Tuna: benefits and harm to the human body

Tuna is considered one of the most popular marine inhabitants. Dishes from this delicious fish occupy a central place not only in Japanese national cuisine. Culinary experts from almost all countries of the world love to cook delicacies from the most tender tuna meat. Unfortunately, the popularity of this representative of mackerel fish was not reflected in the best way: ecologists are sounding the alarm about a noticeable reduction in the tuna population. Indeed, only in America in the total volume of the entire fish processing industry, tuna species account for almost 50%. For this reason, today around the world measures are being taken to restore the abundance of this valuable commercial fish. This factor explains the high cost of tuna, although it can still be freely purchased in fresh and canned form.

Tuna fish is very good for human health. Therefore, it is an integral part of many dietary programs. But in order to properly use a valuable product, it would not be superfluous to get to know tuna better, to learn the features of this extraordinary representative of marine fauna.

What does tuna look like and where is it found?

It is known for certain that Japanese fishermen were actively engaged in tuna fishery 5 thousand years ago. This fact is confirmed by numerous historical documents. For the impressive size of the body and the taste of tuna atypical for fish, people often call it “sea calf”.

Fish features

Tuna belongs to the family of mackerel fish, which demonstrate high speed when moving. There have been cases when this giant fish overcame a distance of over 90 km in an hour. Due to the high physical activity in the muscle tissue, a huge amount of the substance myoglobin is formed, which gives the meat product an uncharacteristic color for fish meat. But, in addition to speed records, tuna became famous for its enormous size: there is a known case when fishermen caught an individual more than 4.5 m long and weighing about 700 kg, which is comparable to the mass of a small car.

The tuna circulatory system is very developed, which distinguishes it from other popular species of marine fish. In principle, the entire blood vessel network is an autonomous temperature controller. Another feature is that the tuna is forced to be in constant motion, because a decrease in speed, like a complete stop, threatens with serious violations of the respiratory functions.

External signs

The body of the tuna has an elongated spindle-like shape. A large head and a large mouth contrast with small eyes. The body color on the back is blue, and the side surfaces have a greenish tint with specks of light spots. Particularly noteworthy is the scale, which in the front of the body is so strong that it looks more like an armored shell. But such a cover reliably protects the marine life from all sorts of troubles.

Nutrition

Tuna are gourmet by nature. Small fish and cephalopods make up their daily diet.Even being very hungry, tuna will not eat carrion. Therefore, the Japanese argue that in the meat of this fish there are never parasites. Residents of the Land of the Rising Sun use delicious meat in its raw form.

Habitat

Tuna loves to travel, and its migration path is not limited to a specific area. This commercial fish is found in all oceanic waters, except for the Arctic Ocean basin. This marine creature easily overcomes thousands of nautical miles. Today, more than seven dozen countries are engaged in the extraction of valuable fish, including the United States, Spain, Russia and Japan.

Lifestyle

Tuna are not prone to loneliness, they prefer a flocking lifestyle. Representatives of this species feel great in the warm waters of the Atlantic even away from their native shores, but can go into the depths of the sea depths. Tuna reproduce by laying eggs. Moreover, in this area they also set records, because for one litter the female lays up to 10 million eggs.

Kinds

The genus of tuna fish has several dozen subspecies, among which there are individuals of large sizes and small specimens. Each individual species differs not only in external features and dimensions, but also in gastronomic features, in particular in composition and calorie content. But among the fish diversity, seven main species can be distinguished, which are the goal of industrial production. In this list:

