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Posts Tagged ‘tuna’

Mexicanized rice

Hello,

I really like this recipe because it’s very easy to cook, it’s delicious and it’s a fantastic choice for bring to work in tupper.

Ingredients:

  • Rice (about 125 gr per person)
  • Sliced jalapeños
  • Tuna
  • Tomato sauce
  • Star anise
  • Cardamom

If you don’t see the video click on next link: http://youtu.be/v2tLo-ipqvw

Start heating water with a star anise and about 5 grains of cardamom. When water is boiling add a pinch of salt and the rice, stir to avoid the rice stuck to the bottom and cook for 10 minutes. Take a look at the rice and add a bit of hot water if needed.

On a bowl add the sliced jalapeños, and some tuna taking care to remove oil excess. Add the rice, some tomato sauce, mix well and you’re done.

Mexicanized rice

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY

Tuna over bed of caramelized onion

February 12, 2014 1 comment

Hello,

While on the macrocasting for the second edition of MasterChef in Spain I saw this recipe from another contestant, and I could not help ask him the recipe I bring to you today. That’s very easy to do and it’s delicious, unless you don’t like fish near raw.

Ingredients:

  • Tuna
  • Onion
  • Teriyaki sauce
  • Sugar
  • Ginger

As long as tuna will be for a small period of time cooking, to avoid anisakis you can froze tuna about 48 hours and get out of freezer 8 hours before preparing the recipe. Prepare a sauce to marinate the tuna with teriyaki sauce, salt, ground pepper, and grated ginger, mix well and keep the tuna 20 minutes on each side.

To prepare the caramelized onion, cut one onion onto strips, add olive oil in a pan and the onion and some salt. Keep stirring all the time until the onion start to turn golden, then add a bit of sugar and some drops of teriyaki sauce. Keep stirring until the liquid is evaporated.

To cook the tuna, use a griddle very hot, add a bit of sesame oil and cook the tuna about 30 seconds on each side. Place the tuna over the caramelized onion and enjoy.

Tuna over bed of caramelized onion

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Tuna cake

Hello,

This is a recipe suitable to use as an appetizer for a picnic journey or to bring to work on a tupper.

Ingredients:

  • Tuna
  • Muscles
  • Eggs
  • Surimi
  • Tomato sauce
  • Mayonnaise
  • Soy sauce

If you want to use your own mayonnaise on a blender cup add one egg, a few drops of vinegar or lemon juice, a pinch of salt and sunflower oil. With a hand mixer start to mix with the blades at the bottom, after 10 seconds start moving the mixer up and down and add more sunflower oil very slowly without stopping the up and down move.

On a blender cup start to add the ingredients: surimi, about 160 gr of preserved tuna, preserved muscles, 3 tablespoons of tomato sauce, 3 tablespoons of mayonnaise,  a bit of soy sauce, 2 whisked eggs, salt and pepper. Mix well.

Put the mix on a mold and bake in the oven at 350ºF (180º F) for 30 minutes.

Tuna cake

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Tuna tartar

Hi,

This is a very suitable recipe for summer as there is no need of heat to prepare it. This is a great advantage not only for eating but also for cooking, your kitchen  could be a sort of nightmare on those hot summer days.

Ingredients (for 2 people)

  • 400 gr tuna
  • 1 onion or spring onion
  • 1 lemon
  • 1 tomato
  • 1 avocado
  • Soy sauce
  • Ginger

Start cutting the tuna in small cubes. Tuna will be cooked in the lemon juice instead of in fire. Chop an onion or spring onion. Grate a tomate, cut first it in half, and then grate until you get only with the skin. Finally chop and avocado, to do it, cut in half the avocado, separe 2 parts, nail the knife in the bone to remove it, and separe the pulp from the skin using a small spoon. It is important to chop the avocado at the end, to prevent it to be exposed to air too much time otherwise it will rust.

In a bowl add the tuna, chopped onion, choped avocado, juice of one lemon, half of grated tomato, 2 tablespoons of soy sauce, a bit of salt and optionally some grated ginger. Mix well, cover it with transparent film and let rest in the fridge for at least one hour.

Remove from fridge 20 to 30 minutes before serving.

Tuna tartar

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Pizza

Hello,

I really love pizza, without any kind of doubt it deserves to be in a top list of food inventions, it’s kinda those recipes you will eat each day, and probably you will need long time to hate it :). For this pizza I made a dough which is very similar to bread, it give pizza a stunning looking and also great taste. Regarding the ingredients, I’ve used just a small set, so just use your imagination and/or preferences to cook pizza.

