Tuna recipes

[Kitchen Witch]

GRILLED SWEET & SOUR AHI
One of the hundreds of ways to cook this versitile fish (Yellow Fin Tuna)!

SERVES 4
1/2 cup dry sherry
2 tablespoons grated gingerroot
2 tablespoons soy sauce
1 tablespoon tamarind pulp
1 tablespoon honey
1 tablespoon maple syrup
1 tablespoon minced garlic
2 teaspoons dark sesame oil
2 tablespoons minced cilantro
4 yellowfin tuna steaks (Ahi)

?Preheat broiler or start grill.

?In a small bowl combine sherry, ginger, soy sauce, honey, maple syrup, garlic, sesame oil, and cilantro. Set aside.

?Wash and pat dry tuna steaks. Place in a shallow glass baking dish. Pour sauce over steaks. Let marinate 10 minutes.

?Remove steaks from marinade and broil or grill. Cook 5 to 8 minutes on each side, turning once, and basting with marinade. Serve hot.

[Kitchen Witch]

PEPPERED AHI WITH SHOESTRING POTATOES
Succulent,delicious and eye appealing too!


1 pound fresh spinach, stems discarded, washed twice and drained
2 1/2 tablespoons sweet butter
Salt
Fresh ground black pepper
1 clove garlic, peeled and chopped
4 cups plus 1 tablespoon oil for frying
1 pound baking potatoes, peeled and reserved in a bowl of cold water
2 (14-ounce) tuna steaks, 1 1/2-inch thick (sushi quality)
1/2 tablespoon crushed black peppercorns
1/2 cup shallots, peeled and sliced
2 tablespoons Spanish sherry vinegar
1/2 cup vegetable stock

Note: Tuna should be translucent burgundy, firm and not fishy smelling

Bring 2 quarts water with one tablespoon of salt to a boil in a pot over high heat. Plunge in the spinach leaves and boil for 3 minutes. Drain and cool the spinach under cold running water. Drain again and set aside.

Melt 1/2 tablespoon of the butter in a pan over high heat until light brown. Add the spinach and salt and pepper to taste and stir well. Add the garlic, toss 2 minutes and keep warm on the side.

Heat the oil in a deep fat fryer or deep skillet to 360 degrees.

Drain the peeled potatoes, cut each one lengthwise to a 1/8-inch in thickness, using a mandolin, food processor or knife to obtain matchstick-size strips the length of the potato. Reserve in cold water until ready to fry. Drain the matchstick potatoes and pat dry in a towel. Carefully plunge them into the fryer one handful at a time. Stir until a light golden-brown, about 3 minutes, remove with a mesh skimmer, drain on paper towels, and sprinkle with a pinch of salt. Keep warm on the side.

Preheat oven to 250 degrees. Season the tuna steaks with salt and crushed black peppercorns. Heat 1 tablespoon oil in a skillet over high heat and sear the tuna for 2 to 5 minutes on each side. (The tuna will be rare if cooked for 2 minutes, medium if cooked 3 to 5 minutes). Remove and keep warm in the oven for 3 to 5 minutes. Melt 1 tablespoon of the butter in a pan over medium heat. Add the shallots and sweat for 3 to 4 minutes. Add the vinegar and reduce by half. Add the vegetable stock and reduce by half. Stir in the remaining tablespoon of butter, salt and pepper to taste, and keep warm on the side.

Arrange a bed of spinach on the bottom of a warm platter or plate. Place tuna steak over the spinach. Spoon the shallot sauce over the tuna and arrange the crispy matchstick potatoes in the middle in a dome, like a haystack.

