Food for brain
The quality of freshly caught tuna is determined by fat and color, for which they take a special sample of meat: the fatter and the redter the better. Those who have ever tasted fresh tuna, claim that his noble taste is not inferior to good meat. French culinary experts and gourmets call it "sea veal", because it practically does not smell of fish, and its "muscular" meat looks very much like beef. Phosphorus, calcium, selenium, vitamin D and fatty acids Omega-3 in tuna is contained so much that in leading universities in the US they are obliged to feed students during the session, and almost every day include the menu of scientists in the civil service. A complete set of all essential amino acids for humans! And iron and magnesium, which are so often not enough for our body! In addition, Dutch scientists have already proved experimentally that people who daily consume at least 30 g of such a fatty sea fish, die twice less from heart diseases than those who do not eat fish at all.
However, the culinary affairs of the master warn that for the proper preparation of this fish you need a certain skill. And those who are not very confident in themselves can simply open a jar of a nice fragrant little pinkish tuna in their own juice. The relation to tuna is so tremulous that even fishers-hunters catch it for real delicacies: shrimp, squid and anchovies are fried on grate, add to pies, stew, together with vegetables added to salads. For example, the most popular salad in Tunisia is prepared from tuna, finely chopped lemon, tomatoes and cucumbers with a seasoning of olive oil, vinegar and spices. If you want something more complicated, fry the pieces of tuna fillet without oil and cover with them a salad of boiled potatoes, tomatoes, olives, "steep" eggs, anchovies, green beans and sweet peppers, seasoned with olive oil with apple vinegar, garlic and Dijon mustard . Get a famous salad "Nisuaz".