Tuna   - very convenient fish, big, little bones, taste excellent, it remains only to find out how to cook tuna. In many countries, they will tell you how to cook tuna deliciously. In Japan, you will be offered tuna rolls, in Russia - tuna pie, in Italy on your table there will be tuna pasta, tuna spaghetti or other tuna pasta, tuna pizza. A recipe for tuna can be found in Thailand and Norway. Cooking tuna depends on how it came to you. There is a tuna in a jar, canned tuna, the recipes here will be one, and there is frozen tuna and frozen tuna dishes. First, consider the canned tuna dishes. In the form of canned tuna is completely ready for use and it greatly simplifies tuna dishes. The recipe for canned tuna pasta, pita tuna roll, canned tuna sandwiches, tuna sandwiches and lettuce, tuna sandwich, canned tuna soup recipe are just a short list of what can be made from canned tuna. And of course tuna   in its own juice is great for many salads. One of the chips salads is that they must be beautiful. Not an exception salad, which will be added tuna, photo recipe will show you how to make such a salad delicious and festive.

We now turn to the question of how to cook fresh-frozen tuna. Oven baked tuna, marinated tuna in the oven, fried tuna recipes, tuna tuna in a slow cooker and tuna tartare, tuna fillet with herbs and tuna steak - frozen tuna recipes are no less diverse, and even more useful fresh-frozen tuna. Recipes from frozen tuna will make you tinker with the fish a little, but the result is worth it. Take at least a tender and fragrant tuna fillet, the recipes for cooking which you can choose to your taste: something traditional or exotic. The easiest way to cook tuna fillet is to bake it in the oven with mayonnaise. Other options for cooking tuna in the oven are to bake it with vegetables and pasta. Finally, you can fry tuna. To do this, you just need to choose how to cook tuna in a pan. There are two options: tuna on the griddle, preferably, or in oil. If you are suffering and do not know how to cook tuna steak, and you have the opportunity - cook grilled tuna steak. In this case, perfectly reveals its taste tuna. There are other recipes for cooking tuna, such as deep-fried. So, stock up on tuna and choose a recipe, we are sure that you will get a delicious tuna. Recipes with photos of step-by-step cooking tuna, will reveal all the secrets of cooking tuna.

With all the grocery galore Moscow in recent years, there is at least one big problem. A country surrounded on all sides by oceans and seas is not able to provide shops with fresh fish and seafood of acceptable quality. Therefore, I appreciate every opportunity to try - and cook - fish when I go somewhere.

A trip to Portugal in September enriched me in this sense with two new sensations. In Madeira, we first ate the local fish pez espada, which I will discuss shortly. In addition, for the first time in my life I cooked tuna, which did not experience humiliation by being in the fridge.

When choosing products, as you know, it is useful to consult with local residents. In particular, if you manage to talk them on some common topics. Thanks to Dima Mungalov, we chose the restaurant Gaviao Novo in Funchal, where we met with the waiter Mario. Unlike most Portuguese, he speaks quite fluently (and, most importantly, willingly) in Spanish, which is explained by the fact of his birth: “My mother did not have two kilometers to be born Spaniard,” he laughs. Mario was born two kilometers from the Spanish border in the north of Portugal, so Spanish is almost native for him. Since we speak Spanish with Misha, this allowed us to quickly establish contact, which turned out to be a whole set of valuable tips.

So, Mario discouraged me from ordering sardines in a restaurant: “We certainly have sardines, but they are frozen. Remember, in Madeira, all sardines are imported. "

But tuna on Madeira is caught in coastal waters, which we were able to fully appreciate. At the Mercado dos Lavradores market, the freshest tuna meat can be bought every day, except Sunday, when the market is closed and the fishermen do not go to sea, in the morning until 15.00.

Buying tuna is an independent pleasure, especially if you are not in a hurry, and look at how the Portuguese themselves do it. In other countries, so evaluate and choose a car. The Portuguese mistress knows exactly what part of the fish she needs and how she will cut for a particular dish. After a brief but thoughtful explanation with the seller, the latter takes up the sharp curve of the machete, and with deft short movements cuts off the necessary parts from the tuna carcass.

I was going to fry tuna in a pan in the Japanese manner, so I needed two, if I may say so, sausages of tuna meat, which were cut out of bright red flesh of fish before my eyes.

It was lunchtime. In Portugal, lunch is taken very seriously, and if you do not have time to eat between one and two hours, difficulties may arise. “Can we put fish aside for a couple of hours?” - we ask. “Why,” says the seller, “I'll postpone.” “Maybe put it on the ice?” I ask. “Don't worry, the fish is so fresh that it will wait for you without any ice,” replies and defiantly puts our piece under the counter, thus closing the discussion.

In general, that evening we gave ourselves a small feast in the apartment hotel. For garnish, we bought several fruits of different varieties of passion fruit and green beans (the latter even turned out to be superfluous).

Ingredients:

• 500 gr. fresh tuna;
• ground black pepper;
• cooking oil for frying;
• 1 tsp butter.

For the sauce:

• 2 tbsp. orange juice;
• 2 tbsp. olive oil;
• 2 tbsp. soy sauce.

