You know that in the writing of El Comidista we are great fans of the. Especially, when you go very just of energy because of the holidays you do not even remember and also gives you Galbana to light a stove, a good fish conserve manages many meals/dinners if you know how to accompany or rework with salt shaker. In our country we have a preservative that of so ubiquitous and usual no attention: they are a treasure that we are going to learn to get the whole game in this article.
Tuna/beautiful and beautiful/tuna, how are they differentiated?
As the northern bonito tell (Thunnus alalunga) as clear tuna (Thunnus albacares y Thunnus obese) that we usually find canned in the linear of the supermarkets belong to the family of the tunas, however, there are significant differences between them. The North Bonito is the most appreciated thanks to its excellent flavor, fineness and light color (and tradition, because it is local). Clear tuna has a more reddish color and its texture is not so fine, but it also has a very rich flavor. Both species also differ in size, being the smallest north of the north, around 15 kilos, while clear tuna is more big, reaching a maximum of 50 kilograms.
They tell us that the North Bonito spends winter in the Atlantic, near the Azores and Canary Islands, but approaches the Cantabrian Sea from June to September, where it is captured in what is known as the coast of the Bonito. It usually fish with cane, with a very selective method that prevents other species from being captured. On the contrary, the species that are packaged with the name of clear tuna (Thunnus albacares y Thunnus obese) Inhabit the tropical waters of the Atlantic, Pacific and Indian oceans. They are usually captured with fence networks, locating the fish bank and closing it with a large floating network. These methods avoid damage to the seabed.
The preserves of tuna and beautiful that we find in the shops usually focus on two pieces of the animal: the loins and the ventresca. The spine is a lean and fleshy piece, without too much fat: it is the classic preserves of beautiful and tuna that we all know and identify with this animal. The ventresca corresponds to the belly of the fish and is a cut very appreciated for its fat, flavor and juiciness; It is a retain more expensive than that of the backs because it is also scarce.
Canned method: natural, in oil and pickle
The tuna or beautiful that we buy can already cooked and is preserved by three methods, in general:
- In the so -called natural preserves the fish is accompanied only by water and salt, and/or the juices released in cooking. It is the method that retains the taste of fish, as is logical.
- Oil canned tuna/beautiful has been cooked in the oil, which can be olive or sunflower. Although in general it is more valued in olive oil for its organoleptic and nutritional qualities, let’s not lose sight of sunflower oil, being more tasteless, it also lets the taste of fish more look.
- The canned escabeche implies that fish has cooked in a pickled liquid, a mixture of vinegar, oil and salt; Keep in mind that this is the method that most modifies the taste of fish.
Ideas to use your pretty/clear tuna can
The beautiful or can tuna has been part of the homemade menus for so many years that there will hardly be someone who has not eaten it in some way at home, even if only as part of the famous paste with tuna, which we already talked about in.
It is essential in many classic summer salads, both in oil and on a sneak or natural, from a mixed life of a lifetime with its tomato, its lettuce and its. A classic that, if you do not want to spend time in the kitchen, you can prepare with packaging potato – although cooking some potatoes is not so laborious, Alcal de Cántro – and mayonnaise of boat,; Shortly after you curre you will be great. Do not forget the classic or popular.
In our article about we give you an idea of red peppers salad with mackerel that is perfectly applicable to any preservative of beautiful or tuna. As a quick idea that is made with preserves, not only of fish – with the agility that this supposes – and that corresponds to the photo of the article, it is entrusted in a pan with two tablespoons of olive oil a bottle of piquillo peppers in strips, drained from its liquid, over very soft heat for at least five minutes, winging the pan from time to time to form its pilpil; You can previously fry some rolled ajitos, if you like it. Pass them to a dish or source, and give them time to cool. It covers with pieces of beautiful or ventresca loins in oil, accompanies with black olives and you already have a delicious plataccus that is done in a moment and for which you need a minimum energy. Oh, and bread can be wet on the juguillo that remains after devouring it, mixture of the pilpil of the piquillos and the essences of the beautiful or tuna.
In some southern cold soups you can also make tuna or beautiful its stellar appearance, as is the case of the Malaga zoque. You can also, which triumphs as an easy, complete and fresh spoon dish (if you are not clear about the melon, do not put it on, that is not that stops you to try this delight). A pleasant way to add protein to your ration of summer vegetables.
Do you know what one of my cocinil closet fund recipes is when I don’t feel like nor? A beautiful omelette in oil: for two people, beat three or four eggs, room to your liking and add a beautiful can or tuna in oil, drained from your canned liquid. Cua the omelette in a wide pan, that something juicy is, give it a good pepper blow and you will have a delicious bite in a short time and with a very low effort. That you can even do what is called Vaga tortilla, curdling it only by a face, without turning it. Accompany with a salad or a cold soup, and a category bread, and you will have a fairly complete dish in record time for those hot summer dinners.
Do you think about the egg but you don’t like hot tuna? Tiro, starting from the tuna-iema-mayonesa base you can take them to where you feel like it. A bit of spicy sauce or cayenne, cucumbers or pips, chopped anchovies, pepper, cucumber or scallions, chopped or smell olives: the possibilities are almost infinite and all delicious.
What are you more from Guarrindongadas to spread? Make a beautiful pate to spend over several days, with smallly denied the drained content of a beautiful can/tuna can in oil, with a couple of hard egg yolks and butter softened to your liking. Season with some salt, pepper and minced parsley, and voila. To wet bread; Never better said, or quickly turn it into a paste or rice sauce.
With regard to toast or snacks, the possibilities are endless, from enclosing the beautiful accompanied by lettuce leaves, a good season Pescadito in question between two loaves, through the combination of tuna, piparras and olives with a pinch of mayonnaise in the bread, as if it were a gilda paired. Let your imagination fly: You already have all the wicker to celebrate the versatility of that beast of the seas that is the beautiful or tuna.
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