View this post on Instagram

A post shared by KATTSU (@mont_mell)

Ingredients:

• 8 ounces of pasta (such as spaghetti or penne)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tin of diced tomatoes
• 1 tin of tuna in olive oil, drained
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

View this post on Instagram

A post shared by tina73 (@tina.lla)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until soft and fragrant, about 2-3 minutes.
2. Add the diced tomatoes (with their juices) to the skillet, stirring to combine with the garlic and onion. Cook for another 5 minutes, allowing the flavors to meld together.
3. Add the drained tuna to the skillet, breaking it up with a fork into smaller pieces. Stir well to incorporate the tuna into the tomato mixture. Season the sauce with dried oregano, salt, and pepper to taste. Allow it to simmer for an additional 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Add the cooked pasta to the skillet, tossing gently to coat it evenly with the tomato and tuna sauce. Serve it hot, garnished with fresh chopped parsley and grated Parmesan cheese, if desired. Enjoy this flavorful and comforting dish with your favorite crusty bread or a side salad for a complete meal.

View this post on Instagram

A post shared by Chef la mine acasă (@cheflamineacasa_)

The post This Tomato and Tuna Pasta Dish is Surprisingly Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 1 jar of tuna fillets
• 2 celery stalks
• 2 avocadoes
• 1 thinly sliced shallot
• 1/4 cup mayonnaise
• 1/4 of the herbs of your choice
• 1/4 teaspoon salt
• 2 tablespoons chopped capers
• 4 slices of bread of your choice

View this post on Instagram

A post shared by STILLWATER (@alittlerestaurant)

Instructions

1. Preheat your broiler while gently flaking the tuna into a medium-sized bowl.
2. Add the capers, celery, herbs, mayonnaise, and salt to the tuna and mix well.
3. Place the bread slices on a baking sheet and broil for about 2 minutes before flipping over and broiling the other side for another 2 minutes.
4. Finally, smear the avocado on the slices of bread and top with the tuna mixture, adding any remaining herbs you might have.

View this post on Instagram

A post shared by vernick fish (@vernickfish)

The post Quick and Easy Tuna Salad Tartines appeared first on falafelandcaviar.com.

Pasta

Adding tuna to pasta gives you an instant boost of protein. For cold pasta salad, just stir tuna mayo with pasta and chopped raw vegetables. If you want a hot meal, mix a can into pasta sauce as you heat it or combine it with olive oil, capers, olives, and herbs.

Cheese

This take on a classic tuna sandwich makes it so much tastier. Tuna melts with red onion, celery, and cheddar are a go-to or you can try and make your own crab rangoon, but instead of crab use tuna.

Bread

Sure, avocado toast will always be a favorite, but mix it up by adding tuna to it. Mash an avocado with olive oil, salt, and pepper and stir in the tuna can. Or you can make a tuna burger by mixing the can of tuna with breadcrumbs, mayo, and egg.

Egg

Tuna pairs great with egg, especially in a Nicoise salad. All you need for this delicious meal is tuna, olives, and eggs. If you want to be super fancy, you can add lentils, white beans, green beans, and capers.

The post 4 Ways to Elevate Your Tuna appeared first on falafelandcaviar.com.

Ingredients:

• 3/4 lb highest-quality fresh tuna, cut into 1/2-inch pieces
• 1 teaspoon toasted sesame oil
• 1/4 cup unseasoned rice vinegar
• 2 cups short-grain sushi rice
• 1 tablespoon sugar
• 2 thinly sliced scallions
• 1 thinly sliced jalapeno
• 1 chopped avocado
• 1/4 cup mayonnaise
• 1/2 teaspoon sesame seeds
• 3 tablespoons soy sauce
• 1 1/2 teaspoons kosher salt
• 1/4 cup mixed fresh citrus juice
• 2 tablespoons dried hijiki
• 1 teaspoon hot chili paste
• 3 tablespoons mirin
• 2 tablespoons white soy sauce or soy sauce
• 1/4 English hothouse cucumber, sliced half lengthwise, then crosswise into half-moons
• tobiko

Instructions:

