How To Cook Best Sauteed Tuna Flakes
Best Sauteed Tuna Flakes - There is nothing fancy about this tuna recipe. I used the regular canned tuna that you can easily get in the grocery. It does not matter if you get the ones that are soaked in water or the ones in oil, as long as you buy the plain ones. Spicy tuna will do, if you like your dish spicy. However, make sure that you don’t get the one’s labeled.
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| Best Sauteed Tuna Flakes |
French’s fried onion is a brand of fried onion product that can be purchased in the grocery. Note that I do not get anything from including the actual product brand in the ingredient list. The reason why I am Including brand is because I believe that this is the best brand that you can use for this recipe. It will give your dish a good crisp texture and it also helps enhance the taste of the dish.You can eat Sauteed tuna flakes with fried garlic rice, steamed white rice, with bread, or soda crackers.
Best Sauteed Tuna Flakes Ingredients
- 2 (5 oz. cans) Tuna, drained
- 1 medium red onion, sliced
- 1/2 cup French’s fried onion
- 1/2 teaspoon dried parsley flakes
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 tablespoon cooking oil
Sauteed Tuna Flakes is a quick and easy recipe that involves canned tuna. I’m sure that many of you have your own version in preparing “Sauteed Tuna”. This is one of the versions that I really enjoyed eating because it has both the taste and texture that I always wanted in a tuna dish.
Best Sauteed Tuna Flakes Steps And Methods For Cooking.
- Heat the oil in a pan.
- Saute the onion until it becomes soft.
- Put-in the tuna. Cook for 3 minutes in medium heat.
- Add the lemon juice, salt, and pepper. Cook for an additional 3 to 5 minutes.
- Transfer to a serving plate. top with French fried onions and dried parsley flakes.
Best Sauteed Tuna Flakes Additional Trivia
Sauteed - is a method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture and flavor. If meat, chicken, or fish is Sauteed , the Sauteed is often finished by deg-lazing the pan's residue to make a sauce.
Sauteed may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs from searing in that searing only browns the surface of the food. Olive oil should not be used to sauté due to its low smoke point.Clarified butter, rapeseed oil, extra virgin olive oil and sunflower oil are commonly used for sautéing,[ but most fats will do. Regular butter will produce more flavor but will burn at a lower temperature and more quickly than other fats due to the presence of milk solids, so clarified butter is more fit for this use.
Performing a Sauteed
In a Sauteed , all the ingredients are heated at once, and cooked quickly. To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a utensil, or by repeatedly jerking the pan itself. A sauté pan must be large enough to hold all of the food in one layer, so steam can escape, which keeps the ingredients from stewing and promotes the development of fond. Most pans sold specifically as sauté pans have a wide flat base and low sides, to maximize the surface area available for heating. The low sides allow quick evaporation and escape of steam. While skillets typically have flared or rounded sides, sauté pans typically have straight, vertical sides. This keeps the ingredients from escaping as the pan is jerked or stirred.
Only enough fat to lightly coat the bottom of the pan is needed for sautéing; too much fat will cause the food to fry rather than just to slide, and may interfere with the development of fond. The food is spread across the hot fat in the pan, and left to brown, turning or tossing frequently for even cooking. The sauté technique involves gripping the handle of the sauté pan firmly, and using a sharp elbow motion to rapidly jerk the pan back toward the cook, repeating as necessary to ensure the ingredients have been thoroughly jumped. Tossing or stirring the items in the pan by shaking the pan too often, however, can cause the pan to cool faster and make the Sauteed take longer. Source : Sauteed
In a Sauteed , all the ingredients are heated at once, and cooked quickly. To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a utensil, or by repeatedly jerking the pan itself. A sauté pan must be large enough to hold all of the food in one layer, so steam can escape, which keeps the ingredients from stewing and promotes the development of fond. Most pans sold specifically as sauté pans have a wide flat base and low sides, to maximize the surface area available for heating. The low sides allow quick evaporation and escape of steam. While skillets typically have flared or rounded sides, sauté pans typically have straight, vertical sides. This keeps the ingredients from escaping as the pan is jerked or stirred.
Only enough fat to lightly coat the bottom of the pan is needed for sautéing; too much fat will cause the food to fry rather than just to slide, and may interfere with the development of fond. The food is spread across the hot fat in the pan, and left to brown, turning or tossing frequently for even cooking. The sauté technique involves gripping the handle of the sauté pan firmly, and using a sharp elbow motion to rapidly jerk the pan back toward the cook, repeating as necessary to ensure the ingredients have been thoroughly jumped. Tossing or stirring the items in the pan by shaking the pan too often, however, can cause the pan to cool faster and make the Sauteed take longer. Source : Sauteed
Source Recipe: Here