General Preparation and Cooking Instructions
Allow 10 minutes of cooking time per inch of thickness on thawed product.
BAKE: Place Tuna in baking dish in a preheated oven at 400 degrees F. It is not necessary to turn Tuna during cooking. Brush with butter or sprinkle with herbs if desired.
GRILL:Place Tuna on well-greased grill a few inches above hot coals. Turn once halfway through cooking time. Brush Tuna with oil, butter, margarine or marinade several times during cooking.
SAUTE:Saute Tuna in oil or butter over medium-high heat. Turn Tuna for even browning halfway through cooking.
BROIL: Broil Tuna 4 inches from heat. Brush Tuna with oil, butter, margarine or marinade several times during cooking.
Tuna Nicoise Canapes
24 (1/4-inch-thick) slices baking potato (about 2 medium)
Vegetable cooking spray
2 tablespoons malt vinegar
1 teaspoon dried thyme, divided
1/4 teaspoon garlic powder
1/8 teaspoon salt
3/4 cup thinly sliced fresh green beans
1/2 teaspoon freshly ground pepper 1 (5-ounce)
Tuna steak (3/4 inch thick)
2 teaspoons olive oil, divided
2 1/2 tablespoons nonfat sour cream
1 tablespoon Dijon mustard
2 teaspoons capers
12 cherry tomatoes
Arrange potato slices in a single layer on a baking sheet coated with cooking spray. Spray slices with cooking spray. Turn slices, and spray again; brush with vinegar. Combine 1/2 teaspoon thyme, garlic powder, and salt; sprinkle evenly over slices. Bake at 400 degrees for 15 minutes or until tender; let cool. Arrange beans in a steamer basket over boiling water. Cover; steam 10 minutes or until tender. Press paper into both sides of tuna. Coat a nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add tuna; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat; let cool completely. Flake tuna; place in a bowl. Add bean; toss well. Combine remaining 1/2 teaspoon thyme, remaining 1 teaspoon oil, sour cream, mustard and capers; add to tuna mixture and stir well. Arrange potato slices on a serving platter. Cut each cherry tomato into 4 slices; arrange 2 tomato slices on top of each potato slice. Spoon tuna mizture over tomato slices. Yield: 24 appetizers
Baked Tuna Marinade
2 1/4 pounds fresh Tuna steak
3 tablespoons vinegar or red wine vinegar
1/2 an onion, finely chopped
A small bunch of Parsley, minced
2/3 pound potatoes (about 3 medium), thinly sliced
The juice from 2 Lemons
Salt and Pepper to taste
Combine a quarter cup of Olive oil with the Onion, Vinegar, and Parsley to make a marinade; Season to taste with Salt and Pepper and marinade the Tuna for about an hour, turning frequently. Slice the Potatoes and preheat your oven to 350 degrees. Lay the tuna in an elegant baking dish, spoon some of the marinade over it, and bake 15 minutes. Remove the tuna from the oven and arrange the sliced potatoes around it. Sprinkle everything with more marinade and the juice of the two Lemons. Bake another 35-40 minutes and serve immediately.
Broiled Tuna Loin With Rosemary Butter
Mix Butter, Rosemary, and Dijon mustard in small dish. Season with salt and pepper to taste. Preheat broiler. Brush both sides of tuna sections with Olive oil and sprinkle with Salt and Pepper. Spread some of the Butter mixture on each Baguette slice. Broil tuna to desired doneness; careful not to overcook. Broil Baguette about 1 min. per side, toasting it. Top each tuna section with a dollop of the Butter mixture. Serve over the toasted Baguette slices.
- 1/4 cup (1/2 stick)unsalted butter, room temperature
- 1 Tablespoon fresh Rosemary, chopped
- 1 Tablespoon Country-style Dijon mustard
- Salt and Pepper
- Tuna Loins, cut into 1 1/2" sections
- Olive oil
- Sourdough Baguette, cut diagonally
Sesame Seared Tuna With Vegetable Slaw
Ingredients: Vegetable Slaw:
2 carrots, peeled
2 parsnips, peeled
2 each green and red bell peppers, cored and seeded
1 small sweet onion
1 jalapeno pepper, cored (and seeded if less heat is desired)
2 tbsp chopped fresh cilantro
3 tbsp sugar
Seeds from 1/2 vanilla bean
1/2 cup rice vinegar
1/2 cup nonfat sour cream
Sea salt and white pepper to taste
For Seared Tuna:
- 1/4 cup white sesame seeds
1/4 cup black sesame seeds
1 tbsp wasabi powder (a horseradish sauce found at Asian grocery stores)
Vegetable-oil cooking spray
1 tbsp sesame oil
2 pieces fresh Tuna loins (about 8 oz each), cut in half
For slaw and dressing: Attach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables. Add cilantro and combine gently. Let rest for at least 30 minutes. For tuna: Place a large nonstick pan over high heat until hot. Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle sesame oil in pan. Lightly salt your fresh tuna loins; dredge in sesame-wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from heat and let rest for a few minutes. Divide slaw among 4 plates and top with tuna. Makes 4 servings.
