Sea gold is sometimes called this representative of the large family of Mackerels. The fish is distinguished by its enormous size and the most impressive indicator of protein content among other underwater individuals. It is no coincidence that the question arises of how to cook fresh-frozen tuna in order to get the most healthy and certainly delicious dish.

How to cut fish properly

Before proceeding directly to the cooking process, we will deal with the culinary basics of the proper cutting of fish.

We are engaged in phased preparation of carcasses for heat treatment:

  1. We leave fresh-frozen tuna at room temperature for natural thawing.
  2. Cleaning fish from scales is a very dirty task, so we cover the work surface (board) with a dense sheet of polyethylene (you can use newspapers) or do it right in the sink.
  3. “Armed” with a well-sharpened knife or a special “fish scaler”, we free the tuna from the scales. We direct the sharp cutter towards the head, holding the fish by the tail. It is better to wrap the latter with napkins so that the tuna does not slip out, “confusing” a stream of water with sea waves. At the end of this stage, we wash the carcass well.
  4. Next, cut her belly, remove the insides, do not forget to throw away the gills. Once again, we arrange a "water treatment".

That’s all the wisdom of the correct cutting of our “navigator”. It remains to cut it into portioned pieces and cook it deliciously according to any of the recipes presented.

Bake in the oven

Tuna fish is suitable for a wide variety of dishes. Oven baked fish is especially good.

Ingredients Composition:

  • lean oil;
  • ½ lemon juice;
  • fresh-frozen tuna - 500 g;
  • a mixture of peppers, salt.

Cooking method:

  1. How to handle the fish - we already know. Wash the washed carcass thoroughly with disposable towels, then rub it well on the outside and inside the abdomen with cooked / sea salt, spices and spices. Sprinkle with citrus fruit juice.
  2. We place the tuna on an oil-treated foil sheet so that its matte surface is outside. This will speed up the cooking time. By the way, paper thickness should be 11 microns. Otherwise, use a double layer of packaging.
  3. We send the workpiece for 40 minutes to the oven, heated to 180 ° C.

Serve baked dish with potatoes, boiled rice, fresh vegetables.

Fried fish in a pan

An excellent option for a fish dish is toasted tuna in a pan. The dish turns out with a golden brown crust, juicy and very tasty!

Grocery list:

  • fish fillet - 1 kg;
  • egg whites - 4 pcs.;
  • sesame seeds, coriander, favorite spices;
  • salt pepper.

Order of preparation:

  1. Thoroughly blot the pre-processed tuna fish, divide into pieces. The thickness of each layer or piece should not exceed 3 cm, so that the portions are better steamed.
  2. Rub the parts of the fish with table / sea salt and pepper. Since in this recipe we use a product that has not passed the pickling stage, we must stand it for half an hour in this state, and only then proceed to frying.
  3. Mix proteins, coriander, sesame and selected spices in a spacious bowl. Shake the composition well.
  4. Dip each piece of fish into a fragrant egg composition, put it in a fat (creamy or vegetable) boiling in a hot frying pan and cook until golden brown on all sides, periodically turning portions.

A piece of fish is recognized as ideally fried if on its cut, closer in the middle, the color of the meat has become light pink, and from the edge - brown.

How to cook fresh frozen tuna steaks

Frozen tuna fillet is perfect for serving steak dishes. Prepared layers can be pre-marinated, providing the meat with additional tastes and aromas of spices.

Essential Ingredients:

  • oil (olive / sunflower);
  • tuna fillet - 700 g;
  • Provencal herbs in dry form;
  • sea ​​salt, pepper.

Cooking order:

  1. First of all, on the eve of the process we take out the product from the freezer, leave it on the bottom shelf of the refrigerator for thawing.
  2. Thoroughly wash the fish layer, get wet with disposable towels, cut into steaks up to 3 cm thick. Tuna has long been equated to "sea meat", so it is possible to divide a piece easily and simply - like beef.
  3. Bone each layer in a mixture obtained from aromatic herbs, salt and black pepper (certainly freshly ground), then coat in olive oil. We leave the product for an hour in this condition.
  4. We heat the vegetable fat in a hot pan, put the steaks in a boiling composition. We do this in such a way that the pieces do not touch each other.
  5. Fry the fish, periodically turning over after the formation of a pink crust. Remove the pieces from the heat and place on napkins, leaving excess fat on them.
  6. Add a little more oil, prepare the next servings.