Ingredients:

  • 300 gr flour
  • 50 gr olive oil
  • 2-3 gr dry baker’s yeast
  • Crushed tomatoes
  • Tunna
  • Mozzarella cheese
  • 6 olives
  • Oregano

Let’s start making the dough, in a bowl put 300 gr of flour and 2-3 gr of dry baker’s yeast, mix well with your hands. Add a coffeespoon  of salt and like one tablespoon of oregano, mix again with your hands. Add 50 gr of olive oil, and 150 gr of water, better it is warm. Mix well with a wooden spoon until the dough is formed, then knead with your hands first on the bowl, and after a while spread a bit of flour in the table and continue kneading on the table for at least 5 to 6 minutes until dough becomes very elastic and not sticky. Make a ball with the dough,  spread some flour in the bowl, and keep the dough in the bowl covered with a  cloth resting for at least one hour.

After one hour you can see how the dough increased it volume several times. Knead it for a while and start to give it the shape smashing the dough with your hands , slowly but constantly.

Place the dough over the oven tray and with your fingers extend the edges to give the pizza a circular shape. Let rest the dough 20-30 minutes.  Smash again the dough and extend with your fingers.

Spread tomato sauce over the dough, and then spread grated mozarella cheese (or any other kind of cheese, at your choice). As said before this is a really basic pizza, I added tuna and olives and finally covered with more mozarella cheese, but just use your favourite ingredients instead these ones :).

Cook in the oven at 390ºF (200º C) for about 20 minutes, and your pizza is ready.

pizza

Music in the video (Airport Lounge) is owned by Kevin MacLeod (http://incompetech.com) who distributes it under CC-BY license.

Tuna escabeche

Hello!

On our Spanish blog a reader suggested us to publish some recipe using escabeche. Escabeche is a technique to cook food in order to preserve them, it is very typical to find canned sea food or fish preserved in escabeche, in Spain perhaps the most easy to find are the muscles. I liked very much the result of this recipe, it is really superb on a sandwich bit some cheese.

Ingredients:

  • 1 Kg tuna without skin and without spines
  • ½ lt olive oil
  • ¼ lt white vinegar
  • ¼ lt white wine
  • 3 garlic cloves
  • 20 peppercorns
  • Some bay leaves
  • 1 sweet paprika tablespoon

Add in a pot ½ litre of olive oil, ¼ litre of white vinegar, ¼ litre of white wine, about 20 peppercorns, some bay leaves, 3 garlic cloves and a tablespoon of sweet paprika, mix it until well combined. Add the tuna without skin and with out spines, and make sure it is well submerged.

Set the fire on at minimum level, and cook for 20 minutes. In 20 minutes it will be cooked rare, cook about 30 minutes if you prefer more done. Let rest for some hours until getting ambient temperature, then put in the fridge like one night. Take off the fridge 15 minutes before eating, it is really great in a sandwich with cheese. You can have it in the fridge for some days, the escabeche sauce will preserve the tuna.

Music on the video (Airport Lounge) is composed by Kevin MacLeod (incompetech.com)

 Tuna escabeche

Tuna and feta rolls

Hello!

I was thinking about preparing a very typical recipe: chorizos a la sidra, but as long as I want to keep my weight I decided to go for a lighter recipe, and then suddenly I think about these rolls stuffed with tuna and feta cheese. The contrast between the crispy exterior and creamy interior is really nice, but just when you finish to cook them. If you eat them at next day they won’t be crispy, but will be a good choice for example for a picnic.

Ingredients:

  • 400 gr of tuna without skin and without spines
  • Feta cheese
  • 2 carrots
  • 1 onion
  • Phylo pastry
  • Soy sauce

Start cutting tuna on to stripes, tuna should be without skin and without spines. Then cut in half the stripes they should be about 3 cms. Grate 2 carrots. Cut 1 onion into strips.

Put a bit of olive oil in a pan. When oil is hot add the onion, tuna and carrots. Stir frequently and cook for about 4 – 5 minutes. There is no need to add salt, as long as soy sauce and feta cheese will add salty flavor enough. After that add soy sauce stir and cook for one or two minutes more.

Extend the phylo pastry and add a bit of tuna on it, place a piece of feta cheese on top of it. Then fold the sides of phylo pastry and roll. Cook the rolls on the oven at 350ºF (180º C) for about 20 to 25 minutes, until they turn gold. Be careful and let them get cold for 10 minutes or more, unless you want to burn your mouth.

Music on the videos (Airport Lounge) was compose by Kevin MacLeod (http://incompetech.com)

tuna and feta rolls

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