1. Bluefin (ordinary) tuna. Representatives of this species are distinguished by a bluish-black body color with silver longitudinal stripes. Individuals of this particular species are remarkable for their gigantic dimensions. Common tuna migrates over long distances, likes to settle in waters, where a temperate and tropical climate prevails, but sometimes it occurs in cool zones. The meat of this type of fish is used in cooking for cooking steaks, rolls and sashimi.
2. White tuna is often called long-finned. Adult individuals reach a length of up to 1.3 m, and the weight of the largest specimens is up to 45 kg. He has a white abdomen with a silver tint, the back is painted in dark blue. The habitat of representatives of this species is the Mediterranean Sea, Atlantic, Pacific Ocean. Basically, the fish goes for the preparation of canned food.
3. Yellowfin tuna has a bright hull: blue stripes are noticeable on both sides on a yellowish background. It is found mainly in the Atlantic Ocean. Since the population of this species has declined sharply, fishing today is limited. In cooking and the food industry, yellowfin tuna is most often used.
4. Small Atlantic tuna prefers warm waters. But, despite the multilingual name, individuals of this species reach a length of more than 1 m. Low-fat bright red meat of small tuna is more suitable for canning.
5. The big-eyed tuna is in many ways similar to its yellow-feathered fellow, but it has a lot more eyes. It lives mainly in the waters of the subtropics and tropics. It reaches a length of 2 m or more, and weight can be over 200 kg. It is mainly used for frying, baking, cooking on charcoal.
6. Bonito tuna does not have impressive parameters: its height is not more than 90 cm, and its mass is about 23 kg. Habitat - tropics and subtropics. Bonito is widely used in Japanese cuisine to prepare a number of national dishes, but dried bonito shavings are especially famous.
7. Mackerel tuna is also considered one of the most common species. Its main distinguishing feature is the presence on the back of a large fin with spikes. The back is painted a silver-blue hue, and against the main background, wave-like dark lines are clearly defined. The abdomen is white. Ideal for canning and preparing various dishes.

Composition and calorie content

The meat of tuna fish is saturated with a mass of useful components, which justifies the huge demand for this marine life.Of particular value are omega fatty polyunsaturated acids, which have a beneficial effect on the condition of the skin and hair. These complex compounds activate brain activity, improve heart function, strengthen the structure of blood vessels. Also, tuna fish is rich in the content of the following, no less useful substances:

1. Retinol or Vitamin A. This element is a powerful natural antioxidant. Its main function is to provide reliable protection to the immune system. Vitamin A is also very beneficial for eye health, stimulates regeneration processes.
2. The complex of B vitamins supports metabolic processes, improves the state of the nervous system and metabolism. The psychoemotional state of a person and his ability to withstand stress directly depend on the level of substances in this group. A deficiency of these vitamins is fraught with serious mental disorders and the development of multiple sclerosis.
3. Tocopherol, better known as vitamin E, inhibits the aging process of the skin, showing antioxidant activity. This element also affects the reproductive abilities of both sexes, blood coagulation and vascular patency, expanding their lumen.
4. Calciferol is also vitamin D. In fact, it is a complex of substances necessary for the full functioning of many organs and systems. The lack of this element negatively affects the condition of the bone and muscle system, intestines and kidneys. Not so long ago, scientists proved that the cause of some types of oncology may be a deficiency of calciferol in the body. Therefore, the meat of tuna fish can become a natural source of this necessary element.
5. Amino acids are present in large quantities in the muscle mass of tuna. The usefulness of these chemical compounds can hardly be overestimated, since they provide cleansing of the body of free radicals, strengthen the structure of bone tissues, muscles and tendons, have a pronounced antibacterial effect.
6. Minerals According to the content of macro- and microelements, tuna is many times superior to many marine inhabitants. His meat contains phosphorus, zinc, calcium, sulfur. There is cobalt in the composition - an element without which a regular process of cell renewal is impossible. Cobalt stimulates the synthesis process and slows down the manifestation of age-related changes. Its disadvantage negatively affects the work of the endocrine system. Equally important for normal health is chrome. This element destroys "bad" cholesterol, but protects the integrity of DNA.
7. Fatty acids are another group of substances that are very important for human life. They resist the development of cancer and Alzheimer's disease, which in old age leads to disastrous consequences. Fatty acids stimulate the synthesis of serotonin - a substance that is not accidentally called the "hormone of happiness."

In addition to these components, tuna meat contains a lot of protein (up to 30%), which is of great value for the diet of sick people and athletes. In tuna fish there is practically no fat, carbohydrates are completely absent. Therefore, the product has a low energy intensity indicator - about 140 kcal in a 100-gram serving. This means that tuna dishes are ideal for the diet of people who want to normalize their weight.

Important! The calorie content of canned tuna due to the oil content in the marinade is about 200 units. But if the fish is preserved in its own juice, the energy value is much lower than that of fresh - about 110 kcal. These two important points must be taken into account when drawing up the diet.

What is the benefit of tuna?

