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Archive for the ‘Tuna’ Category

This is another one I made this weekend from my group recipe swap. I loved the marinade and the flavours were so yummy and paired well with the tuna. I did cook my tuna in a pan for a few minutes each side rather than than under the grill. The tuna was full of flavour and had a lovely pink center. To read more reviews on this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (6 ounce) Tuna steaks, about 1 inch thick
2 Scallions, thinly sliced,to garnish

Marinade

3 Tablespoons dark soy sauce
2 Tablespoons sesame oil
1 Tablespoon japanese rice wine or sweet sherry
3 Cloves garlic, chopped
1 Tablespoon sugar
1/2 Inch fresh ginger, peeled and chopped

Method

1. Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish.

2. Add the tuna steaks to the marinade and turn to coat.

3. Cover and marinate in the refrigerator for 8 hours.

4. Reserve the marinade.

5. Cook the steaks under the broiler, 3″ from the heat, brushing with the marinade, for 3-4 minutes on each side.

Serve immediately, garnished with scallions.

All photos taken by me unless otherwise stated.

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This is a different way to prepare tuna than I usually do, I found this recipe and it sounded really good so I thought I would try it. I really enjoyed it as something different and it all came together really well. I served ours over asparagus, mushrooms and sun-dried tomatoes. I made a few changes to the original recipe which I have listed below but if you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Cup Italian salad dressing
2 Tablespoons lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon red pepper
1/2 Teaspoon tarragon leaf
2lbs Tuna steaks (1 inch thick)
1/4 Cup butter
1/2 Cup chopped onion
1 Cup chopped green onion
1/2 Cup chopped bell pepper
1 Tablespoon lemon juice (extra)
1 Teaspoon vegetable stock powder
1 Cup cream cheese
1 Cup half-and-half cream
1 Cup chopped cooked shrimp (I kept mine whole)
11/2 Tablespoons tarragon, chopped finely (extra)
2 Tablespoons chopped parsley

Method

1. Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight.

2. Remove tuna steaks from marinade sauce and cook in a lightly oiled, heated pan until cooked as desired. I like mine quite pink so I cook mine 3-4 Min’s per side depending on the thickness

3. In a saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until vegetables soften.

4. Add lemon juice, stock, cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp, tarragon, and parsley to sauce.

5. Blend thoroughly and cook sauce over low heat until while you cook the tuna steaks.

To Serve: Place tuna on a plate and pour shrimp sauce over steaks.

All photos taken by me unless otherwise stated.

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This is a fab tuna recipe the chipotle sauce works great with this with just the right amount of sweet meets spicy. I love tuna and this recipe is another one that is a little different than the usual way you see tuna prepared with a great tasting end result. I made some avocado salsa to go with this and topped with a couple of prawns as they were on special. I also served it with sliced mango and red pepper for a refreshing, delicious healthy meal. You could also serve this with rice if you wanted to add more carbs. To view more photos and read more reviews of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

3/4 Cup apricot jam
2 Tablespoons chipotle chili sauce
1 Tablespoon cilantro, chopped
2 Tablespoons honey
1 Medium lime, juice of
2 Tablespoons olive oil
6 (8 ounce) Tuna steaks (quality cut and very fresh)
2 Limes, cut into wedges
Salt and pepper, to taste
1/2 Teaspoon oil

Method

1. Combine first six ingredients and heat on stove top just until warm.

2. Generously Sprinkle tuna steaks with salt and pepper.

3. Sear tuna in non stick skillet with a small amount of oil until rare. This takes a very short time.

4. Slice tuna steaks and serve over salad or rice. Drizzle sauce over tuna. Serve with lime wedges.

All photos taken by me unless otherwise stated.

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This is one of the nicest ways I have prepared tuna in a while, I think it is because it is a little different. I love tuna and this recipe was no exception the curry mayonnaise goes so well with it and the marinade is wonderful. It is a quick and easy meal to throw together with a wonderful end result. I served ours over salad greens with avocado and mango some chopped up egg and alfalfa sprouts. It made for a very healthy delicious meal. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Tuna steaks

Marinade

1/4 Cup sherry wine
1/4 Cup light soy sauce
2 Tablespoons oyster sauce
2 Tablespoons lemon juice
2 Tablespoons sesame oil
1/2 Teaspoon ground pepper
2 Tablespoons minced green onions
1/4 Cup minced ginger
1/4 Cup water
1/4 Cup vegetable oil

Curry Mayonnaise

1 1/2 Cups mayonnaise
1/4 Cup honey
1/4 Cup finely chopped chives
2 1/2 Tablespoons curry powder
1/2 Tablespoon turmeric

Method

1. For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.

2. For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.

3. Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).

4. Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a “zig zag” pattern.

All photos taken by me unless otherwise stated.

