Steamed tuna in a slow cooker. Recipe for preparing delicious tuna in a slow cooker Steamed tuna in a slow cooker

Tuna is a fish popular among chefs, the meat of which is called sea veal. The benefits of tuna are enormous. Thanks to its low calorie content, tuna is great for people on a diet. Moreover, fish meat is rich in omega-3 acids, “right” fats, minerals and vitamins. Thanks to this, regular consumption of this type of fish helps to normalize metabolic processes, resist the occurrence of cancer, improve the functioning of the cardiovascular system, reduce the amount of sugar in the blood and remove cholesterol from the body.

In addition to its beneficial properties, tuna has excellent taste, which is why it is used to prepare a huge variety of dishes. It is fried, stewed and baked, pickled, added to salads and various baked goods. You can cook this fish deliciously in a slow cooker. But how to cook tuna in a slow cooker? Fried tuna is a win-win option.

How to cook tuna in a slow cooker tasty and fast?

What do you need to make delicious tuna stacks?

400 g fresh tuna,
3 tablespoons olive oil,
½ part lemon
Salt,
Ground black pepper,
A few olives.

How to cook tuna in a slow cooker: a simple cooking method.

To cook delicious tuna in a slow cooker, you don’t need to put in a lot of effort. Take the tuna fillet and cut it into medallions. The thickness of the piece should not exceed 1-2 cm. Coat each piece with salt and spices, sprinkle with lemon and olive oil and leave to marinate for about 20-30 minutes. At this time, you can prepare the slow cooker. Place foil on the bottom of the multicooker bowl and turn on the “Baking” mode for 25-30 minutes.

If it is impossible to set this cooking time in your multicooker, then note the cooking time for the tuna. Place the marinated fish in a slow cooker and pour the remaining marinade onto it. Close the multicooker. The finished dish can be decorated with olives, which should first be cut into slices. As a side dish for tuna, you can serve a salad of fresh vegetables.

Now you know exactly how to cook delicious tuna in a slow cooker. But do not forget that this type of fish can be stewed with vegetables and steamed, for which you should use the appropriate programs.

Tuna is such a delicious fish that it will compliment any dish. Because of its taste they say about it “neither fish nor fowl”, but that’s how it is. There is a lot of pulp and resembles the taste of steamed veal. This sea fish is also useful, so with constant consumption, it has a positive effect on the immune system, is excellent for heart patients, and makes teeth and bones stronger. Another important point is that fish carcasses contain few small bones and do not need to be cleaned.

With the purchase of a PHILIPS multicooker, I feel that this non-greasy fish can be turned into juicy and aromatic.

All kinds of additives play a big role here: vegetables, spices, olive oil. You can of course play with additives, but that’s for next time. For now, tuna will be the main component on the gastronomic scene, and the steaming method will be in foil.

According to the recipe, tuna is prepared in a slow cooker as follows;

First, you need to defrost this product, rinse it in cold water, and remove all fins.

Cut the belly and fillet it with skin and rib bones and open it like a book. Rub with salt on both sides, salt and spices for fish, which include: cumin, bell pepper, chili.

Place onion and garlic cut into rings inside, crushed with the flat side of a knife.

Cut the carcass into 4 parts and place on foil. Gently sprinkle fresh dill around and drizzle with olive oil.

Mayonnaise is also appropriate here, but this is to everyone’s taste. Wrap tightly and place in a vented pan in the slow cooker. Close tightly and set the display to “steam” for 30 minutes.

Take it out with foil, put it on a plate and eat, it turns out juicy and tasty!

Components:

tuna carcass - 1 piece;
onions - 3 heads;
garlic - 4 cloves;
spices - 1/2 pack (25 g in a pack);
salt - according to preference;
olive oil - 2 tablespoons.

This was my personal experiment, all three of us ate it. Excellent rating. Cook, write, come visit.

Tuna is a fish that not only has excellent taste, but is also easy to prepare. There are several ways to cook tuna fillet, with which the finished dishes can acquire different flavors.

Beneficial features

Due to its taste, tuna is often called “veal of the sea.” It contains a small amount of fat, which is why the fish is often called dietary. Dishes containing tuna as ingredients are often included in the daily diet of those on a diet.

