Sizzlin Chef » tuna

Grilled Yellowfin Tuna

admin — Sat, 10 Sep 2011 04:12:04 +0000

Ingredients
2 pounds yellowfin tuna steaks
1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons vegetable oil
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 clove garlic, finely chopped
1/2 teaspoon oregano
1/2 teaspoon pepper

Directions
Thaw steaks if frozen. Cut into serving-size portions and place in a single layer in a shallow baking dish. Combine remaining ingredients. Pour sauce over steaks and refrigerate 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish in well-greased, hinged wire grills. Cook about 4 inches from moderately hot coals 5 to 6 minutes. Baste with sauce. Turn and cook for 4 to 5 minutes longer or until steak reaches 140 degrees, internally. Tuna should have a pink center.

Avocado and Tuna Pasta Salad

admin — Tue, 02 Dec 2008 10:54:42 +0000

A ripe avocado will yield to gentle pressure. Hass avocados (the variety with the thick, pebbly skin) also show their ripeness by changing color from green to purple-black. Green-skin varieties do not darken and only show their ripeness by getting soft. To speed the ripening process, place in a paper bag with an apple. Poke a few holes in the bag and store at room temperature. To remove the pit, slice avocado in half lengthwise, stick a fork into the pit and twist. Avocados discolor quickly, so rub lemon juice on surface or cut at the last moment.

Ingredients

1/2 avocado
1 (6-oz.) can water-packed albacore tuna, drained
2 tomatoes, cut into 3/4-inch cubes
3 Tbsp bottled light vinaigrette salad dressing
2 cups cooked medium-shell macaroni
1/2 cup sliced red onion

Directions
Cut avocado half into large, 3/4-inch pieces.
Combine all ingredients and gently toss together.

Makes 2 servings

Provencal Grilled Tuna Salad

admin — Wed, 26 Nov 2008 11:40:40 +0000

You may alternatively use halibut, swordfish or shark for the seafood.
Ingredients

4 (5 to 6 oz.) tuna steaks, 3/4 to 1-inch thick
3 Tbsps white wine or broth
3 Tbsps olive oil
2 Tbsps red wine vinegar
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
1/2 teaspoon black pepper
1/8 teaspoon salt
1 clove garlic, minced
6 cups packed torn salad greens
1 cup halved cherry tomatoes
vegetable cooking spray

Directions
Measure thickness of fish to determine cooking time; place in a glass dish.

To make vinaigrette, combine wine and next 5 ingredients in a jar with tight fitting lid. Shake well. Pour 2 Tbsps over fish, add garlic and turn to coat. Marinate 15 to 30 minutes, turning once.

Reserve remaining vinaigrette for salad dressing. Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.

Meanwhile, arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Shake remaining vinaigrette and drizzle over salads.

Makes 4 servings

Indonesian Albacore Satay

admin — Wed, 26 Nov 2008 11:24:13 +0000

Marinate the albacore in a mixture of lime juice, coriander, ginger, garlic and pepper. Both ginger and coriander are essential ingredients in Indonesian cooking. About 30 minutes is all the time is all the time necessary for fish to pick up the flavor of a marinade. Unlike meat, fish has very little connective tissue and therefore does not need a long marinating time to tenderize it.
Complete the satay by dipping the grilled albacore in a traditional spicy peanut sauce. Flavored with ginger, soy sauce and cayenne this smooth sauce has just a hint of spiciness. You may want to adjust the seasonings to your own taste.
Ingredients

1 1/3 pounds skinless pacific albacore, cut into large cubes
Marinade
1/4 cup lime juice
4 teaspoons vegetable oil
1 teaspoon ground coriander
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1/8 teaspoon black pepper

Dipping Sauce
3 Tbsps peanut butter
3 Tbsps warm water
1 Tbsp lime juice
generous pinch of cayenne
3/4 teaspoon sugar
1-1 1/2 teaspoons salt-reduced soy sauce
1-2 1/2 teaspoon grated fresh ginger
Directions
Rinse albacore with cold water; pat dry with paper towels.

In glass or ceramic bowl, combine marinade ingredients. Add albacore cubes and marinate in refrigerator for 30 minutes, tossing cubes gently halfway through marinating time.
While albacore is marinating, make dipping sauce using the recipe below.
Drain albacore, reserving marinade. Thread albacore cubes on metal or bamboo skewers.
Place skewers on greased grate 4-5 inch from hot briquettes. Cook 4-6 minutes per inch of fish (measured at its thickest point), turning to cook all sides. Baste frequently with reserved marinade. Do not overcook! Albacore should be pink in center when removed from heat.
Serve with dipping sauce.