Cooking fried tuna is very simple.

Cut tuna fish into pieces 4 cm wide and 3.5 cm high. The length of the piece is 10 cm.

About the nutritional value of tuna is known for a long time. This fish from the mackerel family contains a complete set of vitamins, minerals and fatty acids necessary for the proper functioning of the brain and the prevention of tumors. The protein content in tuna is higher than in other fish.

In appearance and taste, the fish resembles meat, and thanks to a large amount of muscle tissue, a very tasty steak with photos and step-by-step cooking is offered in our article. Here we will present the original versions from Jamie Oliver and Julia Vysotskaya.

The secrets of cooking tuna steaks

The following secrets will help you prepare a delicious tuna steak:

1. The quality of the prepared dish depends largely on the freshness of the fish. The steak should have a bright pink uniform color. Brown spots on fish may indicate that they are not fresh enough.
2. To make the tuna juicier, it is recommended to marinate the steak before cooking. For the marinade, you can use soy sauce, olive or sesame oil, orange juice, honey, ginger, lemon juice and any spices.
3. For marinating tuna you need from 30 minutes to 2 hours of time. The longer the fish is pickled, the juicier it is.
4. The optimum thickness of the steak is 2.5-3 cm. So the fish will retain its juiciness and it will not turn out dry. Light pink inside the steak and light brown around the edges - that’s how a perfectly prepared tuna steak should look. Fish recipes are designed to preserve its juiciness and emphasize the taste. Their best options are presented below.

Baked tuna (steaks): cooking recipes with photos

In fish baked in the oven, the maximum amount of vitamins and trace elements is preserved. That is why it is recommended to cook tuna in this way. The recipes in the oven (thanks to them, any novice hostess can please the family) describe in detail the whole process from the moment of pickling to direct cooking. Below are three such recipes.

1. To prepare the next dish you will need 4 fresh steaks of optimal thickness. To begin with, a marinade of honey and lemon juice, soy sauce (3 tablespoons) and pepper is prepared in a deep plate. Thanks to soy sauce, no salt is added to the marinade. Steaks are laid out in a form in one layer, filled with marinade and covered with a lid for 20 minutes. Then the fish laid out on the foil, watered with marinade and sealed. The cooking time in the oven, preheated to 180 degrees, is 15 minutes in closed foil and another 10 minutes after printing the sheet.
2. Always juicy and tender is obtained tuna, cooked in the oven in foil. According to the recipe, steaks are dried with a paper towel, rubbed with a mixture of salt and pepper and spread on a sheet of foil greased with vegetable oil. Before baking, steaks are sprinkled with lemon juice. After that, each sheet of foil should be tightly sealed and put the workpiece on a baking sheet, pre-pouring some water on it. Tuna in foil will be cooked in the oven for about 30 minutes at 180 degrees.
3. Tuna steaks (800 g) are rubbed with a mixture of salt, pepper and (1/2 tsp) and laid out in a baking dish. Top steaks sprinkle with chopped garlic (3 cloves) and pour vegetable oil (120 ml). Then the form is covered with a lid (or foil) and sent to an oven heated to 180 degrees for 10 minutes. Then the steaks turn over to the other side and continue to bake for another 10 minutes.

Grilled steak

For grilling, 4 dried steaks weighing 180 g each and 2 cm thick are rubbed with a clove of crushed garlic and salt. In a separate bowl, mix fresh basil, leek (1/4 cup), black and hot peppers. Then the grill is greased with vegetable oil and each tuna steak is laid out alternately on it. Grilled recipes suggest quick cooking of fish, as in a frying pan, no more than 2.5 minutes from one and the other side. Otherwise, if the tuna is overexposed on fire, the steak may become too dry.

Ready fish to shift on a plate. Beat cream (1/4 cup), mix with mayonnaise and greens with pepper. Pour the steaks over the sauce and serve.

Tuna steak in a pan: a recipe with sesame

Tuna in a frying pan may turn out to be no less juicy if you cook it in a dense breading of sesame seeds. Tuna steak, which recipes for cooking include roasting fish in a pan, should be marinated without fail before cooking for at least 30 minutes.

For marinating, dried steaks (500 g) are poured with a mixture of rice vinegar, soy sauce (3 tablespoons) and sesame oil (1 tablespoon). After half an hour, they must be removed from the marinade, dried, roll in breading from sesame seeds on both sides and fry in a mixture of olive and sesame oils (2 tbsp) for a couple of minutes on one and the other side. Ready-made tuna should retain a bright pink color inside and become light outside.

Jamie Oliver's Tuna Steak

Famous English chef Jamie Oliver offers to cook tuna steak in a pan (plain or grill). Before frying, the author of the recipe rubs a 2 cm thick fish with a spicy mixture consisting of a pinch of salt and pepper, coriander (1 tsp), fennel (1/2 tsp). All spices are carefully ground in a mortar and rubbed into tuna steak.

Recipes for cooking fish in a grill pan do not involve grilling steak in oil. The tuna is simply sprinkled with olive oil on both sides, and the surface of the pan itself must be well hot and dry. The steak is fried in a pan for 1.5 minutes on both sides, put on the plate, once again sprinkled with butter and lemon juice. After that, tuna can be served.

