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Baked Shells with Tuna and Cheese

8 ounces medium shell pasta
1 cup 2% milk
2 cups cubed processed yellow cheese
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 can 9.25-oz. albacore solid white tuna in spring water, drained
2 teaspoons dried parsley
2 tablespoons butter or margarine, diced
1/4 cup plain bread crumbs

Preheat oven to 375°F. Prepare pasta according to package directions; drain, set aside and keep warm. Meanwhile, in a saucepan over medium heat, bring milk just to a boil or until small bubbles appear around the edges. Add about 3/4 of the cheese, garlic salt and pepper; whisk until melted. In a 8-inch-square baking dish, combine tuna, cheese sauce, parsley and pasta. Top with remaining cheese, dot with butter and sprinkle with bread crumbs. Bake 20 minutes or until bubbling and browned on top. Serving Size: 6

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Grilled Ahi Tuna with Asparagus and Mango and Lime Salsa

4 mangos, peeled pitted and cut into 1/8-inch dice*
2 limes, peeled and sectioned**
2 jalapeño chiles, seeded and finely chopped***
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 bunch cilantro, chopped
1/2 cup chicken stock
2 limes, juiced
1 tablespoon honey
6 (6-oz.) ahi tuna steaks
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Combine mango, lime sections and jalapeño in a small saucepan with vinegar. Bring to a boil, reduce heat and simmer for 15 minutes. Add water if mixture appears too dry. Set aside to cool. Preheat grill. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add asparagus and sauté for 2 minutes, or until tender-crisp. Add the cilantro, stock, lime juice and honey. Cook, stirring occasionally for 2 more minutes. Remove from heat. Oil grill before cooking. Season tuna on both sides with salt and pepper. Grill tuna until desired doneness is reached, about 3 minutes per side for medium-rare. Make a bed of asparagus on each serving plate. Top with tuna, then spoon mango salsa on top. Serve immediately. The green color of the asparagus will lessen the longer it sits in the acidic lime juice. Grill the tuna as soon as possible after making asparagus if you want to preserve the color. Or mix in lime juice just before serving, if desired.

*To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful - mango is very slippery.

**To Section Lime: With a sharp chef's knife, slice off the top and bottom so the lime will stand on end. Proceed to slice the peel off from top to bottom, making sure to slice away all the white pith and the outer membrane of the lime sections. When you are through, each lime section should come out easily, though you may need a paring knife to separate it from the dividing membranes. Do this last part over a bowl to catch any juices you may need.

***Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers. Serving Size: 6
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Grilled Tuna With Fruit Salsa

1/3 cup pineapple juice
1 tablespoon vegetable oil
1 tablespoon lite soy sauce
1 lime, juiced
4 (6-oz.) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 tablespoons white wine vinegar
2 tablespoons chopped fresh mint

Combine pineapple juice, oil, soy sauce and lime juice in a small bowl. Arrange tuna in a shallow glass dish and pour marinade over he top. Cover and refrigerate for at least one hour. Meanwhile, combine plums, peaches, pineapple, red bell pepper, vinegar and mint in a medium bowl; stir gently. Cover and refrigerate until needed. Preheat grill. Spray grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill until fish just begins to flake when tested with a fork. About 10 minutes total per inch of thickness, turn once during cooking. Serve immediately with fruit salsa. Serving Size: 4
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Grilled Tuna Steaks With Onion Dill Butter

1/4 cup butter, melted
1/4 cup finely chopped onion
1 tablespoon dried dill weed
2 pounds small new red potatoes, quartered
2 pounds tuna steaks

Prepare grill; heat until coals are ash white. Stir together butter, onion and dill weed in small bowl. Place potatoes in center of 18-inch square heavy-duty aluminum foil. Drizzle with ¼ cup butter mixture. Bring edges of foil up to center; tightly seal top and sides. Place potato bundle on grill. Grill until potatoes are fork tender (20 to 30 minutes). Meanwhile, brush tuna steaks with remaining butter mixture. Place tuna steaks on grill during last 15 minutes of potato grilling time. Grill until fish flakes with fork (10 to 14 minutes). Serving Size: 4
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Pepper-Seared Yellowfin Tuna

4 (8-oz.) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided

Preheat oven to 400°F. Combine garlic with half the olive oil; set aside. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Place mushroom caps top-side down and sear until slightly crisp; turn and sear briefly. Remove from heat and set aside. Make a pocket in the tuna steaks by slicing in half horizontally; do not slice all the way through. Stuff each tuna steak in the following order with 1 ounce goat cheese, ½ ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves. Brush inside of top flap with garlic oil. Season outside of steaks with freshly ground black pepper; set aside. Heat remaining 2 tablespoons olive oil in a large, oven-proof sauté pan over medium-high heat. Add stuffed tuna steaks to pan and sear until brown. Carefully turn over each steak and sear on other side. Place in oven and bake 5 to 10 minutes, or until thoroughly done.
Makes 4 servings.
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Provençal Grilled Tuna Salad

4 (6-oz.) tuna steaks, ¾ to 1-inch thick
2 cloves garlic, crushed
3 tablespoons chicken broth or white wine
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 cups mixed salad greens
1 cup halved cherry tomatoes

