You should know before that the northern tuna is a blue fish that we know, although you can see white. recommend in almost all living allowance. Ideal for meeting weekly fish needs in any preparation. It is also rich in phosphorus, magnesium and potassium, three very beneficial minerals. athletes.
Likewise, and like any good oily fish, the oil of albacore tuna is rich in omega-3 fatty acids, so we will have an ally in it to lower cholesterol and triglycerides. It contains useful vitamins for the proper care of our tissues, eye health and the prevention of degenerative diseases.
For this reason, it is a desirable fish above all others and, fortunately, a fad that we can enjoy daily in a multitude of recipes. Here we leave you 5 of them, very simple, completely made Bonito del Norte Ortiz. In this package now €44 (valued at €80) from Casa Gourmet, Prensa Ibérica online store, you have all the essentials for your summer meals.
1. Zucchini carpaccio with tuna and Idiazábal from the north
Wash a zucchini, slice it very thinly and place it on a serving plate. To prepare the sauce, squeeze a lemon and whisk its juice with oil, salt and pepper until you get an emulsified sauce.
Garnish the zucchini carpaccio with this vinaigrette and leave to marinate for about 30 minutes. After this time, pour the chopped Bonito del Norte Ortiz over the carpaccio. Finish the meal by sprinkling thinly sliced Idiazábal cheese on top.
2. White Tuna Tartar Ortiz
Peel and chop the chives and chives. Also peel the tomatoes, remove the seeds inside and cut into cubes. Now mix the tomatoes with the chopped scallions and chives.
Whisk the oil with vinegar and a pinch of salt and pepper. Season the tomato cubes with it.
Scatter a layer of tomato cubes under the four cooking rings. Top with a layer of white tuna Ortiz flakes and cover with another layer of chopped tomatoes. Finish with tuna slices, garnish with some chives, carefully remove the ring and it’s ready to serve.
Meanwhile, preparations made with raw tomatoes should be done as little as possible, as tomatoes soften very quickly and lose their texture. Therefore, it is convenient to cut and dress just before serving.
3. Tomato, avocado and white tuna toast Ortiz
Mix the oil with lemon juice, sherry vinegar and a pinch of salt to make an emulsified salad dressing. Peel the avocado, remove the center bone, cut into cubes and garnish with vinaigrette (reserve a teaspoon to garnish the tomatoes as well). Cut the tomatoes into slices.
Scatter the avocado cubes over the toasts and place two slices of tomato on top of each. Garnish with a few drops of vinaigrette and place White Tuna Ortiz’s flakes on it. Sprinkle with a few basil leaves and serve immediately.
4. Ortiz white tuna toast with quail eggs
Put 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 them off! By the way, to easily peel them off, use scissors to make a lateral incision so you can easily remove the bark and they won’t break.
Cut the bread with piping to get four slices and lightly toast them in the oven or toaster to get crispy.
Spread the white tuna Ortiz in slices on toast and arrange the cracked quail eggs on it. Sprinkle with salt flakes, a pinch of La Vera paprika, freshly ground pink pepper berries and a few sprigs of thyme.
5. Ortiz white tuna tacos with vegetable sauce
Wash the peppers, dry and cut into small cubes. Peel the carrot and cut it into cubes of the same size. Peel and chop the onion. Whisk the oil with vinegar, a pinch of salt and pepper until emulsified and add all the vegetables.
Place Ortiz tacos with white tuna in a bowl and top with vinaigrette with all the veggies. Allow to marinate for at least 30 minutes before serving.
You have already seen in these recipes that you can prepare a salad dressing to accompany your favorite Conservas Ortiz. Add vegetables of your choice, always cut into small cubes and top with cucumbers, capers, pickled chives and other pickles if desired.
A whole mosaic of colors and flavors to tackle this heatwave.
Source: Informacion
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.