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 and sprinkled them with lemon juice, salted it a little, 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). She poured the oil, waited a few minutes for the bowl to olive oil warmed up, then added onions and 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). 
6. As a result of such a simple preparation (and I think the preparation is very simple) the result was delicious tuna.
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.
- 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).
Tuna like this delicious fish that she 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. Also this one sea fish useful, so with constant use, it has a positive effect on the immune system, is excellent for heart patients, 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.
Tuna in a slow cooker Place the cut into rings inside onion and garlic, 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!
Tuna in a slow cooker 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.
(2 votes, average: 4.50 out of 5)
www.vkusnodarka.ru
Recipe for preparing delicious tuna in a slow cooker
Tuna is everyone's favorite fish to cook. different ways: boil, fry, steam or marinate. In any case, the fish will turn out juicy, aromatic and appetizing. Steamed tuna in a slow cooker is an excellent dish for a holiday or home dinner: the dish turns out to be satisfying and very healthy. And this is not surprising, because this type of fish is considered one of the most useful.
There is no shame in serving steamed tuna to guests, since any recipe for its preparation contains a certain “zest” that adds beauty and richness to the dish.
It is impossible not to notice that the Far Eastern spices, which are necessary for steaming tuna, are beneficial for the body: they improve the digestion process, neutralize toxins, and also stimulate the process of food digestion. That is why, in general, cooked fish can rightfully be called a storehouse of vitamins and useful elements.
Any fish recipe can be prepared very quickly in a slow cooker. In addition, you don’t have to stand at the stove for half a day to cook an unusual and delicious dish.
You can serve steamed fish with any hot side dish: mashed potatoes, boiled potatoes, rice, any cereal, and so on. Gives an unusual taste to the dish fresh salad from cucumbers and tomatoes, or cabbage and sweet peppers. There is no need to add sauces and mayonnaise to the fish, as they will overwhelm the entire taste of the tender fish meat.
Often the dish is prepared with soy sauce, which is rightly called the “king of Asian cuisine.” It gives the fillet an exquisite taste that cannot be compared with anything else.
Tuna is a famous type of fish, the carcass of which is popularly called sea veal. Its benefits are significant for the body. Due to the low calorie content of meat, tuna dishes are perfect for people who want to lose excess weight.
The carcass is also endowed with omega-3 acids, vitamins, beneficial elements and “right fats” that our body needs every day. Thanks to this set of elements, regular consumption of tuna dishes leads to normalization of metabolic processes, improvement of heart function, resists the formation of many cancers, and also quite quickly reduces the amount of sugar in the blood.
Except useful properties, this fish is also endowed with excellent taste. That is why it is used to prepare many recipes: salads, baked goods, hot dishes, and also used as an independent dish.
Steaming fish in a slow cooker is quite easy and quick (only half an hour), especially since you will need a minimum of products and a maximum of desire for this.
Cooking recipe
Steamed tuna will turn out very tasty if you follow the recipe exactly. After all, all the spices and ingredients were selected very carefully so that in the end the dish would be not only tasty, but also appetizing.
Ingredients:
Step 1
First of all, pour some water into the multicooker bowl and bring it to a boil in the “Stew” mode. While the water is boiling, prepare the carcass: if necessary, remove the fish from the insides and remove the scales.
Step 2
Then rinse the tuna thoroughly and divide it into portions.
Step 3
Immediately after the water boils, place it in the kitchen appliance special plate intended for steaming. Place all the fish there, preferably in one layer, then cover with a lid and leave to cook for 6-8 minutes.
Step 4
The meat is almost done when it pulls easily from the bones with a fork. While the carcass is cooking, you can prepare the sauce. To do this, combine sherry, ginger, soy sauce, pre-chopped onion, garlic, oil and salt. Place the mixture on the fire, stirring thoroughly first. Bring the resulting sauce to a boil.
Step 5
Immediately after cooking the fish pieces, place them on a flat plate, pour generously of the resulting sauce and serve immediately before the dish cools down and loses its wonderful aroma.
This tuna recipe can be eaten both hot and cold. But still tastier and more appetizing dish Looks while it's hot.
Steamed tuna in a slow cooker is a quick, easy, and most importantly inexpensive dish that you can prepare if you want variety in your daily diet. This recipe can be supplemented with various spices and herbs, which will give the fish additional taste.
recepti-vmultivarke.ru
Tuna in a slow cooker - a recipe for how to cook delicious tuna
Cooked tuna in a multicooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek, Philips and other models) will lift your mood. To give the fish juiciness, the tuna according to the recipe will be cooked together with vegetables. The slow cooker tuna recipe is delicious and simple. Those interested can read how to cook not only steamed tuna or in foil.
Ingredients for tuna in a slow cooker:
- tuna – 700 g;
- tomatoes – 3 pcs.;
- bell pepper – 2 pcs.;
- onion – 3 heads;
- garlic – 4 cloves;
- spices;
- salt;
- lemon juice.
