Tuna Blood Fried in Olive Oil

Name: Tuna Blood Fried in Olive Oil
Cuisine: American
Ingredients: 1 Tuna blood; 1 Garlic; 1 Milk; 1 Olive oil; 1 Vegetables such as potherb mustard (mizuna); 1 Salt, pepper, soy sauce

cookpad.japan @cookpad_jp

Tuna blood is full of iron and nutrients. I want my kids to get plenty of both.

Prepping the fish is important for removing the fishy smell.
However, I think the fish will lose its nutrients if you do too much prep.

Kids will mistake this for meat when they eat it.
You can use any regular meat sauce to make this in place of the olive oil!! Recipe by Judaime snafkin

Tuna blood is full of iron and nutrients. I want my kids to get plenty of both.

Prepping the fish is important for removing the fishy smell.
However, I think the fish will lose its nutrients if you do too much prep.

Kids will mistake this for meat when they eat it.
You can use any regular meat sauce to make this in place of the olive oil!! Recipe by Judaime snafkin

cookpad.japan @cookpad_jp

Tuna blood is full of iron and nutrients. I want my kids to get plenty of both.

Prepping the fish is important for removing the fishy smell.
However, I think the fish will lose its nutrients if you do too much prep.

Kids will mistake this for meat when they eat it.
You can use any regular meat sauce to make this in place of the olive oil!! Recipe by Judaime snafkin

Tuna blood is full of iron and nutrients. I want my kids to get plenty of both.

Prepping the fish is important for removing the fishy smell.
However, I think the fish will lose its nutrients if you do too much prep.

Kids will mistake this for meat when they eat it.
You can use any regular meat sauce to make this in place of the olive oil!! Recipe by Judaime snafkin

Saved

Ingredients

1Tuna blood
1Garlic
1Milk
1Olive oil
1Vegetables such as potherb mustard (mizuna)
1Salt, pepper, soy sauce

Saved

Steps

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.