Delicious Stuffed With Tuna
We usually turn to tuna fillings when we need a quick, healthy and nutritious meal. And, although we usually use canned tuna to facilitate our work, the meat of this fish can be used in other ways. Of course, we must bear in mind that, although the preparation time will not be too long, it will not be as fast as opening a can of tuna.
Tuna meat is highly valued as it has a smooth flavor and texture, which is easily combined with various ingredients. Of course, the consistency will vary depending on the type of preparation. The most advisable thing is to opt for fresh meat, instead of preserves, since the nutritional contribution is different (especially with regard to the quality of the proteins).
What do we know about tuna?
Tuna is a saltwater predatory fish whose physical characteristics give it great speed. It is a traveling animal that, thanks to the speed of its movements, develops both fat and very particular muscles. This makes their meat in high demand in the market for a variety of culinary uses. And, unlike others, this is a warm-blooded fish that can withstand temperatures of 8ºC. For this reason, this fish lives in temperate and tropical waters.
Now, what does tuna meat give us? Obviously, it not only provides proteins but also other nutrients, such as: sodium, calcium, potassium, zinc, phosphorus, iron, folic acid, omega 3, vitamin (A, B, D and E), as well as healthy fats. It should be noted that this contribution is possible thanks to the type of diet of the tuna while it lives in the sea: crustaceans and other smaller fish.
Recipes with stuffed with tuna
Stuffed with tuna basically consists of canned shredded tuna. Certainly, tuna sold in cans can come in a compact form in chunks, flakes or shredded; The latter method consists of separating the meat into pieces (the thickness of which can vary, but is generally quite thin). Here are several recipes that contain canned shredded tuna fillings.
Pisillo, a Venezuelan recipe
Ingredients (for 2 people)
- Water (required amount)
- ½ onion
- 2 cloves of garlic
- A pinch of paprika
- 1 fresh tuna loin (250 g)
- ½ bell pepper, diced
- 1 tablespoon of soy sauce (15 ml)
- 1 tablespoon of vegetable oil (15 g)
- Condiments: salt, thyme, rosemary, bay leaf.
Preparation
- We add water to a pot and heat it. When it reaches its boiling point, add the tuna loin and let the meat cook for a period of 3 to 5 minutes, approximately.
- Once the fish is cooked, we turn off the heat and separate the meat from the broth. We pour the broth into a container and reserve. We let the meat cool down to room temperature.
- We shred the meat and remove any possible rest of the skin and, of course, the thorns. We booked.
- Peel and cut the onion into small cubes. Apart, we peel and chop the garlic into thin slices.
- We place a frying pan to heat with a tablespoon of vegetable oil (sunflower or olive, as we prefer), garlic and onion. Sauté until all the ingredients have browned.
- Add the shredded tuna to the pan and proceed to season with the salt, paprika and soy sauce. We constantly stir with a spoon to mix the flavor of the ingredients well. Next, we add the rosemary, bay leaf and thyme.
- We let everything cook in the pan for a few minutes and, from time to time, we add a little of the broth where we cook the fish until it runs out. Finally, we put out the fire.
- We can serve with an outline of white rice, fried plantains, yuca, casabe, arepas or simply bread.
Tomatoes stuffed with tuna
Ingredients (for 2 people)
- 1 clove of fresh garlic
- 2 cans of tuna (150 g)
- 1 can of sweet corn (37.5 g)
- 2 boiled eggs
- ¼ cup of mayonnaise (50 g)
- 6 tomatoes for salad
- 2 cans of sliced black olives (100 g)
- Seasonings: salt and black pepper.
Preparation
- We remove the shells from the cooked eggs and chop as much as we can. Next, we mix with the mayonnaise.
- We drain the contents of the cans well (tuna, corn and olives) and add the ingredients to the egg and mayonnaise mixture.
- Peel and cut the garlic clove into small pieces.
- Add the garlic to the mixture and stir with a spoon to distribute all the ingredients well. We season to taste.
- We wash the tomatoes and make a cut at one end (less than a quarter of the vegetable). Through this opening, we insert the knife, carefully, and remove the interior: pulp and seeds. In this way, we will have a kind of empty shell.
- With a teaspoon, we introduce the filling through the opening. We cover with the tomato ‘hat’ and that’s it!
Stuffed with tuna can be varied to a great extent, so we should not worry too much about falling into monotony. Of course, excesses are harmful. Therefore, it is best to eat only 2 or 3 times a week and preferably fresh tuna. Canned tuna should be left for extraordinary occasions.
