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TUNA IN COOKING POT WITH FRUIT AND VEGETABLE SALAD, A HEALTHY MEAL UNDER GLASS!

kapilasandu (kapilasandu)

TUNA IN COOKING POT WITH FRUIT AND VEGETABLE SALAD, A HEALTHY MEAL UNDER GLASS!

A healthy and simple dish from Special food that will amaze you

There is a food that I love to eat in all its versions, natural, in the form of tartare, grilled, even in oil. Which? The protagonist of this recipe: tuna in vasocottura with fruit and vegetable salad!

The recipe that I propose is very simple and healthy, suitable for those who follow a particular diet or want to lose a few pounds in view of the costume test. Obviously I won't let you give up on taste!

It is a dish of contrasts because we will take advantage of the sweet taste of red beets and melon, the harshness of kiwi and green apple, to make it interesting on the palate. As if that were not enough, thanks to the cooking, the tuna will remain tender and juicy, while the carrots and celery will give the whole crispiness. Trust me, you will be amazed!

Tuna, the king of the seas and this dish in vasocottura with fruit and vegetable salad

Tuna is a very valuable product, the reason lies in the fact that it is not bred and that its fishing takes a long time.

It is an incredible product: it contains vitamin B, proteins and polyunsaturated fatty acids, which have a positive effect on the prevention of cardiovascular and brain diseases. There is no shortage of mineral salts such as potassium, iron, phosphorus and iodine, but also amino acids, which reinvigorate our body.

The most important part, however, is made up of Omega-3, a panacea enzyme, because they help blood circulation, improving the functioning of important organs such as the heart and brain.

You may be interested to read coffee roll cake recipe/ Asparagus cake recipe

Use the cooking to obtain a healthy meal in just a few steps

The cooking is a technique to be used to cook food in a really simple way. Although it may seem complex, with a few simple steps you can get a healthy and delicious meal.

Lately, it is on everyone's lips because it is often used by great chefs to prepare meat and fish. This is because its characteristic is that of slowly cooking the dishes, using only a few elements such as oil, spices and flavourings.

In fact, the ingredients are macerated in their own juices, so the result you will get will be a very tender, fragrant and juicy meat.

Not to mention the hygienic and healthy component: by hermetically closing the glass jars you will avoid "contaminating" the dish on the one hand, on the other you will not salt it excessively.

It is the most suitable method for nickel intolerants, just to avoid the risk that the allergen contained in kitchen tools may end up on our plate. Trust me, it's a no-brainer! This recipe can be eaten by nickel intolerants under a rotating diet regime.

You just have to put all the ingredients in the special glass jar, close it and, depending on the appliance you have available, put it in the microwave at medium power, or cook it in a bain-marie on the stove, or even in the oven with a fan mode.

Try it, you will have fun and you will get a phenomenal result!

And here is the recipe for tuna in vasocottura with fruit and vegetable salad

Ingredients for 6 people

600 g of tuna fillet
1 bay leaf
Timut pepper
2 cloves
1 sprig of rosemary, sage and myrtle
100 g of carrots
100 g of celery
1 lemon
100 g of cooked red beets
100 g peaches
1 green apple
100 g of kiwi
100 g melon
sparkling water
2 tablespoons of extra virgin olive oil
Salt to taste.

Preparation

Start by preparing the tuna. Cut it into slices, season it with salt and pepper, then place it in the cooking pots with the bay leaf, cloves, zest of half a lemon, peppercorns and rosemary.

Before hermetically closing the vases for the cooking with the appropriate hooks, cover everything with oil and bake in a steam oven at 60 ° C for about 2 hours.

After two hours, let the tuna rest in the refrigerator for at least 24 hours.

Switch to the preparation of the fruit and vegetable salad.

First cut the green apple into slices, arrange it in a bowl and cover it with sparkling water. To keep its bright color, keep it in the refrigerator.

Cut the celery into julienne strips, as far as the carrots are concerned, cut instead in mandolin lengthwise. Then put them in water and ice, so that they become crunchy.

Peel the beets and cut them into wedges. The same procedure applies it to the rest of the fruit.

In the meantime, prepare an emulsion, mixing oil and lemon juice, which you will need to season the dish.

You can finally remove the tuna from the container!

Dry it, arrange it on serving dishes with the cut vegetables and fruit, then garnish with the prepared emulsion.

Enjoy your meal!

(#6770@4096)
7-28 -04:00
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