Research by scientists has shown that people who regularly eat tuna fillet dishes are less likely to experience problems with the cardiovascular system and brain activity. With frequent consumption of this type of fish, vision is normalized and the risk of developing cancer is reduced.

What beneficial substances does tuna fillet contain? First of all, it is Omega-3 - one of the most useful acids. Of the minerals and amino acids, it contains phosphorus, iron, calcium and magnesium, as well as selenium.

Small - per 100 grams of the finished product there are only 140 kcal.

What to cook with tuna

There are many dishes that can be prepared from fillets of this fish. Thanks to the large size of the carcass, it makes excellent steaks. You can make a tasty and low-fat soup from this type of fish. Fried tuna is no less successful.

It is better to buy such fish freshly frozen - this way it retains the maximum amount of nutrients.

Tuna steak with Provençal herbs

This dish is very easy to prepare. All ingredients listed in this recipe make four servings.

At the very beginning of cooking, you should prepare the spices and herbs in which you will need to roll the tuna fillet before the frying process. To do this, you need to take a little ground black pepper (a quarter of a teaspoon), a pinch of salt, and a tablespoon of a mixture of Provençal 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 and spices.

In the meantime, you should heat the frying pan, then fry the fish fillet on it (3-4 minutes on each side) until the pieces are browned - this will indicate the readiness of the dish.

Tuna steak will look more impressive if, when served, it is decorated with lettuce leaves 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, place a medium bunch of chopped basil and 3-4 crushed cloves of garlic into a bowl - beat them until smooth, adding a tablespoon of olive oil in the process. A third of the resulting sauce should be separated and a peeled and chopped medium cucumber should be added to it. In this composition, the mass should be placed in the refrigerator.

Now you should start preparing the tuna fillet. For this dish, it is best to initially take a whole piece of fish fillet. It should be thoroughly greased with soy sauce and filled with a mixture 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, after greasing the grate with oil, place the fish without marinade. It must be baked over high heat, periodically turning over and pouring marinade over it. Cooking tuna fillets using this method will only take about 15 minutes - eventually a light brown crust should form on the fish. Now the meat needs to be cut into small portions and poured with sauce from the refrigerator.

Tuna fillet stuffed with vegetables

The quantities of ingredients indicated here are for 2.5 kg of fish.

The carcass should be washed well and separated from the skin so that it maintains its integrity. Afterwards it should be cut into medium-sized pieces.

Now you should cook the vegetables. You need to fry 300 g of carrots and 400 g of peeled tomatoes, grated, in one frying pan, and in another frying pan, an onion cut into rings. A third of the onion should be added to other vegetables, add some spices (to taste) and bring to a boil. Separately, make the gravy from one tomato.

The prepared tuna fillet should be minced in a meat grinder and the remaining onion should be added to it. This mass should also be salted and peppered and the skin removed from the fish should be stuffed with it.

This dish is prepared in the oven, in a deep bowl. Pour tomato sauce into a container and place tuna in it. The whole thing is topped with a gravy of carrots, tomatoes and onions. In this form, the fish should be baked at a temperature of 180 degrees. The finished dish should be cut into portions.

Baked tuna

Tuna fillet baked 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 peppered and salted, coated with crushed garlic (3-4 cloves) and placed in a baking dish well greased with olive oil. The mold should be covered with a lid and placed in the oven, preheated to 180 degrees, for 10 minutes. After this, the fillet pieces should be turned over, the dish covered with a lid again and baked for exactly the same amount. The tuna is ready.

Grilled tuna

Tuna fillet fried in a frying pan turns out very tasty. So, 0.5 kg of fish should be washed and dried with a paper towel. A large piece should be divided into portions measuring 3 x 3 cm. The marinade is prepared separately, for which 4 tablespoons of soy sauce, half a teaspoon each of salt and paprika, and a teaspoon of ground pepper are mixed. Soak the fish pieces in this marinade and leave to marinate, covered, for 30 minutes.

Grilled tuna can be served with lettuce and fresh vegetables.

