Tone pens

Put the pasta to boil in salted water, over a suitable heat.


Separately, peel the onion and finely chop it.

Heat it in a tablespoon of oil together with 3-4 cloves of whole and crushed garlic.

After the onion has browned, add the well drained oil and keep on the heat, stirring constantly, for about 3 minutes.

Add tomato paste, spices, 2-3 cloves of finely chopped garlic, greens and cook for another 4-5 minutes.

If the sauce has too much oil (it can be left out of the tuna) remove the excess with a spoon.

After the pasta has boiled, wash them under running water and mix them with the sauce.


Beetroot mousse with tuna and spinach topping with green onions

You know the saying: it's not for those who are preparing, it's for those who are right. This is how the story of this recipe begins. I was just warming up by boiling some beets for lunch, and when I got to work in the most serious way, the gas went off. This time, literally, because something happens to me more often figuratively. So, mainly with garnish and salad, I was left with only boiled beets. The only solution: reconfigure the route. The starting point: something cold and what I had on hand in the fridge. And how I love challenges didn't seem so hard. A new menu quickly sprouted: beetroot mousse with cheese, tuna and a fresh spinach salad with green onions on top. Not just food but much more, feeling, joy, intense challenges and emotions expressed.

Necessary ingredients:

  • 200 grams of beets
  • 150 grams of canned tuna (preferably in its own juice)
  • 150 grams of cottage cheese
  • 1 teaspoon apple cider vinegar
  • 1 clove of garlic
  • salt
  • pepper

For decoration:

Step 1

You can boil the beets in water over medium heat or bake them in the oven. In this case, the beet will have a special flavor because by baking it intensifies its specific flavors. This time I decided to boil the beets so I chose 2 pieces of about the same size to penetrate at once. I washed the beets well, put them in a pot and poured cold water over them to cover them well. From the moment the water reached boiling point, I let it boil for 30 minutes and then I did the toothpick test. In my case, 30 minutes was enough, but if the beets are bigger, you can extend the cooking time by 10-15 minutes. I drained the boiled beets from the hot water, put cold water on top and left them to cool. This way their peel does not dry out and will be easier to clean. And because the beets are stained, I used rubber gloves to peel them, and if you work on a baking paper, when you're done, everything becomes impeccably clean in one go.

So I put in the blender boiled and cleaned beets, tuna in its own juice, cottage cheese, a clove of garlic, vinegar, salt, pepper and mixed until I got a homogeneous paste.

Step 2

Separately in a bowl we prepared a mini salad of fresh spinach and green onions because we are in season and we must make the most of the explosion of vitamins and nutrients that these ingredients offer us. I seasoned with olive oil, salt and pepper.

Step 3

We chose to enjoy this mousse from a deep plate, but you might as well spread it on some slices of bread that rested for a few seconds under a grill. In the end, it doesn't matter how you eat it, it's important to enjoy every sip.


How to make this tuna recipe & # 8211 Preparation:

Mix in a bowl or plate, with a small whisk, lemon juice with 1 tablespoon of olive oil, grated lemon peel, garlic, salt and pepper. Add the tuna slices and return a few times to the marinade, to dress evenly in the aromatic liquid.

Cover the bowl with plastic wrap and transfer to the refrigerator. Leave the tuna to marinate for 40-120 minutes.

Meanwhile, prepare the potatoes and salad and heat the grill.

Drain the marinade tuna slices and wipe with paper towels, peeling them with garlic and lemon peel. Place the tuna slices on a well-heated grill and cook over medium heat for 1 minute, until the traces of grill get on. Then twist, in the same plane with 45 °, and continue for another 1 minute, until it acquires the specific grid marks.

Then turn on the other side and cook for another 1 minute.

Serve immediately with potatoes and salad, sprinkled with a little extra virgin olive oil. To complete the meal, add a glass of dry and cold rose wine.

How to cook a tone & # 8211 general rules

tone it is one of the few fish that is not completely cooked, but is usually served medium, ie pink in the center of the section. I am referring, of course, to fillets and not to other pieces.

