices. Although, if desired, you can bake potatoes or vegetables, or even apples together with the fish, but if you are in a hurry, then enough spices: salt and pepper, and pour lemon juice - it goes well with sea fish.

Due to baking in foil, tuna cooks in its 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 your own juice:

We clean and wash the fish, dry it with a napkin and put it on a baking sheet greased with vegetable oil so that the shiny side of the foil is on the outside and the matte side is on the inside.

Rub the fish with spices inside and out. I took table salt and black ground pepper.
More sophisticated option- marine edible salt and a mixture of peppers.

Sprinkle the tuna lemon juice and wrap in foil.

We spread it 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: appetizers, 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 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, besides, fish preserved in this way retains its beneficial properties better.
When choosing canned food, make sure that the jar is not damaged or swollen, and be sure to check the expiration date.

The most delicious fish is canned three months ago, but keep in mind that an open jar of canned food should not be stored for more than a day.
You can cook delicious soups, salads, pâtés and sauces with olives, capers, tomatoes and oregano from tuna in its own juice.

Tuna salads are very popular not only due to great taste this fish, but also due to the fact that tuna is a low-calorie food

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.
250 g tomatoes cut into large cubes, after removing the seeds (this will make the salad less watery). If cherry tomatoes, then just cut each tomato in half.
100 g cucumbers cut into half rings, the same amount bell pepper cut 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, dress the salad with a few tablespoons of olive or other vegetable oil and mix gently. Top the salad with pine nuts and basil leaves.

Tuna and avocado salad. Canned tuna and ripe avocado are a great duo: fast, tasty, healthy, dietary.

Ingredients:

a can of canned tuna
one large avocado
2 boiled chicken eggs
one red onion.

Cut the avocado in half, remove the pit. Using a dessert spoon, cut a small hole in the avocado, forming a kind of bowl for the future salad.
Mix avocado pulp with chopped eggs and finely chopped red onion.
Drain the oil from the jar of tuna, finely crush the fish with a fork and add to the salad, mix, season with sour cream, salt and pepper to taste.
Fill the avocado bowls with the finished tuna salad.

Tuna is the 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 are sure to enjoy both cooking and tasting tuna, and any of the recipes will certainly become your signature homemade dish. Enjoy delicious, fragrant, useful fish and make your family happy!

PS. After cooking, you will definitely have dishes and cutlery that have retained the smell of fish. To eliminate it, it is necessary 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 sea fish, which contains a record amount of protein among all its relatives. Tuna contains all kinds of amino acids that the human body needs. Contains healthy omega-3 fat, essential for beautiful and healthy hair, nails and firm skin. This fish is very useful, and the fatty acids in the composition of tuna meat actively contribute to weight loss.

There are many ways to taste and fast food tuna. But, before cooking such fish, you need to learn how to correctly identify fresh and safe tuna for consumption.

How to choose fresh fish

Tuna very quickly loses its appearance and deteriorates under improper storage conditions.

It is best to buy fresh fish or vacuum-packed fish.
The fish should smell pleasant, the smell should be fresh and the fish should not smell like fish oil.
By appearance tuna meat should be a pleasant pink or dark red color, without mucus and fat, there should be no defects or damage on tuna steaks.
If you buy this fish whole, then pay attention to the eyes of the fish - they should not be cloudy, the fish should be whole, without damage.

Tuna storage

The tuna fillet must be cooked as soon as you open the vacuum package, otherwise the fish will simply dry out and lose its appearance. If you bought tuna whole, then there are a few tricks on how to store this fish:

fish should not be washed;
dry the fish thoroughly with paper towels to remove excess moisture;
put the fish on a plate and tighten with cling film, send to the cold;
fish should be consumed within a day or frozen.

salted tuna

Salted tuna meat is very tender and beautiful when served. It looks original on different canapes and as a separate dish. Marinade Ingredients:

dry basil - 1 tsp
coriander - 1 tsp
ground black pepper - 1 tsp
orange peel - 5 g
lemon peel - 5 g
rosemary - 10 g
sugar 0.5 tbsp
salt 2 tbsp

Dry the tuna and roll in a mixture of salt and sugar.
Wrap the fish with parchment, then with a thick layer of foil and cling film. Send in the cold for a day.
After 24 hours of salting the tuna, wash the fish and prepare the spice and zest mixture.
Rub the fish with the seasoning mixture.
Tie the tuna meat with thread, wrap with cotton cloth and hang in the cold for about a week or two for salting.
Cut the tuna into thin slices and serve.

