Recipes with tuna: the seasonal fish
We bring you the main tuna recipes: with tomato, cooked with onions, in brine. Learn how to cook this seasonal fish easily
fresh food20 January 2020
Long finned tuna is one of the main representatives of blue fish. Its nutritional properties and the fact that it is caught in the waters of the Cantabrian sea make it a fish which is popular in recipes from our country, specifically in the north, with a wide range of traditional dishes.
Below, we give you some tuna recipes, to get the most out of this delicious fish.
Tuna with tomato
The first is a classic tuna recipe, easy and basic, but very tasty.
Ingredients (2 people)
- 500g of fresh tuna
- 1 green pepper
- 1 medium onion
- 2 cloves of garlic
- 1 Cayenne pepper
- Tomato sauce
- Virgin extra olive oil
1. In a saucepan with a little olive oil, fry the previously cleaned tuna for a few seconds on each side. Remove from the pan and transfer to a plate, remove the bones and skin, add salt and put to one side.
2. In the same pan, add a little more oil, sauté the chopped onion, pepper and garlic along with the cayenne pepper.
3. When the onion is transparent, add the tomato sauce, enough to cover the tuna and leave it to mix for 20 minutes on a medium to low heat.
4. After this time, remove the cayenne pepper, mix the sauce in a food processor and return to the saucepan. Next, add the tuna and leave to cook for a minute on a low heat.
5. Remove the saucepan from the heat, leave it to rest for a few minutes and serve immediately so the tuna doesn’t dry out.
Tuna cooked with onions
Ingredientes (2 personas)
- 1 kg of fresh tuna in slices
- 5 onions
- 2 cloves of garlic
- 150 ml of dry white wine
- 125 ml of water
- 100 ml of virgin extra olive oil
- 15 g of sweet paprika
- 2 bay leaves
- Fresh parsley
- Dry oregano
- Salt and pepper
1. Firstly, wash and clean the skin and the backbone of the tuna pieces. Cut each piece into four. Put them to one side.
2. Dice the onion and chop the cloves of garlic. In a deep saucepan, pour in the oil and sauté the onions and garlic for 15 minutes on a low heat.
3. After this time, add the bay leaves, oregano and paprika. Stir quickly with a wooden spoon and add the white wine, leaving it to evaporate for 3 minutes.
4. Bring the mixture to the boil and add the water. Cook for 5 minutes and add the tuna. Season to taste and leave it to cook in the sauce for 10 minutes. When serving, add a little fresh parsley.