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Today I am sharing delicious ways to eat tuna, everyone remember to save it.
Release Time :
May 13,2025
Source :
The gift of the deep sea is hidden in the texture of the tuna—the blush red is the color of sunlight penetrating the seawater, the fine fat like silver threads scattered by moonlight, each with its own charm whether raw or cooked.
The gift of the deep sea is hidden in the texture of the tuna—the blush red is the color of sunlight penetrating the seawater, the fine fat like silver threads scattered by moonlight, each with its own charm whether raw or cooked.
When served as sashimi, the paper-thin slices wrapped with the spiciness of wasabi slide down the throat, fresh like the wind just leaping out of the sea; after pan-frying, the outer skin is crispy with a roasted aroma, while the inside remains tender and pink, the fat melting into a lingering sweetness under high heat. Whether embraced with rice as a donburi or mixed into a salad to add a refreshing touch to the vegetables, every bite is a concentrated ocean delicacy, letting the taste buds indulge between the deep sea and the fire of the kitchen.
Raw Food
Sashimi: Tuna is sliced thinly and served with green wasabi, soy sauce, lemon, and other condiments. The tuna meat is tender and melts in the mouth; the spiciness of the green wasabi and the umami of the soy sauce add a unique flavor.
Tuna Salad Wrap: Raw vegetables, salad dressing, and raw tuna are wrapped in tofu skin, blending the appearance of Chinese cuisine, the essence of Western food, and the soul of Japanese cuisine.
Pan-fried and Grilled
Pan-fried Tuna: Tuna is cut into pieces, marinated with salt, sugar, pepper, spices, and lemon juice, then pan-fried in olive oil until golden on both sides. The meat is firm outside and tender inside.
Seared Tuna Sashimi: Salt is sprinkled on the surface of the tuna, then each side is lightly pan-fried with a little oil. After frying, it is quickly cooled in ice water, sliced, and served with ginger, shiso leaves, radish sprouts, and other accompaniments.
Stewed and Braised
Braised Tuna with Pork Belly and Dried Radish: Tuna head is stewed together with pork belly and dried radish. The broth is rich, the fish meat tender, making it a refreshing and appetizing summer dish.
Tuna Belly Soup: Tuna belly is simmered with various light vegetables in a rich broth. The resulting soup is sweet and fragrant, with the tuna belly tender without any fishy smell.
Did everyone learn today's delicious recipes?
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How to make the texture of squid sashimi richer?
Deodorizing process: Remove the squid's internal organs and surface membrane, rub off the mucus with salt, then soak in milk or cooking wine for 10 minutes. The acidic substances break down the fishy odor.
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