Tuna soup: 4 recipes for canned and fresh fish, how to cook from fresh or frozen with rice, potatoes, cook the cheese first course in oil or your own juice

Healthy and light canned tuna soup can be prepared in different ways. We will present you step-by-step recipes with vegetables, eggs, rice, millet.

What first course recipes would a working woman prefer? Of course, simple ones that are quick to prepare and guaranteed to please everyone at home. In this regard, canned tuna soup is an excellent solution to deliciously feed your family without burdening yourself with a lot of fuss in the kitchen. And so that the dish does not become boring, from time to time you can experiment with a set of ingredients.

Canned tuna soup

INGREDIENTS	QUANTITY
canned tuna	1 jar
potatoes	6 pcs.
carrots	1 PC.
Luke	1 PC.
tomatoes (pickled)	1 PC.
celery root	piece 2x2 cm
vegetable oil	2 tbsp. l.
greenery	taste
salt, spices, pepper	to your taste
Cooking time: 30 minutes	Calorie content per 100 grams: 98 Kcal

Light and flavorful express soup. The sourness of pickled tomato and sweet celery root will add a zest to the dish.

Water is placed on the stove.
Fresh vegetables are peeled and washed. Potatoes are cut into slices, carrots and celery into thin slices, and onions are chopped.
Read also: Pork chop in a frying pan, in the oven, in a slow cooker in batter, breaded with cheese, tomatoes, mushrooms, pineapple
Potatoes are placed in boiling water. Bring to a boil, reduce the heat under the pan. Cook for 7 minutes.
The remaining vegetables are sautéed in oil for 3 minutes. Finely chopped pickled tomato pulp without skin is added at the end.
Place the fried vegetables in a pan. Stir. Let simmer for 2 minutes.
Pour canned liquid into the soup and add pieces of tuna mashed with a fork. Stir and cook for 3 minutes.
Taste the soup. Add, if not enough, salt and seasonings. Turn off the fire under the pan.

The finished fish soup is allowed to brew a little under the lid. Serve sprinkled with fresh herbs.

With sauerkraut

And if the pickles in the previous recipe didn’t scare you, you can go ahead and make soup with tuna and sauerkraut. And if you can only find warm pickled cucumbers in fast food, then dumplings with sauerkraut, for example, have been successfully sold in stores for a long time.

That is, warm sauerkraut in the dish will no longer surprise anyone, and therefore the dish according to this recipe will be interesting to try. It will be prepared from:

Tuna – 2 cans.
Potatoes – 2 pieces.
Carrots – 2 pieces.
Onion – 1 piece.
Sauerkraut – 150–200 grams.
Salt, pepper, spices and herbs - to taste.
Vegetable oil.

And cook according to the following algorithm:

Chopped onions and grated carrots are fried in vegetable oil.
Place a pan of water on the stove.
Boil the diced potatoes until tender.
Add sauerkraut to the vegetables and continue frying.
After the potatoes are cooked, frying is added to the pan.
All that remains is to add the fish, and then cook until done, that is, until the water boils again.

Seasonings or a bouillon cube are sometimes added to the fish soup for color and taste, and greens are added for beauty, as in the photo.

The calorie content of the dish according to this recipe per 100 grams is 90 kcal, BJU - 9.4/0.8/6.3. Cooking time – 45 minutes.

Quick tuna soup

This soup will be a salvation when there is very little time to prepare, but this does not mean that its taste will be less pleasant due to quick preparation.

When adding semi-finished puree, do not forget to constantly stir the broth so that you do not form lumps.

Ingredients:

Magi chicken broth - 1 cc.
Semi-finished puree - 2 packs.
Fresh greens.
Canned tuna-1b.
Cream 20% -100ml.

Preparation:

Boil water with chicken broth. Gradually add puree and stir water. Bring the broth to a boil.
Add tuna and finely chopped greens. Remove the pan from the heat and pour in the cream.

Asian soup

If the usual recipes are already boring, then you can start preparing dishes invented in other countries. An interesting recipe for tuna soup will surprise your household. Schoolchildren who are interested in Asian culture, which is now popular among young people, will be especially pleased.