Dipping Sauce
In small bowl, blend together peanut butter and warm water. Add remaining ingredients. Let sit while albacore is cooking.

Makes 4 servings

Grilled Curried Albacore with Apples

admin — Wed, 26 Nov 2008 11:19:18 +0000

Ingredients

1 lb albacore loin, cut into 1-inch thick medallions
1 Tbsp olive oil
3 Tbsps lime juice
1 teaspoon curry
1/2 teaspoon grated ginger
1 Tbsp chopped red onion
1 teaspoon honey
1 medium red delicious apple sliced thinly

Directions
Thaw frozen albacore loin.

Make marinated by combining all other ingredients except apple. Add albacore and marinate for 30 minutes, turning once.

Remove albacore reserving marinade.

Grill. Place on greased grate, 4-5 inches from hot coals. For most loins, 3-4 minutes on each of three sides is sufficient. Baste generously with reserved marinade. Turn frequently. Most importantly, do not overcook! Albacore should be pink in center when removed from heat. The center will continue to cook (from latent heat) for several minutes after removal.

Serve over chilled apple slices.

Grilled Albacore Sandwich With Red Peppers

admin — Wed, 26 Nov 2008 11:15:46 +0000

Ingredients

1 1/3 pounds skinless pacific albacore, cut into 3/4 inch thick loin cuts
2 Tbsps + 2 teaspoons olive oil
6 Tbsps lemon juice
1/8 teaspoon black pepper
1/8 teaspoon salt
1/2 teaspoon oregano, crushed
dash of cayenne
sauted red peppers (see below)
2 french rolls, split lengthwise

1/4 cup chopped basil
Sauteed Red Peppers
1 red pepper, roasted, peeled and cut into 1/2 inch strips
2 teaspoons olive oil
2 teaspoons minced garlic
1 medium onion, sliced into thin half-rings

Directions

Rinse albacore with cold water; pat dry with paper towels. Set aside.
Make vinaigrette by combining oil, lemon juice, pepper, salt, oregano and cayenne; mix well. Divide in half. Marinate albacore in one-half of the vinaigrette for 30 minutes, turning once.

While fish is marinating make Sautéed Red Peppers (see recipe below).

Drain albacore reserving marinade. Place on greased grate, 4-5 inches from hot coals. Cook 5-6 minutes, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from the heat.

Toast rolls lightly on grill. Brush toasted sides with remaining vinaigrette.

Make four open-faced sandwiches by topping with albacore, Sautéed Red Peppers and fresh basil. Serve immediately.

Sauteed Red Peppers
In non-stick pan, saute garlic and onion in oil until onion is translucent. Stir in red peppers and remove from heat. Set aside.
Makes 4 servings

Caribbean Style Albacore

admin — Wed, 26 Nov 2008 11:11:11 +0000

The low-fat yogurt sauce in this recipe is flavored with orange marmalade and curry powder, a taste sensation without heavy cream or unnecessary fats! Caribbean Style Albacore is especially nice with the combined flavors of the albacore, fruit and a little dipping sauce in each bite!
Ingredients

1 to 1 1/2 pounds pacific albacore, loin cuts or steaks
1 1/2 cup low-fat plain yogurt
1 Tbsp orange marmalade
2 teaspoons lime juice
1 1/2 teaspoon curry powder
2 Tbsps vegetable oil
2 Tbsps lime-juice
1/8 scant teaspoon salt assorted fresh fruit
Directions
Rinse albacore with cold water; pat dry with paper towels. Set aside. Blend together yogurt, marmalade, 2 teaspoons lime juice and curry powder. Chill for 15-20 minutes. Combine oil, 2 Tbsps lime juice and salt. Baste albacore with oil mixture. Place on well-greased grate 5-6 inches from hot briquettes. Cook 8 minutes per inch of fish, measured at thickest point, turning once and basting frequently. Do not overcook! Albacore should be pink in center when removed from heat. Serve with curry-yogurt sauce. Garnish with assorted fresh fruit such as sliced strawberries, melon and grapes.

Makes 4 servings