Fresh Fried Ahi Blue Fin Tuna Recipes
SEARED AHI TUNA STEAKS
Steps:
- Season the tuna steaks with salt and cayenne pepper.
- Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg
COUNTRY FRIED TUNA
Provided by Food Network
Categories appetizer
Time 1h17m
Yield 2 entree or 3 to 4 appetizer servings
Number Of Ingredients 25
Steps:
- For the Pickled Ginger Tartar Sauce: Combine all the ingredients in a small serving bowl and set aside.
- For the Wasabi Guacamole: Add all the ingredients to a small serving bowl and mash together until smooth. Set aside.
- For the Tempura Batter/Tuna: Whisk all ingredients together in a large bowl, but do not over mix. Keep well chilled in the refrigerator or over an ice bath until ready to use.
- In a deep-fryer or stockpot, heat the oil to 350 to 375 degrees F. Cut the tuna into 2 portions. Dip each piece into the tempura batter, coating all of the sides. Lower into the deep-fryer and cook until the batter is crisp, but not overly browned, approximately 1 minute. Remove from the fryer to a cutting board and cut into 1/4 to 1/2-inch slices. Transfer the tuna to a serving platter and serve with the Pickled Ginger Tartar Sauce and the Wasabi Guacamole.
AHI TUNA MELT
Steps:
- In a bowl, stir together the thyme, garlic powder, 4 tablespoons of the cayenne, 3 tablespoons of the seafood seasoning and 2 tablespoons salt. Slice the tuna and coat on both sides with the spice mixture. Set aside to let the spices soak in.
- Place the egg whites in a blender and add the cream of tartar, vinegar, mustard, lemon juice, 3 tablespoons of the brown sugar and the remaining 2 tablespoons seafood seasoning. Blend at high speed while slowly pouring in the oil. Once thickened, add the pickles and the remaining 4 tablespoons cayenne and blend. Place in a bowl, cover and chill.
- Add the butter to a large skillet and melt over medium heat. Add the onions, Worcestershire and the remaining 2 tablespoons brown sugar and cook, stirring occasionally, until the onions are slightly wilted down.
- Prepare a grill or grill pan for cooking over medium-high heat and preheat the oven to 400 degrees F.
- Spread the Creole mayo remoulade on the bread slices.
- Lightly oil the grill grates. Grill the tuna for 1 minute per side, then remove to a baking sheet. Layer the Jack cheese and Swiss cheese on 4 of the bread slices, over the remoulade, and top with the cooked onions. Arrange the tuna on top of the onions, then close the bread to make sandwiches. Bake the sandwiches to melt the cheese, 8 minutes. Serve immediately.
AHI TUNA WITH VEGETABLE STIR-FRY
I've had this recipe at the Canoe House Restaurant and it is wonderful. Here's a little bit about the dish and the restaurant. At the Mauna Lani Bay Hotel on Hawaii's Kohala coast, CanoeHouse chef Pat Saito uses ono steaks (a type of mackerel) for this dish. Ahi tuna, which is easier to find, makes a good substitute. Saito serves the fish with wasabi-laced mashed potatoes.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
- Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
- Season to taste with salt and pepper.
- Transfer vegetable mixture to medium bowl.
- To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
- Boil until sauce thickens, whisking occasionally, about 3 minutes.
- Season with salt and pepper.
- Keep warm.
- Sprinkle tuna with salt and pepper.
- Heat remaining 3 tablespoons oil in another large skillet over high heat.
- Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
- Transfer to small baking sheet.
- Repeat with remaining tuna.
- Divide vegetables among 6 plates.
- Top with tuna.
- Ladle sauce around tuna.
- Sprinkle with sesame seeds, if desired.
Nutrition Facts : Calories 476.3, Fat 29, SaturatedFat 8.9, Cholesterol 85.8, Sodium 1002.9, Carbohydrate 10.6, Fiber 2.3, Sugar 3.6, Protein 42.4
SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
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3 WAYS TO COOK AHI TUNA - WIKIHOW
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60% (10)Estimated Reading Time 9 minsCategory Tuna
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60% (10)Estimated Reading Time 9 minsCategory Tuna
- Choose fresh or frozen tuna steaks. Ahi tuna is sold in form of large steaks or fillets that can be cooked in a similar fashion to beef steaks. Look for deep red tuna steaks with firm flesh. Avoid steaks that have a rainbow sheen or look dry, also avoid buying fish that looks mottled or pale in color. Buy a six-ounce steak per serving you need. If you're using frozen tuna steak, thaw it completely and put in the refrigerator before using. Fresh tuna is in season from late spring to early fall. If you're choosing fresh tuna, it's best to get it while it's in season. Frozen tuna is available all year round. Ahi or yellowfin tuna from the United States or Canada is the best choice, since it has relatively low levels of mercury and is not in danger of being overfished. Bluefin tuna should be avoided, as the mercury levels are higher and it is being over-fished across the world.
- Make a spice mixture for the tuna. Seared tuna is frequently coated with spices that complement the tuna's meaty flavour. You can use a steak rub or any other type of spice mix that includes ingredients like garlic powder, pepper and dried herbs. Try making your own spice mix by combining the following ingredients in a bowl (makes enough to coat one six-ounce steak): 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 1/4 teaspoon garlic powder 1/4 teaspoon dried basil 1/4 teaspoon dried oregano
- Heat your skillet or grill. Tuna steaks and fillets are easy to sear on either a grill or stove top. The key is to fully heat the cooking implement you're using before adding the tuna. This will ensure that the tuna cooks evenly and attains a good crunchy sear. If you're using the stove top, heat a cast iron skillet or other heavy skillet over medium high heat. Add a tablespoon of peanut oil or canola oil and heat it until the oil just begins to smoke. If you're using a grill, light the charcoal at least half an hour before you plan to cook the tuna. that way it will have plenty of time to get nice and hot before you add the tuna.
- Coat the tuna with your spice mixture. Each six-ounce steak or fillet will need approximately one to two tablespoons of seasoning. Pat the seasoning into the tuna on all sides so that it's completely coated. After you've coated the steak, allow it to sit out and come to room temperature before you place it on the grill or skillet.
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From everydayfamilycooking.com
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From healthyrecipesblogs.com
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