Tag Archives: tuna

Lemon pasta – Marjory.

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Serves six people.

Ingredients:

4–5 cloves of garlic

2 T olive oil

2 T lemon zest

Two jars of tuna fillets.

4 T lemon juice,

2 cups of pasta water

12 pitted Kalamata olives

Capers

1 pound of pasta

Directions:

Sauté the garlic in olive oil. Add tuna and lemon zest. Heat for a few minutes. Then add lemon juice and set pan aside.

Cook 1 pound of pasta; drain and reserve 2 cups of pasta water. Add the cook pasta to the tuna pan along with some pasta water.

Add cooking water and more lemon juice as needed. When ready add olives and capers

TUNA-PAN SEARED WITH GINGER SOY SAUCE

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  • Leaves from 1 bunch fresh cilantro, chopped (you can substitute parsley)
  • 2 jalapeno peppers sliced (I take out the seeds and actually chop the peppers)
  • 4 t. grated fresh ginger
  • 4 garlic cloves, grated
  • 4 limes, juiced
  • ½ cup soy sauce
  • 1/8 t. sugar
  • salt and fresh ground pepper
  • ¼ cup plus 2 T. EVO
  • 4 6 oz. Pieces of ahi tuna or 24 ounces of a tuna loin
  • 2 ripe avocadoes, halved, pitted, peeled and sliced.

Combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and ¼ cup of EVO.  Mix well.  Place a large skillet over medium-high heat and coat with remaining 2 T. EVO.  Season the tuna piece(s) generously with salt and pepper.  Lay tuna in hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute.  Pour half of the cilantro mixture into the pan to coat the fish.  Transfer the seared tuna to plates and serve with the sliced avocado and remaining cilantro sauce drizzled over the whole plate.

TUNA TARTARE

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  • 3/4 pound ahi tuna raw
  • 4 T. olive oil
  • 1 lime grated zest
  • 3T. lime juice
  • ½ t. wasabi powder
  • 1 ½ t. soy sauce
  • 6 dashes tobacco
  • 1 ½ t. salt
  • pepper
  • 1/4 cup minced green onion
  • 2 t. minced jalapeno (I take out the seeds)
  • 1 ripe avocado
  • 1 t. sesame seeds

 Cut tuna into ¼ inch dice.  Mix with olive oil, lime zest, lime juice, wasabi powder, soy sauce, tobacco sauce, salt, pepper, green onion and jalapeno.  Mix well.  Dice avocado and fold in gently.  Toast sesame seeds and add at last minute.  Serve in lettuce cups as a starter course.

MARDI GRAS TUNA (OR CHICKEN OR TURKEY)

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  • 3 T. flour

  • Dash pepper

  • ¾ t. salt

  • ¼ cup melted butter

  • 1 2/3 cup evaporated milk

  • 1 ½ cups grated cheddar cheese

  • 2 T. parmesan cheese

  • 1 1/3 cup minute rice

  • 1 T. chopped parsley

  • Dash cayenne pepper

  • 1/3 t. oregano

  • 1 small can tomatoes

  • 1 medium onion chopped

  • 1 can tuna fish

Stir flour, pepper and salt into melted butter.  Add milk and stir until thick.  Add cheese and melt.  Put cooked rice, parsley, cayenne, oregano into a 9 x 12 Pyrex dish.  Stir in tomatoes to moisten rice.  Cover with onions and tuna.  Spread on cheese
sauce.  Bake at 375 degrees for 30
minutes.

TUNA (OR WHATEVER) TETRAZZINI

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  • 6 T. chopped onion

  • 2 T. olive oil

  • 2 cans cream of mushroom soup

  • 1 ½ cups water

  • 1 cup grated parmesan cheese

  • 2  7 oz cans tuna drained

  • 2/3 cups sliced pitted ripe olives

  • 2 T. chopped parsley

  • 2 t. lemon juice

  • Pinch of thyme, marjoram

  • ½ # spaghetti

Sauté onion in oil until golden and tender. Add soup mixed with water and ¼ cup of cheese.  Break tuna into bite-sized pieces and add to sauce along with olives.  Mix gently and heat thoroughly.  Sprinkle with herbs and  lemon juice.  Cook spaghetti.  Drain well. Mix with the sauce and put into a greased 3 quart casserole.  Top with remaining cheese and heat until broiler until dish is hot, bubbling and golden brown.