My cookbook

Очень вкусная паста!

12 oz pasta (approx. 360g or 3oz/80g per person)
▢3 tbsp extra virgin olive oil
▢½ medium onion diced
▢3 garlic cloves minced
▢10 oz tuna, drained (approx. 250g) either water or oil-packed
▢14 oz crushed tomato (approx. 400g or 1.5 cups)
▢10 large olives diced (optional)(я использую каперсы)
▢1-2 salt-cured anchovies optional
▢½ cup grated Manchego cheese (approx. 45g)
▢salt and pepper to taste


Cook the pasta al dente, according to package instructions.
While the pasta is cooking, heat the olive oil in a heavy pan and add the diced onion. Sauté for about five minutes until translucent.
Add the minced garlic and sauté for one more minute until just starting to brown.
Add the crushed tomato, drained tuna, and anchovies (if using). Stir and cook over medium-high heat for five minutes.
Add the diced olives (and any other embellishments) if using. Taste for seasoning and add salt and pepper to taste.
Drain the pasta once al dente and add to the pan. Stir gently to fully coat the pasta in the sauce.
Top with grated Manchego cheese and serve immediately.

Источник: https://spanishsabores.com/tuna-pasta/

Вкусно и необычно. Вместо маслин с анчоусами добавила маслины и анчоусы. Я дополнительно не солила.

3 средних вареных картошки
1 вареная морковь
2 яйца, сваренных вкрутую
банка тунца 185 г
пол баночки оливок, начиненных анчоусами
80 г отваренной зеленой фасоли
майонез, немного или по вкусу, лучше, конечно, свежеприготовленный
соль, черный свежемолотый перец

Все знают, как это делать.
Воду из банки слила, тунец разделила на небольшие кусочки вилкой.
картошку, морковь почистила, нарезала мелкими кубиками, фасоль нарезала на 1 см кусочки, яйца - кубиками яйцерезкой, оливки- на 3 части, все сложила в миску, заправила майонезом, посолила, поперчила, перемешала.

Я выложила салат в кольцо 18 см, разровняла, украсила кусочками оливок и фасоли. Пару часов охладила в холодильнике.

Источник: https://enmsk.livejournal.com/354223.html

Очень вкусно! Делала с тунцом, подавала на хлебе, а сверху анчоус.

2 (6 oz cans) boneless, skinless salmon, drained
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
8 oz neufchâtel cheese or reduced-fat cream cheese, softened
20 cucumber slices
2 tablespoons chopped chives

INSTRUCTIONS

Place all the ingredients in your food processor bowl and process until smooth, stopping twice to scrape the sides with a spatula.
Pipe onto cucumber slices and garnish with chives, or serve on a platter garnished with cut up fresh vegetables.

Источник: https://healthyrecipesblogs.com/salmon-mousse-recipe/

Очень приятный салатик, действительно праздничный и новогодний, нам обоим понравился. Делала с тунцом.

Нам надо (тут где-то на 16-18 порций, нас было много):

- крабовое мясо* - 1 кг (извините)
- помидоры - 5 крупных
- авокадо - 1.5 кг
- маслины - штук 20
- шнитт-лук (средний пучок)
- лайм (или лимон)

Для соуса Ремулад (заправки):

- 2 ст.л. горчицы
- 100 мл жирных сливок (33%)
- 2 ст.л. хересного уксуса (или любого не слишком ядреного)
- соль-перец (по вкусу)

* Краб консервированный в собственном соку, из банки. И что-то мне тогда подумалось, что если заменить его на консервированный тунец, тоже будет чудесно.
* Этот соус вообще чудесен для всяких свежих салатов, попробуйте.

Крабовое мясо разобрать на волокна, маслины (без косточек) мелко порезать. У помидоров удалить семена и порезать мелкими кубиками. Если помидоры слишком уж с жесткой кожицей - бланшируйте их (кипяток-холодная вода-снять кожу).

Мелко-мелко порезать шнитт-лук, все аккуратно перемешать.

Готовим соус. В отдельной миске смешать горчицу, сливки, уксус, посолить-поперчить.
Заправить соусом наш "салат". Авокадо разрезать пополам и удалить косточку. Выложить крабов в каждую половинку и сбрызнуть соком лайма или лимона или же мякоть авокадо в блендер с соком лимона (чуть-чуть), на дно стакана или веррина, сверху крабов, и будет вам чудесная закуска под аперитив.

Источник: https://belonika.livejournal.com/324060.html

Вчера нам сделала на ужин с пастой. Мне очень понравилось! Вадим сказал, что можно повторять.

Get yourself some large, bell peppers, preferably red or yellow but green will do (that’s what I had on hand last night) and cut them open: either lengthwise, for a more open pepper ‘boat’, or horizontally, which makes for a cup-like container. (See notes for details.) Clean out the insides of the pepper, removing seeds and ribs, with a small paring knife, but leave the stem on to better hold the stuffing.

