Tuna tastes very much like mackerel and contains a large amount of nutrients. In stores, it is most often sold in the form of fillets or steaks. Fresh tuna can be used to prepare various exotic dishes according to recipes from European cuisine.
It is necessary
-
- For the first recipe:
- fish steaks;
- garlic;
- mint;
- parsley;
- lemon juice;
- red wine vinegar;
- olive oil;
- vegetable oil;
- salt;
- pepper.
- For the second recipe:
- tuna fillet;
- lime;
- ground red pepper;
- salt;
- chilli;
- Red onion.
- For the third recipe:
- tuna fillet;
- soy sauce;
- honey;
- balsamic vinegar;
- dijon mustard;
- avocado;
- tomatoes;
- Frize salad;
- quail eggs;
- Red caviar.
Instructions
Step 1
Surprise guests by preparing fresh tuna with mint sauce. Start by making the sauce. Peel and coarsely chop 2 garlic cloves. Chop 50 grams of mint and the same amount of parsley.
Step 2
Combine the herbs with the garlic and puree with a blender. Add 3 tablespoons lemon juice and 1 tablespoon red wine vinegar. Pour 50 grams of olive oil into the puree and mix all the ingredients thoroughly.
Step 3
Take 6 fish steaks, season with salt and pepper. Heat a large skillet over high heat and add 4 tablespoons of vegetable oil. Fry the steaks for 3 minutes on each side over medium heat. Put the cooked fish on a dish and pour over the mint sauce.
Step 4
Make a savory soup with fresh tuna. Pour 700 grams of water into a saucepan, bring to a boil and lower 400 grams of coarsely chopped tuna. Cook the broth over low heat for 15 minutes. Skim the foam from time to time.
Step 5
Add the juice of half a lime to a saucepan, season with red pepper and salt to taste, add 1 gram of chili and mix everything well. Cook over low heat for another 7 minutes. Then pour the soup into bowls, sprinkle with red onions and small pieces of lime.
Step 6
Make a raw tuna salad. To prepare the dressing, mix in a separate bowl 150 grams of soy sauce, 50 grams of honey, 50 grams of balsamic vinegar and the same amount of Dijon mustard.
Step 7
Take 200 grams of fish fillet and 150 grams of avocado. Scald 3 small tomatoes with boiling water, peel them off and remove the seeds. Cut tuna, avocado and tomatoes into cubes and arrange in layers in a serving salad bowl, covering each layer with dressing. Decorate the dish with two leaves of frisee salad, half a boiled quail egg, in the middle of which, instead of the yolk, is embedded red caviar.