1. Rinse the rice until the water is clear, then let it dry for 30 minutes.
2. Get a saucepan and fill it with 2 cups water, rice, salt and wait for the water to boil.
3. Lower the heat, add a lid and let the rice simmer for 18 to 22 minutes. Let it stay on the side for 10 minutes.
4. While you’re waiting, get a bowl, fill it with water and soak the hijiki. Leave it in the water for 30 to 35 minutes.
5. Discard the water, then in a new bowl mix the hijiki with 1 tablespoon soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sesame seeds. After 5 minutes drain it.
6. Mix the 1 1/2 teaspoon kosher salt, with sugar, 2 tablespoons water, and vinegar.
7. In another bowl combine the cucumber with a pinch of salt, then add the jalapenos as well. Leave them for at least 10 minutes up to 1 hour together.
8. Combine the scallions with cold water for 10 minutes, then discard the water, and squeeze the scallions.
9. Mix the white soy sauce, 2 tablespoons soy sauce, citrus juice, 2 tablespoons mirin, oil together. This is the ponzu sauce.
10. Mix the chili paste and mayonnaise in another bowl.
11. Get a large salad bowl to combine the ponzu, tuna, scallions, hijiki, and salt.
12. Include the avocado and add rice to the tuna poke bowl as well. Finish off with sesame seeds, spicy mayo, and tobiko.

The post Try Making the Easiest Tuna Poke Bowl appeared first on falafelandcaviar.com.

Have you ever been curious about how to make tuna salad in the comfort of your own kitchen? Here’s how to do it without spending much money or time on the whole thing.

Ingredients

• One can (5 oz) tuna
• 1 tablespoon mayonnaise
• 1 dill pickle slice
• 2 teaspoons dill pickle juice
• ½ small white onion

Instructions

Start off by draining your can of tuna and placing it into a medium-sized bowl. After you’ve done that, go ahead and add the mayonnaise and stir the two ingredients together thoroughly.

Next, take a dill pickle slice and cut it into very small pieces, about 0.5 by 0.5 inches. Add these to the mayonnaise and tuna mixture.

The next step is to take two teaspoons of the dill pickle juice from the inside of your jar of pickles and add it.

Finally, finely chop half of a small white onion and add it into the bowl with the rest of the ingredients. Stir thoroughly, being sure to blend everything together evenly.

Your tuna salad is now ready. Enjoy!

The post Classic Tuna Salad Made Simple and Easy appeared first on falafelandcaviar.com.

Here are three proteins that you absolutely have to try in your next poke bowl.

Ahi Tuna

Ahi tuna is probably the most traditional and classic protein for a poke bowl. This special, especially flavorful variety of the fish is fantastic as a base for the poke bowl due to how it interacts with the rest of the flavors present. Be sure to try it with sesame seeds and seaweed!

Salmon

Salmon is another great fish option for poke. Although ahi tuna is the most popular type of fish used in poke, salmon has grown in popularity in recent years as a fish with a similar profile. We love topping our salmon poke bowls with soy-based sauces.

Tofu

Are you vegetarian or vegan and looking to try a poke bowl? Try marinated tofu as the base for your poke bowl! It might not be the traditional fish base that the dish normally has, but it’s a darn good substitute that is similar in both flavor and texture.

The post Try These Proteins in Your Next Poke Bowl appeared first on falafelandcaviar.com.

Ingredients

The ingredients you’ll need are:
320 g canned tuna
400 g rigatoni pasta
600 ml milk
3 tablespoons butter
50 g all-purpose flour
250 g grated cheddar cheese
330 g drained canned sweetcorn
1 peeled and chopped onion
150 g frozen petit pois
handful chopped parsley
salt and pepper

For the tuna, the best type for this recipe is albacore.

Instructions

Prep the oven by setting it to 350 F degrees.

Cook the pasta according to the instructions on the package. While you’re waiting for the pasta, get a pan and melt the butter in it. Pour the onions in and cook them for 6 to 8 minutes on low heat.

Now, add in the flour and increase the heat to medium. Continue cooking for 1 to 2 minutes and start pouring the milk. Stir while you’re doing it and now begin pouring 2/3 of the cheddar cheese. The sauce should become thick. Finish off by seasoning with salt and pepper.

When the pasta is done you can discard the water and pour it in a baking dish. Top it with the sauce and also add the sweetcorn, tuna, and petit pois.

In the end, cover the tuna pasta bake with the rest of the cheese and parsley. Leave it in the oven for 20 minutes.

The post Try This Tuna Pasta Bake Recipe For Dinner This Week appeared first on falafelandcaviar.com.

If cooking fish is something you fear deeply, please relax. It’s really not so scary, as long as you have the right knowledge. Take a few moments and read the following fish facts. By the end, you’ll feel like a seasoned veteran.

It All Starts At The Store

If you have a bad plate of fish, don’t always blame the cook. Sometimes the root of the problem goes all the way back to the fish itself.

The most important part of preparing and cooking a delicious fish is buying the best quality possible. That’s more difficult than you think, as loads of questionable seafood exist all over the world.

