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Home | Fishing Recipes | Tuna Recipes

Fresh Tuna Recipes

Freshly caught Yellowfin or Bluefin Tuna, often referred to as ahi or sushi grade Tuna, is one of the most versitale and delicious of all seafoods. When it comes to finding a great tuna steak recipe, there are a alot of available options including grilled, blackened, and baked fresh tuna recipes. Below are our favorite tuna recipes.

Grilled Ahi Tuna Steaks with Citrus-Ginger Sauce

Yield: 6 servings

  • 3/4 cup plus 1 TBSP olive oil, plus more for brushing
  • 1/2 cup thinly sliced fresh ginger
  • 3 medium shallots, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • 1 cup fresh grapefruit juice
  • 1 cup fresh orange juice
  • 1/3 cup lemon juice
  • 3/4 cup white wine
  • 3 TBSP soy sauce
  • 2 cups chicken or vegetable stock
  • 6 1-inch-thick tuna steaks
  • Salt and ground pepper
  • 1/4 cup wasabi paste

1. In a large skillet, heat 1 TBSP of the olive oil until shimmering. Add the sliced ginger, shallots and garlic and cook them over moderate heat until softened, about 3 minutes. Add the red grapefruit, orange and lemon juices along with the wine, light soy sauce and stock and bring to a boil over high heat. Cook until the sauce is reduced to 1/2 cup and is slightly syrupy, about 40 minutes.

2. Set a fine-mesh sieve over the jar of a blender. Strain the sauce, pressing on the solids to extract the liquid. With the blender on, slowly pour in the remaining 3/4 cup of oil until combined.

3. Light a grill or heat 2 grill pans.

4. Lightly brush the tuna steaks with oil and season with salt and pepper. Grill the steaks over moderately high heat, turning once, until medium rare, about 6 minutes.

5. Transfer the steaks to plates, spoon the sauce on top and serve with the wasabi on the side.

Fresh Tuna Linguine with Tomatoes and Lemon

Yield: 4 servings

  • 2 TBSP pine nuts
  • 1 pound tuna steak, cut into 1/2-inch cubes
  • 1/2 cup white wine
  • 1/2 tsp grated lemon zest
  • 1/2 pound cherry tomatoes, coarsely chopped
  • 1/4 cup olive oil
  • 1/4 cup chopped fennel fronds
  • 1/2 tsp crushed red pepper
  • 1 pound linguine
  • Salt and ground pepper

1. In a small skillet, toast the pine nuts over moderate heat until lightly browned, about 2 minutes. Transfer to a medium bowl. Add the tuna, wine and lemon zest, 1/2 cup of the cherry tomatoes and 2 TBSP each of the olive oil and fennel fronds. Cover and refrigerate for 1 hour.

2. Heat the remaining 2 TBSP of olive oil in a large skillet. Add the crushed red pepper and the remaining cherry tomatoes and cook over low heat, stirring occasionally, until the sauce is flavorful, about 10 minutes.

3. Meanwhile, cook the linguine in boiling salted water until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the linguine.

4. Add the tuna mixture and the remaining 2 TBSP of fennel to the skillet and cook over low heat, stirring just until the tuna starts to whiten, about 1 1/2 minutes.

5. Remove the skillet from the heat. Add the linguine and the reserved pasta cooking water and toss well. Season with salt and pepper and serve at once.

Asian-Style Seared Ahi Tuna

Yield: 4 servings

  • 3 TBSP soy sauce
  • 1 tsp sugar
  • 1/8 tsp dried red-pepper flakes
  • 1/2 cup chicken or vegetable broth
  • 4 tuna steaks, about 1 inch thick
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 TBSP olive oil
  • 1 tsp sesame oil
  • 1 chopped green onion
  • 3 cloves garlic, minced

1. In a small bowl, combine the soy sauce, sugar, red-pepper flakes, and broth.

2. Sprinkle the fish with the salt and black pepper.

3. Heat the cooking oil in a large frying pan over moderately high heat. Add the tuna and cook until brown, about 3 minutes. Turn and cook the fish until done to your taste, 3 to 4 minutes longer for medium rare.

4. Reduce the heat to moderately low and put the sesame oil in the pan. Stir in the green onion and garlic and cook, stirring, for 1 minute. Add the soy-sauce mixture; simmer until reduced to approximately 1/3 cup, about 2 minutes.

5.Cut the tuna into slices and serve with the sauce.

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