Yield: 4 servings

[Kitchen Witch]

YELLOW FIN TUNA WITH A NUT CRUST AND MANGO SALSA
Great dish for a luncheon or dinner


SALSA:
?1 large red bell peppers, cut into 1/4-inch pieces
?2 mangos, peeled, pitted, cut into 1/4-inch pieces
?1/2 cup orange juice
?1 cup finely chopped fresh cilantro
?1/2 small red onion, finely diced
?2 tablespoons fresh lime juice
?1 tablespoon olive oil
?1 tablespoon oriental sesame oil
?1 tablespoon rice wine vinegar
?1 teaspoon finely chopped garlic
?1Jalapeno pepper, seeded and diced fine

TO BAKE THE FISH:
?1/2 cup all purpose flour
?2 large eggs
?3 cups pistacchio nuts or macadamia nuts (ground fine in a food processor)
?6 6-ounce or 12 3-ounce yellow fin or albacore steaks
?4 tablespoons olive oil

PREPARATION:
?Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

?Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.

?Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with fish and serve. 6 Servings

[Kitchen Witch]

YELLOW FIN TUNA WITH MELON SALSA
A great combination!


?3/4 cup coarsely chopped honeydew melon, (cantaloupe will substitute)
?1/4 cup chopped red onion
?1/2 cup red bell pepper, diced
?2 tablespoons chopped fresh cilantro
?1 taablespoon sesame oil
?4 teaspoons olive oil
?1 tablespoon fresh lime juice
?1 teaspoon minced seeded jalapeño chile
?2 5-to 6-ounce fresh yellofin or albacore tuna steaks (about 1 inch thick)


?Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.

?Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.

?Transfer tuna to plates. Spoon salsa alongside and serve. 2 Servings

[Mqudee]

"College dinner"
Pasta with tuna
2 servings

Pasta - any kind
1 (10 oz) can chopped tomatoes
Salt, pepper, oregano to taste
1 (5 oz) can of tuna

Cook pasta according to the directions on the package.

Heat tomatoes in a saucepan, and season to taste with salt, pepper and herbs to taste. For a fuller flavour, add a cube of dry stock.

Arrange pasta on 2 plates and pour tomatosauce on top. Drain tuna and place it on top of the tomatosauce.
Serve.

[headwait]

What You Need:

3 cucumbers
1 can tuna
2 hard boiled eggs, diced
1/2 cup Cheddar cheese, shredded
1/2 cup celery, diced
1/4 cup mayonnaise
2 tablespoons dill relish
1 tablespoon chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt

What You Do:

Cut cukes in half lengthwise, remove seeds and discard. Cut a thin
slice from bottom of cucumber if necessary so each one sits flat.

In a bowl combine the remaining ingredients. Spoon into cucumbers.

Serve immediately.

[sunshine1234]

I have been to 5 super markets in my area including Wal Mart and no one is carrying Kraft tuna maker...so looks like I will have to make it,,,can you give me an idea what goes in it...I sure would think something this good would be on the market shelves,,,it makes it so easy to do tuna sandwiches...

[Kitchen Witch]

Closest I can come right now -

Nutrition Facts
Serving Size 1 tbsp
Servings Per Container 36
Amount Per Serving
Calories 30 Calories from Fat 20
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Polyunsaturated fat 0g
Cholesterol -5mg 1%
Sodium 130mg 5%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 0g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g



Ingredients: Water, Vinegar, Soybean Oil, Sugar, Chopped Pickles, High Fructose Corn Syrup, Modified Food Starch, Salt, Contains Less than 2% of Egg Yolks, Eggs, Mustard Flour, Red Bell Peppers (Dried), Xanthan Gum, Potassium Sorbate and Calcium Disodium EDTA as Preservatives, Artificial Color, Spice, Paprika, Natural Flavor, Garlic (Dried), Onions (Dried), Turmeric, Oleoresin Paprika, Red Peppers.


Usage Directions / Dosage: Refrigerate after opening. Do not freeze. Remove inner quality seal before using. 6 oz Of tuna, drained, and 1/4 cup of Tuna Salad Maker. Mix in bowl and serve with your favorite sandwich essentials.


©2008 Kraft Foods Global, Inc.
Northfield, IL 60093-2753

800-847-1997