Your best bet is to find a local fish monger who you can trust and who knows their stuff well. The freshest fish should have a little smell, but not strong at all. Once you find your dream catch, it’s time to store it.

Cold And A Little Moist

https://www.instagram.com/p/BZzM7TIhs6h/?tagged=fishonice

When it comes to storing fish, all you need to know is the sentence “cold and a little moist.” If you’re not going to cook the fish for a day or two, wrap it up in plastic or parchment paper and set on top of an ice bowl in your fridge.

You don’t want to freeze the fish or put it in a bowl of water. Too much of either will break down the fish. Ideally, it’s best to cook fish the same day you get it. If that’s the case, just keep it in your fridge until you’re ready to use it.

Skin On Or Off For Salmon?

One of the biggest mistakes for cooking healthy wild salmon is taking the skin off before cooking. Whether or not you plan to eat the skin, make sure to leave it on during the cooking process.

If you want to remove it, then cook the salmon skin side up. Cooking it skin side down though will help develop a delicious, crispy layer of your salmon. Both ways, the skin helps to seal in flavor and those valuable juices.

Protect The Tuna

There are a few errors one can make when cooking a tuna steak, but the most significant mistake is choosing Pacific Bluefin Tuna. Even if it’s your favorite tuna in the world, avoid it if possible. Not only is it comically expensive, but this tuna is incredibly close to extinction.

Instead, go for a yellowfin tuna, also known as ahi. It’s relatively easy to find in the market and has a similar taste to bluefin.

Tuna is at its absolute best when not overcooked. The bare minimum is just a quick sear, leaving you with a rare, sushi-like tuna. Of course, if you want it to be cooked more, just cook it until it starts to flake but stays pink in the middle.

Use More Beer!

If you needed an excuse to buy more beer, here it is. When cooking authentic fish and chips, the best batter is one made with beer. By dipping your fish in flour and then beer batter, everything will coat evenly and crisp up to perfection.

When frying, your cooking oil should be no lower than 320º F and no higher than 375º F. We can’t stress enough—the best-fried fish is all about the batter. To take it to the next level, serve with healthy doses of lemon and tartar sauce.

The post Master The Art Of Seafood With These Five Helpful Cooking Tips appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by KATTSU (@mont_mell)

Ingredients:

• 8 ounces of pasta (such as spaghetti or penne)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tin of diced tomatoes
• 1 tin of tuna in olive oil, drained
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

View this post on Instagram

A post shared by tina73 (@tina.lla)

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until soft and fragrant, about 2-3 minutes.
2. Add the diced tomatoes (with their juices) to the skillet, stirring to combine with the garlic and onion. Cook for another 5 minutes, allowing the flavors to meld together.
3. Add the drained tuna to the skillet, breaking it up with a fork into smaller pieces. Stir well to incorporate the tuna into the tomato mixture. Season the sauce with dried oregano, salt, and pepper to taste. Allow it to simmer for an additional 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Add the cooked pasta to the skillet, tossing gently to coat it evenly with the tomato and tuna sauce. Serve it hot, garnished with fresh chopped parsley and grated Parmesan cheese, if desired. Enjoy this flavorful and comforting dish with your favorite crusty bread or a side salad for a complete meal.

View this post on Instagram

A post shared by Chef la mine acasă (@cheflamineacasa_)

The post This Tomato and Tuna Pasta Dish is Surprisingly Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 1 jar of tuna fillets
• 2 celery stalks
• 2 avocadoes
• 1 thinly sliced shallot
• 1/4 cup mayonnaise
• 1/4 of the herbs of your choice
• 1/4 teaspoon salt
• 2 tablespoons chopped capers
• 4 slices of bread of your choice

View this post on Instagram

A post shared by STILLWATER (@alittlerestaurant)

Instructions

1. Preheat your broiler while gently flaking the tuna into a medium-sized bowl.
2. Add the capers, celery, herbs, mayonnaise, and salt to the tuna and mix well.
3. Place the bread slices on a baking sheet and broil for about 2 minutes before flipping over and broiling the other side for another 2 minutes.
4. Finally, smear the avocado on the slices of bread and top with the tuna mixture, adding any remaining herbs you might have.

View this post on Instagram

A post shared by vernick fish (@vernickfish)

The post Quick and Easy Tuna Salad Tartines appeared first on falafelandcaviar.com.

Pasta

Adding tuna to pasta gives you an instant boost of protein. For cold pasta salad, just stir tuna mayo with pasta and chopped raw vegetables. If you want a hot meal, mix a can into pasta sauce as you heat it or combine it with olive oil, capers, olives, and herbs.