Moroccan tuna steak

Steaks from this fish come out very soft, juicy and elastic, but the marinade gives the fish an exquisite taste. Ingredients:

tuna -750-800 g
olive oil - 100 ml.
garlic - 3 cloves
lemon juice - 1 tbsp.
paprika - 1 tsp
parsley or cilantro - to taste.

Mix all the components of the marinade, after passing the garlic and herbs through the press.
Grate the fish with 2/3 of the marinade and refrigerate under cling film for 25 minutes.
Fry the tuna in a hot pan - about 3 minutes on each side. The frying time depends on the thickness of the steak.
Drizzle the fried steaks with the remaining sauce.

Salad “Nicoise”

So light but very hearty salad, will be a great addition to any main dish. Nicoise is very easy to prepare, but it looks elegant and chic. Ingredients:

iceberg - 1 bunch
cherry tomatoes - 8 pcs.
quail eggs - 8 pcs.
shallots - 2 pcs.
anchovies - 8 pcs.
bell pepper - 1 pc.
leguminous green bean– 200 g
tuna - 150 g
olives - 40 g
potatoes - 250 g

Refueling:

olive oil - 100 ml.
garlic - 1 clove
salt and pepper - to taste
wine vinegar - 2 tbsp.

Prepare the dressing and let it brew for about 20 minutes.
Boil the potatoes in their skins, then peel them and cut into slices.
Rub the tuna with salt and fry on both sides. Let the meat cool and then cut into slices.
Boil the beans for 8 minutes, then drain the excess liquid and rinse the beans with cold water so that they do not lose their color.
Boil the eggs, peel and cut into quarters.
Rub the peppers with olive oil and bake in the oven until tender. Then remove the skin and seeds, coarsely chop. Cut tomatoes into halves.
Arrange lettuce leaves, put all other components on top. Drizzle salad generously with dressing and serve.

Many gourmet restaurant dishes can be prepared from tuna. home kitchen- fry like a steak different types marinades, prepare a salad, pickle, serve as a fish pie or fry in various breadings - from breadcrumbs to walnuts. The main rules for cooking tuna are to choose fresh fish and, of course, do not overdry its meat, because tuna is very easy to spoil by strong frying. Experiment with different types of cooking such a fish and you will definitely find your favorite option.

Tuna, a fish from the mackerel family, is called sea gold because its nutritional value is very high.

Tuna contains all the necessary vitamins, minerals, trace elements, omega-3 and omega-6 fatty acids, which are vital for the full functioning of the brain and the prevention of malignant tumors.

Against the background of other fish, the representative of the mackerel tuna family 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 in motion, so they have well-developed muscles. Largely due to this feature, tuna tastes like no other fish.
Although it technically refers to fish, it is often put on a par with meat in terms of taste. On the cut, tuna also does not differ much from the same beef, for which it was nicknamed "sea chicken".

The subtleties of cooking fresh tuna: choose fish

If you buy a whole carcass, it must weigh no more than 2 kg, have a light shade, intact fins and the smell of the ocean.

butchering tuna

Here's how the experts do it. For example, Japanese cutting of tuna. 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 preparing a large number of dishes with different technological processes; it is equally good in boiled and poached form, it is fried and stewed, 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 an exquisite and unique taste.

Boiling tuna meat

Marinating tuna - a way to make it juicier

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.

Marinate for 30 minutes to 2 hours, depending on how much time you have to prepare the dish, but be aware that the longer the tuna marinates, the softer and juicier it will turn out.

How to fry tuna

If soy sauce is included in the marinade, then the fish can not be salted; in all other cases, rub the fillet pieces with salt and pepper.

