Tuna
Last weekend, in a moment of weakness, I purchased a whole albacore tuna. 14 pounds. I had to, it was fresh, locally caught, and $2.99 a pound! I gave a quarter of the meat to my sister in hopes of not having to eat tuna for the rest of October, but I'm still stuck. I've got most of it in the freezer at the moment.
The steaks we had on the grill were amazing, but I'm running out of ideas now. Any suggestions? I've already made tuna noodle casserole, so don't even try that one!
The steaks we had on the grill were amazing, but I'm running out of ideas now. Any suggestions? I've already made tuna noodle casserole, so don't even try that one!
posted by April at 9:18 AM
5 Comments:
I agree, the tuna was fabulous! Would Rachel Raye have any suggestions? I think I saw a recipe in her 30 minute cook book that looked good.
Ahi, Baby Shrimp and Hamachi Ceviche
• Baked Tuna with Tomatoes and Green Olives
• Baked Yellowfin Tuna Chops
• Canning Tuna
• Herbed Tuna with Citrus Vinaigrette
• Lemongrass Seared Ahi Tuna
• Peppered Ahi Tuna with Oyster Mushrooms
• Provencale Grilled Tuna
• Spiced Tuna with Pineapple Glaze
• Tuna Kabobs with Fresh Lime Sauce
• Tuna Steaks with Strawberry Salsa
Yep, I don't know what most of these mean, but I'm sure you do! :) Found them on a website, hope it can help you out.
here's a recipe for AWESOME tuna masala adapted from "Healthy South Indian Cooking" written by one of Smallpage's neighbors. WELL worth the buy BTW. Testimonial of it's goodness would come from Mrs. Conway. Yes the ingredients look a bit intimidating, but it is quite delish... Baby Nora might not eat it though--Tumeric gives it a distinct color.
I'm sorry though--you know I don't measure stuff when I cook. The cookbook would have exact measurements: Estimating here:
* 1-2 cloves of fresh minced garlic
* 1 T of fresh minced ginger
* can of petite diced tomatoes
* 2 t Tumeric
* 2 t (add to taste) of Garam Masala (mixture of cardamom pods, coriander, black pepper, cumin and cinnamon)
* diced tuna
* frozen peas
Throw them in a skillet to mix up and heat throughout. This is best while warm; we've nuked it mid-serving just to keep warm.
I served this to Mrs. Conway right before passover this year with Matzo bread (but any thin table water cracker would do--I've never tried with Saltines). As you can see, it's kosher too. :-D
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Also, try "Tuna Grilled Korean-Style" from the Food Network website. Bill found this kickin' asian marinated grilled tuna recipe last year---we didn't eat steak for MONTHS after we discovered it as Mr. Bill thought it tasted like steak (and you KNOW Mr. Bill is a red meat-eater), but alas a batch of not-so-fresh tuna soured our palate for the time being.
Of course, I assume you've made spicy tuna rolls, etc. I'm so jealous of your fresh seafood capability. Bill bought some nasty grocery store tuna rolls last night. TOTALLY made my stomach churn, and no I'm not PG. :-P it was the brown-red tuna .....ugh!
Not down with the tuna, sorry hun!
Mmmmm Tuna! Love it. Super White Tuna Sushi is the best. I've only found it in Seattle... but I'm on the lookout!.
YUM!
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