How to properly cut tuna? / Cooking / Gen 52

Raw tuna dishes

One of the features of all mackerel is that they can be eaten even raw without fear for your health.

Cooking time: half an hour.

Number of servings: 2

KBJU: proteins - 78, fats - 75, carbohydrates - 15, calories - 1034.

Ingredients:

Tuna – 300 gr.;
Avocado – 1 pc.;
Orange and lemon;
Ginger – 10 gr.;
Green onions – 2 pcs.;
Sesame oil – 1 tbsp. l.;
Pepper, salt - 0.5 tsp each;
Sesame – 0.5 tsp.

Wash fresh tuna fillet, pat dry and chop into cubes measuring 0.7 x 0.7 cm.
Grind ginger, orange and lemon zest in a blender.
Separate the avocado pulp from the pit and cut into thin slices.
Add oil, blender pulp, salt and pepper to the seafood. Gently massage the future tartare.

Tip: Even at this stage, the fish is suitable for consumption, but for a bright taste you need to leave it in the refrigerator.

Place avocado on a plate and delicious tuna on top. Pour over lemon juice, sprinkle with green onions and sesame seeds.

Tuna medallions, quickly fried in sesame seeds

If you have ever been to the best restaurants, you probably know that fish is present in all types. But not just like that, but in different sauces and breadings. I would like to invite you to cook fish in sesame seeds - it turns out not only tasty, but also stunningly beautiful.

To prepare, take:

1 fresh tuna steak;
1 tsp wasabi;
1 tbsp. sesame oil;
1 tbsp. soy sauce;
juice of half a lemon or lime;
salt, pepper to taste;
olive oil for frying;
sesame for breading.

How to cook:

Cut the fish into fairly large pieces.
Mix wasabi, sesame oil, soy sauce and lime juice. Salt and pepper the marinade.
Dip each piece of fish into the marinade, roll in sesame seeds (you can use black, white or a mixture).
Heat a frying pan, add a little olive oil. Fry the tuna on all sides just a little so that the inside remains raw.

The exact frying time on both sides depends on the thickness of the pieces - from 20 seconds to a minute.

Cut the fried fish into slices, serve with a green salad and the sauce in which it was marinated.

From Chianti

The appetizer is similar to canned seafood, but in Tuscan restaurants it is impossible to find it in the fish section of the menu. This food has nothing to do with seafood - it is pork prepared according to a special recipe.

Time to prepare: from 6 hours.

Cooking time: 6 hours.

Number of servings: 1.

KBJU: proteins - 113, fats - 357, carbohydrates - 18, calories - 4028.

Required:

Pork – 500 gr.;
Sea salt – 40 gr.;
Bay leaf – 3 pcs.;
Black pepper - a few peas;
Juniper berries (optional) – 2-3 pcs.;
White wine – 750 ml;
Olive oil – 1 cup.

Tip: It is best to use a lean cut of meat for this recipe. The drumstick or back part of the carcass is perfect.

Rinse the pork, dry it and cut it into slices 3-4 cm thick. Place everything in a shallow container, salt well and put in the refrigerator.
The meat should sit in its own juices in the refrigerator for at least 6 hours. In the original Italian recipe, the meat “rests” for up to 3 days. During this period, you need to drain all the liquid that forms in the container several times.
Remove the pork, rinse, place in a saucepan with bay leaves, pepper, juniper berries and wine. The mixture should completely cover the meat. Cook over low heat for about 6 hours.
Allow the meat to cool in the resulting broth, and then tear it into small pieces using forks.
Transfer the “seafood” into a glass jar and fill with oil. For flavor you should add garlic.

The resulting food can be stored in a cold place for about a month. Pork tastes very similar to fish. In Italy, this dish is served as an appetizer with a baguette.

Who shouldn't eat raw tuna?

Pregnant and breastfeeding women, children, the elderly and people with weakened immune systems, such as those undergoing cancer treatment, should not eat raw tuna.

These populations are at increased risk of foodborne illness if exposed to parasites from raw or undercooked tuna.

