Tuna soup: 4 recipes for canned and fresh fish

Tuna soup is a quick liquid dish that can be prepared for lunch or dinner for the whole family. For the recipe, you can use canned, fresh or frozen fish. In any case, the menu will be supplemented with a healthy and simple dish. Fish soup from canned tuna is prepared both from fish in its own juice and in oil. If you use a whole carcass, you can take one head or fillet. For a more satisfying option, add various cereals and vegetables, and spices and herbs will add taste and aroma to the dish. Next, we offer a recipe with a photo of canned tuna soup.

Diet soup with canned fish according to Dukan

You can eat delicious food while on a diet, and you don’t have to master any difficult step-by-step recipes. According to Dukan, many different dishes are prepared that allow you to lose weight. It is recommended that you try the soup with oatmeal meatballs - it is allowed to be eaten at any stage of the diet:

• canned tuna in its own juice - 1 can;
• chicken egg - 1 pc.;
• water - 800 ml;
• oat bran - 4-5 tbsp. l.;
• onion - 1 head;
• fresh parsley - a couple of sprigs;
• salt and seasonings - to taste.

In a bowl, mix the chopped bran and beaten egg white (no yolk is needed for the soup!), add a pinch of salt and stir. Leave for 15-20 minutes while the rest of the ingredients are prepared.

Place finely chopped onions into boiling water. Mash the fish in a plate and add to the pan, and after 5 minutes you can add the meatballs. They are formed with a teaspoon, dipping the balls into boiling water. Season the soup with Dukan salt and pepper and let it simmer for no more than two minutes. After turning off the heat, add parsley and start dinner.

This dish is easy to cook in a slow cooker in just 20 minutes. You can make another diet soup by adding broccoli and a little canned corn, which adds sweetness to the stew.

Thai soup "Aphrodisiac"

Ingredients

• Chicken (fish) broth - 1.25 l or 5 tsp. Hondas for 1.25 liters of water + –
• Lime zest – 1/2 fruit + –
• Ginger root (chopped into small pieces) - 1 tbsp. l. + –
• Green onion – 6 arrows + –
• Chili puree - 1/4 tbsp. l. + –
• Peeled shrimp – 200 g + –
• Canned tuna – 1 can + –
• Ground coriander - 1/4 tsp. + –
• Salt - to taste + –

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Preparation

Thais often use the phrase in relation to their cuisine: “Chili is Thailand, and Thailand is chili.”

They love chili peppers even more than hot Mexican machos. This spicy vegetable is added everywhere here. Also, much attention is paid to lime in cooking, which creates a kind of delicate, piquant cloud of taste. And where would we be without coriander? It is a frequent guest here in dishes, both in the form of herbs and seeds. So, using all these attributes, today we will prepare a delicious soup from canned fish.

1. Pour the broth into a saucepan, season it with zest, ginger and chili. Place on the fire and let it boil, then reduce the heat and simmer for 15 minutes under the lid.
2. After this, the broth should be strained, returned to the saucepan and allowed to boil again.
3. Now we throw shrimp into it, add some salt, and also add finely chopped green onions and canned tuna fillet without bones. Cook for 3-4 minutes until the baby fish are ready.
4. Finally add coriander.

To decorate the dish, we will need bell peppers of different colors, which we cut into thin strips and add to each serving of canned soup, creating a bright splendor and a subtle peppery aroma.

As you can see, creating culinary masterpieces of the peoples of the world is not so difficult, since their recipes are much simpler than our stews. You just need to know the main food preferences of a particular nation, using which in preparing canned tuna soup, you can surprise your family with something new.

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.

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:

1. Water is placed on the stove.
2. Rice is washed well.
3. Vegetables are peeled. The onion is left whole, the potatoes and carrots are cut into cubes.
4. 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.
5. Pour green peas into the soup along with the brine. Salted and seasoned with spices. Stir.
6. 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.

Cheese soup with canned fish and croutons

Creamy soups are often prepared from fresh red fish, which has a delicate aroma. However, canned food is also suitable, providing an equally rich broth. Cheese chowder with tuna turns out to be very unusual in taste, but absolutely everyone will like it. When serving, white bread croutons are poured into it. Recipe with photo of canned tuna soup:

• canned food - 1 jar;
• water - 2 l;
• potatoes - 3-4 tubers;
• carrots - 1 pc.;
• white onion - 1 head;
• processed cheese - 200 g;
• salt and pepper - to taste;
• fresh dill - for serving;
• baguette or other bread - a couple of slices for croutons.

