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Fresh tuna recipes from the north to combat the heat wave



Before, you should know that although they are seen as white, the northern tuna is the blue fish that we see recommend In almost all subsistence allowance. It is better in any of its preparations to meet the weekly requirement for fish. Plus, it’s rich in phosphorus, magnesium, and potassium, three very beneficial minerals athletes.

In the same way and like good oily fish, the fat of albacore tuna is rich in omega-3 fatty acids, so we will have an ally to lower cholesterol and triglycerides. It contains vitamins useful for the correct maintenance of our tissues, eye health and the prevention of degenerative diseases.

Hence, it is a desirable fish above all, a whim that, fortunately, we can enjoy daily in many recipes. Here we leave you 5, very simple, all made of Bonito del Norte Ortiz. In this package from Casa Gourmet, Prensa Ibérica’s online store, now at 44 € (80 € value), you have all the necessary products for your summer dishes.

1. Carpaccio zucchini with tuna from the north and diazabal

Wash the zucchini and cut them into very thin slices and place them on a serving plate. To prepare the sauce, squeeze the juice from a lemon and whisk its juice with the oil, salt and pepper until you get an emulsified sauce.

Top the zucchini carpaccio with this vinaigrette and leave to marinate for 30 minutes. After this time, filter Bonito del Norte Ortiz over the carpaccio. Finish with some thin slices of Idiazabal cheese spread on top.

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2. White Tuna Tartare Ortiz

Peel and chop the green onions and chives. Also peel the tomatoes, remove the seeds from the inside and cut into cubes. Now mix the tomatoes with the chopped green onion and the chives.

Beat the oil with the vinegar and a pinch of salt and pepper. With seasoning of tomato cubes.

Spread a layer of tomato cubes in the bottom of the four cooking rings. Place a layer of Ortiz white tuna flakes on top and cover with another layer of diced tomatoes. We finish with the tuna slices, garnish with a little chive, then carefully remove the ring and it’s ready to serve.

By the way, preparations with raw chopped tomatoes should be kept as thin as possible, because the tomatoes soften very quickly and lose their texture. Therefore, it is convenient to cut and wear it just before applying.

3. Tomato, Avocado, and White Tuna Toast Ortiz

Mix the oil with lemon juice, vinegar and a pinch of salt to get an emulsified vinaigrette. Peel the avocado, remove the central bone, dice it, and dress it with the vinaigrette (reserve a teaspoon for the tomato dressing, too). Cut the tomatoes into slices.

Spread the avocado cubes on the toast and place two slices of tomato on top of each one. Dress with a few drops of vinaigrette and top with white tuna flakes. Sprinkle with a few basil leaves and serve immediately.

4. Ortiz White Tuna Toast with Quail Eggs

Put the water to boil in a saucepan, and as soon as it starts to boil, add the quail eggs. Cook for 4 minutes, cool under the tap and peel! By the way, to easily peel it off, use scissors to make a side incision, so you can easily remove the peel and it does not break.

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We cut the bread on the bias to get four slices and toast it a little in the oven or in a toaster to make it crispy.

Spread Ortiz’s white tuna in slices on the toast and arrange the cracked quail eggs on top. Sprinkle with salt flakes, a few La Vera paprika, freshly ground pink pepper, and a few sprigs of thyme.

5. Ortiz White Tuna Sandwiches with Vegan Vinaigrette

Wash the pepper, dry it and cut it into small cubes. Peel the carrots and also cut them into cubes of the same size. Peel and chop the onion. Beat the oil with the vinegar and a pinch of salt and pepper until emulsified and add all the vegetables.

Arrange the white tuna Ortiz tacos in a bowl and add the vinaigrette with all the veggies on top. Leave to steep for at least 30 minutes before serving.

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You have already seen in these recipes that you can easily prepare a vinaigrette to accompany your favorite Conservas Ortiz. Add the vegetables you like, always chopping them into small cubes, and complement them, if desired, with cucumbers, capers, pickled chives and other pickles.

A whole mosaic of colors and flavors to beat this heat wave.

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