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| | From:  ANNIE24447 (Original Message) | Sent: 8/7/2007 2:18 AM |
Balsamic Glazed Fresh Tuna
Ingredients:
Cooking spray of your choice
1 1/4 teaspoons coarsely ground black pepper
1/4 teaspoon salt
1kg fresh tuna steaks, cut into 4 pieces
1/4 cup chicken stock
1 tablespoon balsamic vinegar
4 teaspoons brown sugar
1 tablespoon soy sauce
1/2 teaspoon cornflour
1/4 cup shallots, sliced diagonally Method
1. Place a grill pan coated with cooking spray over medium high heat until hot. Sprinkle pepper and salt over fish. Place fish in grill pan, cook 3 minutes on each side or until medium rare or desired degree of doneness. Remove from heat.
2. Combine broth, vinegar, soy sauce, and corn starch in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly. Spoon this glaze over fish; top with shallots.
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Grilled Tuna Terriyaki
Ingredients:
500g Fresh Tuna steaks
1/4 cup soy sauce
1 tablespoon honey
1 tablespoon peeled, finely chopped ginger
2 tablespoons oil
Method
1. Combine all ingredients except fish.
2. Pour marinade over tuna and marinate for 1/2 hour.
3. Grill 4 to 6 inches from heat source, brushing with marinade, approximately 4 minutes per side, just until cooked throughout
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Fresh Tuna Satay
Ingredients:
1.5 kg fresh tuna, cut into 2cm cubes
2 onions, sliced chinese style
½ Red Capsicum, sliced
50g fresh mushrooms, sliced
½ Green Capsicum, sliced
2 cloves Garlic, crushed
1 x 220g can "Ayam" brand Satay Sauce
(mild, medium or hot - depending on your taste)
1 x 110g can coconut cream
1 x 200g baby corn, drained
olive oil
Method
Heat a teaspoon of olive oil in a frying pan. Quickly fry tuna until sealed on all sides (take care not to overcook, as this makes the fish tough) Drain on absorbent paper and put aside.
In a deep frying pan or wok, heat about 2 teaspoons of oil. Add garlic and fry for 1 minute, add onions and fry for further one minute, add capsicum and mushrooms and fry for further 2 minutes. Remove from pan and set aside.
Add contents of the Satay Sauce, it is very thick, to the frypan or wok and fry for a minute or two to release the flavours, add the coconut cream and stir until both are combined and bubbling. Add the tuna, vegetables (including the corn), stir until combined, simmer on low for 15 minutes. Serve with rice and salad!
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Grilled Fresh Citrus Tuna
Ingredients:
1kg tuna steaks
1 cup each orange and grapefruit juice
1/4 cup lime juice
1/2 cup dry sherry
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon paprika
Method
Mix juices, sherry, thyme, cayenne and salt in a shallow baking dish. Add fish and allow to marinate 3-4 hours in refrigerator. Preheat and oil grill. Remove fish from marinade. Place fish on grill and sprinkle with paprika. Turn after about 5-7 minutes and continue cooking for another 5-7 minutes.. |
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| From CanadianShe_WolfTM Tuna Rice Salad | | Metric | Ingredient | Imperial | | 1 L | water | 4 cup | | - | salt & pepper | - | | 500 ml | long grain white rice | 2 cup | | 2 | cans tuna (6 oz / 185 g), drained & flaked | 2 | | 50 ml | lemon juice | 1/4 cup | | 50 ml | olive oil | 1/4 cup | | 125 ml | parsley, chopped | 1/2 cup | | 125 ml | fresh basil, chopped | 1/2 cup | | 125 ml | fresh cilantro, chopped | 1/2 cup | | 2 | green onions, finely chopped | 2 | | | In a saucepan, over high heat, combine water and 1/2 teaspoon (2 ml) salt. Bring to boil. Add rice, bring back to boil, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, until completely cool (at least an hour). Separate grains with fork. In a large bowl; stir together lemon juice, oil, 1 teaspoon (5 ml) salt and 1/2 teaspoon (2 ml) pepper. Add rice, tuna, parsley, basil, cilantro and green onions. Mix gently. Transfer to serving bowl. Serves 8 | |
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Tangy Tuna Fish Cakes
Serves 2
Fish cakes are a great way to make a little tuna go a long way. These can be made with starchy potatoes or kumera.
