The canned one is more comfortable, but if you have time try to use fresh tuna in your dishes: often just a pan-seared!
The tuna belongs to the category of blue fish: his flesh is thin and rich in unsaturated fats like omega 3, ideal for the well-being of our body. Moreover, being a fish from the big dimensions, it is perfect to use in the kitchen because they eat different parts that can be used in many dishes, even very different ones.
The parts of tuna
The tuna meat can be separated mainly into 5 different parts: the head, the cheek, the back cheek, the fillet and the ventresca. The most valuable parts are the cheek and the back cheek, the ventresca and finally the fillet. Of each of these parts, the best meat is the central one, then the one near the tail and then the one near the head. The fattest part is the ventresca, while the back and the tail are much thinner.
After this dutiful overview it is abandoned the most comfortable canned tuna, let's find out how to cook the fresh tuna to enhance the taste in combination with the other ingredients.
How to cook fresh tuna in a pan
Fresh tuna is perfect to be cooked in a pan. It is delicious lightly seared, with a thread of oil, the ideal method to fully enjoy the flavor. If you want to enrich tuna meat you can prepare it stewed with cherry tomatoes and white beans for example, or alla Genoese with mushrooms. If you want sweet and sour, you can combine it ventresca with raisins and pine nuts . Always in the pan and in a few minutes you can prepare a tasty slice of tuna scalded with raw ham or one Nicoise with eggs and asparagus.
Fresh tuna in first courses
The first courses that can be prepared with fresh tuna deserve a separate mention. There are so many recipes to choose from. Let's start with tuna with le butterflies with sauce, fast and easy to prepare, orecchiette with fresh tuna and homemade with broccoli. If you are looking for something more refined, with a less determined taste, i half paccheri with lemon they are ideal for dampening the strong flavor of the fish. Tuna can also be combined with other fish, with clams for example, or enjoy cold with carciofini, excellent recipe also to prepare in the evening and to take to the office the next day for lunch.
How to cook fresh baked tuna
Cook the fresh tuna al oven it is a very delicate operation because the cooking meat becomes more complicated and you run the risk of bringing a dry and stringy dish to the table. The easiest thing to do if you want to cook fresh baked tuna is to season it with a little oil in one size and cook it for a maximum of 15 minutes at a temperature not too high. Or prepare it for the cartouche to keep it as moist as possible and not to let the taste disperse. If you are not sure how to cook baked tuna you can prepare this delicious flat bread with herbs, very good and fast.
Fresh tuna to be eaten raw
Fresh tuna is also delicious to eat raw. Before telling you how, the obligatory premise is to eat it only after having had the certainty that it is downed fish. After this dutiful note we find out how fresh tuna is perfect to be eaten simply in one michetta with mozzarella, in afresh salad or in a nicoise, a salad of sea or in combination with rice and spelled. If you are a lover of Japanese culture and cuisine, you should know that fresh tuna is the main element with which in the Land of the Rising Sun they prepare the sushi and the sashimi. If you are experienced enough you can try it Preparation at home: a slice of fresh tuna will make everything tastier.
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