General benefit

The unique, well-balanced composition of tuna fish makes it an extremely useful food for people of all ages and gender. The presence in the daily menu of dishes from this noble fish as a whole has a beneficial effect on the work of all organs and systems.To verify this, it is enough to list the main effects that this representative of the mackerel family provides in the diet:

• reduces the risk of developing atherosclerosis;
• strengthens the immune resource;
• positively affects the functioning of the musculoskeletal system;
• improves the throughput of the great vessels;
• lowers the concentration of bad cholesterol;
• approximately 2 times reduces the risk of developing hypertension and heart disease;
• normalizes the course of metabolic processes;
• has a positive effect on the reproductive system;
• inhibits the aging process;
• stimulates the regeneration of damaged tissues;
• helps to cope with the consequences of depressive states;
• has a pronounced anticarcinogenic effect;
• cleanses the body of toxins and toxic compounds.

To this we can add that regular consumption of tuna is an excellent prophylactic against arthrosis, arthritis, various visual impairments and a number of other common diseases.

Good to know! The presence of tuna dishes in the diet will become a powerful stimulant for the development of antibodies by the immune system that interfere with the development of allergic manifestations.

For women

Absolutely all the representatives of the beautiful half of humanity, regardless of age and social status, strive to look attractive. Significant help in preserving youth and beauty can be provided to them by a diet in which there is a place for tuna. The excellent antioxidant abilities of the meat of this marine creature will protect skin cells and other tissues from the damaging effects of age. High nutritional value of the product in combination with a low calorie index will help to maintain a slender shape.

We should not forget about such a delicate side of life as sexual activity and the woman’s ability to conceive. The content of vitamins E and A in tuna fish supports the fertility and reproductive capabilities of women. It is especially useful for women to eat this fish during menopause.

For men

Representatives of the stronger sex should also pay close attention to tuna. Dishes from this valuable fish must be present in the diet of men who lead an active lifestyle. In the menu of athletes, tuna should give pride of place to the main product, since a high protein content will provide muscle growth. Moreover, the protein included in the composition is easily absorbed by the body. True, it is recommended to eat fish dishes in this case not after training, but one and a half hours before them. Such a food regimen will help to cope with severe physical exertion in the workplace and maintain a normal potency even in adulthood.

Given the fact that tuna is able to prevent the development of oncology, men need to eat meat of this fish regularly, especially in old age. Nutritionists advise to cook tuna for a couple or boil. But it is also not worth it to get involved in dishes from this expensive fish. It is enough to include such delicacies in the menu twice a week to always have a source of vitamins and nutrients.

During pregnancy

The beneficial properties of tuna are not in doubt. But expectant mothers should not introduce the nutritious meat of this sea fish into their diet, although nutritionists do not give categorical prohibitions on this matter. The restrictions for pregnant women, as well as for lactating women, are related to the fact that heavy metals accumulate in tuna meat, which is unsafe. It is also undesirable during the period of gestation to eat protein-rich foods, as this can cause impaired renal function.

When breastfeeding

Although tuna fish is a diet food product, nursing mothers should not get carried away with dishes from this delicious fish, but it’s better to give up eating them for a while. The fact is that the presence of a large amount of protein can cause an allergic reaction and digestive upsets in a child.There is also a risk, along with a delicious dish, to get a “portion” of toxic products in the form of heavy metals. Note: the concentration of elements unsafe for health is especially high in older individuals.

For kids

Nutritionists do not recommend including tuna meat in the diet of children in the first three years of life, which is explained by the potential threat due to the possible content of mercury elements in the product. In the fourth year of life, a child can be given boiled tuna or steamed dishes. But you must strictly adhere to acceptable consumption standards.

With a competent approach, tuna fish will only contribute to the harmonious development of the baby, and the high content of protein in the product will completely cover the needs of the child's body for essential amino acids. The ideal ratio of phosphorus, vitamin D, iodine and calcium will contribute to the normal growth of the child and his intellectual development.

When losing weight

Since tuna is considered a high-protein product, dishes from this fish should be included in the diet complex for people with weight problems. It is better to give preference to fresh meat or canned fish in your own juice, since it is in this form that tuna has low calorie values. Attractive for losing weight and a complete lack of carbohydrates, as well as a low percentage of fat. Practice shows that a diet in which tuna is a basic product helps to lose weight in a week up to 5 kg only by increasing metabolism. But such a diet will help preserve muscle mass, and also provide the body with the necessary set of vitamin and other useful elements.

