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Roll with tuna and capers in puff pastry

Roll with tuna and capers in puff pastry

Put in a bowl the tuna (2 cans of oil and all) and then in turn (without a specific order) an egg yolk, grated cheese, cream cheese and finely chopped green dill. Mix well with the mixer until you get a homogeneous paste. Then add the other can of tuna drained of oil, lemon juice (to everyone's liking) and season to taste with salt and pepper. Mix well, this time with a fork (so as not to crush the pieces of tuna too much) and at the end we add the capers, mixing with the help of a fork so that they do not break either.

Grease a cake pan with a little oil and line with flour. Place the dough in the pan so that its edges fall over the outer edges of the cake tin. Place the tuna paste in the tray and then fold the edges of the dough so that it does not unravel when baking and as carefully as possible so as not to notice the joint between the sheets. Grease with the other yolk and sprinkle sesame seeds on top.

Heat the oven and bake the roll on the right heat. Keep it in the oven until it browns nicely, then take it out of the oven and let it cool in the pan. After it has cooled, take the roll out of the pan and cut it into suitable slices.

Good appetite!


From what age can children consume tuna

According to official recommendations, the tuna can be introduced from 6 months, as long as it is chosen according to the above rules and served according to the recommendations below.

  • between 6 and 12 months - 1 serving / week - fresh tuna (1 serving = 30g)
  • between 1 and 5 years -2 servings / week - fresh or canned tuna (1 serving = 70 g)

If you also want to prepare this recipe for pasta with tuna, anchovies, capers and olives, you can find the ingredients and steps to follow below.


Tuna pate with capers and olives

For the days when our time is limited or we are very tired and we don't have much time to cook, a tuna pate with olives and capers is welcome! It can be preserved as a snack before serving a hot dish or as part of a buffet.

It is made in just 15 minutes and is so good that even the most capricious diners will enjoy the flavor of tuna served in another form.

Along with the other classic elements, a banal canned tuna will turn into a fine, delicate and easily spreadable cream, managing to be to the liking of those who are not very friendly with fish. You can serve it with a wholemeal Turkish bread, on slices of toast, crispy biscuits, etc.

How to make tuna pate with capers and olives ?!

  • 300 g canned tuna (3 medium cans)
  • 120 g butter with 80% fat
  • 100 g fat cream with 32% fat
  • The peel of a lemon
  • The juice of half a lemon
  • 3 hard boiled eggs
  • 50 g capers
  • 100 g pitted olives
  • 1 bunch of parsley
  • Salt and pepper to taste

We will put in a large bowl the well drained tuna, we add the cream, the butter and we homogenize them with a blender until we obtain a creamy paste.

Coarsely chop the eggs, parsley, capers and olives.

We put the coarsely chopped ingredients over the tuna composition, together with the peel and lemon juice, a few pieces of tuna, pepper and with the help of a kitchen spatula we incorporate them. If necessary, add more salt.

In a cake pan lined with cling film, pour the composition and level it. We wrap it and put it in the fridge until the next day. The size of the tray does not matter too much, I used human 24/10 cm.

Gently unwrap the foil and turn over on a plate. Garnish with olives, capers and parsley leaves.

Simple, tasty and healthy, so I don't care about you anymore and I wish you good work and good appetite!


Japanese style tuna with capers

The tuna tartare is the work of Shigefumi Tachibe & # 8211, a Japanese chef trained in French cuisine, who created the dish through the years & # 821780, by pure chance, in a restaurant in Beverily Hills. The success was resounding in the gourmet world, so the recipe spread quickly. Here is a variant of the same recipe, with Asian ingredients.

For the success of the preparation and our health, the fish must be fresh sushi quality. So be careful where you buy it, including in the Metro it sells frozen and then thawed tuna, read the labels carefully.

  • ingredients, 2 servings
  • 300 g diced tuna fillets the size of some dice
  • 2 tablespoons capers in vinegar
  • 2 teaspoons light soy sauce, low-sodium, soy sauce for sushi is indicated
  • 1 teaspoon sesame oil
  • 2 tablespoons lime juice
  • 1 green hot pepper cleaned of ribs and seeds, finely chopped
  • 2 teaspoons of coarsely chopped coriander or parsley leaves for garnish

Start by mixing the ingredients, except the fish, in a bowl. The diced fish is mixed with the sauce, divided into 2 portions, to give it a presentable shape you can use a round cup or a pastry shape. It is decorated with the chosen greenery.