Serve steaks on serving plates, decorate with tender lettuce leaves and thinly sliced ​​lemon slices.

Delicious pickled fish

It is very easy to get a wonderful dish from freshly frozen fish product if you pre-marinate the tuna steaks correctly.

Product Set:

  • olive oil;
  • lemon juice - 16 ml;
  • cloves of garlic - 2 pcs.;
  • brown sugar - 30 g;
  • soy sauce - 20 ml;
  • carcasses of fish - 2 pcs.;
  • pepper (dry mix and cayenne) - ½ tsp;
  • ginger - 1 pc.;
  • table salt.

Cooking sequence:

  1. We clean the tuna, remove the insides and gills, rinse well, dry with napkins, divide into pieces.
  2. Finely rub ginger root and cloves of garlic in a spacious bowl. We add lemon juice, olive oil, sugar, pepper compositions.Mix everything thoroughly.
  3. Coat parts of the carcasses with the sauce obtained inside and outside, put the product in a bag, leave in the marinade for half an hour.
  4. Fry fish in hot oil, turning over after 3 minutes, slices with browning sides. Repeat the process.

Serve a delicious pickled tuna with your favorite side dish and a salad of fresh vegetables.

Boiled tuna fish

The wide demand for meat of this marine inhabitant obliges us to diversify the methods of its preparation. A boiled fish dish will be one of the excellent options for heat treatment of the product.

All components of the dish:

  • fully processed fillet (carcass) of tuna - 2 pcs.;
  • laurel leaf;
  • onions - 1 pc.;
  • peppercorns, salt.

The sequence of actions:

  1. Pour purified water into the pan, throw the laurel leaf, salt and other spices. To this we add the freed from the husks, shredded onion head.
  2. Heat the composition to a boil, gently lower the fish into the gurgling broth, cook for 12 to 15 minutes.

We take the tuna meat from the container, serve it chilled. We make the dish according to our own preferences or wishes of family members.

Cooking and Serving Tips

The most burning question that concerns every housewife most of all is how to cook tasty tuna. We present some useful tips and tricks to successfully cope with this task.

  1. Pickling. Separated into pieces of fillet or whole carcasses of fish, it is desirable to pre-sustain in a composition prepared on the basis of orange juice, liquid honey and sesame oil. Here it would be nice to add your favorite spices. One hour is enough for the product to be saturated with spicy notes and aromas of the resulting sauce. Many chefs use a marinade mixture made up of red wine, vinegar, chopped garlic, and a slice of grated ginger. As a result, the fish acquires a spicy and very interesting taste. Be sure to take into account the fact that the longer it will be in the composition, the more juicier and softer.
  2. Cooking in the oven or grill. If the tuna is not pickled beforehand, then it is advisable to grease it first with oil and only after this procedure treat it with salt and spices. When the fish is baked in the oven, preheat it to t from 180 to 220 ° C, cook in open form for 10 minutes, in foil - from 15.

It is very important not to overdry the product so that it does not become completely solid and tasteless.

Presenting your creation to family or guests is a very responsible task, requiring certain skills and culinary ingenuity. First of all, for the exquisite design of fish, you should choose a beautiful dish on which golden layers or whole carcasses will look most impressive. There are many ways to present dishes to a gala or ordinary table. And here it all depends on our tastes, fantasies and preferences. Here is one of these tricks.

When serving tuna, lay out one by one on a plate:

  • salad mix, pepper fruits chopped into rings;
  • season beautifully laid components with your favorite spicy sauce;
  • then we arrange around the circumference the divided portions of fish, gracefully attach the twigs of greenery;
  • decorate the top of the composition with olives, olives, halves of chicken / quail eggs.

Add the desired amount of sauce, decorate a luxuriously decorated dish with rose pepper. Everything turned out simple, beautiful, elegant!

The advice and recommendations presented in the material are not intended at all for lovers. We will not belittle our own merits, because in our kitchen we have long become professionals. So we can quickly teach you how to cook fresh-frozen tuna in the best possible way!

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