As can be seen from the listed advantages, tuna is that unique product that provides maximum benefit to the body of people of different ages. Therefore, nutritionists recommend it to patients with impaired carbohydrate and lipid metabolism, as well as the elderly. After all, it is at an advanced age that atherosclerosis progresses, serious deviations in the work of the heart and blood vessels appear. In the absence of contraindications, older people can consume dietary tuna fish up to 5 times a week. It is advisable to cook food from the loin portion of the fish, but the liver and caviar are no less healthy. In gastronomic terms, all types of tuna are of equal nutritional and beneficial properties.

Interesting fact! Scientists have proven that tuna fish can provide athletes with the necessary amount of energy. Therefore, the regular use of this fish by athletes significantly reduces the recovery period after hard training.

The benefits and harms of canned tuna

Unlike other types of fish, canned tuna meat retains all its beneficial qualities. The high protein content in the canned product is explained by the fact that during heat treatment the muscle tissue is partially dehydrated. When choosing a product, preference should be given to tuna in its own juice, since the calorific value of such a product is even lower than that of fresh meat: the energy capacity indicator varies in the range of 103–110 units. A significant minus of the canned fish product is that during the production process the meat of young and old tuna is mixed. Unscrupulous manufacturers mask the difference in taste characteristics by adding oils.

Rules for choosing canned tuna
To minimize the risks of poisoning by poor-quality products, when choosing canned fish, you need to pay attention to the following criteria:

1. Quality packaging. The jar should not have traces of rust and deformation, not to mention bloating. Sellers have no right to sell such goods.
2. Marking. Usually canned fish are labeled from the inside, but sometimes the designation is applied with indelible paint on the outside. The most reliable is the factory marking on the inner surface of the lid, because it cannot be faked.
3. Information on the label. Indicates product code, manufacturing date. It is best to buy canned food made no more than three months ago.
4. The ratio of liquid and directly tuna meat in a jar. To do this, shake the container well.
5. Composition. In addition to tuna fish, only salt and oil may be present in the product. There should be no chemical additives in the jar.

An important point! Currently, manufacturers of canned fish make a “dolphin friendly” mark on the label, which means that tuna fishing was carried out legally without any technological disruption. This rule was introduced to preserve the dolphin population.

Is it possible to eat tuna with various diseases

The chemical composition of all types of tuna fish, as the nutritional characteristics of their meat, indicate the incredible usefulness for general human health. It is no accident that nutritionists included this fish, unique in all respects, in the list of the safest and most desirable foods for the diet of people with diseases of the liver, heart, kidneys, joints, and digestive system organs.

As already noted above, tuna is recommended for use by athletes and individuals with weight problems. Doctors advise including tuna meat dishes for those who have serious skin diseases, nervous disorders, dysfunctions of the musculoskeletal system, and thyroid problems. In other words, tuna meat fully justifies the title of a universal dietary product. In some diseases, a diet with the inclusion of dishes from this valuable fish is capable of exerting an effect equivalent to a therapeutic effect. Let us consider in more detail several similar cases of application.

With diabetes

Nutritionists believe that diabetics should definitely include tuna meat dishes in their diet. The almost complete absence of carbohydrates makes this product safe, that is, eliminates the risk of an increase in blood sugar concentration. In addition, the content of Omega acids in the product, on the contrary, will help maintain the norm of insulin. The presence of minerals and vitamins will improve the general condition of such patients. Diabetics are even allowed to consume canned tuna in their own juice. In a word, a diet in which there is a place for tuna fish dishes will help increase the activity of diabetics, which as a result will improve the quality of life of such patients.

Helpful advice! It is proved that the effectiveness of tuna fish can be increased if you combine such a diet with the use of a large amount of liquid. It is better to drink pure water and herbal teas.

Important: The glycemic index of tuna is 0 units.

With pancreatitis

The minimum percentage of fat in tuna meat creates favorable conditions for its use by patients with pancreatitis. This product is quickly processed by the digestive system, without creating a load for the pancreas. Boiled fish, like steamed dishes, is easily absorbed by the body, supplying it with the necessary complex of vitamins and mineral components. Useful for pancreatitis tuna fillet paste, light soups. For dietary nutrition, you need to choose fresh medium-sized fish, since the meat of old individuals can do more harm than good.

