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Ua lanakila ʻo Tuna i nā puʻuwai o nā meaʻai a puni ka honua. ʻO kāna mau meaʻai he mea ʻono, olakino a kūpono hoʻi no ka papa ʻaina ʻohana. I kēia lā, hoʻomākaukau mākou iā lākou me ka hui "Maguro - - he loea i ʻike ʻia i nā mea āpau e pili ana i ka iʻa canned.
Palupalu iʻa
E hoʻomaka kākou me ka ʻai ʻai no nā manawa a pau-he pate nani. E lawe i kahi pahu o ka salad tuna "Maguro", e ninini i ka aila i loko o kahi pahu ʻokoʻa a hoʻomaʻamaʻa pono i ka iʻa me ka ʻōpala. E hoʻohui i 3 mau yolks hua manu i hoʻolapalapa ʻia, 2 punetēpē o ka paʻakai kilika, kahi paʻakai a me ka lemon zest. E hoʻokuʻu i nā mea a pau i loko o kahi paʻi maʻemaʻe a ninini i kahi mau kulu o ka ʻaila mai ka meaʻai hiki. E ninini i ka 1 tbsp. l. capers a me ka pahiri ʻokiʻoki, hui maikaʻi. E lawelawe i ka tuna pate me ke kālika croutons, ka berena pita Armenian a i ʻole ka berena rai. A no ka hoʻomaha ʻohana, hiki iā ʻoe ke hana i nā tartlets, e hoʻonani iā lākou me ka caviar ʻulaʻula a me nā ʻāpana lemon.
Pā o ke Kaiwaenahonua
Hoʻohana maikaʻi ʻo Tuna me nā mea kanu, no ka mea ʻono loa nā salads mai ia mau mea. Eʻokiʻoki i loko o nā'āpana lahilahi 3-4 mau'ōpala o ka celery a me ka pepaʻulaʻula momona, e wehe i nāʻanoʻano a me nā'āpana. E ʻoki i nā apo 15-20 ʻoliva me ka ʻole o nā hua. E wehe i kahi ipu o ka saladi tuna maoli "Maguro". Ua ʻoki ʻia i loko o nā ʻāpana liʻiliʻi, no laila e hohola koke ma luna o kahi pā i uhi ʻia me nā lau arugula. E kau i nā mea i koe ma luna a hui mālie. E hana i kahi lole o 3 tbsp. l. ʻaila ʻoliva, 1 tsp. wai lemona a me kahi paʻakai, e ninini ma luna o kā mākou saladi. I ka lā wela o ke kauwela, ʻaʻole ia e saturate wale nō, akā e hōʻoluʻolu hoʻi.
Nā ʻūlū launa
ʻO Sandwich ke ala maikaʻi loa e hoʻokipa ai i nā malihini i manaʻo ʻole ʻia. Eia hou, pono mākou i ka saladi tuna Maguro. Mash me ka mākia 185 g o ka iʻa, hui me ka ʻoki ʻokiʻoki a me ka paila i hoʻolapalapa ʻia. E hoʻohui i 1 tsp ʻaila ʻoliva, 1 tsp balsamic, 5-6 mau pī o ka pepa ʻulaʻula. E hoʻokaʻawale i ka yolk hua manu, 2 tbsp aila ʻoliva a me 1 tsp Dijon mustard. E ʻoki i 3 mau ʻāpana rai i ka lōʻihi. Hoʻomoʻa ʻia ka hapa haʻahaʻa me ka ʻaʻahu hua manu, kāpīpī ʻia me ka paʻakai paʻakai, kau i ka hoʻopiha ʻana o ka tuna a me nā ʻāpana o ka pickled kukama, uhi ʻia me nā hapa i koe o ka berena. E hoʻomoʻa mua i nā sandwiches i ka umu - ua mākaukau kahi meaʻai maikaʻi no nā hoaaloha.