Ingredients:

tuna – 450 g;
rice noodles – 200 g;
coconut milk – 420 ml;
fresh ginger – 30 g;
petiole celery – 30 g;
lemon zest – 30 g;
Shiitake mushrooms – 100 g;
herbs and spices to taste.

Pour 3 liters of water into a saucepan and place it on the fire. Cut the ginger and celery into small pieces, grate the lemon zest. Add these ingredients to the pan and cook for 10-15 minutes after boiling. Strain the broth if desired, but this is not necessary.

Meanwhile, soak the shiitake mushrooms in hot water if they are dried. If you managed to get fresh ones, then cut them. Remove the tuna meat from the bones. Then cut it into medium sized cubes. Throw the mushrooms into the broth and cook until half cooked, then add the fish. When the soup is almost ready, pour in the coconut milk. After boiling, turn off the gas and add chopped herbs. Chefs recommend adding a little red pepper to the soup; it will highlight the unusual taste of the soup.

Tuna fish soup with boiled egg

The proposed option specifies chicken eggs. Although you can replace them with quail ones. This way the dish will improve its taste and become healthier. In order not to violate the proportions, the number of eggs in this case is doubled.

For 2 liters of water take:

a can of natural canned tuna;
5 medium-sized potatoes;
1 carrot;
1 onion;
2 chicken eggs;
15 g butter;
a little salt, spices, a few peas of pepper, bay leaf.

Time – 35 minutes.

Calorie content – 57 kcal.

Recipe:

Bring the water for the soup to a boil. Boil hard-boiled eggs in a separate container.
Vegetables are peeled. Potatoes are cut into random pieces, onions are chopped, carrots are grated on a coarse grater.
The potatoes are placed in boiling water and covered with a lid. The fire is reduced.
Melt the butter in a frying pan. Sauté onions in it until golden. Then add carrots to the onion, mix and sauté the vegetables for another 2 minutes.
Boiled eggs are transferred to ice water. Remove the shell and cut into cubes.
The fried vegetables are poured into a pan with potatoes. This is where the eggs are sent. Salt and season the soup to your taste. Cook for 2 minutes.
A minute before turning off the heat, pour the tuna pieces mashed with a fork into the fish soup along with the liquid from the can.

The soup should sit for 15 minutes, covered. Now you can pour into plates and garnish with chopped parsley if desired.

With potato

Another option for a hearty addition to fish soup is potatoes. For 2 cans of tuna in oil, take about 1 kg of vegetables. Onions, peppers, and garlic are also added to the dish.

Don’t forget to season the soup to your liking.

Ingredients

For the treat you need:

potatoes – 900-950 g;
tuna in oil – 2 cans;
sweet pepper – 1 pod;
large white onion – 2 heads;
garlic – 3-4 cloves;
a bunch of fresh parsley – 1 pc.;
salt and spices.

Step-by-step cooking process

Cooking steps:

You need to start the process of preparing the first dish with vegetables. To do this, potatoes are peeled, washed, and chopped into small thin slices.
Onions and garlic should be peeled. After the purified ingredients need to be chopped very finely. The onion pieces can be made slightly larger than the garlic pieces.
Sweet peppers will need to be removed from the stalk, internal partitions, and seeds. Afterwards, cut in half. The rest of the pepper is cut into small random pieces.
Drain the liquid from the tuna cans into a thick-bottomed pan. Onion, garlic, and pepper slices will be fried over medium heat. This process will take about 9-10 minutes. Be sure to stir the mixture frequently.
In the next step you can add potatoes. The components will fry together for another 5-6 minutes.
Afterwards, pour the contents of a thick-bottomed frying pan with filtered cold water. About 1.2 liters of liquid will be enough.
Chopped parsley, spices, and small pieces of tuna are also added to the pan.

Cook the treat over low heat for another 10-12 minutes. You need to wait until the fish is completely cooked. When serving, the soup is poured into portioned bowls and served hot. You can complement it with crispy croutons with cheese and garlic.

