Dishes from tuna will please at any time of year

This representative of the Smymbrie family differs in its useful properties. In the meat of this fish is an incredibly high content of unsaturated fatty acids (Omega 3 and Omega 6), which contribute to improving the performance of the cardiovascular system and the human brain. We call this fish tuna fish.

Dishes from tuna are quite diverse. The Basque people, for example, are proud of the recipe and taste of their ragout "martitako", which is made from fish, sweet pepper and potatoes. In Italy, "carpaccio" from raw tuna fish is popular. It is filled with olive oil (this product has a truly national value), young fennel seeds, ground black pepper and salt. In Japan, tuna is a filling for sushi. In a classic version, slices of tuna meat are dipped in soy sauce and wrapped in rolls with fleshy slices of avocado.

Tuna, which can be found on the shelves of shops, is usually divided into fillets or steaks, which excludes the maintenance of meat in bones. This greatly simplifies the task of cooking any dish of tuna. In Europe, you can often find on sale minced meat from this representative of the Smymbrie family.

Having bought tuna fish in the form of sliced fillets, do not immediately open the package and try to implement their culinary ideas. Allow the meat to settle in a room temperature. Often, when rushing, fresh tuna dishes differ from those that are prepared from fish that has undergone a freezing process. If the slices of meat do not thaw out enough, loose, torn slices are inevitable, instead of beautiful and neatly sliced. Red color has meat cut from the side or dorsal muscles. Lighter shades are permissible for use, but dark areas are removed.

Considering dishes made from tuna, start to stand with the simplest - fried fillets. You can fry both in a frying pan and with a smoke on the grill. In order for the tuna to remain tuna, and not a mass with a pronounced flavor of roasted meat, it is necessary to turn the fish quite often. Readiness comes when the parties only lightly browned. Ideally, toasted pieces should be light-pink in the middle at the cut, and along the edges of the brown. Roasting is best done with olive oil.

For the seekers of new taste sensations, recipes for tuna dishes provide for pre-soaking the meat in sauces before roasting. Alternatively, you can sustain tuna pieces in soy sauce with honey (3: 1 ratio) for no more than 10 minutes. Rapid toasting, and this dish becomes a row with many culinary masterpieces. The taste is unforgettable!

You can buy canned food and cook quite tasty dishes from tuna (fresh can not always be bought everywhere). A special position in this case is occupied by salads and sauces. To make a hot addition to the garnish, fry the finely chopped onion in olive oil with peeled tomatoes (2 pieces). Passer takes no more than 5 minutes. Next, add finely chopped rosemary (but a little, because of the bright taste of the seasoning), salt, pepper. Remove from the fire and add canned fish. Such filling to the spaghetti is almost an obligatory dish of the daily ration in the homeland of Celentano.

Summarizing, it is worth noting that the dishes of tuna are not particularly complicated cooking. Most often, the rest of the ingredients are just additions that emphasize the taste of this fish. From canned food you can do almost anything - fish soups, gravies, dressings, snacks and even some analogues of the usual roast for us. Estimating the taste characteristics and density of tuna meat, many will notice that the fish is not much different from the usually tender meat of animals. That's only the benefit of consuming dishes from tuna is more than obvious.