Wild Fish

Recipes of canned Tuna


Tuna is a leader among seafood products by content of healthy Omega-3 fatty acids. This kind of fish is of particularly valued in the industry and is second popular in the world among all kinds of seafood products, following shrimps. The largest consumer of this kind of fish is Japan which consumes about 43 thousand tons a year.
Tuna meat has a sophisticated and delicate taste and it is thought to be very a nutritious product, rich in protein and hemoglobin. In France it is compared with steamed veal. Tuna is used for soups, various salads and hot vegetable dishes. It can be baked, fried, stewed, steamed, salted, and smoked. It is tuna that is the most preferential fish among the Japanese for the famous sushi, since this fish is thought to be resistant to contamination by germs.
Tinned tuna is hugely popular all over the world. The fish is brined in its own juice, oil or any other vegetable oil. It is a self-sufficient snack which may be complemented with lemon juice, olives and greens. Tinned fish is often added to vegetable salads or used for preparing other dishes, for example, fillers for pies and pizza.
Tuna TM «Aquamarine» – brined in its own juice, oil or any other vegetable oil. Tuna TM «Aquamarine» is often added to vegetable salads or used for preparing other dishes, for example, fillers for pies and pizza. This natural well-balanced product comes in two types: ‘bits’ and ‘for salads’.
«Aquamarine» canned fish is produced according to high quality standards. Do not contain preservatives, colouring agents, flavour enhancers and GMOs.
Tuna salad with baked bell pepperTuna salad with baked bell pepper
Cooking time: 30 min;
Number of Serves: 2
Ingredients:
Tuna in oil of TM «Aquamarine» – 185 g

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Tomatoes cherry – 5
Capers – 2 tablespoons
Bell pepper – 1
Spring onion and lettuce leaves
Seasoning:
Olive oil – 3 tablespoons
Lime juice – 1 tablespoon
Soya sauce – ½ tablespoon
Sesame oil -½ teaspoon
Mustard – ¼ teaspoon
Dill weed – 2 sprays
Dried chili pepper to taste
Method of cooking:
Cut pepper in two and bake for about 10 minutes in an oven heated to 200 degrees. Mix the seasoning ingredients with chopped dill weeds, add some salt and dried chili pepper.
Put capers in the salad bowl, quarter-cut tomatoes, tuna and chopped spring onion. Mix with 2/3 seasoning. Stuff the two halves of pepper, put them on lettuce leaves and pour with the rest of the seasoning.
«Aquamarine» wish you bon appetit!

Tuna and grapefruit saladTuna and grapefruit salad
Cooking time: 15 min;
Ingredients:
Shredded tuna in brine TM «Aquamarine» – 185 g

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Red onion – ½
Cucumber – 1
Grapefruit – 1
Lettuce leaves – 150 g
Sauce:
Honey – 2 tablespoons
Soya sauce – 3 tablespoons
Mustard – 1 teaspoon
Olive oil – 3 tablespoons
Black ground pepper – to taste
Method of cooking:
Tear lettuce leaves into pieces, put into a salad bowl and carefully mix with tuna. Peel a grapefruit, take out the pulp and slice them. Cut cucumber and onion into circles and add to the tuna.
Sauce: blend honey, soya sauce, mustard, olive oil and juice left from the grapefruit. Season the salad with the sauce and serve.
«Aquamarine» wish you bon appetit!

Toast with tunaToast with tuna
Cooking time: 20 min;
Ingredients:
Tuna Chunks in brine TM «Aquamarine» – 185 g

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Pickled cucumbers – 5
Bell pepper – 1
Sweet onion – ½
Garlic clove – 1
Mayonnaise – 50 ml
Ketchup – 1 teaspoon
Toast bread – 5 slices
Method of cooking:
Chop cucumbers, onion and bell pepper, mix with tuna. Add crushed garlic, mayonnaise and ketchup to the tuna and vegetables. Put it on freshly toasted bread.
«Aquamarine» wish you bon appetit!