Moreover, pregnant and breastfeeding women and children are especially susceptible to mercury exposure and should therefore limit or avoid both raw and cooked tuna ().

However, all adults should generally exercise caution when consuming tuna, as most varieties exceed the daily mercury intake limit suggested by health authorities ().

Both raw and cooked tuna should be consumed in moderation.

However, to get enough omega-3 fatty acids, adults should eat 85-140 grams of fish 2-3 times a week. To meet this intake level, focus on low-mercury fish such as herring, cod or mackerel, and limit your tuna consumption to the occasional treat ().

Summary:
Pregnant and breastfeeding women, children, the elderly and people with weakened immune systems may be especially susceptible to parasitic infections and mercury and should avoid raw tuna.

Tuna “Complete Calm”

Cooking time: 1 hour.

Number of servings: 3.

KBJU: proteins - 150, fats - 76, carbohydrates - 21, calories - 1426.

Ingredients:

Garlic – 4 cloves;
White table wine – 200 ml;
Onion – 1 pc.;
Tuna – 600 gr.;
Tomato – 1 pc.;
Basil, dill, parsley - a few sprigs.

Grind the basil in a blender, squeeze the garlic through a press.
The frozen fish should melt, then it should be cut into large steaks (2.5 cm thick), pierce each piece with a knife. Rub the mixture of garlic and basil into the holes formed, sprinkle with salt and pepper. Place the fish in a container and leave to marinate for a quarter of an hour.
Fry the seafood in a deep saucepan until a beautiful golden crust appears. Pour in white wine and simmer until the alcohol has completely evaporated.
At the same time, brown the onion and garlic in a frying pan. Remove the skin from the tomato, puree the pulp using a blender and pour into the onion.
Place the seafood in a container with tomatoes, add your favorite spices. Simmer for about 10 minutes.

Tip: if you like sweeter fish, you should add sugar, otherwise the wine and tomatoes will make the fish too sour.

Salad “In a glass”

This very easy to prepare food will definitely take pride of place at any family dinner. Seafood always stands out from other dishes, but here guests will also be impressed by the unusual presentation.

The famous British chef Gordon Ramsay said in an interview that Niçoise is the best summer salad he knows. There are many varieties of the recipe, so this article will describe a relatively “Russified” version.

Cooking time: 20 minutes.

Number of servings: 3.

KBJU: proteins - 82, fats - 74, carbohydrates - 60, calories - 1281.

Ingredients:

Boiled tuna - 200 gr.;
Romano leaves - half a bunch;
Canned corn - 200 gr.;
Sweet pepper – 1 pc.;
Cherry tomatoes – 10 pcs.;
Quail eggs – 8 pcs.;
Pitted olives - half a jar;
Red or Yalta onion – 1 head;
Sunflower oil – 5 tbsp. l.;
Wine vinegar – 2 tsp;
Dijon mustard – 1 tsp;
Mayonnaise – 1 tbsp. l.

Tip: in this case, it is correct to use Dijon mustard, since it is not spicy, but even sweetish.

Boil the eggs, cool and peel.
In a bowl, mix vinegar, mustard and oil.
Tear the lettuce leaves with your hands and place them on the bottom of the glass. Next, corn without juice is laid out, and seafood, broken into small pieces, is placed on top of it.
Grate half the eggs and place in a glass.
Chop the bell pepper into cubes and mix with cherry tomatoes, cut into 4 parts, and chopped onion. Place the mixture in a glass.
The dish is almost ready, all that remains is to decorate it. To do this, you need to cut the remaining boiled eggs and tomatoes into slices, and the olives into circles. Place the ingredients in a glass, pour the mayonnaise mixture on top and sprinkle with fine herbs.

In this variation, mayonnaise dressing is laid on top, and all the ingredients remain in their own juice. As an alternative, all products are mixed in advance in a deep bowl, but then the layering and “iridescence” of the dish is lost. If desired, food can be served not in a glass, but in an ordinary flat plate.