How to cook fresh frozen tuna

It is best to purchase fresh frozen tuna, since with this type of storage the fish retains the largest amount of useful microelements. You can make flavorful kebabs from such fish. To do this, you need to take the tuna and keep it in the water for some time. For 250 grams of fillet, cut into small cubes, you need to take a little salt, pepper and just a little spice. The fish should be rubbed with these spices, sprinkled with a small amount of olive oil and each piece wrapped in large basil leaves. Now the fish must be strung on skewers pre-soaked in water. The kebabs are baked on the grill or over the fire for 7 minutes.

Tuna carpaccio

Very often, the menu of expensive restaurants includes an Italian dish - tuna fillet carpaccio. The recipe is simple, but the result is a very original work of culinary art.

For this dish, you need to cut 100 grams of fish fillet into the thinnest pieces. Separately, prepare the sauce. For it you need to mix 100 g of olive oil, 10 ml of lemon juice, and 15 ml of soy sauce. This sauce is poured onto the plate on which the finished dish will be served. After this, chopped tuna fillet is placed in the sauce. The carpaccio recipe calls for adding black and white sesame seeds to the dish, but this ingredient can be omitted.

Place a little grated Parmesan cheese on top of the fillet and add a vegetable salad made from chopped cherry tomatoes (15 g), lettuce (10 g) and chopped avocado (20 g), dressed with a little olive oil.

Baked tuna

If the question arises “how to cook fresh frozen tuna,” then there is a simple answer: you can bake the fish with lemon. To prepare the dish, you need to take a whole tuna, remove the bones, wash it well and dry it with a paper towel. Then the fish must be thoroughly rubbed with a mixture of peppers with the addition of salt, vegetable oil and the juice of half a lemon.

How to cook tuna fillet in the oven so that the fish does not end up dry? There is only one answer: in foil. The fish coated with marinade should be placed on foil (matte side), wrapped and baked in the oven for 40 minutes at 180 degrees.

Salad with canned tuna "Italian style"

Another practical answer to the question of how to cook tuna fillet is canning. Canned fillet can be added to various salads - with well-chosen ingredients it will go perfectly together.

In order to prepare the Italian salad, you need to take washed and dried lettuce leaves, tear them and place them on a plate. On top of the salad, you need to put grated mozzarella cheese (150 grams), and on top of the cheese, put olives cut into small rings (100 grams). Next come small cherry tomatoes (200 grams), which can be cut into halves if desired. Then fish is added to the salad, which must first be squeezed out of the brine and mashed with a fork (200 grams).

The ideal dressing for this salad would be the juice of one lemon mixed with a little olive oil. Sprinkle a small amount of pine nuts (40 grams) on top. 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. Just before serving, the finished salad should be carefully 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 are perfectly combined.

To prepare such an original dish, you should first prepare the sauce. To do this, combine two tablespoons of olive and sesame oil, as well as soy sauce, in one small container. You should also add a teaspoon of Chili paste there - it will add the necessary spiciness.

Now is the time to start preparing the pasta. Soba noodles or long Italian pasta are ideal for this dish. Pasta should be boiled until half cooked, then rinsed thoroughly in ice water.

Then 150 grams of tuna fillet should be cut into the thinnest strips so that the thickness of the strips does not exceed the thickness of the pasta. After this, the fish should be combined with the remaining pasta and, after 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 placed on plates. You can sprinkle toasted sesame seeds on top of each serving.

Tuna soup

When a housewife is thinking about what to cook from tuna, 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, you should peel and cut three medium-sized potatoes into medium cubes. Boil the potatoes over high heat, gradually reducing it to medium (about 20 minutes).

In the meantime, you can start preparing the frying. To do this, cut the onion into thin rings and the carrots into strips. Vegetables should be fried in a hot frying pan in butter until golden brown. After this, add one grated tomato (without peel) to them. In this composition, the vegetables need to be simmered a little more and then added to the soup. After this, add a can of canned tuna (200 grams) and bring the contents of the pan to a boil. Once 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 steep for a while.

Tricks for cooking tuna

As you can see from the recipes above, tuna is a fish that is very easy to prepare. However, there are some tricks to keep in mind during the process.

First of all, it is worth remembering that the most delicious dishes are obtained from fish that has lain in the refrigerator for no more than four days.