As it is not a fatty fish, the main concern of the cooks is to avoid its drying. Believe me, if it starts to dry, the expensive tuna fillet is no longer funny.

Therefore, taking into account the fact that any food continues to cook, due to the heat accumulated inside, and after it is removed from the heat source, the tuna is served in much the same way as the antricot or beef muscle, ie not fully cooked.

Marinating its role here is not only to give taste and aroma, but also to provide extra fat in other words, it offers exactly what the tuna fillet lacks so that a little more can be cooked. Basically, it gives us time: if we are tempted to cook the fillets a little more (because we don't like semi-raw meat), or if we forget about them for about 30-60 seconds, the marinade absorbed by the meat does not let it dry.

Tips:

If you want, you can add to the marinade 1 tablespoon of white or rose wine.

Cooking time they depend on the thickness of the slice of tuna. The pieces I used were only 2 cm thick, and I like the tone between medium and well made. Adjust the times according to the thickness of the slices of tuna fillets and your preferences regarding how well the meat is made.

Salad and Hasselback potatoes used by me are optional. You can combine tuna fillets with any other salad (lettuce, for example) and with any other garnish (mashed potatoes or boiled rice, for example).

Or, if you like simplicity, you can eat it exactly as you take it from the grill, without salad and garnish, sprinkled with just a little extra virgin olive oil, good quality.


Penne with tuna and cherry tomatoes

Do you want to surprise your loved one with a delicious dinner? The recipe for penne with tuna and tomatoes is a quick one
easy to prepare! Read the recipe:

Ingredient:
250 g paste penne
1 ton box
Cherry tomatoes
olive oil
salt
100 g pork
100 g parmesan

Put the pasta to boil in salted water and leave it for 20 minutes.
Cut the cherry tomatoes into two pieces. Strain the pasta, sprinkle with olive oil and add the tuna.
Add the cherry tomatoes and season with salt to taste.

Fry the pieces of meat in a separate pan. After the meat has browned, add the cherry tomatoes,
tomato sauce and stir.

After the pasta has boiled, drain it and add the composition to the pan. Stir and leave to cool
Easter. After they have cooled, serve them with Parmesan cheese.
We wish you good luck and tell us your opinion about this recipe!


Tone pens and Philadelphia

Hello dear ones,
And to stick to the pasta version, this tuna recipe with Philadelphia was a huge success last night. It's a kind of semi-invented recipe, out of the desire to make something new but to be like Dani's order. "some pasta with tuna and the rest you see" :)

What do you need?
- pasta (preferably short) like penne, tortiglioni, celery
- 1 can of tuna (small or large depending on the quantity)
- 1 box of Philadelphia - normal or light version
- 3-4 strands of parsley
- Parmesan cheese (take 2 times with 3 fingers :)
- ground white pepper (in small quantities, according to taste)

How are you doing?
- While the pasta is boiling as usual: IN A LOT OF WATER AND WITH 1-2 SPOONS OF SALT, take a bowl and mix a can of tuna in olive oil (the ones from Rio Grande are my favorites, but they are good for anyone according to preference and what can be found at the store) with a box of Philadelphia, with finely chopped parsley, Parmesan cheese and a little pepper. It will be quite hard but we will fix it later.
- When draining the pasta (after the time indicated on the package) do not forget to keep aside a polish of water in which the pasta was boiled.
- In a frying pan, heat the prepared mixture to which you add a little of the water from the pasta (the starch in it helps to obtain a creamy consistency of the tuna mixture) until it reaches a creamy and homogeneous consistency over which the pasta is added.


Butterflies with tone

Boil the pasta according to the instructions on the package in salted water.

Peel and chop the onion, then fry in a pan in two tablespoons of olive oil.

Add the fish drained from the canned juice

and finely chopped parsley.

Leave on the fire until the composition becomes dry.

Add the whole peeled tomatoes.

Boil covered for 10-15 minutes. It goes well with salt and pepper.

Remove the pan from the heat and add the cooked and well drained pasta over the sauce.


