Tuna canned - the basis for cooking a variety of dishes

Probably, every housewife in her kitchen cabinets and a refrigerator has her own "strategic stock", that is, a certain set of products that can be stored for a long time, and if necessary, they can quickly prepare a dinner or treat for unexpected guests.

Part of this "reserve" can be a can of canned fish, the good today the choice of this type of food is quite wide. For example, if you have canned tuna in your locker, you can cook a variety of dishes within a few minutes.

It should be noted that canned tuna is made different and almost always price is an indicator of quality. Fish, preserved by pieces, is more expensive than in the form of flakes. The last variant of canned food can be used except for cooking cutlets or some kinds of salads. The most expensive variant of canned fish from tuna is fish in olive oil, but the filling from such a jar can be used as a salad dressing.

There are many different dishes, which include canned tuna. Recipes of some of them we will give in this article.

So, a light and juicy salad of canned tuna, which can be cooked quickly, if you unexpectedly arrived guests.

We need two hundred and fifty grams of tuna, preserved in its own juice, one small pot of pitted olives, Bulgarian pepper (preferably red), two tomatoes, half of a bulb. For refueling, you will need to take two tablespoons of lemon juice and olive oil, pepper and salt, as well as fresh greens.

We spread the tuna canned into a bowl, draining off the liquid, and mash the fish with a fork. Cut the vegetables into small cubes and add them to the fish. Season the salad and season with a mixture of butter and lemon juice. Ten minutes - and a delicious salad is ready!

If you want to cook something hot, then you can try making baked cutlets. In order to make this dish, we need one tuna bank (340 grams), a small onion and a small carrot, a celery stalk, one large or two small eggs, a third of a glass of mayonnaise, salt, pepper, dry oregano, lemon juice and breadcrumbs.

Grind vegetables and pass them in a small amount of butter until soft, season with lemon juice, pepper, oregano and add salt. Take tuna canned, open the jar and, draining the liquid, mash the fish with a fork. Then mix it with vegetables.

Now beat the egg with the addition of mayonnaise and pour this mixture into the fish, mix the stuffing and pour in the biscuits to give the mass the necessary viscosity. We put a bowl of minced meat in the refrigerator for half an hour. And then we are making cutlets (we should get seven or eight pieces), we roll them in breadcrumbs and bake in the oven at two hundred degrees for about twenty minutes.

As an option, the prepared stuffing can not be cut into cutlets, but put in a baking dish and cook something like a pudding.

If there is no time for cooking cutlets, but you need to make a hot dish, you can pick up a recipe from a series of "fast dishes of canned tuna". For example, such.

We put the frying pan on the stove, pour in a little vegetable oil. When the oil becomes hot, throw the onions into the frying pan, fry for a couple of minutes, then spread the mashed canned fish to the onions (liquid drained) and mix. We cut Bulgarian peppers and tomatoes with cubes (peel better peel), put in a frying pan. We also send canned beans. Solim, season, stir, and, lowering the level of heating, leave the stew under the lid for fifteen minutes. We lay out on plates and sprinkle with greens.

On the can of canned fish, we need a can of beans (you can in your own juice, you can in tomato), two Bulgarian peppers and tomatoes, spices, vegetable oil and greens.

In addition, canned tuna can be used to make a variety of sandwiches, rolls or envelopes from pita bread, pizza, a variety of fish pies.