ʻO Gourmet Cruise
E mālama i kāu poʻe aloha me ka zucchini i hoʻopiha ʻia i ke ʻano Ligurian. Eʻokiʻoki i 4 zucchini, e wehe i ka pulp, a hoʻomoʻa i nā "waʻa" i loko o ka wai paila no 5 mau minuke. I kēia manawa e lawe mākou i ka ʻiʻo o ka tuna "Maguro". Hoʻohui maikaʻi ʻia kona ʻono kūʻokoʻa me nā memo mea kanu palupalu. E hoʻohui i 200 g o ka iʻa fillet me ka zucchini pulp, 50 g o ka parmesan grated, ʻokiʻoki ʻoki ʻia, 30 g o nā pine nuts, kahi clove o ke kāleka. E hoʻomoʻi i ka hua manu, 1 tsp oregano, kahi paʻakai paʻakai a hoʻokuʻu i nā mea a pau me ka mea hui. E hoʻopiha i nā'āpana zucchini me ka hoʻopihaʻana, e kāpīpī i ka palaoa lepo a hoʻomoʻa i 200 ° C a hiki i ka'ōmaʻomaʻo gula. Hāʻawi nā home gourmets i kahi kīʻaha nani i ka helu kiʻekiʻe loa.
ʻO nā cutlets kaiāulu kiʻekiʻe
E hoʻonani ʻia ka papaʻaina ʻohana i nā lā pule a me nā lā hoʻomaha. E hoʻololi ʻia kahi hoʻololi maikaʻi loa mai ka fillet tuna i ka ʻaila ʻoliva "Maguro". E kāpīpī i ka zucchini medium, e ʻomi maikaʻi i ka wai a hui pū me 3 mau hua, 1 tsp paʻakai a me ½ tsp lemon zest. Mash me ka ʻōpala 185 g o ka tuna fillet, hui pū me ka zucchini mass, e ninini i 100 g o ka oat flakes a kāwili i ka palaoa. Hoʻokumu mākou i nā sausages mānoanoa me ka lōʻihi o 10-12 cm, me ka pahi ākea mākou e hāʻawi iā lākou i ke ʻano o nā kaola, ʻōwili iā lākou i ka palaoa a hoʻomoʻi iā lākou a hiki i ka ʻeleʻele gula. E lawelawe iā lākou ma luna o nā lau letus me ka ʻuala bechamel.
Nā motalia Italia
Ke koe wale nō ka nui ma mua o ka ʻaina awakea, kōkua mau ka pasta iā mākou i waho. Hoʻopiha iā ia me kahi hoʻopihapiha tuna kūlohelohe mai Maguro, a loaʻa iā ʻoe kahi ipu maikaʻi loa no ka ʻohana holoʻokoʻa. ʻO ka mea mua, e kau mākou i 400 h o nā hulu pasta i kuke. I kēia manawa, kālua i ka ʻakaʻakai i loko o nā cubes i ka aila mea kanu a hiki i ka aniani. Hoʻolahalaha iā ia 200 g o nā mākana tuna i hoʻopiha ʻia, 150 g o nā peʻa ʻōmaʻomaʻo a ʻūlū i ka hui no 5 mau minuke. E hoʻomoʻi i 200 ml kalima, ½ pūpū o ka pāhiri ʻokiʻoki, ka paʻakai a me ka pepa e ʻono, e hoʻomoʻa i ka meaʻai no nā minuke ʻelua. Hoʻomau ia e hui pū me ka pasta al dente i pau a pālahalaha ma nā pā. Mākaukau kahi ʻaina ahiahi maikaʻi loa!
Napoo ka la ma luna o ke kai
ʻO ka fillet maoli o ka tuna "Maguro" he mea kūpono no nā pies homemade me ka hoʻopiha. Knead i ka palaoa mai 80 g o ka pata, 230 g o ka palaoa, 1 hua manu, 1 tsp o ke kō a me ka paakai. Hoʻopili iā ia i loko o kahi ʻano poepoe me nā ʻaoʻao, waiho i loko o ka friji no 20 mau minuke. Hana mākou i kahi ʻōpala o 2 aniani a me 2 ʻulaʻula ʻulaʻula. Knead 200 g o ka tuna fillet, ninini 2 tbsp. l. wai lemona, hui me ka moa, hohola i loko o ka chilled kumu palaoa. Hoʻohui i 200 ml o ka ʻaila me 125 g o ka parmesan grated a ninini i kēia hui i loko o ka hoʻopiha. E kau i ka pai i loko o ka umu preheated 200 ° C no 30 mau minuke. Ma ke ala, ʻoi aku ka maikaʻi o ka ʻono i ke anuanu.
E like me kāu e ʻike ai, hiki iā ʻoe ke kuke i nā ʻano kīʻaha like ʻole mai ka tuna, ʻoi aku ka maikaʻi o kekahi ma mua o kekahi. ʻO ka mea nui he huahana kiʻekiʻe, hou a olakino. Ma kēiaʻano,ʻo nā huahana ma lalo o ka inoa inoa "Maguro" ke koho pono loa.