In Vishkai

Cooking time: 1 hour.

Number of servings: 4.

KBJU: proteins - 160, fats - 46, carbohydrates - 123, calories - 1540.

Ingredients:

Tuna – 600 gr.;
Garlic – 4 cloves;
Red onion – 1 pc.;
Capers or lightly salted cucumbers – 50 gr.;
Tomatoes – 500 gr.;
Bell pepper – 1 pc.;
Potatoes – 400 gr.;
Red hot pepper – 1 pod;
Herbs and spices – optional;
Vegetable oil – 2 tbsp. l.

Tip: You can buy either fresh frozen or canned tuna for this recipe.

This recipe describes the steps to prepare frozen tuna.

Thaw the fish, rinse, add water and cook over moderate heat. Throw bay leaf and peppercorns into the broth. Next, the boiled tuna needs to be pulled out and divided into small pieces with a knife. Do not throw away the water.
Fry finely chopped garlic and onion in a saucepan. Add diced tomatoes. Simmer the vegetables covered for about 15-20 minutes.
Add diced potatoes, pour in the remaining broth from the boiled fish and continue simmering until the root vegetable is ready.
Add olives, chopped capers, bell peppers and fillets into the pan. Salt, pepper, add seasonings and herbs. Cook for about 5 minutes.

White wine goes well with this traditional Spanish dish.

Summarize

Raw tuna is generally safe when handled properly and frozen to kill parasites.
Tuna is very nutritious, but due to the high levels of mercury in some species, it is best to eat raw tuna in moderation.
Pregnant and breastfeeding women, children, the elderly and people with weakened immune systems should avoid raw tuna.

Tags: Tuna

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With tomato garnish

This recipe will tell you how to deliciously cook tuna with tomatoes.

Time to prepare: half an hour.

Cooking time: 30 minutes.

Number of servings: 6.

KBJU: proteins - 204, fats - 60, carbohydrates - 48, calories - 1570.

Ingredients:

Tuna – 800 gr.;
Garlic – 2 cloves;
Red onion – 1 pc.;
Tomatoes – 400 gr.;
Olives – 50 gr.;
Fresh ginger – 20 gr.;
Lime – 1 pc.;
Bell pepper – 0.5 pcs.;
Black pepper – 0.5 tsp;
Salt – 0.5 tsp;
Vegetable oil – 1 tbsp. l.

Cut the fillet into large pieces. In a mortar, mix salt, oil, grated ginger, pepper, spices, and lime juice. Rub the fish with this mixture and leave to marinate for half an hour.
Remove the skin from the tomatoes and cut the pulp into squares. Fry chopped garlic and onion. Add tomatoes and chopped bell peppers.
Fry the seafood on each side until golden brown.
Cut the olives into rings, grate a little ginger and add everything to the tomato sauce. Simmer until done.

Place a tasty and aromatic piece of tuna on a plate, and tomato stew next to it as a side dish, then everything is decorated with herbs.

With vegetables

This tuna recipe produces two dishes at once - fish and a vegetable side dish.

Preparation time: 30 minutes.

Cooking time: 40 minutes.

Number of servings: 5.

KBJU: proteins - 147, fats - 22, carbohydrates -124, calories -1235.

Ingredients:

Tuna – 500 gr.;
Eggplant – 500 gr.;
Carrots – 1 pc.;
Tomato – 5 medium;
Bell pepper – 2 pcs.;
Chili pepper – 0.5 pods;
Leeks and celery - 1 stalk each;
Lemon juice – 1 tbsp. l.;
Garlic – 2 cloves;
Ground black pepper – 0.5 tsp.

Cut the fillet into large pieces (4x4 cm). Season with salt, pepper, lemon juice and leave to marinate for half an hour.
Cut the eggplant and carrots into rings or half rings (depending on the size of the fruit). Chop the leek and celery stalk into thin slices, cut the tomato with the skin into large slices. Cut the pepper into strips.
According to the recipe, vegetables must be fried in the following sequence: onions, then carrots, at the end add eggplant and simmer until the fruit is ready.
Add tomatoes to the pan and wait until they release their juice. Add celery, chili pepper, bell pepper, garlic. Simmer for about 5 minutes.
Time to start cooking the tuna. Add fish to the vegetable stew and pepper everything well. Cook for approximately 10 minutes.