With gastritis

With gastritis, a properly selected diet is one of the main components of the therapy complex. Therefore, when choosing a grocery basket, you should always pay attention not only to the quality of individual products, but also to their beneficial properties. In this regard, sea fish, and especially tuna, have the right to be considered the ideal dietary product. Since the main sign of gastritis is the defeat by the inflammatory process of the gastric mucous tissues, dishes prepared from the marine delicacy prepared in a gentle way can eliminate inflammation, improving the patient’s general well-being.In addition, the content of omega acids in fish meat will cleanse the body of pathogenic microflora and restore the affected mucous membranes. A set of amino acids and mineral components will strengthen the immune system.

An important point! With exacerbation of gastritis, it is strictly forbidden to eat canned fish. Neglect of this rule can lead to a worsening of the situation and cause such unpleasant side effects as diarrhea, bloating, heartburn.

With gout

Gout is characterized by impaired purine metabolism, as a result of which uric acid salts begin to be deposited in the joints. The disease proceeds against the background of alternating periods of exacerbation and remissions. The therapeutic complex for the treatment of gout, in addition to medications, includes a balanced diet. The nutrition program is designed so that purine-rich foods are completely excluded from the diet.

Since purines are present in most types of fish and seafood, especially during the period of exacerbation, fish dishes are completely removed from the menu. But in the remission stage with gout, the use of low-fat varieties of fish, which include tuna, can bring significant benefits to an exhausted organism. It is recommended to include tuna meat dishes in your daily diet no more than 2-3 times a week. At the same time, the portion weight should not exceed 200-300 g. To cook tuna for diet food with gout should be steamed or baked in the oven. The ideal option for this pathology would be the preparation of fish soup or light fish soup. Dried and dried fish with this disease is prohibited for use.

Harm and contraindications

Despite the unanimous opinion of nutritionists regarding the benefits of tuna fish, there are a number of serious contraindications that should not be neglected. It is strictly forbidden to eat dishes from this fish:

• children under 3 years old;
• pregnant and lactating women;
• people prone to allergic manifestations;
• patients with severe renal dysfunction;
• persons who have identified individual intolerance to this type of seafood.

But even in cases where nothing prevents you from enjoying the excellent taste of tender tuna, you should adhere to the norms of consumption of the product.

Caution with this nutritious product is explained by the fact that heavy metals accumulate in the meat of individuals of "advanced age". The most dangerous element among them is mercury, the ingress of which into the body can lead to catastrophic consequences for health.

How to choose and store

To choose a really high-quality fish, you must be guided by the following rules:

1. When choosing a canned product, give preference to the low-calorie option, that is, tuna in its own juice. When buying steaks, you need to evaluate the appearance of the product: there should be no spots or rainbow stains on the meat.
2. Chilled pieces of fish fillet have a pleasant fresh aroma in which marine accents are easily discerned. Cutting not the first freshness will give a pungent smell of mud.
3. We must not forget about the color peculiarities of tuna fillet: it resembles beef in appearance.
4. When choosing packaged products, you need to carefully study the information content on the label, that is, the date of manufacture of the product and the expiration date.

In principle, these are all the rules for choosing a fresh fish semi-finished product. Since tuna belongs to the category of expensive products, you should not buy this fish for the future. It is enough to calculate the needs for a family according to the formula: a 200-gram serving will satisfy the needs of one adult eater. For children, half of this norm is enough.

Note! The rules for choosing canned tuna are described above. They are no different from the requirements that apply to all fish products.

How to store tuna fish
Shelf life of both frozen and fresh fish products is limited. So, fresh fillet of tuna should be sold within 4 days, and frozen meat can be stored in the freezer for 2 weeks. Of course, it is best to store the product in the refrigerator. But for this process, the tuna fillet must be properly prepared:

1. First, to remove excess moisture, get wet with paper towels.
2. Then identify in a suitable dish. For a small piece of fillet, a regular plate is suitable.
3. On top of a plate with a fish semi-finished product wrap cling film. You can store fish in this form for a day on the bottom shelf of the refrigerator.
4. After opening the cans, open the cans in a glass container with a lid. Store such a product is allowed no more than a day.
5. Unopened canned foods are stored in a cool dark place. The term for the sale is indicated by the manufacturer on the label.