Ingredients
250g peeled starchy potatoes or red-skinned kumara
2 chopped spring onions
150g pouch Greenseas Tuna Chunks in Spring Water
2 Tbsp chopped parsley
grated rind 1 lemon
1/4 cup Wattie's Bit on the Side Tomato Tango Salsa
salt and pepper to season
flour for dusting your hands
2 Tbsp butter or oil for pan frying
Method
Cook the potatoes or kumara in boiling salted water
until tender. Drain and mash.
Add the spring onions, Greenseas Tuna Chunks in
Spring Water, parsley, lemon rind and Wattie's Bit
On The Side Tomato Tango Salsa. Season with salt
and pepper and mix well.
Dust your hands with flour and mould the mixture into
4 even-sized patties.
Heat the butter or oil in a frying pan and cook the tuna
cakes for 5-7 minutes until hot and golden, turning only
once.
Hint: Serve with extra Wattie's Bit On The Side Tomato Tango Salsa.
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Tuna & Tomato Pasta Bake
4 cups pasta shapes (shells are good here)
boiling salt water.
420 g can: Wattie's condensed big red tomato soup.
1 cup: wholemilk (or use 1/2 cream and 1/2 milk).
85 g pkt: Greenseas oven dried tomato and tuna.
2Tbsp: chopped fresh parsley,chives and basil(optional).
2 :spring onions,trimmed and chopped.
2-3:large tomatoes,sliced.
1 cup:grated cheddar-style cheese.
Method
Cook the pasta in the boilingsalt water for 10-12 minutes
until al dente(firm to the bite) drain well.
Toss together the pasta with the wattie's condensed big
red tomato soup,milk(or cream and milk),greenseas oven dried tomato and basil tuna and spring onions and herbs if using.
Spread into a lasagne-style dish and top with the tomato slices and sprinkle over the grated cheese.
Bake at 108c for 30 minutes until hot and golden.
serve with a salad.
serves 4.
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Cooking For 2 As Follows
Pasta 2 cups;
Wattie's tomato soup 215g can;
wholemilk 1/2 cup or 1/2milk 1/2 cream;
Greenseas oven dried tomato/basil tuna 85g pkt;
onions 1-2.;
parsley,chives and basil 1TBSP.;
large tomatoes.1-2.;
Cheddar cheese 1/2 cup;
Cook the pasta in the boiling salt water for 10-12 minutes until al dente(firm to the bite) drain well.
Toss together the pasta with the wattie's condensed Big Red Tomato soup,milk(or cream and milk),greenseas oven dried tomato and basil tuna and spring onions and herbs if using.
Spread into a lasagne-style dish and top with the tomato slices and sprinkle over the grated cheese.
Bake at 108c for 30 minutes until hot and golden.
serve with a salad.Serves 2.
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Tuna with Eggs and Cheese :
sml tin tuna in spring water.
poached eggs [2]
grated cheese [ 1 cup.]
slice tomato on top.
Flake the tuna in micro- bowl, add the grated cheese
and add on top the poached eggs, tomato slices .
Salt & pepper.
Warm in microwave till cheese starts to melt
Serves -2 . with small buns or bap rolls. |
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Tuna Patties ......
2 cans tuna (drained, but not squeezed dry!
1 package seasoned stuffing mix ( Stovetop Chicken/experiment!)
2 eggs
1/3 cup mayonnaise
½ tsp[ dill (optional, but I added it)
oil for frying I used a very small amount
Mix all together, form into patties, and fry until golden on each side. This recipe may be halved very easily! canadian she _wolf |
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