PARTY-SIZE BARBECUED ALBACORE (TUNA) WITH SHRIMP STUFFING
My favourite way to cook fish of any kind is on a barbecue grill, or oven baked. This recipe is not as daunting as it would appear at first reading. The ingredients of this recipe seem to blend beautifully, from preparation of the Albacore Tuna, to final mixing of stuffing. The blending of herbs and seasonings was largely by guess and by golly; but having had considerable experience with seafood cooking, I was able to draw upon this knowledge to put together a rather tasty assortment of ingredients which compliment each other and complement this recipe. Have your fish monger trim the tail fins, but leave its head intact. All other fins should be removed. Your fish monger will clean the Tuna for you, to your specifications. This recipe can be adapted to oven baking as well. Note: Use a heavy foil to wrap fish prior to cooking. Important preparation of the foil follows under "Directions".
Provided by TOOLBELT DIVA
Categories Tuna
Time 2h10m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the heavy foil for cooking fish:.
- Butter one side of the foil along the area where the tuna will be placed for cooking.
- Lay one half of the pepper slices on the buttered foil.
- Lay citrus slices within the pepper-slice ring, (alternating, orange, lime, lemon, etc.); set prepared foil aside until ready to use.
- PREPARE THE TUNA.
- Place the albacore tuna onto its back; Prop it up if you have to, but it should be on its back until ready to cook.
- With a sharp chef's knife, make small incisions in the internal flesh, being careful not to puncture through the skin.
- Insert capers in the incisions, using all, but a few capers in your "measure".
- Pour all of the lime juice into the fish cavity; with your basting brush, paint the inside of the albacore tuna well with fresh lime juice, forcing the juice into the incisions.
- Set the tuna aside, on its back, to allow lime juice to penetrate the Tuna flesh, while you are preparing the stuffing.
- At this point, you should start your barbecue on HIGH SETTING. If you are accustomed to using a charcoal barbecue, then use plenty of coals, keeping them to one side when fish is set on the grill, in its foil pouch. (If using oven method, preheat to 350°F).
- PREPARE THE STUFFING.
- Melt one half of the butter in large skillet.
- Add 2 tbsp extra virgin olive oil to skillet.
- To the skillet: add chopped green onion, and saute lightly, to clarify; Remove onion and set aside.
- To the skillet: add chopped garlic and saute lightly, stirring all the while; Remove garlic and set aside.
- To the skillet: add chopped toasted bread, and stir until all of the butter has been absorbed. Remove bread and set aside in a large mixing bowl.
- To the skillet, add a little olive oil if needed, ouzo, fennel seed, dill, lemon basil, oregano, cooked onion, garlic.
- Mix well, to blend all flavours; stir continuously until all the oil has been absorbed; It will only take a minute or two.
- Remove from skillet and add to the cooked bread in the mixing bowl.
- Add well-beaten egg and chopped shrimp; mix well, blending all of the ingredients.
- Scoop stuffing mixture into the fish cavity, pack it well.
- Seal the opening with poultry needle and string and pat the tuna dry.
- Lay stuffed tuna carefully onto the peppers and citrus, buttered foil.
- With the remaining butter, slather the upper side of the fish body; place pepper and citrus slices on fish, along the fish's body, alternating with slices of orange, lime, lemon as you did with foil preparation; (slices of pepper surrounding citrus slices).
- Wrap fish, loosely, crimping and folding the foil ends (upward), up to keep in juices.
- At this point it is time to reduce the barbecue heat to LOW SETTING. For charcoal method, move your coals to one side, and cook with Lid on BBQ.
- Place foil package on barbecue -- Lower the lid and allow to cook, for 10-12 minutes per pound.
- During last 10 minutes of cooking, open foil bag, and continue cooking, with lid open, basting frequently with accumulated juices.
- Sprinkle the remaining capers over the cooked tuna.
- Serve with sides of your choosing, and plenty of dry white wine; once again, of your choosing.
- Serves 10-12 people, comfortably.
- Times: Prep time - 40 minutes, includes cutting, chopping, preparation of Albacore Tuna.
- Cook time -1-1/2 - 2 hours.
Nutrition Facts : Calories 702.3, Fat 27.2, SaturatedFat 9.9, Cholesterol 267.2, Sodium 1591.8, Carbohydrate 12.6, Fiber 2.8, Sugar 4, Protein 97.6
ALBACORE TUNA SLIDERS
This quick, easy, and delicious recipe features a seared whole piece of tuna loin that's seared on a grill and then cut into slices and slid into brioche buns. Okay, so these are also technically sandwiches. If you're wondering why these slides are here instead of in the sandwich chapter, there are two reasons. The first is that Anders thought there needed to be a tuna option in Tuesday-Night Tuna. But the other reason is less pedantic: these are easy to make on a weeknight and make a fantastic dinner for four. Anders serves these with Pike Place Fish Smoked Walla Walla Onion Tartar Sauce, but you can serve it with any tartar-style sauce.
Categories Sandwich Quick & Easy Backyard BBQ Dinner Tuna Grill Grill/Barbecue Party
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the skin from the tuna and score the flesh every inch with a knife, as if you were making steaks. Repeat on all sides, but make sure not to cut all the way through.
- Mix the soy sauce, olive oil, seafood seasoning, and red pepper flakes in a small bowl. Using a basting brush, brush the mixture on all sides of the tuna, making sure to get some marinade inside the scored parts of the fish, so it's well coated. Marinate at room temperature for 15 to 20 minutes.
- Preheat a grill to high. Make sure the grates are clean and well oiled. Put the tuna directly on the grill and cook for about 2 to 3 minutes on each side, or 6 minutes total for rare. During the last minute of cooking, toast the buns on the grill. Slice the tuna into four sections along score lines. Serve on the buns with sliced tomato, arugula, and your favorite condiment.
GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE
If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.
Provided by Martha Rose Shulman
Time 2h45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
- Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
- Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams
SEARED TUNA ASIAN BBQ SAUCE
Make and share this Seared Tuna Asian BBQ Sauce recipe from Food.com.
Provided by Pyramidd
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- ===Asian BBQ Sauce.
- Mix all ingredients.
- ===Albacore.
- Thaw tuna loin completely in refrigerator and let come to room temperature before cooking. Sprinkle salt and pepper on the fish and press it in with the hands.
- Heat 3 Tbl grapeseed oil in a nonstick skillet over high heat until hot but not smoking.
- Place the tuna in the hot oil and sear on each side to desired doneness. (Check the ends or slice through the middle to check doneness.).
- Remove the tuna loin to a heated platter and slice into 1/2 or 1-inch slices as desired.
- Serve with the sauce, accompanied with rice and sautéed greens.
Nutrition Facts : Calories 325.8, Fat 10.6, SaturatedFat 2.4, Cholesterol 64.6, Sodium 1272.4, Carbohydrate 14.7, Fiber 0.7, Sugar 11.8, Protein 41.5
GRILLED TROPICAL TUNA STEAKS
Steps:
- To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
- Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 33.5 g, Cholesterol 77.7 mg, Fat 3.4 g, Fiber 0.5 g, Protein 40.5 g, SaturatedFat 0.7 g, Sodium 319.3 mg, Sugar 28.3 g
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