Although generally considered to be tuna — and similar to a small tuna in appearance — the yellow-tailed tuna is actually a species of amberjack. Yellowtail is a fast-swimming predatory fish found in the Pacific Ocean of the United States. The flesh is lighter than tuna, but the yellowish tail resembles a firm, fleshy texture. Yellow fillet is especially good, and whole yellow-tailed tuna is well baked. In Japan, amberjack yellow tail species are used for certain types of sushi and sashimi. Always clean and dry the fish before cooking to remove flakes and internal organs.
Cut the yellowtail in the fillet. Trim the gill plate on one side of the head with a filet knife. Insert the knife just above the base and carefully slide it to the tail. Do the same on the other side, then cut the tail to leave two pieces of fillet. Leave the skin.
Pour olive oil onto the yellow fillet and rub it into the flesh. Grind fresh pepper and chopped sea salt on both sides of the fish.
Place a heavy beveled skillet on the stove. Brush with oil and turn on heat to high temperature.
Put the yellow tail tuna fillet on the flat side of the pan down. Cook for five minutes, then flip over to the side of the skin and cook for another five minutes. Aim for crisp skin. Serve the fillet with vegetables, french fries or potatoes.
Clean, cut and remove yellow-tailed fish. Leave the head and tail attached to the fish.
Place in a lightly wound oven. Composition of garlic, onion and ginger in the intestines of the fish. Alternatively, rub with olive oil and chopped garlic, ginger, salt and pepper and grease it in fish.
Cook at 375 degrees Fahrenheit for 20 minutes or until the tan flesh falls off easily from the bone, but before the flesh becomes soft.
Remove the head and spine of the fish by pulling the center of the fish and serve.
- yellow-tuna fillet 1 kg.
- salt 1 tbsp
- brown sugar 1 tsp
- granulated onions 1 tsp
- dry garlic 1 tsp
- dry mustard 1/2 tsp
- paprika 1/2 tsp
- red pepper 1/2 tsp black pepper 1/2 tsp
- olive oil 4 tbsp
- soy sauce 100 ml.
- molasses 2 tbsp.
- orange juice 200 ml., lemon juice 4 tbsp.
- 1 tsp orange peel
- corn starch 1 tsp
Step by step recipe
Cut the tuna into fillets and cut into large pieces, or buy a finished fillet.
Mix: Salt, sugar, onion, garlic, mustard, paprika, red pepper, black pepper.
Rub pieces of fish with a mixture and sprinkle with olive oil, put in the refrigerator for 1 hour.
Preparing a sauce for lubrication! Mix: Soy sauce, molasses, orange and lemon juice, orange zest.
We put on the stove and, stirring, bring to a boil over a small fire.
Add starch diluted 1 tbsp. water, as it begins to thicken, remove from the stove and let cool.
We kindle the grill and give it flames to the coals, put the pieces of fish on the grill.
We fry the fish for 8 minutes, or 4 minutes per side, then grease the fish with a sauce brush and continue cooking for another 4 minutes.
Immediately remove the pieces of fish from the fire and serve hot on the table.
Due to the taste, tuna is often called "sea veal." It contains a small amount of fat, due to which fish are often called dietary. Dishes, in the ingredients of which tuna appears, are often included in the daily diet of those who are on a diet.
Studies by scientists have shown that people who regularly eat tuna fillet dishes are less likely to experience problems with the cardiovascular system and brain activity. With frequent use of this fish variety, vision is normalized and the risk of developing cancer is reduced.
What nutrients does tuna fillet contain in its composition? First of all, this is Omega-3 - one of the most useful acids. Of the minerals and amino acids in it there are phosphorus, iron, calcium and magnesium, as well as selenium.
The calorie content of tuna is small - only 100 kcal per 100 grams of the finished product.
What to cook from tuna
There are many dishes that can be prepared from the fillet of this fish. Due to the large size of the carcass, excellent steaks are obtained from it. From this type of fish you can cook a delicious and low-fat soup. No less successful is the fried tuna.
It is better to buy such fish in fresh-frozen form - so it retains the maximum amount of nutrients.
Provencal tuna steak
This dish is very easy to prepare. All ingredients listed in this recipe are for four servings.
