Grilled Marinated Tuna with Herb Butter
Ingredients
Herb Butter
½ cup margarine or butter, softened
1 teaspoon Dijon mustard
2 tablespoons minced green onion, including tops
2 tablespoons minced fresh parsley
1 tablespoon minced fresh tarragon
Tuna Steaks
8 tuna steaks
½ cup canola oil
⅓ cup soy sauce
¼ cup fresh lemon juice
1 teaspoon lemon zest
½ teaspoon minced fresh garlic
¼ teaspoon freshly ground black pepper
Directions
- Prepare the herb butter. In a small bowl, combine the margarine, mustard, onion, parsley and tarragon. Set aside for flavors to blend.
- In a small bowl, combine oil, soy sauce, lemon juice, zest, garlic, and pepper. Reserve ⅓ cup.
- Place steaks in a single layer in a shallow baking dish. Pour remaining marinade over them. Marinate in the refrigerator for 45 minutes, turning once.
- Place steaks in a well-greased, hinged wire grill. Cook about 4 inches from heat until done on one side, about 6 minutes. Baste top side with reserved marinade and turn. Cook until done, about 6 minutes. Place on a serving dish and spread with herb butter.
Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.
Grilled Tuna with Lemon Mayonnaise
Ingredients
1 cup mayonnaise
3 tablespoons fresh lemon juice
⅛ teaspoon cayenne pepper
⅛ teaspoon salt
3 tablespoons lemon zest
4 tuna steaks, about 1-inch thick
¼ cup vegetable oil
salt
freshly ground black pepper
Directions
- Prepare the lemon mayonnaise. In a small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend.
- Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on the other side. Spread with lemon mayonnaise. Serves 4.
Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.
Herb Broiled Yellowfin Tuna
Ingredients
1 ½ pounds yellowfin tuna loin cuts, boneless and skinless, ¾-inch thick
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon dried basil
4 teaspoons chopped parsley
1 teaspoon Dijon mustard
¼ cup lemon juice
Salt and pepper to taste
½ teaspoon lemon peel, coarsely grated
Directions
- Rinse tuna with cold water; pat dry with paper towels.
- In a small saucepan, melt butter. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste.
- Place tuna in a glass ceramic baking dish; top with ¾ of the marinade. Marinate in the refrigerator for at least 30 minutes, turning once. Drain tuna and discard what’s left of the marinade.
- Place tuna on a well-greased broiler pan; baste with reserved marinade. Broil 4 to 5 inches from the source of heat for 3 minutes. Tuna should be pink in the center when removed from heat.
- Transfer to a serving platter and sprinkle with lemon peel to serve.
Seared Albacore Tuna
Ingredients
6 5-ounce portions of tuna
2 tablespoons olive oil
1 cup chopped green onions
1 lemon, quartered and seeded
Pinch of salt
Pinch of pepper
Directions
- Place tuna on a plate. Coat tuna with olive oil and a sprinkle of salt and pepper.
- Heat a heavy skillet over medium high heat. Sear tuna to medium rare (about 1 minute on each side) and quickly remove from heat.
- Garnish with the chopped green onions and lemon.
Skipjack Tuna Ceviche
Ingredients
Vinaigrette
2 tablespoons pepitas, toasted and crushed
1 ounce tuna bottarga (dried caviar, or any other bottarga will do, chopped)
¼ cup freshly squeezed lime juice
¾ cup extra-virgin olive oil
¼ cup pumpkin seed oil
Salt and freshly ground black pepper to taste
Tuna Ceviche
½ pound skipjack tuna, cleaned of skin and blood line
2 tablespoons pepitas (pumpkin seeds), toasted and crushed
Salt and freshly ground black pepper to taste
Directions
Vinaigrette
- With the blade running, add pepitas, bottarga, and lime juice to the food processor.
- Add the oils and process until incorporated. Season with salt and pepper.
Tuna Ceviche
- Make sure the tuna is very cold and dice tuna into ¼ -inch cubes using a very sharp knife.
- In a stainless-steel or glass bowl, mix the diced tuna with ½ of the vinaigrette, salt, and pepper
- Refrigerate for 20 minutes.
- Add remaining vinaigrette to the chilled ceviche. Adjust the seasonings again.
- Serve chilled, garnished with crushed pepitas.
Recipe credit: Chef Guillermo Pernot from One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook
Wild Pacific Albacore Tuna “Melt”
Ingredients
Tuna Salad
1 6-ounce can of Wild Pacific albacore tuna (American tuna)
1 tablespoon grated carrot
1 tablespoon chopped celery
1 tablespoon chopped red bell pepper
1 teaspoon sliced chives
1 tablespoon chopped Kalamata olives
1 teaspoon chopped capers
1 lemon, juiced and zested
2 tablespoons Dijon mustard
½ cup mayonnaise
1 teaspoon balsamic vinegar
1 teaspoon Sriracha hot sauce
Sandwich
2 thick slices artisan bread
1 handful baby spinach
2 slices provolone cheese
3 slices of tomato
Butter for toasting
Directions
- Combine all of the tuna salad ingredients together.
- Spread tuna salad onto the bread and build the sandwich with the remaining sandwich ingredients.
- Toast the sandwich in butter, either in the oven or on a stove-top.
- Serve hot.
Recipe credit: Chef Andrew Gruel, Owner and Operator of SlapFish in Huntington Beach, California