Popular Tuna RecipesFISH
TAHITI STYLE
This is a raw fish dish that is surprisingly good. Serve it
during summer on a cold buffet.
2 Lbs. Fresh Tuna
1 small tomato, chopped
Lime juice 1
green pepper, chopped
1 tsp. Salt
1 cucumber,
chopped
1 small onion, chopped 1
hard cooked egg, chopped
1 C. Coconut milk
1. Cut the raw
fish into paper thin slices. Cover with lime juice. Add the salt and let the
mixture stand for at least two hours in the refrigerator, stirring occasionally.
2. Add the onion, coconut milk and one half of the remaining
ingredients. Mix lightly and chill.
3. Transfer the mixture into a
serving dish and garnish the top with the remaining ingredients. Serve very
cold.
GRILLED FRESH TUNA
6 !/2 lB. Tuna
steaks, each 1 inch thick Juice of one lemon
½ C. Olive
oil 1 clove garlic,
finely chopped
salt and freshly ground pepper to taste
1.
Marinate the tuna steaks for an hour or more in a mixture of olive oil, lemon
juice, garlic, salt and freshly ground pepper to taste.
2. Grill tuna
over charcoal or under a pre-heated broiler, basting well with additional oil.
Cook eight to ten minutes, turning once. Remove to a hot platter and serve
with Hollandaise sauce or melted butter and lemon wedges.
HOLLANDAISE SAUCE
3 egg yolks
½ t. Salt
1 T.
Cold water ½ t. Lemon
juice or to taste
½ C. Soft butter
1. Combine the egg yolks
and water in the top of a double boiler and beat with a wire wisk over hot water
until fluffy.
2. Add a little butter to the mixture and beat constantly
until the butter has melted and the sauce starts to thicken. Care should be
taken to make sure the water in the bottom of the double boiler never boils.\
Continue adding the remaining butter until it is all added, stirring constantly.
3. Add the salt and lemon juice. For a lighter texture, beat in a
tablespoon of hot water.
QUICK HOLLANDAISE SAUCE
Heat ½ cup of
butter to bubbling but do not brown. Into an electric blender put three egg
yolks, two tablespoons of lemon juice, 1/4 teaspoon salt and a pinch of cayenne
pepper. Turn blender on low speed and drizzle melted butter into the sauce.
Blend about 15 seconds or until sauce has thickened and smooth.
TUNA
PUDDING
6 medium potatoes, unpeeled ½ t.
Dry mustard
3 seven ounce cans of tuna
Salt and fresh ground pepper to taste
½
C. Milk, approx. 1/4 C. Butter
1 C. Mayonnaise, approx.
1. Boil potatoes in boiling and
salted water until tender.
2. While the potatoes are cooking, turn one
can of tuna into an electric blender.. Add 1 tablespoon of milk at a time and
blend until smooth. Instead of canned tuna, you can use fresh tuna that has been
cooked.
3. Peel potatoes, mash and whip until fluffy with the butter,
mustard, salt, pepper and tuna puree. Add more milk if necessary to give a
fairly firm mashed potato mixture.
4. Turn the mixture into a well
oiled 5 or 6 cup ring or fish shaped mold. Chill,
5. To serve, unmold
and frost with mayonnaise. Garnished as desired with cucumbers, shrimp, salad
greens, hard cooked eggs, artichoke hearts cooked carrots or other vegetables.
MARINATED TUNA FISH AND VEGETABLES ITALIENNE
1 t. Mixed pickling spice
1/4 t. Whole basil leaves
1 T. Tomato paste
1 Lg. Carrot, thinly sliced
3 C.
Water 1 stalk celery,
thinly sliced
1 C. Olive oil
12 small white onions
½ C.
Lemon juice 4 mushrooms, quartered
4 cloves garlic, minced 2 green peppers,
thinly sliced
1/4 t. Whole thyme leaves 2
pimentos, sliced
1 t. Salt
1 dill pickle, thinly
sliced
1/4 t. Fresh ground pepper 8 green
olives, whole or chopped
1 bay leaf
8 black olives, whole
or chopped
1 8 ounce can, tuna or fresh tuna
1. Tie the
pickling spice in a cheesecloth bag. Combine in a heavy saucepan with the
tomato paste, water, oil, lemon juice, garlic, thyme, salt, pepper, bay leaf and
basil. Bring the mixture to a boil.
2. Add carrots, celery and onions,
reduce the heat and simmer ½ hour.
3. Add the mushrooms and green
pepper and cook until the green pepper is tender, about 10 minutes. Add
pimento, pickle, olives, and tuna and cook5 minutes longer. Discard spice bag.
Cool and chill. Drain, serve as an appetizer on a bed of lettuce
|
