Tuna canned - the basis for cooking a variety of dishes

Probably, every housewife in the kitchen cabinets andThe refrigerator has its own "strategic stock", that is, a certain set of products that can be stored for a long time, and if necessary, they can quickly prepare a dinner or a treat for unexpected guests.

Part of this "reserve" can be a can of fishcanned food, the blessing of today the choice of this kind of products is quite wide. For example, if you have canned tuna in your locker, you can cook a variety of dishes within a few minutes.

It should be noted that canned tunadifferent and almost always the price is an indicator of quality. Fish, preserved by pieces, is more expensive than in the form of flakes. The last variant of canned food can be used except for cooking cutlets or some kinds of salads. The most expensive variant of canned tuna fish is a fish in olive oil, but a fill from such a jar can be used as a salad dressing.

There are many different dishes, which include canned tuna. Recipes of some of them we will give in this article.

So, a light and juicy salad of canned tuna, which can be cooked quickly, if you unexpectedly arrived guests.

We need two hundred and fifty grams of tuna,preserved in its own juice, one small can of olives without pits, Bulgarian pepper (preferably red), two tomatoes, half of a bulb. For refueling you will need to take two tablespoons of lemon juice and olive oil, pepper and salt, as well as fresh greens.

We spread the tuna canned into a bowl, drainingwith it liquid, and mash the fish with a fork. Cut the vegetables into small cubes and add them to the fish. Season the salad and season with a mixture of butter and lemon juice. Ten minutes - and a delicious salad is ready!

If you want to cook something hot, thenyou can try to make baked cutlets. In order to make this dish, we need one tuna bank (340 grams), a small onion and a small carrot, a celery stalk, one large or two small eggs, a third of a glass of mayonnaise, salt, pepper, dry oregano, lemon juice and breadcrumbs.

We chop the vegetables and pass them into a smallquantity of oil until soft, season with lemon juice, pepper, oregano and add salt. Take tuna canned, open the jar and, draining the liquid, mash the fish with a fork. Then mix it with vegetables.

Now beat the egg with the addition of mayonnaise andpour this mixture into the fish, mix the minced meat and pour in the biscuits to give the mass the necessary viscosity. We put a bowl of minced meat in the refrigerator for half an hour. And then we make a cutlet (it should be seven or eight pieces), roll them in breadcrumbs and bake in the oven at two hundred degrees for about twenty minutes.

Alternatively, the prepared minced meat can not be cut into cutlets, but put in a baking dish and cook something like a pudding.

If there is no time for cooking cutlets, but you need to make a hot dish, you can pick up a recipe from a series of "fast dishes of canned tuna". For example, such.

We put the frying pan on the stove, pour in a littlevegetable oil. When the oil becomes hot, throw the onion into the frying pan, fry for a couple of minutes, then spread the mashed canned fish (the liquid is drained) to the onions and mix. Cut the cubes of Bulgarian pepper and tomatoes (peel better off), put in a frying pan. We also send canned beans. Solim, season, stir, and, lowering the level of heating, leave the stew under the lid for fifteen minutes. We lay out on plates and sprinkle with greens.

On the can of canned fish, we need a can of beans (you can in your own juice, you can in tomato), two Bulgarian peppers and tomatoes, spices, vegetable oil and greens.

In addition, canned tuna can be used to make a variety of sandwiches, rolls or envelopes from pita bread, pizza, a variety of fish pies.

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