At the very beginning of the preparation, spices and herbs should be prepared, in which it will be necessary to roll the tuna fillet before the frying process. To do this, you need to take a little black pepper (a quarter teaspoon), a pinch of salt, a couple of teaspoons of a mixture of Provencal herbs. These ingredients should be mixed thoroughly. Each tuna steak should be coated with a small amount of olive oil and breaded in prepared herbs with spices.
In the meantime, you should heat the pan, then fry the fish fillet on it (for 3-4 minutes on each side) until the slices are browned - this will be an indicator of the readiness of the dish.
A tuna steak will look more impressive if, at the time of serving, it is decorated with lettuce and lemon slices.
Tuna fried with pesto marinade
An original recipe for fried tuna pre-marinated in pesto.
First of all, you should make a marinade, which is prepared in a blender. To do this, a medium bunch of minced basil and 3-4 crushed cloves of garlic will mix in the bowl - they need to be beaten to a homogeneous mass, in the process adding a tablespoon of olive oil. A third of the resulting sauce should be separated and add peeled and chopped medium cucumber. In this composition, the mass should be refrigerated.
Now you should start cooking tuna fillet. For this dish, it is best to take a whole piece of fish fillet initially. It should be carefully greased with soy sauce and pour in a mass of basil and garlic (without cucumber). Now the fish must be marinated in the refrigerator for 6 hours.
When the fillet is ready, you should heat the grill and, having greased its grill with oil, lay out the fish without marinade. It must be baked over high heat, periodically turning over and pouring on the marinade. Cooking tuna fillet with this method will only take about 15 minutes - ultimately a light brown crust should form on the fish. Now the meat must be cut into small portions and pour the sauce from the refrigerator.
Tuna fillet stuffed with vegetables
The amount of ingredients indicated here is calculated on 2.5 kg of fish.
The carcass should be washed well and separated from the skin so that it retains its integrity. After it should be cut into pieces of medium size.
Now you should cook the vegetables. It is necessary in one pan to fry 300 g of carrots and 400 g of peeled, grated tomatoes, and on the other a chopped onion rings. A third of the onion should be added to other vegetables, add a few spices there (to taste) and bring to a boil. Separately, make a gravy of one tomato.
Prepared tuna fillet should be chopped in a meat grinder and add the remaining onion to it. This mass also needs to be salted and pepper and stuffed with it the skin removed from the fish.
This dish is prepared in the oven, in a deep dish. Pour tomato sauce into the container, put the tuna in it. From above, all this is poured with gravy from carrots, tomatoes and onions. In this form, fish should be baked at a temperature of 180 degrees. The finished dish should be cut into portions.
The baked tuna filet in the oven is very tasty. To prepare such a dish, you need to wash and dry a kilogram of fillet with a towel and cut it into small portions. They should be pepper and salt, smear with crushed garlic (3-4 cloves) and put in a baking dish well-greased with olive oil. The form should be covered and sent to the oven, preheated to 180 degrees, for 10 minutes. After this, the fillet pieces should be turned over, cover the dishes again with a lid and bake exactly the same amount. Tuna is ready.
It turns out very tasty fried tuna fillet in a pan. So, 0.5 kg of fish should be washed and dried with a paper towel. A large piece should be divided into portions, 3 x 3 cm in size. Marinade is separately prepared for which 4 tablespoons of soy sauce are mixed, half a teaspoon of salt and paprika, as well as a teaspoon of ground pepper. Soak slices of fish with this marinade and leave to marinate under the lid for 30 minutes.
Then the fish is fried in a pan with hot vegetable oil for 3-4 minutes on each side. After this, the pan must be covered and removed from the heat for a while - it will reach.
Roasted tuna can be served with lettuce and fresh vegetables.
How to make fresh-frozen tuna
It is best to buy fresh-frozen tuna, as with this type of storage, the fish retains the largest number of useful trace elements. From such fish you can cook aromatic kebabs. To do this, take the frozen tuna fillet and hold it for some time in water. For 250 grams of fillet, cut into small cubes, you need to take a little salt, pepper and very little spices. You should wipe the fish with these spices, sprinkle with a small amount of olive oil and wrap each piece in large basil leaves. Now the fish must be strung on skewers soaked in water. Skewers are baked on the grill or on the fire for 7 minutes.
Very often in the menu of expensive restaurants there is an Italian dish - tuna fillet carpaccio. The recipe is simple, but the result is a very original work of culinary art.
