Tuna Blood Fried in Olive Oil
Tuna Blood Fried in Olive Oil

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, tuna blood fried in olive oil. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Tuna Blood Fried in Olive Oil. Tuna blood is full of iron and nutrients. I want my kids to get plenty of both.

Tuna Blood Fried in Olive Oil is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Tuna Blood Fried in Olive Oil is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have tuna blood fried in olive oil using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tuna Blood Fried in Olive Oil:
  1. Prepare 1 Tuna blood
  2. Make ready 1 Garlic
  3. Get 1 Milk
  4. Take 1 Olive oil
  5. Take 1 Vegetables such as potherb mustard (mizuna)
  6. Prepare 1 Salt, pepper, soy sauce

Cover the tuna with oil and put the lids on the jars. To sterilise the jars, stand them in a large pot and fill with water to just beneath the lids. Tuna-packed in olive oil has extra flavor and juiciness but tends to cost a bit more and has higher calories and fat. Drain off the water or oil before using the fish, but reserve a little extra oil for drizzling over the finished dish—you won't be sorry you did.

Steps to make Tuna Blood Fried in Olive Oil:
  1. Thinly slice the tuna blood, and soak for about an hour in plenty of water. Change the water occasionally.
  2. Drain the water from step 1, and lightly squeeze out the blood. Place in a zip lock bag with milk and let sit overnight, or for 2-3 hours minimum.
  3. Take the fish out of the fridge from step 2, and lightly squeeze out the excess blood.
  4. After draining the water in step 3, place the fish into a zip lock bag with olive oil, grated garlic, and salt and pepper to marinate for several hours.
  5. Put olive oil and garlic into a heated pan, and sauté the fish from step 4. Season with salt and pepper. Add a bit of soy sauce if you like.
  6. Enjoy with potherb mustard or other herby vegetables.

If a stroll down the canned fish aisle leaves you scratching your head, though, we don't blame you: The number of tuna options out there is overwhelming. There's tuna in olive oil, tuna in water, chunk light tuna, yellowfin tuna ― the list goes on and on. According to the Harvard School of Public Health, eating too much saturated fat can increase your risk of developing conditions like stroke or heart disease. Tuna can be eaten from a can, prepared in a myriad of hot dishes, or left raw for sushi. Tuna is a great source protein that is void of carbs.

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