Need fresh tuna recipes??

We have a lot of fresh tuna, and I just don't have the time or desire to can it all. Anyone have any good recipes to share?Need fresh tuna recipes??
when the rest of the contacts get a hold of this one you might be in trouble Jill but I'm going to give you a serious answer. I've done this with salmon and it was yummy but the original recipe calls for tuna:





2 c diced papaya


1/2 red onion, diced


1 red bell pepper, diced


1/4 c chopped fresh cilantro


2 T lime juice


1 clove garlic, minced (I usually use 2 or 3 but I'm a garlic-fiend)


1/4 tsp hot sauce


4 (6 oz) tuna steaks


1/4 c extra-virgin olive oil


salt and pepper to taste


3 eggs


1/2 c chopped macadamia nuts





DIRECTIONS


Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot sauce. Toss to combine, then refrigerate until ready to serve.


Preheat an outdoor grill for high heat, and lightly oil grate.


Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts.


Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.











Need fresh tuna recipes??
I think she picked BA quickly because she was afraid what the rest of us would say. Wise choice. Report Abuse

LOL!-- think you might be on to something there Syd!





Hope you like it Jil! Cooking ranks right up there with fuzzy chicken suits for me! Report Abuse

Here are a few recipes we love.............





MARINATED TUNA STEAKS


INGREDIENTS............


1/4 cup orange juice


1/4 cup soy sauce


2 tablespoons olive oil


1 tablespoon lemon juice


2 tablespoons chopped fresh parsley


1 clove garlic, minced


1/2 teaspoon chopped fresh oregano


1/2 teaspoon ground black pepper


4 tuna steaks


DIRECTIONS


In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.


Preheat grill for high heat.


Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.





GRILLED TUNA


INGREDIENTS............


1/2 cup pineapple or other tropical fruit preserves


1/4 cup hoisin sauce


2 tablespoons lime juice


1 tablespoon chopped fresh cilantro


1 teaspoon grated fresh ginger


1 teaspoon sesame oil


4 tuna steaks, about 1 inch thick


DIRECTIONS


To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.


Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.


Preheat an outdoor grill for high heat and lightly oil grate.


Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.





BLACKENED TUNA


INGREDIENTS.............


2 tablespoons olive oil


2 tablespoons lime juice


2 cloves garlic, minced


4 tuna steaks


1 fresh mango - peeled, pitted, and chopped


1/4 cup finely chopped red bell pepper


1/2 Spanish onion, finely chopped


1 green onion, chopped


2 tablespoons chopped fresh cilantro


1 jalapeno pepper, seeded and minced


2 tablespoons lime juice


1 1/2 teaspoons olive oil


2 tablespoons paprika


1 tablespoon cayenne pepper


1 tablespoon onion powder


2 teaspoons salt


1 teaspoon ground black pepper


1 teaspoon dried thyme


1 teaspoon dried basil


1 teaspoon dried oregano


1 tablespoon garlic powder


4 tablespoons olive oil


DIRECTIONS


Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.


Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.


Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.


Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.


Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.





TOMATO-CHEESE TUNA STEAKS


INGREDIENTS............


1 tablespoon olive or canola oil


4 tuna or salmon steaks


1/2 teaspoon salt


1/8 teaspoon pepper


1/3 cup loosely packed fresh basil leaves


1 medium tomato, chopped


1/4 cup shredded part-skim mozzarella cheese


DIRECTIONS


In a large nonstick skillet, heat oil over medium heat. Add the tuna steaks; cook for 3 minutes on each side or until fish flakes easily with a fork. Transfer to a broiler pan. Sprinkle fish with salt and pepper. Cover with basil leaves. Top with tomato and cheese. Broil 4-6 in. from the heat for 2 minutes or until the cheese is melted.





Good Eating............... :)









Here's a quick, healthy meal...





***5 Spice Sesame Tuna and Avacado***





2 avocados


Juice of 1/2 lime


1/3 cup balsamic vinegar (eyeball it)


1/4 cup Tamari (dark soy sauce)


3 tablespoons honey (eyeball it)


2 tablespoons vegetable oil


Four tuna steaks (6 ounces each)


2 teaspoons Chinese five-spice powder (available on the Asian food aisle or in the spice section at the grocery store)


Salt and pepper


1/2 cup toasted sesame seeds


1/4 cup snipped chives


1/2 head iceberg lettuce, shredded





Preparation


Thickly slice the avocados lengthwise and coat with lime juice to prevent browning; set aside. In a small saucepan over medium-high heat, bring the vinegar, Tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6-7 minutes. Set aside.





In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1-2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.





Divide the lettuce among four plates and top with the tuna and avocado. Drizzle with the dressing.


1 day ago



(7-oz.) pkg. (1 1/2 cups) uncooked elbow macaroni


1 cup milk


4 oz. (1 cup) shredded Cheddar cheese


1 (10 3/4-oz.) can condensed cream of mushroom soup


1 (5-oz.) can tuna, drained, flaked


1 (4-oz.) can Green Giant庐 Mushroom Pieces and Stems, drained


1 (2-oz.) jar chopped pimientos


2 teaspoons instant minced onion


1/2 teaspoon dry mustard


1/2 cup crushed potato chips














DIRECTIONS


1. Heat oven to 350掳F. Grease 2-quart casserole. In large saucepan or Dutch oven, cook macaroni to desired doneness as directed on package. Drain; return to saucepan.


2. Add all remaining ingredients except potato chips; stir to combine. Pour mixture into greased casserole. Sprinkle with potato chips.


3. Bake at 350掳F. for 25 to 35 minutes or until thoroughly heated.












you can add tuna to your favorite tomato sauce then mix it with pasta and olive oil and olives





you can also make tuna salad by adding it to your favorite vegetables,


olives, olive oil, salt, pepper and mayonnaise and mix them toghether.





my favorite one is with lutes, green pepper, green and black olives, shereded carrot, salt, paprika, mayonnaise and lots of oil olive
no i dont not for fresh tuna anyways but i have a really good recipie for caned tuna. i no this isnt answering ur question but u might like it,


canned tuna,


a half a table spoon of mayo,


honey mustard( as much as u want,)


some chopped onions


and some splenda( or normal sugar)


i no it sounds but its really good
Sashimi...that way you don't even have to cook it. Just add soy sauce and wasabi. You could make sushi rolls as well with slices of avocado, green onions, cream cheese.
1 tuna steak


12 cans of inexpensive beer (12oz.)





Preheat grill


Cook tuna


Drink beer