Cooking fresh tuna fish - Silicone cooking
Cooking Fresh Tuna Fish
- tuna: important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
- Tuna are sea water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of or more. Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red.
- (Tuna fishing) Tuna Fishing (Homage to Meissonier) was painted by Salvador Dali in 1966-1967 and is seen by many as one of Dali's last masterpieces. Filled chaotically with the violent strle of the men in the picture and the big fish.
- The process of preparing food by heating it
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- (of food) Recently made or obtained; not canned, frozen, or otherwise preserved
- newly: very recently; "they are newly married"; "newly raised objections"; "a newly arranged hairdo"; "grass new washed by the rain"; "a freshly cleaned floor"; "we are fresh out of tomatoes"
- recently made, produced, or harvested; "fresh bread"; "a fresh scent"; "fresh lettuce"
- Not previously known or used; new or different
- Recently created or experienced and not faded or impaired
- (of a cycle) beginning or occurring again; "a fresh start"; "fresh ideas"
Avocado and tuna fish salad with home made mayonnaise.
- The mayonnaise can be home made or bought ready made. I kinda hate them both and I only eat it mixed with Dijon mustard and that was the case here as well;
- Tuna fish can be fresh fillet or canned. If it's fresh, you need to cook it a little (simmer it for a few minutes till it's soft). This version is with a canned tuna fish as it has oil as well and you use that when you make the mayonnaise;
- Chopped onions;
- Avocado. You can remove the peel with a spoon.
- Lemon juice. Avocado will turn black without it and that will make the salad not look so good;
- Chopped outer white from hard boiled eggs;
- Sour cream;
The sauce (picture above) is made first with mayonnaise, sour cream, lemon juice, salt, pepper, Dijon mustard.
In this sauce you crush the avocado, tuna fish and the egg with chopped onions and dill. Mixed them well it should look like the one bellow.
1/200 s at f/5.6, ISO 200]
This is one of the best salads for me. I did not give you any measures since it's all depending on how much you want. I like it with plenty of tuna fish, avocado and lemon juice.
Also it is very healthy. Both tuna and avocado are great. The lemon juice makes the mayonnaise with mustard rather easy as well.
1/200 s at f/5.6, ISO 200
Tuna Steak Chunks with Red Pepper and Linguine
In a little of a very light sauce of butter, garlic, parsley and white wine, all from fresh ingredients of course. Add the tuna steak chunks last to the sauce, after the red pepper. should be very gently heated, just for a few minutes. Don't want to overcook the tuna steak. Barely half cooked through is cooked enough for this kind of fish. Just as beef steak is better when quite rare. The pasta is simmered separately with a pinch of salt crystals and a wee splash of olive oil.
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