For such a dish, 100 grams of fish fillet should be cut into thin slices. Separately, prepare the sauce. For it, you need to mix 100 g of olive oil, 10 ml of lemon juice, as well as 15 ml of soy sauce. This sauce is poured into a plate on which the finished dish will be served. After that, chopped tuna fillet is laid out in the sauce. The carpaccio recipe involves adding black and white sesame to the dish, but this ingredient can be excluded.
On top of the fillet, put a little grated Parmesan and lay the vegetable salad, which is prepared from chopped cherry tomatoes (15 g), lettuce (10 g) and chopped avocado (20 g) seasoned with a small amount of olive oil.
Italian style canned tuna salad
Another practical answer to the question of how to cook tuna fillet is preservation. Canned fillet can be added to different salads - it will be perfectly combined with well-chosen ingredients.
In order to prepare Italian-style salad, you need to take washed and dried lettuce leaves, tear them and put them on a plate. On top of the salad, put grated mozzarella cheese (150 grams), and olives cut into small rings (100 grams) are laid out on top of the cheese. This is followed by small tomatoes - cherry (200 grams), which, if desired, can be cut into halves. Then a fish is added to the salad, which must first be squeezed from the brine and knead with a fork (200 grams).
An ideal dressing for such a salad would be the juice of one lemon mixed with a small amount of olive oil. Top with a small amount of pine nuts (40 grams). Now the dish is ready - it must be sent to a dark and cool place so that it is saturated with juice - this will take about a couple of hours. Before serving, the prepared salad should be gently mixed to evenly distribute the ingredients.
Cold tuna noodles
Don't know how to cook tuna fillet? Try pairing it with noodles. There is one very original recipe in which these two ingredients blend perfectly.
To prepare such an original dish, you must first prepare the sauce. To do this, in one small container, combine two tablespoons of olive and sesame oil, as well as soy sauce. There you should add a teaspoon of Chili paste - it will give the necessary sharpness.
Now is the time to start cooking pasta. Soba noodles or long Italian pasta are ideal for such a dish. Boil pasta until half-cooked, then rinse thoroughly in ice water.
Then 150 grams of tuna fillet should be cut into thin strips so that the thickness of the strips does not exceed the thickness of pasta. After this, the fish should be combined with the remaining pasta and, pouring the sauce, mix thoroughly, but so that the ingredients do not stick together. The dish is ready. Now it needs to be divided into portions and put on plates. Each portion can be sprinkled with fried sesame seeds on top.
When the hostess thinks about what to cook from tuna, a soup with this fish can be an excellent option. The most delicious soups are made with canned tuna.
To prepare such a tasty, nutritious and, most importantly, healthy soup, three medium-sized potatoes should be peeled and cut into medium cubes. Potatoes must be cooked over high heat, gradually reducing it to medium (about 20 minutes).
Meanwhile, you can do the cooking of the roast. To do this, cut the onion into thin rings, and carrots - into strips. Vegetables should be fried in a hot pan, in butter, until a rosy color is formed. After that, they should add one grated tomato (without peel). In this composition, the vegetables need to be slightly stewed, and then added to the soup. After that, there you should send a can of canned tuna (200 grams) and bring the contents of the pan to a boil. As soon as this happens, seasonings and bay leaves are added to the dish. Then the pot of soup should be removed from the stove and left to infuse for a while.
Tuna Cooking Tricks
As can be seen from the recipes above, tuna is a fish that is very easy to prepare. However, some tricks should be observed in the process.
First of all, it is worth remembering that the most delicious dishes are obtained from fresh tuna. Fresh fish is considered to have been lying in the refrigerator for no more than four days.
If you need to boil this type of fish for cooking, then it is worth remembering that it will gain the best taste after 10-12 minutes of cooking - after it starts to lose the brightness of taste, and the finished dish will no longer have the desired saturation.
If there is a need for pickling tuna, then it is best to do this in soybean, olive, sesame oil, lemon or orange juice, as well as in your favorite spices. In the case of using spices, it should be remembered that there should not be many, so that the taste of the fish is not lost.
If it is necessary to fry the tuna, then to give the treat the most vivid taste, just rub the carcass with salt. In the event that before the roasting process it was processed with soy sauce, it must definitely be salted to preserve the juiciness.