How to cook tuna in a slow cooker? Prepare tuna steaks about 2 cm thick. Salt and sprinkle with seasoning. Sprinkle with lemon juice. While the tuna is marinating, prepare the vegetables. bell pepper and cut the tomatoes into thin slices. Chop the garlic. Cut the onion into cubes. Pour oil into the slow cooker. Fry the onion and garlic using the frying or baking mode. Add vegetable slices. Salt, pepper, mix everything. Simmer for 10-15 minutes.
Place the tuna in the slow cooker. Cover the fish with softened vegetables. Switch the multicooker to “stew.” Set the cooking time for tuna in the microwave for 30 minutes. Click "start". After the signal, the tuna in the slow cooker is ready. Bon appetit! You can also cook jellied fish in a slow cooker.
multivaram.ru
How to cook 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.
Delicious, light and very healthy recipe For family dinner– tender tuna, steamed in Chinese style with ginger, sherry, garlic and soy sauce. Steamed tuna, details in our article.
The spices used in this recipe (black pepper, ginger, garlic), also traditional for Far Eastern cuisine, are very healthy. They stimulate the digestive process, promoting better digestion of food in the stomach, strengthen the immune system, have anti-inflammatory properties and neutralize toxins.
Soy sauce is called the “king of Asian cuisine”, because thanks to its piquant taste and valuable qualities, almost every dish cannot do without it.
- Preparation of ingredients - 20 minutes;
- cooking time - 10 minutes;
- total cooking time is 30 minutes.
Ingredients
- 1 kg fresh tuna;
- 1/2 cup soy sauce;
- 1/2 cup sherry;
- 1/2 cup vegetable oil;
- 1 bunch of finely chopped green onions;
- 1/2 cup chopped fresh ginger root;
- 3 minced garlic cloves;
- 1 teaspoon salt;
- 1 teaspoon ground black pepper.
Preparation
1) Pour water into the steamer and bring it to a boil. Then place the prepared tuna steaks in the steamer. Cover with a lid. Cook the tuna for 6-8 minutes until the skin comes off easily with a fork. 2) While the fish is cooking, prepare the sauce. Combine the following ingredients in a medium saucepan: soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt and black pepper. Bring this mixture to a boil. 3) Remove the cooked tuna steaks from the steamer and place on a plate. Pour the prepared sauce over them and serve immediately.
Nutritional information per serving
- calories - 282;
- fats - 14.8 g;
- cholesterol - 51 mg.
Benefits of steaming
- This is the oldest method of cooking. Ancient Chinese sources also testify to its popularity. It is still widely used today Asian cuisine, and thanks to its advantages it is now appreciated by fans healthy eating and all over the world;
- Steamed food retains not only its natural appearance, color and smell, but also most of the beneficial ingredients, including vitamins and microelements. Since no oil is used, food is not saturated with fat and water-soluble vitamins are not lost;
- Steaming is easy and very fast: the food does not need to be stirred and turned over all the time, it does not burn. After cooking, the steamer does not need to be cleaned of oil and fat;
- Steamed fish without salt and pepper turns out surprisingly juicy, tender and soft. It's valuable dietary product. It goes well with a variety of sauces and side dishes.
Greetings to dear readers of the site! How easy is it to cook wild tuna? Tuna is boiled for diet purposes and used in culinary experiments. The classic use of huge tuna is canning and frying tuna fillets in a pan for sushi and rolls. By the way, soup and salads are prepared from canned tuna.
How to cook raw tuna? There are many different ways to prepare tuna. Tuna steaks or just fillets are cooked in a double boiler, slow cooker and, as usual, on the stove in a saucepan.
Simply boiled fish turns out dry with fibrous meat. If the middle of a tuna steak is left uncooked, the fish will be somewhat reminiscent of beef. To make tuna meat soft, you need to add it to the brew tomato juice(paste). Delicious tuna It turns out in the oven if you just bake it in cream.
How long to cook fresh tuna fish? In a saucepan, cook the fish after boiling for up to 10 minutes. It just takes a little more time for a couple, 15-20 minutes. In a multicooker at home, using the “Cooking” and “Stewing” programs, it is enough to cook for 7 minutes.
To simply cook boiled tuna in a slow cooker according to the recipe, we will need:
- chilled tuna;
- black peppercorns;
- a pair of bay leaves;
- salt.
How to cook tuna a simple recipe with photos
Homemade tuna recipe in a slow cooker is simple. Wash the fish and clean it. Open the belly of the tuna, remove all excess, separate the head from the carcass and the tail with feathers. Cut the fish into pieces.
Place the fish in the multicooker bowl and add water until the liquid covers the tuna. Add bay leaf, round black pepper, salt.
Turn on the multicooker in the kitchen, close the lid, turn on the “Cooking” function, cook for 7 minutes.