Tuna is a fish of the mackerel family, known for its noble taste and excellent dietary qualities. Tuna is especially widely used in Eastern and Mediterranean cuisine: soups, pates, stews, rolls, salads and many other dishes are made from it.
Tuna with bell pepper sauce
To prepare this dish, you will need the following ingredients:
- 500 g tuna fillet;
- 3 bell peppers;
- 1 head of onion;
- 2 tomatoes;
- 1-2 cloves of garlic;
- ½ glass of dry white wine;
- 3 tbsp. tablespoons of olive oil;
- 1 teaspoon of granulated sugar;
- ground black pepper;
- 1 bay leaf;
- a set of spices for fish;
- salt.
Peel the onions and garlic and cut into small cubes. Remove the skin from the tomatoes. To do this, first immerse them for 1 minute, first in boiling water, and then immediately in ice water. Cut the peeled tomatoes into strips or cubes. Remove the stalks with seeds from the peppers, cut into strips.
In a pan with well-heated vegetable oil, fry the onion and garlic for 1-2 minutes. Add pepper and continue to fry for another 5 minutes, not forgetting to stir.
The dish will turn out to be much tastier and more elegant if you use peppers of different colors: green, red and yellow.
Pour in wine, add tomatoes, bay leaves, sugar and spices. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
Wash the tuna fillet, pat dry with a paper towel and cut into large pieces. Heat the olive oil in a separate skillet and fry the fish in it for 3-4 minutes over medium heat.
Transfer the fish to a skillet with stewed vegetables and simmer for a few minutes, covered with a lid. Serve boiled potatoes or rice as a side dish with tuna.
Tuna stewed with green peas
Required Ingredients:
- 600 g tuna fillet;
- 500 g of green peas;
- 1 head of onion;
- 60 g butter;
- 3 tbsp. tablespoons of tomato paste;
- 1 small bunch of basil;
- 1 bunch of parsley;
- 1 glass of dry white wine;
- ground black pepper;
- salt.
Finely chop the parsley and onion. Melt the butter in a saucepan. Saute the onions and parsley and add fresh or frozen green peas. Pour in wine, salt and pepper. Cover and simmer over medium heat for 15-20 minutes, until the peas are tender.
In France, tuna is often called sea veal.
Wash the fish, pat dry with a paper towel and cut into 4 pieces (150 g each). Place on top of the peas, cover tightly and simmer for about 10 minutes. Then turn the tuna over and simmer for another 5 minutes. Garnish with basil and parsley leaves when serving.
Tuna salad with tomatoes and quail eggs
To prepare a dish, take:
- 1 can of canned tuna in its own juice;
- 8 cherry tomatoes;
- 1 lemon;
- 1 bunch of lettuce;
- 1 cucumber;
- 4 quail eggs;
- 1-2 cloves of garlic;
- parsley.
Drain the liquid from the tuna and break each piece into several pieces with a fork. Tear the lettuce leaves with your hands. Cut the tomatoes into halves. Cut the fresh cucumber into thin slices. Mix all ingredients gently by hand.
Mix the juice from the fish with the juice of ½ lemon and crushed garlic. When serving, pour the sauce over the salad and garnish with parsley sprigs, half boiled quail eggs and lemon slices.