  • 4 bell peppers
  • 100 g canned tuna
  • 2 tablespoons capers
  • 2-3 tablespoons of car oil
  • salt and balsamic vinegar to taste

First of all, wash and dry the peppers well, put them in a tray and bake them in the oven for about 40 minutes at 200-220 ° C.

When they are ready, we take them out and leave them covered for about 10 minutes so that they can be cleaned more easily and cooled. Then we peel and seed them. We break them or cut them into strips. We put them in a bowl, add the drained oil or its own juice, capers, salt, oil and vinegar to taste.

Stir and serve the salad dropped or cold. It is equally good in both variants.

Good job and good appetite!

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Pasta with tuna and capers

From the full, tasty and fast food cycle, I present the following. Ta-ta-ta-tam!

N e c e s a r e:
300g paste
250g canned tuna
25g capers
1 red onion
2 cloves of garlic
150ml broth
olive oil
salt.

P r e p a r a r e:
I boiled the pasta in salted water, according to the instructions on the package. Then I drained them, passed them under a stream of cold water and sprinkled them with olive oil.

I finely chopped the onion and hardened it in a little olive oil, and when it became translucent I added the finely chopped garlic.

Then put the broth and tuna on the fire. I had two cans of shredded tuna, one in oil and one in my own juice. I didn't drain any of them. My suggestion is not to add salt at all because the broth or tomato sauce, fish and capers come with a sufficient amount of salt in them.

Capers I found, by the way, at Auchan, but I think they can be found at any supermarket.

I added them and left them to simmer for about 5 minutes on low heat.

We served pasta and tuna with capers together. Either mix them or leave them separately. they are good anyway. :))


LEAF CAKE WITH ONION AND TUNA

Let's model a situation: you receive a phone call from a couple of friends, who are in the area and have a great desire to come and visit. The first thought: & # 8222What do I serve them with? & # 8221. You have a little time. The solution? I'll give it to you below: onion and tuna pie.

INGREDIENTS: COOKING TIME & # 8211 35 minutes

Puff pastry & # 8211 230gr
Canned tuna & # 8211 80 gr
Onions & # 8211 3-4 pieces (400 gr)
Seedless olives & # 8211 8-10 pieces
Capers (optional) & # 8211 8-10 pieces
Hard cheese (parmesan, grana) -30 gr
Oil 4-5 tablespoons
Salt

METHOD OF PREPARATION:
Peel an onion and cut it into juliennes, then heat it in 4-5 tablespoons of oil over medium-low heat, taking care not to take on too much color. We jumped before taking it off the fire.

If we don't have a sheet of puff pastry already bought spread, we spread the dough not too thick and place it in the oven tray on which we have previously laid the baking paper. And now we're starting to have fun. Spread the onion on the entire surface of the dough, the tuna, sliced ​​olives, capers, mini onions in vinegar or whatever we have in the fridge. We laugh cheese.



We recommend a salad with rice, tuna and vegetables, very simple that will help you stay in shape due to the low calorie intake.


I cleaned and sliced ​​the carrots.


Celery is cleaned and cut into juliennes.


Add a sprig of basil for flavor.


Finely chop the onion (not exaggeratedly) and mix with 2-3 tablespoons of oil and red wine vinegar, to taste.


Add the basil branches!


Add the capers then the cooked and cooled vegetables and a little salt,


tuna with olive oil (each dose has about a tablespoon of olive oil) and boiled rice.


Mix and season well.
If you want to have a more special look, you can serve this salad either in halved hollow apples or in puff pastry baskets.


Alexandru Hora recipe: Sea bream with green crust, vegetable roll and Bechamel sauce

Heat the milk. Mix a tablespoon of flour with a tablespoon of butter until we have a homogeneous paste. Add it slowly to the milk, stirring constantly. Add the chopped capers and let it boil for 10 minutes and add the sour cream. Salt and pepper to taste. When it reaches the desired consistency, we stop the fire.

Vegetable roll:
The foie gras is slightly stretched.
Roast the broccoli and asparagus for 4 minutes and cool quickly in ice water. Peppers and leeks are cut into thin julienne.
Fry the asparagus and broccoli in a little butter. Spread a tablespoon of semolina on the puff pastry, add the nicely arranged vegetables. Season with salt and pepper and pour bechamel sauce over the vegetables. Roll and close on the side, sticking with a little yolk.
Put the roll in the preheated oven at 160 degrees for 20-25 minutes until it browns nicely.

Fish in green crust:

The fish cleans well of the bones.
Mix the greens together with the parmesan and olive oil and the pine buds, which were previously pan-fried (without oil) well heated. Spread the green sauce on the fish fillet and put in the preheated oven at 180 degrees for 8-10 minutes.

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