Tuna sauce

Tuna sauce

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Mix the mayonnaise with the mustard, capers and oil, add salt and pepper then the tuna (without the oil in the box) and mix well, at the end adding the finely chopped parsley;)

It is served on bread or as an appetizer with salt;): P

Potatoes with parsley and tuna sauce

Wash the potatoes and rub with a brush. Boil in the shell, with a little water, cover, about 25 minutes. Drain and keep warm in the pot.

Meanwhile, the tone is leaking. Wash the lemon and cut it in half. Peel a squash, grate it and squeeze the juice.

In a bowl, combine the yogurt with the mayonnaise and lemon juice. Crush the tuna and add to the mixture. Salt and pepper the mixture and mix until creamy. At the end, add the capers.

Wash the parsley and toss. Break the leaves, keep some for garnish, others chop large.

Heat the oil and butter in a pan. Fry the potatoes a little. Add the lemon peel and chopped parsley (keep 1/2 tablespoon), salt and pepper.

Arrange the potatoes and tuna sauce on two plates. Garnish the portions with the remaining parsley, the whole parsley leaves and the lemon slices.

Ingredients Red tuna fillets with dried parsley and lemon sauce

Take the fillets and salt them on both sides, then add the dried parsley. Sprinkle abundantly with olive oil and lemon juice in this sauce and add the two cloves of garlic cut in half. Leave the fillets in the fridge in this sauce for an hour.

Heat a Teflon pan when it has heated well, put the tuna fillets (you can pour over them and the sauce in which they were). Hold for a maximum of two minutes on both sides. If they are kept too long, the meat hardens and becomes too dry. It can be served at the table with lettuce and mashed potatoes.

Try this video recipe too

Tuna fillets with broccoli sauce and baked potatoes

Until yesterday, I was firmly convinced that the tuna is born directly large, either in the form of whole fish of at least a few kg, or in the form of frozen "antricoates", or in the form of pieces or flakes in cylindrical armor of tin.

A foray into one of the fisheries in the South Square tore down my whole system of values ​​when I saw in the gallantry, on ice, some specimens at about ¼ kg (ie 250 g) which were called "Fresh Tuna" (19 .99 Lei / kg).

The Internet is full of recipes for all kinds of dishes from "Tuna Flakes" or "Tuna Steaks". For the mini-tone, however, I found something on an Indian site (obviously spicy). I also reduced the spices (especially cayenne pepper) and in combination with the broccoli sauce something edible came out for those who do not give in to the wind after the extremely spicy dishes.

How do you proceed?

  • The eviscerated tuna is threaded (ie it turns into fillets, it is not threaded - neither outside nor inside).
  • Mix in a bowl 3 cleaned and crushed garlic cloves, a finely chopped small onion (you can use 2-3 shallots, if you have), a handful of freshly chopped parsley, ½ teaspoon ground cumin (1 cumin), 1 teaspoon of salt and a pinch of cayenne pepper (if you want it to come out spicy, put about ½ teaspoon).
  • Pour 3-4 tablespoons of olive oil and lemon juice on top. Mix well.
  • Grease the tuna fillets with this marinade and place them in a resealable bag together with the rest of the marinade. Refrigerate, turning occasionally for 1 hour.
  • Put in the non-stick pan 2-3 tablespoons of olive oil and fry the fillets first, 2-3 minutes on high heat, the skin side.
  • Turn the fillets with a wooden spatula (without breaking them) and fry for another 2 minutes, over medium heat.
  • Serve the hot fillets with a broccoli sauce and baked potatoes.
  • A glass of dry or semi-dry red wine (yes, it goes with certain types of fish) is also welcome.

Have fun and see you healthy again!

Egg au gratin with tuna and Aurora sauce

Egg au gratin with tuna and Aurora sauce is a recipe as simple as stuffed eggs although this version is served au gratin to enhance its delicious aroma.

You already know that Aurora sauce is very easy to prepare with Thermomix®. All you have to do is make a bechamel, which is cooked almost on its own and a few tablespoons of tomato sauce are added. adds flavor and a beautiful orange color.

Don't stop trying this harvest recipe because I'm sure you'll like it.

A quick recipe for lunch or dinner can be this recipe for tagliatelle with tuna, capers and lemon sauce. The degree of difficulty of its preparation is low, being ready in about half an hour.

Ingredients for tuna noodles, capers and lemon sauce:

340 grams of pasta tagliatele
coarse salt
freshly ground black pepper
280 grams of tuna in olive oil
3 cloves of garlic, cut into thin slices
2 tablespoons capers, preferably rinsed and drained well
1 knife tip of red pepper flakes
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1/4 cup freshly chopped green parsley

4 steps to prepare tagliatelle with tuna, capers and lemon sauce:

1. Cook the pasta in a large pot of salted water, according to the instructions on the package, until it becomes al dente. Keep 1 1/2 cups of water in which the pasta was boiled, and drain well.

2. Heat a large skillet over medium heat. Add the tuna with its oil and garlic and cook, stirring a few times, until the garlic is golden, for about 5 minutes. Add the capers and pepper flakes and let it cook for 30 seconds.

3. Pour a cup of water in which the pasta was boiled and bring to a boil. Add the cooked pasta and bring back to the boil, stirring a few times, until the liquid is reduced to a sauce covering the pasta.

