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Tuna
with Garlic, Tomatoes and Herbs (Serves 4) 4 tuna steaks (about1 inch thick) 2-3 tbsp. olive oil 3 or 4 garlic cloves (finely chopped) 4 tbsp. dry white wine 3 ripe plum tomatoes, peeled, seeded and chopped 1 tsp. dried Herbs de Provence, a mixture of aromatic dried herbs such as thyme, marjoram, and oregano. Salt and fresh-ground pepper Fresh basil leaves to garnish Season the tuna steaks with salt and pepper. Heat a heavy frying pan over high heat until very hot, add the oil and swirl to coat. Add the tuna steaks and press down gently, then reduce the heat to medium and cook for 6-8 minutes, turning once, until just slightly pink at the center. Transfer the steaks to a serving plate and cover to keep warm. Add the garlic to the pan and fry for 15-20 seconds, stirring constantly, then pour in the wine and boil until it is reduced by half. Add the tomatoes and dried herbs and cook for 2-3 minutes until the sauce is bubbly. Season with pepper and pour over the fish steaks. Serve garnished with fresh basil leaves. Yellowfin Tuna Summer Rolls (Serves 8) 12 ounces sushi-grade yellowfin tuna 1 cup rice sticks or rice vermicelli 8 rice paper rounds 1 cup grated carrots 4 scallions cut lengthwise into slivers 3 inches seedless cucumber, cut into thin strips 1 avocado, seeded, peeled, and cut into thin strips 1/2 cup chopped fresh mint leaves 1/2 cup chopped fresh cilantro Dipping Sauce 1 tbsp sugar 1 Thai red chile or serrano chile, stemmed, seeded, and minced 2 tsp. peeled and minced gingerroot 2 tbsp. fresh lime juice 2 tbsp. fish sauce, available in Asian markets and most supermarkets In a small bowl, combine sugar, chile, gingerroot, lime juice, and fish sauce. Mix well to combine flavors. Set aside. Place a small nonstick skillet over high heat. Heat dry skillet until very hot. Sear tuna in skillet, 1 minute per side, or to desired doneness. Remove from skillet and slice into 8 log-shaped pieces. Set aside. In a medium bowl, soak rice sticks in hot tap water 10 to 15 minutes, until soft. Drain noodles thoroughly. Set aside. Working one wrap at a time, briefly immerse rice paper in a shallow bowl of warm water, about 10 seconds. In the bottom third of each round, place 2 tablespoons grated carrots, then 3 or 4 scallion slivers, 4 or 5 cucumber strips, a slice of avocado, and a piece of seared tuna. Top with a generous sprinkling of mint and cilantro. Place a small mound of rice sticks on top. Fold in the left and right sides of the round. Begin rolling up from the bottom. Place each cigar-shaped roll on a platter. Cover with a damp kitchen towel until you are ready to serve. The rolls are best served immediately, but they can be refrigerated, tightly covered, up to 2 hours before serving. To serve, cut each roll in half on the diagonal and serve with Dipping Sauce. |
Pineapple
& Tequila Glazed Tuna Steaks (Serves 4) 4 pieces of 6 oz. tuna steaks 3 cups pineapple juice 2 tbsp. tequila Salt and pepper (fresh ground) Cook pineapple juice in small saucepan over medium heat until reduced to 1/2 cup. Remove from heat and add tequila. Let cool. Place tuna steaks in a medium-sized shallow baking dish and pour in pineapple glaze sauce. Coat tuna steaks completely- both sides. Cover and refrigerate for 1 hour. Heat grill pan over high heat. Add salt and pepper to tuna steaks. Grill steaks on each side for 2-3 minutes. Island Grilled Tuna and Tropical Fruit (Serves 4) 4 pieces of 4 to 6-oz. fresh tuna, marlin, or swordfish steaks (about 1 inch thick) 4 slices bacon 4 pieces of 1/2-inch slices fresh pineapple, or 4 slices canned, drained pineapple 1 small papaya (ripe but firm), peeled, seeded, and quartered Lime wedges and thin slices of lemon, orange, and grapefruit peel Tropical Glaze (Makes 1-1/2 cups) Make-Ahead: Refrigerate glaze, covered, up to 1 day. Combine: 1 cup pineapple juice 1/3 cup sugar 1/3 cup lemon juice 1 tbsp. cornstarch 1 tbsp. finely shredded lemon peel 4 tsp. grated ginger 1 to 2 tsp. Habanero chile sauce or other Caribbean-style hot sauce In a medium saucepan cook and stir until thickened and bubbly. Cook and stir 20 minutes more. Remove from heat and stir in 1 tsp. vanilla. Rinse fish; pat dry. Cook bacon in a large skillet 2 to 3 minutes until partially cooked but not crisp. Wrap a piece of bacon around outside of each fish steak and secure with a toothpick. Prepare a grill with a cover for indirect grilling: Arrange preheated coals around a drip pan. Or preheat gas grill, then turn one side off and set drip pan over burners on that side. Test grill for medium heat above pan. Place fish on lightly oiled grill rack over drip pan. Brush with some of the Tropical Glaze. Cover grill and cook for 8 to 12 minutes or just until fish begins to flake easily with a fork, turning and brushing once with additional glaze halfway through grilling time. Place the pineapple and papaya on the grill rack around the fish and directly over the coals during the last 5 minutes of grilling, turning fruit and brushing once with Tropical Glaze. Bring remaining glaze to boiling in a small saucepan. Drizzle glaze over fish and fruit. Garnish with lime wedges and citrus peels. |
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