Note: Fish meal dinner food-stuffs rich with Omega-3 fat acids protect children with hereditary predisposition from diabetes of the 1 type. Fat fish, walnuts, linen oil and other sources of Omega-3 fat acids allows to lower risk of the youthful diabetes twice, informs Journal of the American Medical Association. Scientific from University of Colorado have studied influence of such diet on the state of health of children.
Research has proceeded for 12 years. For the period of these studies 58 children have fallen ill with diabetes. It was found out, that children who have regularly eaten products rich with Omega-3 fat acids, 55 % less often fell ill with diabetes of the 1 type, informed head of the research Jill Norris.
The mechanism of protective action of Omega-3 fat acids isn’t precisely known. It is supposed, that they influence upon the enzymes participating in development of an inflammation. The last is considered one of the starting factors of diabetes of the 1 type.
Recipe: TUNA FISH WITH LEMON AND TOMATO
- 450gm fresh tuna fillet, skinned and trimmed
- knob of butter
- For the spice paste:
- 2 tsp yellow mustard seeds
- ½ green chilli, finely diced
- ½ tsp cumin seeds
- ¼ tsp ground turmeric
For the dressing:
- 8 plum or salad tomatoes, blanched, skinned and seeded
- 2 lemons, peeled and segmented
- 4 tbsp olive oil
- 1 tbsp fresh coriander, shredded
- salt and pepper
- First make the spice paste, blitz the yellow mustard seeds, chilli, cumin and turmeric in a coffee grinder or mortar and pestle to a spreadable paste (you may need a teaspoon of water).
- Spread the paste over the tuna fillet, covering it completely.
- Wrap the fish in cling film and refrigerate for 1 hour to help set and firm the paste.
- Unwrap and fry the fish in the butter on all sides for 4-5 minutes, which seals the fish and also cooks the spices.
It is important not to cook the fish for too long; it should be served raw, with the cooked spices around the outside.
- If you want the fish to be rare or medium rare, cook for 5-6 minutes.
- Remove the fish and leave to rest at room temperature.
- To make the tomato and lemon dressing, first cut the tomato flesh into 1cm dice.
- The lemon segments can also be sliced thinly.
- Warm 2 tablespoons of the olive oil and add to the tomatoes and lemon.
- Season with salt and pepper and warm through, allowing the tomatoes just to soften.
- Add the remaining olive oil with the shredded coriander.
- Divide the tomato mixture between 4 plates or bowls.
- Carve the tuna into 3-5mm slices and set them overlapping on top, allowing 2 or 3 slices per portion.
The dish is now ready to serve.