4. Turn off the heat and add the lemon juice and grated peel, oil, parsley. Season with salt and pepper, add more water in which they cooked the pasta, 2-3 tablespoons in a row, until the pasta is evenly covered. Serve with pepper flakes sprinkled on top.

Tuna sauce - Recipes

Dear cats,

If you're like me, a cat with refined tastes, you'll love what I have to say! For those of you who are looking for refined combinations, textures worthy of putting on Instagram, and a dizzying range of flavors that leave your mouth watering. stop looking. You found Gourmet!

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So, exquisite cats, scroll forward. The delicious Gourmet world is waiting for you.

GOURMET Nature’s Creations is a unique collection of refined recipes inspired by nature. Each portion is made of mini fillets rich in chicken, beef and turkey seasoned with two types of vegetables, carefully selected and prepared by slow cooking. It does not contain preservatives or added artificial flavors. On the taste of your cat with refined tastes!

Nature’s Creations
with chicken 85g

Nature’s Creations
with Turkey 85g

Nature’s Creations
with Beef 85g

Nature’s Creations
Multipack 4x85g

GOURMET Gold offers a range of delicious recipes designed to pamper the sophisticated tastes of cats through different textures and flavors for each day. Quality ingredients, delicately prepared, for unique culinary moments.

Pate with Beef 85g

Pate with Liver 85g

Pate with Turkey 85g

Pate with Ton 85g

Pate with Chicken

Pate with Beef, Turkey, Liver and Tuna Multipack 4x85g

Refined Chicken and Carrot Recipes 85g

Refined Recipes with Lamb and Green Beans 85g

Refined Recipes with Beef and Tomatoes 85g

Double Flavor with Ocean Fish and Spinach, 85g

Double Flavor with Beef and Chicken 85g

Double Flavor Multipack 4x85g

Diced in Chicken and Salmon Sauce 85g

Diced in Chicken and Liver Sauce 85g

Cubes in Sauce Multipack 4x85g

GOURMET Pearls created Juicy Mini Files. Fine pieces of fish, beef, chicken, cut into mini fillets, carefully cooked and elegantly accompanied by vegetables are served in a delicious sauce to delight the tastes of your cat. Mini Fillets are simple and refined creations for an irresistible experience every day.

Mini Fillet with Game and Vegetables in Sauce 85g

Mini Fillets with Trout and Spinach in sauce 85g

Mini Fillet with Beef, Carrots and Vegetables in sauce 85g

Mini fillets with chicken in sauce

Mini Fillets with Chicken and Beef, Turkey and Lamb, Calf and Duck, Rabbit and Game Multipack 4x85g

Mini Fillets with Beef, Chicken, Rabbit, Salmon

Mini Fillets with Lamb, Duck, Tuna, Turkey

Mini Fillets with Salmon, Black Cod, Ocean Fish and Tuna Multipack

Mini Fillet with Veal and Vegetables, Rabbit and Carrots, Lamb and Vegetables, Provencal Chickens Multipack 4x85g

GOURMET My Little One is a range of extravagant recipes developed especially in small portions so that your cat can fully enjoy them. The fine pieces of beef, chicken, tuna or other flavors are caressed in a delicious sauce and give the cat a delicious meal. Thanks to the 50 gram sachets, your cat can enjoy fresh food and a new flavor every time, the whole sachet being consumed at one meal.

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


1. Bring 2 liters of water to a boil, add the cleaned and chopped vegetables, wine and meat. Season with salt and cook for 1 ½ hours, then leave to cool.

2. In a bowl or blender, mix the egg yolks, a pinch of salt, pepper and a pinch of lemon juice and mix all the ingredients well, at first slowly, then faster and faster, gradually adding the olive oil. After the sauce has started to emulsify, add the lemon juice. If the mayonnaise is "cheese", put an egg yolk in a clean bowl, mix vigorously and gradually, adding a little of the cheese mayonnaise. If you are in a hurry, you can use 250g of ready-made mayonnaise. When the mayonnaise is ready, add the tuna, anchovy fillets and capers and mix all the ingredients for a minute to obtain a creamy, lump-free sauce.

3. If you want a finer-toned sauce, you can add a few tablespoons of the cold soup in which the meat was cooked. You can also add a few pieces of vegetables cooked for soup, but you will have to blender all the ingredients again.

4. Drain and thinly slice the cold meat, arrange the slices on a plate. Pour the sauce over it and leave it to cool for at least an hour, so that the flavors blend slowly, after which it can be served.

Similar recipes:

Tone avocado

Avocado stuffed with tuna, tomatoes and red onions with parsley and chives

Celery salad with tuna

Ecuadorian celery salad with tuna, prepared with a small onion, mayonnaise and greens

Tone hooks

Tuna croquettes with cheese, sour cream and flour, fried in olive oil

Tuna paste with potatoes

Tuna paste with potatoes (pate) prepared with lemon, butter, a little milk and dill

Pancakes with tuna and potatoes

Recipe for pancakes with tuna and potatoes, prepared with grated cheese, eggs, medium potatoes, a large box of tuna

Video: MISKO τριβελάκι με σάλτσα τόνου (June 2022).


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  2. Heortwiella

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  3. Migul

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  4. Reznik

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  5. Thorp

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