Fish that has not passed the marinating stage should rest for half an hour, only then it can be fried in hot vegetable or butter for 2-3 minutes on each side - until a beautiful golden crust.
Pieces of tuna should be no thicker than 3 cm so that the fish is well steamed.

To determine doneness, pierce the fish with a fork, and if it flakes slightly on the outside and is light pink on the inside, then the tuna is ready.

When frying, do not forget to regularly turn the meat as soon as the surface is slightly ruddy. And immediately remove from the pan, in this case the tuna meat will turn out juicy and tender.

A piece of meat is considered perfectly fried, which should be light pink in the cut in the middle, and closer to the edges
should be brown.

Other ways to cook tuna

There are various recipes for cooking tuna in European and Asian cuisine, and by experience you can choose dishes that will take root in your family.
It turns out very tasty tuna baked in the oven or on the grill, and if you have not marinated it beforehand, it is recommended to grease the pieces with vegetable oil, and then rub with salt and spices.

A win-win option is stewed tuna, which is first lightly fried with onions in a pan in vegetable oil, and then stewed in lemon juice or lime juice for 10-15 minutes.

You can cook fish in a slow cooker, convection oven and microwave, the time is determined individually, although usually 20-30 minutes is enough.

What to serve with tuna

Serve fish with vegetables, mushrooms, potatoes, pasta, rice, cheese, capers and salad, accompanied by garlic, cheese, cream, tomato or fruit sauce, pesto, teriyaki or aioli.

Tuna baked with lemon

Always a great option for cooking tuna - baking in foil: dry fish is tender and tasty.
Moreover, there are a minimum of ingredients - and what a delicious fish it turns out!

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 your own juice:

We clean and wash the fish, dry it with a napkin and put it on a baking sheet greased with vegetable oil so that the shiny side of the foil is on the outside and the matte side is on the inside.

Rub the fish with spices inside and out. I used table salt and ground black pepper.
A more sophisticated option is edible sea salt and a mixture of peppers.

Sprinkle tuna with lemon juice and wrap in foil.

We spread it 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 nutrients, does not contain fat and salt, which is added to canned food as a flavor enhancer.

Tuna salads are very popular not only because of the excellent taste of this fish, but also because tuna is a low-calorie food.

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.
250 g tomatoes cut into large cubes, after removing the seeds (this will make the salad less watery). If cherry tomatoes, then just 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, dress the salad with a few tablespoons of olive or other vegetable oil and mix gently. Top the salad with pine nuts and basil leaves.

Tuna and avocado salad. Canned tuna and ripe avocado are a great duo: fast, tasty, healthy, dietary.

Ingredients:

a can of canned tuna
one large avocado
2 boiled chicken eggs
one red onion.

Tuna is the perfect fish for home menus because it's easy to cook, fills you up quickly, looks good, and is great for your health. Many recipes are suitable for a weekday dinner with the family, and more complex dishes can be prepared for the festive table.
You are sure to enjoy both cooking and tasting tuna, and any of the recipes will certainly become your signature homemade dish. Enjoy tasty, fragrant, healthy fish and please your family!

Tuna is a fish that not only tastes great, but is also easy to cook. There are several ways to cook tuna fillets, with the help of which ready-made dishes can acquire different flavors.

Beneficial features

Due to the taste qualities of tuna, it is often called "sea veal". It contains a small amount of fat, due to which the fish is often called dietary. Dishes that contain tuna are often included in the daily diet of those who are on a diet.

Research scientists have shown that people who regularly eat tuna fillet dishes are less likely to experience problems with the cardiovascular system and brain activity. With the frequent use of this variety of fish, vision is normalized and the risk of developing cancer is reduced.

What nutrients does tuna fillet contain in its composition? First of all, it is Omega-3 - one of the most beneficial 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 the fillet of this fish. Due to the large size of the carcass, excellent steaks are obtained from it. From this type of fish you can cook a delicious and low-fat soup. No less successful is the fried tuna.

It is better to buy such fish in a fresh-frozen form - this way it retains the maximum amount of nutrients.