Then, in a large bowl, mix a small can (about 100g) of tunafish packed in oil, about 2-3 slices of bread, crust removed, soaked briefly in water and then squeezed dry and crumbled, a handful of black olives, pitted and roughly chopped, another handful of salted capers, well rinsed and squeezed dry, 2 or 3 roughly chopped anchovy fillets, a bit of chopped parsley, salt and pepper. Drizzle the mixture with enough olive oil to lightly dress the ingredients and mix again, making sure that the ingredients are well amalgamated but not entirely uniform. Adjust for seasoning: the mixture should be very savory.

Stuff the pepper halves with the tuna and bread mixture, making sure to pack the mixture in fairly tightly. Arrange the peppers on a lightly greased baking dish just large enough to hold them, drizzle them with some additional olive oil, making sure that their sides are lightly coated as well. Bake in a fairly hot oven (180 C, 375 F) for about 45-60 minutes, or until the peppers are soft and lightly spottled. Allow the pepper to cool for at last 15 minutes. Serve, either warm or room temperature.

There are a number of variations for the tuna and bread stuffing. Some recipes call for bread crumbs rather than the mollica (bread with crusts removed). You can also use small pasta or rice–or even potato–instead of bread. Some call for either sauteed chopped onion or garlic, or both. Others call for only chopped olives, omitting the capers and anchovies. Still others call for green olives rather than black. But perhaps the most important variation is whether or not to add an egg or two to the stuffing mixture. This, of course, results in a much firmer, even solid, stuffing when the peppers are baked. I prefer to leave the egg out, not minding a crumbly stuffing at all–in fact, I prefer it. But try it both ways to see which you prefer.

Источник: https://memoriediangelina.com/2009/08/13/peperoni-ripieni-di-tonno/

Очень вкусно получилось и красиво на разрезе.

Ingredients

Serves 4 as an antipasto

4 medium tomatoes

For the tuna stuffing:

1 medium or 2 small cans (about 200g/7oz) tunafish, preferably packed in olive oil
3-4 Tb mayonnaise, preferably homemade, or more to taste
1 Tb capers, rinsed
A sprig of parsley, or a few leaves of basil or fresh thyme or marjoram, finely chopped

Optional:

A few anchovy filled, chopped
1 hard boiled egg, peeled and chopped
A few black olives, pitted and chopped

Directions

Cut the stem and tops off the tomatoes. Using a small spoon and, if necessary, a paring knife, scoop out the seeds and interior ribs of the tomatoes until you are left with only the outer wall. Salt the insides well and turn the tomatoes upside down on a rack. Let them drain for a good 30 minutes or more. NB: If the tomatoes don’t stand up on their own, slice a very thin layer off their bottoms to form a flat surface.

While the tomatoes are draining, combine all the stuffing ingredients (along with the one or more of the optional ingredients if using) in a large bowl, mixing well. Keep the stuffing in the fridge until you’re ready to use it.

When the tomatoes have had time to drain, wipe their insides gently with a paper towel. Spoon the stuffing inside each of the tomatoes. Don’t be afraid to pile it on! If you like, you can add the tops back on as a kind of ‘hat’ for the stuffed tomatoes.

Serve at room temperature. If making ahead, keep them in the fridge, take them out a few minutes before serving.

Источник: https://memoriediangelina.com/2017/07/22/tuna-stuffed-tomatoes/

Очень вкусный пирожок. Мне понравился всем и тесто очень прятное. Нам хватило поесть на три раза.


Ingredients
Empanada Dough

1 egg
1 teaspoon baking soda
½ cup olive oil
½ cup Spanish hard cider (a dry cider) or a dry white wine
½ teaspoon salt
2¼ cups of flour (you may need more to roll the dough later)
1 egg, separated

Empanada Filling

1 large onion, chopped
1 cup of roasted red peppers, drained and roughly chopped
1.5 cups of tomate frito (a homemade tomato sauce made with sautéed tomato, garlic, onion and pepper that is pureed with a bit of sugar) -- you can substitute diced tomatoes and one tablespoon brown sugar
2 tablespoons of olive oil
14 ounces of canned tuna, drained
24 chopped green olives (the manzanilla variety if buying in Spain)
2 hard boiled eggs, chopped
1 teaspoon Worcestershire sauce or anchovy paste (you can always mash up a cured anchovy here)
1 tablespoon honey
1 teaspoon sweet paprika
1 teaspoon cumin
Salt to taste

