Tuna Recipes

Hawaiian Style Grilled Tuna:

Marinade:

In a bowl mix together the first 5 ingredients. Put the tuna steaks in a pan and pour the mixture over, coating the tuna on all sides
Marinate the fish for 15 minutes. Then transfer the marinated tuna to a heated grill and grill for 1 to 2 minutes on each side
In a bowl whisk together all the ingredients for the sauce
Heat the frying oil to 350°F
Cut the wonton wrappers into julienne strips and deep fry them until golden. Drain them on paper towels
In a bowl toss together the sea weed, radicchio leaves, sliced endive, baby spinach leaves, julienned yellow pepper, and julienned red pepper
Arrange seaweed and greens in the center of 2 serving plates and top them with the fried wonton strips
Drizzle with some of the sauce, top with the tuna, drizzle more sauce
Garnish with a small cluster of radish sprouts, pickled ginger, light sesame seeds, dark sesame seeds, and golden caviar

Using a swiveled-edge vegetable peeler, remove the outside peel of the lemon and lime. Try not to take the white pith along with the peel
Julienne the peel
Bring a cup of water to a boil, and drop the julienne peel in for 30 seconds. Drain into a strainer and rinse with cold water
Squeeze the juice from the lemon and lime and combine with the peel, vinegar, shallots, sugar, oil, and crushed red pepper to create the vinaigrette
Coat the tuna steaks lightly with oil
Grill for 2 to 3 minutes per side, basting with a little of the liquid from the vinaigrette
Remove to plates and top with remaining vinaigrette

Combine the tuna in sauce pan with 1/2 of the onion slices, garlic, red pepper, tumeric, ginger, cinnamon and salt
Mix well, add coconut milk and simmer for about 3 minutes or until the tuna is almost cooked through. Set aside
Heat oil in skillet, add remaining 1/2 of onion slices and lightly sauté
Add the sautéd onion to the tuna mixture, stir in lime juice and heat on a slow fire for 5 minutes
Serve and garnish

Drain tuna
Tear lettuce into bite-sized pieces
Core apple and cut into eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will still have peel on one edge
Combine tuna, lettuce, apple and chopped celery
Add olives and cheese as desired
Add Thousand Island dressing and toss until well blended
Serve with crackers or specialty bread

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