Ahi Tuna Tartare with Avocado and Tortilla Chips

August 22nd, 2014 § 0 comments § permalink

yellow tuna steak

Serves 2 -4

1 teaspoon super finely, chopped ginger
2 garlic cloves, chopped superfine
1 teaspoon orange zest, plus juice of one orange
1 teaspoon lime zest, plus juice of one lime
¼ cup yuzu rice vinegar
¼ cup tamari sauce
1 tablespoon sriracha sauce
2 tablespoons sesame oil
½ medium red onion, chopped superfine
1 red bell pepper, chopped superfine
1-2 Serrano chili peppers, deseeded and chopped superfine.
3 tablespoons fresh cilantro leaves, chopped
2 firm but ripe avocadoes
1 tablespoon black sesame seeds
¾ – 1 pound Aji tuna ( sushi grade)
Radish sprouts (garnish)
Tortilla Chips

In a medium, shallow bowl whisk together the ginger, garlic, citrus zest and juice, vinegar, tamari, sriracha and sesame oil. Add the chopped red onion, red bell pepper, chili pepper and cilantro and mix well. Refrigerate about 30 minutes. Right before serving, chop the tuna into small diced cubes ( tiny – 1/8 inch). Combine it with the marinade mix , stir well and refrigerate 5-10 minutes. In the mean time chop the avocado into small diced cubes as well. To serve place few spoonful’s onto a small plate and a few avocado pieces, garnish with a few radish spouts and place some tortilla chips around the tartare.

Ensalada de Atun & Anchoas (Tuna and Anchovy Salad)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 6


½ cup almonds
½ cup hazlenuts
¼ cup extra virgin olive oil (Spanish)
6 cloves garlic
3 slices white bread, crusts removed, cut into quarters
2 roasted red peppers, deseeded and destemmed
4 tablespoo ns sherry vinegar (Spanish)
Juice of 1 lemon
3 tablespoons fresh flat leaf parsley, chopped fine
4 cups baby lettuce
8 ounces canned or jarred Spanish tuna in oil or water, drained
8 anchovies
1 medium red onion, sliced thin in rounds
2 medium tomatoes, cut into wedges
½-1 cup black olives (about 15-20 olives)
Freshly cracked black pepper


Preheat oven to 350°F. On a baking sheet, place nuts and roast in oven for about 5-7 minutes or until golden color and fragrant. Cool and then remove skins from hazlenuts by rubbing together in a clean towel.
In a medium sauté pan heat 2 tablespoons olive oil and 2 cloves garlic and bread and fry the bread flipping over until crispy brown (1 minute on each side). Drain and set oil aside and place bread on paper towel to drain excess oil.
Place roasted red pepper, nuts, 2 tablespoons olive oil, 4 garlic cloves, sherry vinegar, lemon juice nd parsley into food processor until smooth, season with salt.
Arrange lettuce in a wide shallow dish, place tuna, red onions, bread slices, anchovies, tomatoes and olives across the top. Drizzle dressing over the top. Serve with cracked black pepper.

Fresh Herb Fennel Crusted Tuna, Scallops & Shrimp Seafood Stew

October 8th, 2010 § 0 comments § permalink

Serves 6-8


Olive Oil
1 pound tuna roast (ask your butcher for uncut tuna steaks-you need 1 large piece)
1 pound medium or small scallops
1 pound peeled shrimp
Zest and juice of 3 lemons
¼ cup fennel seeds
¼ cup peppercorns
¼ cup coarse sea salt
1 teaspoon red chili flakes
½ cup fresh parsley, chopped
½ cup fresh oregano, chopped
½ cup fresh basil, chopped
3 cloves garlic, chopped fine
1 large red onion, chopped
1 large red pepper, chopped
1 large yellow pepper, chopped
¾ cup Kalamata olives, pitted and halved
3 cups roma tomatoes, chopped
1½ cups white wine
Salt and pepper


Marinate tuna, scallops and shrimp with lemon juice for about 1 hour. Grind in a grinder or smash lemon zest, fennel seeds, cracked peppercorns, chili and course sea salt until a gritty spice mixture is created. Heat a thick-bottomed stew pan to high heat with a generous portion of olive oil. Rub tuna with spice mixture and brown tuna on all sides. Remove tuna and add garlic, onions and peppers to pan. Sauté until tender or about 3 minutes Add half of fresh herbs, shrimp and scallops. Sauté for just a few minutes. Add wine and stir while removing the bits that stuck to the pan. Reduce heat to low. Add tomatoes. Stir well and add tuna and kalamata olives. Simmer for about 1 hour, stirring occasionally and breaking up the tuna as it cooks. Add remainder of the fresh herbs and take of heat and let stand for five minutes before serving. If needed, a bit of water can be added but only if the tomatoes have not given off enough liquid in the middle of the cooking process.

Best served over Israeli couscous.

Herb Rubbed Tuna With Red Wine

June 2nd, 2010 § 0 comments § permalink

Serves 1- 2


1-2 servings tuna filet or steak, fresh and high quality
3 tablespoons red wine per serving
2 tablespoons fresh oregano leaves, chopped
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh marjoram leaves, chopped
¼ cup Kalamata olives, pitted & chopped
1 tomato, chopped
3 garlic cloves, chopped fine
¼  medium red onion, chopped
½  large red pepper, deseeded, destemmed, diced


Preheat oven to 350ËšF degrees

For 15 minutes, marinade fresh tuna filet or steak in red wine, garlic, and chopped oregano, basil & marjoram, salt & pepper.   Transfer marinated tuna & any remaining juices (and all the herbs & garlic) on prepared foil.  Top with Kalamata olives, tomato, garlic, red onion, and red pepper.

Wrap and bake for about 10-15 minutes, or until tuna is cooked the way you like it – Do not to over cook.

Tuna Burgers with Red Basil Wasabi Aioli

November 5th, 2009 § 0 comments § permalink


1lb tuna (yellow fin) ground course
¼ cup chopped fine red onion
2 cloves chopped garlic
1 T chopped ginger
2 T tamari or soy sauce
2 T sesame oil
1 T black sesame seeds


Mix 2 T chopped red basil, 1 tsp wasabi powder and ½ c mayonnaise in a food processor until smooth.

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Top with veggies of your choice and red basil wasabi aioli.

Fennel and Herb Peppered Tuna Steaks

October 25th, 2009 § 0 comments § permalink


2 T fennel seeds
juice and zest of 1 lemon
2 T cracked black pepper
1 tsp salt
2 T chopped fine parsley
2 tuna steaks


Mix all ingredients except tuna in a mortar and pestle until well mashed. You can also grind in grinder. Spread mixture on tuna steaks and let stand for about 10-15 minutes. Grill or sauté for a few minutes on each side or to desired consistency; 1-2 minutes for rare steaks and 4-5 for medium to medium well.

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