Instructions

To make the pastry dough, beat the egg in a large bowl and add in the baking soda, olive oil, wine or cider and salt.
Add in the flour, little by little, and when it gets too difficult to continue mixing with a fork, use your hands. It should be a soft dough (but not sticky). Make it into a ball and cover in plastic wrap for one hour at room temperature.
To make the filling, heat about two tablespoons of olive oil in a heavy frying pan and cook the onions until soft and starting to caramelize. Add in the roasted red peppers and fry for another two minutes or so, and then add the tomato sauce.
Lower the heat to a slow simmer and cook for about 15 minutes, stirring often.
Add in the tuna, chopped olives, chopped eggs, Worcestershire sauce (or anchovy paste), honey and paprika. Taste and adjust the salt.
Preheat the over to 350°F (175°C) and divide the dough in half, with one half slightly bigger than the other. Grease an 11 inch pan with oil and roll out the larger half of the dough so that will completely cover the bottom of the pan and the edges.
Using your rolling pin, transfer the dough to the pan and gently mold it to fit the pan without stretching the dough. Trim the edges if necessary.
Beat the egg white and brush over the the dough.
Bake the base for 10 minutes and then remove and let cool.
Once cool enough (10 to 15 minutes) cover with the tuna filling.
Roll the other half of the dough large enough the cover the top of the empanada and make sure the edges meet.
Brush the empanada with the beaten egg yolk mixed with one teaspoon of water.
Bake in the oven for 40 minutes and serve hot or cold.

Источник:

Вкусно, нам обоим понравилось. И быстро. Тунца брала 6 унций, и все остальное сократила чуть меньше, чем вдвое.

Yield
4 servings

Ingredients

1/4 cup Japanese soy sauce
1 tablespoon plus 1 teaspoon mirin (sweet rice wine)
2 teaspoons toasted sesame oil
1 to 2 teaspoons tobanjan (chile bean sauce), preferably a Japanese brand
1 teaspoon granulated sugar
1 pound sushi-grade tuna, cut into 1/2-inch cubes
1/2 medium Hass avocado, peeled, pitted, cut into 1/2-inch pieces
6 cups cooked short-grain white rice or cooked, vinegared short-grain white rice, warm
1 nori seaweed sheet
1/4 cup thinly sliced fresh shiso leaves (also called Japanese mint and perilla) or scallion greens
1 teaspoon toasted sesame seeds

Preparation

Combine the soy sauce, mirin, sesame oil, tobanjan, and sugar in a medium mixing bowl and stir until the sugar dissolves. Add the tuna and avocado to the bowl, toss well, and set aside to marinate for a few minutes but no more than 5 minutes.
Divide the rice among 4 wide bowls. Top each bowl with the tuna and avocado, leaving the sauce behind. Then drizzle the sauce over the tuna and avocado. Tear the nori into small pieces and scatter some over each bowl; top with the shiso and sesame seeds. Eat right away.

Источник: https://www.epicurious.com/recipes/food/views/tekka-don-no-poke

Сегодня сделала и очень довольна! Буду повторять и для мужа, и для гостей. Быстро, просто, дешево, изысканно и вкусно.

таким образом (можно приготовить не только тунца, а) любую другую рыбу с плотной мякотью, будет также вкусно, только обжаривать ее нужно немного дольше. Кусочки филе тунца обжарить на оливковом масле с двух сторон по 30 секунд, выложить на тарелку и сразу залить соусом татаки. Для соуса смешать в миске измельченный свежий имбирь, соевый соус, кунжутное масло, лимонный сок, сверху посыпать обжаренным белым кунжутом, мелко нарезанным зеленым луком и кусочками свежего острого перчика. На гарнир использовать дольки лимона.

тунец -несколько кусочков филе;
для соуса татаки:
тертый имбирь - 1 ст.л.;
кунжутное масло - 2 ч.л.;
соевый соус - 1 ч.л.;
лимонный сок - 1-2 ч.л.;
зеленый лук - несколько перьев;
острый перец - по вкусу.

Источник: https://tagela.livejournal.com/304688.html?view=4717104#t4717104

Салат вкусный, но получилось слишком его много. Ела несколько дней, в результате все равно ен доела и выкинула.

Yield
Serves 4

Ingredients

6 tablespoons olive oil
3 tablespoons fresh lime juice
Cayenne pepper
1 15-ounce can black-eyed peas, rinsed, drained
1 6 1/8-ounce can solid white tuna, drained, flaked
8 large radishes, sliced (у меня радичио)
1/2 cup chopped fresh cilantro
1/2 cup chopped onion
1/2 cup chopped pitted brine-cured olives (such as Kalamata)
Lettuce leaves
2 hard-boiled eggs, thinly sliced
2 plum tomatoes, thinly sliced

Preparation

Whisk oil and lime juice in small bowl to blend. Season dressing to taste with cayenne, salt and pepper. (Can be prepared 3 hours ahead. Cover and let stand at room temperature.)
Combine peas, tuna, radishes, cilantro, onion and olives in medium bowl. Toss with enough dressing to season to taste. Arrange lettuce on platter. Mound salad in center. Garnish with alternating slices of eggs and tomatoes.

Источник: http://www.epicurious.com/recipes/food/views/tuna-black-eyed-pea-and-radish-salad-2106