If to prepare a dish you need to boil this type of fish, then it is worth remembering that it will acquire the best taste after 10-12 minutes of cooking - after that it will begin to lose the brightness of its taste, and the finished dish will no longer have the desired richness.

If there is a need to marinate tuna, it is best to do this in soybean, olive, sesame oil, lemon or orange juice, as well as your favorite spices. When using spices, remember that there should not be a lot of them so that the taste of the fish is not lost.

If tuna needs to be fried, then to give the treat the most vivid taste, simply rub the carcass with salt. If it was treated with soy sauce before the frying process, it should definitely be salted to maintain its juiciness.

If you have never tried tuna steak, be sure to do so. The fish is not cheap, but really worth it! In appearance it is similar to beef, in taste, as in the well-known saying - “neither fish nor meat.” But at the same time incredibly tasty! Tuna exhibits its properties best if you cook it with a minimum of additions, so as not to overwhelm the real taste of this miracle fish. I suggest the following recipe:

	1. Prepare all products.
	2. I cut the steak thinner (1-2 cm), because I like it well done; if you want it to remain “pink”, you can take a piece 3-4 cm thick.
	3. Salt and pepper the fish, pour lemon and olive oil over it. Leave to marinate for 15 minutes.
	4. Place foil in the slow cooker (but you can do without it if you absolutely trust the coating of the bowl), lay out the pieces of fish, and pour the remaining marinade on top.
	5. Set the “Baking” mode, for me the minimum is 40 minutes. But 20-25 is enough. Therefore, you will have to monitor the multicooker and turn it off yourself.
	6. Prepare the olives. I take whole ones, with a stone, they seem juicier to me. And getting rid of the pits is very simple: just press the olive with the flat side of the knife against the board, and then the pit will easily separate.
	7. Cut the olives.
	8. Decorate the finished dish with olives. Can be served with vegetables, rice, fresh salad.

Despite the fact that everything is extremely simple and fast, the dish is very tasty!

Bon appetit!

I already know for sure that a slow cooker can “transform” dry fish, such as tuna, into juicy and tasty. Of course, the vegetables on which the tuna was stewed also played a role here. Nevertheless, I still attribute most of the credit (emphasis on the first syllable) to the multicooker (I cooked an M170 in Redmond). The recipe is quite simple, and even a novice slow cooker can handle the preparation. And instead of tuna there can be any fish.

Ingredients:

Tuna (carcass) - 1 pc.
Onions - 1-2 pcs.
Carrots - 1-2 pcs.
Tomato - 3-4 pcs.
Garlic - 2-3 cloves
Lemon juice - 2 tablespoons
Salt - to taste
Ground black pepper - to taste
Ground white pepper - to taste
Thyme (dry) - to taste
Olive oil - 1.5-2 tablespoons

Preparation:

1. In the evening, I transferred the frozen tuna from the freezer to the bottom shelf of the refrigerator, where the tuna defrosted all night. Then I washed the fish and “scraped” the carcass with a knife (there are no scales on tuna, but I always do this with fish). Then she cut off the head, tail and fins. I removed the entrails and washed the belly (by the way, the inside of the fish, after removing the entrails, is easy to clean with a bottle brush). Next, I cut the tuna into portions, sprinkled them with lemon juice, a little salt, sprinkled with black and white pepper and dry thyme. I left the fish and began to prepare the vegetables.

2. My vegetables are carrots (grated), onions and garlic (finely chopped with a knife) and tomatoes (skinned and cut into small random pieces).

3. Turned on the multicooker, selected “Frying” and “Vegetables” through the menu, time 18 minutes (I have this default time, I didn’t change it). I poured in the oil, waited a few minutes for the bowl of olive oil to heat up, then added the onions, garlic and carrots.

4. When the display showed 8 minutes, put tomatoes in the bowl, stirred and left until the end of the program. At the very end I salted the vegetables a little.

5. I laid out pieces of tuna on the vegetables, slightly “drowning” them (lightly, without much effort, using a silicone spatula) in the vegetables. I closed the multicooker and switched it to the “Stewing” - “Fish” mode, time 30 minutes. After completing the program, I left the fish on the heat for 15 minutes (so that the fish was soaked and infused).