Dishes from tuna

Because tuna requires special methods of preparation, and more popular among consumers was canned tuna, which is actively used in the preparation of various dishes, including salads. Tuna - this is one of the few species that do not lose their useful properties for preservation. He will almost no fat and is made with the addition of a minimum amount of salt to enhance flavor.

The French call it 'sea veal' because of uncharacteristic taste for fish, and this has brought the quality of tuna especially popular and has resulted in 'tuna boom. " Tuna is widely used in European cuisine, and Japanese cuisine, too, can not do without it. There are many options for gastronomic use.

Tuna cooked many dishes: roast on a wire rack, bake and added to cakes, stewed, boiled, with vegetables, added to salads. For example, the typical Tunisian salad - it's tuna, chopped lemon, tomatoes and cucumbers with dressing of olive oil, vinegar and spices. Tuna has all the beneficial properties of fish and, moreover, is considered a perfect natural sources of vitamin D and calcium. Regular consumption of fish reduces triglycerides and increases good cholesterol.

In butter, fry the chopped onions until golden color, add chopped vegetables and water. After 20 minutes put the tuna, pour a few art. liters of milk, salt and pepper, add the flour, remaining milk, diluted, and continue to cook until done. Before serving sprinkle with parsley.

Fish with salt, roll in flour and fry in hot oil on both strontium. Put the chopped onion, fry a little bit (up to yellowing onion), put the peeled and chopped tomatoes. Add salt, pepper and simmer until the liquid is still not half boil. Then sprinkle with flour, pour the wine and the same amount of water to the sauce simmer for about 15 minutes, put the basil. Separately, fry in vegetable oil, peeled, washed and sliced ​​mushrooms, salt and pepper and simmer until cooked mushrooms and liquid evaporation. Put the fish on a dish, put the mushrooms around it, all pour red sauce and sprinkle with parsley. Serve with mashed potato into which stir a tablespoon of grated cheese (parmesan).

Slices of tuna put into boiling water for 1.5 hours, replacing it every 30 minutes. Finely chop the garlic, onion, celery, carrots, parsley, put on fire with vegetable and 15 g of butter, and when will the contents of a golden color, add a half cup of water, a little put out. Put the fish slices, remaining butter, add salt and bring to a boil. Drizzle with lemon juice.