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I had my sister over last night and made this and we all agreed the flavours were wonderful and it made for a light meal that was quick and easy to prepare with an outstanding end result. I added extra salad ingredients like feta cheese, avocado and some fresh raspberries, I also used a mixed bag of salad greens just our personal preference. The marinade makes for a lovely salad dressing that works really well with this dish, I did add a little olive oil to the marinade before drizzling as a dressing. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Tablespoons seedless raspberry preserves
1/4 Cup balsamic vinegar
2 Teaspoons Thai sweet chili sauce (I did tablespoons just personal preference.)
4 Teaspoons minced fresh basil (may substitute 1/2 tsp dried)
1/2 Teaspoon salt
1/4 Teaspoon pepper
4 Tuna steaks (6 ounces each)
10 Ounces torn romaine lettuce (I used a mixed bag of salad greens)
1/2 Cup shredded carrot
1/2 Cup thinly sliced cucumber

As stated above I also added avocado, feta, sun-dried tomatoes and fresh rasberries so feel free to play around with salad ingredients.

Method

1. In a small bowl, combine the first six ingredients.

2. Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30-60 minutes, turning occasionally.

3. Cover and refrigerate remaining marinade to use as salad dressing, I added a little olive oil to the marinade here to make for more of a dressing consistency.

4. Coat grill rack with cooking spray before starting the grill.

5. Drain and discard marinade. Grill tuna, covered, over medium-hot heat for 4-5 minutes on each side or until fish flakes easily with a fork.

6 In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates.

To Serve: Top each salad with sliced, grilled tuna.

All photos taken by me unless otherwise stated.

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This is wonderful tuna recipe it has so gone straight up there as one of my favourites. I loved the flavour that came through and the fact that it is healthy and a light meal that you can enjoy guilt free, apart from the added sugar. I used szechuan pepper instead just regular ground black pepper for that added kick. I served mine over mashed pumpkin done Japanese style, topped with sesame spinach, topped with the tuna and drizzled with the glaze. If you would like to read more reviews on this recipe or view more photos pleas click here.

If you have been keeping up with the progress of my beautiful eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon sesame oil
1 Tablespoon vegetable oil
1 Tablespoon grated ginger root
1 Tablespoon cracked black pepper
4 (8 ounce) Tuna steaks, about 1-inch thick
kosher salt

Wasabi soy sauce Glaze

1/2 Cup granulated sugar
1/2 Cup water
1/2 Cup rice vinegar
1/4 Cup light soy sauce
4 Slices ginger, smashed
2 Teaspoons wasabi powder
1 Tablespoon water

Method

1. Combine oils, ginger and pepper. Brush on steaks.

2. Sprinkle with kosher salt.

3. Marinate for 30 minutes.

4. Combine sugar, water, rice vinegar, soy sauce and ginger.

5. Stir to dissolve.

6. Bring to boil on high heat and reduce until syrupy, about 15 minutes.

7. Make a paste of the wasabi powder and the water.

8. Whisk in wasabi paste.

9. The glaze should be used at room temperature.

10. Grill tuna 2 minutes per side with lid closed for very rare – 3 to 4 minutes per side for medium-rare.

11. Use either a squeeze bottle or a fork to streak glaze over fish. I just spooned over and around dish.

All photos taken by me unless otherwise stated.

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This is wonderful quick and easy recipe to make, it makes for a great after work fast meal and also it is healthy and full of flavour. It is a lower in carbs than most recipes which is always a bonus in our house. It is another I snagged in the swap I am in this month and one that was very much enjoyed by all and one that will definitely be making repeat performances in our house. If you want to view the original recipe please click here. The only change I made to this recipe was to add black and regular sesame seeds to the top of the tuna, I think it added to the flavour and gives a nice colour to the top. I served mine over veg and it was delicious.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1/2 Cup teriyaki marinade
1/2 Teaspoon Chinese five spice powder
1 Tablespoon grated fresh ginger
3 Tuna steaks, each cut into 4 strips (I did 2 Tuna steaks and cooked and served whole.)
2 Tablespoons peanut oil
1/4 Cup mayonnaise
1 Teaspoon wasabi paste (I added more but just personal preference.)
2 Tablespoons pickled ginger
I also added 1 tablespoon each regular and black sesame seeds to coat tops of tuna, I found this to be a lovely addition.

Method

1. Mix the teriyaki marinade, five spice powder and ginger.

2. Place tuna slices into a non-metallic dish.

3. Pour over the marinade.

4. Cover with plastic wrap and leave to marinade for 10 minutes, after marinating I removed steaks and added seeds.

5. In a large non-stick pan (or use your barbecue) heat the oil.

6. Fry the tuna over fairly high heat for 1-2 minutes each side. If using sesame seeds fry sesame seed side down first so seeds adhere to tuna. (or until cooked to how you like them).

7. Mix together the mayonnaise and wasabi paste.

8. Serve the tuna with some of the wasabi mayonnaise and place some pickled ginger on top.

Very yummy with plain, boiled rice and stir-fried chinese greens. I served mine over mixed stir-fried vegetables.

All photos taken by me unless otherwise stated.

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