Place tuna in a glass dish; rub garlic into both sides of fish. Combine broth, olive oil, red wine vinegar, rosemary, salt and pepper in a jar with a tight-fitting lid. Cover and shake well. Pour 2 tablespoons over fish, and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing. Preheat grill while fish marinates. Spray grill rack with vegetable cooking spray. Remove fish from marinade, shaking off excess, and place on grill 4 to 6 inches from hot coals; discard marinade. Cover with lid or tent with foil. Cook, turning once, until tuna flakes easily when tested with a fork, about 7 minutes. Divide greens between serving plates. Place hot tuna on greens and sprinkle with cherry tomatoes. Drizzle with reserved vinaigrette and serve. Serving Size: 4
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Smoky Chipotle Grilled Tuna Niçoise

1/2 cup chipotle hot sauce
2 oranges, juiced, divided
2 limes, juiced, divided
2 tablespoons olive oil
4 (6-oz.) ahi tuna steaks
3/4 cup olive oil
2 tablespoons chopped peeled onion
2 tablespoons chipotle hot sauce
1 tablespoon brown mustard
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 pound spring mix
4 medium cooked red pototoes, sliced into 1/4-inch thick rounds
1/2 pound green beans, trimmed and blanched
8 ounces oil-cured olives, pitted

Whisk together 1/2 cup chipotle sauce, half the orange juice, half the lime juice and 2 tablespoons olive oil in a small bowl. Pour over tuna and marinate for 2 hours. Combine remaining 1-1/2 cups oil, onion and 2 tablespoons of chipotle sauce in a blender or food processor. Process until smooth. Add remaining orange juice, remaining lime juice, mustard, half the salt and half the pepper and process until well blended; set aside. Preheat grill. Lightly oil grill. Remove tuna from marinade and season with remaining salt and pepper; place on grill and cook, 4 to 6 minutes on each side, or until desired doneness is reached. Divide spring mix between 4 plates. Top with tuna and surround with potatoes, green beans and olives. Drizzle dressing over top and serve.
Serving Size: 4
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Tuna Boat Bean Salad

4 hot dog buns or pita bread pockets
3 cups cooked white beans
1/2 cup sliced celery
1 can (6-oz.) tuna fish, drained
2 tablespoons chopped green onion
1 cup Italian dressing

Split each bun and scoop out the center of each side to form a 'boat'. Set aside. Combine beans, celery, tuna green onion and dressing in mixing bowl; mix well. Place 1/2 cup bean mixture into each hollowed out bun or pita pocket. Serving Size: 4
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Tuna Mandarin Roll-Ups

1 can (12-oz.) solid white albacore tuna in water, drained
1/4 cup fat-free mayonnaise dressing
1/4 teaspoon curry powder, (optional)
1 can (11-oz.) Mandarin orange segments, drained
1/3 cup celery, finely chopped
4 small flour tortillas
2 cups lettuce or baby spinach, loosely packed and torn

In medium bowl, using fork, combine tuna, mayonnaise and curry powder; mix well. Stir in oranges and celery*. Spread ½ cup tuna mixture onto each tortilla to within 1 inch of edge; top with ½ cup lettuce. Roll up; serve immediately.

*You can substitute 1 can water chestnuts (drained) for the celery, if desired.
Serving Size: 4
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Tuna Steak Fry

1/4 cup vegetable oil, divided
1 tablespoon grated fresh gingerroot
8 green onions, finely chopped
1 clove garlic, peeled and chopped
1/4 teaspoon hot pepper sauce
1/4 cup water
4 (6-oz.) tuna steaks, ¾-inch thick
1/2 cup flour
1 teaspoon curry powder

Mix half the oil, ginger, green onions, garlic, hot pepper sauce and water in a large, glass dish. Add tuna and marinate, refrigerated, for 1 hour. Combine flour, curry powder and salt and pepper to taste in a shallow bowl. Dredge tuna in mixture until evenly coated; shake off excess. Heat remaining oil in a large skillet over medium-high heat. Add tuna and sauté on both sides until golden brown and thoroughly cooked, 6 to 8 minutes total.
Makes 4 servings.
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Tuscan Tuna and White Bean Bruschetta

1 can (6-oz.) water-packed tuna
1/3 cup minced red onion
3 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon chopped fresh thyme, (or 1/2 tsp. dried)
1 clove garlic, peeled
1 cup (15-oz.) cannellini beans, rinsed and drained
1/4 cup chopped oil-packed dried tomatoes, drained
1/4 teaspoon salt
1/4 teaspoon black ground pepper
20 thin slices crusty French or Italian bread, cut diagonally

In small bowl, flake tuna with fork. Stir in remaining ingredients. Set aside. With food processor running, drop garlic through feed tube and process until chopped. Add beans; process until smooth. Add tomatoes, salt and pepper; pulse just to mix. Scrape into small bowl. Heat broiler. Arrange bread slices in single layer on cookie sheets. Broil 1 to 3 minutes, or until lightly toasted. Spread each toast with bean purée, then spoon on some tuna mixture. Serving Size: 6
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