This recipe produces very tender and juicy fish. If desired, add a little cream or sour cream to the stew.

a program that is necessary for every enterprise.

I came to admire it again. At least print it out and hang it on the wall. Great job! Thanks for the enlightenment! Such a gorgeous fish - two in one - like fish and meat at the same time!!! Lucky you! No, well, I don't play like that! From morning to earlier and such a catch.

This is a fish! Thanks everyone! Andrey is a master! Here on the Black Sea we also ate fresh fish: sagan, mullet, bluefish. Have you heard of these? Lena, I remember the Black Sea and fish! I was born and raised on the Black Sea! When I first went out into the ocean to fish, I constantly remembered how poor Ch was. Everything can be recognized by comparison. I catch mullet 3 times larger, and mullet up to the elbow. Thank you very much, Andrey. My husband and I recently bought tuna.

Tuna Salad

The recipe is very simple, but the end result is a decent tuna dish that all guests will enjoy.

Cooking time: 15 minutes.

Number of servings: 4.

KBJU: proteins - 115, fats - 90, carbohydrates - 38, calories - 1420.

Ingredients:

Tuna – 250 gr.;
Egg – 3 pcs.;
Lightly salted cucumber – 3 pcs.;
Corn - ½ can;
Onion – 1 head;
Mayonnaise – 4 tbsp. l.;
Vinegar – 0.5 tbsp. l.;
Greens - half a bunch.

Boil the eggs, peel and cut.
Chop the onion into half rings and add a mixture of water and vinegar.

Fact: If you soak onions in water, all the bitterness will go away. Vinegar will add sourness to the onions, which is perfect for lightly salted cucumbers.

Drain liquid from onions. Place chopped cucumbers, fork-shredded fish, eggs, and corn into a bowl.
Add mayonnaise and mix everything well. The recipe calls for mayonnaise, but any other dressing will work.

This concludes the recipe for the snack. The finished dish is decorated with finely chopped herbs.

Marinating tuna

In Japan, there are many recipes that include raw fish. Most often in the Land of the Rising Sun they use not ice cream, but fresh tuna. Now we will present a method for preparing marinated fish at home according to a Japanese recipe.

Time to prepare: half an hour.

Cooking time: 30 minutes.

Number of servings: 1.

KBJU: proteins - 73, fats - 312, carbohydrates - 0, calories - 3108.

Ingredients:

Tuna – 300 gr.;
Garlic – 1 clove;
Black pepper – 10 peas;
Bay leaf – 3 pcs.;
Sea salt - as much as needed;
Rapeseed or coconut oil - 1 cup.

Tip: the recipe calls for a very large amount of oil, but you can later use it to season rice and vegetables.

The fish should be cut along the spine to form pieces, as shown in the photo below.
Now you need to salt the fillet. There should be very little salt on thin areas of the fish so that it does not loosen the fibers. Place everything in the refrigerator for 30 minutes.
Place the fillet in a pan, carefully place the garlic, bay leaf, and pepper on top. Pour vegetable oil over everything and cook over low heat.
When the oil heats up and the first large bubbles appear (as shown in the photo below), you need to reduce the heat to the lowest possible setting. Cook for another 15-20 minutes.
Fish boiled in oil should be cooled and transferred to a storage container.

According to the review from the creator of the recipe, such a product can be stored in the refrigerator for about 2 weeks, and the butter can be stored for as long as you like.

Spicy salting

The fish according to this recipe turns out tender and buttery. Ideal seafood for the holiday table.

Preparation time: 1 day.

Cooking time: 5 minutes.

Number of servings: 2.

KBJU: proteins - 73, fats - 33, carbohydrates - 3, calories - 589.

