Recipe: Yellow Fin Tuna Recipes (6) for Sean

YELLOW FIN TUNA FARFALLE
Adapted from a Recipe from Mac & Ray's Restaurant

1 ounce olive oil
6 ounces center cut yellow fin tuna
1 ounce lemon pepper
1 tablespoon minced peeled garlic
1 tablespoon fresh, fresh basil
1 ounce Chablis wine
4 ounces heavy cream
1 ounce shredded Parmesan
1/2 ounce sun-dried tomatoes
1 artichoke heart (cooked, canned, or frozen, thawed)
3 1/2 ounces cooked farfalle pasta
1 ounce feta
Blanched broccoli florets
1 diced plum tomato
Salt and pepper, to taste

Preheat oven to 375 degrees F.

Lightly dredge tuna in lemon pepper.

Heat saute pan over high heat, add oil. Pan sear tuna quickly, about 1 minute each side.

Finish cooking tuna in 375-degree F oven to desired doneness, best served rare or medium rare.

Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds.

Add cream and Parmesan, sun-dried tomatoes, artichoke, farfalle pasta, cook 2 to 3 minutes until pasta is hot.

TO SERVE:
Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.

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GRILLED TUNA WITH MANGO-CHILI SAUCE
Source: Unknown

3 lbs. fresh yellow fin tuna
3 mangoes, peeled and diced
1 cup chopped cilantro leaves
1 jalapeno pepper, chopped
1/2 tsp. chili powder
1/2 tsp. crushed red pepper
Juice of 2 limes
1 onion, chopped
Salt to taste

Lightly season the tuna and brush with some oil.

Mix the rest of the ingredients in a bowl and set aside.

Grill the tuna and spoon the salsa over it. Serve immediately.

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SATAY TUNA
Source: unknown

olive oil
1.5 kg fresh tuna, cut into 2cm cubes
2 cloves Garlic, crushed
2 onions, sliced Chinese style
1/2 Red Capsicum, sliced
50g fresh mushrooms, sliced
1/2 Green Capsicum, sliced
1 (220g) can "Ayam" brand Satay Sauce (mild, medium or hot, depending on your taste)
1 (110g) can coconut cream
1 (200g) baby corn, drained

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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BALSAMIC GLAZED TUNA
Source: unknown

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 corn starch
1/4 cup shallots, sliced diagonally (for garnish)

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.

Combine chicken stock, vinegar, soy sauce, and corn starch in a small saucepan. Bring to a boil; cook 1 minute, stirring constantly.

To serve, spoon glaze over fish; top with shallots.

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PEPPER SEARED YELLOW FIN TUNA FILLED WITH
VIRGINIA GOATS' CHEESE,* SUNDRIED TOMATOES,
SHIITAKE MUSHROOMS, FRESH BASIL AND GARLIC
Adapted from a recipe by Chef Amy Brandt, The Lucky Star, Virginia Beach
Servings: 4

1 1/2 ounces olive oil, divided use
8 shiitake mushrooms, stems removed
4 tuna steaks (8 ounces each, 1-inch thick, butterflied)
4 ounces Virginia goats' cheese, divided use
1 ounce sundried tomatoes, divided use
8 large basil leaves, divided use
2 cloves garlic, finely chopped and mixed with 3 tablespoons olive oil
black pepper to taste

In a hot saute pan, heat 1/2 ounce olive oil. Place the mushroom caps top side down in the hot pan. Sear until slightly crisp, turn and sear briefly. Remove from heat and set aside.

Preheat oven to 400 degrees F.

TO ASSEMBLE:
Open butterflied tuna, place on the bottom flap in this order: 1 ounce goats' cheese, 1/4 ounce sundried tomato strips, 2 large shiitake mushrooms, and 2 basil leaves. Brush the inside of the top flap with the garlic oil. Close and grind black pepper on both sides.

Heat a heavy gauge, oven proof saute pan (example: cast iron) large enough to hold the four filled tuna steaks.

When hot, add 1 ounce olive oil. Carefully place stuffed tuna in the pan. Sear until brown. Turn over by picking up the tuna with a spatula, putting your hand on the top uncooked side and invert on a counter top. Slide spatula under tuna and replace in the pan.

Place in oven; bake 5 to 10 minutes or until done. Place on hot plates or platter and keep warm.

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YELLOWFIN TUNA FILETS AND MUSHROOM STIR FRY
Adapted from source: Pinoy Cook

"The trick to cooking this dish successfully, without overcooking the fish and having them fall apart, is to cook the vegetables and the fish separately. Minus the preparation time, actual cooking time took me only about eight minutes. Hence, it is important to have everything ready before you start cooking."

3/4 kg. yellow fin tuna fish fillets
salt and pepper
50 g. chicharo (snow peas)
1 carrot
5 to 6 fresh button mushrooms
1 tbsp. finely minced garlic
1 tbsp. finely chopped ginger
1 white onion, thinly sliced
1 cup water
1 tbsp. chili bean sauce
2 tbsp. oyster sauce
1 tsp. tapioca starch
1/2 tsp. sesame seed oil
3/4 tsp. white sugar
3 to 6 tbsp. of cooking oil, divided use

Cut the fillets into bite-sized pieces; 2-inch cubes would be a good size. Season with salt and pepper. Set aside.

Trim the ends and sides of the chicharo. Peel the carrot, cut into two lengthwise then slice thinly. Slice the mushrooms (caps and stems). Set aside.

Mix together the 1 cup water, chili bean sauce, oyster sauce, tapioca starch, sesame seed oil, and sugar. Stir until the starch and sugar has completely dissolved.

Heat the wok.

Pour in about 2 tablespoonfuls of cooking oil. Add the carrots and stir fry over high heat for about 15 seconds.

Add the chicharo and cook, stirring, for another 15 seconds.

Add the sliced mushrooms and continue cooking for another 30 to 45 seconds or just until the mushrooms are cooked. Transfer the vegetables to a dish.

Pour in 2-3 tablespoonfuls of cooking oil into the hot wok. Saute the ginger, garlic and onion.

Add the seasoned yellow fin tuna fillets and cook over high heat just until the fish changes color.

Return the vegetables to the wok. Make a well in the center and pour in the sauce. Stir until it starts to thicken. Toss the fish and vegetables with the sauce and cook for another 10-15 seconds. Serve at once.