Cheese

This take on a classic tuna sandwich makes it so much tastier. Tuna melts with red onion, celery, and cheddar are a go-to or you can try and make your own crab rangoon, but instead of crab use tuna.

Bread

Sure, avocado toast will always be a favorite, but mix it up by adding tuna to it. Mash an avocado with olive oil, salt, and pepper and stir in the tuna can. Or you can make a tuna burger by mixing the can of tuna with breadcrumbs, mayo, and egg.

Egg

Tuna pairs great with egg, especially in a Nicoise salad. All you need for this delicious meal is tuna, olives, and eggs. If you want to be super fancy, you can add lentils, white beans, green beans, and capers.

The post 4 Ways to Elevate Your Tuna appeared first on falafelandcaviar.com.

Ingredients:

• 3/4 lb highest-quality fresh tuna, cut into 1/2-inch pieces
• 1 teaspoon toasted sesame oil
• 1/4 cup unseasoned rice vinegar
• 2 cups short-grain sushi rice
• 1 tablespoon sugar
• 2 thinly sliced scallions
• 1 thinly sliced jalapeno
• 1 chopped avocado
• 1/4 cup mayonnaise
• 1/2 teaspoon sesame seeds
• 3 tablespoons soy sauce
• 1 1/2 teaspoons kosher salt
• 1/4 cup mixed fresh citrus juice
• 2 tablespoons dried hijiki
• 1 teaspoon hot chili paste
• 3 tablespoons mirin
• 2 tablespoons white soy sauce or soy sauce
• 1/4 English hothouse cucumber, sliced half lengthwise, then crosswise into half-moons
• tobiko

Instructions:

1. Rinse the rice until the water is clear, then let it dry for 30 minutes.
2. Get a saucepan and fill it with 2 cups water, rice, salt and wait for the water to boil.
3. Lower the heat, add a lid and let the rice simmer for 18 to 22 minutes. Let it stay on the side for 10 minutes.
4. While you’re waiting, get a bowl, fill it with water and soak the hijiki. Leave it in the water for 30 to 35 minutes.
5. Discard the water, then in a new bowl mix the hijiki with 1 tablespoon soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sesame seeds. After 5 minutes drain it.
6. Mix the 1 1/2 teaspoon kosher salt, with sugar, 2 tablespoons water, and vinegar.
7. In another bowl combine the cucumber with a pinch of salt, then add the jalapenos as well. Leave them for at least 10 minutes up to 1 hour together.
8. Combine the scallions with cold water for 10 minutes, then discard the water, and squeeze the scallions.
9. Mix the white soy sauce, 2 tablespoons soy sauce, citrus juice, 2 tablespoons mirin, oil together. This is the ponzu sauce.
10. Mix the chili paste and mayonnaise in another bowl.
11. Get a large salad bowl to combine the ponzu, tuna, scallions, hijiki, and salt.
12. Include the avocado and add rice to the tuna poke bowl as well. Finish off with sesame seeds, spicy mayo, and tobiko.

The post Try Making the Easiest Tuna Poke Bowl appeared first on falafelandcaviar.com.

Have you ever been curious about how to make tuna salad in the comfort of your own kitchen? Here’s how to do it without spending much money or time on the whole thing.

Ingredients

• One can (5 oz) tuna
• 1 tablespoon mayonnaise
• 1 dill pickle slice
• 2 teaspoons dill pickle juice
• ½ small white onion

Instructions

Start off by draining your can of tuna and placing it into a medium-sized bowl. After you’ve done that, go ahead and add the mayonnaise and stir the two ingredients together thoroughly.

Next, take a dill pickle slice and cut it into very small pieces, about 0.5 by 0.5 inches. Add these to the mayonnaise and tuna mixture.

The next step is to take two teaspoons of the dill pickle juice from the inside of your jar of pickles and add it.

Finally, finely chop half of a small white onion and add it into the bowl with the rest of the ingredients. Stir thoroughly, being sure to blend everything together evenly.

Your tuna salad is now ready. Enjoy!

The post Classic Tuna Salad Made Simple and Easy appeared first on falafelandcaviar.com.

Here are three proteins that you absolutely have to try in your next poke bowl.

Ahi Tuna

Ahi tuna is probably the most traditional and classic protein for a poke bowl. This special, especially flavorful variety of the fish is fantastic as a base for the poke bowl due to how it interacts with the rest of the flavors present. Be sure to try it with sesame seeds and seaweed!

