It is true that buyers in Lithuania prefer tuna in oil – according to data from the Maxima business network, 45% of it is also sold. More than canned tuna in its own juice.
From Japan to the Mediterranean, tuna has been caught and prized for centuries, and canned tuna made its debut on supermarket shelves in the United States at the beginning of the last century – a delicious long-life product that quickly became popular and found its way into many kitchens. For a long time. The demand for tuna is now so high that fishing and canning must be strictly controlled to save this fish from extinction.
Hello and fast
Tuna is a source of omega-3 and omega-6 fatty acids, is rich in vitamin D and has a high content of B vitamins. This fish is rich in iodine, which is necessary for the thyroid gland, as well as trace elements such as phosphorus, iron and manganese, which are essential for the human body.
“Tuna differs from other fish in its taste and meat texture, it’s easy to prepare – it’s important not to overcook fresh tuna, because tuna is practically raw, briefly fried to reveal the qualities that appreciate this fish. Sides over high heat.” Also, canned tuna is versatile, giving you the freedom to experiment by combining it with different products and creating new recipes,” says Brigita Baratinskyt, Production Director of the Food Department of the Maxima shopping chain, and shares ideas on how to create a delicious quick meal with tuna. Menu.
For breakfast: A hearty sandwich
You will need: One hard-boiled egg, 160g tinned tuna, some fresh scallions, 160g hummus, some sun-dried tomatoes in oil, some freshly harvested radishes, your favorite nuts, two slices of fresh whole grain bread, a drizzle of olive oil, a pinch of salt and Ground pepper.
Dry the sun dried tomatoes on a paper towel and cut them into quarters. Cut the radish into slices, fry the seeds in a dry pan or in the oven – you can replace them with pumpkin or sunflower seeds.
Spread a slice of fresh bread with your favorite hummus, garnish with sun-dried tomatoes, roasted radishes and nuts, season with salt and pepper and top with canned tuna and horseradish leaves. Place a sliced boiled egg on top of the sandwich. Spread the remaining hummus on the other slice and place the hummus side up on the finished sandwich. Fry the whole sandwich in the preheated oven for about 7 minutes. A hearty breakfast!
Lunch: Pasta with tuna and herbs
You will need: A few tablespoons of olive oil, two finely minced garlic heads, a can of tuna, a lemon, a handful of fresh chives and parsley, salt, pepper and Mediterranean seasoning, marinated black olives, a handful of spaghetti, or other favorite pasta.
Add water to a pot, add salt and cook the spaghetti – reserving some of the water when you drain it. Heat the oil in a deep pan and fry the garlic for a few minutes, stir in the tuna, squeeze in the lemon juice, season with chopped greens. Fry for a few minutes and add some water in which the spaghetti was cooked. Add the cooked pasta to the pan with the sauce and mix carefully. Season with spices and finely chopped black olives. Lunch is ready!
For dinner: Creamy and crunchy salad with tuna
You will need: 160 grams of tuna in its own juice, a few fresh cucumbers, a few red radishes, a few stalks of onion leaves or chives, a red onion, a tablespoon of fresh lemon juice and a pinch of grated lemon peel, a few tablespoons of Greek yogurt. For seasoning – salt and pepper and a few slices of freshly baked ciabatta.
After draining the liquid, place the tuna in a large bowl. Add fresh cucumbers cut into small pieces, crisp radish, chopped red onion and leaves here. Add pieces of lemon peel boiled in hot water, add a tablespoon of lemon juice. Top it all off with a generous amount of Greek yogurt, which gives the tuna salad a creamy texture – don’t forget to salt and pepper before mixing. Enjoy with a slice of fresh bread.