Tag: Tuna

How to cook fresh tuna: tips and lots of recipes – Italian Cuisine

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.

Incoming search terms:

Easy recipes with tuna in oil – Italian Cuisine

Fresh, soft and tasty: tuna in oil is a perfect ingredient to create fanciful dishes with vegetables or little-used cereals such as the Sardinian fregola.

Tuna in oil it is one of the most used ingredients in spring and summer preparations. Rich in proteins, low in fat and balanced in calories, canned tuna has an excellent quality / price ratio that makes it one of the most convenient proteins of animal origin. It is an excellent product also from the nutritional point of view, because both in oil and in natural, it keeps intact the nutritional and taste qualities of the fresh one.

And then it is easy to combine to prepare mouth-watering and appetizing dishes, ideal for an informal dinner with friends or for an outdoor buffet. Here are some suggestions to prepare quick and easy appetizers.

Appetizer with vegetables

For this delicious appetizer you will need a red pepper, a yellow pepper, frozen peas, oil, 3 hard-boiled eggs and some tops of boiled cauliflower. First clean and remove the peppers seeds, pass them for a few minutes in boiling salted water, drain them, let them cool and cut them into pieces. Also boil the frozen peas: you will need 15 minutes for them to be cooked, drain them and place them in a large bowl with the chopped peppers, cauliflower florets, boiled eggs cut lengthwise and drained oil tuna. Mix well, add oil and a pinch of salt and serve on toasted durum wheat bread.

Stuffed eggs

This is also an appetizer that everyone always likes and that is prepared in no time. Boil six eggs, when they are cooked, peel them and cut them in half lengthwise. Remove the yolk, being careful not to break the hard albumen, place it in a bowl and crumble it with a fork. Add the tuna in oil drained, add a few tablespoons of mayonnaise and mix everything together. With this cream stuff the egg white and garnish each egg with pickled capers, or slices of cucumber or anchovies in oil.

Zucchini with tuna

Choose zucchini long enough for this recipe. Clean and cut them in half lengthwise. Blanch them for a few minutes in salted water, remove them, dig them with a teaspoon and set aside the pulp of each courgette. In a bowl put the drained tuna, the pulp of the courgettes, some grated bread, a pinch of salt and some thyme leaves. Mix all the ingredients and fill the courgettes with this mixture, using a spoon. When all the courgettes are stuffed, place them on a baking sheet covered with baking paper, bake at 180 ° for twenty minutes. When the filling is golden, remove the zucchini from the oven, let them cool and serve warm.

Baskets with tuna mousse

Really tasty appetizer, which can be prepared with both puff pastry and filo pastry, as you prefer. Take a roll of puff pastry, cut it into discs as large as the muffin containers, grease the containers with a knob of butter, line them with the puff pastry and place the dried beans on the bottom. Bake the molds at 180 degrees for 15 minutes, until they are golden brown. When they are ready, remove them from the oven, remove the beans and let them cool. Separately, place 200 g of well-drained tuna in a blender, the same amount of ricotta, an egg yolk, salt, pepper, and whisk well. Whip 200 g of fresh cream and then add it to the tuna, making sure that it is not disassembled. Put the mousse in the fridge for at least 30 minutes and then with the help of a pastry bag fill the baskets of puff pastry with the tuna mousse. Garnish with a pickled gherkin cut in half and serve.

Rice and tuna croquettes

This dish can be an appetizer but also an irresistible first course. First prepare a risotto, toasting the rice in a sautéed shallot and then making it cook by wetting it from time to time with a vegetable stock flavored with the juice of a lemon. When the rice is ready, roll it out on a baking dish to let it cool. Once cold, take a small portion, the size of a fist, place it on your hand and place a spoonful of well-drained tuna in the center. Close the rice in your hand, until it forms a croquette, which you will first pass in a beaten egg and then in the breadcrumbs. At this point, fry your croquettes in hot peanut oil until they have turned a golden color. Roll them out on a plate with absorbent paper, because they lose the excess oil and serve warm.

Eggplant rolls with tuna

This dish can also be prepared with courgettes if you prefer. Get yourself a firm eggplant, cut it into slices along the length and grill each slice on a grill without adding seasonings. When all the slices are ready, set them aside. Meanwhile in a bowl mix the ricotta cheese, the well-drained tuna, a teaspoon of desalted capers and a few leaves of chopped basil. Mix all the ingredients until a homogeneous cream has formed, add salt, then roll it out with the help of a spoon on each slice of aubergine. Roll up the aubergines forming some rolls that you will put in the fridge to rest. Serve after an hour on a bed of salad.

Cannellini beans, onions and tuna

A summer classic, this salad is perfect for a light and low-calorie lunch. In a bowl, thinly slice the Tropea onion, add cannellini beans boiled in abundant salted water (you can also use canned beans, quicker to prepare) and well-drained tuna in oil. Stir and serve immediately.

Fregola, zucchini and tuna

Fregola is a hard wheat pasta typical of Sardinia. To prepare this dish, sauté the sliced Tropea onion in a little oil, add the courgette cut into strips and cook. When the courgettes have become soft, add well-drained tuna in oil, stir and remove from heat. Apart from boiling the water, boil the fregola and when it is al dente drain it and add it to the tuna and zucchini sauce. Sprinkle with black pepper and serve.

Spelled salad, dried tomatoes and tuna

This dish is also perfect to take to the office for lunch. First of all boil spelled in plenty of salted water. When it is cooked, drain it and place it in a large bowl. Separately, mix the tuna with the pitted olives, the chopped celery, some flakes of sliced dried tomatoes and drained corn. Add a few leaves of basil, tuna roe and season the spelled with this sauce. Everyone will like it.

Pasta with tuna and citrus pesto

For those who miss Sicily: in a bowl peel the slices of an orange, add the juice of a lemon, peeled almonds, pine nuts, mint leaves, some desalted capers and drained tuna. Blend it all with an immersion blender, until a soft and homogeneous cream is obtained. Separately, cook the spaghetti, drain and season with the citrus cream and tuna. Serve with flaked almonds and mint leaves.

Tuna and philadelphia meatballs – Italian Cuisine

First, drain the tuna well.
Then add all the ingredients in a bowl and mix well with a fork, until you get a fairly compact homogeneous mixture.

With wet hands, so that the mixture does not stick too much, form the meatballs, then pass them in the breadcrumbs, making it stick evenly.

Heat the oil in a large pan and start cooking, turning the meatballs to brown them evenly.

Once cooked, drain the tuna and philadelphia meatballs well, dry them with absorbent paper and serve immediately.