And another very important nuance: thawed fish meat can not be re-frozen, since such a procedure will deprive a valuable product of some useful qualities.

How to properly cut tuna

Of course, acquiring a whole carcass of tuna is an exceptional rarity. But if fate pleased us with such a valuable gift, then you should properly cut the fish so that the meat does not deteriorate. For this:

1. Rinse the carcass thoroughly under running water.
2. Remove the head and gills, then rinse again with water. Then separate the tail.
3. The next cutting step is the removal of entrails. This is a very responsible procedure that must be carried out carefully. Carefully cut the abdomen with a sharp knife in the midline. After removing the entrails, remove the black film, rinse the carcass again.
4. Next remove the ventral fin. To facilitate manipulation, trim the skin on the stomach of the fish on both sides.
5. Exactly the same actions should be done at the location of the dorsal fin, and then removed by gently pulling the end from the tail to the head.
6. If you decide to cook fish without removing the skin, then thoroughly clean the carcass of tuna from the scales.
7. If you need to remove the skin, then it is better to do this on a solid carcass, moving from tail to head, first on one side, then on the other. Typically, the skin is well separated from the meat.
8. The lower part of the abdomen (amuse) is also cut off. By the way, this is a great base for fish soup.
9. Now separate the loin. To this end, make an incision along the spine of the fish carcass.

As a result of simple manipulations, the hostess will have two thick pieces of tuna fillet plus a soup set.

On a note! In the described way, you can cut the carcass of any large fish.

How to cook delicious tuna: recipes

The encyclopedia of world culinary contains a huge number of ways to prepare tasty and nutritious tuna meat dishes. This valuable product can be stewed and boiled, grilled and in an ordinary skillet. Let's take as an example the most popular home cooking options.

In the oven

Stuffed with vegetables, tuna is ideal for diet food. The finished dish has a calorie content of 163 units, but a lot of proteins. To prepare a delicacy delicate in taste, you will need:

• Carcass up to 2 kg in weight.
• Bulb.
• 300 g of carrots.
• 400 g of fresh tomatoes.
• 170 g butter.
• 6 tbsp vegetable oil.
• Salt, spices for fish, bay leaf.

The sequence of culinary actions:

1. First rinse the fish carcass, remove the bones, remove the skin.
2. Cut the meat into slices.
3. Grate carrots and tomatoes, finely chop the onion, separately fry in a pan.
4. Then melt the butter. Combine the resulting mass with one third of the grated carrots.
5. Mix the other part of the carrots and onions with the tomato mass, put the mixture on the fire and bring to a boil. Then salt, introduce spices and a few leaves of laurel.
6. Pass the tuna meat through a meat grinder, add the remaining onions and carrots, slightly add salt.
7. Fill the skin of a fish washed under a stream of water with the resulting minced meat.
8. Pour tomato sauce into a deep container, then put fish there, pour the sauce on top of the workpiece.
9. Bake the dish for exactly one hour at a temperature of 180 ° C.

Stuffed baked tuna in the oven can be given to children. The dish is very tasty and satisfying.

In the pan

It is easiest to cook fried tuna in the home kitchen. The composition and calorie content of the dish is slightly different from other methods, except for a slight decrease in protein. For 2 medium steaks you will need:

• 1 tsp salt and as much ground black pepper.
• ¼ tsp cayenne pepper.
• 2 tbsp vegetable (preferably olive) oil.

Cooking Algorithm:

1. Grate tuna fish with spices.
2. Heat oil in a pan, add cayenne pepper. Fry for 5 minutes.
3. Then put the fish fillet in the pan.
4. Fry the meat from 2 sides for about 2 minutes.

Fish meat cooked in such a simple way can be served with potatoes, rice, vegetables.

Grilled

Of course, in terms of calories, grilled tuna steak significantly exceeds baked and boiled fish, but sometimes you can please the household with an original dish. For 500 g of pure fish fillet you will need:

• Juice of half a lemon.
• 0.5 tsp sea ​​salt.
• Peppercorns, coriander, olive oil.