Tuna steak with Provence herbs

This dish is very easy to prepare. All ingredients in this recipe are for four servings.

At the very beginning of cooking, spices and herbs should be prepared in which it will be necessary to roll the tuna fillet before the frying process. To do this, you need to take a little black ground pepper (a quarter of a teaspoon), a pinch of salt, tablespoons of the mixture provencal herbs. These ingredients should be mixed thoroughly. Each tuna steak should be smeared with a little olive oil and breaded in prepared herbs and spices.

In the meantime, heat the pan, and then fry the fish fillet on it (3-4 minutes on each side) until the pieces are browned - this will be an indicator of the readiness of the dish.

Tuna steak will look more impressive if you decorate it with lettuce and lemon wedges while serving.

Tuna fried with pesto marinade

An original recipe for fried tuna marinated in pesto.

First of all, you should make a marinade, which is prepared in a blender. To do this, a medium bunch of chopped basil and 3-4 crushed cloves of garlic are placed in the bowl - they need to be beaten until smooth, adding a tablespoon of olive oil there in the process. A third of the resulting sauce should be separated and add the peeled and chopped medium cucumber to it. In this composition, the mass should be put in the refrigerator.

Now it's time to cook 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 poured with a mass 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, having greased its grate with oil, put the fish without marinade. It must be baked over high heat, periodically turning over and watering with marinade. Cooking tuna fillets with this method will take only 15 minutes - in the end, a light brown crust should form on the fish. Now the meat must be cut into small portions and pour sauce from the refrigerator.

Tuna fillet stuffed with vegetables

The amount of ingredients listed here is based on 2.5 kg of fish.

The carcass should be washed well and separated from the skin so that it retains its integrity. After it must be cut into pieces of medium size.

Now you need to prepare the vegetables. It is necessary to fry 300 g of carrots and 400 g of peeled tomatoes, shabby on a grater, in one pan, and an onion cut into rings in the other. A third of the onion should be added to other vegetables, add some spices (to taste) and bring to a boil. Separately, you should make gravy from one tomato.

Prepared tuna fillet should be chopped in a meat grinder and add the remaining onion to it. This mass must also be salted and peppered and stuffed with the skin removed from the fish.

This dish is prepared in the oven, in a deep dish. Pour the tomato sauce into the container, put the tuna there. From above, all this is poured with gravy from carrots, tomatoes and onions. In this form, the fish must be baked at a temperature of 180 degrees. The finished dish should be cut into portions.

Baked tuna

The tuna fillet baked in the oven is very tasty. To prepare such a dish, you need to wash and dry a kilogram of fillet with a towel and cut it into small portions. They should be peppered and salted, smeared with crushed garlic (3-4 cloves) and placed in a baking dish well greased with olive oil. The form should be covered with a lid and sent to the oven, preheated to 180 degrees, for 10 minutes. After that, the fillet pieces should be turned over, cover the dishes again with a lid and bake exactly the same amount. The tuna is ready.

fried tuna

It turns out very tasty fried tuna fillet in a pan. So, 0.5 kg of fish should be washed and dried with a paper towel. A large piece should be divided into portions, 3 x 3 cm in size. A marinade is prepared separately, for which 4 tablespoons of soy sauce, half a teaspoon of salt and paprika, and a teaspoon of ground pepper are mixed. Soak the pieces of fish with this marinade and leave to marinate under the lid 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 largest amount of useful trace elements. From such fish you can cook fragrant kebabs. To do this, take the tuna and hold it for some time in the water. For 250 grams of fillet, cut into small cubes, you need to take a little salt, pepper and quite a bit of spices. Wipe the fish with these spices, sprinkle with a little olive oil and wrap each piece in large basil leaves. Now the fish must be strung on skewers pre-soaked in water. Skewers are baked on the grill or on fire for 7 minutes.

Tuna carpaccio

Very often in the menu of expensive restaurants there is an Italian dish - tuna fillet carpaccio. The recipe is simple, but the output is a very original work of culinary art.