Rice soup with tuna and tomatoes

Rice is often added to first courses - it cooks quickly and is quite filling. It makes any soup much tastier, and even more so if you add canned fish. Tuna contains a lot of protein, but it is low in calories, which allows you to eat canned food more often than other foods. List of what you need:

canned fish - 250 g;
water - 2 l;
potatoes - 4 tubers;
carrots - 1 pc.;
tomatoes - 3 fruits;
carrots - 1 pc.;
rice (or millet) - 50 g;
sunflower oil - 2 tbsp. l.;
garlic - 1 clove;
salt;
pepper and mixture of herbs - to taste.

Additional Information. Every housewife knows how to cook the most common rice soup. The cereal must be thoroughly washed before cooking to prevent the rice from sticking together and making the broth cloudy.

Cut the potatoes into large cubes and throw them into boiling water, add salt. After a couple of minutes, you can add the washed rice and cook for 15-20 minutes together. Heat oil in a frying pan, add chopped onion and grated carrots. Sauté for 5-7 minutes until golden brown, then add the tomatoes, cut into pieces, to the vegetables. It is advisable to peel the fruit. Simmer the vegetable mixture for a couple of minutes over medium heat.

Transfer the roast into the broth with the rice, add salt and spices. After boiling, put canned tuna in a pan, pour the oil from the jar into the broth. Simmer over low heat for 5 minutes, then turn off the stove. Best served with fresh dill and garlic.

The benefits of tuna

This large fish belongs to the mackerel family. Some tuna reach a weight of more than 600 kg. This fish is considered unique; it is used to prevent brain diseases and oncology. This is due to the fact that tuna is rich in beneficial microelements - Omega-3 and Omega-6 fatty acids. In addition, this marine resident is the champion in protein content among fish.

Due to the unusual taste of the meat, tuna is sometimes called chicken of the sea. Dishes made from it are useful for diseases of the heart and blood vessels, vision and joints. Tuna is also indispensable during diets; it is very nutritious and contains a small amount of calories. Athletes love healthy fish for these qualities; it keeps you full for a long time and increases physical endurance. Fresh tuna soup eaten for lunch will restore strength and improve your mood.

First course recipe with potatoes and sweet peppers for a slow cooker

A delicious dish with a stunning aroma. Slices of red bell pepper, pink tuna, yellow potatoes and orange carrots in a clear and golden broth look beautiful and very appetizing.

For 1.5 liters of water take:

a can of tuna in oil;
3 potatoes;
1 onion;
1 carrot;
1 bell pepper (red);
2 cloves of garlic;
salt, Provençal herbs, bay leaf, spices for fish;
fresh herbs.

Time – 60 minutes.

Calorie content – 92 kcal.

Recipe:

All vegetables are peeled. Cut the brunois (cube): potatoes - coarsely, carrots and peppers - smaller, onions - very finely. Garlic is chopped into pulp with a knife.
Oil from a can of tuna is poured into the multicooker bowl. Turn on the “Baking” or “Express” mode. So as soon as the oil heats up, pour onions, carrots, and garlic into it. Fry the vegetables for 2 minutes, stirring occasionally.
Potato pieces and fish are placed in a multi-bowl to be fried. Fill with water. Salted and seasoned with spices.
The multicooker is switched to the “Quenching” mode and the timer is set for 60 minutes.
After 30 minutes, pieces of sweet pepper are added to the broth.

That's all. The multicooker will turn itself off after half an hour. After another 15 minutes, the light, colorful, tasty soup can be poured into bowls, sprinkled with fresh parsley, and the family can be invited to dinner.

Creamy tuna soup with vegetables

Knowing interesting recipes for soups made from canned tuna, you can cook a very tasty and unusual first course in 40 minutes. For example, a creamy soup made from canned tuna with vegetables and bacon will delight all family members. Despite the large list of necessary products, preparing the first course is very easy.

You cannot keep fish on the stove for a long time, otherwise it will boil too much. So, what ingredients are required:

canned food - 2 jars (350 g);
water - 1.2-1.5 l;
cream (30%) - 200 ml;
carrots - 2 tubers;
leek - 1 stalk;
onion - 1 head;
smoked bacon - 50 g;
capers - 2 tbsp. l.;
lemon (zest) - 1 pc.;
fresh dill - a bunch;
salt, black pepper - to taste.