Wash, peel and cut the vegetables into cubes (potatoes are chopped a little larger than carrots). Boil water and add all the vegetables to it at once; after boiling, add salt and seasonings. After 15 minutes of cooking, you can add canned tuna to the pan along with the juice, after mashing the fish with a fork. Cook over low heat for another 5 minutes until all ingredients are soft.

If the cheese is in briquettes, it is recommended to grate it or cut it into smaller pieces - this will make melting the product much easier. Add processed cheese to the pan, stirring the first dish well. After 3-4 minutes, you can remove the cheese soup from the heat.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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In a dry frying pan, fry thin slices of bread until golden brown. To serve, pour the soup into a plate, place croutons on top and generously sprinkle with chopped herbs and ground pepper.

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:

1. 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.
2. 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.
3. Potato pieces and fish are placed in a multi-bowl to be fried. Fill with water. Salted and seasoned with spices.
4. The multicooker is switched to the “Quenching” mode and the timer is set for 60 minutes.
5. 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.

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.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

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.

1. We wash the potatoes and carrots under water, peel them, and cut them into small cubes.
2. We clean the pepper from seeds and internal partitions, and cut it into small cubes.
3. Drain the juice from the corn and leave the tuna in its own juice.
4. Finely chop the greens with a knife.
5. Chop the onion as finely as possible.
6. Pass the garlic through the garlic press.
7. Place all products, except potatoes, tuna and corn, in oil heated in a frying pan and fry for about ten minutes.
8. Boil the potatoes for 20 minutes in salted water.
9. 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.
10. 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.
11. 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.

Calorie table

Canned tuna is not only added to salads or made into snacks, but is also great for a first course. Regardless of the recipe, it will turn out aromatic and tasty, especially if you add fresh herbs and various spices.

You can ask your question to our author:

Why is tuna so healthy?

Tuna is a very large fish belonging to the mackerel family. The weight of one carcass can reach 650 kg, and the length reaches 4-5 meters! This species is a delicacy and is often expensive. During the Soviet era, it was served on the tables of high-ranking people, but today almost everyone can afford fish. It is beneficial for the human body, because it contains essential fatty acids Omega-3 and Omega-6 in high concentration. In terms of protein, it outperforms many other popular types of fish. That is why it is recommended to include tuna dishes in your diet as often as possible.

Tuna has a rather interesting and unusual taste, which is why it is sometimes called chicken of the sea. It is recommended to eat it for pathologies of the cardiovascular and skeletal systems, visual organs, and malignant neoplasms. It’s not for nothing that nutritionists advise eating fish while losing weight - it’s nutritious, but it’s low in calories. The product has a positive effect on muscle recovery after exhausting workouts, for which athletes respect it.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Canned food deserves special attention, since the content of protein, minerals and vitamins is not inferior to fresh fish. They are tasty, cheaper, last a long time and are ready to eat. Many people consider canned fish to be a semi-finished product, but soups are also made from it, and they are no worse in taste and aroma.

How to choose the right fish

Not everyone decides to buy frozen tuna, as it is difficult to understand the degree of its freshness. It is recommended to choose carcasses weighing up to 2-3 kg; large fish may have tough meat. It is worth paying attention to the shade of the fillet - it should be dark red, uniform in color, as in the photo. Specks or dark stripes indicate improper storage of the product or spoilage, as does an unpleasant aroma.

Fresh and chilled tuna can be stored for no more than four days. It can be frozen, although it is not advisable. Chefs insist that seafood should be cooked immediately after purchasing or cutting.

Fish selection

Experienced housewives do not recommend taking carcasses weighing more than 2 kg, as they have tougher meat. Choosing fish for fresh tuna soup is not an easy task, any mistake can lead to an unacceptable taste of the dish. A good fillet always has a dark red tint, the color should be uniform. If the carcass is spotted inside or has an unpleasant odor, then it is better to refuse the purchase.

Chilled tuna can be stored in the refrigerator for no more than 4 days, this should be taken into account. If you cannot cook the fish during this time, you can salt it or freeze it. Experienced chefs recommend using seafood immediately after purchase; the resulting dish will be especially tasty and aromatic.