For such a dish, you need to cut 100 grams of fish fillet into the thinnest pieces. Prepare the sauce separately. 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 a plate on which it will be served. ready meal. After that, chopped tuna fillet is laid out in the sauce. The carpaccio recipe involves the addition of black and white sesame seeds to the dish, but this ingredient can be omitted.

Put a little grated parmesan on top of the fillet and lay a vegetable salad, which is prepared from chopped cherry tomatoes (15 g), lettuce (10 g) and chopped avocado (20 g), seasoned with a little olive oil.

Baked tuna

If the question arises "how to cook fresh-frozen tuna", then there is a simple answer to it: fish can be baked with lemon. To prepare the dish, you need to take a whole tuna, clean it from the bones, wash it well and dry it with a paper towel. Then the fish must be thoroughly wiped 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 turn out dry at the exit? There is only one answer: in foil. The fish smeared with marinade should be laid on foil (matte side), wrapped and baked in the oven for 40 minutes at a temperature of 180 degrees.

Salad with canned tuna "Italian style"

Another practical answer to the question of how to cook tuna fillets is canning. Canned fillets can be added to various salads- with well-chosen ingredients, it will be perfectly combined.

In order to prepare the Italian salad, you need to take washed and dried lettuce leaves, tear them and put them on a plate. On top of the salad, grated mozzarella cheese (150 grams) must be laid out, and olives cut into small rings (100 grams) are laid out on top of the cheese. This is followed by small cherry tomatoes (200 grams), which, if desired, can be cut into halves. Then fish is added to the salad, which must first be squeezed out of the brine and mashed with a fork (200 grams).

An ideal dressing for such a salad would be the juice of one lemon mixed with a little olive oil. Sprinkle a small amount on top 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 - it will take about a couple of hours. Before serving, the finished salad should be gently mixed to evenly distribute the ingredients.

Cold noodles with tuna

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 such original dish The sauce must be prepared first. To do this, in one small container, combine two tablespoons of olive and sesame oil, as well as soy sauce. You should also add a teaspoon of "Chili" paste there - it will give the necessary sharpness.

Now it's time to start making pasta. Soba noodles or long noodles are ideal for such a dish. italian pasta. Boil pasta until half cooked, then rinse thoroughly in ice water.

Then 150 grams of tuna fillet should be cut into thin strips so that the thickness of the strips does not exceed the thickness pasta. After that, 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 put on plates. Top each serving with toasted sesame seeds.

soup with tuna

When the hostess thinks about what to cook with tuna, great option can become a soup with this fish. Most delicious soups made with canned tuna.

To prepare such a tasty, nutritious and, most importantly, healthy soup three medium-sized potatoes should be peeled and cut into medium cubes. Potatoes should be boiled over high heat, gradually reducing it to medium (about 20 minutes).

In the meantime, you can start preparing the roast. To do this, cut the onion into thin rings, and the carrot into strips. Vegetables should be fried in a hot frying pan, in butter, until a ruddy color is formed. After that, one grated tomato (without peel) should be added to them. In this composition, the vegetables should be stewed a little more, and then added to the soup. After that, you should also send a can of canned tuna (200 grams) there and bring the contents of the pan to a boil. As soon as 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 infuse for a while.

Tips for cooking tuna

As you can see from the recipes above, tuna is a fish that is very easy to prepare. However, there are a few tricks to follow along the way.

First of all, it is worth remembering that the most delicious food obtained is considered to be fish that has lain in the refrigerator for no more than four days.

If for cooking it is necessary to boil this type of fish, then it is worth remembering that it will acquire the best taste qualities after 10-12 minutes of cooking - after that it will begin to lose its brightness of taste, and the finished dish will no longer have the desired saturation.

If there is a need to marinate tuna, then it is best to do this in soy, olive, sesame oil, lemon or orange juice, as well as in your favorite spices. In the case of using spices, remember that there should not be a lot of them so that the taste of the fish is not lost.

If the tuna needs to be fried, then to give the treat the most vivid taste, just rub the carcass with salt. In the event that it was treated with soy sauce before the frying process, it must be salted to preserve juiciness.