Preparation:

Cut the bacon into small cubes and fry in a saucepan - no need to add oil, as it is moderately fatty. When enough fat has been rendered from the bacon, add finely chopped onions and leeks chopped into slices into the container. Add salt and sauté for a couple of minutes until golden brown. Place the grated carrots in the pan and fry for another 3 minutes.
Pour warm water over the food, throw in the diced potatoes and salt. Cook over medium heat for 15 minutes until the potatoes are soft. Grate the lemon zest and add it to the pan, add capers and canned tuna. After boiling, simmer for another minute, then pour in the cream and throw in the chopped herbs. Boil again and turn off the heat - you can serve after 15 minutes, when the aromatic soup has infused.

With beans

Canned tuna soup can also be supplemented with beans. The last one is taken white. The easiest way is to also use canned large beans from cans. The dish is complemented with tomatoes in their own juice. Aromatic herbs – rosemary, thyme – will also make it tastier.

Ingredients

For the dish you need to take:

large white beans (canned) - 2 cans;
tuna (canned, in its own juice) – 1 can;
tomatoes in their own juice – 380-400 g;
fresh garlic – 5-6 cloves;
rosemary and thyme - 1 sprig each;
olive oil, ground paprika, salt.

Lemon and capers are also used to serve the finished treat. The latter will be enough for about 5 tsp.

Step-by-step cooking process

Cooking steps:

The onion and garlic need to be finely chopped, then poured into a pan with a thick bottom and heated oil. These products need to be fried for 6-7 minutes.
White beans need to be placed in a sieve. If desired, rinse with cool water.
The stems of aromatic herbs are cut off.
Afterwards, all the products prepared above are mixed in a saucepan and sprinkled with paprika.
At the next stage, you can send them tomatoes along with juice and tuna with oil. The fish must first be cut into small pieces.
All that remains is to fill in 0.5 liters of filtered water at room temperature.
After stirring, the mixture is brought to a boil on the stove and cooked for another 10-12 minutes.

All that remains is to salt and pepper the treat, let it brew on a cooling stove under the lid for about 7-8 minutes. When serving, each serving of the dish is decorated with capers and lemon slices.

How to cook a dish with rice and green peas

Unlike the examples above, this version of the soup is more satisfying. Although it cooks just as easily and quickly. The peas in the recipe are canned, but they can be replaced with fresh (young) or frozen. You can also add canned corn or red beans to your fish soup and rice instead of peas.

For 2 liters of water take:

a can of canned food (tuna in oil);
a can of green peas;
2 potatoes;
1 carrot;
1 onion;
3 tbsp. l. round rice;
spices, dry herbs, Provençal herbs, salt.

Time – 40 minutes.

Calorie content 100 g – 180 kcal.

Recipe:

Water is placed on the stove.
Rice is washed well.
Vegetables are peeled. The onion is left whole, the potatoes and carrots are cut into cubes.
As soon as it boils, vegetables, washed rice, pieces of tuna, and canned oil are added to the water. Close the lid and after the broth boils, cook the soup for 15 minutes over low heat.
Pour green peas into the soup along with the brine. Salted and seasoned with spices. Stir.
Continue cooking the fish soup for another 15 minutes. Before finishing, remove the boiled onion from the broth.

This dish is served immediately, traditionally sprinkled with fresh chopped herbs.

Calorie table

Dish	Serving Size	KBZHU
Simple fish and potato soup	100 g	Calories - 35 kcal, proteins - 3 g, fats - 1.3 g, carbohydrates - 3.1 g
Frozen tuna fillet soup with cream	100 g	Calories - 60 kcal, proteins - 5.6 g, fats - 1.9 g, carbohydrates - 4.3 g
Canned soup with rice	100 g	Calories - 28 kcal, proteins - 2.9 g, fats - 0.5 g, carbohydrates - 3.4 g

When thinking about what to cook for lunch, it’s worth remembering the healthiest types of fish. One of these is tuna, perfect for a first course. Fresh tuna soup is not only tasty, but also healthy, even children like it.

