Tuna Chili Recipes

TUNA CHILI

Steps:

• Cook tuna with onion, beans, corn, and garlic for 5 minutes.
• Add tomato, pepper, corn, and chili powder; stir.
• Bring to a boil; reduce heat, cover and simmer for 5-10 minutes.
• Season with pepper before serving.
• Enjoy!

TUNA CHILI

Steps:

• Mix all ingredients, except tuna, in saucepan and simmer for 5 minutes.
• Add tuna and mix until heated through.
• Serve with crackers or over rice.

SWEET CHILI GINGER SEARED TUNA

Steps:

• Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles. Toss to heat through, then add Yuzu Syrup. Toss again, then season to taste with salt and pepper.
• Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan. Remove tuna fillets from the marinade and generously season all sides with salt and pepper. Carefully place the fillets into the hot pan. Sear all sides of the fillets, 2 minutes for rare. Remove from the pan.
• To serve, in the center of each plate place some udon noodles. Slice tuna fillets in half, on the bias, and place on udon noodles. Arrange Green Papaya Salad over top of tuna and serve.
• Combine soy sauce, ginger, vinegar, and chili sauce in a blender. Puree until smooth. Slowly add in the sesame oil until sauce is emulsified. Season, to taste, with salt and pepper. Store refrigerated for up to 1 week
• Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil. Reduce to a syrup consistency. Whisk in yuzu chili paste and togerashi. Store refrigerated for up to 1 month.
• Salt and freshly ground black pepper
• Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan. Place over high heat, and bring liquid to a boil. Add green papaya to boiling liquid, and poach for about 8 minutes. Remove papaya from poaching liquid, and set in cooler to chill.
• Combine remaining ingredients in a mixing bowl. Add chilled, poached papaya to ingredients, and mix thoroughly. Season, to taste, with salt and pepper.

TUNA STUFFED CHILES

Steps:

• To char the chiles: Over a gas flame, char the chiles on all sides until blackened, placing them into a sealable plastic bag to sweat for about 10 minutes. Remove the chiles from the bag and, using paper towels, wipe off the charred skin from the chiles. With a paring knife, slice the chiles down the center just to reveal the inside, being careful not to fully cut them in half. With a spoon, scoop out the seeds and the vein, keeping the stem and the rest of the chile intact. Place the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing.
• To make the tuna filling: Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper and set aside.
• To make the pickling liquid: Cook the carrots in boiling salted water until just crisp-tender, about 3 minutes. Drain and set aside to cool.
• Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and onions and cook until the onions are slightly cooked, but still crispy, 5 minutes. Add 2/3 cup water and the vinegar and bring to a simmer (see Cook's Note, below). Add the carrots, oregano and bay leaves. Simmer until the vegetables are crisp- tender and almost all of the vinegar has evaporated, 8 minutes. Let cool slightly.
• To stuff the peppers: Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snuggly. Pour the warm pickled mixture over the stuffed chiles and allow to cool to room temperature. Cover and chill for 2 hours or overnight. Serve cold.

CHILE-CRUSTED TUNA TACOS

Steps:

• Bring orange juice, chipotles, and vinegar to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, 15 to 20 minutes. Remove from heat and cool.
• While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• While grill heats, stir together coriander, cumin, chili powder, black pepper, and kosher salt in a shallow bowl. Brush tuna on all sides with 1 tablespoon oil (total), then coat all sides evenly with spice mixture.
• Grill tuna on lightly oiled rack, uncovered, turning to brown all sides, until browned on outside but still rare in center, 8 to 10 minutes total. Let tuna stand 10 minutes.
• While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil.
• Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Halve, pit, and peel avocado, then cut into 1/2-inch-thick slices.
• Put a tortilla on each of 4 plates. Divide arugula, jicama, and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle chipotle sauce evenly over tuna and roll up tacos to enclose filling.

TUNA, CAPER & CHILLI SPAGHETTI

Steps:

• Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.
• Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.
• Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don't stir too vigorously - you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

TUNA KEBABS WITH GINGER-CHILE MARINADE

Steps:

• Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.