How to cook:

1. Cut thick pieces of fillet into plates no more than 1.5 cm thick.
2. Grind coriander and peppercorns in a mortar.
3. In a separate container, mix the spices with olive oil, add salt.
4. Roll the fillet pieces in the resulting mixture and leave to marinate for half an hour.
5. Then put the fish pieces on the heated grill grate.
6. Fry each side for 5 minutes. Inside the meat should remain soft pink.
7. Serve the finished delicacy with any sauce.

In a slow cooker

Quickly, but without sacrificing taste, you can cook tuna in a slow cooker. For a delicious fish dish you will need:

• 0.7 kg of tuna fillet.
• 3-4 cloves of garlic.
• 3 medium sized tomatoes.
• 3 onion heads.
• 2 bell peppers.
• Spices, salt, juice of one lemon.

Step-by-step cooking process:

1. Salt fish steaks, grate with spices, sprinkle with lemon juice.
2. While the meat is pickled for about 15 minutes, cut into thin slices peppers and tomatoes.
3. Chop the garlic, dice the onions.
4. Pour oil into the multicooker bowl, fry the onion and garlic in it first, then add the vegetables.
5. After 15 minutes, lay the pieces of pickled tuna in the stewed vegetables.
6. In the "Stew" mode, cook the dish for about half an hour.

On the grill

The tuna fillet on the grill turns juicy and aromatic. And you can cook a delicious fish delicacy very quickly if you have at hand a pound of fish fillet and the following ingredients:

• 30 ml lime juice.
• 60 ml of olive oil.
• Salt and spices.

It is best to use sea salt, but for lack of this product, you can use the usual table spice.

Cooking sequence:

1. Rinse fish pieces, dry with napkins.
2. In a separate bowl, mix lime juice with olive oil. Add salt and spices.
3. Identify the fish in an airtight bag, then send the cooked marinade.
4. Place the bag of fish stock for half an hour in the refrigerator.
5. Then put the well-marinated fish pieces on the grill.
6. Fry each side for 5 minutes until golden brown.

Serve the finished yummy with fresh herbs, vegetables and even citrus fruits.

What can be cooked from tuna: recipes

It is no accident that tuna is a favorite of the best world culinary specialists. From the delicious meat of this fish, you can cook a lot of delicious and very healthy dishes. For example, there are many variations in the preparation of the most unusual tuna-based salads.

Salad

We offer an original recipe for a fish appetizer with grapes and nuts. For 400 g of fish fillet you will need:

• Lemon.
• A small bunch of grapes.
• 150 g of yogurt.
• A glass of chopped walnuts.

Stages of preparation:

1. Grate the fish stock with lemon peel.
2. Put in the oven for 20 minutes at a temperature of 180 ° C.
3. When the fillet is ready, split it with a fork into fibers.
4. Combine the fried nuts with grape berries, cut in half, add yogurt (unsweetened).
5. Put the fish in the salad bowl, then the nut-grape mixture. Mix everything.
6. Garnish the dish with lemon slices and grapes.

Tartarus

This recipe for French cuisine involves cooking without the use of heat treatment. A gourmet appetizer is being prepared quickly, but on condition that the freshness of the tuna fillet does not cause the slightest doubt.

For 200 g of the main product you will need:

• 150 g each of onion and avocado.
• 1 tsp each mustard with lemon.
• 1 tbsp olive oil.
• Salt, spices.

Cooking:

1. Dice the washed and dried fish fillet into cubes.
2. Prepare the marinade from the ingredients listed. Chop the onion separately.
3. Sprinkle the fish stock with the prepared marinade, mix.
4. Dice the avocado.
5. Now lay the avocado and then the pickled fish on layers on the cold surface of the plate.
6. Decorate the top of the appetizer with fish caviar or sesame seeds.

Soup

It turns out very tasty fish first course from canned tuna. It is prepared quickly from the usual set of products:

• 3 potatoes.
• Bulb.
• Carrot.
• Bank of canned tuna.
• 2 boiled eggs.
• Salt, spices.
• Butter.
• A tomato.

Cooking process:

1. First boil the potatoes in 1 liter of water.
2. Add seasoning to the broth.
3. Coarse chopped carrots and onions. Fry vegetables in butter, add tomato.
4. Add the fried vegetables to the broth, and after 2 minutes add tuna.
5. Add half the boiled eggs to the prepared soup before serving.

