Collection: FISH & SEAFOOD

TUNA PUDDING

8 servings

4 cans of tuna washed in water
cilantro to taste
2 large carrots
1 large onion
2 peppers
3 egg whites
1 yolk
mustard to taste
pinch of salt

Preheat oven to 360º. Put the crumbled tuna in a large bowl. Place the rest of the ingredients except mustard and salt in a blender and grind, not so minced. Empty the mixture into the bowl and add salt and mustard to taste. Stir well and place mixture in a baking dish. Bake about 30 minutes and serve.
CUCUMBER AND TUNA ROLLS

1-2 servings

1 cucumber
1 can of tuna in water, drained
1 teaspoon greek yogurt
red chili pepper in paste to taste
herbs (dill, oregano, basil, thyme, etc.)
½ diced avocado

Cut the cucumber lengthwise with a mandolin or knife so there are thin strips.
In a bowl mix tuna, yogurt, red chili pepper and herbs.
Placd the strips on a plate and spread some tuna stuffing in the middle.
Add one or two pieces of avocado over tuna mix.
Then roll up and ready! (If the cucumber is thick and does not hold, you can use small skewers).
TUNA AND LETTUCE WRAPS
(2 servings)

3 cans of tuna in water
½ finely chopped onion
1 chopped tomato
1 tablespoon fresh cilantro leaves finely chopped
1 tablespoon of lemon juice
pinch of salt
ground black pepper
little olive oil
iceberg lettuce leaves

Wash tuna very well in a sieve to remove excess salt and preservatives, let it draine. Combine onion with tuna, add tomato, cilantro and lemon juice. Season with a pinch of salt, olive oil and ground pepper. Mix until everything is well combined. Fill each lettuce leaf with tuna mixture and roll into a wrap.
TUNA BURGERS
(2 servings)

3 cans of tuna in water
½ chopped onion
1 egg
1 tablespoon finely chopped fresh cilantro
1 teaspoon mustard
1 tablespoon of lemon juice
½ cup whole oats
pinch of salt

Wash tuna very well in a sieve to remove excess salt and preservatives, let it draine. In a mixing bowl combine onion with tuna, add cilantro, mustard and lemon juice. Add a pinch of salt. Mix until everything is well combined.
Add the egg and whole oats. Form balls and flatten with the palm of your hand and shape as a burger.
Place on a baking sheet with parchment paper and bake in a preheated oven at 375ºF for about 14 -16 minutes or just until patties are firm in center and lightly browned.
GRILLED FISH WITH GARLIC
(2 servings)

2 clean white fish fillets
little olive oil
pinch of salt
ground pepper
½ cup chopped fresh cilantro
1 or 2 lemons
1 or 2 thinly sliced garlic cloves

Season each fish fillet on both sides and reserve.
In a mixing bowl combine cilantro, lemon juice and garlic, stir well. Set aside.
Add little olive oil in spray to a nonstick skillet over medium heat for 1 or 2 minutes.
Place the fillets, they should not be overlapped.
Cook for 3 minutes and turn with a spatula. Cook for another 2-3 minutes, it will depend on the thickness of the fish.
Remove and serve immediately with the garlic sauce.


½ cucumber, peeled and finely sliced
1/3 cup chopped cilantro
¼ cup thinly sliced red onion
little olive oil
lemon juice or vinegar to taste
pinch of salt
ground pepper

In a mixing bowl place the cucumber, onion and cilantro, mix well and season with a pinch of salt, oil, lemon juice or vinegar and ground pepper to taste.
GRILLED FISH WITHOUT OIL
(2 servings)

2 clean white fish fillets
pinch of salt
ground pepper
1 lemon
2 teaspoons mustard
½ teaspoon dried basil
1 chopped ripe tomato

Season each fillet on both sides and set aside.
Place the mustard and lemon juice in a small bowl and mix well.
Coat each fillet with the mustard mixture on each side using a brush. Heat a nonstick skillet over medium heat and place the fillets. Add half of the chopped tomato on the fillets and sprinkle some basil. Cover and let cook for 3 minutes and turn. Add the rest of the tomato and basil and cook about 2 minutes. Serve immediately.
GRILLED FISH WITH PARSLEY
(2 servings)

2 clean white fish fillets
little olive oil
pinch of salt
ground pepper
½ tablespoon chopped fresh parsley
1 lemon

Season each fillet with salt and ground pepper on both sides and set aside.
Add olive oil in spray to a pan and heat it.
Place the fillets, they should not be overlapped.
Cook for 3 minutes and turn with a spatula. Cook for another 2-3 minutes, it will depend on the thickness of fish.
Remove and serve immediately with parsley sprinkled on top and lemon juice.
TUNA STUFFED AVOCADO
(2 servings)

1 ripe avocado peeled, halved and pitted
2 tablespoons chopped tomato, and bit more for garnish
2 tablespoons canned tuna
1 tablespoon light greek yogurt
ground pepper

Place avocado halves on a plate and set aside. Wash tuna in a colander with plenty of water to remove excess salt and preservatives. Drain well. In a mixing bowl place the tuna, add tomato and yogurt. Stir well and fill the avocado halves. Garnish with tomato and ground pepper to taste.