Steak from Julia Vysotskaya

Julia Vysotskaya prepares a tuna steak on a pillow of beans and In the process of cooking, she boils the beans (200 g) in the first place, adding a tomato, onion and celery stem to the water. Then the water is drained and the vegetables are thrown away. Next is preparing a pesto sauce of roasted pine nuts (handful), lemon juice (1/2 pc.), Finely grated parmesan (50 g), chopped garlic cloves, a bunch of parsley and basil. All ingredients are crushed with olive oil (2 tablespoons) to a uniform consistency.

Also for the dish it is necessary to grill strips of bacon (100 g), then grind them and mix with beans and pesto sauce. At last, the tuna is grilled and laid out on top of a bean pillow with a sauce.

An excellent alternative to meat is fish in any form, for example, tuna fried in a pan. It turns out very tasty, especially if it is marinated in advance in lemon juice, herbs and spices. Eating a fish is better right away while it is hot: when it is cold, the fish becomes drier. By the way, if you are too lazy to fry fish (after all, this is time, oil splashes), you can put tuna slices on a baking sheet covered with foil and bake in the oven.

Ingredients

• 300 g tuna
• 1 tsp salt (no slides)
• 3 tsp. lemon juice
• 1/2 tsp ground coriander
• 1/5 tsp dried thyme
• 3 tbsp. l wheat flour
• 3 tbsp. l refined vegetable oil
• greens before serving
• 2-3 slices of lemon before serving

Cooking

  1. Cut a few pieces of frying from a whole fish - they should be neither thin nor thick. The thickness should be about 1.5–2 cm. Pre-tuna should be washed and cleaned, then the entrails should be removed and thoroughly cleaned from the inside. For cutting, to cut fish, and not to tear, it is better to take a sharp knife with a thin blade.

  2. Salt each piece of tuna from two sides, sprinkle with any spices - for example, you can take ground pepper, coriander, paprika.

  3. Now pour the lemon slices over the fish. You can cover the plate with cling film and put it in a cool place for half an hour so that the fish will marinate and become more fragrant.

4. Dip the fish on both sides in flour. Now you can fry the fish.

  5. Heat the oil in a pan, put the fish, fry for 3-4 minutes on low heat.

The first recipe for cooking tuna, which I decided on, was the simplest - fried tuna in a frying pan. It turned out that cooking tuna is very easy! The fish was so delicious that we were ready to eat tuna for breakfast, lunch and dinner with anything and without anything! Personally, my opinion is that the less to conjure over this fish, the tastier it will turn out. Salt, fragrant black pepper, frying oil - and the culinary masterpiece is ready!

At the expense of fresh tuna opinions are different. Someone thinks that this fish is rather dry and needs to be cooked with sauce, for someone the tuna is the most delicious, barely roasted, and someone else can eat raw tuna. We didn’t decide on raw foods, although the fish was the freshest, just a couple of hours from the ocean. I don't like weak roasting fish, so it was decided to simply fry the first tuna in oil with pepper and salt. And so that the fried tuna did not turn out dry, they pre-marinated the tuna steaks in soy marinade. For the first time they decided to make secure - suddenly and the truth is the tuna is not very juicy and it needs a sauce or marinade. I also added a little paprika, but this is not necessary, you can do with ground black pepper.

Tuna fried in a pan - a recipe with photos

• Tuna steaks - 2 pcs;
• ground paprika - 2-3 pinches per steak;
• freshly ground black pepper - 0.5 tsp. on steak;
• sea ​​salt - to taste (I have 2 pinches per steak);
• soy sauce (lightly salted) - 2 tbsp. l on steak;
• refined vegetable oil - 4-5 Art. l (for frying fish).

Salt and pepper tuna steaks with freshly ground black pepper. First sprinkle on one side and rub into the meat, then turn over and also prepare the other side of the steak. Slightly sprinkle with paprika powder (if desired, this is not necessary).

Sprinkle with soy sauce steaks, leave under the film or cover with a lid. Marinated tuna for 10-15 minutes, but you can and longer, for about half an hour to keep. Just during this time, you will be able to chop a vegetable salad or prepare a side dish for tuna - boil rice or potatoes (for our taste it is better to fry).

Before frying the fish carcass cut I fasten with toothpicks, this can be seen in the photo. You just need to fix the edges of the fish steak so that you get a rounded piece. If you do not do this, the taste of the tuna will not get worse, but the fish will open up, turn around and turn out not very neat. Heat the vegetable oil in the pan. Put tuna steaks in hot oil. Fry for about 3-4 minutes on one side, it all depends on the desired degree of fish frying. Use a spatula or two forks to pry, turn them over and fry on the other side until ready. You can fry for a minute or two, then turn off the heat and cover the pan with a lid. Tuna reach readiness.

Serve tuna fried in a pan should be immediately, as fry the fish (or hold a few minutes under the lid). Garnish for fish, you can choose any - rice, vegetables, potatoes, lentils, vegetable stews and much more.

We have fried tuna in a pan served without a side dish, with fresh tomatoes, herbs and a slice of lime.