Salmon

Salmon is another great fish option for poke. Although ahi tuna is the most popular type of fish used in poke, salmon has grown in popularity in recent years as a fish with a similar profile. We love topping our salmon poke bowls with soy-based sauces.

Tofu

Are you vegetarian or vegan and looking to try a poke bowl? Try marinated tofu as the base for your poke bowl! It might not be the traditional fish base that the dish normally has, but it’s a darn good substitute that is similar in both flavor and texture.

The post Try These Proteins in Your Next Poke Bowl appeared first on falafelandcaviar.com.

Ingredients

The ingredients you’ll need are:
320 g canned tuna
400 g rigatoni pasta
600 ml milk
3 tablespoons butter
50 g all-purpose flour
250 g grated cheddar cheese
330 g drained canned sweetcorn
1 peeled and chopped onion
150 g frozen petit pois
handful chopped parsley
salt and pepper

For the tuna, the best type for this recipe is albacore.

Instructions

Prep the oven by setting it to 350 F degrees.

Cook the pasta according to the instructions on the package. While you’re waiting for the pasta, get a pan and melt the butter in it. Pour the onions in and cook them for 6 to 8 minutes on low heat.

Now, add in the flour and increase the heat to medium. Continue cooking for 1 to 2 minutes and start pouring the milk. Stir while you’re doing it and now begin pouring 2/3 of the cheddar cheese. The sauce should become thick. Finish off by seasoning with salt and pepper.

When the pasta is done you can discard the water and pour it in a baking dish. Top it with the sauce and also add the sweetcorn, tuna, and petit pois.

In the end, cover the tuna pasta bake with the rest of the cheese and parsley. Leave it in the oven for 20 minutes.

The post Try This Tuna Pasta Bake Recipe For Dinner This Week appeared first on falafelandcaviar.com.

If cooking fish is something you fear deeply, please relax. It’s really not so scary, as long as you have the right knowledge. Take a few moments and read the following fish facts. By the end, you’ll feel like a seasoned veteran.

It All Starts At The Store

If you have a bad plate of fish, don’t always blame the cook. Sometimes the root of the problem goes all the way back to the fish itself.

The most important part of preparing and cooking a delicious fish is buying the best quality possible. That’s more difficult than you think, as loads of questionable seafood exist all over the world.

Your best bet is to find a local fish monger who you can trust and who knows their stuff well. The freshest fish should have a little smell, but not strong at all. Once you find your dream catch, it’s time to store it.

Cold And A Little Moist

https://www.instagram.com/p/BZzM7TIhs6h/?tagged=fishonice

When it comes to storing fish, all you need to know is the sentence “cold and a little moist.” If you’re not going to cook the fish for a day or two, wrap it up in plastic or parchment paper and set on top of an ice bowl in your fridge.

You don’t want to freeze the fish or put it in a bowl of water. Too much of either will break down the fish. Ideally, it’s best to cook fish the same day you get it. If that’s the case, just keep it in your fridge until you’re ready to use it.

Skin On Or Off For Salmon?

One of the biggest mistakes for cooking healthy wild salmon is taking the skin off before cooking. Whether or not you plan to eat the skin, make sure to leave it on during the cooking process.

If you want to remove it, then cook the salmon skin side up. Cooking it skin side down though will help develop a delicious, crispy layer of your salmon. Both ways, the skin helps to seal in flavor and those valuable juices.

Protect The Tuna

There are a few errors one can make when cooking a tuna steak, but the most significant mistake is choosing Pacific Bluefin Tuna. Even if it’s your favorite tuna in the world, avoid it if possible. Not only is it comically expensive, but this tuna is incredibly close to extinction.

Instead, go for a yellowfin tuna, also known as ahi. It’s relatively easy to find in the market and has a similar taste to bluefin.

Tuna is at its absolute best when not overcooked. The bare minimum is just a quick sear, leaving you with a rare, sushi-like tuna. Of course, if you want it to be cooked more, just cook it until it starts to flake but stays pink in the middle.

Use More Beer!

If you needed an excuse to buy more beer, here it is. When cooking authentic fish and chips, the best batter is one made with beer. By dipping your fish in flour and then beer batter, everything will coat evenly and crisp up to perfection.

When frying, your cooking oil should be no lower than 320º F and no higher than 375º F. We can’t stress enough—the best-fried fish is all about the batter. To take it to the next level, serve with healthy doses of lemon and tartar sauce.

The post Master The Art Of Seafood With These Five Helpful Cooking Tips appeared first on falafelandcaviar.com.