You can ask your question to our author:

Canned tuna soup in its own juice

Grocery list:

— Tuna in its own juice – 1 can.
— Canned corn – 4 tablespoons.
— Bell pepper – 1 pc.
- Potatoes - 3 tubers.
— Garlic – 2 cloves.
— Onion – 1 pc.
- Any fresh herbs to taste.
- Spices, salt.
— Vegetable oil – 3 tablespoons.

Preparing fish and vegetable soup.

We wash the potatoes and carrots under water, peel them, and cut them into small cubes.
We clean the pepper from seeds and internal partitions, and cut it into small cubes.
Drain the juice from the corn and leave the tuna in its own juice.
Finely chop the greens with a knife.
Chop the onion as finely as possible.
Pass the garlic through the garlic press.
Place all products, except potatoes, tuna and corn, in oil heated in a frying pan and fry for about ten minutes.
Boil the potatoes for 20 minutes in salted water.
Add the products from the frying pan to the almost finished potatoes along with the remnants of the oil in which they were fried, add spices, mix, cook for 5 minutes.
Pour the corn into the pan, pour in the canned fish along with the juice, stir the soup, cover with a lid, bring to a boil and turn off the stove.
Let the first dish sit for about ten or fifteen minutes after cooking to infuse and become full of flavor, and then pour into plates and serve, garnishing with fresh herbs on top.

With sun-dried tomatoes

Canned tuna soup will have a bright and original taste if you add sun-dried tomatoes to it. You can make the latter yourself or buy it ready-made in jars at the store. The entire cooking process will only take about 20-25 minutes.

Ingredients

For the treat you need:

tuna (in its own juice) – 1 can;
onion, clove of garlic, carrots - 1 pc.;
sun-dried tomatoes (in oil) – 4-5 pcs.;
olive oil – 2.5-3 tbsp. l.;
shell-shaped pasta – 1 handful;
vegetable broth or filtered water – 1 l;
salt, Italian herbs.

Step-by-step cooking process

Cooking steps:

All potatoes, carrots, onions and garlic stated in the recipe must be peeled. Afterwards, chop as desired. For example, potatoes and carrots - in strips, onions and garlic - in cubes. If the cook does not like the bright taste of carrots in dishes, it should be processed with a grater.
Sun-dried tomatoes must be removed from the jar and placed on napkins to remove excess oil. Afterwards you can cut the tomatoes into small pieces.
Heat the olive oil in a thick-bottomed saucepan. All the components crushed in the previous steps are poured onto it. At this stage, you can salt the mass and add Italian herbs.
In the next step, the contents of the pan will be filled with vegetable broth. If you don’t have it, you can just take filtered water (boiling).
After boiling, add salt to the resulting dish and leave to cook for about a quarter of an hour.
Then it’s time to put the pasta and the contents of the canned food into the pan, cut into small pieces.

There are still about 6-7 minutes of cooking left for the treat. The fully prepared soup is poured into plates. It's delicious served with garlic croutons.

Canned tuna soup with barley

To prepare you will need to take:

- Pearl barley - 2 spoons.
— A can of canned tuna (you can take it either in oil or fish in its own juice).
- One onion and carrot.
— Tomato paste – 2 tablespoons (can be replaced with half a glass of tomato juice, fresh tomato or any ketchup).
- 2 potatoes.
- 2 bay leaves.
— Dry mint and parsley to taste.
— Water – 1.5 or 2 liters (the less water, the richer the dish).
- 2 tablespoons of any vodka.

Cooking process step by step.

It is important to prepare the barley in advance before preparing the soup. To do this, if you plan to make this soup in the morning, then soak the required portion of cereal in water overnight. If you are preparing the soup for lunch, then it is enough to soak the pearl barley for 3-4 hours. It is best to use slightly warm water.
Boil the water-soaked cereal for 40 minutes in slightly salted water, rinse and drain in a colander.
Finely chop the onion, grate the carrots, cut the potatoes.
Saute the carrots and onions for seven minutes in oil in a frying pan.
Boil water, add a little salt, and cook the potatoes in it.
After 20 minutes, add pearl barley and fried vegetables to the pan.
After another 10 minutes, add tomato paste, bay leaf, any spices you wish, salt and, together with the liquid in the canned tuna, mix the ingredients a little, cook over low heat for another 7 minutes and turn off the stove.
Add herbs to the prepared tuna soup, cover the dish with a lid and leave for 10 minutes. All is ready!