Ingredients:

Tuna – 300 gr.;
Vegetable oil – 2 tbsp. l.;
Sea salt – 2 tsp;
Fresh basil – 1 tsp;
Bay leaf – 5 pcs.;
Pepper and spices - to taste.

Tip: The recipe does not specify any specific spices. However, for a truly spicy dish, add coriander, dill, nutmeg, marjoram and a few cloves.

Cut the fish into medium-sized slices.
Pack the tuna tightly into a glass jar and sprinkle with spices, salt and pepper. Pour oil over everything and close with a lid.

According to the recipe, seafood must be marinated for at least one day.

Stuffed

This recipe will show you how to cook juicy tuna using ordinary onions and herbs.

Cooking time: hour.

Number of servings: 1.

KBJU: proteins - 358, fats - 64, carbohydrates - 9, calories - 2069.

Ingredients:

Tuna – 1.4 kg;
Onion – 1 pc.;
Various greens - a large bunch;
Lemon – 1 pc.

This recipe uses a whole carcass with head and tail. If the fish was purchased uncleaned, you will have to do this at home. Mackerels have very few scales, so this is very simple.
You also need to remove the gills and entrails. Rinse and dry the carcass.
Finely chop the onion and greens, mix with pepper and salt. Place the filling into the belly.
Cut the lemon into large rings and insert into the filling. Sprinkle a little lemon juice on the carcass itself.
Wrap everything in foil and place in the oven for half an hour at 200 degrees.

Fact: if you remove the head, the dish will dry out and the filling will come out.

The result is a very tasty and aromatic tuna that does not smell like fish at all.

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.

Baked in the oven

Not everyone knows how to cook frozen fish in the oven without using foil. This recipe is also suitable for grilling.

Cooking time: 30 minutes.

Number of servings: 2.

KBJU: proteins - 198, fats - 52, carbohydrates - 5, calories - 984.

Ingredients:

Tuna – 600 gr.;
Lemon juice – 2 tbsp. l.;
Basil, marjoram, rosemary, pepper – 1 tsp.
Garlic – 2 cloves;
Sunflower oil – 1 tbsp. l.

For this recipe, you can use either frozen or chilled tuna. Using a knife, cut the fillet into steaks 2 cm thick.
Mix oil, lemon juice, salt, herbs and chopped garlic (the recipe allows you to replace it with garlic powder). Set half of the sauce aside and marinate the seafood in the other half for 15 minutes.
Next, place the steaks in an oven preheated to 250 degrees for 5 minutes. After the specified time, they need to be turned over and baked for the same amount of time. This time is enough for the fish to acquire a golden hue and not dry out. During baking, it is necessary to constantly baste the fillet with the remaining half of the marinade.

The recipe is very simple to implement, but the result is an amazingly tasty tuna dish.

Tuna baked in cream

How to prepare the dish “Tuna baked in cream”

Peel the onion, rinse and cut into thin half rings.
Pour the cream into a deep bowl, add paprika, dried dill, black pepper and salt. Mix properly.
Thaw the fish, rinse in running water, dry and cut into pieces about 2 cm thick.
Place fish pieces on a greased baking sheet, salt and sprinkle with freshly squeezed lemon juice.
Place onion half rings on top.
Pour cream over fish and onions.
Cover the baking sheet with foil.
Preheat the oven to 180°C, place the dish in the oven for 30 minutes.
Then remove the foil and continue baking the fish for another 5-7 minutes until golden brown.

Serve the finished fish, garnished with lemon slices and parsley sprigs. The best side dish is mashed potatoes. Frozen tuna should not be defrosted under running hot water, otherwise the fish will soften and lose its elasticity. It is best to defrost it in the refrigerator or at room temperature.

Grilled

There are many recipes for grilled tuna. Both an outdoor outdoor grill and a regular grill pan are suitable for cooking.

Time to prepare:

Cooking time:

Number of servings: 2

KBJU: proteins - 125, fats - 223, carbohydrates - 9, calories - 2524.