Tone pens and Philadelphia

Hello dear ones,
And to stick to the pasta version, this tuna recipe with Philadelphia was a huge success last night. It's a kind of semi-invented recipe, out of the desire to make something new but to be like Dani's order. "some pasta with tuna and the rest you see" :)

What do you need?
- pasta (preferably short) like penne, tortiglioni, celery
- 1 can of tuna (small or large depending on the quantity)
- 1 box of Philadelphia - normal or light version
- 3-4 strands of parsley
- Parmesan cheese (take 2 times with 3 fingers :)
- ground white pepper (in small quantities, according to taste)

How are you doing?
- While the pasta is boiling as usual: IN A LOT OF WATER AND WITH 1-2 SPOONS OF SALT, take a bowl and mix a can of tuna in olive oil (the ones from Rio Grande are my favorites, but they are good for anyone according to preference and what can be found at the store) with a box of Philadelphia, with finely chopped parsley, Parmesan cheese and a little pepper. It will be quite hard but we will fix it later.
- When draining the pasta (after the time indicated on the package) do not forget to keep aside a polish of water in which the pasta was boiled.
- In a frying pan, heat the prepared mixture to which you add a little water from the pasta (the starch in it helps to obtain a creamy consistency of the tuna mixture) until it reaches a creamy and homogeneous consistency over which the pasta is added.


Butterflies with tone

Boil the pasta according to the instructions on the package in salted water.

Peel and chop the onion, then fry in a pan in two tablespoons of olive oil.

Add the fish drained from the canned juice

and finely chopped parsley.

Leave on the fire until the composition becomes dry.

Add the whole peeled tomatoes.

Boil covered for 10-15 minutes. It goes well with salt and pepper.

Remove the pan from the heat and add the cooked and well drained pasta over the sauce.


Penne with tuna and cherry tomatoes

Do you want to surprise your loved one with a delicious dinner? The recipe for penne with tuna and tomatoes is a quick one
easy to prepare! Read the recipe:

Ingredient:
250 g paste penne
1 ton box
Cherry tomatoes
olive oil
salt
100 g pork
100 g parmesan

Put the pasta to boil in salted water and leave it for 20 minutes.
Cut the cherry tomatoes into two pieces. Strain the pasta, sprinkle with olive oil and add the tuna.
Add the cherry tomatoes and season with salt to taste.

Fry the pieces of meat in a separate pan. After the meat has browned, add the cherry tomatoes,
tomato sauce and stir.

After the pasta has boiled, drain it and add the composition to the pan. Stir and leave to cool
Easter. After they have cooled, serve them with Parmesan cheese.
We wish you good luck and tell us your opinion about this recipe!


Tuna pasta

To avoid another disappointment, you have to buy a piece of canned tuna for pasta and avoid buying the cheapest one :) Then you can crush it as much as you want when you cook it. The problem with pasta in the hypermarket was not that they had a broken tone. but probably the fact that a poor quality shredded tone was used in their preparation.

Hi Robert Italians. What to cook them like this, quickly, normally some pasta. The host cooked them normally, as she knew best, only she used our Romanian tomatoes (which still tasted.). What can I tell you, take turned on his back! They ate those two portions, not one! As an alternative, housewives can also use fresh tomatoes. Somehow they started to taste better. With love and sympathy, Mariana.

Hi, Mariana. I thought first of all that the spaghetti water is hot, so I don't stop the sauce from boiling and secondly, why put a clear water in the sauce when that water in which the spaghetti was boiled has a little taste? :)
Some of our Romanian tomatoes seem to be getting better lately. I say "quotes" because you never know if they are Romanian until you taste them, the sellers in the market were selling "quotromanesti" tomatoes this year for days when I saw on the news a Romanian producer who said that it takes a long time until they start to ripen. his.


Method of preparation:

If the tomato paste is too liquid, boil it until it decreases, if not season with salt, pepper and oregano to taste.

Meanwhile, they also boiled the pasta al dente, drain them and put them in the pan over the composition prepared before. Mix for homogenization and serve with grated Parmesan cheese.

Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".