Pate

The easiest way to cook tuna paste according to the classic recipe. The whole procedure will take no more than a quarter of an hour. Ready-made snacks can be used to make sandwiches. The main ingredients:

• Bank of canned tuna.
• 2 boiled eggs.
• 25 g of mustard.
• 40 g butter.
• Lemon.
• Salt, spices.

Cooking process:

1. Open the jar and drain the excess liquid.
2. Place canned tuna meat in a mixer or chop with a blender.
3. Divide the eggs into 4 parts, and then add to the tuna.
4. Season the resulting mass with salt, spices, add lemon juice.
5. Bring the mass to a state of mashed potatoes.
6. Before serving, add finely chopped fresh herbs to the prepared fish paste.

Note: for the attractive appearance of snacks with tuna paste, you should use a pastry bag with a serrated nozzle.

Carpaccio

An Italian raw seafood appetizer will delight real gourmets. Delicate fish fillet, complemented by the aroma of spices and olive oil, will be a worthy decoration of the festive table. To prepare the original snack you will need:

• 200 g of tuna fillet.
• 30 ml of lemon juice.
• Sea salt.
• 30 ml of olive oil.
• Spice Five Peppers.

Step-by-step culinary process:

1. Lightly frozen fish fillet cut into thin slices.
2. Beautifully lay out the blanks on a plate.
3. Sprinkle the fish slices with oil and lemon juice.
4. Salt and pepper carpaccio.
5. For a quarter of an hour, identify the dish in the refrigerator.
6. Before serving, garnish with fresh arugula leaves.

Tuna carpaccio goes well with white wine.

Cutlets

Steamed fish cutlets made from tuna fish diversify the diet. The dish is suitable for baby food, and also meets the dietary requirements of losing weight people.

The required set of products includes the following components:

• 0.4 kg of tuna fillet.
• Bulb.
• 70 g of white bread.
• Potato.
• Egg.
• Salt, spices.

How to cook:

1. Feed the fish meat through a meat grinder.
2. Soak the bread in milk or water.
3. Finely chop the onion, and grate the potatoes coarsely.
4. Now combine all the components of the meat in one bowl, beat the egg, add spices.
5. To form cutlets from a well-mixed minced meat.
6. Put preforms on a preheated and oiled baking sheet.
7. Bake tuna patties at 180 ° C.
8. After 20 minutes, serve a delicious dish with any vegetable side dish, rice or pasta.

Here is only a small part of the culinary arsenal, which is used daily in practice by the best chefs from around the world. Interestingly, the collection of recipes is constantly updated with new options.

Is it possible to eat raw tuna

Many consumers are wary of eating raw fish. Indeed, such fears are not in vain, as parasites can settle in the meat of many marine and freshwater inhabitants. But tuna differs from other seafood in the purity of its meat. Experts explain this fact by the special diet of this noble fish, as well as its high motor activity, which organisms that are used to leading a parasitic lifestyle do not like.

In Japanese cuisine, sushi and rolls, popular all over the world, are traditionally prepared from fresh tuna meat. Our domestic lovers of oriental cuisine also managed to appreciate the delicate taste of these culinary masterpieces long ago. But to cook such snacks is recommended only from fresh fish.

Interesting Facts

1. In ancient times, tuna was surrounded by myths and legends. The unusual color of the meat gave rise to the belief that tuna is more likely an animal than a fish. For this reason, in many countries, tuna has not been eaten for a long time.
2. Tuna is able to develop sprint speed, thanks to the special anatomy of the body structure and the huge tail, which plays the role of a powerful accelerator.
3. At an auction in Japan in 2012, a huge copy of tuna weighing more than 220 kg was sold for a fabulous amount (over one and a half million dollars).
4. The first canned tuna meat appeared at the beginning of the twentieth century. But the reason for the production of such a product so popular today was the lack of sardines, which were processed at all major US enterprises. To avoid ruin, American industrialists took a desperate step, deciding to replace sardines with tuna.

Summing up, we can assure that tuna deserves a place of honor in the menu of people who care about their own health and well-being of loved ones. This unique fish has unique gastronomic and medicinal properties.

Photo of tuna