On a note! You can exclude potatoes from this recipe, and instead of pearl barley you can use rice or millet. When serving, you can decorate the dish beautifully with slices or halves of boiled or hard-boiled eggs.

Ear

Preparing the dish is much easier if you first look at the recipe with a photo. Fresh tuna soup is very tasty, aromatic and easy to prepare. That is why novice housewives love him so much.

Ingredients:

fish head – 1 pc.;
tuna fillet – 350 g;
potatoes – 300 g;
onion – 75 g;
carrots – 75 g;
rice – 80 g;
vegetable oil – 30 g;
spices - to taste.

Making soup begins with creating a delicious, rich broth. To do this, lower the fish head with the gills removed into cold water and place the pan on the fire. To prepare the broth, you can use any trimmings left after cutting tuna: fins, ridges with a small amount of meat, tails.

At the same time, start preparing the frying. To do this, grate the carrots on a coarse grater and cut the onion into cubes. Fry the vegetables in vegetable oil until fully cooked, then remove the pan from the heat. Peel the potatoes and cut into cubes.

Strain the broth and add rice, as well as tuna fillet chopped into small pieces. 7-8 minutes after boiling, add potatoes to the soup. Once all the ingredients are ready, add the fried vegetables to the soup. After boiling, turn off the gas and let the soup brew for a while.

Recipe for canned tuna soup with millet

Millet goes better than any other cereal with fish in first courses. Not only fresh, but also canned. Therefore, if we talk about recipes for quick soups with canned tuna, this option cannot be missed. Plus, the soup is really incredibly good.

For 1.5 liters of water take:

a jar of tuna blanched in its own juice;
a third of a glass of millet;
2 potatoes;
1 onion;
1 carrot;
1 tbsp. l. dried parsley;
salt;
8 black peppercorns.

Time – 30 minutes.

Calorie content – 140 kcal.

Recipe:

Place the water on high heat.
Millet is washed in several waters.
Vegetables are peeled. Potatoes are cut into cubes, carrots are grated, onions are finely chopped.
Millet is poured into boiling water.
After 5 minutes, add all the vegetables to the millet. As soon as the broth boils, reduce the heat to medium. Cover the pan with a lid. Cook for 15 minutes.
Add canned fish, salt, bay, and pepper mashed with a fork to the vegetables with millet. Stir. After boiling, cook the soup for another 3 minutes and remove from the stove.

The finished dish is infused under the lid for 15 minutes. Served with greens and black grain bread.

This is how different, but always tasty and aromatic a simple canned tuna soup can be. Each of the recipes requires minimal expenses, but is interesting in its own way and helps to make the daily menu varied. The good thing is that it takes very little time to prepare such a healthy first course.

Fresh or frozen tuna soup is also suitable for children

Servings: 4.

Time: 60 min.

Calorie content: 34.8 kcal per 100 g.

Ingredients:

1 tuna head;

2-3 potatoes;

2 liters of water;

1 root each of parsley and parsnip;

1 small onion;

1 carrot;

2-3 stalks of parsley;

2-3 bay leaves;

1 tsp salts.

The head of the fish makes a rich fish soup for children and adults, and the fillet can be used to prepare another equally healthy second course or appetizer. To cook fresh frozen tuna, you must remove the gills.

We start frozen tuna soup by cooking the broth. We lower the washed head, freed from gills, into the pan. Here we also add peeled, coarsely chopped parsnip and parsley roots, tied with a bunch of parsley sprigs. Fill with water and bring the fresh frozen seafood broth until bubbles appear. Reduce heat and cook broth for half an hour.

Meanwhile, peel the remaining vegetables. Cut the potatoes into slices. Cut carrots and onions into equal small cubes. Vegetables can be fried or placed raw.

Strain the finished broth and place the potatoes in it. When it is almost cooked, add vegetables (fried) and meat from the head. With this, the recipe from the frozen product, as in the photo, is ready. Fresh tuna soup is prepared in the same way.