Stuffed With Tuna For Tasty Recipes
We usually use the tuna filling when we want to prepare a quick, healthy and nutritious meal. Although we often use canned tuna to make our job easier, fresh tuna can also be used.
In the second case, we must keep in mind that, although the preparation time will not be very long, it will never be as fast as opening a can.
Tuna meat is very popular because it has a delicate flavor and texture, which is easily combined with various ingredients. However, the consistency will vary depending on the type of preparation.
The best thing to prepare the tuna filling is to opt for fresh fish, rather than the preserved product, since the nutritional contribution is different (especially as regards the quality of the proteins).
What do we know about tuna?
Tuna is a saltwater predatory fish whose physical characteristics give it great speed. It is an animal that swims over long distances and, thanks to the rapidity of its movements, develops very particular muscles and fat. This makes its meat highly sought after as a basic ingredient for preparing a wide variety of dishes.
Unlike most other fish, tuna is a warm-blooded fish that can withstand even very cold temperatures, up to 8 ° C. For this reason, it lives in both temperate and tropical waters.
What does tuna meat offer us from a nutritional point of view? Of course, it not only provides protein, but also other nutrients such as sodium, calcium, potassium, zinc, phosphorus, iron, folic acid, omega-3s, vitamins (A, B, D and E) and healthy fats.
It must be emphasized that these organoleptic characteristics derive from the diet of the animal in its marine life. In fact, tuna feeds on crustaceans and other smaller fish.
2 recipes with tuna filling
The tuna filling consists of a mixture of canned or natural tuna to which various ingredients are added.
Below we present two recipes with tuna filling. Find out how to prepare them in an easy way to enjoy a delicious dish.
1. Pisillo, a Venezuelan recipe
Ingredients (for 2 people)
- Water (to taste)
- ½ onion
- 2 cloves of garlic
- A pinch of paprika
- 1 steak of fresh tuna (250 g)
- ½ pepper cut into squares
- 1 tablespoon of soy sauce (15 ml)
- 1 tablespoon of vegetable oil (15 g)
- Seasonings: salt, thyme, rosemary, bay leaf.
Preparation
- Heat the water in a saucepan. When it reaches the boiling point, add the tuna steak and cook for 3 to 5 minutes.
- When the fish is cooked, turn off the heat and separate the meat from the broth. Pour the broth into a container and set aside. Allow to cool to room temperature.
- Mash the meat and remove any possible rest of the skin and, of course, the thorns. To put aside.
- Peel and cut the onion into small cubes. Separately, peel and chop the garlic.
- In a pan, heat a tablespoon of vegetable oil (sunflower or olive oil, as you prefer) and add garlic and onion. Saute until all the ingredients are golden.
- Add the crumbled tuna to the pan and season with salt, paprika and soy sauce. Stir with a spoon to blend the flavor well. Next, add the rosemary, a bay leaf and the thyme.
- Cook in a pan for a few minutes and, every now and then, add a little broth. When the broth is finished, turn off the heat.
- We can serve this tuna-based preparation with white rice, fried bananas, cassava, stuffed pasta bundles or simply bread.
Stuffed tomatoes with tuna
Ingredients (for 2 people)
- 1 clove of fresh garlic
- 2 cans of tuna (150 g)
- 1 can of sweet corn (37.5 g)
- 2 hard-boiled eggs
- ¼ cup of mayonnaise (50 g)
- 6 tomatoes for salad
- 2 cans of sliced black olives (100 g)
- Seasonings: salt and black pepper.
Preparation
- Shell the hard-boiled eggs and chop them. Then, mix them with the mayonnaise.
- Drain the canned tuna, corn and olives and add them to the egg and mayonnaise mixture.
- Peel and cut the garlic clove into small pieces. Add the garlic to the tuna filling and mix with a spoon to mix ingredients. Season.
- Wash the tomatoes and cut one end (less than a quarter of the fruit). Through this opening, carefully insert the knife and remove the inside: pulp and seeds. In this way we will have a kind of empty shell.
- With a teaspoon, introduce the filling through the opening. Cover with the tomato ‘hat’ and… that’s it!
Tuna fillings can vary greatly, so we shouldn’t worry too much about falling into monotony.
As always, excesses are harmful. Therefore, it is better to consume tuna only 2 or 3 times a week and preferably fresh. Canned tuna must be left for extraordinary occasions.