Ingredients:

Tuna – 500 gr.;
Sunflower oil – 200 ml;
Wine vinegar – 50 ml;
Soy sauce – 50 ml;
Lime juice – 10 ml;
Garlic – 2 cloves;
Ginger is a small root.

In a deep plate, mix all the liquids, chopped garlic and ginger. Set half of the marinade aside. Place fish steaks in the remaining half of the liquid and leave them for 3-4 hours.
After the time specified in the recipe, you need to remove the fillet and pat it dry with a paper towel to remove excess sauce.
Pieces of seafood are placed on a preheated grill and fried for 3-4 minutes on each side.

Tip: if you use an outdoor grill to cook tuna, then grease the grate with oil.

Use the remaining marinade as a sauce when serving steaks.

How to fry tuna steak in a frying pan so that it is juicy and soft

Another marinade option that will make the fish soft, juicy and aromatic. Unlike the previous recipe, the dish turns out not sweet, but sourish-spicy. Onions and balsamic vinegar give it these notes.

Required Products:

500 g tuna fillet;
60 ml soy sauce;
60 ml rice vinegar;
½ red chili pepper;
a piece of ginger 3 cm long;
5-6 green onions.

Cooking method:

1 Cut the fillet into pieces, dry well with napkins.
Chop the white part of the green onions and garlic very finely. Chop the red pepper and grate the ginger on a fine grater.
Add soy sauce and balsamic vinegar and stir.
Place the fish in the marinade, cover with a lid and place in the refrigerator. Turn the pieces every 20-30 minutes.
Before frying, be sure to remove any pieces of marinade from the fish, otherwise they will burn.
Place in a heated frying pan and fry on each side for 3-4 minutes.

Serve the dish with potatoes or rice, or in cream sauce or pesto.

Pan fried

The recipe for delicious tuna with sesame will definitely appeal to all lovers of seafood delicacies.

Cooking time: 10 minutes.

Number of servings: 2.

KBJU: proteins – 104, fats – 27, carbohydrates – 7, calories – 668.

Ingredients:

Tuna – 400 gr.;
Sesame – 2 tbsp. l.;
Lemon – ½ piece;
Black pepper – 0.5 tsp;
Teriyaki sauce - 10 ml;
Salt - to taste.

Thawed tuna steaks should be washed, dried with a paper towel, thoroughly salted and pepper, and greased with the juice of half a lemon.
Pour sesame seeds into a flat plate. Coat the fillet thoroughly in the seeds and fry without adding oil in a frying pan for 1-2 minutes on each side.
Teriyaki sauce is used to decorate the finished product.

Tip: You don't need to cook the tuna all the way through; it should be raw in the middle.

The tuna dish is best served with a light salad of cherry tomatoes and Chinese cabbage.

Recipe for fresh frozen tuna fillet, stewed in a frying pan in marinade

If you don't eat fried foods, try this dish. The cooking method will not affect much; the fish will turn out tender and juicy, but without a golden brown crust. The dish is perfect for those who are struggling with excess weight, as it contains a minimum of calories.

What do you need:

500 g tuna fillet;
0.5 cups soy sauce;
1/3 cup vegetable oil;
1/3 lemon;
2 cloves of garlic;
0.5 tsp oregano;
half an orange;
a mixture of peppers to taste;
sunflower oil for frying;
a little cilantro.

Preparation with photo:

If the fish was frozen, it must be prepared as indicated above - defrost, cut and dry thoroughly.
Mix the sauce and olive oil, squeeze the juice from the citrus fruits, add it there. Add chopped garlic and cilantro, pepper, salt, and oregano. Mix everything well.
Place the prepared pieces in a deep container and fill with marinade. Cover with film and leave in the refrigerator for an hour.
Heat a frying pan, fry the fish for 1.5-2 minutes on each side.
Baste the tuna constantly with the remaining marinade to keep it juicy. At the end, you can cover with a lid and simmer for another 1-2 minutes.