Sesame Tuna Burgers With Fried Shoestring Zucchini
- 1 cup plus 2 tablespoons hulled sesame seeds (3 oz)
- 4 medium zucchini (2 lb total)
- 1 lb well-chilled Fresh Tuna
- 1 tablespoon soy sauce plus additional for serving
- About 4 1/2 cups vegetable oil (about 36 fl oz)
Special equipment: an electric coffee/spice grinder; an adjustable-blade slicer fitted with 1/4-inch julienne blade; a deep-fat thermometer Toast sesame seeds: Put oven rack in middle position and preheat oven to 350° F.
Toast sesame seeds in a shallow baking pan in oven, stirring occasionally, until golden, 12 to 15 minutes. Cool completely. Transfer 2 tablespoons seeds to a small bowl and 1/4 cup to grinder. Transfer remaining 3/4 cup to a wide shallow bowl. Prepare shoestring zucchini for frying: Halve 3 zucchini crosswise, and then cut lengthwise into 3/4-inch shoestrings using slicer. Toss with 1 teaspoon salt in a large sieve set over a bowl and drain 30 minutes. Squeeze handfuls of zucchini to remove moisture, then roll up in a triple layer of paper towels and squeeze to remove remaining moisture. Form burgers: Finely chop tuna with a large wet knife (about 3/4-inch pieces). Stir together soy sauce, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then stir in tuna. Divide tuna mixture into 4 portions. Pack 1 portion in a 1/2-cup measure, then invert onto seeds in shallow bowl. Gently press tuna to form a patty 3 1/2 inches in diameter, then coat completely with seeds and transfer to a wax-paper-lined plate. Form, coat, and transfer 3 more burgers in same manner. Chill, covered with plastic wrap, until ready to cook. Discard any sesame seeds remaining in shallow bowl. Cooks' note: Uncooked burgers can be chilled up to 4 hours. Make sesame mixture: Grind seeds that are already in grinder, pulsing until ground to flour, then add to remaining seeds (2 tablespoons) in small bowl. Prepare zucchini: Remove julienne attachment from slicer, and then cut remaining zucchini lengthwise into 3/4-inch-thick ribbons using slicer. Gently toss with 1/4 teaspoon salt in a large bowl and set aside (zucchini will wilt and become tender). Heat 1 inch oil in a 5- to 6-quart heavy pot over moderate heat until thermometer registers 330°F. Toss all of shoestring zucchini with half of sesame mixture in another large bowl, and then fry in 4 batches, turning occasionally with a slotted spoon, until zucchini are golden, about 2 minutes per batch. (Return oil to 330°F between batches.) Transfer zucchini as fried to paper towels to drain. Toss each batch of zucchini immediately with some of remaining sesame mixture. Cook burgers and assemble dish: Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook burgers, turning over once until tuna patty is flakey and seeds are golden brown. Drain zucchini ribbons and divide among 4 plates, then top with burgers and fried shoestring zucchini. Serve burgers with additional soy sauce on the side. Makes 4 main-course servings.
Tuna and Potato Kebabs with Basque Tomato Sauce
18 small red skinned potatoes
2 1/2 pound fresh Tuna loins, cut into 1 1/2 x 1 x 1-inch pieces
3 tablespoons sweet paprika
2 tablespoons olive oil
12 skewers, pre-soaked in water to prevent burning
2 cups hickory smoke chips, soaked in water 30 minutes, drained
Basque tomato sauce
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain. Cool completely. Cut potatoes in half. Combine potatoes, fresh tuna loin pieces, paprika and oil in large bowl. Sprinkle with salt. Toss to coat. (Can be made 1 day ahead. Cover and chill.) Alternate potato halves and tuna loin pieces on pre-soaked skewers. Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling kebabs. Grill kebabs until tuna is just cooked through, turning occasionally, about 8 minutes. Spoon Basque Tomato Sauce onto plates. Arrange kebabs atop sauce; serve. Serves 6.
Honey-Ginger Grilled Tuna
In a large self-closing plastic bag, combine first six ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally. Lightly grease grill rack. Preheat grill to medium heat. Remove salmon from marinade; reserve the marinade. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade during cooking. Discard leftover marinade. Makes 4 servings
- 1 tsp. ground ginger
- 1 tsp. garlic powder
- 1/3 cup soy sauce
- 1/3 cup orange juice
- 1/4 cup honey
- 1 scallion, chopped
- 1 & 1/2 lbs. Tuna loins or steaks
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